Saturday, August 29, 2015

The Run-Away Couple - Maggie Tideswell, Author



Beef Bourguignon(A Marcus Special)

Marinade:
5 cloves garlic, smashed
3 fresh bay leaves
2 carrots, peeled and halved
2 ribs celery, halved
1 large onion, peeled and quartered
One 750-ml bottle red wine, such as Burgundy
4 pounds beef chuck, cut into 1-inch chunks
Stew:
Extra-virgin olive oil
Kosher salt
1/2 cup all-purpose flour
8 ounces slab bacon, cut into lardons
1 pound cremini or white button mushrooms, quartered
2 carrots, peeled and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 large onion, peeled and cut into 1/4-inch dice
1/4 cup tomato paste
3 to 4 cups beef stock
3 fresh bay leaves
1 bundle fresh thyme
1 pound red bliss potatoes, quartered
1/2 bunch fresh chives, finely chopped, for garnish
Crusty bread, for serving

Directions

For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)

For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.

Preheat the oven to 350 degrees F.

Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.

After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.

Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.

Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.

Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.



The Run-Away Couple - Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish

Lightning flashed through the tiny leaded windows, followed a few moments later by rumbling thunder.  That musty, earthy smell of old buildings hung in the air.  That must be what the inside of a grave smelled like.  Goosebumps covered Piper's arms.  There was no railing, leaving a pit around which the stairs curved.  Piper leaned against the stone wall until the wave of nausea eased.  It was eerily quiet.  Piper heard slow footsteps on the stairs below her.  Somebody real was in the stairwell with her.  Piper ran up the last few steps to her floor.  About to rush for her door, she staggered half a step back when it creaked open and a woman came out of her room.  The woman had a basket in one hand like a chambermaid but cleaning rooms at this time of night?  The woman wore a long black cloak, the hoody of which had been pulled up over her hair and face.  Who was she?  "Hello, can I help you?" Piper said.  The woman partially turned her head and peered at Piper past the hoody with a very clear blue eye.  When she heard something behind her, Piper spun around and screamed.

Piper's sister Eloise was getting married.  Piper was to serve as her maid-of-honor and until she reached the chapel of this ancient lodge she had no idea that the best man would be Marcus.  Both sisters had known him since childhood.  He spent as much time at their house as he did at his own.  He and Eloise were best friends but Piper had been his pawn.  He loved to play pranks on Piper making sure he got the best of her and many times even making her cry.  And now she had to put up with him at her own sisters wedding.  Without a doubt he had a prank to prank all pranks in mind to really make a fool out of Piper.  But this time she would be prepared.  There was no way he would ever get the best of her again.

After the wedding Piper started wondering about her sister's choice for the wedding.  What had she been thinking to have her wedding in a lodge that was so creepy.  She was ready to go to her room, gather her belongings and head for home.  She didn't want to spend another hour in this place nor with the best man Marcus.  Seems those plans just weren't going to happen any time soon.

This book takes you to a 'haunted' lodge where Piper's sister and soon to be husband will say their vows.  You'll learn the story of the 'haunts' and why they occur.  But... you'll never begin to guess the ending of this beautiful, erotic love story.  It sure ended with a surprise for me.  Now I'm looking forward to reading the next book in this series to see what surprises Author Maggie Tideswell has in store for her readers.

 
Design by Wordpress Theme | Bloggerized by Free Blogger Templates | coupon codes