Wednesday, July 17, 2013

#113 The Case of Being a Visiting Detective

Remember Detective Charlie Kerrian and his Favourite Sweet Potato Pie? If you've ever tasted it (recipe can be found on both our blogs, Vegetarian Detective and Kerrian's Notebook), I'm sure you remember him (as well as his lovely wife, Sheila).

Seems our Charlie is very busy these days. While he's waiting for his mystery One Sweet Motion—about murder while he was relaxing at a Jamaican resort—to be published, he's inviting a few of his detective pals, amateur and otherwise, to be guests on his blog.

Here's hoping the whole scenario doesn't imitate the Agatha Christie novel in which a varied group of guests are invited to stay on this island and one by one they're all (messily) dispatched, because...well...I'm privileged to be Charlie's first guest.

Find my post chez Detective Kerrian by clicking on the screenshot above. To be safe, I'm thinking...maybe you should do it sooner rather than later...


PS To leave me (and Cynthia) a message, click on the comment button below. Also, please don't be shy about leaving a message for Charlie on his blog. Maybe something about how you're quite fond of me and how you wouldn't want anything (messy) to happen to me...

Tuesday, July 2, 2013

The Case of Spicy Penne and Cheese plus Happy Birthday A PURSE TO DIE FOR!

Why, oh why, bake macaroni and cheese in the oven? It just dries out. For that matter, why use macaroni?

Try this. Tell me what you think.

Spicy Penne and Cheese

1 slice whole-wheat bread, in pieces
2 cups whole-wheat penne rigate
2 cups penne rigate
1/2 cup water

1 yellow pepper, chopped
2 cloves garlic, minced
3 chillies, minced
2 tbsps butter, softened
1/2 cup grated Parmesan
1/4 tsp chilli powder
1 cup grated sharp Cheddar
1 tsp salt

Preheat oven to 350ºF. Chop the bread into crumbs in a blender. Spread the crumbs in a shallow pan and bake for 10 min.

Cook the penne in boiling salted water (add the whole-wheat penne to the pot first, bring back to a boil and cook for 1 min. before adding the regular penne).

In the meantime, bring the water, yellow pepper and garlic to a boil and simmer, covered, until the yellow pepper is soft.

In the blender, blend the yellow pepper mix with the chillies, butter, Parmesan, chilli powder, Cheddar and salt until smooth.

When the pasta is al dente, drain, return to the pot, and stir in the cheese sauce.

Serve topped with the toasted bread crumbs.

Serves 4.


PS To leave me (and Cynthia) a message, click on the comment button below.