Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes
Susan Mallery
Language: English
Pages: 1219
ISBN: 0373892810
Format: PDF / Kindle (mobi) / ePub
New York Times bestselling author Susan Mallery invites you to taste the local cuisine of her beloved fictional town and share in a year's worth of deliciously seasonal recipes.
Fool's Gold is known as the Land of Happy Endings, but it's also the land of hearty appetites. Throughout the series, the residents of Fool's Gold have found joy, comfort and good times through food. Now two local Fool's Gold chefs will also find love through food! Join them as they flirt, fight and fall in love, one season at a time.
You'll also find favorite recipes from popular characters in the series, such as:
Heidi's Arugula, Corn and Cherry Tomato Salad with Goat Cheese.
Liz's Spaghetti for the Girls.
Denise's Summer Berry Pie.
With chapters for summer, spring, fall and winter, you can find the perfect recipe for everything from holiday get-togethers to cozy date nights, always using the freshest ingredients. And the heartwarming love story that is woven throughout is Susan Mallery at her finest.
The more than 150 recipes and dozens of gorgeous photographs in this book will inspire you to find perfection in the simple and the seasonal. And with all of Fool's Gold with you in the kitchen, your every celebration will have a happy ending!
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Greg were seeing someone, there was simply no way this project could work, she thought as she marched around the house and up the front steps. She would tell him that and he could back out. Then she would do it all herself, which would be just fine. Because she wasn’t interested in working with a guy who dated a girl like that. Someone so possessive and willing to stick her nose in where it didn’t belong. The front door opened and the man in question smiled at her. “Hey,” he said. “Right on
pesto, plus more if desired 2 teaspoons red-wine vinegar ¾ cup Parmesan shavings 1. Warm oil in a large heavy skillet over medium-low heat. Add eggplant; season with salt and pepper. Cook 10 minutes, until soft, stirring often to prevent sticking. Add zucchini and thyme; cook 10 minutes, stirring to coat zucchini with oil from eggplant. Add onions; cook 4 minutes, stirring. Add tomatoes; cook 8 minutes, until tomatoes break down and release their liquid. Mixture will become slightly saucy.
cubes, as needed 1. In a blender or food processor, process banana chunks and berries to tiny bits. Add remaining ingredients; process until smooth. Add more milk or ice until you reach the desired consistency. Pour into tall glasses; garnish with additional berries, if desired. TIP: Make this super-icy by freezing berries for 10 minutes before using. (Or use frozen berries.) FALL FALL Tropical Smoothie For the best flavor, use the ripest mango you can find. If they aren’t in
aside extra broth for another use.) Let chicken cool slightly. Remove and discard skin and bones. Shred meat. 2. Melt butter in the same pot over medium heat (no need to clean). Add onions and carrots; cook 8 minutes, stirring often. Sprinkle in flour; cook 2 minutes, stirring until a paste forms. Pour in reserved cooking broth, a little at a time, stirring to incorporate after each addition. Bring to a simmer; cook 8 minutes, until thickened, stirring often. Remove from heat; stir in shredded
layer 2 tablespoons heavy cream 8 ounces caramel candies, unwrapped 4 ounces toasted pecans, chopped Chocolate drizzle ¼ cup heavy cream ⅓ cup chopped semisweet chocolate or chips For crust: 1. Preheat oven to 350°F. In the bowl of a food processor, pulse cookies and salt until fine crumbs form. Add butter; pulse just until dough comes together. Dump dough into a 9-inch tart pan with a removable bottom. Using the back of a spoon, press dough evenly in the pan and up the sides. Bake
