There are all sorts of places you can get this online, and it costs an arm and a leg. I found it at AJ’s Fine Foods, bought three of them (and they’re still expensive, so beware…but not as expensive as what I found online), and now I have some in the fridge along with “fresh” fettucine in the freezer just in case I want to make this.

I tried this out with my bestie (and editor), Kelly, when she was visiting from New Zealand, and we both gave it our stamp of approval. It’s a bit of a faff, but not much.

And sooooo worth it.

Just to say, this is Ina’s recipe so rather than putting you through dealing with my page, go to direct to the source by CLICKING HERE!

The post Jess and Eric’s Fettucine with Truffle Butter and Mushrooms appeared first on Kristen Ashley.

Yes, there’s a reason why. I was bingeing every season while I was writing that novel.

Yes, I’ve tried al these recipes myself, and they’re insanely good. Insanely!

Yes, the easiest way to get at this recipe is to GO HERE!

And one final YES! Your loved ones will think you’re a kitchen goddess if you make this for them, but it’s easy-peasy, so roll it out on a special occasion, then go into full drama when anyone asks you to make it again, knowing it isn’t that big of a deal, and then rake in all the kudos for how beautifully you give love through delicious food!

The post Jess and Eric’s Mocha Icebox Cake appeared first on Kristen Ashley.

Case in point, when I wrote Avenging Angels: Back in the Saddle, I did a full-on binge of “Barefoot Contessa.”

And yeah…I put three of Ina Garten’s recipes in the book!

Easiest way to get at this recipe: GO HERE!

I know, I’m being lazy not typing it all down below, but why recreate what was crafted by the master?

Seriously, make this for your family and friends. You’ll thank me!

The post Jess’s Pastitsio appeared first on Kristen Ashley.

I forgot about it until a recent reread of Walk Through Fire. So obviously, I just bought all the ingredients and I’m making it again!

Do yourself a favor…dive in. Thank me later.

Millie’s Beef Strogonoff

• Prep Time

  40

• Serves

  4

Ingredients

• 1 pound Beef Rump Steak (trimmed) OR make it decadent (like I do) - use a big-ass Filet Mignon
• 1 tablespoon Butter
• 1 tablespoon Olive Oil
• 1 punnet Button Mushrooms, small or slice if they're bigger
• 1 pound Pappardelle Pasta
• 3 Shallots, finely chopped
• 1 tablespoon Flour
• 1 ¼ cup Beef Stock
• 1 tablespoon Dijon Mustard
• 1 tablespoon Tomato Puree
• 3 tablespoons Crème Fraîche or Sour Cream
• Salt and Pepper (freshly ground if you can)
• Optional (and I don't do this): Chopped Flat Leaf Parsley

How to do it…

1. The recipe I found says "freeze the beef for 45 minutes before you begin, slice as thinly as you can, then season." I have never done this. But I'm gonna try it! But yeah, thinly slice the beef and season with salt and pepper.
2. Start the water to boil the pasta. Salt this water (but don't put any oil in it, just lovely amounts of kosher salt!).
3. In a large frying pan, melt half the butter and half the oil. Increase the heat and quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Do the same with the mushrooms and set aside with the beef. I don't use paper towel to drain these. I sock them in a bowl, so when I incorporate them with the rest, all the yummy juices mingle with the sauce.
4. If water is boiling, put in the pasta. Set a timer so you can drain this when it's ready. No one wants soggy, gummy noodles!
5. Add remaining butter and oil to the pan and soften the shallots for a few minutes (don't overcook, burned shallots suck). Stir in the flour for one minute, then gradually stir in the stock. Let bubble for five minutes.
6. Stir in mustard, puree, crème fraîche (sour cream) and seasoning (some salt and pepper to taste). Bubble for a minute more, then return the beef and mushrooms into the frying pan with the sauce and toss it all together.
7. Drain the pasta. Toss with half the parsley (if that's your gig).
8. Serve it up with the creamy stroganoff over the noodles (and sprinkle with the rest of the parsley, again, if that's your gig).

Notes

Don't knock yourself out to find crème fraîche if it isn't easy to find it. Yes, it's different from sour cream. It's creamier, smoother, has a higher fat content and a more complex taste that's less sour. It also doesn't tend to curdle easily. However, sour cream in this instance is just fine.

If you're feeling the crème fraîche vibe, but can't find it, you can make crème fraîche by mixing one cup heavy cream and one tablespoon of buttermilk in a glass jar or covered glass bowl and let it sit overnight or for 24 hours at room temperature. Then, voilà! Crème fraîche!

Another note, if you don't like noodles or are gluten free, use gluten-free flour to thicken the sauce and spoon this over rice.

The post Millie’s Beef Strogonoff appeared first on Kristen Ashley.

Essentially, this is pecan pie…with chocolate chips in it. I double-trouble this by taking out the chocolate chips when I make pecan pie.

It’s insanely rich and insanely good.

But I don’t think that’s why Joker loved it so much!

Carissa’s Chocolate Pecan Pie

• Prep Time

  15

• Cook Time

  50-55

• Serves

  6-8

Ingredients

• 3 Eggs
• 1 cup Light or Dark Corn Syrup
• ½ cup Sugar
• 2 tablespoons Butter (melted)
• 1 teaspoon Vanilla
• 1 cup Pecans
• ½ cup Chocolate Chips
• 1 Pre-prepared Pie Crust OR Make Your Own

How to do it…

1. Pre-heat oven to 350 degrees F or 180 degrees C. Put baking sheet into oven to pre-heat it.
2. Beat eggs slightly.
3. Add corn syrup, sugar, butter and vanilla. Stir until well blended.
4. Stir in nuts and chocolate chips.
5. Pour into crust and bake on preheated baking sheet for 50-55 minutes.
6. Serve with whipped cream, double thick cream, ice cream or any such luscious a la mode!

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Raye’s Chocolate Pudding

• Prep Time

  8+ Hours

• Cook Time

  None

• Serves

  A Lot!

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