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Wednesday, June 5, 2013

Peg Cochran's Steamed to Death--Review and Recipe


Steamed to DeathAbout Steamed to Death:
Gourmet health food caterer Gigi Fitzgerald is used to helping dieters drop a dress size. But when her clients start dropping dead, she’s ready to switch her chef’s hat for a detective’s cap and track down a killer. . .
Aging soap star Felicity Davenport is looking to revamp her image, and she’s using Gigi’s Gourmet De-Lite to help her shed a few of those unwanted pounds. Having such a high-profile client is definitely good for business, but when Felicity is found murdered in her sauna, things start getting too hot for Gigi to handle.
The list of suspects is a mile long, and Gigi’s best friend, Sienna, is at the top. Refusing to let her friend get blamed for a crime she didn’t commit, Gigi is determined to hunt down the real killer. But, as the case reaches a boiling point, Gigi will have to be careful or she could be the next one getting burned.

My Review:

This was the first book that I have read by Peg Cochran, and it definitely will not be my last.  I am for sure going to be reading the first book in the Gourmet De-lite series.  But you don't have to read the first book in the series to enjoy this one.  It was a great cozy.  It has a lot of action and mystery.  It had a little humor.  Gigi is a great main character and she seems to be in the wrong place at the right time a lot, because she was great at solving this mystery, and she ends up capturing the attention of two men.  Gigi is also a great friend, because her best friend, Sienna, is the main suspect in this case.  I kind of had the killer figured out, but wasn't sure.  But this was still a great book that I highly recommend and I look forward to reading more from Peg Cochran.  Great job. 

I received a complimentary copy of this book for my honest review.

Peg Cochran - author photoAbout Peg Cochran:
Peg grew up in a New Jersey suburb about 25 miles outside of New York City. After college, she moved to the city where she managed an art gallery owned by the son of the artist Henri Matisse. When her first daughter, Francesca, arrive, the new family moved back to the New Jersey suburbs where her second daughter, Annabelle, was born.
After her husband died, Peg remarried and her new husband took a job in Grand Rapids, Michigan where they now live (on exile from New Jersey, she likes to joke). Peg managed to segue from the art world to marketing and is now the manager of marketing communications for a company that provides services to seniors.
Her greatest love though as always been writing – particularly mysteries! She has two cozy mystery series from Berkley Prime Crime: The Gourmet De-Lite series set in Connecticut and featuring Gigi Fitzgerald, who provides gourmet diet meals to a select group of clients, and the Sweet Nothings Vintage Lingerie series, written as Meg London, set in Paris, Tennessee with Emma Taylor who finds murder and mayhem in this quiet country town.
As for pets – she has a schizophrenic cat (really!) named Frazzle and a Westhighland White Terrier, Reggie, who is desperately in need of losing a few pounds. But you know what they say: If your dog is overweight, it means YOU aren’t getting enough exercise!
When she’s not writing, Peg can usually be found cooking, which she loves. When asked to bring a dish to a potluck she invariably opts to bring dessert – partly because she loves making sweet dishes and partly because she and her husband always manage to be late so there’s no point in putting them in charge of appetizers!

Purchase Steamed to Death from Amazon.

 Connect with Peg Cochran: Website | Twitter | Facebook


Stuffed Pork Tenderloin De-Lite
Pork tenderloins, usually packaged in pairs, are very lean, rivaling even the chicken breast.  This stuffing provides enough for a pair of tenderloins, or around 2.5 pounds of meat.  Both pieces can be filled and cooked, or one can be frozen for future use.  Use 1 tablespoon of oil per tenderloin for browning.
1 package pork tenderloin, approximately 2.5 lbs. meat
5 ounce package of baby spinach
3 garlic cloves, pressed
Pinch nutmeg
1 cup crumbled fat-free feta cheese
1 – 2 tablespoons olive oil
Heat oven to 350°
Spray sauté pan with cooking spray and heat over medium heat.  Add pressed garlic cloves and sauté for a minute or two, stirring and making sure the garlic doesn’t burn.  Add spinach and a pinch of nutmeg and sauté until spinach is wilted but still bright green, approximately for 3 minutes.
Butterfly each tenderloin—using a very sharp knife, preferably with a long, thin blade, slice almost, but not quite, all the way through each tenderloin along its length.  Lay tenderloin open on cutting board.  Place half of the filling along its length on one side, spreading evenly.  Fold tenderloin pieces together and secure with toothpicks or kitchen twine.  Repeat with second tenderloin.
Heat 1 tablespoon of olive oil in sauté pan over medium to high heat.  Brown tenderloin on both sides—approximately 5 minutes per side.  (At this point you can remove first tenderloin, add additional 1 tablespoon of olive oil and brown second tenderloin, or you can wrap and freeze the second tenderloin for future use.)
If your pan is oven-safe, place pan and meat in oven (alternatively, transfer meat to an oven safe baking pan) and bake at 350° for 1 hour or until internal temperature reads 165 degrees on an instant read thermometer.
Allow meat to sit 5 minutes before slicing into 1 inch slices.
Serving suggestion:  Orzo tossed with olive oil, Parmesan cheese, lemon zest and parsley.

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