Today I am participating in the Stir Me Up blog tour hosted by YA Bound Book Tours. I read Stir Me Up a few months ago and really liked the story, characters, and the emphasis on cooking. When the chance to share this book again on my blog came up, I was all for it. I'm inspired to try some of the recipes in Stir Me up and today I am featuring one of the recipes from the book. I've included some quotes from my original review and there's a pretty awesome giveaway. Check it out.
Stir Me Up
by Sabrina Elkins
Publication Date: October 1, 2013
Published by HarlequinTEEN
Pages: 268
Purchase: Amazon Barnes & Noble
Add to Goodreads
by Sabrina Elkins
Publication Date: October 1, 2013
Published by HarlequinTEEN
Pages: 268
Purchase: Amazon Barnes & Noble
Add to Goodreads
Cami Broussard has her future all figured out. She’ll finish her senior year of high school, then go to work full-time as an apprentice chef in her father’s French restaurant, alongside her boyfriend, Luke. But then twenty-year-old ex-Marine Julian Wyatt comes to live with Cami’s family while recovering from serious injuries. And suddenly Cami finds herself questioning everything she thought she wanted.
Julian’s all attitude, challenges and intense green-brown eyes. But beneath that abrasive exterior is a man who just might be as lost as Cami’s starting to feel. And Cami can’t stop thinking about him. Talking to him. Wanting to kiss him. He’s got her seriously stirred up. Her senior year has just gotten a lot more complicated….
Contains mature content and some sexual situations. Suited for readers 16 and up.
From My Review
Reading about Cami falling in love "felt like falling in love for the first time all over again."
"It's
about making your own decisions and realizing that you don't have to
have your future all planned out when you finish high school. Because,
if we are being honest, eighteen is too young to have it all figured
out, and that's ok."
"I love all of the cooking in the story. Each recipe shows different aspects of the characters' personalities and what types of food they liked to eat revealed a little bit about them too. So many dishes that Cami made sounded delicious and it was a nice treat to discover that several of the recipes are included at the end of the book."
"I'm recommending this book to fans of YA and adult contemporary - Romance and recipes - You can't get much better than that."
"I love all of the cooking in the story. Each recipe shows different aspects of the characters' personalities and what types of food they liked to eat revealed a little bit about them too. So many dishes that Cami made sounded delicious and it was a nice treat to discover that several of the recipes are included at the end of the book."
"I'm recommending this book to fans of YA and adult contemporary - Romance and recipes - You can't get much better than that."
RED BEET AND GOAT CHEESE NAPOLEON
Cami assembles this dish late one night after the restaurant closes under her chef-father’s
INGREDIENTS FOR THE NAPOLEON:
½ c. candied pecans, chopped in small pieces
1.75 oz. organic micro greens, washed and dried
INSTRUCTIONS:
INGREDIENTS FOR THE NAPOLEON:
½ c. candied pecans, chopped in small pieces
1.75 oz. organic micro greens, washed and dried
INSTRUCTIONS:
Prepare the beets: Bring a large pot of water to a boil. While the water is heating, rinse the beets and cut away the leafy ends so that only a few inches remain.
Once the water is boiling, add the beets to the pot and let them cook for approximately 45 minutes, or until their skin is fork-tender. Then remove the beets from the boiling water and place in a large bowl of ice water and let cool, about 15 minutes.
Once the beets are cool enough to touch, cut both ends away and peel the skin off very gently either with a vegetable peeler or your fingers. You can then use a knife, potato slicer, mandolin and/or cookie cutter to slice and shape the beets however you wish.
PLEASE NOTE: The red beets will stain the golden beets, so keep them separated and keep everything that touches the golden beets very clean. Red beets can also stain your clothes, fingers, and work surfaces, so handle them with care and consider using disposable gloves.
For the filling: In a separate bowl, mix together the chevre, mascarpone and heavy cream. Place in a pastry bag with a blunt tip or a plain quart-sized plastic bag with one small corner snipped away. Set this aside.
Make the dressing: In a small bowl, blend the mustard and vinegar together. Whisking constantly, add the olive oil in a slow steady stream. Add salt and pepper to taste.
TO ASSEMBLE:
Take a clean, dry plate and set down the bottom layer of beets. Add a layer of cheese mixture, and then another layer of beets, and another layer of cheese until you have an alternating stack.
The Napoleons can be small, for an elegant appetizer, or in large slabs for a hefty lunch. Garnish the plate with a little stack of micro greens, the chopped candied pecans and the muscat orange vinaigrette dressing.
Once the water is boiling, add the beets to the pot and let them cook for approximately 45 minutes, or until their skin is fork-tender. Then remove the beets from the boiling water and place in a large bowl of ice water and let cool, about 15 minutes.
Once the beets are cool enough to touch, cut both ends away and peel the skin off very gently either with a vegetable peeler or your fingers. You can then use a knife, potato slicer, mandolin and/or cookie cutter to slice and shape the beets however you wish.
PLEASE NOTE: The red beets will stain the golden beets, so keep them separated and keep everything that touches the golden beets very clean. Red beets can also stain your clothes, fingers, and work surfaces, so handle them with care and consider using disposable gloves.
For the filling: In a separate bowl, mix together the chevre, mascarpone and heavy cream. Place in a pastry bag with a blunt tip or a plain quart-sized plastic bag with one small corner snipped away. Set this aside.
Make the dressing: In a small bowl, blend the mustard and vinegar together. Whisking constantly, add the olive oil in a slow steady stream. Add salt and pepper to taste.
TO ASSEMBLE:
Take a clean, dry plate and set down the bottom layer of beets. Add a layer of cheese mixture, and then another layer of beets, and another layer of cheese until you have an alternating stack.
The Napoleons can be small, for an elegant appetizer, or in large slabs for a hefty lunch. Garnish the plate with a little stack of micro greens, the chopped candied pecans and the muscat orange vinaigrette dressing.
Serves 4-6.
Stir Me Up Tour-wide Giveaway
WIN 1 OF 3 STIR ME UP FUN FOODIE GIFT PACKS!
COOKBOOKS-CHOCOLATES MAGNETS
COOKBOOKS-CHOCOLATES MAGNETS
RULES AND RESTRICTIONS:
Contest is void where prohibited. Entrants must be 18 or else have parent or guardian’s permission to enter. Winners will be notified via email and will have 48 hours to respond or another winner’s name will be selected. Winning entries will be verified for authenticity.
Follow Sabrina Elkins
About the Author
I am a former journalist who worked for the Los Angeles Daily Newsand other newspapers in the greater Los Angeles area. Prior to this I worked in advertising, writing ad copy for corporate travel accounts and major motion pictures. My first job out of college was as an administrative assistant to an executive chef and a food & beverage director at a Four Seasons hotel. I also spent some time working as a prep cook for Spago in Beverly Hills.
I received my Master's degree in Journalism from the University of Southern California. While in graduate school, I had the privilege of studying fiction writing under renowned author Hubert Selby, Jr., and comedy writing under famed comedian Shelley Berman. I am a past participant of the Squaw Valley Community of Writers Summer Writing Workshop.
Raised in the woods of Vermont, I now live in the greater Los Angeles area with my husband and three children. STIR ME UP is my first novel.
I am a former journalist who worked for the Los Angeles Daily Newsand other newspapers in the greater Los Angeles area. Prior to this I worked in advertising, writing ad copy for corporate travel accounts and major motion pictures. My first job out of college was as an administrative assistant to an executive chef and a food & beverage director at a Four Seasons hotel. I also spent some time working as a prep cook for Spago in Beverly Hills.
I received my Master's degree in Journalism from the University of Southern California. While in graduate school, I had the privilege of studying fiction writing under renowned author Hubert Selby, Jr., and comedy writing under famed comedian Shelley Berman. I am a past participant of the Squaw Valley Community of Writers Summer Writing Workshop.
Raised in the woods of Vermont, I now live in the greater Los Angeles area with my husband and three children. STIR ME UP is my first novel.
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