Goldy's Kitchen Cookbook (35 page)

N
ow I'm going to switch hats and say a last few words about writing:

If you want to write books and have them published, first, you must educate yourself. Read as widely as possible in the genre in which you want to publish. Make a notebook. Study those books you like to read. Outline them. How does the book work? How do the characters work? Put all this in your notebook.

Second, ask if you can visit a critique group. While there, see if you agree with the criticisms being offered on the manuscripts. Usually members will bring ten or so pages to be critiqued. Groups that are either too flattering or too harsh are worthless. Groups that see what a manuscript
needs
are like gold. If you can't find a critique group, you can start your own or ask your library to help you get one going.

Third, as I have said, join good writers' organizations and make booksellers your friends. Great booksellers can help you find books that work with your taste. Trust them, and buy the books they recommend while you are in the store. Sorry, but there is no algorithm that will predict correctly “books you might like.” But
when a bookseller says to me, “Diane, I just finished a book that I think you are going to love,” that, too, is gold.

Fourth, there is the extremely important issue of training oneself. This means finding a writing schedule that works. Many authors fit doing their writing into their workday or their family's natural rhythms. Sue Grafton, a great, longtime source of inspiration for me, memorably uses the daily page quota. Gabriel García Márquez would take his sons to school, come home, and write until it was time to pick them up. Anthony Trollope talked about his daily page quota, for which he was roundly ridiculed at the time. But the judgment of history is that his novels are brilliant.

Even if what you produce is terrible, it's a starting place. As Joanne Greenberg, one of our treasured local authors, so wisely says, “The beginning writer says, ‘It stinks; toss it.' The professional writer says, ‘It stinks; fix it.'”

Finally, it is extremely important to find sources of positive reinforcement, wherever they may be. Write them down. Read them every morning. Tape them to your computer or hang them on your wall. It's hard enough to write a book that a publisher wants to buy, so cherish any positive feedback you receive.

I had a longtime source of inspiration that was the very best: I mentioned at the outset of this cookbook how watching Julia Child on television was revelatory. I put the story about messing up her recipe for Gâteau de Crêpes à la Florentine into
Dying for Chocolate,
which was published in 1992. To my great surprise, after
Dying for Chocolate
came out,
Julia Child herself
wrote me a fan letter! She thanked me for mentioning her as inspiration! She wished me all success with my writing!

I taped that note to my kitchen window. It served as the very best motivation possible.

Then I went on a book tour. Because Jim and I were always tripping over each other in our tiny kitchen, we had decided to have it expanded and remodeled. When I returned, the contractor had installed new kitchen windows . . . and the note from Julia Child had disappeared. High and low searching never uncovered it. (This is one of the reasons I had to kill off a kitchen contractor in the book I was working on.)

I love writing as well as cooking. If I create a novel or a dish, and it doesn't work, I try (and try and try) to fix it. All those years ago, on the night before Jim's and my wedding, I did not need to be sobbing in the front seat of our car. Things worked out. Things will work out for you, too.

Many of you have written asking if there will be more Goldy books. I am taking a break now, but have not given up on the idea of revisiting the Goldy series. Thank you many times over for your support.

Throughout the writing and publication of the Goldy books, you wonderful readers have become my constant source of inspiration and support. I feel blessed to have known you through meeting you in bookstores and through your letters and posts on my Facebook fan page. You have taken Goldy, Arch, Tom, Marla, Julian, and all the rest of the Aspen Meadow gang into your hearts. And you are in mine.

The pagination of this electronic edition does not match the edition from which it was created. To locate a specific entry, please use your e-book reader's search tools.

 

A

Ad Guys' Roast Beef and Gravy, 128–30

Alexander, Carol, 281

All-American Deep-Dish Apple Pie, 291–93

almonds: Almond Poppy Seed Muffins, 190; Babsie's Tarts, 242–43; Chocolate Coma Cookies, 234–35; Chocolate-Dipped Biscotti, 212–13; Chopping Spree Salad, 92–94; Goldy's Nuthouse Cookies, 244–45; Green Beans Amandine, 316; Keepsake Cookies, 226; Lemon Butter Wafers, 222–23

amaretto liqueur: Chocolate Tartufi Diana, 303–7; Chocolate Truffle Cheesecake, 266–67

André's Coq au Vin, 139–40

anise: Chocolate-Dipped Biscotti, 212–13

Anniversary Burgers, 131

apples: All-American Deep-Dish Apple Pie, 291–93; Blondes' Blondies, 224–25; Crunchy Cinnamon Toast, 199; Party Apples, 77; Shuttlecock Shrimp Curry, 161–62; Turkey Curry with Raisin Rice, 155–56

artichokes: Bacon-Wrapped Artichokes with Dijon Cream Sauce, 17; Collector's Camembert Pie, 52–54; Diamond Lovers' Hot Crab Dip, 22–23

asparagus: Asparagus Quiche, 61; Chilean Sea Bass with Garlic, Basil, and Vegetables, 166; Collector's Camembert Pie, 52–54; Stir-Fry Chicken with Asparagus, 147–48

avocados: Hard-Core Prawn Salad, 317–18; Holy Moly Guacamole, 15; Nachos Schulz, 16; Schulz's Guacamole Salad, 82; Spicy Guacamole Dipping Sauce, 20; Stylish Strawberry Salad, 97; Tom's Layered Mexican Dip, 18

B

Babsie's Tarts, 242–43

bacon: Bacon-Wrapped Artichokes with Dijon Cream Sauce, 17; Dijon Pasta Salad, 83; Quiche Me Quick, 47; Slumber Party Potatoes, 73

Banana-Pecan Muffins, 194

basil: Chilean Sea Bass with Garlic, Basil, and Vegetables, 166

beans: black bean sauce (note), 148; Boulder Chili, 58; Chicky Bread, 186–87; Green Beans Amandine, 316; Mexican Egg Rolls with Spicy Guacamole Dipping Sauce, 19–20; Nachos Schulz, 16; Stir-Fry Chicken with Asparagus, 147–48; Tom's Layered Mexican Dip, 18; The Whole Enchilada Pie, 132

Beard, James, 174

Becker, Gavin de,
The Gift of Fear,
7

beef: Ad Guys' Roast Beef and Gravy, 128–30; Anniversary Burgers, 131; Boulder Chili, 58; Chile Con Queso Dip, 21; Chinese Beef Stir-Fry with Vegetables, 118–19; Love-Me-Tenderloin Grilled Steaks, 123–24; Shakespeare's Steak Pie, 120–22; Sweethearts' Swedish Meatballs in Burgundy Sauce, 125–27; Tenderloin of Beef, 321–22; Unorthodox Shepherd's Pie, 133–34; The Whole Enchilada Pie, 132

beer: Not-So-Secret Cheese Spread, 29

berries: Berries with Yogurt Cream, 323–24; Labor Day Flourless Chocolate Cake with Berries, Melba Sauce, and White Chocolate Cream, 260–63; Totally Unorthodox Coeur à la Crème, 295–96

Big Bucks Bread Puddings with Hard Sauce, 269–71

Biscotti, Chocolate-Dipped, 212–13

Black-and-White Cake, 297–98

Blakeslee, Ann, 226

Bleak House Bars, 250–51

Blondes' Blondies, 224–25

Boulder Chili, 58; Huevos Palacios, 57–58

Bracken, Peg:
I Hate to Cook Book,
5

breads, 169–201; Almond Poppy Seed Muffins, 190; Banana-Pecan Muffins, 194; Bread Dough Enhancer for Yeast Breads, 173; Castle Scones, 196; Chicky Bread, 186–87; Cinnamon Griddle Scones, 195; Crunchy Cinnamon Toast, 199; “Dad's Bread,” 170, 174–75; Galaxy Doughnuts, 176–77; Goldy's Guava Coffee Cake, 200; Got-a-Hunch Brunch Rolls, 184–85; Grand Marnier Cranberry Muffins, 197; Irish Soda Bread, 191; Julian's Five-Grain Bread, 182–83; Monster Cinnamon Rolls, 178–79; note on recipes, 172; Piña Colada Muffins, 192–93; Stained-Glass Sweet Bread, 198; What-to-Do-with-All-the-Egg-Yolks Bread, 180–81; Yolanda's Cuban Bread, 188–89

Breakfast Bread Pudding with Rum Sauce, 299–300

brine: Chicken Tarragon, 319–20; Party Pork Chops, 112–13

broccoli: Julian's Summer Frittata, 62–63; Shrimp Risotto with Portobello Mushrooms, 159–60; Slumber Party Potatoes, 73

Brody, Lora, 173

Burgundy Sauce, 126–27

buttermilk: Canterbury Jumbles, 220–21; Chicken Divine, 149–50; Cinnamon Griddle Scones, 195; Crème Fraîche, 127; Got-a-Hot-Date Bars, 252–53; Irish Soda Bread, 191; Strong Arm Cookies, 240–41; Tangy Lime Dressing, 94

C

candy thermometer (note), 259

Canterbury Jumbles, 220–21

capers: Hard-Core Prawn Salad, 317–18; Mediterranean Orzo Salad, 89; Sauce Gribiche, 165

caraway seeds: Irish Soda Bread, 191

carrots: Chilean Sea Bass with Garlic, Basil, and Vegetables, 166

Castle Scones, 196

Catering to Nobody,
1, 6, 15, 78, 79, 109, 208, 248, 258

Cauliflower Mash, or How to Get by Without Potatoes, 314

Cereal Killer Cookies, 216–17

Cereal Murders, The,
12, 43, 69, 71, 118, 176, 191, 205, 212, 214, 216, 218, 264

cheese: Asparagus Quiche, 61; Bleak House Bars, 250–51; Chile Con Queso Dip, 21; Chile Relleno Torta, 41; Chocolate Comfort Cookies, 236–37; Chocolate Truffle Cheesecake, 266–67; Chuzzlewit Cheese Pie, 59–60; Collector's Camembert Pie, 52–54; Crunch Time Cookies, 246–47; Crustless Jarlsberg Quiche, 42; Diamond Lovers' Hot Crab Dip, 22–23; Doll Show Shrimp and Eggs, 51; Enchiladas Suizas, 151–53; Ferdinanda's Florentine Quiche, 64–65; Figgy Salad, 90; Goldilocks' Gourmet Spinach Soup, 8, 9; Goldy's Caprese Salad, 102–3; Handcuff Croissants, 24–25; Heirloom Tomato Salad, 98–99; Huevos Palacios, 57–58; In-Your-Face Strawberry Pie (I), 277–78; Jailbreak Potatoes, 72; Julian's Cheese Manicotti, 43–44; Julian's Summer Frittata, 62–63; Love Potion Salad, 104–5; Luscious Arugula Salad, 313; Mediterranean Orzo Salad, 89; Mexican Egg Rolls with Spicy Guacamole Dipping Sauce, 19–20; Mexican Pizzas, 45–46; Monster Cinnamon Rolls/Frosting, 179; Nachos Schulz, 16; Not-So-Secret Cheese Spread, 29; Not-So-Skinny Spinach Dip, 27; Penny-Prick Potato Casserole, 74–75; Prosciutto Bites, 26; Provençal Pizza, 50; Prudent Potatoes au Gratin, 76; Quiche Me Quick, 47; Red 'n' Whites, 214–15; Savory Florentine Cheesecake, 55–56; Schulz's Guacamole Salad, 82; Shrimp on Wheels, 157–58; Slumber Party Potatoes, 73; Sonora Chicken Strudel, 154; Tangy Lime Dressing, 94; Tomato-Brie Pie, 48–49; Tom's Layered Mexican Dip, 18; Totally Unorthodox Coeur à la Crème, 295–96; Unorthodox Shepherd's Pie, 133–34; The Whole Enchilada Pie, 132

cheesecake: Chocolate Truffle Cheesecake, 266–67

cherries: Canterbury Jumbles, 220–21; Chocolate Coma Cookies, 234–35; Chocolate Tartufi Diana, 303–7; Deep-Dish Cherry Pie, 283–85; Stained-Glass Sweet Bread, 198; Strong Arm Cookies, 240–41

Chesapeake Crab Cakes with Sauce Gribiche, 164–65

chicken: André's Coq au Vin, 139–40; Chicken Divine, 149–50; Chicken Piccata Supreme, 143–44; Chicken Tarragon, 319–20; Chilled Curried Chicken Salad, 100–101; Chopping Spree Salad, 92–94; Enchiladas Suizas, 151–53; Grilled Chicken à l'Orange, 137–38; Low-Fat Chicken Stock, 30–31; Mexican Egg Rolls with Spicy Guacamole Dipping Sauce, 19–20; Portobello Mushroom Stuffed with Grilled Chicken, Pesto, and Sun-Dried Tomatoes, 145–46; Rainy Season Chicken Soup, 35–36; Sonora Chicken Strudel, 154; Stir-Fry Chicken with Asparagus, 147–48; Trudy's Mediterranean Chicken, 141–42

chicken stock: Figgy Piggy, 114–16; Homemade Cream of Mushroom Soup, 33–34; Low-Fat Chicken Stock, 30–31; Models' Mushroom Soup, 32; Rainy Season Chicken Soup, 35–36; Shrimp Risotto with Portobello Mushrooms, 159–60; Shuttlecock Shrimp Curry, 161–62; Turkey Curry with Raisin Rice, 155–56; Unorthodox Shepherd's Pie, 133–34

chickpeas: Chicky Bread, 186–87

Child, Julia, 6, 8, 38, 172, 326

Chilean Sea Bass with Garlic, Basil, and Vegetables, 166

Chile Con Queso Dip, 21

chiles: Chile Relleno Torta, 41; Enchiladas Suizas, 151–53; Mexican Egg Rolls with Spicy Guacamole Dipping Sauce, 19–20; Sonora Chicken Strudel, 154

Chinese Beef Stir-Fry with Vegetables, 118–19

chocolate: Bleak House Bars, 250–51; Canterbury Jumbles, 220–21; Chocoholic Cookies, 238–39; Chocolate Coating, 306; Chocolate Coma Cookies, 234–35; Chocolate Comfort Cookies, 236–37; Chocolate-Dipped Biscotti, 212–13; Chocolate Glaze, 298; Chocolate-Lovers' Dipped Fruit, 294; Chocolate Snowcap Cookies, 230–31; Chocolate Tartufi Diana, 303–7; Chocolate Truffle Cheesecake, 266–67; Crunch Time Cookies, 246–47; Double-Shot Chocolate Cake, 281–82; Fudge Soufflé, 268; Ganache, 273–74; Goldy's Terrific Toffee, 258–59; Got-a-Hot-Date Bars, 252–53; Labor Day Flourless Chocolate Cake with Berries, Melba Sauce, and White Chocolate Cream, 260–63; Lethal Layers, 249; Scout's Brownies, 254–55; Shoppers' Chocolate Truffles, 273–74; Spicy Brownies, 256–57; Strong Arm Cookies, 240–41

Chopping Spree,
21, 22, 47, 91, 92, 125, 128, 273, 275

Chopping Spree Salad, 92–94

chutney: Chilled Curried Chicken Salad, 100–101

Chuzzlewit Cheese Pie, 59–60

cilantro: Puerco Cubano, 117

cinnamon: All-American Deep-Dish Apple Pie, 291–93; Breakfast Bread Pudding with Rum Sauce, 299–300; Cinnamon Griddle Scones, 195; Crunchy Cinnamon Toast, 199; Dark Torte, 288–90; Galaxy Doughnuts, 176–77; Happy Endings Plum Cake, 264–65; Honey-I'm-Home Gingersnaps, 208–9; Ice-Capped Gingersnaps, 210–11; Monster Cinnamon Rolls, 178–79

cocoa: Black-and-White Cake, 297–98; Chocoholic Cookies, 238–39; Chocolate Comfort Cookies, 236–37; Chocolate Snowcap Cookies, 230–31; Chocolate Tartufi Diana, 303–7; Fatally Flaky Cookies, 232–33; Scout's Brownies, 254–55; Spicy Brownies, 256–57; Sweetheart Sandwiches, 218–19

coconut: Canterbury Jumbles, 220–21; Piña Colada Muffins, 192–93

coffee: Labor Day Flourless Chocolate Cake with Berries, Melba Sauce, and White Chocolate Cream, 260–63

coffee cake: Goldy's Guava Coffee Cake, 200

Cognac: Party Apples, 77

Collector's Camembert Pie, 52–54

cookies, 208–57; Bleak House Bars, 250–51; Blondes' Blondies, 224–25; Canterbury Jumbles, 220–21; Cereal Killer Cookies, 216–17; Chocoholic Cookies, 238–39; Chocolate Coma Cookies, 234–35; Chocolate Comfort Cookies, 236–37; Chocolate-Dipped Biscotti, 212–13; Chocolate Snowcap Cookies, 230–31; Crunch Time Cookies, 246–47; Dungeon Bars, 248; Fatally Flaky Cookies, 232–33; Goldy's Nuthouse Cookies, 244–45; Got-a-Hot-Date Bars, 252–53; Honey-I'm-Home Gingersnaps, 208–9; Ice-Capped Gingersnaps, 210–11; Keepsake Cookies, 226; Lemon Butter Wafers, 222–23; Lethal Layers, 249; Queen of Scots Shortbread, 228–29; Red 'n' Whites, 214–15; Scout's Brownies, 254–55; Spicy Brownies, 256–57; Strong Arm Cookies, 240–41; Sweetheart Sandwiches, 218–19

corn: Grilled Slapshot Salad, 85–86; Unorthodox Shepherd's Pie, 133–34

crab: Chesapeake Crab Cakes with Sauce Gribiche, 164–65; Diamond Lovers' Hot Crab Dip, 22–23; Handcuff Croissants, 24–25

cranberries: Chocolate Comfort Cookies, 236–37; Grand Marnier Cranberry Muffins, 197; What-to-Do-with-All-the-Egg-Yolks Bread, 180–81

cream: Asparagus Quiche, 61; Bacon-Wrapped Artichokes with Dijon Cream Sauce, 17;
Berries with Yogurt Cream, 323–24; Big Bucks Bread Puddings with Hard Sauce, 269–71; Breakfast Bread Pudding with Rum Sauce, 299–300; Castle Scones, 196; Chicken Divine, 149–50; Chocolate Tartufi Diana, 303–7; Chocolate Truffle Cheesecake, 266–67; Chuzzlewit Cheese Pie, 59–60; Crème Fraîche, 127; Double-Shot Chocolate Cake, 281–82; Ferdinanda's Florentine Quiche, 64–65; Hard Sauce, 271; Homemade Cream of Mushroom Soup, 33–34; Huevos Palacios, 57–58; In-Your-Face Strawberry Pie (I), 277–78; Jailbreak Potatoes, 72; Julian's Summer Frittata, 62–63; Monster Cinnamon Rolls/Frosting, 179; New Potato Salad, 81; Penny-Prick Potato Casserole, 74–75; Prudent Potatoes au Gratin, 76; Quiche Me Quick, 47; Savory Florentine Cheesecake, 55–56; Shoppers' Chocolate Truffles, 273–74; Shuttlecock Shrimp Curry, 161–62; Sugar-Free Vanilla Gelato, 301–2; Sweethearts' Swedish Meatballs in Burgundy Sauce, 125–27; Tangy Lime Dressing, 94; Tomato-Brie Pie, 48–49; Totally Unorthodox Coeur à la Crème, 295–96; Turkey Curry with Raisin Rice, 155–56; Unorthodox Shepherd's Pie, 133–34; Whipped Cream Topping, 290; White Chocolate Cream, 263

Creamy Citrus Frosting, 223

Crème Fraîche, 127

Cresswell, Jasmine, 107

croissants: Handcuff Croissants, 24–25; Prosciutto Bites, 26

Crumb Crust, 25

Crunch Time,
33, 64, 102, 104, 117, 135, 200, 246, 299

Crunch Time Cookies, 246–47

Crunchy Cinnamon Toast, 199

Crustless Jarlsberg Quiche, 42

currants: Castle Scones, 196

curry: Chilled Curried Chicken Salad, 100–101; Shuttlecock Shrimp Curry, 161–62; Turkey Curry with Raisin Rice, 155–56

D

Dad's Bread, 170, 174–75

Damson-in-Distress Plum Tart, 272

Dark Tort,
26, 61, 143, 186, 240, 288, 291, 294

Dark Torte, 288–90

dates: Got-a-Hot-Date Bars, 252–53

Davidson, Diane Mott: as cook, 5–6, 8; early food memories of, 2–3, 4–5; and weight loss, 309–11; as writer, 6–8, 10, 12–13, 38, 205–7, 325–27

DeBartlo, Dee Dee, 114

Deep-Dish Cherry Pie, 283–85

demi-glace: Puerco Cubano, 117

desserts, 203–307; All-American Deep-Dish Apple Pie, 291–93; Babsie's Tarts, 242–43; Berries with Yogurt Cream, 323–24; Big Bucks Bread Puddings with Hard Sauce, 269–71; Black-and-White Cake, 297–98; Breakfast Bread Pudding with Rum Sauce, 299–300; Chocolate Glaze, 298; Chocolate-Lovers' Dipped Fruit, 294; Chocolate Tartufi Diana, 303–7; Chocolate Truffle Cheesecake, 266–67; Creamy Citrus Frosting, 223; Damson-in-Distress Plum Tart, 272; Dark Torte, 288–90; Deep-Dish Cherry Pie, 283–85; Door-Prize Gingerbread, 286–87; Double-Shot Chocolate Cake, 281–82; Fudge Soufflé, 268; Ganache, 273–74; Goldy's Terrific Toffee, 258–59; Happy Endings Plum Cake, 264–65; Hard Sauce, 271; In-Your-Face Strawberry Pie (I), 277–78; In-Your-Face Strawberry Pie (II), 279–80; Labor Day Flourless Chocolate Cake with Berries, Melba Sauce, and White Chocolate Cream, 260–63; Shoppers' Chocolate Truffles, 273–74; Sugar-Free Vanilla Gelato, 301–2; Super Spenders'
Strawberry-Rhubarb Cobbler, 275–76; Totally Unorthodox Coeur à la Crème, 295–96; Vanilla Buttercream Frosting, 233; White Chocolate Cream, 263.
See also
cookies