It's

Cozy Food Friday

That means it's time to share a recipe from 

another great cozy mystery!

STOWED AWAY

Book 6 in Maine Clambake Mysteries

by Barbara Ross

It’s June in Busman’s Harbor, Maine, and Julia Snowden and her family are working hard to get their authentic Maine clambake business ready for summer. Preparations must be put on hold, however, when a mysterious yacht drops anchor in the harbor—and delivers an unexpected dose of murder . . .
 
When Julia’s old prep school rival Wyatt Jayne invites her to dinner on board her billionaire fiancé’s decked-out yacht, Julia arrives to find a sumptuous table set for two—and the yachtsman dead in his chair. Suspicion quickly falls on Wyatt, and Julia’s quest to dredge up the truth leads her into the murky private world of a mega-rich recluse who may not have been all that he seemed . . .

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On To The Recipe!

TARRAGON RICOTTA GNOCCHI

WITH LOBSTER VELOUTÉ

All food photos are courtesy of Kim of Cinnamon & Sugar and a Little Bit of Murder.

Thank you, Kim! Your finished dish may appear different in appearance.

Ingredients for the Gnocchi

1 16-ounce container ricotta

¾ cup Parmesan cheese

¾ cup Romano cheese

¼ teaspoon salt

1/8 teaspoon pepper

2 eggs, beaten

¾ cup all purpose flour

1 Tablespoon fresh tarragon, finely chopped

Ingredients for the Velouté

3 Tablespoons butter

3 Tablespoons flour

1½ cup lobster stock

1/3 cup heavy cream

4-6 ounces cooked lobster, chopped

Fresh tarragon or parsley for garnish

Directions

   Heat oven to 350 degrees. Boil and salt 4-6 quarts of water in a pot. Grease a small baking dish with butter.

   In a bowl, stir together the ricotta, grated cheeses, salt. pepper, and eggs. Stir in flour in ¼-cup helpings until it reaches the consistency of a sticky dough. Using a tablespoon, drop rounded spoonfuls into the boiling water. When the gnocchi rise back to the top of the water, cook for about a minute more, then remove to the baking dish using a slotted spoon. 

   In a saucepan over medium heat, melt the butter. Add the flour and stir together to create a roux. Cook for 1 to 2 minutes being careful to not allow the roux to brown. Whisk in the stock and cook until the velouté coats the back of the spoon. Stir in the cream and the lobster meat, and cook for one minute more. Keep warm. 

   Pour ½ cup of the velouté over the gnocchi, reserving the remainder in the pan. Put the gnocchi in the oven and bake for 15 to 20 minutes, until sauce is barely bubbling. 

   To serve, put a puddle of the reserved velouté on a plate. Add 3 to 4 gnocchi and garnish. Serve immediately. 

   Serves 4

As if the recipe didn't sound amazing on it's own, those photos from Kim put it over the top!

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Please keep reading to check out my 

installments of 

Book Beginnings on Fridays

and

The Friday 56

Both the BB and 56 are from

STOWED AWAY

Book Beginnings on Fridays is a meme hosted by Rose City Reader

Share the first sentence (or so) of the book you are reading.

The Friday 56 is a meme hosted by Freda's Voice

Rules: *Grab a book, any book. *Turn to page 56 or 56% in your eReader (If you have to improvise, that's okay.) *Find any sentence, (or few, just don't spoil it) that grab you. *Post it.

My Book Beginnings

"Dead weight is the worst."

My 56

They assured her he would be back soon, even though none of them believed it.

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