MARY KAY ANDREWS is The New York Times bestselling author of The Weekenders, Beach Town, Save the Date, Ladies’ Night, Spring Fever, Summer Rental, The Fixer Upper, Deep Dish, Blue Christmas, Savannah Breeze, Hissy Fit, Little Bitty Lies, and Savannah Blues. A former journalist for The Atlanta Journal Constitution, she lives in Atlanta, Georgia.
“You don’t have to own a beach house to enjoy Mary Kay Andrews’ recipes. All you need is an appetite for delicious, casual dishes, cooked with the best fresh, local ingredients and presented with the breezy flair that make Mary Kay Andrews’ novels a summertime favorite at the beach.
From an early spring dinner of cherry balsamic-glazed lamb chops and bacon-kissed green beans, to Fourth of July buttermilk-brined fried chicken, yuppie potato salad, and Coca-Cola cake, to her New Year’s Day Open House menu of charcoal-grilled oysters, home-cured gravlax, grits n’ greens casserole, and Meyer lemon bar trifle, this cookbook will supply ideas for menus and recipes designed to put you in a permanently carefree coastal state of mind all year long.”
As many of you already know, I am a huge fan of Mary Kay Andrews. MKA has a writing style like none other. She always captures me and I become the main character. When I heard about her “Beach House Cookbook” coming out I knew it was going to be on my shelves soon. My friends at St Martin’s sent me a review copy and this weekend I picked out Scalloped Potatoes recipe & took it to the kitchen to test.
First you must know, it felt like I was cooking Mary Kay Andrew style. Knowing she cooks these same dishes at home is pretty neat! Most of the ingredients for Scalloped Potatoes are already in your kitchen. The recipe is super easy with step by step directions. I would say the longest part of the cooking the dish was peeling and slicing the potatoes (I don’t like skin on mine). Once you have salt watered the potatoes & patted them dry (if they aren’t patted dry, it will create a soggy casserole), its game on. Making the cheese sauce is super easy! I did use shredded cheddar cheese instead of Gruyere which was just a personal preference. MKA also says to sprinkle thyme over each layer and I did it for this dish. However, next time I’ll use chives instead of thyme as it was too strong for our likings. The changes I made didn’t change the way I felt about the book or recipe though. Alas, the hour of cooking made the potatoes tender and perfect to my tasting.
If you love the beach and everything MKA, then you must buy this cookbook!
Releasing May 2nd 2017!!!
My rating was a given by the two empty plates.
*Thank you St. Martin’s for my review copy for my honest review!