Join Christy’s email list to get this story free! A notorious gang puts a bounty on Detective Cady Matthews’s head after she takes down their leader, leaving her no choice but to hide until she can testify at trial. But her temporary home across the country on a remote North Carolina island isn’t as peaceful as she initially thinks. Living under the new identity of Cassidy Livingston, she struggles to keep her investigative skills tucked away, especially after a body washes ashore. When local police bungle the murder investigation, she can’t resist stepping in. But Cassidy is supposed to be keeping a low profile. One wrong move could lead to both her discovery and her demise. Can she bring justice to the island . . . or will the hidden currents surrounding her pull her under for good? Hidden Currents is the first book in the six-book Lantern Beach Mystery series. Each book contains a standalone mystery, but there are overarching mysteries within the entire series. Get it now for
Isn’t the color just like a stagnating pond???
Anyway, this is a casserole-custard type of Italian dish that I tried, and despite it’s similarity to pond scum, it was actually quite tasty. It has a lot of cheese in it, and the reason it’s so atomic green is because you puree the cooked swiss chard before mixing it with the egg, milk, and cheese mixture.
The recipe is from The Joy of Pasta by Joe Famularo and Louise Imperiale, which is out of print (which means you can get it really cheaply used). I absolutely LOVE this book. They have like 13 different tomato sauces and all kinds of neat Italian pasta dishes that I’d love to try.
I was trying to find a similar recipe to post, but then discovered that the EXACT recipe from the book was posted here. (Is that illegal? I think it might be.)
Anyway, I used 1% milk instead of whipping cream and I used half the amount of cheese. It was still a bit soupy at 25 minutes so I cooked it for about 15-20 minutes longer. I also used foil instead of waxed paper, and my ramekins are actually Japanese bowls used for chawanmushi (a savory custard made with eggs, soy sauce, chicken broth, and filled with meats and vegetables).
They taste divine, a bit like a parmesan cheesy casserole. They only look poisonous. I promise. :)
Comments
That depends. The ingredients list is not copyrightable. So if the poster copied the ingredients list and wrote their own instructions is completely legal. But if they copied the instructions, it's not.