Samantha Verant's Blog

 

Yes, it's true that I haven't blogged in a while. Yes, I've switched gears from French-based memoirs to women's fiction and I'm now writing psychological thrillers. Fasten your seat belt and ride along with me! Be the Thelma to my Louise. :)

It's been a bumpy road, but one I'm happy to be on. I'm thrilled my latest book, a passion project, was picked up by Storm Publishing.

Oh, I love the cover! After the first round of comps, I asked for blood on the flowers. A normal request, n'est-ce pas?

About the book:
 Wishing your husband dead isn’t a crime...

When you return from a work trip to find your husband dead in the pond, it’s best not to call him a liar and a cheat in front of the cops. Especially when you’ve spent the last few years telling anyone who’ll listen that you sometimes fantasize about killing him. It makes you look kind of, well, guilty.

Now I’m suspect number one for Nathaniel’s murder and the police are snooping around our perfect home. And the house is perfect because I designed it, down to the last marbled detail. You could say I designed our marriage, too. As soon as I saw Nathaniel—so handsome, successful, a surgeon—I knew I wanted him. Sadly our marriage wasn’t quite as perfect as our house. But whose is?

The cops want to talk to our daughters, our friends, even our staff. There’s the housekeeper, the cook, the pool cleaner, the dog walker. But like me they were all out of town when he died. They won’t have anything to say about what happened. Certainly nothing that will suggest I had something to do with it…

A gripping and utterly compulsive read that will have you racing toward the last dramatic page. Fans of The Housemaid, The Perfect Marriage and anything by Lisa Jewell will be up all night reading The Lucky Widow.

READ THE LUCKY WIDOW
BEFORE IT RELEASES INTO THE WILD!

I'm giving three advanced e-copies away!
Click HERE...and you may become LUCKY.

Please note: You must be have an Amazon account to enter and some way to read a kindle book. (Kindle or an iPad, phone, or other tablette with the Kindle application installed).

Not up for gambling?

Preorder the book HERE.
(It's very, very much appreciated!)

Please add THE LUCKY WIDOW
to your GOODREADS TBR list 
(if you have an account!)  Ok. That's me. Sam. I. Am. sending x's and o's

 

Happy holidays to you! To celebrate, I'm sharing an easy and delicious recipe from The Spice Master at Bistro Exotique! Get ready for coconut ice cream! Perfectly refreshing to serve after all those hearty holiday meals!

Charles’s Coconut Ice Cream

Serves 6–8

Prep time: 30 minutes

Rest time (with a little work): 5–6 hours

The Equipment: Large mixing bowl, hand blender, 9 x 5 loaf pan (or other receptacle around this size that you can put in the freezer)

Ingredients

1 ¾ cup heavy cream (cold)½ cup granulated sugar½ cup powdered sugar2 cups coconut cream1 cup coconut milk (cold)½ cup sweetened condensed milk (cold)Pinch of sea salt2-3 teaspoons vanilla extract (or more depending on taste)
The seeds of one vanilla bean podTopping1 tablespoon butter½ cup shredded coconut

OPTIONAL GARNISH: red currants or berries

Technique

1. In a large mixing bowl, whip the heavy cream and both sugars (granulated and powdered) until soft peaks form with a hand-held blender, around ten minutes. Add in the coconut cream (which is more dense), and continuing whipping on medium high until smooth. Add in the coconut milk, the condensed milk, the salt, vanilla extract, and the vanilla seeds. Mix together with a spoon or blender set on low.

2. Pour the mixture into your loaf pan (or other receptacle) and place in the freezer for an hour. Stir with a fork and restir in another hour or two. For a creamier ice cream, stir every half hour—a total of five hours.

3. Ten minutes before serving, take it out of the freezer and stir the mixture, letting it rest on your counter.

4. Prep the coconut topping. In a pan, melt the butter and then add the shredded coconut, toasting for about two minutes. Let cool.

Plating

Serve the ice cream in bowls with the shredded coconut topping and/or a fruit garnish of your choosing.

 

Get ready for some yum! 

For more recipes, pick up the book!Also, feel free to share this recipe (and the book) with your friends!

Buy links can be found here: BUY SPICE MASTER

 

Thank you! And merry, merry, fa-la-la-la, and ho, ho, ho!

 

Best and bisous,

Sam. I am.

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Hi! Hi! Hi! Bonjour!

The Spice Master at Bistro Exotique released into the wild this past Tuesday. Popsugar named it a December must read! The NY Post says it's one of three spicey stories you need to read. And le book is also an Amazon editor's pick! (the latter has never happened to any of my books!)

There is so much online activity, I can't keep up! All I can do is thank my lucky stars. Thank you to all of the book bloggers and sites who are helping readers to spice up their lives...

 THIS is the schedule! Woah!

 

Online

09/06/22: The Good Life France – Review 

10/19/22: Fresh Fiction – December New Release Roundup

10/27/22: Hasty Book List – Recommended by Yaffa S. Santos

November 2022 issue: Debbie Macomber’s Welcome Home magazine – Q&A

11/09/22: Romance Junkies – Review

11/19/22: Red Carpet Crash – Review

11/30/22: PopSugar – “All the Swoon-Worthy Romance Novels Coming Out in December”

12/01/22: Amazon – Best Books of the Month in Romance

12/01/22: Book Riot – “December 2022 Horoscopes and Book Recommendations”

12/01/22: Chick Lit Central – Q&A

12/01/22: PopSugar – “The Best New Books Coming Out in December”

12/01/22: Hasty Book List – December New Release Roundup

12/01/22: The Nerd Daily – Excerpt

12/03/22: New York Post – “3 Holiday Romance Novels That Will Get You Hot This Winter”

12/03/22: In Between Drafts – “The Best New Book Releases of December 2022”

12/06/22: BookRiot – New Release Roundup

12/06/22: Reading Between the Wines – Excerpt

12/07/22Fresh Fiction – 20 Questions Q&A 

12/07/22: Writer’s Digest – Q&A 

12/07/22: Harlequin Junkie – Q&A

12/08/22: Writer, Writer, Pants on Fire – Interview

12/15/22: Reading with Robin – IG Live Interview (3:00 PM ET)

Radio/Podcast Coverage

12/05/22: KEEN ON podcast for LitHub – Live Interview 

12/07/22: The Inside Flap podcast – Taped Interview

01/04/23: Just One More Chapter Podcast – Taped Interview (11:00 AM ET)

 

Blog Coverage

10/13/22: The Bookish Knitter - Spotlight

10/16/22: Hip Librarians Book Blog – Review

11/09/22: For the Love of Words – New Release Roundup

11/28/22: One Book More – December New Release Roundup

11/30/22: The Lily Café – Review

12/04/22: @goodbookfairy – Spotlight

12/06/22: A Jillion Books – Review

12/06/22: What Irin Reads – Review

12/06/22: French Village Diaries – Review

12/06/22: Maryse’s Book Blog – Romance New Release Roundup

12/06/22: Bookfan – Spotlight

12/06/22: @LiteraryRedhead – Spotlight

12/06/22: Amanda’s Book Corner – Review

12/06/22: @heathermollauthor - Spotlight

12/08/22: The Bashful Bookworm – Review

12/08/22: Romance by the Book - Review

12/08/22: @whimsyreadswithshelby – Review

12/09/22: Good Book Fairy - Spotlight

12/09/22: The Good, The Bad, and the Unread – Review

12/14/22: A Bookish Way of Life – Review

12/19/22: Rajiv’s Reviews – Review

12/20/22: Hammock and Read – Spotlight

12/23/22: Chick Lit Plus – Review

DATE TK: @chasingmrdarcy – Review

DATE TK: Thoughts on This N That – Spotlight

DATE TK: What Emily’s Reading – Review

Thank you to all of the authors who took the time to read and endorse the book! THIS!!!

"Visit Bistro Exotique for an absolutely delicious love story. Verant sprinkles the exact right amount of humor, heart and spice on every page, and you won’t want to put it down.”—Annabel Monaghan, author of Nora Goes Off Script
 
"Samantha Verant has crafted a novel brimming with joie de vivre! Delicious food, a gorgeous city, a plucky heroine and a delightful inside peek at French culture and a touch of magic all blend together in this savory tale."—Rachel Linden, bestselling author of The Magic of Lemon Drop Pie

"The Spice Master of Bistro Exotique is a romantic and culinary delight, from its delicious start to its tantalizing finish! In Samantha Vérant’s signature style, mouthwatering recipes are woven into a steamy rom-com, resulting in a story that will leave you sated and smiling and deeply satisfied. With a gorgeous Parisian setting, mouthwatering recipes, and two hilarious and worthy protagonists, Vérant knocks it out of the park with this laugh-out-loud funny romantic comedy.”—Lori Nelson Spielman, bestselling author of The Star-Crossed Sisters of Tuscany

"A luscious feast of a novel, The Spice Master at Bistro Exotique offers hearty helpings of wit and romance with a dash of magic, complete with unforgettable characters.”—Yaffa S. Santos, author of A Touch of Moonlight

"Samantha Verant's The Spice Master at Bistro Exotique is utterly tantalizing. Verant skillfully weaves a whimsical love story with a mouthwatering and magical culinary journey through Paris. A seriously scrumptious read."—Sarah Echavarre Smith, author of The Boy with the Bookstore

"Samantha Verant transported me to Paris in this charming story of food, love, and magic. Endearing characters, a dash of whimsy, a sprinkle of intrigue and a generous serving of romance made for pure rom-com entertainment!"—Samantha Young, New York Times and USA Today bestselling author of A Cosmic Kind of Love

"The Spice Master at Bistro Exotique is a Parisian delight! Samantha Verant has created an enchanting novel with a sprinkle of magic that will leave readers incredibly satisfied. We highly recommend you treat yourself to this delicious story!"—Liz Fenton & Lisa Steinke, authors of How To Save A Life

"A fairy tale, rich with the power of food, scents, and a summer in Paris."—Library Journal

“Kate makes for an endearingly plucky heroine, and colorful side characters abound.”—Publishers Weekly

“Vérant (Sophie Valroux's Paris Stars, 2021) brings her signature style to Kate's story, infusing it with sensuality, romance, and a genuine love of the culinary arts. No mere background player, the City of Lights itself is present in every fish market, chic café, and floury boulangerie that Kate sets foot in on her culinary adventures. Fans of Mary Simses and Kerry Ann King will adore the interplay between food and romance, snobbery and appreciation, and critique and acclaim.”—Booklist

“Samantha Vérant's Parisian workplace romance The Spice Master at Bistro Exotique is sugar, spice, and everything nice.”—PopSugar

“Exotic sexy dishes and fiery passion encompasses Ms. Verant’s new foodgasmic novel… Full of intrigue and romance, The Spice Master at Bistro Exotique offers decadent food, a family atmosphere, inspiring messages and most importantly, love... A steamy heaven of orgasmic food and love proportions!”—Romance Junkies 

Thank you to all of the readers who read an advance copy and reviewed! 

Thank you to everybody who has purchased the book! 

Thank you for connecting with me!

I'm wishing everybody a happy and joyous holiday season. That I am. Sam. I am.

 

p.s. Juju says happy holidays, too. Also, he doesn't like the antlers. Gah. Always complaining... :)

 

 

 

Well, here it is! The cover!!! Check out this beauty! Dreamy. Vibrant. 

Sophie Valroux's Paris Stars will be coming to bookstores in October!

 

About the book:

In this delectable novel, a chef on the rise fuels her passion for cooking while enduring the hardest challenges she’s ever faced after a debilitating injury.

Everybody wants a piece of grand chef Sophie Valroux. With her once-destroyed reputation fully recovered and then some, Sophie is making her mark in the culinary world. She’s running the restaurants of Château de Champvert, the beautiful estate that she inherited from her grandmother. She and her fiancé, Rémi, are closer than ever, and she’s even bonding with his daughter Lola. Everything should be perfect.

Yet, Sophie still feels something in her heart is missing.

When she’s invited to cook at an exclusive event her culinary idol is attending, she thinks this could be the thing to catapult her to greater heights, maybe even bring her one step closer to her one and only dream of achieving the stars—Michelin stars.

But fate has other plans for Sophie. After she accepts to cook for the Parisian elite, her world crumbles. She suffers a fall and loses her senses of smell and taste. Certain that her career will vanish if people find out, she keeps this secret to herself, not even telling Rémi. She fakes it all: the menus for every meal, the taste of fresh figs, the juicy cherries in the orchard. All she has to do is get through life—and the event—tasteless without missing a single step. Fake it ‘til you make it…right?

––

We've got quite the long wait before the book hits the shelves. For now, add it to your Goodreads TBR list!

Many Bisous,

Sam

 

Grab your copy today–cheaper than a latte– at:

Amazon

Apple iBooks

Barnes & Noble 

Google Play Books

Kobo

 

Bisous!

 

With the Holiday Season coming up, I thought I'd share a recipe that's the perfect side dish for any meal! This is a recipe that I've included in book 2, SOPHIE VALROUX'S PARIS STARS, and it's delicious– a bit more refined than mashed potatoes! I created a cooking demo for Berkley, my publisher, and here it is:

Here's the recipe:

Serves 6 Prep Time: 20 minutes Cook Time: 20-25 minutes 

Equipment: mandoline, silicone muffin pan for six (molds 2.75 width, 1.5 height), pastry brush 

 

Ingredients:

10-12 medium sized red potatoes, peeled and halved in the middle 

125 grams (1 stick) salted butter, melted (divided) 

1 tablespoon herbes de Provence 

3/4 cup grated Gruyère (or similar cheese) 

1 tablespoon crushed garlic (optional) 

½ tablespoon salt Fresh ground pepper 

1 teaspoon ground nutmeg 

¼ cup crème fraîche or heavy cream 

6 cups Arugula (or other green)

12 cherry tomatoes, halved 

 

Lemon/Garlic/Mustard Vinaigrette:

The juice of one lemon 

1 tablespoon Dijon Mustard 

1 large shallot, peeled and finely diced 

1 clove garlic, peeled and finely minced ½ cup extra virgin olive oil (or more, if needed) 

1-2 pinches Fleur de Sel or Kosher Salt 

6-8 chives for garnish, cut into 2 inches 

 

Technique:

Pre-heat oven to 350° F. While it’s heating, slice your peeled and halved potatoes with the smallest setting on your mandoline. We want these slices thin! Place the sliced potatoes in the muffin molds as you slice as you made need more or less potatoes depending on their size. Transfer to a bowl. Add in ½ of the melted butter, the herbes de Provence, the cheese, nutmeg, the garlic (if using), the salt, and fresh ground pepper to taste, followed by the crème fraîche. Mix well. Using a pastry brush, butter the muffin molds. Divide the potatoes into your muffin pan, lightly pushing them down. Bake for 25-30 minutes. 

 

While the potatoes are baking, prepare the dressing. Mix all ingredients and whisk until creamy. If it isn’t, add in olive oil until you’ve reached the desired consistency. Season with salt and pepper to taste.

 

Once the potatoes are golden, take them out of the oven and let them cool for five minutes. Using a large soup spoon, take them out of the mold, placing them on the bed of arugula and cherry tomatoes. Brush a bit of the remaining melted butter onto the potato. Drizzle the salad with the dressing. Garnish with chives. 

 

Chef’s note: As most of us don’t have two ovens, I suggest preparing the potatoes one day in advance, leaving them in the muffin pan and refrigerating. After the lamb (or whatever meal you’re preparing) has finished cooking, lower the heat to around 200°F and re-heat the potatoes for about 10-15 minutes. Also, these potatoes are great for any holiday meal!

 

Bon App and Bisous! 

Also, please remember to stay safe this holiday season...while keeping sane!

 Feel free to share this post! Sharing is caring!

xox,

Sam

 

It's Launch Week For THE SECRET FRENCH RECIPES OF SOPHIE VALROUX!


Join me on Tuesday, September 8th for the virtual launch of my debut women's fiction, THE SECRET FRENCH RECIPES OF SOPHIE VALROUX! The event will be held on FACEBOOK...and you can get to it by clicking HERE. I'll be giving away a few copies of the book, reading a chapter, and cooking for you. Most of the events are pre-recorded, so stop by any time!

Then, on Saturday, September 12th (11 am EST), I'm hosting a panel where seven fabulous writers will be talking about the magic of food in fiction! You can find this event HERE.
Finally, thank you for those of you who have pre-ordered THE SECRET FRENCH RECIPES OF SOPHIE VALROUX. It really means a lot! If you haven't and you're interested in doing so that link can be found HERE.

Finally, my publisher is giving away 20 copies of le book on GoodReads. This information can be found HERE.
 MERCI BEAUCOUP! MERCI MILLE FOIS!

Best Wishes and Bisous,

Samantha

p.s. Feel free to share this post with anybody you think would enjoy the book or might have an interest in attending the events. Advance reviews of THE SECRET FRENCH RECIPES OF SOPHIE VALROUX can be found by clicking HERE.

 

 The other day, I received my copies of THE SECRET FRENCH RECIPES OF SOPHIE VALROUX!!! And they are absolutely gorgeous! Thanks to Covid19, I didn't receive advance copies, so this was the first time I held my baby in my hands. So exciting! (I posted the required box opening video on Instagram).  On September 8th, I'm having a virtual launch party on Facebook, where I'll be reading from le book, sharing a few recipes, and giving away a few books. Pop in whenever you can! Because of the time difference, I'm posting pre-recorded videos starting at 8am EST and I'll go "live" a few times throughout the day. The link to the event can be found here: BOOK LAUNCH.  
(Feel free to share this event with your friends and family (or the world) via the social links at the end of this post! It's greatly appreciated!)
One thing I'm really excited about is the audiobook, narrated by Imani Jade Powers. This is my first audiobook and Imani really brings the book to life. You can preview the first five minutes HERE.
You can also read a first-look excerpt from the book on Frolic!
Finally, if you'd like to pre-order le book, links to retailers can be found HERE. (Thank you to those who have already done so! It means the world to me).
Yes, lots going on! It's a thrilling time. I can't wait to share Sophie's story with the world!
Many Bisous,
xox
Sam
  

Cr��me Br��l��e with Two Seasonal Topping Options
Serves 8Prep Time: 20 minutes Cook Time: 55 minutes Rest Time: 4 hours
Equipment: saucepan, mixing bowl, electric whisk or beater, 8 ramekins, deep-sided baking or roasting pan, ladle, kitchen torch
Ingredients: 2 cups milk3 cups heavy cream or cr��me fra��che liquide8 egg yolks�� cup white sugar1 teaspoon vanilla extract or the seeds from a vanilla bean pod�� to 1 cup brown sugarSeasonal fruit and herbs 
Technique:
Preheat oven to 215��F. In a saucepan, combine the milk with the cream and bring to a boil. Lower heat to keep warm. Combine the egg yolks, white sugar, and vanilla in a mixing bowl. Using a whisk or beater, blend until smooth. Temper the egg batter, mixing in the warm milk and cream mixture one tablespoon at a time. This ensures your egg mixture won't cook. Then slowly add the mixture to the milk and cream; mix well.
Set the ramekins in a baking pan. Add just enough water so the ramekins are almost halfway submerged���a bain-marie. Using a ladle, fill the ramekins with the mixture. Gently place the baking pan in the oven, careful not to slosh water into the ramekins. Bake for 55 minutes. Take the pan out of the oven, again being careful not to get water in the ramekins. Let the ramekins cool, then refrigerate for a minimum of four hours.
Before serving, sprinkle each ramekin with brown sugar, covering the mixture- around 1/2 tablespoon. Caramelize the sugar topping using a kitchen torch.
Toppings:
In the spring or summer, top your cr��me brul��e with fresh sliced strawberries marinated in cognac. Garnish with a sprig of fresh rosemary or basil.
In the fall or winter, top your cr��me brul��e with spicy red wine���poached pear slices and garnish with a star anise.

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Crème Brûlée with Two Seasonal Topping Options
Serves 8Prep Time: 20 minutes Cook Time: 55 minutes Rest Time: 4 hours
Equipment: saucepan, mixing bowl, electric whisk or beater, 8 ramekins, deep-sided baking or roasting pan, ladle, kitchen torch
Ingredients: 2 cups milk3 cups heavy cream or crème fraîche liquide8 egg yolks½ cup white sugar1 teaspoon vanilla extract or the seeds from a vanilla bean pod½ to 1 cup brown sugarSeasonal fruit and herbs 
Technique:
Preheat oven to 215°F. In a saucepan, combine the milk with the cream and bring to a boil. Lower heat to keep warm. Combine the egg yolks, white sugar, and vanilla in a mixing bowl. Using a whisk or beater, blend until smooth. Temper the egg batter, mixing in the warm milk and cream mixture one tablespoon at a time. This ensures your egg mixture won't cook. Then slowly add the mixture to the milk and cream; mix well.
Set the ramekins in a baking pan. Add just enough water so the ramekins are almost halfway submerged—a bain-marie. Using a ladle, fill the ramekins with the mixture. Gently place the baking pan in the oven, careful not to slosh water into the ramekins. Bake for 55 minutes. Take the pan out of the oven, again being careful not to get water in the ramekins. Let the ramekins cool, then refrigerate for a minimum of four hours.
Before serving, sprinkle each ramekin with brown sugar, covering the mixture- around 1/2 tablespoon. Caramelize the sugar topping using a kitchen torch.
Toppings:
In the spring or summer, top your crème brulée with fresh sliced strawberries marinated in cognac. Garnish with a sprig of fresh rosemary or basil.
In the fall or winter, top your crème brulée with spicy red wine–poached pear slices and garnish with a star anise.

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