Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts

Friday, July 12, 2019

The Book Tour Stops Here: A Review of "Never Look Back" by Alison Gaylin, Served with Cinnamon Raisin Toast with Cream Cheese & Strawberry (Chia Seed) Jam

Happy Aloha Friday! I am excited to be today's stop on the TLC book Tour for a new mystery/thriller, Never Look Back by Alison Gaylin. I am pairing my review with Cinnamon Raisin Toast with Cream Cheese and Strawberry Jam, a dish inspired by the book. The jam is a simple homemade chia seed jam and there's a recipe included. So pull up a chair and a napkin and join me.


 Publisher's Blurb:

From the Edgar Award-winning author of If I Die Tonight
Reminiscent of the bestsellers of Laura Lippman and Harlan Coben—with a Serial-esque podcast twist—an absorbing, addictive tale of psychological suspense from the author of the highly acclaimed and Edgar Award-nominated What Remains of Me and the USA Today bestselling and Shamus Award-winning Brenna Spector series.
 
For thirteen days in 1976, teenage murderers April Cooper and Gabriel LeRoy terrorized Southern California’s Inland Empire, killing a dozen victims before perishing themselves in a fire… or did they? More than 40 years later, twentysomething podcast producer Quentin 
Garrison blames his troubled upbringing on the murders. And after a shocking message from a source, he has reason to believe April Cooper may still be alive. Meanwhile, New York City film columnist Robin Diamond is coping with rising doubts about her husband and terrifying threats from internet trolls. But that’s nothing compared to the outrageous phone call she gets from Quentin… and a brutal home invasion that makes her question everything she ever believed in. Is Robin’s beloved mother a mass murderer? 

Is there anyone she can trust?
 
Told through the eyes of those destroyed by the Inland Empire Killings—including Robin, Quentin, and a fifteen-year-old April Cooper—Never Look Back asks the question:

How well do we really know our parents, our partners—and ourselves?

Paperback: 368 pages
Publisher: William Morrow Paperbacks (July 2, 2019)


My Review:

I love a good mystery/thriller, one that keeps me guessing and has lots of twists, turns, and misdirections that make me not want to put it down and Never Look Back delivers. Podcasts and especially true crime podcasts are popular now and the book plays well on that theme, exploring an old crime from the seventies that is resurfacing even though the perpetrators died in a fire at a desert commune. The crime is even more salacious because teenage lovers Gabriel LeRoy and April Cooper murdered twelve people, staring with her stepfather and including a police officer and a young child. Podcaster Quentin Garrison’s late mother was the older-sister of the little girl who was killed, and he blames her subsequent troubled and drug-filled life and his terrible childhood on the murder that tore his mother’s family apart and looks to his upcoming podcast aptly titled Closure, to bring some relief his anger and pain. When a seemingly credible source comes forward and states that April Cooper is still alive, Quentin begins searching for answers, disrupting the life of a film reviewer.

This is my first book by Alison Gaylin, and I am impressed with her writing. She developed interesting and multifaceted characters and skillfully moved back and forth in time, sharing their points of view, including using the pages of April’s journal written as letters to the daughter she hoped to someday have. The mystery slowly unfolds, and the tension rises with each page. Although I had parts of the mystery figured out, there were several surprises that I didn’t see coming. Although I couldn’t binge-read and finish the book in one or two reading sessions due to my schedule, I wanted to keep reading and was disappointed when I had to stop and adult. If you like podcasts, true crime and crime fiction, psychological suspense and thrillers, get Never Look Back on your #TBR list. I’m going to be seeking out Gaylin’s other books.


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Author Notes: Alison Gaylin is the award-winning author of Hide Your Eyes and its sequel, You Kill Me; the standalones Trashed and Heartless; and the Brenna Spector series: And She Was, Into the Dark, and Stay with Me. A graduate of Northwestern University and of Columbia University’s Graduate School of Journalism, she lives with her husband and daughter in Woodstock, New York.

Find out more about Alison at her website, and connect with her on Facebook, Twitter, and Instagram.

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Food Inspiration: 
There were some food mentions in the book, both from present day and the seventies time frames. mentions included lasagna, iced tea, IPA beer, wine, pizza, frozen yogurt, Chick-fil-A, Starbucks and McDonald's, French press coffee, pies, grilled cheese with tomato soup and "an ice cube dropped in so you don't get hurt," chocolate ice cream, a gruyere and spinach omelet for one, a peanut butter and jelly sandwich, lemonade, lemon meringue pie and a strawberry milkshake, blueberry pancakes, turkey bacon and coffee, steak and eggs, apple pie, glazed donuts, grilled tarragon chicken, mashed sweet potato, fresh asparagus, scrambled eggs and toast, salmon tarragon, pizza, Chinese food and bacon and eggs.

 

For my book inspired dish I had to go with the very simple cinnamon raisin toast, cream cheese  and strawberry jam as it appeared several times in the book as the comfort food for at least one of the characters and as a bit of a clue, or missing piece of the puzzle. I bought my favorite soft cinnamon-raisin loaf from my local grocery store and whipped cream cheese but decided to make up a batch of chia seed strawberry jam with some on-sale strawberries and manuka honey for a touch of sweetness. 

Most of my jams posted on this blog are made from chia seeds because I like the ease and the fact that the chia seeds do the gelling, so you don't have to add a lot of sugar like you do with pectin.


Strawberry Chia Seed Jam
By Deb, Kahakai Kitchen
(Makes 2 Pints) 

3-4 cups fresh strawberries, cored and sliced
1 cinnamon stick, optional
1 1/2 Tbsp fresh lemon juice

4 Tbsp honey or maple syrup (I used Manuka honey)
1 tsp vanilla extract
1/3 cup chia seeds (I used white chia seeds)

Place the strawberries and cinnamon stick (if using) in a medium saucepan and cook over medium heat, stirring occasionally, until the strawberries break down and get syrupy—about 10 minutes.  Mash the softened fruit using the back of a wooden spoon or a potato masher. Leave larger chunks if you like chunky jam. 

Remove from the heat. Stir in lemon juice, honey and vanilla. Taste and add more honey and/or lemon juice if needed. Add the chia seeds and stir well to combine. Let the jam stand about 15  minutes, until cooled and thickened. If you want the jam thicker, stir in more chia seeds 1 teaspoon at a time.

Transfer jam to a jar or other storage container. Once the jam has cooled to room temperature, place in the fridge for a few hours or overnight. The jam will thicken further and become more set once completely chilled. The jam can be stored for 2 to 3 weeks in the fridge or also be frozen for up to 6 months; just thaw in the fridge before using. Enjoy!


Notes/Results:This is definitely a comfort food snack (or dinner if you are me) ;-) The crispy-soft toast with a little butter and a layer of the whipped cream cheese, then slathering it with the jam is very tasty and goes down well with a cup of tea. I'd happily make this combination again.


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

 
Note: A review copy of "Never Look Back" was provided to me by the author and the publisher, Harper Collins via TLC Book Tours. I was not compensated for my review and as always, my thoughts and opinions are my own. 

You can see the other stops for this TLC Book Tour and what other bloggers thought of the book here.
 

Sunday, June 30, 2019

Red Curry Coconut Shrimp Soup with Jasmine Rice & Vegetables: Thai-Inspired Summer Soup for Souper (Soup, Salad & Sammie) Sundays

I love Thai flavors and Thai soups as I find the combination of coconut milk and lime juice cooling, even in humid weather. I was craving a red curry shrimp soup so I tossed it together with fridge, freezer and pantry ingredients. 


Because I was lazy and only wanted to use and clean one pot, I cooked my rice in the soup. Easy-peasy.


Red Curry Coconut Shrimp Soup with Jasmine Rice & Vegetables 
By Deb, Kahakai Kitchen
(Makes 6 Servings)

1 Tbsp coconut oil
3 cloves garlic, minced
1 1/2 Tbsp red curry paste, or to taste
3 stalks lemongrass, peeled and bruised
4-5 kaffir lime leaves, edges torn
1 medium red bell pepper, sliced thinly
1 medium carrot, sliced thinly
1 can baby corn, drained
4 cups low-sodium vegetable broth 
2 cans coconut milk
1 cup jasmine rice
1 Tbsp fish sauce
1 1/2 cups small mushrooms (I used Brown Beech mushrooms
1 cup sugar snap peas, sliced horizontally
1 lb uncooked jumbo (16-20) shrimp, peeled and deveined 
juice of 1 lime, plus more to taste
fresh Thai basil and lime wedges to serve
Sriracha sauce to serve 

Heat the oil in a large heavy bottomed pot over medium heat and add the garlic and red curry paste. Cook about 1 minute then add the lemongrass, kaffir lime leaves red bell pepper and cook for a few minutes until aromatic and veggies are softened. 

Add the baby corn and broth and bring to a boil. Reduce heat and simmer for about 10 minutes. Stir in the coconut milk and return to a simmer, adding in the jasmine rice. Cook about 8 minutes. Add fish sauce, mushrooms, snap peas and shrimp and cook another 5-6 minutes until rice and shrimp are cooked through. Add lime juice and adjust seasonings to taste.

Ladle into bowls and garnish with Thai basil leaves. Serve with extra lime wedges and Sriracha or other hot sauce if desired. Enjoy!


Notes/Results: Simple and full of flavor and texture, I could eat this soup every week. I like my soup with just a little spice but feel free to add Thai chilies or hot sauce to the soup for more fire. If you aren't a shrimp person you can sub in chicken or tofu cubes. Hearty without being heavy, this soup works as a lunch or dinner option. 


 
 
Have a soup, salad or sandwich you would like to share? Consider joining me for Souper Sundays:

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!

Friday, June 28, 2019

The Book Tour Stops Here; A Review of "The Islanders" by Meg Mitchell Moore, Served with "Essence-of-Summer" Peach, Strawberry & Blueberry Crisps

Happy Aloha Friday! It has been a long, crazy and rainy week and I can't tell you how happy I am that the weekend has finally arrived. I'm kicking it off with a summer-perfect new book, The Islanders by Meg Mitchell Moore as I'm today's stop on the TLC Book Tour. I've paired it with a recipe for tasty "Essence-of-Summer" Strawberry, Peach and Blueberry Crisps inspired by the book.


Plublisher's Blurb:

J. Courtney Sullivan’s Maine meets the works of Elin Hilderbrand in this delicious summer read involving three strangers, one island, and a season packed with unexpected romance, well-meaning lies, and damaging secrets.

Anthony Puckett was a rising literary star. The son of an uber-famous thriller writer, Anthony’s debut novel spent two years on the bestseller list and won the adoration of critics. But something went very wrong with his second work. Now Anthony’s borrowing an old college’s friend’s crumbling beach house on Block Island in the hopes that solitude will help him get back to the person he used to be.

Joy Sousa owns and runs Block Island’s beloved whoopie pie café. She came to this quiet space eleven years ago, newly divorced and with a young daughter, and built a life for them here. To her customers and friends, Joy is a model of independence, hard-working and happy. And mostly she is. But this summer she’s thrown off balance. A food truck from a famous New York City brand is roving around the island, selling goodies—and threatening her business.

Lu Trusdale is spending the summer on her in-laws’ dime, living on Block Island with her two young sons while her surgeon husband commutes to the mainland hospital. When Lu’s second son was born, she and her husband made a deal: he’d work and she’d quit her corporate law job to stay home with the boys. But a few years ago, Lu quietly began working on a private project that has becoming increasingly demanding on her time. Torn between her work and home, she’s beginning to question that deal she made.

Over the twelve short weeks of summer, these three strangers will meet and grow close, will share secrets and bury lies. And as the promise of June turns into the chilly nights of August, the truth will come out, forcing each of them to decide what they value most, and what they are willing to give up to keep it.

Hardcover: 432 pages
Publisher: William Morrow (June 11, 2019)

My Review:

The Islanders spoke my love language with its focus on food (a bakery owner and a blogger), writers, and a picturesque island community--it's set on the real Block Island in Rhode Island, so I went in pretty convinced that it would be a win for me and it was. Three characters have stories that the author weaves together well, building my interest in all of them and making me root for Anthony, Joy and Lu. Joy is a single mother who lives year-round on Block Island, selling her delicious whoopie pies out of her bakery/cafe and parenting a teenager. Lu, a stay-at-home-mom and her two young sons are staying on the island while her surgeon husband commutes there when his schedule allows. Lu has been keeping some pretty big secrets from her husband and the rest of the world and needs to decide what she wants to do with her popular food blog. Anthony is a talented writer and the son of a famous thriller author. While his first book won him praise from critics and fans alike, a plagiarizing accusation on his second book and his imploding marriage have him going incognito on the island. I liked each of these characters and was never disappointed when the perspectives changed with the chapter unlike other books where I gravitate to one character or story. It felt like much less than 432 pages and I was sorry to see the book end. The setting and its sights, smells, sounds, the food (of course) and the people are all vividly described and had me easily picturing it in my mind. Living on a more tropical island in the Pacific, I find myself drawn to reading about the Atlantic coastal shoreline and the little communities along it and on nearby islands. I'd love to spend time on Block Island--especially if the real-life restaurants are as good as the fictional ones the author created. ;-) 

The Islanders is my first book from Meg Mitchell Moore and I am sure it won't be my last. if you like women's fiction, coastal and small town/community settings, intertwining stories, and novels that include a foodie focus, it will make a great addition to your summer book stack and is perfect for reading at the beach or pool. 

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Meg Mitchell Moore works as a non-fiction writer in Newburyport, Massachusetts, where she lives with her husband and three young daughters.

Find out more about Meg at her website, and connect with her on Facebook and Instagram.




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With the owner of a whoopie pie shop/bakery (Joy Bombs) and a secret food blogger, The Islanders was full of delicious-sounding food. Mentions included whoopie pies flavors of raspberry cream, pumpkin spice, gingerbread, apple cinnamon and double-chocolate fudge, coffee, screwdrivers, summer chili with lots of vegetables and yellow squash, tacos, salads, lemon ricotta pancakes, broken artichoke salad to go on the side of pasta puttanesca, chicken nuggets, giant blueberry muffins dusted with cinnamon sugar, a farro salad with mozzarella and tomatoes, fresh strawberry and peppermint stick ice cream, a salad with bacon and a poached egg over arugula with homemade Parmesan croutons, spaghetti with clam sauce, a french food truck with salad Nicoise, croque monsieur and madame, pommes frites and macarons, banana chocolate bread pudding with mint creme anglaise, pickles of all sorts of veggies and peaches, grilled cheese, bagels, caramel popcorn, digging for clams, summer vegetable lasagna, roasted broccoli--charred and sprinkled with sea salt, a simple caprese salad with grilled tuna, calamari, tomato and burrata salad, ginger-rubbed swordfish, Thai mango salad with peanut dressing and grilled or stir-fried tofu, shrimp or salmon, macaroni and cheese, grilled scallops, black bean tostadas, skillet cornbread with jalapeno peppers, honey and cheese, spaghetti carbonara with duck confit, grilled tenderloin, cheese souffle, friend chicken, meatloaf, chicken and lobster potpies, banana pancakes spread with homemade almond butter, milk, rosé wine, sangria and Dark 'n' Stormies, fried clams, chocolate Heath bar ice cream, Moscow Mules, salt-and-pepper calamari, a grilled fish sandwich with fries, summer shrimp salad, and strawberry and arugula salad with jalapeno, radishes and feta or goat cheese. 


Although there is a whoopie pie recipe in the back of the book, I am not a baker and even if I was, it's been too hot and too busy to bake so I decided to pick something else as my book-inspired dish. There were actually quite a lot of dishes that I considered making, especially some of the salad combinations. In the end I was drawn to Lu developing an "essence-of-summer" cobbler for her blog. The one challenge is that I much prefer the oat and brown sugar goodness of a crisp or crumble topping than a cobbler crust, so I deviated from the book and made mine an Essence-of-Summer Crisp. In the book, it just has Lu looking at a package of strawberries but I decided that combining multiple fruits says "summer" to me and used strawberries, frozen peaches and blueberries and added sliced almonds to the crust.


"Essence of Summer' Strawberry, Peach & Blueberry Crisps
By Deb, Kahakai Kitchen
(Serves 4  with Ice Cream)

fruit: 
about 1 lb fresh strawberries, cored and sliced
1 1/2 cups frozen peaches, thawed and chopped into thirds
1 pint fresh blueberries
1/3 cup brown sugar,or more depending on sweetness of your berries
1 Tbsp fresh lemon juice
2 tsp ground cinnamon, or to taste
1 1/2 Tbsp cornstarch

topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 heaping cup old-fashioned rolled oats
1 Tbsp ground cinnamon, or to taste
1/3 cup sliced almonds
 4 Tbsp salted butter, cold, cut into tiny cubes

Preheat oven to 350 degrees F. Line a pan with parchment or foil and set aside.

Place the fruit in a medium bowl. In a small bowl whisk the cornstarch into the lemon juice with about 1/4 cup of water until completely blended, pour over fruit and toss until well mixed. Place fruit into an even layer into four (lightly buttered) small oven-safe ramekins and set aside.  

For the topping, mix the flour, brown sugar, oats, cinnamon, and sliced almonds into a mixing bowl. Add the pieces of butter to the mixture and use your fingers to work them into the dry mixture until it is the texture of course meal. 

Spoon topping evening over the fruit, packing down lightly. Place in the oven and bake at 350 degrees F. for about 25-30 minutes, or until the filling is bubbling up through the topping and the topping is golden-brown. If topping seem to be getting too dark/done, cover with foil and continue baking. 

Let the crisps sit for about 15 to 20 minutes and serve warm with ice cream or half-and-half. Enjoy!


Notes/Results: I was very happy with these little crisps, especially with a scoop of Tillamook Marionberry Ice cream on top. The flat ramekins bubbled over a bit, but I was prepared with a well-lined pan underneaths o no real messes were made. Crisps are such big bang for low effort desserts, I will happily make this one again.


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "The Islanders" was provided to me by the author and the publisher, Harper Collins, via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.