Julia Child's (Hot or Cold) Cream of Cucumber Soup Revisited for Cook the Books April/May Pick: Mastering the Art of French Murder

I totally missed the boat for our April/May Cook the Books pick of Mastering the Art of French Murder (An American in Paris Mystery #1) by Colleen Cambridge (April 2023) and I was the host. I have a litany of excuses involving May being full of travel, illness, increased work responsibilities and more travel, but nonetheless, you can see I am posting my review and dish today and we are 4 days into June. I will be rounding up the entries at the Cook the Books site soon --before I leave town again on Thursday and I thank our group for their patience. 

From the Publisher:

As Postwar Paris rediscovers its joie de vivre, Tabitha Knight, who recently arrived from Detroit for an extended stay with her French grandfather, is on her own journey of discovery. Paris isn’t just the City of Light; it’s the city of history, romance, stunning architecture . . . and food. Thanks to her neighbor and friend Julia Child, another ex-pat who’s fallen head over heels for Paris, Tabitha is learning how to cook for her Grandpère and Oncle Rafe.

Between tutoring Americans in French, visiting the market, and eagerly sampling the results of Julia’s studies at Le Cordon Bleu cooking school, Tabitha’s sojourn is proving thoroughly delightful. That is, until the cold December day they return to Julia’s building and learn that a body has been found in the cellar. Tabitha recognizes the victim as a woman she’d met only the night before, at a party given by Julia’s sister, Dort. The murder weapon found nearby is recognizable too—a knife from Julia’s kitchen.

Tabitha is eager to help the investigation but is shocked when Inspector Merveille reveals that a note, in Tabitha’s handwriting, was found in the dead woman’s pocket. Is this murder a case of international intrigue, or something far more personal? From the shadows of the Tour Eiffel at midnight to the tiny third-floor Child kitchen to the grungy streets of Montmartre, Tabitha navigates through the city hoping to find the real killer before she or one of her friends ends up in prison . . . or worse. 

My Review: 

I picked this book because I love cozy mysteries as a palate cleanser for other and heavier books and I love a good foodie cozy. I also love Julia Child and had a Once Upon a Book Club book box for it but I ended up reading it on my Kindle and I haven't opened the box and its corresponding gifts yet. I will try and do that and add to this post when I return from my trip after next week (a couple of days of PTO with a work conference added in in Oregon).

Overall, I thought this was fun--love a Paris after WWII setting and Julia was a fun character--who wouldn't want her as a friend? The food aspect was good and I thought the mystery worked. The main character Tabitha drove me a bit crazy when she called herself and "imp" or "sprite" when she was just making dumb decisions but I will still read the next book in the series that came out in April. (A Murder Most FrenchA Murder Most French) 

Food Inspiration: There was so much food inspiration in this book from Julia's struggle with mayonnaise to roasted chicken, salmon, stews, potatoes.... I didn't even get all of it written down. 

In the end, I went to Maine, got really sick, came back and had massive work commitments before leaving again and didn't get around to cooking a dish. Instead, I'm going to go back a few years and revisit a tasty cucumber soup from Julia Child. (First posted here). You can eat it hot or cold, making it perfect as we head into summer. 

Cream of Cucumber Soup

Slightly Adapted from Mastering the Art of French Cooking, Vol. 2 by Julia Child via TheDailyMeal.com
(About 6 Servings)

1 1/2 lb cucumbers, about 3 large
1/2 cup minced shallots
3 Tbsp butter
6 cups light stock (I used vegan non-chicken stock), plus extra for thinning if needed
1 1/2 tsp wine vinegar (I used tarragon Vinegar)
3/4 tsp dried tarragon
(I added 1/2 tsp dill)
4 Tbsp farina (cream of wheat) breakfast cereal (I used cream of rice cereal)
salt and white pepper to taste
1 cup minced fresh herbs like dill, tarragon or parsley

Peel cucumbers. Cut 18-24 paper-thin slices and reserve in a bowl for later. Cut the rest of the cucumber into 1/2-inch chunks; you should have about 4 1/2 cups

Cook the shallots slowly in the butter for several minutes until tender but not browned. Add the cucumber chunks, broth, vinegar, and herbs. Bring to a boil, then stir in the farina. Simmer, partially covered, for 20-25 minutes. Puree in a blender and then return the soup to the pan. Thin out with more broth if needed, and season with salt and white pepper to taste.

Just before serving, beat in 1/2 cup of the sour cream. Ladle soup into bowls and place a dollop of the leftover sour cream on top of each. Float slices of cucumber on top of the sour cream and decorate with a sprinkling of herbs. 

Cooking Notes: If you are planning on eating the soup cold, let it cool down to about room temp, then stir in the sour cream and chill in fridge at least 4 hours before serving.

This soup relies mostly on farina (cream of wheat) for thickening but the cream of wheat I found in my local grocery stores was over $7.00 for a large box that I doubted I'd use up. Instead I grabbed a small box of Cream of Rice soup that was under $4.00. Cream of rice is a good gluten-free option that works just as well. I made a couple of other small changes to the recipe, noted in red on the recipe. 

Notes/Results From When I Made It: I know cold soup, cucumbers and cold soup with cucumbers are not everyone's favorite cup of soup ;-) but this one is really delicious--crisp, refreshing, the flavor of the herbs (tarragon and the dill I added) come through nicely. it's creamy and rich but the sour cream and vinegar give it a bright pop of acidity. On The daily Meal where I found the recipe, they said it was equally good cold and hot and when I tried the warm soup, it was good. There is just something about cucumbers and cold that go together though so that's the way I'll enjoy it. It's going to work with me with egg salad sandwiches this week and I'd happily make it again.

If you like food and books, and foodie books, join us in June/July when we will be reading Family Tree, by Susan Wiggs, histed by Claudia of Honey From Rock.

Happy Reading, Cooking & Eating!

 

Lucy Knisley's "Mom's Pesto" Cream Tortellini for Cook The Books Feb/March Pick, Relish: My Life in the Kitchen

It's Cook the Books time again. For February/March, we read Relish: My Life in the Kitchen by Lucy Knisley hosted by Simona of briciole.

Publisher's Blurb:

Lucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe―many of them treasured family dishes, and a few of them Lucy's original inventions. 

A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a graphic novel for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product.

(April 2013)

This was a reread for me but it had been about seven years, so it was nice to catch up with this fun foodie graphic novel. I love Knisley's illustrations--they really capture the essence of the food and the colors are so appealing. I think her memories growing up are easily relatable whether cooking and eating with family, friends, or while during travel. It's not to be read on an empty stomach! Although I read graphic novels on occasion and enjoy this format, I find Relish especially accessible if you are new to the genre or it isn't a favorite. 

This book is a about foodie inspiration from cookies to mushrooms, Sangria to sushi rolls, there's a little something in the book for all appetites. 

I have been craving pesto so I decided to make her "Mom's Pesto" recipe in the book. Knisley gives a host of ideas for using the pesto but I decided to make it into a slightly creamy sauce for cheese tortellini and add grape tomatoes, fresh basil leaves, grated parmesan, and my new favorite thing, Boursin Garlic & Fine Herbs Cheese Bites (little round pieces of Boursin cheese). 

I used the recipe sketch in the book as a guide even though pesto is pretty common and easy to make. I don't usually use both Romano and parmesan cheese in my pesto and I often switch out pine nuts for other nuts. To me, getting the balance of salt and olive oil right and using the freshest basil possible is what makes for good pesto. 

To Make the Dish:

Once I had the pesto made, I cooked my tortellini (from the refrigerated section of my local grocery store) while I made the cream sauce by adding a little butter to a small sauce pan and then about 3/4 cup of heavy whipping cream. and heat until hot but not boiling. Stir in about 1/3 cup of the pesto, reduce heat and simmer about 5 minutes, stirring occasionally. Add about 1/3 cup grated parmesan cheese and about 2 Tbsp of the pasta cooking water and stir until smooth. Add the drained tortellini and place in a serving bowl. Sprinkle cherry tomatoes, Boursin bites, another sprinkle of parmesan and small fresh basil leaves. Season with salt and pepper to taste and enjoy warm, so the pasta slightly melts the Boursin and parmesan. Enjoy!

Notes/Results: I really loved the pesto in the cream sauce and I am happy I have pesto left over for toast and salad dressing too. 

The deadline for this round is today (surprise, surprise) but if you like food and books, and foodie books, join us for April/May when we will be reading Mastering the Art of French Murder (An American in Paris Mystery #1) by Colleen Cambridge hosted by yours truly!

Happy Reading, Cooking & Eating!

 

Persian "Adassi" Lentil Stew (Not Really For) Cooked the Books: December/January Selection: Undercooked by Dan Adhoot

So big confession, I am currently failing at life. I could go on and on, but it seems like I am always whining about being busy or being sick, so I won't belabor it here. On the plus side, I did finish (and enjoy) Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live by Dan Ahdoot, our December/January Cook the Books selection (hosted by Debra of Eliot's Eats)  last week but on the downside, I got bronchitis and never made it to the kitchen. With better timing of my life, I would have read the book earlier and not while ill, but procrastination is my middle name (actually it's Ann, but you get the idea.) I started feeling somewhat better yesterday, but I had no plan in place so the options were: 1) Sit out this round 2) Try to run to the grocery store after work and cook something tonight and get a very late post in (not that appealing) or 3) Repost a Persian dish from the ones on my blog. We are going with 3) and hoping I am not drummed out of the club! 

I made (and modified) this Persian Adassi (Lentil Stew) back in May 2018 from the gorgeous cookbook, Sirocco by Sabrina Ghayour. It was tasty and warming and if I were to run to the grocery store and cook something to get away from my current chicken noodle soup and toast diet, it would be a soup like this. 

Publisher: ‎Crown (March 21, 2023)

Hardcover: ‎240 pages

My Thoughts on the Book: I had not heard of actor, writer, and comedian Dan Ahdoot before reading Undercooked (I got my copy through the library as an e-book) but found his story interesting. I think he's a good storyteller and I enjoyed his humorous essays. He's a very bad boyfriend and I don't think I would want to hang out with him (he seems both judgey and needy and very high pressure to go to a restaurant with) but I did start following him on Instagram and plan to check out his podcast and Food Network show, and he's pretty funny overall. I enjoyed the tie-in to food and family and loss and comfort that food always seems to bring. That part was extremely relatable. I didn't like the hunting stories--I still lean vegetarian overall but the learning he got about himself and others when he joined in with Meals on Wheels was endearing. Overall, it was an engaging read and I enjoyed it. 

From undercooked risotto to fusion fine restaurant dining, plus French food, offal to both Jewish and Persian cooking, there was plenty of food inspiration in Undercooked. I love a good falafel and I have made a lot of great Persian food over the years. My old roommate's uncle was from Iran and an excellent cook and made a similar Persian rice recipe like he got from his mother (at the end of the book--probably the part I laughed the most at!) with chicken and fava (or often lima beans in Oregon)  and served it with yogurt. It was amazing and I still think about it--even though I have never gotten the recipe quite right. 

As mentioned above, I picked a recipe I made a few years ago from one of the several Persian cookbooks I own. It's a simple soup but if you search Persian in my blog search bar you can find other dishes and recipes.  

I can't vouch for how authentic this soup is as the recipe is written, and I, of course, added my own touches (coconut milk for creaminess) but here you go! 

Persian (Adassi) Lentil Stew 
Slightly Adapted from Sirocco by Sabrina Ghayour
(Serves 4)

3 Tbsp vegetable oil (I used coconut oil)
1 large onion, finely diced
1 1/3 cups Puy lentils
1/4 cup tomato paste
2 heaping Tbsp medium curry powder
flaky sea salt
1 1/2 quarts or so hot water from a kettle
(I added I can coconut milk)
(I added 1/2 tsp Aleppo pepper)

Heat a saucepan over medium-low heat (or medium heat, if you are cooking on an electric stove). add the oil and fry the onion until translucent. Add the lentils and stir for 1 minutes. then stir in the tomato paste and curry powder, season with salt, and add a couple of tablespoons of water to hydrate the mixture (spices absorb moisture quickly). Stir well for about a minute, until the ingredients are evenly mixed in. 

Then, in stages, stir in a few ladlefuls of hot water at a time, stirring well and allowing each ladleful of water to be thoroughly absorbed by the lentils before adding the next. Once all the water has been absorbed, taste the lentils to check you are happy with the texture and that they are cooked thoroughly. If not, add another 1-2 ladlefuls of water until you are satisfied. (At this point I stirred in a can of coconut milk and seasoned with a bit of extra salt and some Aleppo pepper.)

What I Said: Notes/Results: A simple soup, but great flavor from the curry and another demonstration of why Puy lentils are my favorite for soups. I love the texture and body they give it--staying firm rather than melting into the liquid or getting mushy, like other lentils do. I really didn't notice what gradually adding the liquid to the lentils did or didn't do for the soup--I'll have to look into it more. Since there are few ingredients and a good amount of curry, use a curry you really like for it as the flavor stands out. The one I use the most is on the milder side of medium, so I added a bit of Aleppo pepper for a little kick. In the end, I liked it as it was but felt it would be even better with coconut milk added to make it creamy. I thought it made it even better, but you can certainly leave it out. I served my soup with a prantha--Indian flatbread I stock in my freezer but think it would pair well with any bread or flatbread or rice, I would happily make it again.

The deadline for this round is today (surprise, surprise) but if you like food and books, and foodie books, join us for February/March when we will be reading the graphic novel, Relish by Lucy Knisley (hosted by Simona at briciole

It's a reread for me and I am going to attempt to have my act together! 

 

Creamy Potato and Spinach Soup for Cook The Books October/November Pick: The City Baker's Guide to Country Living by Louise Miller

It's Cook the Books time again and for October/November, we read The City Baker's Guide to Country Living.by Louise Miller, hosted by Claudia of Honey From Rock. It's a foodie/baked goods-friendly novel, although I don't bake and chose to make a warming Creamy Potato and Spinach Soup as my book-inspired dish. 

Publisher's Blurb:

When Olivia Rawlings—pastry chef extraordinaire for an exclusive Boston dinner club—sets not just her flambéed dessert but the entire building alight, she escapes to the most comforting place she can think of—the idyllic town of Guthrie, Vermont, home of Bag Balm, the country’s longest-running contra dance, and her best friend Hannah. But the getaway turns into something more lasting when Margaret Hurley, the cantankerous, sweater-set-wearing owner of the Sugar Maple Inn, offers Livvy a job. Broke and knowing that her days at the club are numbered, Livvy accepts.

Livvy moves with her larger-than-life, uberenthusiastic dog, Salty, into a sugarhouse on the inn’s property and begins creating her mouthwatering desserts for the residents of Guthrie. She soon uncovers the real reason she has been hired—to help Margaret reclaim the inn’s blue ribbon status at the annual county fair apple pie contest.
 
With the joys of a fragrant kitchen, the sound of banjos and fiddles being tuned in a barn, and the crisp scent of the orchard just outside the front door, Livvy soon finds herself immersed in small town life. And when she meets Martin McCracken, the Guthrie native who has returned from Seattle to tend his ailing father, Livvy comes to understand that she may not be as alone in this world as she once thought.
 
But then another new arrival takes the community by surprise, and Livvy must decide whether to do what she does best and flee—or stay and finally discover what it means to belong. Olivia Rawlings may finally find out that the life you want may not be the one you expected—it could be even better.

• Publisher: ‎Penguin Books; 

• Paperback: 352 pages

My Thoughts:

Overall, I enjoyed this story as books where starting over in a small town/community or starting over, in general, are my jam, especially where food is involved. I do admit to not liking Olivia much when the book started, but she grew on me as the story continued. The town of Guthrie with all its quirky residents and small-town politics grew on me as well. Although I fear I could never warm up there--the blood things after 22+ years in a tropical climate, the book definitely made me want to go for an extended visit. And Salty the dog was perhaps my favorite character. In the end, it's a good rom-com that had me smiling and tearing up a few times and a good story to cozy up with. 

There is food galore in the book from apple pie (there's the contest of course) to muffins and scones, cookies (macaroons, butter cookies, sugar cookies, peanut butter cookies, and pecan sandies) to locally-made cheeses, and all manner of breads. There were desserts aplenty, but also a harvest dinner with corn consommé, a fancy salad, prime rib, mushroom risotto, popovers, a cheese course, and even a Thanksgiving dinner. I was going to do the riff on the risotto as it's a favorite and then I switched to a corn soup (heartier than consommé), but at the end of the day, I was craving a simple potato soup, so that's what I made..Is it in the book? Not at all. Would I have wanted it if I was staying in a sugaring house in Vermont in the fall and winter? Absolutely!

Creamy Potato and Spinach Soup

By Deb,  Kahakai Kitchen

(Makes about 4 Large Servings)

2 Tbsp butter

1 onion, diced

2 stalks celery, diced

2 garlic cloves, minced

½ tsp paprika

½ tsp celery seeds

½ teaspoon thyme

1.5 lb potatoes of your choice, cubed

2 1/2 cup low-sodium chicken or vegetable broth

1 cup whole milk or milk of choice

¼ cup all-purpose flour

1 bag (8oz-ish) baby spinach washed & chopped

Sea salt and freshly ground black pepper to taste

Melt butter in a large soup pot over medium heat. Add the diced onion and celery and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and herbs, and cook for an extra minute or two, until the onion is coated and smells good. Stir in the cubed potatoes and broth, bring to a boil, then reduce the heat to a simmer, cover with a lid and cook for about 15-20 minutes or until the potatoes are tender, stirring occasionally.

Meanwhile, whisk together the milk and flour in a cup. When potatoes are tender, add the flour and milk slurry and stir until the liquid in the pot comes back up to a simmer and starts to thicken (it should take about 2-3 minutes).

Add the spinach to the pot and cook stirring for about 3-4 minutes until the spinach is wilted. Taste and add salt and pepper, adjusting the seasoning to your liking. 

Serve hot and enjoy!

Notes/Results: Sometimes it's the really simple things in life that taste the best and this soup is an example of that. Heartly, creamy, warming, and delicious, it was perfect for our starting to get a bit cooler at night, weather. I only wish I'd made a bigger batch. 

The deadline for this round is today (surprise, surprise) but if you like food and books, and foodie books, join us for December/January, when we'll be reading I’m hosting for December/January when Debra of Eliot's Eats is hosting with Undercooked: How I Let Food Become My Life Navigator and How Maybe That’s a Dumb Way to Live by Dan Ahdoot.   

 

Potato, Cauliflower & Pea Curry (Aloo Gobi Matar) for Cook the Books August/September Pick: Love & Saffron

It's Cook the Books time again. (OK, it's a bit past but I'm hosting so...). As usual, work is keeping me massively busy and likely will for the next bit as I hit six months in my new company and new role. It's all good, just not much time and energy leftover, which is why I am happy I selected Love & Saffron: A Novel of Friendship, Food & Love by Kim Fay for our Cook the Books August/September pick. It's a quick and delightful read, full of delicious food and engaging characters. 

From the Publisher's blurb:

"Two strangers. One recipe. A friendship for the ages.

Creamy risotto alla Milanese. Mussels in a hot, buttery broth. Chicken spiced with cinnamon and cloves. Joan Bergstrom and Imogen Fortier understand the key to a savored life—delicious food. Young Joan is just discovering herself as a foodwriter in bustling Los Angeles, while experienced columnist Imogen is settled in her decades-long marriage on Camano Island outside Seattle. When Joan sends a fan letter to Imogen with an enclosed packet of saffron and a recipe, their journey of culinary exploration and soul-deep friendship begins. 

A long-lost flavor surfaces buried memories, and a quest to make carne asada opens the doors of a sheltered life. Into this beautiful, intimate world comes the ultimate test of their friendship, and of their belief that food and love can sustain us during our darkest hours."

I loved this book! The letters that chronicled the friendship between Joan and Imogen were wonderful. Set in the 1960s, when "snail mail" was the option for penpals, they moved from strangers to a solid friendship over the years. It made me both smile and brought me to tears as both women faced challenges in their lives and were there for each other during them. I loved that Immy lived in Seattle (my old stomping grounds) and the mentions of Frederick & Nelson department store and Frango Mints as I worked there in the late 80s and the mints are still an occasional treat from Macy's. The fact that an earlier Cook the Books pick, The Unprejudiced Palate was mentioned and its author Angelo Pellegrini was a secondary character was also fun. But mainly I loved watching a friendship forged in delicious food unfold. 

There was so much food packed in the pages from risotto to hamburgers and hot dogs, Hungarian chicken, homemade blackberry jam, omelettes with saffron and herbs de Provence, cottage cheese and salmon mold, tamales, grilled crab, chile rellenos, meatloaf, jerk chicken, pesto, teriyaki and tempura, ceviche, Aplets & Cotlets (another Pacific Northwest tradition), coq au vin, clam chowder, aebleskivers, homemade sausage in Milanese stew, heart of palm salad, muffins, and apple butter--just to name some of it. 

For my book inspired dish, I ended up going with curry. Joan wrote, "At Stanford I was drawn to students from India because they cooked up little pots of curry in their rooms." I too am drawn to the smells of a delicious curry and I love how easy it is to knock one together. I decided on an old favorite, Aloo Gobi Matar which is simple potatoes, cauliflower and peas in a dryish simple tomato curry, served with rice. 

Potato, Cauliflower & Pea Curry (Aloo Gobi Matar)

Slightly Adapted from Food & Wine Magazine

(Makes 4-5 servings)

1/4 cup ghee or olive oil
1 large yellow onion, chopped (about 2 cups)
1 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp finely chopped ginger 
1 Tbsp finely chopped garlic 
1 tsp garam masala
1 tsp ground turmeric
1 tsp chile powder or to taste
1.5 pounds Yukon gold potatoes, peeled and chopped/quartered depending on size
salt to taste

1 bag (12-oz) frozen cauliflower florets, thawed

1 (14-oz) can crushed tomatoes
3/4 cup coconut milk, water or broth
1 cup frozen green sweet peas, thawed

1/4 cup chopped fresh cilantro

Heat oil or ghee over medium heat in a large heavy-bottom pan. Add onion, ginger, garlic, and chile; cook, stirring often, until soft, about 4 minutes. Stir in coriander, cumin, garam masala, turmeric, and chile powder and cook, stirring constantly, until fragrant, about 30 seconds.

Add cauliflower, potatoes, and salt and cook, stirring frequently, until vegetables begin to soften, about 10 minutes. Add the tomatoes, coconut milk or broth and peas and bring to a boil. Lower heat and simmer about 15-20 minutes or until the potatoes are fork-tender. Stir in cilantro and season to taste with more salt as needed. Serve with basmati rice. 

Notes/Results: Just a good simple curry--hearty and good. You can change around the spices, add more chile, or liquid if desired. This hit the spot as I was craving curry and I'd happily make it again. 

I'll be rounding up the dishes from this round of Cook the Books shortly on the site. If you missed this round and love food, books and foodie book, join us for our October/November round, hosted by Claudia of Honey From Rock. We'll be reading The City Baker's Guide to Country Living by Louise Miller. 

 

Everything But The Bagel & Nova Salmon Cottage Cheese Bowl for Cook the Books June/July Pick: Food Americana

Time again for Cook the Books, our bi-monthly virtual foodie book club. For June/July, our pick is Food Americana: The Remarkable People and Incredible Stories behind America’s Favorite Dishes by David Page, hosted by Simona of Briciole.

Publisher's Blurb:

David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from this two-time Emmy winner comes Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate.

The remarkable history of American food. What is American cuisine, what national menu do we share, what dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more.

Engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine.

Mango (May 4, 2021)

I like foodie non-fiction and food origin stories so that made Food Americana an enjoyable read. At 214 pages, it's a quick read too, making it optimal for summer and the for how busy life is lately. A lot of the information was not new to me but written in an engaging way that also managed to make me quite hungry as we tour through pizza, Mexican food, barbecue, fried chicken and chicken sandwiches, sushi, bagels, chicken wings, burgers, Chinese food, lobster rolls, oysters and other seafood, and ice cream. As a creator and producer of Diners, Drive-Ins and Dives, Page knows how to keep it interesting and I'd recommend it to any foodie looking for a good read. 

There was plenty of food inspiration in the book and a recipe for a food mentioned followed each chapter. I considered making ice cream, sushi, or a lobster roll but decided, as usual, I was down to a time crunch also, it's been warm and humid, and I have been trying to eat better and lighter lately, so quick, easy, and no-cook was what I was craving. 

Although my new job has me working from home which lessens my commute, it also means that I need to come up with quick and easy, healthy home lunches. A new favorite way to get lots of protein is making cottage cheese bowls. Cottage cheese has had a big comeback this year and has become the cauliflower of the healthy eating world. I decided to take inspiration from the chapter on bagels and make a bowl with Nova salmon and everything but the bagel-spiced cottage cheese, along with some other toppings that might be found on a bagel and some Everything But the Bagel Chips. 

This isn't a recipe--it really just involves mixing some (in my case Trader Joe's) Everything But the Bagel Seasoning (about a tablespoon) into a cup of cottage cheese along with a squirt of lemon juice and (if desired) a bit of horseradish. I like to mix it in in the morning so the flavors get a chance to meld and it's less "crunchy." Everything else--smoked salmon (I used Acme Nova from Brooklyn), capers, sliced baby cucumber, baby tomatoes, dill, red onions (I made some quick pickled ones) and the chips, just need to be arranged in a large dinner bowl. Add anything you like and/or take away what you don't. If cottage cheese isn't your thing you could yogurt or even a scoop of rice. I think rye or pumpernickel toast would make a nice dipper too. 

Notes/Results: Quick, tasty and satisfying, this is the perfect lunch or dinner when you don't feel like cooking. I will happily make it again. 

As usual, I am right at the deadline for this Cook the Books round (July 31st) and Simona will be rounding things up on the CTB Club website soon, but if you like food, books, and foodie books, join us for August/September when I'll be hosting the epistolary novel, Love & Saffron: A Novel of Friendship, Food and Love by Kim Fay.