The Book Tour Stops Here: A Review of "The Shadow Writer" by Eliza Maxwell, Served with a Recipe for Shrimp Tacos

Happy Friday! I love a short week. I also love a good mystery thriller and I adore shrimp tacos, and this post has all three. I am happy to be the last stop on the TLC Book Tour for The Shadow Writer by Eliza Maxwell and I am pairing my review with some delectable Shrimp Tacos. Enjoy! 

Publisher's Blurb:

Every writer has a story. Some are deadlier than others.

Aspiring author Graye Templeton will do anything to escape the horrific childhood crime that haunts her. After a life lived in shadows, she’s accepted a new job as protégé to Laura West, influential book blogger and wife of an acclaimed novelist. Laura’s connections could make Graye’s publishing dreams a reality. But there’s more to Laura than meets the eye.

Behind the veneer of a charmed life, Laura’s marriage is collapsing. Her once-lauded husband is descending into alcoholism and ruin and bringing Laura nearer to the edge.

As the two women form a bond that seems meant to be, long-buried secrets claw their way into the present, and the line between friendship and obsession begins to blur, forcing each to decide where her loyalties lie. Running from the past is a dangerous game, and the loser could end up dead.

Paperback

Publisher: Lake Union Publishing (May 1, 2019)

My Review:

The Shadow Writer is my first book from Eliza Maxwell and it won't be my last. I was drawn by the premise and the fact that one of the main characters, Laura, is a book blogger. Graye is a young aspiring author with a tragic background who works her way into a position as Laura's personal assistant. Laura's life might seem enviable to those looking in, except for her alcoholic husband, a famous author whose work has deteriorated after his big break and initial success which Laura heavily influenced. Graye was David's teaching assistant before coming to work for Laura, and although he was once her idol, she is no longer impressed. 

The story is a bit of a slow burn with the plot slowly unraveling secret by secret, and told by the perspectives of Laura, Graye, and Sister Margaret, the nun who helped raise a young Graye after her family tragedy. There were plenty of twists and turns that had me guessing and the tension was steadily built throughout the book. Although there were some suspenseful moments, it was the several smaller dramas that brought the thrills rather than one big "aha" moment. If you like psychological thrillers and domestic thrillers, with intriguing plots, add The Shadow Rider to your summer TBR--it will bring some good chills to a hot summer evening. 

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Author Notes:  Eliza Maxwell is the author of The Widow’s Watcher, The Unremembered Girl, The Grave Tender, and The Kinfolk. She writes fiction from her home in Texas, which she shares with her ever-patient husband, two impatient kids, a ridiculous English setter, and a bird named Sarah. An artist and writer, a dedicated introvert, and a British-cop-drama addict, she enjoys nothing more than sitting on the front porch with a good cup of coffee.

Connect with Eliza on her website, Facebook, and Instagram. 

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Food Inspiration: 

There was not a lot of food inspiration in The Shadow Writer but mentions included, pasta and wine, a taco stand with shrimp tacos, Thin Mints, champagne, margaritas, a frosty pink drink, salad, bread and gruel, a facetious mention of "salmon with a side of poison" for a murder mystery event, pizza, coffee, a root beer and a club sandwich, and fresh cherries.

For my book-inspired dish, I decided to make some fish tacos like the ones Laura and Greer enjoyed at a roadside taco stand early in the book. Not a lot of description was given--other than them each getting a plate with two over-stuffed shrimp tacos, so I just did my own thing, pairing Mark Bittman's Spanish-style Simplest and Best Shrimp with a bunch of taco fixins' and adding some of these tasty pickled sweet peppers from Chef Edward Lee.

Mark Bittman says, "Excuse the superlatives; this spin on a Spanish tapa is my favorite, and everyone I serve it to loves it. The shrimp juices infuse the oil, and the sum is beyond delicious. It’s good with bread, over rice, tossed with pasta, or stuffed into tacos.

Other seafood you can use: similar-sized scallops (or larger, though they’ll take longer to cook)."

Mark Bittman's Simplest and Best Shrimp
From How to Everything via MarkBittman.com
(Makes 4 Servings)

1/3 cup extra virgin olive oil, or more as needed
3 or 4 big cloves garlic, cut into slivers
About 1 1/2 lbs shrimp (20 to 30 per lb), peeled, rinsed, and dried
salt and freshly ground black pepper
1 tsp ground cumin
1 1/ 2 tsp hot paprika
chopped fresh parsley leaves for garnish

Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.

Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5 to 10 minutes. Garnish and serve immediately.

I served my shrimp on grilled corn tortillas with cabbage slaw, cilantro, salsa, pickled sweet peppers, guacamole and lime juice.

Notes/Results: I think if you aren't over-stuffing your tacos and needing multiple napkins for the ensuing mess, you just aren't having the full taco experience. These shrimp tacos were definitely the full experience--full of ingredients and flavor. They made for a quick and easy and pretty healthy dinner. Mark Bittman's shrimp were a definite win--I loved the cumin and paprika along with the garlic. I will definitely be making them again. 

Linking up with I Heart Cooking Clubs where this week's them is Take It Outside with outdoor-friendly recipes from any of our 19 featured chefs like Rick Bayless

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 Shadow Writer" was provided to me by the author and the publisher 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.

 

Pickled Sweet Peppers & Pickle Juice Gravy with Biscuits for Cook the Books April/May Selection: Buttermilk Graffiti

May is wrapping up this week and so is the deadline for Cook the Books April/May book pick, Buttermilk Graffiti by Edward Lee, a foodie memoir and journey through America's food scene hosted by Debra of Eliot's Eats. (See her announcement post here.)

I was already a bit of an Edward Lee fan from his season of the PBS series, The Mind of a Chef and his stint on Season 9 of Top Chef, and his battle on Iron Chef, but I had not ever read any of his writing, something I was happy to rectify with this book. Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine is Lee's second book, following Smoke and Pickles: Recipes and Stories From a New Southern Kitchen and his unique perspectives and passion for food and the people who cook it made it a win for me. I like his appreciation for the people he meets in his cross-country explorations and how descriptive his writing and storytelling is--it isn't surprising to read that he graduated magna cum laude from NYU with a degree in English literature before turning his skills to cooking. I really enjoy his approach to food too--with his unique combinations of cuisines and ingredients. He made me want to hang out with him in the car and in the kitchen.

As usual, I struggled with my time management these past two months and had to return my library print copy of the book. I ended up using an Audible credit and listening to half of it before finishing up with print again when a library e-book came available. I liked both reading and listening to Lee's prose, although I would have enjoyed him narrating the book (even though the narrator David Shih did a nice job). I felt like I could pick up and put down the book and appreciate each chapter as I meandered through it. The recipes included are an added treat. Buttermilk Graffiti was an enjoyable road trip and I put a library hold on Smoke and Pickles because I want to hear more from Lee.

I marked several recipes from the book to try like Amok Trey (a fish curry wrapped in banana leaf), Russian Pickled Watermelon, Mango Fries with Jalapeño-Mint Aioli, Miso Creamed Corn, and Chanterelle Hummus to name a few. It ended up being the unusual Pickle Juice Gravy that wouldn't leave my head and so I made his Pickled Sweet Peppers mainly to use the brine in the gravy. Lee partners his gravy with pork chops and the Miso Creamed Corn, but I opted to eat my gravy over biscuits (Red Lobster Cheddar Bay Biscuit Mix from a box). ;-) I was not disappointed and have a new addiction. Who knew?!

Edward lee says, "The briny pickle juice livens up the traditional gravy with a surprising but delicate acidity." and If you make Pickled Sweet peppers, you will have some delicious brine. Most people discard the brine when they finish the pickles, but I never do. It is a great way to add flavor to vinaigrettes, braises, and this simple but addictive gravy."

Pickle Juice Gravy
Slightly Adapted from Buttermilk Graffiti by Edward Lee
(Makes About 2 Cups) 
5 Tbsp unsalted butter, plus 1 Tbsp cold butter to finish the gravy
5 Tbsp all-purpose flour
1 1/2 cups chicken stock (I used non-chicken bullion paste) 
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper (I upped this)
1/4 cup pickle juice from Pickled Sweet Peppers (recipe below), or to taste (I ended up using about 1/3 cup)

Melt the 5 tablespoons butter in a medium skillet over medium-high heat. Sprinkle the flour over the top and whisk to combine, then cook the roux, whisking constantly, for 1 minute, or until a rough paste forms. While whisking, gradually add the chicken stock.

Bring the gravy to a low boil, then reduce the heat and season with the salt and pepper. Gently simmer until thickened, about 2 minutes.

Stir the pickle juice into the gravy. Finish it by adding the remaining 1 tablespoon cold butter and swirling it into the pan until it just melts. Serve hot.

Pickled Sweet Peppers
Slightly Adapted from Buttermilk Graffiti by Edward Lee
(Makes 1/2 Quart)

10 small sweet peppers, seeded and thinly sliced, any mix of bell, cherry or Italian sweets
1 cup rice vinegar
1/2 cup water
1/3 cup sugar
1 tsp salt
1 whole star anise pod
1/2 tsp whole black peppercorns
1 large strip lemon peel

Thinly slice the sweet peppers and pack them into a jar. In a small saucepan, combine the vinegar, water, sugar, salt, star anise, and peppercorns and bring to a boil, stirring to dissolve the sugar. Add the lemon peel, remove from the heat, and let cool to room temperature.

Pour the pickling liquid into the jar, close the lid tightly, and refrigerate overnight. Discard any excess liquid. The peppers will keep in the fridge for up to a month.

Notes/Results: I love pickles and pickled vegetables and I love gravy, so I supposed it only stands to reason that I would love Pickle Juice Gravy and I DO! I would eat it on a stick, or really just from the ladle as it really doesn't need anything else. The acidity it adds is perfect--it keeps the gravy from being heavy and one note, and the simple pickles with their black pepper and star anise notes are tasty too. (You'll see them on shrimp tacos later this week.) I used a mock chicken broth for my gravy and it worked fine--although I needed no extra salt, but extra black pepper was a definite must and I upped the amount of brine to 1/3 cup. A runny-yolked fried egg or poached eggs would be welcome on top, but I was perfectly content with my box-mix biscuits, slices of pickled sweet peppers, and plenty of the gravy. I will definitely be making this 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.

Linking up Buttermilk Graffiti to May's Foodies Read. You can check out the May Foodies Read linkup, hosted by Heather at Based on a True Story, to see what everyone is reading this month.   

The deadline for this round of CTB is this Friday, May 31st and Debra be rounding up the entries on the Cook the Books site soon after. If you missed this round and like food, books, and foodie books, join us for June/July when we'll be reading Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton, hosted by Simona of briciole.  

 

Green Curry Spinach and Coconut Soup with Grilled Shrimp for Souper (Soup, Salad, & Sammie) Sundays

It's Memorial Day Weekend and the weather shows it in the warmth and humidity, but still, any weather is soup weather for me. My tastes in summer soups are lighter and brighter. Thai flavors are a favorite because even though they can be spicy, they have such cooling elements in the coconut, lime and lemongrass that they are perfect or warmer days. I was attracted to Nigella Lawson's Spinach and Coconut Soup for those flavors and for the speed and ease it putting it together, limiting time and effort in the kitchen. She recommends adding some small cooked prawns and I tossed frozen shrimp in coconut oil and spices and tossed them in the toaster oven. Easy and delicious.

Nigella says, " This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire.
 
If you want to adjust this a little, consider adding some little cooked prawns; just make sure they’re heated through before serving. The chopped red chili I add on serving is not obligatory, but I like the glossy red confetti!"

 
Green Curry Spinach and Coconut Soup with Grilled Shrimp 
Slightly Adpated from Nigella.com
(Serves 2-4)

2 Tbsp Thai green curry paste, or to taste
1 (13.5 oz) can coconut milk
500 grams frozen chopped spinach
250 ml freshly boiled water
1 tsp vegetable bouillon powder
(I added the juice from 1 lime + extra lime for serving)
1 red chili deseeded and chopped (optional)
grilled shrimp (optional)   

Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat. 

Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.) 

Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes. 

When serving, if so wished, sprinkle each bowl with chopped red chili.

Note: I tossed raw peeled extra large (16-20 per lb) shrimp in a little coconut oil, lime juice, dried basil, Aleppo pepper, roasted garlic powder and cumin and coked them in a 400 degree oven for about 8 minutes--until pink and cooked through.

Notes/Results: A very simple and tasty soup--as Nigella says it is almost as quick as instant, even if you take the time to cook some shrimp. If shrimp isn't your thing, you could do a skewer of tofu or vegetables, or add some cooked chicken to round it out. I will likely take this to work this week with rice as my accompaniment. I used about 3 tablespoons of green curry paste and found it pleasantly spicy but not overpowering but make it to your tastes and the level of heat in your green curry paste. I would happily make this again.

Linking up with I Heart Cooking Clubs for Potluck Week. 

 
Now let's have a look in the into the Souper Sundays kitchen.

Angela of Mean Green Chef is back and sharing a delectable Bistro Broccoli Cheese Soup. She says, "I can honestly tell you that our Bistro Broccoli Cheese Soup is the best broccoli cheese soup ever, I mean it this is one seriously good soup! It transcends Panera by leaps and bounds, plus it’s super easy to make! A one pot wonder that we’ve boosted taste on by sautéing the vegetables and then browning the flour to pull out every last drop of flavor. Did I mention it’s easy to make too? It is!"

Debra of Eliot's Eats brought this yummy Chopped Greek Salad with Toasted Pine Nuts and Pitas inspired by Mama Mia Here We Go Again for Food 'N Flix. She said, "The original recipe (found here) used cannellini beans and grilled peppers. I halved the recipe to make servings for two, swapped out the cannellini beans for chickpeas, added more cucumber, less feta, and topped it off with toasted pine nuts. (I had jarred red peppers to add but forgot. I found the jar still in the grocery sack while I was doing dishes. Notice they’re optional.)"

 
Thanks to Debra and Angela for joining in this week!

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!
 

Garlicky White Bean (Chickpea) Soup: 5 Ingredients or Less for Souper (Soup, Salad & Sammie) Sundays

I had been craving a simple bean-based soup and our theme this week at I Heart Cooking Clubs: All Chef's Edition is 5 Ingredients or Less. Of course I turned to Mark Bittman and found his Garlicky White Bean Soup.

Beans of choice, a bulb of garlic, rosemary, plus salt and pepper (not counted in our 5 or less) and olive oil for garnishing and that's it. Because I wanted chickpeas (even though I made a chickpea soup a few weeks ago, they are my favorite), the cooking time is longer than other white beans, even after soaking, but it's worth it and the wait while the rosemary-garlic aroma permeates the house.

Bittman's advice: "Use dried beans, don't skimp on the garlic (when I say '1 bulb' I mean it) and you won't be disappointed."

Garlicky White Bean Soup
Slightly Adapted from How To Cook Everything: The Basics via MarkBittman.com
(Serves 4)

1 1/2 cups any dried white beans, rinsed and picked over
1 medium garlic bulb, cloves peeled
1 Tbsp chopped fresh rosemary leaves or 1 tsp dried
salt and freshly ground black pepper
olive oil for garnish

Deb's Note: I usually soak my beans--especially chickpeas--overnight before cooking.

In a large soup pot, place beans, garlic, and rosemary and add 6 cups of water. Bring to a boil over medium-high heat, then lower heat so the soup bubbles steadily. 

Cook, stirring every 20 minutes or so, until the beans are tender and falling apart, 45 minutes to up to 2 hours (or more) depending on the bean and whether they were soaked first. Add more water or broth if mixture gets too thick or dry. 

When beans are tender, sprinkle with salt and black pepper to taste and stir vigorously to break up the beans even more, or you can mash or puree some of the soup to thicken the broth even more. Taste and adjust salt and pepper if needed. Serve with a drizzle of olive oil on each bowl. Enjoy! 

Bittman has two variations--adding chopped greens or peeled shrimp during the last 5 minutes of cooking.  

Notes/Results: Perfectly garlicky, perfectly good. It's amazing what just a few good ingredients and lots of time will do. I ended up cooking the soup about 3 hours total to get the chickpeas as tender as I wanted them, which allowed them to build plenty of flavor from the garlic and rosemary and concentrating the broth. I pureed a couple of cups of the mixture to thicken it, and it was just the right texture. Simple and delicious, I would happily make it again.

Linking Up with I Heart Cooking Clubs: 5 Ingredients or Less.

 
 Let's take a look in the in the Souper Sundays kitchen.

Tina of Squirrel Head Manor brought Indian Cucumber and Tomato Salad and said, "The theme for May's spotlight dish at I Heart Cooking Clubs is Indian cuisine. My first thought was Tandoori chicken or a curry dish but I went with a simple salad. Diana Henry's recipe and column is posted at The Telegraph so I grabbed it there. She says this looks like an ordinary salad but it's fresh and punchy. Must be the chilli and cumin. Certainly smells good when you are heating the cumin."

Debra of Eliot's Eats shared Japanese Steakhouse Ginger Dressing with Salad and said, "My sister and mom had to make a quick trip back recently. They spent one day with us and Sis was telling me about a new salad dressing she had recently made. Her favorite cookbook is Joy of Cooking and she gave me a copy for Christmas many years ago. As she described the ingredients, I decided I had to look up this recipe in my own Joy of Cooking. It’s now bookmarked! The accompanying salad was made of spinach, shredded carrots, chopped celery, cucumbers, radishes and bean sprouts. I had also intended to toss in some snow peas but I forgot. This is a great salad and an even better dressing.   It is definitely a way to get your family to eat their vegetables!"

 
Thanks to Debra and Tina for joining in this week!

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 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 it 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!