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.  

A Savory Smoked Salmon Bisque for Souper (Soup, Salad & Sammie) Sundays

I walked by some lobster bisque in the grocery store deli soups the other day and thought about making some but instead decided to make a Smoked Salmon Bisque instead to use some peppered smoked salmon and cream that were hanging about my fridge. 

 What's the difference betwen bisque and chowder? If you read up on them, the simplest answer seems to be that both are creamy and rich but a bisque tends to be pureed until smooth, while a chowder is usually left chunkier. I went a bit in the middle, pureeing my soup base, but flaking in pieces of peppered smoked salmon too. Although bisques are most often served hot or warm, it's summer and I think this one would also be lovely chilled.

Smoked Salmon Bisque

By Deb, Kahakai Kitchen

(Makes 4 Servings)

2 Tbsp butter

1 medium leek, white and light green parts, thinly sliced

1/2 sweet onion, diced

1 medium carrot, diced

2 cloves garlic, minced

1 Tbsp flour

1 Tbsp tomato paste

1/2 tsp smoked paprika

1/2 tsp Old Bay Seasoning

1/2 tsp celery seed

1/4 tsp cayenne pepper

1/2 cup white wine 

3 cups broth--I used non-chicken

8-10 oz hot smoked salmon, flaked, separated

1 cup heavy cream

2 Tbsp fresh lemon juice

sea salt and black pepper to taste

chopped chives and black pepper or smoked paprika for garnish

In a medium heavy-bottom pot, heat butter over medium heat and add leeks, onion, and carrot and cook 4-5 minutes, until softened. Add garlic and cook another minute, then add flour and spices and cook another minute or two. Add white wine and stir until flour is completely blended.

Stir in broth and bring to a boil, then reduce heat and simmer about 10 minutes. Add about 1/2 of the smoked salmon and the heavy cream and simmer another 10 minutes, being careful not to boil. Using an immersion blender or a high speed blender (blend in batches), puree soup until mostly smooth. Return purred soup to pot and stir in most of the rest of the reserved salmon--reserving about 2 Tbsp for topping. Add lemon juice and season to taste with salt and black pepper. 

Serve warm with reserved flaked smoked salmon, chopped chives and a sprinkle of smoked paprika or black pepper or chill at least 2 hours in fridge and serve cold. 

Notes/Results: Rich, creamy, smoky and good, this is a tasty soup. I like the peppery salmon on here--although any hot smoked, flaky salmon will do. I also like the extra pop of flavor from the smoked paprika, Old Bay Seasoning and the lemon juice--which brightens up the richness and smoky flavors. I would happily make it again. 

Let's see who is in the Souper Sundays kitchen this week. 

Debra of Eliot's Eats shared a classic Macaroni Salad, saying "We fried up a bazillion fish fillets (hybrid bass) that The Hubs had caught on a early June fishing trip. We just coated them with cornmeal, Cajun spice, a little sugar, and salt and pepper. We had so much fish we ate on them for at least three meals.  The first night was simply the fillets. Then came the Po-Boys, and finally just simply cold on a grazing board. ... To go along with the obligatory hot dogs and brats, I created this macaroni salad. I based the dressing on Rodney Scott’s potato salad. I added whatever veggies I had in the fridge."

Judee of Gluten Free A-Z Blog brought Quinoa Salad and says, "If you are looking for a great quinoa salad that is easy, healthy, and filling- this is it. Quinoa, chickpeas, and summer produce such as red and yellow cherry tomatoes, scallions, colorful mini sweet peppers, shredded carrots, sliced black olives, parsley, and fresh basil, makes an easy, light, yet filling meal for dinner."

Radha of The Magical Ingredients for a Wholesome Life from the Heart of My Home shared Four Ways to Use Up Chipotle Corn Chowder. She says, "Chipotle corn chowder is one of our favorite soups whether slow-cooked or on stove-top. When made quite often, many times, there would be leftovers and sometimes, I would love to make a little extra as the leftover soup comes in handy for the next meal as such, or which helps in quick fixing a delicious meal. This post shows four ways to use it, though it can be used in many other ways."

(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.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

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!

 

Taking a Spin with Smoked Salmon Dip on Pumpernickel Wheels for a Review of "Spin" by Peter Zheutlin

Happy June 1st and Happy Book Birthday to Spin: A Novel Based on a (Mostly) True Story by Peter Zheutlin! I recently got a chance to review a copy of this fascinating and fun novel about a fearless young woman who goes on a trip across the globe by bicycle that began in 1895. Accompanying my review is a Smoked Salmon Dip on Pumpernickel "Wheels" inspired by my reading. 

Publisher's Blurb:

Ride away on a 'round-the-world adventure of a lifetime—with only a change of clothes and a pearl-handled revolver—in this trascendent novel inspired by the life of Annie Londonderry.

“Bicycling has done more to emancipate women than anything else in the world.”—Susan B. Anthony

Who was Annie Londonderry? She captured the popular imagination with her daring ‘round the world trip on two wheels. It was, declared The New York World in October of 1895, “the most extraordinary journey ever undertaken by a woman.”

But beyond the headlines, Londonderry was really Annie Cohen Kopchovsky, a young, Jewish mother of three small children, who climbed onto a 42-pound Columbia bicycle and pedaled away into history.

Reportedly set in motion by a wager between two wealthy Boston merchants, the bet required Annie not only to circle the earth by bicycle in 15 months, but to earn $5,000 en route, as well. This was no mere test of a woman’s physical endurance and mental fortitude; it was a test of a woman’s ability to fend for herself in the world.

Often attired in a man’s riding suit, Annie turned every Victorian notion of female propriety on its head. Not only did she abandon, temporarily, her role of wife and mother (scandalous in the 1890s), she earned her way selling photographs of herself, appearing as an attraction in stores, and by turning herself into a mobile billboard.

Zheutlin, a descendent of Annie, brilliantly probes the inner life and seeming boundless courage of this outlandish, brash, and charismatic woman. In a time when women could not vote and few worked outside the home, Annie was a master of public relations, a consummate self-promoter, and a skillful creator of her own myth. Yet, for more than a century her remarkable story was lost to history. In SPIN, this remarkable heroine and her marvelous, stranger-than-fiction story is vividly brought to life for a new generation.

Pegasus Books (June 1, 2021)

Hardcover: 304 pages

My Review:

Historical fiction is one of my favorite genres and I especially love books, based on fact where strong women defy convention of the times and do brave and extraordinary things. This describes Spin: A Novel Based on a (Mostly) True Story to a T. The story of Annie Cohen Kopchovsky, aka Annie Londonderry, who set off on her 15-month around-the-world journey as part of a bet between two wealthy Boston merchants who wagered that a woman did not have the endurance, courage, and capacity to do such a thing--cycling across the globe while also earning $5,000 during the trip. Although the $10,000 prize was a factor, Annie's wish to escape the bonds of her arranged marriage and three young children seemed the bigger draw. Annie was a smart and bold woman in an age where women had little opportunity or autonomy and I admired her for that boldness. Harder to admire is how her decisions impacted her family--especially her three young children and her father, her brother and his wife who had to care for them while Annie was on her trip. I didn't like the way she treated her family, friends, and relationships--including a long-term same-sex relationship with Susie, a long-time friend and romantic partner, but I suppose if she had chosen differently, she would not have ended up on the great adventure she did. And, Annie's adventures are fun to read about--especially her travels to different countries and her encounters with legends like Annie Oakley and Susan B. Anthony.

One reoccurring thought I had while reading Spin was "why don't I have any cool relatives who have done truly amazing things on my family tree?" Author Peter Zheutlin is a second-cousin, once removed from Annie's granddaughter Mary, who had boxes full of information in her basement. I liked how he put the information he carefully researched together into compelling fiction and wrote it as if in letters from Annie to Mary telling of her sometimes fantastical bicycle trip. It put me in mind of Big Fish by Daniel Wallace and Carrying Albert Home by Homer Hickham, two books with strong storytelling themes. You aren't sure how much of Annie's stories are true, but you want them all to be. It's a shame that Annie Londonderry and her feat are not more widely known throughout America and the world. (See the links below to the author's website about her.) If you like books about history and strong and unconventional women, add Spin to your summer reading list--it's a heck of an entertaining ride. 

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Author Notes:  Peter Zheutlin is a freelance journalist and author whose work has appeared regularly in The Boston Globe and The Christian Science Monitor.  He has also written for The New York Times, The Los Angeles Times, AARP Magazine and numerous other publications in the U.S. and abroad. He is the author of the New York Times bestseller Rescue Road: One Man, Thirty Thousand Dogs and a Million Miles on the Lost Hope Highway and Rescued: What Second-Chance Dogs Teach Us About Living with Purpose, Loving with Abandon, and Finding Joy in the Little Things. Peter lives in Massachusetts with his wife, author Judy Gelman.

Here are links to the author’s website, his Annie Londonderry website, a link to the Spin reading guide, and a link to The Book Club Cookbook's Book Club Buzz about the book.

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There was more food inferred than directly mentioned in Spin. Often the book would just state that dinner or another meal was eaten. There were the global foods of her immigrant neighbors in the Boston tenements she lived in like corned beef and cabbage, pasta sauces, chicken broth and pierogis. A Shabbat dinner of beef brisket, potatoes, and a sad looking cabbage. Annie was given borscht and a loaf of fresh challah bread at one of her stops and there was mention of beefsteak in a shoe and mushrooms in one of the articles about her. She enjoys tea in a hotel with Susan B. Anthony but little is mentioned about what was served. Since I wasn't feeling the borscht and don't bake, I had to go a bit outside the box for my book-inspired dish.

In the end, my bookish dish came about because I was going to go with a more traditional Jewish recipe and make some Matzoh Brei or latkes and then add some smoked salmon I had in my fridge. When my friend mentioned she had made a big batch of her smoked salmon dip to eat on her keto diet, I got a craving for her dip, which I hadn't had in ages, and decided it was the best way to use the piece of black pepper smoked salmon. Served spread on pumpernickel rounds (like bicycle wheels), and with also some Tzatziki flavored Triscut crackers (a new favorite), it's a quick and easy recipe.  

Smoked Salmon Dip

Slightly Adapted from Deb's Friend Barb & the Galloping Gourmet

(Makes About 2 Cups)

1 lb canned or smoked salmon

1/2 tsp liquid smoke (can omit if using smoked salmon)

1 Tbsp horseradish

1 Tbsp lemon juice, or to taste

(I added 1 heaping Tbsp capers, drained)

8 oz cream cheese, softened

2 Tbsp mayonnaise

1 tbsp dried parsley flakes

black pepper to taste

Mix all ingredients together in a bowl. Taste and add additional salt, pepper, lemon juice and liquid smoke as needed. Refrigerate at least 2 hours before serving. 

Enjoy with bagels, pumpernickel rounds, crackers and/or cucumber slices. I garnished with a sprinkle of Everything But the Bagel Seasoning Mix. (You could try Grain of Thrones
Everything Bagel Seasoning* by The Book Club Cookbook.)

Notes/Results: This is such a tasty dip/spread. It's rich and creamy and can be used in a variety of ways. I think the capers are a great addition and you could change out the dried parsley for dill if you prefer. It gives me fond memories of my friend making it for parties and gatherings (and me, hanging out over the dip bowl!). I will happily make it again. 

Thanks to Peter Zheutlin, Pegasus Books, and The Book Club Cookbook for the review copy of Spin. I was not compensated in any way for my review and my thoughts, opinions, and feelings are my own. 

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I'm sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. Here's a link to this week's post. 

 

Creamy Wild Rice & Salmon Soup (Chowder?) for Souper (Soup, Salad & Sammie) Sundays

When it came to soup this week, I wanted something thick, creamy and comforting. I was deciding between a fish chowder and a creamy wild rice soup when I decided to combine them for Creamy Wild Rice & Salmon Soup.   

Creamy Wild Rice & Salmon Soup

By Deb, Kahakai Kitchen

(Yields 4-6 Servings)

 

2 Tbsp butter

1 medium onion, diced

1 large carrot, diced

2 medium celery stalks, diced

3 cloves garlic

1 tsp dried time

1 tsp celery salt

1 tsp dried tarragon

4 cups low-sodium vegetable stock

2 1/2 cups baby Yukon Gold potatoes, halved or quartered, depending on the size

1 cup wild rice

2 Tbsp cornstarch + 2 Tbsp cold water

2 cups coconut milk or half-and-half

18 oz salmon fillet, cut into chunks

sea salt and freshly ground black pepper

chopped fresh parsley for garnish

In a large heavy-bottomed soup pot, melt the butter. Add the celery, carrots, onion, garlic, thyme, celery salt and tarragon and cook over moderate medium-high heat, stirring occasionally, until the vegetables just start to soften, about 8-10 minutes. 

 

Add the stock, potatoes and wild rice to the pot. Bring to a boil, then reduce heat and simmer over medium-low heat, stirring occasionally, until the vegetables and rice are tender, about 35 minutes. Make a slurry with the cornstarch and cold water and stir it into the soup. Add the coconut milk and stir in the salmon and simmer, stirring occasionally, until the is cooked through, about 7-8 minutes. Season with salt and pepper. Ladle the soup into bowls and serve, garnished with chopped fresh parsley and enjoy.

Notes/Results: Rich and creamy and delicious, this soup hit the spot. It's hearty without being heavy and is one of those soups that's like a hug in the bowl. I like the slightly chewy texture of the wild rice and the chucks of the potatoes and the richness of the coconut milk. If you aren't a salmon fan, you could use another fish, chicken, or even mushrooms for a veg-friendly take. I would happily make it again. 

 Let's take a look into the Souper Sundays kitchen and see who is here:

    

Crafty Gardener brought Split Pea and Potato Soup, saying "Split pea and potato soup is another ‘soup’er delicious recipe and great way to get lots of veggies and fibre all cooked into a delicious soup. You can have this soup as is, blended half and half or smooth. The choice is yours. I like half in the blender and then mixed with the remainder for some texture."

Judy of Gluten Free A- Z Blog shared exotic Egyptian Molokhia Soup and said, "Yum! We love this soup! Molokhia is the Arabic word for a soup made from jute leaves which are a highly nutritious greens that are very popular in Middle Eastern countries. Once again, I am sharing one of my mother-in-laws authentic recipes. In Egypt, Molokhia is eaten as a soup. In Lebanon Molokhia is eaten somewhat differently using a larger leaf to make more of a stew."

 

Debra of Eliot's Eats is here with White Pumpkin Soup with Southwestern Spice saying, "A couple of weeks ago, it was time to pull the fall decorations off the front porch before the pumpkins froze. I didn’t go all out with decorating so I just had a small pie pumpkin stacked on top of a squatty white pumpkin. White pumpkins were new to me, at least in the kitchen. I was anxious to try the puree in a soup."

 

Thank you for joining me this week Debra, Judee, and Crafty Gardener!

(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!

 

Donna Hay's Creamy Potato and Sauerkraut Soup with Hot Smoked Salmon for Souper (Soup, Salad & Sammie) Sundays

I wanted to change up my potato soup game a little and when I saw a recipe for Creamy Potato and Sauerkraut Soup with Hot Smoked Salmon on Donna Hay's website, I knew it was the one I wanted to try. 

I happen to be a fan of sauerkraut and this soup blends it with potatoes, leeks, black pepper and broth then add a creamy cup of crème fraîche at the end. You top it with extra sauerkraut and crème fraîche, and crumble hot smoked salmon and dill at the end. 

Donna Hay's Creamy Potato and Sauerkraut Soup with Hot Smoked Salmon

Recipe from DonnaHay.com

(Makes 4 Servings)

1 Tbsp extra virgin olive oil
1 leek, white part only, thinly sliced
600g (about 1 1/2 lbs) starchypotatoes, peeled & chopped
1 litre (4 cups) vegetable stock 
1 cup (180g) store-bought sauerkraut, plus extra to serve
cracked black pepper
1 cup (240g) crème fraîche
370g (13 oz) hot-smoked salmon, flaked
finely chopped dill, to serve

Heat the oil in a large saucepan over medium heat. Add the leek, cover with a tight-fitting lid and cook for 4 minutes or until softened. Add the potato, stock, sauerkraut and pepper and cook, covered, for 10 minutes or until the potato has softened. Remove from the heat and, using a hand-held stick blender, blend until smooth. 
 

Return the mixture to the pan over medium heat and stir in half the crème fraîche. Divide the soup between serving bowls and top with the remaining crème fraîche, extra sauerkraut, the hot smoked salmon, dill and pepper to serve.

Notes/Results: This soup is so good! I love how there aren't a lot of ingredients and how both the sauerkraut and crème fraîche make it tangy while the salmon adds a smokiness that adds to the depth. It is easy to put together and is really delicious and pretty in the bowl too. It was great with some soft sourdough today and I look forward to enjoying it for lunch this week and I would happily make it again. 

Linking up this post to I Heart Cooking Clubs where this week's theme is "Roots!"

Now let's check the Souper Sundays kitchen and see who is here!

Crafty Gardener is here with a BBQ'd Fried Egg Sandwich saying, "Fried egg sandwiches are a favourite stand by for lunch in our house. And when the November weather gives you an unexpected warm spell you take advantage of it it and make bbq’d fried egg sandwiches. We have a grilling mat that converts your bbq into a grill. Just perfect for cooking eggs."

Judee from Gluten Free A-Z Blog shared her Easiest Black Bean Soup recipe and said, "I enjoy soup all year round but when the weather starts to get cooler, I start to crave heartier soups made with beans. This hearty black bean soup is thick, delicious, and satisfying and one of the easiest soups I make." 

 

Thank you for joining me this week Judee and Crafty Gardener!

(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!

The Book Tour Stops Here: A Review of "Dead Girls" by Alice Bolin, Served with a Recipe for Deviled Eggs with Smoked Salmon

Why do the shorter weeks with holidays in the middle usually seem like much longer weeks? It's a mystery--as is why I am pairing Deviled Eggs with Smoked Salmon with my review of Dead Girls: Essays on Surviving an American Obsession by Alice Bolin. I'll attempt to explain how eggs fit with these essays that explore American pop culture by looking at our obsession with dead women on today's Aloha Friday TLC Book Tour stop. 

Publisher's Blurb:

In this poignant collection, Alice Bolin examines iconic American works from the essays of Joan Didion and James Baldwin to Twin Peaks, Britney Spears, and Serial, illuminating the widespread obsession with women who are abused, killed, and disenfranchised, and whose bodies (dead and alive) are used as props to bolster men’s stories. Smart and accessible, thoughtful and heartfelt, Bolin investigates the implications of our cultural fixations, and her own role as a consumer and creator.
 
Bolin chronicles her life in Los Angeles, dissects the Noir, revisits her own coming of age, and analyzes stories of witches and werewolves, both appreciating and challenging the narratives we construct and absorb every day. Dead Girls begins by exploring the trope of dead women in fiction, and ends by interrogating the more complex dilemma of living women – both the persistent injustices they suffer and the oppression that white women help perpetrate.
 
Reminiscent of the piercing insight of Rebecca Solnit and the critical skill of Hilton Als, Bolin constructs a sharp, perceptive, and revelatory dialogue on the portrayal of women in media and their roles in our culture.

Paperback: 288 pages
Publisher: William Morrow Paperbacks (June 26, 2018)

My Review:

Dead Girls centers around essays about pop culture and books and the trope of how we as a culture, have a fascination with the female victim--the dead woman (or dead girl as is the current habit in book titles) and how so much of what we watch, read, and listen to focuses on the violence against young, often vulnerable women. Woven into mentions of everything from Twin Peaks to Brittney Spears are stories about Alice Bolin's own adolescence and young adulthood, particularly after her move to Los Angeles and Hollywood, the mecca of the dead girl. Bolin explores her family relationships, boyfriends, her best female friend, and the rotation of somewhat random roommates she lived with eking out a food service living in expensive LA. For me some essays worked better than others--I found many of them a fascinating look at popular culture through feminist glasses and wanted them to continue while a few felt bogged down and wandered about, and I pushed through those. Although many of Bolin's references lean to what was popular in the 1990s-2000s when she was coming of age, she also pulls in more obscure and older references--books and movies from the 1960s and 1970s, Joan Didion and the Swedish Martin Beck book series, and she also riffs on more recent fare like Law and Order, the Serial podcast, the Lisbeth Salander books, Gone Girl and True Detective--so there's probably something in here that any pop culture fan can respond too. Bolin is smart, witty, and often darkly humorous and although Dead Girls is a bit of a mixed bag, it is an impressive non-fiction debut that I enjoyed and made me feel just a little bit smarter after reading. ;-) Take it to your favorite indie coffee shop and settle in with it and your brew of choice.

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Author Notes: Alice Bolin’s nonfiction has appeared in many publications including ELLE, the Awl, the LA Review of Books, Salon, VICE’s Broadly, The Paris Review Daily, and The New Yorker‘s Page-Turner blog. She currently teaches creative nonfiction at the University of Memphis.


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


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Food Inspiration: 

There's not a lot of good food in Dead Girls, although there is an essay that focuses on food obsession. Food mentions did include things like a plate of chicken (sadly, used to describe how a male comedian looked at a female rapper), pizza delivery, a raspberry bramble, grilled cheese and tomato soup, junk food, Thai noodles, sarsaparilla, expensive sandwiches, In-and-Out, roasted marshmallows, hot sauce-flavored potato chips, white wine, spaghetti, canned ravioli, Starbucks, peanut butter, peaches, a side of broccoli at a steakhouse, jars of preserved fruits and vegetables, "six dried apricots cut in quarters and mixed with a half cup of plain yogurt," angel food bundt cake with strawberries and sauce, Ginger Snaps (the movie but it could also be the cookie), a tea party, breakfast, Bud Lite with lime, the best Oaxacan food, Intelligentsia coffee beans, Pad Thai, a burrito, Diet Coke, chocolate and cookies, flash frozen ice cream, kimchi and pickles, chicken strips, root beer and dumplings.

So why deviled eggs? I like to tell you it's a because of the eggs symbolism of life, birth and fertility, immortality--womanhood and all that that fits into the feminist vibe of the book. Truthfully, the list of food mentions are either things I don't eat, junk food, gluten and excess carbs that I am currently avoiding, or things I just don't like. I had a busy week and had one book review post already and I was planning on making these eggs for I Heart Cooking Clubs--so I combined them with my review in one post. But, let's pretend it was because of the whole egg-feminist symbolism thing, OK? ;-)

Regardless of the whys, these are pretty yummy deviled eggs from Eric Ripert, made with a bit of luxury with the crème fraiche (spoiler alert--I used some Tofutti vegan sour cream I had on hand) and smoked salmon.

Deviled Eggs with Smoked Salmon
Slightly Adapted by Eric Ripert via AvecEric.com
(Serves 4)

6 eggs
2 tsp Dijon mustard
2 Tbsp crème fraiche (I subbed in vegan sour cream)
2 oz smoked salmon, diced
1 Tbsp sliced chives
cayenne pepper (I used Aleppo pepper)
sea salt and freshly ground black pepper

1 lemon, cut in half
smoked paprika to garnish (I added a few capers to garnish & and a bit of extra smoked salmon & chive)

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

Spoon the mixture back into the egg whites. Garnish with paprika.

Notes/Results: I am a deviled egg lover (Seriously, invite me to a party and if there are deviled eggs I will hover obnoxiously over the platter...) and a smoked salmon fan and I adore the two together. These have the perfect amount of flavor--nothing overpowers and they have a good, silky texture. Rather than stand over a tray of these eggs at a party, I would carry it to the couch and snarl at anyone who tried to take one. (There go my invites!) I would happily make them again.

Linking up with I Heart Cooking Clubs where this week's theme is From the Starter Menu, Eric Ripert recipes for appetizers and small plates.

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 "Dead Girls" 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.