This week's recipe comes from Marinades by Lucy Vaserfirer—a cookbook entirely dedicated to what our cooking columnist Sybil Pratt describes as "that little something that gives anything and everything you cook on the grill a special zing." Try this Indian-influenced Curry Marinade with lamb chops.
This bright yellow mixture isn’t exactly an authentic Indian recipe, but it’s sure to satisfy fans of curry.
Tool: 1-gallon zip-top bag
Yield: About ½ cup (enough for 2 to 4 servings)
Measure the oil, lime juice, ginger, garlic, jalapeño, cilantro and curry powder into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt.
SUGGESTED USES: boneless, skinless chicken thighs, pork chops, or lamb chops (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes), grilled.
Grilled Lamb Rib Chops
For 2 servings, add 6 frenched lamb rib chops (about 1 inch thick) to the Curry Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chops from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the chops when they are medium-rare. Tent the chops with foil and let rest for 5 to 10 minutes before serving.
Serve these lamb chops with dal and basmati rice, or any other Indian-style side dishes you like.
British author Stephen Lloyd Jones is making waves with his debut novel, The String Diaries.
Our reviewer, Elizabeth Davis, hails Jones for his winning combination of "a refreshing villain and a thrilling narrative laced with the Gothic: a woman being chased by a tyrannical male of supernatural ability in uninhabited places."
Amidst a literary landscape filled to the brim with zombies, vampires and werewolves, Jones offers an incredibly haunting new menace inspired by Hungarian folklore: The hosszú életek, or "long lived" ones, can take on the appearance and mannerisms of any person at any time.
When Hannah Wilde discovers that the women in her family have been plagued by a particularly twisted hosszú életek named Jakab with an intense romantic obsession, she must rely on her ancestor's string-bound diaries for guidance and survival.
When Jakab takes on the appearances of those she loves most, will Hannah be able to make the right decision? And if it comes down to it, will she be able to run?
Watch the trailer below and prepare your nerves for this engrossing read:
What do you think? Interested in picking up a copy?
Our Top Pick in Cookbooks this month is Fruitful: Four Seasons of Fresh Fruit Recipes by Brian Nicholson and Sarah Huck! With 140 seasonal recipes to choose from—plus growing tips and advice for canning and preserving—you'll be able to incorporate ripe fruits into your dishes in inventive ways all year. Take a break from summer burgers and BBQ with this light, fresh recipe for pan-roasted salmon.
Salmon with Plum, Cucumber, and Mint Salad
Not only is this salad a beauty to behold, it’s explosively flavorful, too. The syrupy, slightly tannic flavors of the plum really come alive when tossed with zingy rice vinegar and an abundance of clean, fresh mint. Although pan-roasted salmon has a melt-in-your-mouth quality that contrasts nicely with the bright fruit, you could throw the fish on the grill instead; the smokiness would also add a nice layer of complexity.
Makes 4 servings
Season the salmon liberally with salt and pepper. Rub the lime zest into the flesh.
Heat a large skillet over high heat. Add 1 tablespoon of the oil to the pan. Add the fish, flesh-side down and sear, without moving, until the underside is golden, 3 to 4 minutes. Turn and continue cooking to your desired doneness, 3 to 4 more minutes for medium-rare.
While the salmon cooks, prepare the salad: In a large bowl, combine the plums, cucumbers, scallion and mint. Toss in the 1 tablespoon of vinegar, the remaining 1½ tablespoons of oil and salt and pepper to taste. Taste the salad and add more vinegar if desired.
Place each salmon fillet on an individual plate and top with a few spoonfuls of the salad; serve any remaining salad alongside.
Does the phrase "Amish murder mystery" cause you to scratch your head in confusion?
Fans of Linda Castillo's Kate Burkholder series know exactly how thrilling this unlikely combination can be: Set in the heart of Ohio's Amish country in the town of Painters Mill, the sixth installment unfolds with the story of a brutal crime in 1976. Now, the Hochstetler farm is abandoned, and only one member of the family is left alive in Painters Mill.
When chief Burkholder is called to investigate an apparent suicide in a dilapidated barn, the death toll begins to climb quickly, and mounting evidence may have ties to the unsolved Hochstetler case.
Chief Burkholder tries to keep her famously level head amidst claims of malicious ghosts from the victims, and her domestic tranquility has vanished: state agent Tomasetti is unable to provide much comfort as he's distracted by one of his wife's killers roaming free.
The Dead Will Tell is featured in our July Meet the Author feature, and you can find it on shelves today!
Check out the trailer below:
What do you think, readers?
How are you celebrating Independence Day tomorrow, readers? I'm sure most of you will be enjoying food and fireworks with friends and family, so today we're sharing a recipe for a dessert that's almost as American as apple pie: blueberry cobbler! Jeni Britton Bauer, owner of the quickly growing Jeni's Splendid Ice Creams, expands upon her ice cream offerings with plenty of unique new flavors, but her recipes for baked goods, sundaes, parfaits and frozen layered cakes in Jeni's Splendid Ice Cream Desserts are the real show-stoppers here.
Makes 9 servings
Butter an 8-by-8-inch baking pan. Combine the blueberries with the sugar, salt and lemon juice in a medium bowl, tossing to coat.
Add to the prepared pan. Spoon the batter over the fruit, making 9 equal biscuits.
Preheat the oven to 375°F.
Bake the cobber for 35 minutes, until the tops of the biscuits are golden and the berries are bubbling. Remove from the oven and allow to cool slightly before serving.
Sweet Cream Shortcakes
Makes 9 to 12 servings
Preheat the oven to 450°F. Butter a quarter sheet pan.
Put the flour and cold butter in a food processor and pulse 15 times. Add the cream and pulse until the dough comes together into a shaggy mess.
Turn the dough out onto a lightly floured surface and press it together. Fold the dough in half, then fold it over itself two or three times, just until it is no longer clumpy. Spread the dough onto the pan—it spreads easily, so you can use your hands.
Bake for 20 to 25 minutes, or until lightly golden brown. Remove the cake from the oven and cool on a rack.
Looking for an especially meaty thriller to dive into this summer? Terry Hayes may have just the novel for you with I Am Pilgrim; weighing in at 640 pages, Hayes offers up a page-turner with plenty of muscle. A retired intelligence officer for a U.S. organization far more secret than the CIA, known simply as Pilgrim, has penned a game-changing textbook on criminal investigation that has brought police investigation miles ahead of where it once was. But there's a problem—a particularly ruthless someone seems to have read it a bit too well, and may have committed the perfect unsolvable murder.
Humble, yet tough-as-nails homicide detective Ben Bradley tracks Pilgrim down in the streets of Paris to beg for his help in the investigation, and soon the action takes off at a breathtaking pace. From Moscow to the United Kingdom, from Saudi Arabia to the dusty streets of Afghanistan and back home to the U.S., the manhunt for a brilliant terrorist known as "the Saracen" tests everything Pilgrim has learned in the field.
For almost a decade I was a member of our country's most secret intelligence organization, working so deep in shadow that only a handful of people even knew of our existence. The agency's task was to police our country's intelligence community, to act as the covert world's internal affairs department. To that extent, you might say, we were a throwback to the Middle Ages. We were the ratcatchers.
Although the number of people employed by the twenty-six publicly acknowledge–and eight unnamed—US intelligence organizations is classified, it is reasonable to say that over one hundred thousand people came within our orbit. A population that size meant the crimes we investigated ran the gamut-from treason to corruption, murder to rape, drug dealing to theft. The only difference was that some of the perpetrators were the best and brightest of the world.
The group entrusted with this elite and highly classified mission was established by Jack Kennedy in the early months of his administration. After a particularly lurid scandal at the CIA—the details of which still remain secret—he apparently decided members of the intelligence community were as subject to human frailty as the population in general. More so probably.
What are you reading this week?
We're kicking off Private Eye July, a whole month devoted to the best new mysteries and thrillers, with a trailer for our Top Pick in Mystery, Saints of New York!
Like your mysteries chock full of decades-spanning Mob drama, crooked cops and flawed heroes, all with a true crime angle? Then step right up, because British author Ellory has the novel for you.
Frank Parrish is a stubborn (and often self-destructive) NYPD homicide detective living in the shadow of his father's legacy. The weight of a botched hostage negotiation weighs heavily on Frank, and his mandated psychotherapy sessions soon open a dialogue about his father and the Saints of New York—cops who helped the Mob during the '60s and '70s. Soon, Frank's attention is called to the murder investigation of a teenage girl, and common threads are uncovered between past and present crimes.
Watch the gritty (and quite bloody) trailer below.
What do you think, readers? Interested? Read our Q&A with R.J. Ellory for more on Saints of New York.
David Lebovitz lets us all live vicariously through his picturesque (and delicious) adventures in Paris in his book, My Paris Kitchen: Recipes and Stories. Parisian desserts may strike fear into the hearts of inexperienced home cooks, but Lebovitz offers a solution with this simple stunner: a ridiculously decadent recipe for salted butter caramel-chocolate mousse that just might take some of the sting out of being stuck stateside.
Salted butter caramel-chocolate mousse
MOUSSE AU CHOCOLAT AU BEURRE SALÉ
There’s not much I can say about this. One bite will leave you just as speechless.
1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
2. When the caramel is a deep amber color and starts to smoke, wait a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk in the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
Once smooth, add the chocolate, stirring gently until it’s melted and smooth. Scrape the mixture into a large bowl and let it sit until it’s at room temperature. Once it’s no longer warm, whisk in the egg yolks.
In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.
International model Cea Sunrise Person may have an unconventional career, but she had a very unconventional childhood.
In her memoir North of Normal, Person deftly details the "miserable excesses and occasional beauty" of her off the grid upbringing in the Canadian wilderness. Until the age of 13, Person lived with her free-spirited mother, grandparents and two aunts in a tipi. That's right: No running water, no plumbing and no electricity. They formed a totally self-sufficient community, foregoing modern amenities and living off the land.
Their tiny hippie utopia—where little clothing is worn, lots of pot is smoked and sex is rarely private—is soon interrupted by Person's mother, whose string of whirlwind relationships threaten any possible stability.
Watch the trailer, narrated by Person herself, below:
What do you think, readers? Will you pick up a copy of North of Normal?
Father's Day may be behind us, but Steven Raichlen's Man Made Meals: The Essential Cookbook for Guys is sure to be a welcome addition to any guy's culinary arsenal, especially if their recent Father's Day gifts included a grill or some fancy new kitchen gadgets. Raichlen offers straightforward advice and step-by-step instructions to help any dude find his footing in the kitchen—from using a blowtorch to sear salmon to shaking up a mean martini. Guys (and gals!) looking for the perfect summer backyard burger should try out this recipe for the Ur-Burger, and discover firsthand why Man Made Meals is our Top Pick in cookbooks this month.
Photo credit: Lucy Schaeffer/Man Made Meals
Shop: My dream ground meat mix combines ground sirloin (40 percent), chuck (40 percent) and brisket (20 percent). Make friends with your local butcher and ask him to custom grind it for you. Brioche rolls (French egg bread) make great buns. Add ripe heirloom tomato and leaf lettuce or arugula. Perfection lies in the details.
Gear: Your basic kitchen gear including a large (10 to 12-inch) cast-iron or nonstick skillet and an instant-read thermometer.
What else: I prefer my burgers hot off the grill (surprise), and on page 113 you’ll find instructions for grilling burgers. But apartment dwellers without grill access can take comfort in the knowledge that many an iconic burger (California’s In-N-Out Burger and Umami Burger to name two) is cooked on a griddle, and you can achieve the same result using a skillet.
Time: About 20 minutes
The perfect burger. Platonic idea? Or beef patty that actually exists? If you start with the right meat, patty shape and bun and keep the flavorings subordinate to the beef, any burger has the potential for greatness. In the following pages you’ll find some favorites. We start with the Ur-Burger (from the German word ur for original, fundamental, or basic), which you can customize to taste.
Makes 4 burgers
1. Divide the beef into four equal portions. Shape each portion into a patty about 1-inch-thick and slightly larger in diameter than the buns (lightly wet your hands with cold water before handling the meat). Work with a light touch, handling the meat as little as possible. Make a slight depression in the center of the patties; they should be slightly concave. You can form the burgers up to 6 hours ahead. Arrange the burgers on a plate lined with plastic wrap and cover them with more plastic wrap. Refrigerate the burgers until you are ready to cook them.
2. Just before cooking, generously season the burgers on both sides with salt and pepper, turning them gently.
3. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the burgers, spacing them 2 inches apart. Cook the burgers until the bottoms are browned, 3 to 5 minutes. Using a spatula, gently turn the burgers over and continue cooking them until done to taste, about 5 minutes more for medium. To test for doneness, insert an instant-read thermometer through the side of a burger. When the burger is cooked to medium the thermometer will register 160°F.
4. Transfer the burgers to a warm plate. Place a tiny pat of butter (about 1 teaspoon) on top of each burger and let the burgers rest for
1 to 2 minutes. (Chefs call this “tempering” the meat and it helps produce juicier burgers.)
5. Meanwhile, spread the insides of the buns with the remaining 1 tablespoon of butter. Pour off the fat from the skillet and wipe it clean with paper towels. Toast the buns, cut sides down, in the skillet over medium-high heat until golden, 1 to 2 minutes. You may need to work in several batches.
6. To assemble the burgers, spread the buns with “Secret Sauce,” if using, or whatever condiment(s) you prefer. Place a burger on top of the sauce and top it with a lettuce leaf and a tomato slice and any embellishments you like. Add the top of the bun and dig in.
Excerpted from Man Made Meals: The Essential Cookbook for Guys © 2014 by Steven Raichlen. Photography by Lucy Schaeffer. Reproduced by permission of Workman Publishing. All rights reserved. Read our review of this book.