The Algerian Couscous Connection

Don't you love finding terrific new authors?  Often I'll read the review for a brand new book, not even out yet, (which can be frustrating), but will go find what other books that author has written, read those reviews and perhaps check  one out.  Here's an enjoyable read by Juliet Blackwell, The Paris Key. first of a new series.   I noticed she had other books in series that didn't appeal (witches, ghosts and paranormal fiction), but this one definitely did, and I've already reserved her follow up to it.

A young American woman, Genevieve, with family ties to France, and even to Algeria, returns to Paris after the breakup of her marriage.  The city was where she spent some happy time as a troubled adolescent, with her loving aunt and uncle.  When he dies, she returns to find solace there once more, wearing around her neck an unusual key she inherited from her mother.  I loved all the connections, between family lost and found, secrets kept and finally revealed, past and present.  From the publishers:

"As a girl, Genevieve Martin spent the happiest summer of her life in Paris, learning the delicate art of locksmithing at her uncle’s side. But since then, living back in the States, she has become more private, more subdued. She has been an observer of life rather than an active participant, holding herself back from those around her, including her soon-to-be-ex-husband.

Kohlrabi, Couscous and Mahimahi, Ottolenghi Inspired

 We've all been hearing lots of good things about Yotam Ottolenghi over the past several years (at least some of us have) and seen various recipes, book reviews, interviews, etc. popping up on the internet; well if you had any doubts, I am here to tell you the hype is totally deserved.  After checking out two of his cookbooks from the library, Ottolenghi, the Cookbook, and Nopi, just to give the dude a try, they are now on my to buy list, very definitely.  Absolutely inspiring, from his creative, exciting use of new and old ingredients, to beautiful photography and good directions.  I am impressed!

Just for example, tonight's dinner, nothing fancy - a salad of julienned kohlrabi, with radishes, simply seared mahimahi, dusted with a bit of za'atar, accompanied by a couscous which included golden, caramelized onions.  None of which recipes were followed to the letter; it was his original ideas that got me going.  I threw toasted peanuts into the salad, and added dried chanterelle mushrooms, resuscitated in a saffron broth,  to the couscous, replacing what my pantry was lacking with what was available - to good effect, if I do say so.