Blue Monday by Nicci French

BlueMonday
Blue Monday by Nicci French
Publisher: Penguin Group

As I mentioned before, I started with book 7 – yeah, brilliant. But I was so taken with the story and characters that I decided I would grab book 1 and read the beginning, even if I do have a few spoilers along the way.

This book is the start of the Frieda Klein series and it begins in 1987.

It takes a while to get started, it moves rather slowly at first while you get to know the characters but, in my opinion, the character development is worth it. Frieda is a psychotherapist. She isn’t a warm character but I like her. She’s complex, cool and competent. Intelligent and a problem solver. Her mind never seems to shut down and so she walks the streets of London at night until she is weary. I like her rituals such as laying the fire in the morning so she can start a fire each evening when she returns home. I like her organizational method to approaching….anything.

This book introduces us to Frieda’s latest client, a troubled man named Alan Dekker. The short gist of it is he is an emotional mess. He is on the verge of a breakdown and anxious all the time about so many things in his life. To add to it, he and his wife Carrie are having trouble conceiving a child. He wants a child of his own rather than adopting and gives Frieda great detailed descriptions of his fantasy child, down to the hair color and build. He explains all this during his therapy sessions, a place where he should be safe and know his feelings won’t be shared. Unfortunately a little red-haired boy named Matthew Faraday has been abducted and he fits the description of the fantasy child to the letter. Big red flag here! Did Dekker abduct Matthew?

Now comes the ethical dilemma for Frieda about whether she needs to go to the police. Detective Chief Inspector Karlsson is assigned the missing child case and this is where he crosses paths with Frieda Klein. It’s explosive in so many ways. This sets up the premise that Frieda may be working, albeit hesitantly, with the police now and again.
The end wraps up fairly nicely yet leaves you curious about a few possible loose ends.

So. Now that I have read both the last book and then this book  I can say that I will read the series  – but I liked the characters in Sunday Silence better than this one. Clear as mud right? Knowing how some of these folks turn out and clearly the writing was crisper in book 7, that’s what interests me. Blue Monday needed to have the character development and the explanations about their lives but it wasn’t a I’m-in-love-with-this-series instantly had I started with this book.
Please don’t let me turn you off to the Frieda Klein series, I honestly do think it’s good.

Food mentioned here and there……
Curried cauliflower and chick pea salad
Marmalade Bakewell tart
Holubsti (pickled fish)
Kutya (wheat, honey, poppyseed and nuts)

Recipe for chickpea salad may be found HERE.

sand2

Linking up with Joy’s British Isles Friday , Beth Fish’s Weekend Cooking Series and January Foodies Read at Spirit Blog.

BriFri-logo2018FoodieRead

Advertisements

Food Processor Perfection – Vegetable Gratin

gratin5 You just can’t go wrong with America’s Test Kitchen. Any recipe I’ve tried from ATK has come out perfectly. When I saw this cookbook focusing on using the food processor I had to try it.

Actually, I had this book checked out of the library a while back and waited to post this.  I don’t know why.  Then I thought about not posting it as some folks are in the middle of extreme winter weather where you can’t get a decent tomato or zucchini.   But it is summer in the southern hemisphere so I thought, why not.  (That’s a shout out Carole’s Chatter 🙂 And I would still make this in winter with hothouse tomatoes because its a comfort food (for me).

Anyway…….first recipe I tried was a Summer Vegetable Gratin with lots of juicy tomatoes, crisp zucchini, sliced onions and garlic.  Obviously there is cheese and the merging of these ingredients makes for a fabulous side dish or vegetarian main dish.  It also makes for a messy kitchen but I assure you it’s worth it.

This was meant to last as two side dishes but we almost devoured the entire thing in one sitting.  We served this with grilled fish.

gratin6

Recipe follows and I will warn you, it’s a bit time consuming but you can cut back on the time with some of the prep.  I gave the recipe as printed in the book but obviously you can make your own adjustments. Enjoy!

Vegetable Gratin

6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices
1 pound yellow squash, ends trimmed and sliced crosswise into 1/4-inch-thick slices
2 teaspoons table salt
1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters ( I used 1 cup of Panko one time and a slice of my French bread another time)
2 ounces Parmesan cheese, grated (about 1 cup)
2 medium shallots, minced (about 1/4 cup) (I used onions once and shallots the next time.  made no difference)
1/4 cup chopped fresh basil leaves

Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside. Midway through prep start heating your oven to 400 F.

Toss zucchini and squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened  (15 minutes). Set onions aside.

Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake in a 400 degree oven until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.

Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs). Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

It’s a bit time consuming but it’s delicious. Totally worth it.

I am sharing this with Beth Fish’s Weekend Cooking Series and January Foodies Read at Spirit Blog.

2018FoodieRead