LUCY BURDETTE: I am so super-excited to welcome today's guest to the blog: Julie Williams. She will offer a recipe, of course. And talk about finishing her mother Sheila Connolly's The Secret Staircase. We loved Sheila and still miss her here on MLK, so it's a treat to welcome Julie!
Leave a comment to be entered in the drawing for that very special book!
JULIE WILLIAMS: Hello, mystery lovers! I’m dropping in today to share an easy summer recipe and say a few words about The Secret Staircase, the last book by my mother, Sheila Connolly, which is out this week.
I live in Chicago, and it's been hot here. Not as hot as in some parts of the country, but the temp is often still hovering around 90 degrees in the late afternoon, and the air feels like soup as I grudgingly take my daily walk around the neighborhood. When dinnertime rolls around, I am loathe to turn on the oven or even boil water, and I don't have a grill. So... what's in the fridge? I have been hitting the local farmers’ markets in earnest lately, trying to be more conscious of the seasons and the specific gustatory joys they bring, and I remembered a recipe using little tomatoes that I discovered in a restaurant a decade or more ago. (What restaurant, you ask? The memory is entirely gone. Somewhere near Boston? Anyway...) I particularly love this summer salad because it requires no cooking, it comes together quickly, and it surprises the taste buds with its contrast of sweet-tangy balsamic vinegar, creamy goat cheese, crunchy onion and fresh baby tomatoes. You can make a batch a day ahead and keep it in the fridge, but I prefer to eat it as soon as it’s ready – the discrete chunks of goat cheese in the mix are a delicious surprise.
I should mention that The Secret Staircase isn’t really a book about food. It’s the third installment in my mother’s Victorian Village series, and the primary focus is the renovation of an old house – which is interrupted, surprise surprise, by the discovery of a body behind the kitchen wall. But part of the editing process to get the book into its final form was adding sensory detail – places, people, objects, food.
One of the elements I enjoyed building into the book was our hero Kate Hamilton's enjoyment of eating. She’s harried, she’s busy, but she is also something of a sensualist, and relishes stopping for a bite whenever she can, even if it’s a simple takeout pizza at the end of a long day. Part of this arc is Kate’s discovery that the humble luncheonette in town, run by Ted Wilson (a minor character who serves on the board of Kate's town restoration project), makes better food than Kate had realized. Kate used to hang out at Ted’s lunch counter as a bored teenager, probably consuming root beer and french fries exclusively, so she doesn't expect much from the place. But when she returns to the town as an adult and finds few local options to feed herself (she's not much of a cook), she discovers that Ted's food is delicious, full of fresh ingredients and satisfying flavors. I imagine this dish on Ted's lunch menu – only in July and August, of course, when his rooftop tomatoes are perfect and abundant.
You might read this recipe and find yourself thinking, "That's it? I'm done?" But on a busy weeknight, you'll be saying, "That's it! I'm done!" I made this one evening last week, next to a few fried breakfast sausages, and that was dinner. I handed the baby (a very willing eater of most foods) half a grape tomato, to see how she liked it. She put it into her mouth, made a face, took it out of her mouth, and handed it back to me. Dear reader, I ate it anyway. It was that good.
Five-Minute Tomato Salad
Ingredients:
1 pound grape/cherry tomatoes
Half a red onion
Balsamic vinegar
Olive oil
Fresh basil leaves (about a dozen)
4 oz. Goat cheese (a small log)
Process:
Rinse the tomatoes and slice them in two. Dice the red onion, fairly small. Place the onion and tomatoes together in a bowl, and splash on some olive oil and balsamic vinegar (more vinegar than oil). [photo 2] Tear up the basil leaves by hand, or chiffonade (roll up and then chop into ribbons) if you're feeling fancy. Turn the mixture a few times with a spoon, and let sit briefly. Just before serving, crumble some goat cheese (more or less than 4 ounces, depending on how much you love goat cheese) into chunks and sprinkle on top. Toss lightly and serve.
And: I’m giving away a copy of The Secret Staircase! To enter, comment below with your favorite easy dish to make in hot weather.
About The Secret Staircase:
Kate Hamilton is feeling good about her plans to recreate Asheboro, Maryland as the Victorian village it once was. The town is finally on her side, and the finances are coming together.
Kate's first goal is to renovate the Barton Mansion on the outskirts of town. Luckily, it's been well maintained in the century since the wealthy Henry Barton lived and died there. The only substantial change she's planning is to update the original kitchen so that it can be used to cater events in the building. But when the contractor gets started, he discovers a hidden staircase that had been walled in years earlier. And as Kate's luck would have it, in the stairwell is a body.
After her initial shock wears off, Kate is relieved when the autopsy reveals that the man had died around 1880. Unfortunately, it also reveals that his was not a natural death—he was murdered. And serious questions remain: who was he and what was he doing there?
Kate begins a hunt to identify the man and figure out what he was doing at the Barton Mansion. But when a second body is found—this time from the present day—Kate realizes that real dangers lie in digging up the past...
Find Julie:
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I love Sheila Connolly’s books and am so sad she is gone. Thank you for sharing. I look forward to reading this one.
ReplyDeleteI hope you will enjoy!
DeleteThis sounds delicious, Julie! I would have to omit the onions in mine but would probably add diced cucumber for some crunch.
ReplyDeleteI was thinking fresh corn might be good, too. The crunch is nice!
DeleteI love making salads using convenience items. Rottiserie chicken is a God sent item for protein for our family. It is wonderful to add to a salad for a main dish or to make chicken salad sandwiches. So sad to have lost such a wonderful author before her time.
ReplyDeleteRotisserie chicken is indeed a miracle of our time!
DeleteChicken salad is an easy summer meal. i also love cold pasta salad. I have so enjoyed your mom's Orchard Series. I'm sorry for your loss.
ReplyDeleteclarksrfun at gmail dot com
I will eat pasta in almost any context. :)
DeleteChef Salad, Shrimp Salad, or Sub Sandwiches. I have always loved my crockpot, especially for summer meals. I'm sorry for your loss. Thank you for providing this summer receipe and a look into your mother's book.
ReplyDeleteOoh, a good sandwich on a crusty roll in the summertime -- it's hard to beat.
DeleteThis sounds delicious! My go to is Tuna salad and served on croissants. Tuna, bread and butter pickles, onions, and mayo. Thank you for the chance.
ReplyDeleteYum! Sounds kind of like the ham and cheese sandwiches you get on the street in France -- simple and perfect.
DeleteI enjoy a kale salad with tomatoes, basil, cucumber and avocado. So refreshing and easy. saubleb(at)gmail(dot)com
ReplyDeleteKale! The kale is plentiful this year.
DeleteWhen it's really hot in the summer,we often aren't really hungry. A good old smoothie is quick easy and refreshing.
ReplyDeleteDefinitely this. I am also a fan of the cheese and crackers meal, usually while standing at the kitchen counter and staring into space.
DeleteThank you for finishing your mom's book!!!! Can't wait to read it. My favourite summertime dish is pasta salad with tomatoes, cucumbers, onions,zucchini and feta cheese with a balsamic vinaigrette. Simple is better especially with all of the produce from the garden.
ReplyDeletesandra shenton 13 at gmail dot com
That sounds delicious! I hope you will enjoy the book.
DeleteMy husband would love that salad, but I'd have to take out the onions or he'd stink for days. My favorite dish when it's hot is whatever salad I can make with the ingredients I have on hand. Kkcochran (at) hotmail (dot) com
ReplyDeleteI can relate. "Whatever's in the crisper" salad is often surprisingly good!
DeleteMy husband would love that salad, but I'd have to take out the onions or he'd stink for days. My favorite dish when it's hot is whatever salad I can make with the ingredients I have on hand. Kkcochran (at) hotmail (dot) com
ReplyDeleteI'm so sad that she's gone and would love to read this book!
ReplyDeleteI know she would have looked forward to everyone reading it.
DeleteWe do a lot of tuna salad, or something quick on the stove like hamburgers, eggs, etc.- anything that doesn't use the oven and heats up the house.
ReplyDeletekozo8989(at)hotmail(dot)com
Tuna salad is delicious. And nutritious!
DeleteSounds lovely! I make a cottage cheese salad in the spring and early summer - green onions, radishes, and a good sprinkle of black pepper and Fox Point seasoning blend. A scoop of it is great along side any sandwich or burger.
ReplyDeleteGoat cheese makes anything taste great!
ReplyDeleteI agree!
DeleteWelcome, Julie! What a treat to have one last book from your mother. Simple as the salad is -- and perfect for summer evenings -- she'd have admired your inventiveness in the kitchen in recreating something remembered from so long ago!
ReplyDeleteWe used to have it together at home, many years ago. It felt like a true discovery!
DeleteThanks for sharing the recipe, Julie...I love the combination...and thanks for finishing your mom's book to share with her fans. But I especially loved the baby and tomato story. Best wishes for wonderful reviews and great sales.
ReplyDeleteIt is funny to discover what a baby will and won't eat... And what I am willing to eat once she has rejected it! :)
DeleteMine is a FRESH FRUIT salad, with endless possibilities, a bit of fresh mint & topped with yogurt. But which to choose? Noosa has Strawberry Rhubarb, T J has Passion Fruit/Guava, and several have Pineapple. If you stir in a bit of sour cream, it cuts the sweet, but gives a creamy topping. ENJOY! (Miss Sheila, glad to have you join!)
ReplyDeleteYum! Any of these, please.
DeleteI usually just make a salad
ReplyDeletesgiden at verizon(.)net
The summer classic.
DeleteSo sorry for your loss. I loved your Mother's books. In the summer, I enjoy more fresh fruit as well as chilled pasta salads. Thanks for finishing this book.
ReplyDeleteCold pasta salads are a thing of beauty.
DeleteSo nice to see you here, Julie, with your delicious salad and your mother's book! I feel as though I'm saying hello to Sheila, again. My goodness the world misses her, but you've done a fabulous job, and I love saying hello to you! I'm a bit further south, in Champaign, IL, where we sweat in the same lovely heat and humidity, but have fields of corn and beans instead of the lake.
ReplyDeleteHello to you too, Molly! If one can't be near a body of water, corn fields are also a pleasing sight. :)
DeleteSpeaking of sandwiches, this tomato salad would go swimmingly on a baguette spread with sweet butter to make a delicious sandwich!
ReplyDeleteI am so so happy that you've finished your mom's last book. What a treat and a beautiful way to bring her back to all of us!
Yum! Yes please.
DeleteIt's a treat to have one more piece of your mom to share with the world.
ReplyDeleteThis sounds quite tasty. Yes, fresh corn would be a lovely addition. Corn and tomatoes are a proper match.
Living in south Florida we are used to it being hot most of the year. That's what a/c and electric bills are for. So today with it 89 with a real feel of 101 at the moment, I'm making soup with some of Roberta's Rancho Gordo beans and lots of lovely veggies.
libbydodd at comcast dot net
Yum! Beans and veggies, delicious and nutritious.
DeleteI loved Sheila's County Cork mysteries and this Victorian village series, and thank you for one last book. Rotisserie chicken is a favorite added to salads with fresh veggies or for a quick chicken salad. Yum! charlenemwilson89@gmail.com
ReplyDeleteA chicken I don't have to cook myself is always pleasing. :)
DeleteWhen it is hot, I think a chef salad is a nice choice and it helps clean leftovers out of the refrigerator!
ReplyDeleteNancy
allibrary (at) aol (dot) com
Agreed. Move that produce and make room for more!
DeleteI was so happy to hear that your mom's last book would be finished. Reading her multiple book series through the years has given me lots of enjoyable hours and I will miss reading about all of her characters adventures. Thanks for helping give us her last story. My favorite hot weather quick meal is salad. I love a loaded salad, one with every vegetable and fruit that I have on hand, topped with grilled boneless, skinless chicken breast slices. I put chicken pieces in my indoor grill while I put together a fresh salad, so it comes together fast, and is perfect for hot days.
ReplyDeleteRenee (Mickeymania1@aol.com)
That sounds delicious! I love a big salad with lots of flavors and textures. And thank you for reading my mom's books! They meant a lot to her.
DeleteI made a similar salad last night. English cucumber instead of onion. I wish I'd had the goat cheese to add! My solution for hot days is to send my husband out to buy something already cooked. Is that cheating?
ReplyDeletepatdupuy@yahoo.com
That sounds like a good plan to me!
DeleteJulie, thank you so much for finishing your mother's book. She was a wonderful friend and she always spoke of you with such love and pride. This is a fantastic recipe for these steamy times. Thank you! I am off to order! Hugs.
ReplyDeleteI hope you will enjoy! (The book and the recipe)
DeleteWelcome to the Kitchen, Julie! I enjoyed many years of blogging with your mom. She was (and continues to be) an inspiration. Marc and I applaud your work in finishing THE SECRET STAIRCASE, and we wish you the greatest success with it. Our warmest wishes always...
ReplyDelete~ Cleo
Thank you, Cleo! I know my mother's cozy community was very dear to her. I am glad she got to have so many fun years of writing and reading with you all.
DeleteSesame Noodles is a great hot weather option since it is served chilled. It is also pretty easy to make and you can make elements in advance.
ReplyDeleteI love Sheila's work and miss her. Thank you for finishing her last book.
ReplyDeleteI'm one of many who miss your mother and appreciate your finishing THE SECRET STAIRCASE. Thank you for visiting with a recipe. ~Maya
ReplyDeleteGreek yogurt with fresh berries from the farmers market is a summer favorite along with grilled cheese and heirloom tomato sandwiches.
ReplyDeletejtcgc at yahoo dot com
My favorite easy meal is a fresh tomato sandwich on toast and mayo.
ReplyDeleteSometimes a slice of my favorite cheese. Mmmm!!
lindalou64(@)live(dot)com
So sorry for your loss. What a great tribute to your Mom that you finished her book. I'm looking forward to reading "The Secret Staircase". Your recipe looks really refreshing for a hot day. I'm definitely going to try it this week, more hot weather coming to Chicago this week.
ReplyDeletediannekc8(at)gmail(dot)com
Thank you, Julie, for giving your mother’s readers one more wonderful book. I met your Mom when I was living in Taunton (MA) and it was such a pleasure to follow her writing ever since. I believe I’ve read every book she had written and I’m thrilled to have one more!
ReplyDeleteAs to easy summer meals, I always keep frozen shrimp in our house for quick and easy meals. Nothing could be easier for a dinner protein than sautéed, in butter and/or olive oil, shrimp with garlic and herbs and used on Bruschetta or over a pasta or fresh garden salad or potato
Salad which is a favorite. I keep quite a few items on hand that make great Charcuterie presentations and meals too!
Thank you so much for your talent to complete this last book!
Sincerely
Cynthia Blain
ceblain43(AT)charter(DOT)net
Enjoyed the recipe, I love to make my broccoli salad! tWarner419(at)aol(dot)com
ReplyDeleteSorry for your loss. I read all your mother's series. I like various salads and open faced sandwiches.
ReplyDeleteI was so sad to hear of your mom’s passing and very excited that you will be carrying on her legacy. I look forward to reading the book and trying out your recipe - what’s not to love with those wonderful ingredients? My mom used to make cantaloupe and vanilla ice cream for us as an occasional dinner treat on summer nights when it was too hot to cook!
ReplyDeleteSalads are a mainstay in hot weather. And this time of year I add diced or sliced fresh peaches from our tree. The book sounds really good! Thank you for the chance to win. Your mother was loved by many and will be missed!
ReplyDeleteMarinated broccoli salad. Just fixed it for a birthday celebration yesterday.
ReplyDeleteCheese and jelly sandwich with chips. Terry0743@aol.com
ReplyDeleteEven in the summer time we need a morning pick me up or maybe an evening sweet that simple to fix and done in short order. To me that makes me think of maple bars. Here's a super easy and fast way to satisfy that sweet tooth in the summer - or any time a graving hits.
ReplyDeleteEasy 15-Minute Maple Bars
Ingredients
1 8-count can refrigerated biscuit dough (I used Pillsbury Grand Homestyle Buttermilk biscuits)
2 cups oil, for frying
1/4 cup butter
1/2 cup brown sugar
3 TBSP milk
1 TBSP corn syrup
2 tsp maple extract
2 cups powdered sugar
Directions
Pour 2 cups of oil into a medium sized saucepan and begin heating on medium-low heat.
Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.
Check the temperature of the oil using a meat thermometer– it needs to read 350 degrees F. Increase heat gradually if necessary.
Once oil is ready, drop bars in 2 at a time. Let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown.
Let bars cool for a few minutes, then whisk the glaze to make sure it’s smooth enough to dip each bar. Dip the bar, then immediately turn glaze side up on a cooling rack.
Repeat this process until all bars are fried and glazed. They’re best eaten within an hour, but even the next morning they’re amazing!
2clowns at arkansas dot net
Julie, I loved everyone of your mother’s books I’ve read, which admittedly so far is the Orchard series. I plan on devouring the rest of her books. I’m so deeply sorry for your mother’s loss. Thank you for finishing the Secret Staircase. It sounds so good.
ReplyDeleteHello Julie, My deepest sympathy to you and your family. Thank you for finishing "The Secret Staircase." I love your Mom's writing and now it will be a delight to read yours. The Five-Minute Tomato Salad sounds so good! My recipe for cooking in the heat is to call for take-out.
ReplyDeleteThis recipe sounds very refreshing. Thank you for the chance.
ReplyDeleteJess
maceoindo(at)yahoo(dot)com
My best recipe for summer:
ReplyDeleteYou will need:
One husband
A microwave or toaster oven
A freezer packed with salmon burgers, pizza, veggies, etc.
Directions:
Put husband in charge of dinner. 😌😌
This book looks so good! I like to make pasta salad and meat and cheese sandwiches.
ReplyDeleteYour recipe is right up my alley. I am a bruschetta kind of person for hot summer days. And if I need something more substantial, I usually gently fry an egg or two to have on the side.
ReplyDeleteLittle lamb lst at yahoo dot com
Glad to see you're finishing the book. Recipe sounds great!
ReplyDeleteJulie, thank you for the recipe and a BIG THANK YOU for finishing your Mother's book. I have loved all of her books and look forward to reading this on. I don't need to be put in the drawing as I only red Kindle books any more.
ReplyDeleteNancyB
Our favorite summer meal is shish kabob, using whatever meat and vegetables we have - cut them up for grilling, with no cleanup!
ReplyDeleteThanks for the recipe and the chance to win your mom's book. bella_ringer@hotmail.com
ReplyDeleteI'm so excited to hear there's a 3rd book in this series! Thank you so much for sharing your recipe (even if I share your daughter's distaste for tomatoes) and for the giveaway!
ReplyDeleteThe book sounds wonderful, and the recipe looks very tasty! One of my favorite sumer recipes is fresh shrimp sautéed in butter, add a bit of white wine at the end & stir in some cooked peas. Serve with the rest of the wine, some prosecco or (if you're not drinking alcohol) some sparkling apple cider.
ReplyDeleteHope I'm not too late to comment but I wanted to tell you how grateful I am that you have finished your mother's last book. I'm sure she would be pleased. In the meantime I want to make that easy supper dish right now. Thanks!
ReplyDeleteI love broccoli salad but I add grapes and apples to the standard. suefoster109 at gmail dot com
ReplyDeleteWe have a house full of all ages, including growing and very hungry boys. Their mom likes to feed them a hot meal every night and often it is spaghetti since everyone likes it. I, being the eldest and not having to cook it or clean up, am happy to eat whaever is served.
ReplyDeletelkish77123 at gmail dot com
I love to make an orzo salad with garden veggies and balsalmic dressing in the summer!
ReplyDeleteMy mother used to put ice cubes in our salads when it was hot. I have the first book in this series.
ReplyDeleteThis recipe does require a little bit of cooking but not much and no measuring. You'll figure it out. I call it pasta salad because it's my only pasta salad, and very filling. You can throw in some small cooked shrimp for more of a meal. Here it is...Bow-tie pasta, Basil Pesto – Jarred or homemade - I make my own with basil from my herb garden, Grape Tomatoes cut in half, Brocolli – Cut small florets and blanch briefly, Kalamata Olives. Throw it all in a large bowl, mix, and chill it a bit. I used to take bowls of it to work for lunch. Yum.
ReplyDeleteThis book will be special. When it's too hot for anything else it's a salad of whatever is on hand and a sandwich if there are fixing for that.
ReplyDeletesallycootie(at)gmail(dot)com
When it's too hot, I do tuna salad. I am excited to read this book! Thanks for a chance. ljbonkoski@ yahoo.com
ReplyDeleteBoy, it has been too hot to do anything lately!! We try to grill out when we can, and I like to fix stuffed zucchini boats or sauteed zucchini and squash with various seasonings (rosemary with lemon or lime juice is my favorite.) Unfortunately, our garden has been kind of a bust this year. :( smurphy(at)macados(dot)net
ReplyDelete