One Summer, America, 1927 by Bill Bryson

We  recently read One Summer, America, 1927 by Bill Bryson.  While it was not one of our favorites, we did learn a lot about America during the summer of 1927.  Here is what goodreads had to say about this book . . . "The summer of 1927 began with one of the signature events of the twentieth century: on May 21, 1927, Charles Lindbergh became the first man to cross the Atlantic by plane nonstop, and when he landed in Le Bourget airfield near Paris, he ignited an explosion of worldwide rapture and instantly became the most famous person on the planet. Meanwhile, the titanically talented Babe Ruth was beginning his assault on the home run record, which would culminate on September 30 with his sixtieth blast, one of the most resonant and durable records in sports history. In between those dates a Queens housewife named Ruth Snyder and her corset-salesman lover garroted her husband, leading to a murder trial that became a huge tabloid sensation. Alvin “Shipwreck” Kelly sat atop a flagpole in Newark, New Jersey, for twelve days—a new record. The American South was clobbered by unprecedented rain and by flooding of the Mississippi basin, a great human disaster, the relief efforts for which were guided by the uncannily able and insufferably pompous Herbert Hoover. Calvin Coolidge interrupted an already leisurely presidency for an even more relaxing three-month vacation in the Black Hills of South Dakota. The gangster Al Capone tightened his grip on the illegal booze business through a gaudy and murderous reign of terror and municipal corruption. The first true “talking picture,” Al Jolson’s The Jazz Singer, was filmed and forever changed the motion picture industry. The four most powerful central bankers on earth met in secret session on a Long Island estate and made a fateful decision that virtually guaranteed a future crash and depression.  All this and much, much more transpired in that epochal summer of 1927, and Bill Bryson captures its outsized personalities, exciting events, and occasional just plain weirdness with his trademark vividness, eye for telling detail, and delicious humor. In that year America stepped out onto the world stage as the main event, and One Summer transforms it all into narrative nonfiction of the highest order."
Even though we did not care so much about the book, we cared about having a delicious dinner, as always.  The menu for the evening included the following . . .

Appetizer
Smoked Trout Dip and crackers (purchased)

Salad

Pear and Cheese Salad, from Colorado Classique cookbook
Dressing:
3 tablespoons white wine vinegar
¼-1/2 teaspoon salt
¼ cup honey
1 tablespoon chopped fresh rosemary
6 tablespoons olive oil

Salad:
1 16 ounce bag of mixed lettuce greens (I used spring mix baby greens)
1 pear julienned ( I chopped the pear just before serving)
½ cup shredded white cheddar cheese
¼ cup candied pecans (see below)

Mix all dressing ingredients.
Combine all salad ingredients in a bowl.  Just before serving stir in dressing to taste and then sprinkle candied pecans on top.

Candied Pecans:
3 tablespoons light corn syrup (honey might work as a substitute)
1 ½ tablespoon sugar
¼ teaspoon ground black pepper or to taste
¼ teaspoon cayenne pepper (optional)
1 ½ cup pecan pieces
Preheat oven to 325 degrees.  Combine corn syrup, sugar, salt, black pepper and cayenne pepper in a large bowl and combine until blended.  Stir in the pecans to coat.  Spread pecans on a greased baking sheet.
Bake for 5 minutes.  Using a fork, stir pecans to recoat with sugar mixture.  Bake for 10 minutes longer or until pecans are golden and coating bubbles.  Transfer pecans to foil.  Working quickly, separate nuts with a fork, cool.  Pecans can be made ahead, stored in an airtight container at room temperature.

Main Course

Lemon Chicken 
Ingredients:
1/4 cup good olive oil, plus more to brush on chicken
3 tablespoons minced garlic (9 cloves)
1/2 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)
2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme leaves
¾ teaspoon rosemary
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken breasts, or 6-8 thighs or a combination
1 lemon cut into wedges for garnish
(I also sprinkled on 1-2 teaspoons Penzeys Spices, Sunny Paris Seasoning)

9 x 12 baking dish

Directions
1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Remove from heat.
3. Add the white wine, lemon zest, lemon juice, oregano, thyme, rosemary, and 1/4 teaspoon salt. Pour into a 9 by 12-inch baking dish.
4. Pat the chicken pieces dry and place them skin side up over the sauce. Brush the chicken pieces with olive oil and sprinkle them liberally with salt and pepper. Tuck the lemon wedges around the chicken.
5. Bake for 30 to 40 minutes, until the chicken is done and the skin is lightly browned. Remove from heat and cover the pan tightly with aluminum foil and let stand 5-10 minutes before serving. Serve hot with the pan juices.

Steamed carrots

1-3 carrots (depending on size)
Peel carrots, slice into ¼ inch slices, cut slices in half if large.
Place carrots in pot with about ½ inch of water, steam for 8-10 minutes, so that carrots are not over cooked.  Drain water and serve with dollop of butter.

Dessert 
Susan Crossley's Awesome Apple Cake 
1 stick softened unsalted butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 to 3 apples
sugar and cinnamon mixture

1.  Cream butter and sugar.  Add eggs.  Then add flour, baking powder and salt.
2.  Spread batter in a large buttered pie dish.
3.  Top with a single layer of sliced apples.
4.  Sprinkle with sugar and cinnamon.  Dot with butter.
5.  Bake at 350 degrees for 50-60 minutes.  Test for doneness in center.

We served it with Dulce de Leche ice cream by Haagen Daz.  Delicious!

The Invention of Wings

The Invention of Wings, a powerful and sweeping historical novel by Sue Monk Kidd, begins, fittingly, with an image of flight: Hetty “Handful”, who has grown up as a slave in early nineteenth century Charleston, recalls the night her mother told her that her ancestors in Africa could fly over trees and clouds. That day, Handful’s mother, Charlotte, gave her daughter the gift of hope— the possibility that someday she might regain her wings and fly to freedom.  Throughout Kidd’s exquisitely written story, Handful struggles, sometimes with quiet dissidence, sometimes with open rebellion, to cultivate a belief in the invincibility of her spirit and in the sacred truth that one does not need actual wings in order to rise.  Inspired by actual historical figures like Sarah and Angelina Grimké and Denmark Vesey, and enlivened by original creations like Charlotte and Handful, The Invention of Wings is the extraordinary story of two struggles for freedom: the battle of Handful to find the wings her mother promised and the equally intense quest of Sarah to liberate her mind and spirit. This triumphant novel also speaks with wisdom about the nature of evil and injustice, the courage to dare what seems unattainable, and the hope inside of us that the worst darkness can’t extinguish. (Excerpt from Sue Monk Kidd's website - www.suemonkkidd.com)

We hope you enjoy this book as much as we did!  Lively chatter and delicious food occurred the night we shared this book with each other.  Here's our menu for this book club discussion . . .

APPETIZER
Roasted Asparagus Spears with Prosciutto
2 bunches of asparagus (the thicker the stalks, the better)
12 ounces of thinly sliced prosciutto

Preheat oven to 350 degrees. Wash and trim asparagus spears, cutting off several inches from the stem end so spears are uniform in length.  Cut prosciutto slices into thirds - sharp knife or kitchen shears work equally well.  Dry asparagus before wrapping a strip of prosciutto around each spear of asparagus, like a barber-pole stripe.  Leave tip of asparagus showing.
Place wrapped spears on nonstick cookie sheet and bake for 12 to 15 minutes.  Delicious served warm or at room temperature.

MAIN COURSES
Fried Chicken

1 whole chicken, cut up into desired size pieces

Dredge:

Flour- enough to dredge chicken
Salt, pepper to taste
½ teaspoon baking powder
Cayenne pepper (if desired)

Batter:
1 cup flour (about)
Salt, pepper to taste
½ teaspoon baking soda
1 teaspoon baking powder
Milk- add enough to flour mixture to make light pancake batter

Deep Fryer- follow directions on fryer:
Oil should be heated to about 365-370℉, ease pieces into oil, one at a time until there are 3-4 in fryer.  Fry at least 15 minutes, check for doneness by cutting into meat- juices should be clear and meat is thoroughly cooked.  Serve warm.  Yum!

Collard Greens

2-3 large leaves of fresh collard greens, stems removed
2 slices bacon finely chopped
¼ cup onion finely chopped

Steam collard greens for 5 minutes then set aside.
In separate pot, fry bacon and onion until mostly done, do not drain grease.  Add collard greens to grease and season with salt and pepper.  Simmer on low heat while rest of meal is being prepared.  Be sure to add small amounts of water as needed, so that greens do not burn.

DESSERT
German Apple Torte
3 Large Eggs

1 cup Brown Sugar
1/2 cup All-Purpose Flour
2 1/2 teaspoons Baking Powder
1/4 teaspoon Kosher Salt
2 medium Granny Smith or other tart apple (cored; peeled and diced; 1 cup)
1 cup chopped pecans or walnuts
1 teaspoon Vanilla
½ cup raisons
4 ounces almond paste

Directions
Preheat oven to 325 degrees. Grease 2 quart baking dish. Dust bottom and sides of pan with flour; tap out excess.

Beat the eggs in mixer bowl on high speed until they're creamy and frothy. Reduce speed to medium. Add the sugar, flour, baking powder, salt, vanilla, and almond paste combine after each addition.

Add apples, raisons and nuts to flour mixture and fold in gently until no streaks remain.

Pour the batter into the prepared baking dish and bake for 30-45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes.

Serve with ice cream or whipped cream.

Girls of Atomic City

Girls of Atomic City by Denise Kiernan is an incredible story of the young women of Oak Ridge, Tennessee, who unwittingly played a crucial role in one of the most significant moments in US history.
At the height of World War II, Oak Ridge, Tennessee, was home to 75,000 residents, consuming more electricity than New York City. But to most of the world, the town did not exist. Thousands of civilians—many of them young women from small towns across the South—were recruited to this secret city, enticed by solid wages and the promise of war-ending work. Kept very much in the dark, few would ever guess the true nature of the tasks they performed each day in the hulking factories in the middle of the Appalachian Mountains. That is, until the end of the war—when Oak Ridge’s secret was revealed.
Drawing on the voices of the women who lived it—women who are now in their eighties and nineties—The Girls of Atomic City rescues a remarkable, forgotten chapter of American history from obscurity. Denise Kiernan captures the spirit of the times through these women: their pluck, their desire to contribute, and their enduring courage. Combining the grand-scale human drama of The Worst Hard Time with the intimate biography and often troubling science of The Immortal Life of Henrietta Lacks, The Girls of Atomic City is a lasting and important addition to our country’s history.  (Overview courtesy of Barnes & Noble)

Here's the menu for a wonderful evening as we discussed Girls of Atomic City . . .

APPETIZER

Mixed Veggies with Dip

Select variety of seasonal vegetables that also have a variety of colors.

For example:

Baby carrots, mini multi-colored sweet peppers, snap peas, cucumbers, and zucchini

Dip: select salad dressing of choice, I used Lighthouse Mild Thai Peanut dressing

MAIN COURSE
"Homemade" Chicken Noodle Soup

1 whole chicken
4 cups of chicken broth
Water
1 package of Bear Creek Chicken Noodle Soup Mix
Baby Carrots

Cook the whole chicken in a soup pot with the broth on low heat, after bringing it to a boil, for as long as you can.  Add water to keep the chicken covered.  When the chicken starts falling apart, remove the chicken pieces and let cool.  Keep the broth simmering while you add the soup mix.  If desired, add more sliced carrots as the mix does not have enough for my taste!  Debone the chicken and place the meat back into the soup pot.  Keep soup warm until ready to serve.  I guess it's really "Semi-homemade" Chicken Noodle Soup!  Enjoy!

Biscuits

2 ¼ cups flour

4 teaspoons baking powder

¾ teaspoon cream of tartar

½ teaspoon salt

2 tablespoon sugar

1/3 cup shortening or butter

2/3 cup milk

1 egg

Sift together dry ingredients.  Using a fork, cut shortening into mixture until there are coarse crumbs.  Add milk, then add egg.  Mix with fork until dough follows fork around the bowl.  Knead dough on floured board 5-6 times.  Make dough patties about 2” in diameter, place on ungreased baking sheet about ¾ inch apart.  Bake in hot oven (450 degrees) for 10-12 minutes.  Makes 16 medium biscuits, serve warm.

DESSERT
Mixed Berry Jello Salad
1 (6 oz) box strawberry jello

2 cups boiling water

1 (20 oz) can crushed pineapple, undrained

1 (22 oz) jar Oregon Triple Berry fruit Filling (Kroger) 
4-6 oz softened cream cheese 
1 cup plain yogurt
1/4 cup sugar
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon
Fresh strawberries and blueberries for garnish 


Mix together the box of jello and boiling water in a large bowl. Stir until all jello is dissolved. 
Mix in can of pineapple and fruit filling (I used about ¾ of the filling) until combined. 
Pour jello mixture into a 8X8 dish and refrigerate until set (about 4-5 hours).
Mix together cream cheese, yogurt, sugar, vanilla and spices.  Beat until smooth. Place a spoonful of cream on each serving and garnish with the fresh berries. 

Let the Great World Spin

Let the Great World Spin by Colum McCann is a novel about New York City during the 1970's and the people that inhabit this complex city.  It begins as a mysterious tightrope walker is running, dancing, leaping between the Twin Towers, a quarter mile above the ground.  Below the tightrope walker, ordinary lives become extraordinary.  From a young Irish monk who lives among the prostitutes in the Bronx, to a group of mothers that mourn for their sons who all died in the Vietnam War, Colum McCann weaves their lives together, as well as other characters, into a novel that will deliver you to the streets of New York in modern day times.

Our dinner included the following.  Enjoy!

Appetizer

Sliced salami and sliced cheeses.  We enjoyed cheddar, swiss, and havarti with crackers.

Salad

Variety of salad greens, coarsely torn

Tomato, sliced

Cucumber, sliced

Radishes, sliced

Toss ingredients in large salad bowl and serve with salad dressing of choice.

Main Dish
Chicken with Peppers and Onion
*This was a recipe from one of our members who was lucky enough to take cooking classes in France during 2010. The amounts of ingredients are only estimates and should be adjusted to taste.

6-8 peppers - red, yellow, green and/or orange peppers
4-6 tomatoes
2 large garlic cloves
1 large onion or shallots; 1 shallot for chicken
4 boneless skinless chicken breasts
1/4 cup crème fraiche
1/2 t curry powder
¼ t thyme
1 bay leaf
Dash of cream

Peppers: Thinly slice peppers. Put olive oil in skillet at medium heat.
Add peppers and adjust heat to low, cook until very soft. This may take 1-2 hours**. Start with uncovered skillet and then cover skillet to let juices stay in pan.
Tomatoes: Add cut up tomatoes to peppers. You can add 3 Roma tomatoes that had been partially peeled.
Garlic: Add garlic cloves (remove green piece in middle).
Onions (or shallots): Slice onions. In a separate skillet, heat olive oil on med-low heat. Add onions and cook. Watch so they don't burn. Cook until golden. This may take 1 hour. The onions will be done before the peppers are.
When ready to serve, combine peppers and onions.
Chicken: Cut chicken into strips and sauté. Add curry powder, thyme, crème fraiche, 1 bay leaf and shallot. Continue to cook.
At the end, add small amount of cream. Add to vegetables, removing bay leaf.
 **By cooking vegetables until soft they make their own gravy. It is also easier to digest them.

Dessert
Cranberry Coffee Cake
Topping ingredients:
2 cups uncooked cranberries
1/4 cup sugar
1/2 cup chopped nuts
Grease 9 inch pie pan and mix above ingredients as you add them to pie pan.

Cake ingredients:
2 eggs
1 cup flour
1 cup sugar
3/4 cup melted butter
1 teaspoon vanilla
Mix these ingredients together and pour over topping in pie pan.

Bake at 325 degrees for 35 minutes.  Delicious served warm with a dollop of vanilla ice cream.

Temple of a Thousand Faces

In Temple of a Thousand Faces, John Shors brings to life the legendary temple of Angkor Wat, an unrivaled marvel of ornately carved towers and stone statues. There, in a story set nearly a thousand years ago, an empire is lost, a royal love is tested, and heroism is reborn.

When his land is taken by force, Prince Jayavar of the Khmer people narrowly escapes death at the hands of the conquering Cham king, Indravarman. Exiled from their homeland, he and his mystical wife Ajadevi set up a secret camp in the jungle with the intention of amassing an army bold enough to reclaim their kingdom and free their people. Meanwhile, Indravarman rules with an iron fist, pitting even his most trusted men against each other and quashing any hint of rebellion.

Moving from a poor fisherman's family whose sons find the courage to take up arms against their oppressors, to a beautiful bride who becomes a prize of war, to an ambitious warrior whose allegiance is torn—Temple of a Thousand Faces is an unforgettable saga of love, betrayal, and survival at any cost.
Courtesy of www.johnshors.com


Our meal for this book was taken from food ideas in Temple of a Thousand Faces.  It was a delicious meal.  We hope you enjoy if you choose to recreate!

APPETIZERS
LETTUCE ROLL WITH SHRIMP, MEAT AND NOODLE and NUOC CHAM.  Both recipes were from the cookbook entitled The Classic Cuisine of Vietnam.






























and

ENTREE
HERB-ROASTED FISH IN PARCHMENT PAPER by Barefoot Contessa
Ingredients for each serving:
8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Ceregnola or other large green olives with pits
Extra-large egg


Preheat the oven to 400 degrees.

Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

TOMATO SALAD
Ingredients:
1 boneless skinless chicken breast, cooked and shredded
2 tomatoes, sliced thinly
2 scallions, sliced thinly
1 cucumber sliced thinly
1 tablespoon fresh mint or fresh parsley, torn in smaller pieces
1 tablespoon fresh basil, torn in smaller pieces
1 jalapeno chili (add to taste, Serrano chili may be used instead)
3 tablespoons unsalted dry roasted peanuts or cashews, coarsely ground

Sauce
2 limes, juiced and pulped
3 garlic cloves minced (use to taste)
2 scallions diced thinly
1 jalapeno pepper, finely chopped (seeded and deveined, to taste)
1 tablespoon honey

Directions
1. Using a small mixing bowl- put ingredients of the sauce together and whisk gently.        Makes approximately ½ cup to use on salad.
2. In large bowl combine the chicken, tomatoes, cucumber, scallions, mint and basil.
3. Add the sauce, chilies to taste, top off with nuts.
4. Toss and serve immediately.

DESSERT
CAMBODIAN COCONUT CUSTARD
Ingredients:
8 ounces thick coconut milk
1 teaspoon vanilla
1 cup sugar
½ teaspoon salt
3 eggs, lightly beaten
Directions
Mix all ingredients well and place in a bowl in a preheated steamer.  Steam for 30 minutes or until set.  Refrigerate and serve cold.  Individual glass custard cups steamed in a double boiler ricer works well too. Make sure water has come to a boil before placing custard cups in ricer to steam.

The Museum of Extraordinary Things

What an interesting book!  The Museum of Extraordinary Things by Alice Hoffman was a little difficult to engage with at first but then we all were hooked around Chapter Two.  Alice Hoffman wove a story about a young girl named Coralie who happens to be an outstanding swimmer and the daughter of the dastardly curator of The Museum of Extraordinary Things, and a handsome photographer, Eddie, who is a Russian immigrant, and has run away from his father's Orthodox Jewish lifestyle on the Lower East Side of New York City.  The story takes place during the first decades of the twentieth century.  Ms. Hoffman includes historical events, such as the infamous fire at the Triangle Shirtwaist Factory, into her book which serves to unite Coralie and Eddie even more.  This book had meaning for all 3 of us in our book club - one of our members is an immigrant from Latvia, another member practices the Jewish faith, and lastly, this member loves to swim.  We hope you enjoy this book as much as we did!

Here is the meal that we developed as a result of the book . . .

APPETIZER
A tray of New York Cheddar cheese, red grapes and white wine.

ENTREE
STUFFED CABBAGES with Sweet and Sour Sauce
6-8 servings
Ingredients:

1 large green cabbage

Sweet and sour sauce:
2 tablespoons olive oil
½ cup minced yellow onion
 2 garlic cloves, minced
 32 oz. crushed tomatoes
 1 ½-2 tablespoons red wine vinegar
 1 tablespoon honey or brown sugar
 1 teaspoon salt
½ teaspoon freshly ground black pepper

Filling:
 2 teaspoons vegetable or olive oil
 1 cup yellow onion, minced
 1 garlic clove, minced
 2 tablespoons tomato paste
 Splash dry red wine
 2 tablespoons chopped fresh flat-leaf parsley
½ tablespoon thyme chopped
 2 pounds ground beef
 2 large eggs
 3/4 cup “al dente” cooked basmati rice
 1 tablespoon kosher salt
 Freshly ground black pepper

1. Prepare the cabbage: Bring a large pot of water to a boil. Using a paring knife, gently remove the core of the cabbage, being careful to keep the head in tact. Lower into the boiling water, core side down with a “spider strainer." As the leaves start to peel away and become soft and pliable, about 3 to 5 minutes, remove them to a plate. Remove all the large leaves (you should have around 15), remove the rest of the cabbage and set aside. Use remaining cabbage for another use.
 2. For the sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until soft and starting to brown. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the wine vinegar and honey (or sugar); lower to a simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
3. For the filling: Place a skillet over medium heat with 2 tablespoons of the oil. Saute the onion and garlic till soft and just starting to brown. Stir in the tomato paste, a splash of wine, parsley, thyme, and 1/2 cup of the prepared tomato sauce; mix to incorporate and then set aside to cool. In a large bowl, combine the ground beef, eggs, cooked rice. When cooled, add the onion/tomato mixture. Combine well (using your hands works best); season with salt and pepper.
 4. Preheat the oven to 350 degrees F.
 5. Place one leaf on the counter, stem end toward you. Trim the tough center rib at the stem end, making a “V” cut, removing the hard part of the core. Put about 1/3 cup of filling in the bottom of each leaf, fold ½ inch from each side over the center, and roll up (like a burrito), then place the packet seam side down in a baking dish on top of the sauce. Continue until all the filling is used up. Pour the remaining sweet and sour sauce on top and around the cabbage rolls. Cover.
 6. Oil a deep roasting pan or 9X13 baking dish, large enough to hold the cabbage snuggly.
 7. Bake for 1 1/2 hours until the meat is cooked.
8. Freezes well covered with sauce. Reheat till warm at 325 degrees.


FRUIT SALAD
Included diced apples, strawberries, blueberries, and a banana with a dash of cinnamon and sugar.

DESSERT
ICE CREAM SUNDAES
Vanilla ice cream served with these toppings:
Crushed pineapple
Coarsely chopped strawberries
Chocolate fudge topping
Finely chopped nuts
Maraschino cherries

Serve ice cream in ice cream dish, add toppings of choice.  Delicious!