Mrs. Kennedy and Us!

In January, we read a very endearing book - Mrs. Kennedy and Me by Clint Hill.  Mr. Hill, as Jacqueline Kennedy called him, was the Secret Service agent assigned to her during President Kennedy's administration.  The book is filled with wonderful stories about the Kennedys life both within and outside the White House.  Mr. Hill grew to  cherish Mrs. Kennedy and all of her idiosyncrancies, like spur of the moment trips abroad.  Must have been a nightmare for the Secret Service!

One of our members found a link to dinner menus which were served at the White House during the Kennedy administration.  Here's the link . . . peruse it if you can, really fun!
http://www.pinkpillbox.com/menus.htm

For our dinner menu (!) we chose Poulet Chasseur and Courrone de Riz Clamart (chicken and rice).  It was delicious.  We also added a fresh veggie green salad and of course, petit fours for dessert - we purchased the dessert at a local bakery in Littleton.  Here's the recipes for this delicious dish . . .


Poulet Chasseur
(adapted from “White House recipe”)
 4-6 servings
Ingredients
• 1/3 cup all-purpose flour
• 1/2 tsp salt and pepper
• 2-2 1/2 pounds dark and white meat chicken cut into serving pieces
• 3 tbsp each olive oil and butter
• 1/2 cup finely chopped onion
• 1-2 cloves garlic
• 2 cups mushrooms-thickly sliced
• 4-5 Roma tomatoes, peeled, seeded and chopped
• 3/4 cup white or red wine
• 1 3/4 cups chicken stock
• 1 tbsp chopped fresh tarragon
• 1 tsp chopped fresh thyme
• 2 tsp chopped fresh rosemary
• ¼ cup chopped parsley
• 2 tsp tomato paste
• pinch sugar
• salt and pepper-to taste
Can add chopped celery, carrots and bell peppers
Directions
Rinse and pat dry chicken. Mix flour, salt and pepper in a large bowl. Dredge the chicken in flour mixture.
In large deep skillet or Dutch oven, heat half of the oil and butter over medium-high heat. Add chicken and brown on both sides. Remove chicken from heat and keep warm.
Reduce heat to medium; add remaining oil and butter to skillet. Add onions and sauté 2-3 minutes. Add garlic and mushrooms and cook 3-4 minutes until mushrooms are wilted and browned.
 Add wine and tomatoes, cook, stirring to scrape up any brown bits, for 1 minute or until liquid is somewhat cooked down. Stir in stock, herbs, tomato paste, sugar, salt and pepper-to taste.
Reduce heat to medium-low and simmer 20-30 minutes or until chicken is tender.


Courrone de Riz Clamart 
(Adapted from “White House recipe”)
Makes 6 servings.
Ingredients
• 2 tsp butter
• 1/2 cup each finely chopped red and green pepper
• 3 cups cooked long grain rice
• 2 eggs, beaten
• 1/2 cup freshly grated Parmesan cheese
• 1 cup chicken stock
• 2 tbsp chopped fresh parsley
• 2 plum tomatoes, peeled, seeded and finely chopped
• 1/4 tsp each salt and pepper
• 1 cup cooked and well drained baby peas
Directions
In skillet, melt half the butter over medium-high heat. Add peppers, cook, stirring often, for about 5 minutes or until lightly browned. Reserve
In bowl, gently stir together rice, eggs, Parmesan cheese, chicken stock and parsley. Stir in peppers, tomato, salt and pepper.
Spoon rice mixture into generously buttered 1 quart round tube mold or Bundt pan, packing down gently with spoon. Bake in 350 degree oven for 30-35 minutes or until lightly browned.
Remove from oven and let stand for 2 minutes. Invert over serving platter over top of mold and turn out rice mixture. Toss peas with remaining butter, spoon into center of rice ring.

Turn Right at Machu Pichu: Rediscovering the Lost City One Step at a Time

The book, Turn Right at Machu Pichu:  Rediscovering the Lost City One Step at a Time by Mark Adams was read by most (!) of us in December.  We can't say it was our favorite pick of the year, but the food was delicious!  Our dinner was focused around foods you probably would find in Peru.  I say "probably" because only one of us has actually traveled to Peru and seen Machu Pichu.  Our main course was Peruvian Roasted Chicken which was absolutely delish as my Aunt Ruby would have said.  Before dinner we enjoyed yummy Pisco Sour cocktails served with Roasted Red Pepper, Sun-Dried Tomato and Bean Dip.  Dessert consisted of a fresh, seasonal fruit dressed with freshly squeezed lime juice.  Are you getting the feeling that we enjoy our dinners sometimes more than the books we read??????  And as always, wine was part of our meal - this time, wine from South America, of course!

Recipes are as follows . . .


Peruvian Roasted Chicken
1 whole chicken, rinsed and seasoned with Peruvian Chile Lime Seasoning (found at Savory Spice Shop in Littleton, Colorado)
Use roasting dish that has a cup in the middle, fill will liquid of choice (beer, lime juice, water, etc). Place chicken vertically on cup.
Roast at 350 degrees until internal temperature is 180 degrees (about 1 1/2 hours)

Sauce
1/4 cup Greek yogurt
1/4 cup mayonnaise
1-2 tbls fresh lime juice
Cilantro to taste (sauce should have light green color)
Jalapeno to taste
Place all ingredients in blender, process until smooth
Sauce is spooned over chicken slices.


Roasted Red Pepper, Sun-Dried Tomato, and Bean  Dip
Makes 2 ½ cups dip
Ingredients:
2 large red bell peppers
5-6 sun-dried tomato halves, coarsely chopped
2 garlic cloves, chopped
1 can (15 oz.) can white Cannellini beans, rinsed and drained
3 Tbsp. low-fat mayonnaise
1 tsp. dry oregano
1 tsp. ground cumin
1 tsp. basil
1 tsp. parsley
1/4 tsp. ground chipotle chili powder or pinch cayenne pepper
Salt and freshly ground black pepper, to taste

Instructions:
Cut peppers in half and remove seeds and ribs. Oil all sides. Grill peppers over open flame, or under broiler until skins are evenly blackened, turning often, about 5 minutes. Alternate is to roast on pan at 450 degrees for 20 minutes. Remove and let cool. Pull skin off with fingers and discard. Coarsely chop peppers.

Place peppers in food processor or blender and pureé. Add beans, sun-dried tomatoes, garlic, mayonnaise, and herbs. Mix till smooth.  Season to taste with salt and pepper. Serve with vegetables, crackers or bread. Dip is best if it sits an hour before serving. It keeps up to 3 days, tightly covered, in the refrigerator or can be frozen.

Fresh Fruit Salad
For this salad I used fresh, seasonal fruit such as oranges, apples, raspberries, blackberries, and pears.  Larger fruits were cut into bite size pieces then dressed with freshly squeezed juice from 1 to 2 limes.  Delish!

Unbroken

On October 30, 2012 we met to discuss Laura Hillenbrand's book titled Unbroken.  Two out of the 3 of us were not excited to read this book because of the subject matter (World War II POW in Japan).  After much deliberation, we all decided that we would read this book because that is one of the reasons why people belong to book clubs . . . members are compelled to experience and read different genres.   So we did it!  And we all were so glad that we did.  It was a wonderful book and all of us found we had a difficult time putting it down when our eyes could no longer stay open.  We highly recommend this book.
Since the book took place during World War II, we located recipes from that era.  I must say it was not one of our better meals, except for the Daiquiris and the Citrus Avocado Salad!


We began our evening with Frozen Daiquiris.  Appetizers included teriyaki marinated mushrooms, a variety of olives, and caviar and cucumber canapés.

Dinner included the Citrus Avocado Salad and Ship Wrecked Dinner (after you read the book you will understand the meaning of the entree).  Recipes follow . . .



Citrus Avocado Salad
4 servings

Ingredients:
• 2  medium oranges
• 1 ruby red grapefruit
• 2 small ripe avocados, peeled
• 1/8  cup pomegranate seeds
• 8 leaves red-leaf lettuce
• 1 cup chopped jicama
• Lemon Celery Seed Dressing
Directions:
1. Peel and section the oranges and grapefruit, working over a bowl to catch juices; set juices aside. Chop the sections in small pieces.
2. Cut avocados in half and brush each half with citrus juices. Arrange halves on bed of lettuce.
3. Heap the chopped jicama, oranges and grapefruit sections into avocados. Garnish with pomegranate seeds. Spoon Lemon Celery Seed Dressing over top.

Lemon Celery Seed Dressing
Yield: about 3/4 cups

Ingredients:
• 1/4 cup sugar
• 1/3 cup lemon juice
• 1 teaspoon horseradish powder
• 1/2 teaspoon celery seed
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon seasoning salt
• 1/2-2/3 cup salad oil
Directions:
In blender, or food processor combine all ingredients except the oil, mix. With equipment running, slowly add salad oil in a thin, steady stream. (This should take 2 to 3 minutes.) Continue blending until mixture reaches desired consistency.

Ship Wrecked Dinner (from a book of recipes compiled by the Trustee Helpers Club of Payne A. M. E. Church in Kenton, Ohio)

Brown 1 pound of ground beef in skillet.  Slice 3 or 4 potatoes, 1 large onion, 1 medium size can red kidney beans and 1 can tomato soup or tomato juice (just enough to cover dish).
Now layer all of these ingredients in a baking dish and put in oven for 1 hour, then uncover and brown for 15 minutes.  Bake at 350 degrees.
NOTE:  I am not sure why this was named "Ship Wrecked Dinner."  Like I said before, not one of my better meals!

Joy for Beginners

We recently read Joy for Beginners by Erica Bauermeister.  Delightful book!  Happy ending!  The story takes place in the northwestern part of the United States.  Our food was chosen taking that in mind . . .

• Grilled Salmon with rub
• Mixture of brown and wild rice
• Fresh, seasonal vegetables served with pesto
• Sea salt caramel gelato (made by Talenti)

Recipes . . .

Pesto

Combine in a blender or food processor:

2-3 cups fresh basil   

½-2/3 cups pine nuts-toasted

2 cloves garlic

½-2/3 cup fresh grated Parmesan (and/or Romano or Asiago) cheese

1 t lemon

Blend into a smooth paste

While blender is on, drizzle in ¼-1/2 cup olive oil and continue to blend in the oil.

You can use walnuts instead of pine nuts. You can also make pesto with arugula, flat leafed parsley or cilantro.

Grilled Salmon
Fresh salmon: plan about 1/3 to ½ pound per person
Canola Oil
Salmon King Spice rub
Rub salmon on both sides with canola oil, sprinkle rub to taste on fish side (not on skin), grill until fish is light pink.
Salmon King Spice rub is blend of paprika, lemon pepper, curry and fennel
Rub is made by Blacksmith in Bend, Oregon,  www.bendblacksmith.com

Serve with brown and wild rice blend.

Accompanying wines from Washington:
Columbia Winery, Pinot Gris, 2009
Covey Run-Columbia Valley, Cabernet Sauvignon, 2008

We drank both bottles . . . there were 3 of us!