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!

Fallen Women

Another great book from Sandra Dallas!  So fun to read because we were familiar with many of the locations in this book.  Street names have changed but so interesting to hear the history and stories behind the areas of Denver noted in book.  Definitely a tragic story but we highly recommend this book.  Not a lot of foods mentioned in the book so we improvised.  Hope you enjoy!

APPETIZER
ASPARAGUS SPEARS WITH PROSCIUTTO
Ingredients:
2 bunches of asparagus
12 ounces of thinly slice prosciutto

Preheat oven to 350°.  Wash asparagus and cut off ends so that spears are uniform in length.  Let dry thoroughly.  Cut prosciutto slices into thirds.  Once asparagus is completely dry, wrap a strip of prosciutto around 1 spear of asparagus, barber-pole style.  Leave tip of asparagus showing.

Place asparagus on cookie sheet and bake for 12 to 15 minutes.  Remove from oven and transfer to serving platter.  Delicious hot from oven or cooled to room temperature.  Great finger food!

*Recipe adapted from Colorado Classique, copyright 2009, The Junior League of Denver, Inc., Denver, Colorado

ENTREE
POT ROAST
Ingredients:
2-4 pound chuck roast, bone-in is fine
Salt, pepper to taste.
1 medium onion, cut into 1/8’s
3-4 medium sized potatoes, scrubbed and quartered (skin can be left on)
3-5 medium sized carrots, peeled and cut into 1 inch lengths
Water
Flour

Using heavy pot, heat 3 tablespoons oil and sear all sides of chuck roast that has been rubbed with salt and pepper.  Add onion and enough water to cover bottom of pot.  Roast can be slow cooked in oven at 350°.  Bake 4 hours using the same pot.  Monitor water level, adding more water as necessary.

Roast can also be cooked on the stove top at moderate to low moderate temperature.  Keep water at low boil.  Monitor water level, adding more water as necessary.  Cooking time on stove top is also 4 hours.

After 3 hours of cooking, add the potatoes and more water, so there is enough liquid to make gravy.  Add carrots to pot for about the last 15 minutes of cooking.

Meat is ready when it is very tender, easily cut and can be separated with a fork.  Move meat, potatoes and carrots to serving plate.  Place in warm oven while gravy is made.  Using liquids in bottom of pot, place on stovetop at medium to medium high heat.  Slowly add, while stirring constantly, flour/water mixture ( 2 heaping tablespoons of flour whisked into ½ cup water).  Stir constantly as liquid thickens for 2-3 minutes.  If gravy appears too thin, add same amount of flour/water mixture, again stirring constantly.  Add salt and pepper to taste.
 
Serve meat, potatoes and carrots on serving plate.  Serve gravy in gravy boat.

DESSERT
GINGERBREAD CAKE
There were around 11 gingerbread/cake recipes included in this book so I chose to make and adapt that.  Here's the final recipe.  Delicious!

Available online:
https://openlibrary.org/books/OL23362861M/How_we_cook_in_Los_Angeles

Published 1894 by Commercial printing house in Los Angeles, Cal .

Ingredients:

Picture Perfect!

½ cup butter at room temperature
½ cup firmly packed brown sugar
2 large eggs at room temperature, beaten
2/3 cup unsulphured molasses
2/3 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups flour
2/3 cup raisins (optional)
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon ground cloves
1 teaspoon allspice
¼ teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees.
Butter the bottom and sides of an eight-inch spring-form pan. Line the bottom of the pan with parchment or wax paper and butter that also. Dust with flour and tap out the excess.
In a medium bowl, sift together the flour and baking soda. Add the spices.
In a large bowl, beat the butter and brown sugar until light and fluffy. Stir in the molasses. Add the eggs, buttermilk and vanilla.
Gradually stir the dry ingredients into the wet ingredients until smooth.
Pour the batter into the pan and smooth the top.
Bake 25-30 minutes until a toothpick comes out clean.
Transfer to a wire rack and cool for 10 minutes. Remove the sides of the pan and invert to remove the pan bottom. Turn right side up and cool completely.
Serve with warm lemon sauce (below)

Lemon Sauce:
This is a good sauce for the cake. Just drizzle on each plate at serving time. Serve warm.

1 cup powdered sugar
1 tablespoon cornstarch
¾ cup water
Graded zest of 1 lemon and juice (1/4 c juice)
½ teaspoon of lemon extract
Pinch of salt

In a small saucepan, mix together sugar and cornstarch. Add water slowly and stir until smooth. Set pan to medium and bring just to a boil. Stir in lemon juice, zest and extract, salt. Pour over cake pieces.
Makes 1 1/3cups.

Mrs. Queen Takes the Train: A Novel

Mrs. Queen Takes the Train: A Novel, written by William Kuhn, was a delightful read.  We left the book loving Queen Elizabeth more than ever!  In the novel, she becomes bored with her life as the Queen and decides to take a stroll out of the palace gates and head to her most favorite place on earth, with lots of adventure and interesting characters along the way.  We won't tell you where her favorite spot was - must read the book and find out for yourself!  While she was MIA (missing in action), a "team" of her servants try to find Queen Elizabeth before a scandal of epic proportions erupt.  This was Mr. Kuhn's first novel and we think he did a blimey good job!

As always, our meal was delicious.  Here are the recipes . . .

APPETIZER
Cheese plate with English Cheddar, Bleu cheese, sausage, grapes and crackers.

SHEPHERD'S PIE
Ingredients:
1 tablespoon butter
1 tablespoon olive oil                                    

1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tomato paste
1 pound lean ground beef
1 pound ground lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas

Cheesy Mashed Potatoes, recipe follows:
4 pounds Yukon gold potatoes, peeled, quartered
4 tablespoons butter
1/4 cup heavy cream
1 cup grated mature white Cheddar
Salt and freshly ground black pepper


Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and lamb and cook until meat is no longer pink, about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground meat mixture and spread out evenly.  Once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
Cheesy Mashed Potatoes . . .
Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.


CURRIED FRUIT & NUT SALAD
1/2 cup slivered almonds
1 head iceberg lettuee, torn into pieces
1 cup spinach, rinsed, stemmed and torn into pieces
1 11-ounce can mandarin oranges chilled and drained
1 cup seedless grapes, halved
1 avocado, peeled, pitted and diced

Curry Vinaigrette Dressing . . .
1/2 cup vegetable oil
1/2 cup white vinegar
1 clove garlic, minced
2 tablespoons packed light brown sugar
2 tablespoons minced fresh chives
1 tablespoon curry powder
1 teaspoon soy sauce
Combine all ingredients in lidded jar. Shake well.

Toast almonds under broiler until golden, watching carefully. ln salad bowl, combine lettuce, spinach, mandarin oranges, grapes, avocado and almonds. Prepare Curry Vinaigrette Dressing. Pour dressing over salad and toss gently.

*Recipe from Crème de Colorado Cookbook, copyright 1987, Junior League of Denver, Inc., Denver, CO

DESSERT
Pastries and a delicious chocolate and mint herbal tea from a cute little store in downtown Littleton, Colorado called In Tea, were served as our dessert.

A jolly good time was had by all!

The Weird Sisters

Our next book was The Weird Sisters by Eleanor Brown.  We chose this book because all 3 of us have sisters, none of them are weird.  We are the weird ones!  Great read with lots of drama countered with happiness - just like real life.  Another wonderful book chat around a table filled with delicious food and wine.  Our menu for the evening was as follows . . .

Rotisserie Chicken
This chicken is delicious and always moist. You must have a rotisserie attachment on your grill for this recipe.

INGREDIENTS:
1  3-5 lb chicken
 ¼-1/2  cup butter
¼  cup olive oil
1  lemon
Sprigs of parsley and/or other herbs or vegetables
1 can chicken stock
Seasoning or rub for chicken

DIRECTIONS:
1. Soak hickory or other wood chips 30 minutes or per directions on package. Add wood chips to smoking container on grill.
2. Rinse inside and outside of chicken. Season the inside of the chicken with salt and pepper. I used “Ruth Ann’s Muskego Ave. Chicken and Fish Seasoning” from Penzey’s Spices. Place a lemon, parsley, or vegetables inside the cavity to add more flavor and keep bird moist. Truss the bird with string.
3. Preheat grill on high heat. Place the chicken onto a rotisserie keeping the grill on high. Place drip pan under the chicken. Place chicken stock, butter and olive oil in the pan for basting.
4. Close the lid and cook for 1 ¼-1 ½ hours basting every 20-30 minutes, until internal temperature of thigh is around 165 degrees.
5. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Green Salad

Fresh greens from one of our members' home garden - Perfect!

Pastries

Store bought pastries.  Cheated, busy week!

The Language of Flowers

When we met to discuss, The Language of Flowers, written by Vanessa Diffenbaugh, spring in Colorado had just begun.  (I am bit behind on my blogging!)  This debut book by Ms. Diffenbaugh was a perfect theme for our gardening dreams for the upcoming season.  It is a wonderful book about a young woman named Victoria who hopes to be adopted by a woman who is an avid gardener named Elizabeth.  Ms. Diffenbaugh, herself a foster mother, uses adoption, foster homes, emancipation, homelessness, single motherhood and attachment disorder as discussion points throughout her book.  She also helped found an advocacy group, called the Camellia Network, which supports youth who are aging out of the foster care system.  At the back of The Language of Flowers,  a flower dictionary was compiled which was modeled after a similar one from 1885.  We hope you enjoy The Language of Flowers as much as we did.

Now on to the food!  Here are our recipes from that delightful evening . . .

 Stuffed Clams
1 can diced clams, reserve 2-3 tablespoons of liquid
1 cup bread crumbs
½ stick butter, melted
½ cup chopped parsley
1 tablespoon diced capers, 1-2 teaspoons of liquid
2-3 tablespoons of grated parmesan cheese
1 tablespoon of olive oil
Salt/pepper to taste
4 clam shells
Mix all ingredients together, add enough of liquids so that ingredients stick together and are moist, but not overly so.  Spoon mixture into clams shells, bake at 375 degrees for 20-25 minutes until top is slightly browned and crispy.  Serve warm.  Sprinkle hot sauce of choice, if desired.

Grilled Shrimp Wrapped in Bacon
4 large shrimp per person, shelled
Wrap ½ slice bacon around each shrimp
Grill on medium/high heat until bacon is cooked, but not overly crispy

*We served the shrimp with a box of Rice-a-Roni in honor of Victoria's struggle to support herself at times, with nutritious food.



Mixed Greens with Grapes and Feta Cheese
Ingredients: 
• 5 ounces mixed salad greens (about 7 cups) 
• 6 ounces crumbled feta cheese 
• 2 cups seedless red grapes, halved
• ¾ cup Kalamata olives-sliced
• 1 cup roasted pecans or walnuts 
• 3-4 slices broken up crispy bacon
• 2 tablespoons finely chopped mint
• 1/4 teaspoon salt 
• 1/4 teaspoon ground black pepper 
I used Country French Vinaigrette Dressing Base from Penzeys Spices.
*Garnish with Nasturtium flowers, Viola petals or other edible flowers.

Berry Crisp
For the filling:
6 cups (3 pints) berries of your choice - blueberries, strawberries, raspberries, etc.
1/2 cup sugar
1 tablespoon cornstarch (add an extra teaspoon if you prefer a thicker filling)
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
For the topping:
3/4 cup flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar

Preheat oven to 375 degrees.  Make the filling by mixing the berries, sugar, cornstarch, lemon juice and salt in a bowl.  Transfer mixture to an 8-inch baking dish.

Make the topping next by stirring together the flour, oats, baking powder and salt.  Cream butter and sugar in a mixer until pale and fluffy.  Stir dry ingredients into butter.  Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling.  Bake until bubbling in center and brown on top, about 1 hour.  Transfer to a wire rack and let cool for 30 minutes before serving.  Great with a really good quality vanilla ice cream!

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!