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!

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!