Archive for December, 2013

December’s Book Club was all about Sharing


The Menu

Mustard Roasted Broccoli with Leeks and Lemon
Curried Tomato Chickpeas Stew
Wild and Brown Rice Ghee and Lemon
Tossed Salad
Christmas Surprise Cake
White Wine


December’s Book Selection

The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer and Annie Barrows

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Everyone contributed to December’s book club meeting both by bringing food or wine and sharing their thoughts about the charming book we read. The Guernsey Literary and Potato Peel Pie Society was the prefect book to read in December. With everyone’s hectic schedule we needed an easy read that was on the lighter side. And, this fit the bill. While light and breezy to read it was charming and sweet without being saccharin. The same can be said for our dinner. Read more

The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer and Annie Barrows

The Guernsey Literary and potato

Rating:

Nobody in the book club wanted the The Guernsey Literary and Potato Peel Pie Society to end. The characters in the novel were so vivid and alive you felt as if you had made new friends and the book’s ending was the end of that friendship.

The novel is a series of letters written to and from Juliet Ashton, a writer living in England after WWII, and her publisher and the inhabitants of Guernsey Island. A chance letter written to her from a man living on the Island of Guernsey who happened to find her name in a book by an author he is enamored with grows into a correspondence with him. Read more

Wild and Brown Rice, Ghee and Lemon

I’ve wanted to experiment with ghee and while it is butter it may not be as bad for you as unclarified  butter. Of course, it is still one hundred percent fat so I take any health benefits with a grain of salt. It is however good for cooking at high temperature and has a wonderful flavor. The clarifying process increases the shelf life and it doesn’t need  refrigeration. Although some people do store it in the fridge. Read more

Mustard Roasted Broccoli Pate with Leeks and Lemon

Not too sure about what everyone was bringing as things kept changing up until the last-minute, I decided to make an appetizer to go with the prosecco I had on hand. I am glad I did as it was a big hit.  I got the recipe for this super easy to make wonderfully zingy pâté from The First Mess blog. How could you go wrong with broccoli which I love dressed up with a grainy tangy mustard and my favorite ingredients, lemon and lemon zest. Read more

Curried Tomato Chickpea Stew

I wanted to cook a marinara sauce of some sort and a recipe I’d been making since 1979 from Craig Claiborne’s New New York Times Cookbook stuck in my mind.  It is an eggplant and tomatoes sauce that uses a cup or more of parsley giving it the most wonderful fresh taste.  But I wanted to include protein in the dish not eggplant  and decided chickpeas were a good option. Read more