Book Selection for February 2009

The book pick for February was: The Georgetown Ladies' Social Club: Power, Passion, and Politics in the Nation's Capital. Talia and baby Lyla hosted our meeting on Thursday, February 26th.

January 2009

Following our November 5th meeting when we discussed Olive's Ocean, The Mitfords: Letters between Six Sisters by Charlotte Mosley was picked as our next book. We skipped our meeting in December due to the hectic holiday schedules. Jeanette hosted the discussion on this book on Tuesday, January 13th.

Book Selection for October

In recognition of Banned Book Week, Carolyn presented the group with several book choices taken from the American Library Association's list of the 100 most frequently challenged books of 1990-2000, and Banned and/or Challenged Books from the Radcliffe Publishing Top 100 Novels of the 20th Century. The choices included:

The Chocolate War, by Robert Cormier,
Ulysses, by James Joyce,
Olive's Ocean, by Kevin Henkes, and
The Satanic Verses, by Salman Rushdie.

The group's selection was Olive's Ocean. We will meet in October at Carolyn's house and the discussion will be led by Beth.

Book Selection for September

For our September meeting, we read The Keep by Jennifer Egan. Summer led the discussion, and Beth hosted us in her Crozet home. Dinner included Brat, perogies, a cucumber, dill, and onion salad, and German chocolate cake for dessert.

Book Selection for August

Summer will host a discussion of Inside the Kingdom by Carmen Bin Laden.

Three Cups of Tea

June 2008, Hosted by Heather


The astonishing, uplifting story of a real-life Indiana Jones and his humanitarian campaign to use education to combat terrorism in the Taliban’s backyard. This is the story of Greg Mortenson, a homeless mountaineer who, following a 1993 climb of Pakistan’s treacherous K2, was inspired by a chance encounter with impoverished mountain villagers and promised to build them a school. Over the next decade he built fifty-five schools—especially for girls—that offer a balanced education in one of the most isolated and dangerous regions on earth. As it chronicles Mortenson’s quest, which has brought him into conflict with both enraged Islamists and uncomprehending Americans, Three Cups of Tea combines adventure with a celebration of the humanitarian spirit.

MENU

Chicken Curry by Heather Banchi’s Mom

Makes 8 servings

Ingredients:

1 chicken breast per person (8)
¼ butter or margarine
21oz. chicken broth

For Curry Sauce-
¼ cup butter or margarine
1 clove garlic, crushed
1 cup chopped onion
2 to 3 teaspoons curry powder
1 cup chopped, pared tart apple
¼ cup all purpose flour
¼ teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons grated lime peel
2 tablespoons lime juice
¼ cup chopped chutney

1. Wash chicken; dry well on paper towels.
2. In ¼ cup hot butter in large skillet, over medium heat, brown chicken, 4 pieces at a time, 5 minutes per side. Using tongs, remove chicken as it is browned.
3. Return chicken to skillet; Add half of chicken broth; bring to boiling. Reduce heat, and simmer, covered, 20 minutes, or just until tender. Remove chicken pieces; keep warm.
4. Measure liquid in skillet; add remaining chicken broth and enough water to make 3 cups; reserve.
5. Make Curry Sauce: In ¼ cup hot butter in same skillet, sauté garlic, onion, curry powder, and apple until onion is tender – 5 minutes. Remove from hear. Stir in flour, cardamom, ginger, salt, and pepper, mix well.
6. Gradually stir in reserved 3 cups liquid and the lime peel and juice. Bring to boiling, stirring occasionally.
7. Stir in chutney; add chicken. Cover, and hear gently just to boiling, to reheat chicken- about 5 minutes
8. Meanwhile, make Saffron Rice. Turn out rice into center of round platter. Arrange chicken breasts over rice; spoon sauce over chicken. Garnish with slices of lime. Serve with curry accompaniments.
9. Good accompaniments are chopped green pepper, chutney, salted peanuts, flaked coconut, raisins, kumquats, sliced green onions, chopped unpaired cucumbers, pineapple chunks. Serve with saffron rice.

A Tree Grows In Brooklyn by Betty Smith

April 2008, hosted by Kimberly

The menu for the evening was:
Cheese, Onion and Bread Souffle
Grilled bbq chicken
Green salad with shredded carrots
Dark chocolate cheesecake with whipped cream and raspberries
Decaf coffee

The souffle, made with stale bread, and the coffee were inspired by the book. "The Nolans practically lived on that stale bread and what amazing things Katie could make from it!..." The cheesecake was a nod to the novel's setting of Brooklyn, New York.

Cheese, Onion, and Bread Souffle
(Recipe from Real Simple Magazine)
Yield: 6 to 8 servings

2 tbsp butter, plus more for the dish 10 slices (approx 10 oz) stale soft white or sourdough bread, crusts removed and torn into 1/2 inch pieces
2 cups hot milk
1 small onion, sliced into 1/4 inch rounds
4 eggs separated
7 oz swiss cheese grated
1 tsp salt
1/4 tsp black pepper
1 pinch ground nutmeg
1 pinch ground cayenne pepper

Preheat oven to 400 degrees. Butter a 2 to 2-1/2 quart souffle or baking dish and set aside. Place the bread in a shallow bowl and pour milk over it. Set aside until liquid is absorbed. Meanwhile, melt the 2 tbsp of butter in a medium skillet over medium-low heat. Add the onion and saute until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions. Transfer to the baking dish and bake in oven until golden and firm, 45 to 50 minutes.


Deep Dark Chocolate Cheesecake
(Recipe from epicurious.com)
Yield: 12 servings

Crust
24 chocolate wafer cookies (from 9 oz pkg)
1 tbsp sugar
1/4 cup butter, melted

Filling
1 9.7-oz bar high quality 70% Cocoa Bittersweet Chocolate, chopped
4 8-oz packages cream cheese, room temperature
1-1/4 cups plus 2 tbsp sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Topping
3/4 cup whipping cream
6 oz high quality 70% Cocoa bittersweet chocolate
1 tbsp sugar

For Crust:
Preheat oven to 350 degrees. Butter 9-inch diameter springform pan with 3" high sides. Blend cookies in processor until finely ground (or crush in ziploc bag with a rolling pin as I had to do). Blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake until just set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For Filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove the bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hr. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For Topping:
Stir cream, 6 oz chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hr.

Release pan sides. Transfer cheesecake to platter. Let stand 2 hours at room temperature before serving. I added raspberries and whipped cream to balance out the richness of the chocolate a little bit.