A SUMMER BOOK CLUB BRUNCH

May 31, 2013

Let’s talk about some of my favorite things: food, drink, and books.

strawberry basil ginger punch | Blue Jean Gourmet

I wanted to share a few of the recipes that were a big hit at the book club meeting I hosted last weekend.  Unfortunately, Jill was out of town, so the photographs are mine and thus not really up to par; you’ll have to take my word for it all tasted much better than it looks!

The hits of the day were a carrot-avocado salad, pickled shrimp, & strawberry-ginger punch.  I also served my trusty deviled eggs and tried this yogurt panna cotta (it tasted great, but I think I badly measured my gelatin, as the texture was off.)  Since a few of our book club members are gluten-free, so I ordered a dozen GF cupcakes from a local baker and put together a cheese plate with GF crackers & olives; had I not ordered the cupcakes, I would have made these almond orange tea cakes—my friend and blog reader Christie shared with me that they easily adapt to be GF.

Now onto books—there are few things I love more than an overly ambitious summer reading list!  I just put together mine for this year, and I can’t wait to get started.  Side note: almost all of these were recommended by friends or students.  I’ve divided them into categories and linked to their Amazon listings.  For more book ideas, I recently updated my Reading Lists for adults & young adults!

Classics I Ought To Have Read By Now:

A Separate Peace (John Knowles)
A Suitable Boy (Vikram Seth)
Let Us Now Praise Famous Men (James Agee)

Historical Fiction:

The Name of the Rose (Umberto Eco)
Under the Volcano (Malcolm Lowry)

Just for Fun:

One Writer’s Beginnings (Eudora Welty)
The Dud Avocado (Elaine Dundy)
The End of Your Life Book Club (Will Schwalbe)
The Woman Upstairs (Claire Messud)

Non-Fiction:

Beyond the Beautiful Forevers (Katherine Boo)
Mornings on Horseback (David McCullough)
Midnight in the Garden of Good & Evil (John Berendt)
Mountains Beyond Mountains (Tracy Kidder)

Poetry/Plays:

Red Doc> (Anne Carson)
Time Stands Still (Donald Marguilles)

Professional Development (as teacher & mom):

How Children Succeed: Grit, Curiosity, and the Hidden Power of Character (Paul Tough)
The Art of Description: Word Into World (Mark Doty)

Young Adult Novels:

Beautiful Creatures (Kami Garcia & Margaret Stohl)
The Future of Us (Jay Asher & Caroline Mackler)
The Girl Who Circumnavigated Fairyland in a Ship of her Own Making (Catherynne M. Valente)
Winger (Andrew Smith)
Zoe’s Tale (John Scalzi)

What’s on your reading list this summer?  Please share in the comments!

roasted carrots & citrus salad | Blue Jean Gourmet

CARROT-AVOCADO SALAD
via Food52

I’d had my eye on this recipe for a while, because the ingredients are mostly ones we keep on hand, but with a very different method than I usually use.  Also, we have recently become converted to cooking carrots on the grill, so I figured that roasting them would also be delicious—and it was.

In an attempt to keep this fairly simple (as opposed to running out for lots of extra ingredients), I made a few adjustment to the original recipe: swapping the citrus, using grapefruit & lime instead of orange & lemon, and leaving out the crème fraîche.  The resulting salad got raves anyway, but I can see how including the crème fraîche would add a restaurant-level lushness to the dish.

oven: 450°

ingredients:

2 lb carrots (if small, just peel, but if large, peel, quarter, & cut into 3-inch pieces)
1 grapefruit
1 lime
2 cloves garlic
1 T fresh thyme
1 T sugar
1 tsp. cumin seeds
1 tsp. red wine vinegar
1 tsp. red pepper flakes
kosher salt & freshly ground black pepper
½ cup extra-virgin olive oil

1 cup sprouts
¼ cup cilantro, torn
1 avocado, cut into wedges
2 T toasted sunflower seeds
2 tsp. sesame seeds

While the oven is preheating, place the carrots in a saucepan and cover them with cold water.  Salt the water, turn the stove to high heat, and bring to a simmer.  Reduce to medium and continue to simmer until carrots are tender, 5-8 minutes.

As the carrots cook, cut the grapefruit & lime in half, juicing one half of each and reserving the other halves.  Reserve half of the fresh juice for later, and combine the other half with the garlic, cumin, thyme, red wine vinegar, red pepper flakes, and 2 T olive oil; process in the blender until smooth.  Season to taste with salt and pepper.

Once the carrots have cooked, drain them and toss them in the marinade.  Spread the carrots and unjuiced citrus halves on a baking sheet and roast until the carrots are reduced in size and with a few brown spots, approximately 20 minutes.  Allow the carrots to cool to room temperature.

While the carrots are cool, make the salad dressing.  Squeeze the juice from the roasted citrus halves and combine that juice with the reserved fresh juice.  Whisk together with sugar, remaining olive oil, and season with salt and pepper.

Combine the carrots and avocado slices on a platter.  Top with the sprouts, and sprinkle with the seeds.  Drizzle the dressing over the whole thing and serve immediately.

 

PICKLED SHRIMP
slightly adapted from Saveur

If you’ve never had pickled shrimp before, you are in for a treat!  These were so easy and so good that I’m planning to make them again this weekend as a pre-dinner appetizer (re-using some of the original brining liquid).  I’ll admit, 12 bay leaves seemed a little excessive to me, but they did not at all dominate the flavor, so don’t be frightened by the quantity!

pickled shrimp | Blue Jean Gourmet

ingredients:

~1 lb. medium shrimp (26-30 count), peeled & deveined
2 T Old Bay
1 cup extra-virgin olive oil (more if needed)
12 dried bay leaves
half of a yellow onion, thinly sliced lengthwise
1/3 cup fresh lemon juice
2-3 cloves garlic, finely chopped
1 T kosher salt
½ tsp. crushed red chile flakes
½ tsp. celery seeds
¼ tsp. ground allspice

First, prepare a bowl of ice water and place a colander in the sink.  Bring eight cups of water to a boil along with the Old Bay.  Add the shrimp, turn heat to low, and cook until the shrimp are pink, just about two minutes.  Drain the shrimp and cool in the ice water, then drain again.

In a 1-quart glass jar, layer the shrimp, onions, and bay leaves.  Combine the remaining ingredients in a bowl with a pour spout or Pyrex measuring cup, and pour into the jar, adding more oil if necessary to submerge the shrimp.  Cover with the lid, and chill at least overnight before serving.  Will keep for up to a week as long as the shrimp are completely covered with oil.

 

STRAWBERRY-GINGER PUNCH
slightly adapted from Bon Appetit

The original recipe called for brandy, which I did not have on hand, so I subbed in vodka; I also think this recipe would work nicely with gin and/or St. Germain in a kind of a play on a Pimm’s Cup.

I recommend making the simple syrup ahead of time (up to a week) for easy assembly on the day you are planning to serve the punch.

strawberry ginger punch | Blue Jean Gourmet

for the simple syrup:

1/3 cup sugar
1/3 cup water
½ cup hulled & quartered strawberries
¼ cup peeled & sliced fresh ginger

Combine all ingredients in a small saucepan and bring to a boil, stirring to dissolve sugar.  Reduce heat and simmer until the berries have softened.  Remove from heat and let cool before straining into a jar.

for the punch:

24-oz. club soda (keep cold)
2 ½ cups strawberries, hulled & quartered, divided
1 ½ cups vodka or other spirit of your choice
½ cup basil leaves, divided
¼ cup peeled & sliced fresh ginger
¼ cup fresh lime juice

At least 30 minutes and up to 2 hours before you plan to serve the punch, muddle 2 cups strawberries, ¼ cup basil, and ginger in a large jar or pitcher. Add vodka, lime juice, & simple syrup, and stir.  Refrigerate until ready to serve.

Strain the muddled mixture into a punch bowl or glass jar, pressing down on the fruit & herbs to release all the flavor.  Add the club soda and reserved strawberries and basil—I also threw in a few wheels of fresh lime so it would look even prettier.

Pour and enjoy!

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5 Comments »

  1. Finish Spiritual Intelligence, read The Book of Job and The Land of the Painted Caves, maybe return to The Girl with the Dragon Tattoo and try to finish the trilogy, lots of art books and magazines to fuel my creativity; I have Anne Rice’s Vampire trilogy I’d like to tackle, but I may not make it this summer. Finally, a guilty pleasure – the autobiography of Rick Springfield. What can I say? I have everything he’s ever recorded. I always thought he was a misunderstood artist. Not nearly as ambitious as your list. We’ll see if I get to all of them.

    Comment by Deborah Melanson — May 31, 2013 @ 6:47 pm

  2. I’ve created an overly ambitious list, too! We have a lot of the same picks. For a fun, fast-paced read, I really liked Alif The Unseen — totally unlike anything I’d usually read, set in the Middle East, and a sort of magical realist/thriller/love story. I think I read it in four days. On the YA side, Benjamin Alire Saenz’s book Aristotle and Dante Discover the Secrets of the Universe blew me away. Powerful, emotionally wrenching. I cried a few times. (I just downloaded a Kindle sample of his latest book of short stories, which won the PEN/Faulkner award this year.) On my to-read list are Elissa Altman’s food memoir, Poor Man’s Feast; Jonathan Evison’s latest novel, The Revised Fundamentals of Caregiving, and Steve Almond’s short story collection, God Bless America. And I need to finish two other books I’m reading now.

    Comment by Lesley — June 3, 2013 @ 10:42 am

  3. Deborah–everyone needs a guilty pleasure! and I hope you’ll find The Book of Job to be as powerful as I do; I’m sure Jill may have mentioned this in class, but the Stephen Mitchell translation is absolutely the way to go.

    Lesley–I love hearing what’s on your list! you are tempting me to add more to mine 🙂 I am going to pick up Aristotle and Dante Discover the Secrets of the Universe–sounds totally up my alley and I can’t wait to read it! we’ll have to compare notes when I’m done.

    Comment by Blue Jean Gourmet — June 5, 2013 @ 8:30 am

  4. Great site and great receipes too! The pickled shrimp receipe looks very good and I can’t wait to try it. It reminded me of our traditional goan receipe called “Prawn Balchao”, a seafood delight enjoyed by all goans. It is made out of whole spices like cumin, dry red chillies and a little sugar, soaked in vinegar and ground to make a thick paste. It has a sweet-hot-sour flavor and normally served with Bhakri. Bhakri is popular Indian flat bread made with dried shrimps. Generally Bhakri is dipped in the Balchao and then eaten. But it tastes good with hard crust bread too or even as a side dish to any rice dish. 🙂

    Once again, thanks for sharing such wonderful receipes and keep up the good work on your site! 🙂

    Cheers,
    Seb

    Comment by Sebastiana — September 10, 2013 @ 4:25 pm

  5. Thanks so much, Seb! I’m glad you found us and enjoyed the recipes. I love the sound of prawn balchao! Do you have a recipe you’d be willing to share? Since my family is Punjabi, Goan cuisine is like another world to me 🙂

    Thanks again for visiting–Nishta

    Comment by Blue Jean Gourmet — October 6, 2013 @ 1:51 pm

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