What I’m Reading and What We’re Eating: Super Supper Book Club Menu

What I’m Reading and What We’re Eating: Super Supper Book Club Menu

I chose a veggie-forward menu for this Super Supper Book Club, Social-Distance Edition. Safely supp over a good read and prepare for what will be a roller coaster discussion and meal!  Click to skip to the recipe

 

In the months before COVID, we started posting a once a month book club guide for you to follow with your group. 

I stopped posting because we couldn’t gather.

But, in today’s environment, with some of the restrictions eased and our ability to safely gather in a socially distance approved way, I thought I would bring it back! My book club has gathered over the summer and we will convene again this week.

For those of you who are still staying home, you might consider starting a virtual book club.

A few of my besties did this over the summer as well, and we found that we gathered (virtually) more often than our in-person club.

I have included the full supper club menu here, but if you wish, just a sampling of one or two dishes works just as well.

Either way, if you are looking for a good read to share with friends (or just on your own), this one’s for you!

 

“The Family Upstairs” by Lisa Jewel

As I read, I had the same feelings that I had when I read The Goldfinch. The abuse of children is never an easy subject.

However, I loved this read because of the development of the characters from childhood to adulthood, the paths their lives eventually take, and The Baby that brings them together.

There are several twists and turns, many of which I didn’t see coming (which to me is the measure of a good suspense novel).

This is my next pick for our Super Supper Book Club.

Gather your readers, give them the title, and dole out the recipes for what will be a roller coaster discussion and meal.

There are three stories woven into the narrative. On Libby’s 25th birthday, she finds out she’s inherited a Chelsea mansion that’s been held in trust.

She soon discovers the house has a dark history based on scant decades-old news coverage. Lucy is living hand-to-mouth in France when her phone reminds her that The Baby is 25.

Without the means or identity, she must resort to some pretty desperate acts in order to get back to England after 24 years. Henry knows everything that happened in the house in the last several years when his family lived there.

He knew why there were so many extra people living there, what happened to the once-opulent residence and its contents, and how and why people were found dead in black robes on the kitchen floor.

I already cooked up some questions for your Super Supper Book Club gathering…

  • Do you think Henry’s lies and violent acts were born out of his need to survive an unimaginable situation, or do you think there is, as Clemency states, “a streak of pure evil” in him?
  • In your opinion, who is the most tragic figure in this novel? 
  • What do you imagine happens to the characters after the book ends?

I chose a veggie-forward menu for this Super Supper Book Club. In contrast to the spartan food the children were given while they lived at 16 Cheyne Walk, this menu celebrates the abundance of the garden with dishes woven into a delicious menu that all your members will enjoy.

Super Supper Book Club Menu

“The Family Upstairs”

 


Fresh Corn, Green Bean and Arugula Salad with Lemon Balsamic Vinaigrette •
Canvas and Cuisine,  page 150

Cauliflower Risotto with Cinnamon-Roasted Butternut Squash • Canvas and Cuisine, page 36

Grilled Portobello Mushrooms with Sun-Dried Tomatoes, Pancetta and Toasted Breadcrumbs (Recipe below) Canvas and Cuisine, page 96

Fresh Fish of the Day in Puttanesca Sauce • Canvas and Cuisine, page 262

Meyer Lemon Olive Oil Cake with Thyme • Canvas and Cuisine, page 341

Grilled Portobello Mushrooms
With Sun-Dried Tomatoes, Pancetta & Toasted Breadcrumbs

Best Stuffed Portabello Recipe

Spending quality time in the Farmer’s market naturally leads to veggie-forward main meals. This is one of these. There’s nothing better than meaty mushrooms, with a tangy, crunchy filling! You can serve these mushrooms as a first course, or as a late-night snack. Or you can stuff smaller mushrooms and serve these to your book club! The flavors are fantastic – everyone is a mushroom lover after tasting this dish!

Ingredients

1 cup Panko Breadcrumbs

2 tablespoons butter, melted, plus 2 more for sauce

1 (3.5-ounce) julienned sun-dried tomatoes packed in oil, drained but save 2 tablespoons of the oil 

4 ounces pancetta, finely diced

4 large garlic cloves, minced, about 2 tablespoons

¼ cup Marsala wine

Juice of ½ medium lemon, about 2 tablespoons

1 teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

2 tablespoons chopped fresh parsley

8 Portobello mushrooms, stem and gills removed

2 tablespoons olive oil

Yields: Serves 4 for a Veggie Main or 8 as an Appy

Time:   30 Minutes

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 350°. Mix the breadcrumbs with 2 tablespoons of melted butter in a small bowl. Spread the crumbs onto a baking sheet. Toast the buttered crumbs until they begin to crisp, about 5 to 7 minutes. Remove and set aside.

Pour 2 tablespoons of the oil from the sun-dried tomatoes into a skillet over medium-high heat. And the pancetta and cook until crisp. Use a slotted spoon to remove the pancetta to a platter lined with paper towels. 

Add the sun-dried tomatoes to the skillet. Add the garlic and cook for 1 minute. Pour in the wine and simmer until most of the wine has disappeared, about 3 to 5 minutes. Pour in the lemon juice. Season with some of the salt and crushed red pepper. Turn off the heat and swirl in 2 tablespoons of butter. Stir in the parsley.

Heat a grill pan on high heat. Brush the mushrooms with olive oil on both sides. Season with salt and pepper. Grill the mushrooms, turning once, until they are just beginning to soften, about 5 minutes total. Transfer the mushrooms to a platter. Spoon the sun-dried tomatoes into the mushroom caps. Top with pancetta and toasted breadcrumbs.

What I’m Reading and What We’re Eating

What I’m Reading and What We’re Eating

How’s that for a preview of what I’m reading this month? Ruth Ware has been touted as the Agatha Christie of our times, and with titles like The Woman in Cabin 10 and The Lying Game behind her, you will most definitely agree.

This is my next pick for our Super Supper Book Club. Gather your readers, give them the title, and dole out the recipes for what will be a roller coaster discussion and meal.

The Turn of the Key by Ruth Ware

POT BOILER PLOT: When she stumbles across the ad, she’s looking for something else completely. But it seems like too good an opportunity to miss – a live-in nannying post, with a staggeringly generous salary. And when Rowan Caine arrives at Heatherbrae House, she is smitten by the luxurious “smart” home fitted with all modern conveniences, and, even more, by the picture-perfect family that lives there. What she doesn’t know is that she’s stepping into a nightmare.

I already cooked up some questions for your Super Supper Book Club gathering…

• If you read an ad for a job that offers an extraordinary salary, would you be wary or curious?
• When you first meet Jack, are you smitten, or do you think he is too good to be true?
• At what point is a smart house too smart for our own good?

My ghostly inspiration for this Super Supper Book Club menu is Heatherbrae House itself. Almost a character in the book, the house holds the key to comfort and the uncomfortable. A haunted house turned into a smart house; it sits in a remote area in the Scottish Highlands where the food traditions are steeped in history. This spirited menu grabs a taste from the past and updates conventional Scottish dishes just in time for our book discussion. Choose as many or as few recipes as your group likes. As you’re dining and discussing, don’t forget to look over your shoulder for any shadows lurking in the corner of the room. You never know who (or what’s) listening…..

This Month’s Super Supper Book Club Menu for
Turn of the Key
Features:

Bangers ‘n Mash Hand Pies with Mustard Dipping Sauce
Canvas & Cuisine page 186
Sausage-Stuffed Party Bread
At Home Entertaining page 372
Dill Roasted Salmon with Horseradish Caper Sauce
At Home Entertaining page 379
Fish and Chips with Roasted Tomato Ketchup
At Home Entertaining page 210
Wild Rice, Lentils and Sautéed Mushrooms
At Home Entertaining 381
Raspberry Shortbread Tart
Sunday Best Dishes page 315

Raspberry Shortbread Tart
60 minute cuisine
MAKES 12 SERVINGS

Filling
1 ½ cups granulated sugar
Juice of 1 medium orange, about 3 tablespoons (reserve zest for tart)
2 pints fresh raspberries, about 4 cups
¼ cup apricot jam

Combine the sugar and orange juice in a saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes. Stir in the raspberries. Reduce the heat to low. Cook until the raspberries have broken down into the sauce, about 10 to 15 minutes. Stir in the jam. Simmer until the jam melts into the sauce, about 2 minutes more. Remove from the heat and cool to room temperature.

Tart
6 ounces sliced almonds, about 1 ½ cup
¼ cup unbleached all-purpose flour, plus 2 ¾ cups
1/3 cup yellow cornmeal
1 teaspoon table salt
1½ cup unsalted butter (3 sticks), chilled, cut into small pieces
1 cup granulated sugar
Zest of 1 medium orange, about 2 teaspoons
1 teaspoon vanilla
2 large egg yolks
Confectioners’ sugar

Preheat the oven to 325°. Spread the almonds onto a baking sheet. Bake until they just begin to turn golden, about 5 minutes. Cool to room temperature. Place ¼ cup of the flour into the bowl of a food processor. Add the toasted almonds. Pulse to form fine crumbs. Pour into a large bowl. Whisk in the remaining flour, cornmeal, and salt.

Place the butter into the bowl of the processor. Add the sugar, orange zest and vanilla. Pulse until creamy. Add the egg yolks and pulse. Add the dry ingredients and pulse until the dough just comes together. Pour the dough out onto your work surface. Divide the dough in half. Coat the bottom of a 12-inch fluted tart pan with vegetable oil spray. Press one half of the dough into the bottom and up the sides of the pan. Wrap the second half of the dough in plastic. Refrigerate both for 30 minutes.

Prick the bottom of the tart with the tines of a fork. Place onto a baking sheet and bake until golden, about 30 minutes. Remove the tart from the oven. Spread the filling over the top. Crumble the remaining dough over the top of the filling. Bake until the top of the tart is golden, about 30 to 40 minutes more. Cool completely. Sprinkle the top with confectioners’ sugar. Remove the rim from the tart pan and transfer to a platter.