book review

Housekeeping + Poached Eggs on Mushroom Arugula Toast

March 16, 2017 by Megan Leave a Comment

Marilynne Robinson is perhaps best known for her Gilead series, of which the first novel was published to much acclaim about 25 years after the book I’m here to share today, Housekeeping. This novel is understated, following sisters Ruth and Lucille, as they are left in the quiet, flood-prone town of Fingerbone to live in their grandmother’s house.

After their grandmother dies, the house is passed on to two great aunts who move in to take care of Ruth and Lucille, though they seem to doubt their abilities to do so. Late one evening, the girls’ Aunt Sylvie appears, seemingly unaware of her mother’s passing. She is greeted with surprise and a quick meal of poached eggs.

Eventually, Sylvie becomes the girls’ caretaker, though she isn’t much for mothering, cooking or housekeeping, instead piling up cans and newspapers in the living room, preferring to eat her food cold and allowing the girls to skip school. Her transient ways leave her restless in the house. In response, Lucille seeks out a more normal childhood; Ruth can’t help but be drawn in, with implications that last their whole lives.

Shortly after Sylvie takes up permanent residence, a flood seeps into Fingerbone, covering the town with water and dampening everything, including her spirits. So, I thought some local mushrooms, which require a damp environment to grow well, would pair nicely with the poached eggs Sylvie ate upon her arrival. This weekend’s brunch was Poached Eggs on Mushroom Arugula Toast.

First, I roughly chopped my mushrooms (so nicely picked up by Scott at Eastern Market on Saturday morning) and my flat leaf parsley.

I set a high-sided skillet mostly filled with water onto the stove to begin coming to a boil for the poached eggs. In another medium skillet, I heated through a tablespoon or so of olive oil and added the mushrooms. After a few minutes, when they were lightly browned and softened, I added the minced garlic and a pinch of red pepper flakes.

About a minute later, I added the goat cheese and milk and stirred until combined. I seasoned with salt and black pepper before adding the butter. At this point, I turned off the heat because my poaching water was ready to go. I also slipped my bread into the toaster.

I poured approximately 2 tablespoons of vinegar into my softly boiling water (vinegar will vary based on the amount of water, but for about 3 inches of water in a 10” pan, 2 tablespoons worked perfectly). I started with 2 eggs and cracked each into its own small bowl, lowering them one at a time into the water so that a bit of the water could seep in and help to start setting the egg white. I slowly poured the egg into the boiling water and used a wooden spoon to “collect” the egg whites around the yolk. I repeated with the second egg and set a time for 3 minutes.

I reignited the heat under the mushrooms and added the parsley and arugula so it could begin to wilt while the eggs finished poaching. I placed the finished toast on a plate, topped with the mushroom mixture and, once the eggs were done (fish them carefully out of the water with a slotted spoon), I added them to the top of the toasts.

Poached Eggs on Mushroom Arugula Toast

Servings: 2
Time: 20 minutes
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Slightly Adapted From: Shutterbean (whose pictures are much nicer than mine)

Ingredients

2 slices hearty bread, toasted
a glug olive oil
6 oz. mixed mushrooms, roughly chopped
2 cloves garlic, minced
2 tablespoons milk
2 oz. goat cheese
a pad of butter
kosher salt & fresh ground pepper
a pinch red pepper flakes
⅓ cup chopped Italian parsley
a handful of arugula
4 eggs, poached in two batches

Directions

Begin by heating a deep-sided skillet or wide pot filled with about 2-3 inches of water over medium-high heat. This should be brought to a soft boil while you cook the mushroom topping.
Meanwhile, heat a medium skillet over medium-high heat with a glug of olive oil. Add in mushrooms and cook until softened and lightly browned, about 3-4 minutes. Stir in the garlic and red pepper flakes and cook for another minute.
Add in the milk, and goat cheese, stirring until well combined. Season with salt and pepper. Stir in butter. Turn off the heat while you make the poached eggs.
Add about 2 tablespoons of vinegar to the softly boiling water. (If it boils to aggressively it will cause the whites of the eggs to fall apart.)
Put each egg in a small bowl (a measuring cup works well too). Carefully tip the bowl into the pot so that a bit of the hot water helps to start setting the egg and then pour the egg slowly into the pot. Using a wooden spoon or similarly blunt cooking utensil, gently push the egg whites over/around the yolk. Repeat with the second egg. Allow eggs to cook for approximately 3 minutes.
While the eggs cook, put your toast in the toaster.
Turn the heat back on under the mushrooms and add the parsley and arugula. When arugula has wilted, take mushrooms off the heat and transfer them to the top of the toasts. Place a poached egg (or two) on the top of each mound of mushrooms. Season with salt & pepper and serve immediately.

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Welcome to Braggsville + Belgian Waffles

March 11, 2017 by Megan 1 Comment

A story about a small town in Georgia starts at UC Berkeley with a group of four unlikely friends. In an alternate history class, the “4 Little Indians” hatch a plan that has D’Aron bringing them all back to his hometown for a reenactment of the Civil War. Their demonstration is expected to raise eyebrows and challenge the local mindset, but it ends up changing more than just opinions.

Welcome to Braggsville by T. Geronimo Johnson was chosen as the inaugural book for my office’s new Diversity Council Book Club. It certainly spawned some interesting conversation around race, class and unconscious bias and challenged the thinking of everyone in the room.

While I struggled with the writing style, which made it hard to tell who was speaking, if anyone was speaking at all and sometimes what the heck was actually going on, I realized (after some discussion with the group) that that might have been the point. Throughout the book, there is some confusion as to what events actually unfold and how, but one scene that is a very clear turning point in the story happens at a waffle house, while the foursome eats breakfast.

After finding a waffle recipe to accompany this novel, I borrowed a waffle maker from a generous coworker and set to work. With quite a few steps (and dishes), this recipe certainly isn’t as easy as some of the ones out there, but it was definitely delicious. If you have the time on a weekend morning, I suggest giving it a try.

With my oven at 200 degrees F, I combined the dry ingredients - flour, cornstarch, baking powder, baking soda and salt. With that set aside, I also combined most of the wet ingredients - buttermilk, milk (I used 2%), vegetable oil, vanilla extract and egg yolks.

In yet another bowl, I used a hand mixer to whip up my egg whites. Once they formed soft peaks, I added 3 tablespoons of sugar and continued whipping to form stiff, glossy peaks.

At this point, I turned on my waffle maker to preheat. (It didn’t take very long to get up to temperature.)

While whisking, I poured the wet ingredients into a well in the middle of the dry ingredients and mixed until they were just combined. Finally, I folded in the egg white mixture. With the batter all ready to go, I began making the waffles.

I had to use about 1 cup of the mixture per waffle, but be sure to follow the directions on your waffle maker. Since I could only make one at a time, I followed the suggestion of Jaclyn at Cooking Classy and used the warm oven to keep them from getting cold while I finished up.

Though there are plenty of ways to “fancy up” the waffles, we went the classic route and topped them with a bit of butter and some maple syrup. I hope you enjoy as much as we did!

Buttermilk Belgian Waffles

Servings: about 6
Time: 30 minutes
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From: Cooking Classy

Ingredients

1½ cups all-purpose flour
½ cup cornstarch
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups buttermilk
½ cup milk
6 Tbsp vegetable oil or canola oil
½ tsp vanilla extract
2 large eggs, whites and yolks separated
3 TBS granulated sugar

Directions

Preheat oven to 200 degrees F. Preheat a Belgian waffle iron (if you don't have a Belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined.
In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture.
Cook batter in waffle iron according to manufacturer’s directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.

Variations: Serve with sweetened whipped cream, fresh berries and raspberry/blueberry or strawberry syrup. For churro waffles, brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.

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Commonwealth + Orange Drop Cocktail

March 7, 2017 by Megan 2 Comments

I have never read Ann Patchett before, even though Bel Canto has long been on my to-read list. I had requested her latest novel Commonwealth from my library shortly after it was published last summer and it only just arrived. From the first chapter, I found it slowly engrossing. That is to say, it’s not an action-packed page turner, but I became so absorbed in the characters that I happily followed their stories over the decades the novel covers.

The story of two families - four parents, six children - begins at Franny’s christening celebration, which is transformed by an unsuitable gift of liquor and a backyard full of orange trees. So, too, are their lives forever changed. We follow both families, which is a muddled mix of estranged spouses, sort of step-siblings and a black sheep or two, through the next 50 years of their lives.

A lot of the drama seems to happen in memories or flashbacks, but as with all families, nothing can be buried too deep and has lasting effects on each of them, even if they deal with it in their own ways. Once grown up, Franny becomes an avid reader and a cocktail waitress, giving her the unique opportunity to end up dating a successful novelist. This, too, has an effect on the family - one I’ll admit I didn’t expect.

It’s hard to say too much without spoiling Commonwealth’s bigger plot points, so I’ll get right to the recipe - this time, a cocktail. I didn’t use gin, which even those at Franny’s party thought an odd pairing with orange juice, but instead went with a more traditional vodka-based drink, the Orange Drop.

First, I made a simple syrup - equal parts granulated sugar and water - and allowed it to fully cool before mixing the rest of the drink.

Then, I measured it out before adding a citrus-flavored vodka and orange juice. With a quick stir, I poured the cocktail into two rocks glasses, more akin with the glasses used spur-of-the-moment at the party. Again, not to be too fussy, I garnished them simply with half an orange slice each, and served with ice.

Orange Drop

Servings: 1 drink
Time: 10 minutes
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Adapted from: Vanilla and Bean

Ingredients

2 oz citrus-flavored vodka
2 ½ oz pulp-free orange juice
¼ oz simple syrup
1 orange, cut into half slices
ice

Directions

If you need to make simple syrup, add equal parts granulated sugar and water to a small saucepan. Bring to a boil and simmer until the sugar is dissolved. Cool completely before using in drink mixture.
In a measuring container with a spout, add the vodka, orange juice and simple syrup. Stir with a spoon. Pour into glass of your choice.
Add ice according to preference. Garnish with an orange slice, if desired. (Add an additional splash of orange juice, if you prefer a slightly less stronger drink.)

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All the Ugly and Wonderful Things + Mashed Potatoes

March 2, 2017 by Megan Leave a Comment

The title of All the Ugly and Wonderful Things really got it right. Bryn Greenwood’s novel is about a little girl, Wavy, whose father is a meth dealer. While the subject matter was ugly, I thought the writing in this novel was beautiful. I was captivated even though I often wanted to put it down for a bit of a mental break.

Wavy’s life is hard for many reasons, not the least of which is that, at eight years old, she is essentially the caregiver for her little brother. And, because of the life she was born into, she spends most of the novel seeking out the love and safety most children take for granted. The central bright spot in the novel is Wavy’s relationship with one of her father’s gentle but tattooed employees, Kellen. Not without its own problems, it still gives her the protection she craves.

Wavy struggles to eat in front of people, and while she might not partake, she takes it upon herself to ensure there is good food on the table at home. Kellen brings her the ingredients she requests. One of her favorite things about his grocery shopping is that he doesn’t forget any items and he always brings real butter for the mashed potatoes.

In one of her letters to Kellen, Wavy devotes an entire paragraph to mashed potatoes, and so that’s what decided to make to complement her story. I found a recipe online for Creamy Mashed Potatoes, with lots of real butter, of course.

Since it was just the two of us, I cut the recipe in half. I peeled half of the potatoes in a 5-lb bag (about 6) and added them to a large pot of water. Once it came to a boil, I partially covered the pot with a lid and let it continue to boil for about 20 minutes. (Timing will vary.)

I drained the potatoes and put them into my stand mixer bowl, using the whisk attachment to break them up by hand.

Then, I put the bowl in place and attached the whisk, setting it on low speed. After 30 seconds, I switched it up to medium speed and began to add the hot milk. Next, I added the butter, 1 tablespoon at a time, until the potatoes were smooth and fluffy. Finally, I poured in the salt, plus a little black pepper to taste.

Creamy Mashed Potatoes

Servings: 6-8, as a side
Time: 40 minutes
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From: Natasha’s Kitchen

Ingredients

4 lbs (12 medium) russet potatoes, peeled
1 ¼ cups hot milk
2 sticks unsalted butter at room temperature (not melted)
1 ½ tsp salt, or to taste
1 TBS fresh parsley or chives, finely chopped for garnish (optional)

Directions

Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min).
Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start mixer on low speed 30 seconds then increase to medium and slowly drizzle in HOT milk.
With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes should be whipped and fluffy. Finally add 1 1/2 tsp salt, or to taste.

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

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The Boston Girl + Fried Rice

February 23, 2017 by Megan 2 Comments

Anita Diamant’s novel The Boston Girl had been on my to-read list for a while and when it finally got selected for one of my book clubs, I was excited. I didn’t know much about it beyond the description; it was about a young Jewish woman growing up in Boston with her immigrant family.

Though this had quite a different story to tell, I couldn’t help but be reminded of the lovely Lillian Boxfish (which I had just finished a few weeks before). Both stories follow strong females making their own way in big cities during a time when most women were supposed to be making families instead. This one is also narrated by an 85-year-old woman, this time Addie, as she tells her granddaughter how she got to be the woman she is today.

Our book club’s consensus was that the story was “so light” but as we dove in, we realized it actually wasn’t. Perhaps it was the narration style or the benefit of knowing it all turned out okay (after all, Addie was here telling us what happened so long ago), but Diamant tackles quite a few tough issues and Addie certainly has her share of hardships throughout the novel.

Despite the fact that she ate “pie for breakfast every day [one] summer,” food isn’t a key player in the story. It does make an appearance in the few dinner dates that Addie shares with us, and on one such evening she is introduced to Chinese food for the first time. In the retelling, she asks her granddaughter, “Did you know there was a time before all Jews loved Chinese food?” I had recently read an article around Christmas that tackled this very question, which I had found quite interesting. Chinese food has since become so interwoven with Jewish culture and there is such joy in the experience that Addie describes, I knew what I had to make.

I found an unintimidating recipe for fried rice and got to work. (After actually making it, however, I don’t know why I was ever intimidated - it’s quite easy.) I began by prepping all of my vegetables. I finely diced my onions and carrots and chopped my chicken breasts into bite-sized pieces. I was using leftover white rice, so thankfully that was already set to go. I put my egg into a small bowl, added 3 drops each of soy sauce and sesame oil and beat it until well-combined.

I let one tablespoon of oil heat up in my wok, then added the chopped onion. Once they were cooked through and starting to turn light brown, I removed them and set aside.

With another small amount of oil heated in the wok, I added the mixture of egg, soy sauce and sesame oil. Once it was cooked, I transferred it to a cutting board and chopped it up.

Again, I heated another tablespoon of oil and added the chicken, carrots, peas and cooked onion. (I would recommend adding the carrots in a few minutes earlier - perhaps even up to 5 minutes before the rest of the ingredients - to ensure that it gets cooked well enough to be a bit soft. My carrots ended up slightly crunchy, on the underdone side; my only complaint about the dish.)

Once the chicken was mostly cooked, about 3 or 4 minutes, I added the rice and green onions (I didn’t use bean sprouts this time) and cooked for another 2 to 3 minutes. I was a little wary of undercooked chicken, which is why I cooked each stage a little longer than recommended in the recipe. Cook as long as feels/looks right to you, making sure to note that it will keep cooking throughout the process.

For the last step, I added 2 tablespoons of soy sauce (plus a little extra) and the chopped egg, allowing the entire mixture to cook through for another minute and a half. The finished dish was quite tasty, one I would definitely make - and not be intimidated by! - again.

Chinese Fried Rice

Servings: 4, 1 cup each
Time: 30 minutes
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From: Sue Lau on Food.com

Ingredients

¾ cup finely chopped onion
2½ tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
½ cup finely chopped carrot (very small)
½ cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Directions

Heat 1 TBS oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 TBS oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 TBS oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 TBS of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

The Trespasser + Corned Beef and Cabbage Pizza

February 9, 2017 by Megan Leave a Comment

I read Tana French’s first Dublin Murder Squad novel, In the Woods, about a year and a half ago. It reminded me of all the hours I had spent as a young girl reading Nancy Drew books and then, when I was little bit older, devouring Mary Higgins Clark mysteries. I read the second book about a month later, but until The Trespasser, I hadn’t picked up one of the series since then.

This time, the detectives are trying to hunt down the person responsible for killing a woman in her apartment. With a boyfriend who insists he’s innocent, the spotless crime scene doesn’t help, but Antoinette and her partner are seemingly being pushed into charging him. They have to follow their guts without raising any flags.

Unless it pertains to the crime, this genre of novels aren’t usually rich with descriptions of food. In this case, the victim’s table was all set and ready for a romantic dinner when she was murdered, but the dinner itself hadn’t yet made it to the table and it was ruined by the time anyone found it.

That wasn’t exactly appetizing, but with all of the late nights on the case, there was ample opportunity to make something for an after-hours snack. I seized the opportunity and made pizza. Having once made an unexpectedly delicious strawberry balsamic bacon pizza, I was interested in trying out one that similarly unique. In honor of Ireland, where the novel takes place, I scouted out a recipe using classic St. Patrick’s Day fare - corned beef and cabbage (and potatoes).

I used store-bought dough, but otherwise I followed this recipe from the Food Network.

First, I sliced my potato, covered the slices with olive oil, salt and pepper and placed them in the pre-heated oven on a sheet pan.

While those baked, I chopped up the cabbage, so it could begin to cook down on the stove with the pickling spices (below, before I wrapped them in the cheesecloth).

Once the potatoes were done, I put the pizza dough into the oven to pre-bake for 8 minutes, as directed on the package. I also roughly chopped my corned beef and shredded my parmesan and combined the cheeses.

With the dough and toppings all ready, it was time to assemble the pizza. I sprinkled the dough with olive oil and covered it with the cheese. I then layered on the remaining toppings - the cabbage, the corned beef, and last, the potatoes. A sprinkle of salt and pepper and it was all set for the oven. After about 12 minutes, it came out all gooey and smelled amazing. We couldn’t wait to dive in!

Corned Beef and Cabbage Pizza

Servings: 4 with 2 slices each
Time: about 30 mins
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Adapted from: Food Network

Ingredients

Store-bought pizza dough, enough for 2 pizzas
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
2 cups shredded mozzarella cheese
¾ cup shredded monterey jack cheese
½ cup freshly grated parmesan cheese
6 ounces sliced corned beef
Kosher salt and freshly ground black pepper

[/recipe-directions]
1. Prep/prepare your dough according to directions or your own recipe.
2. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
3. Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
4. Place one round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan (if using two regular pans, you can prep both pizzas together].
5. Drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan(s) in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings, if needed.
[/recipe-directions]