A Shout-Out From The Fooditka!

My friend Judith posted about The Astoria Book and Supper Club on her blog, The Fooditka.  If you don't already follow her, she writes all about food, and food happenings mainly taking place in Astoria but really all over the place.  It's a fun blog, with lot's of info, so if it's your sort of thing, check it out! 

http://www.fooditka.com/2012/06/astorias-new-supper-book-club.html

The Shadow of the Wind: The Menu

Shadow of the Wind, The Menu:

 A refreshing glass of Cava to start, sangria
to be served with dinner

Trio of “Pintxos” served on pan di tomate:
Boquerones
Fresh anchovies and roasted pepper
Serrano Ham and Manchengo
Cured Chorizo and Manchengo

Croquetas de Bacalao served with mashed avocado and lemon
Cod and Potato Croquettes

Paprika Roasted Potatoes and Shrimp al Ajillo (in garlic)
served with Romesco sauce

Seafood and Chorizo Paella

Coconut Flan and Chocolate Toast

Feel free to ask me any questions about the menu.

The dinner will be served on Monday, July 16th 2012

Please try to arrive between 7-7:15, dinner will be served promptly @ 7:30 so all guests could eat, drink and merrily discuss the book, but not be too tired to wake up on Tuesday morning (or if you are, don't blame me!).  The meal is $40, add $15 for unlimited drinks.  Enjoy the book, I can't wait to cook!

email me with questions/to reserve a seat: Leeya448@gmail.com

The Shadow of the Wind, Viva Barcelona!

It has been decided that the next meeting of the Astoria Book and Supper Club will be for the book, The Shadow of the Wind by Carlos Ruiz Zafon.  Below is a brief plot summary according to Wikipedia:

The novel, set in post–Spanish Civil War Barcelona, concerns a young boy, Daniel Sempere. Just after the war, Daniel's father takes him to the secret Cemetery of Forgotten Books, a huge library of old, forgotten titles lovingly preserved by a select few initiates. According to tradition, everyone initiated to this secret place is allowed to take one book from it and must protect it for life. Daniel selects a book called The Shadow of the Wind by Julián Carax. That night he takes the book home and reads it, completely engrossed. Daniel then attempts to look for other books by this unknown author but can find none. All he comes across are stories of a strange man – calling himself Laín Coubert, after a character in the book who happens to be the Devil – who has been seeking out Carax's books for decades, buying them all and burning them.

This book is definitely for book lovers, and it's a quick, fun read-perfect for summer.  It's full of suspense and intrigue, and it just happens to take place in Barcelona, a city full of delicious treats.  I'm thinking paella, boquerones, olives, croquettes, pan con tomate, jamon, sangria and cava...

So, get yourself a copy of the book if you don't have one already, and we'll meet on a Monday night towards the end of July to discuss and feast Barcelona style (only this dinner will be served before 10 PM, unfortunately).

The Great Gatsby Brunch, May 20th 2012

It all feels kind of like a dream and a blur to piece my Gatsby weekend together.  It started on Saturday morning with a trip into the city for some of my key ingredients.  It was a perfect spring day, and the tourists were definitely in bloom.  First stop was a mobbed Russ and Daughters, the famous lox emporium on the Lower East Side.  I bought a pound of the Norwegian smoked salmon for the salmon and cucumber sandwiches, and I bought myself an everything bagel with their gaspe lox.  I walked up to Union Square, and sat and enjoyed my bagel.  I made some produce purchases at the Farmer's market, and bought a few items at the Whole Foods.  I was very happy to find and purchase these California artichokes for my "East Egg" dish.

When I returned to Astoria, I stopped by the fish store under the train @ the Ditmars stop (Greek writing on the awning, no idea what it's called) and bought the Lump crab meat for my crab remoulade.  Then I head over to my brother's apartment and he kindly drove me around to some of my favorite local places to shop.  Hands down the best wine shop in Astoria, Off The Vine is my favorite place to shop for wine, where the owner is always happy to point you in the right direction.  I picked up 7 bottles of prosecco, and then walked across the street to Sorriso's to pick up some prosciutto for my "West Egg" and Pork Wellington.  Last stop was Berry Fresh Farms, my local grocery store that has recently expanded, plus they have the lowest prices in town.  We grabbed some kebabs at Balkh Shish Kebab, which I've been wanting to try (it's very good), I sat on my couch for a bit, and then began my cooking at 8:00.  I broke down a chicken and boiled it as if I were making chicken soup, for the Waldorf chicken salad.  I made my red onion "mustard" and marinated and grilled the ham for the spiced ham and pineapple sandwiches.  I carved the artichoke hearts and boiled them with some flour, water, lemon, salt and olive oil.  I set the table.  Every time I thought I was done, I thought of other things I can do to be as prepared as possible on Sunday morning. My dreams of sitting down with a glass of wine and watching Mick host SNL were "Shattered", when I decided to hard boil some eggs, make the jello and the jalapeno and chive cream cheese.  I got to bed a little after one, and in the morning I bought more lemons and oranges, a large cup of coffee and got back into the kitchen (where I belong)...
I spent the beginning of the morning chopping away.  I did the fruit cocktail, chicken salad, crab remoulade and stuffing for the "West Egg".  I wrapped the pork tenderloin, cleaned, and prepped.  At 1:45, my helper/server/brother showed up and I got him to work on juicing and muddling the citrus and mint for the prosecco cocktails while I put together the 3 tea sandwiches and made sure everything was presentable(sort of).

The Table is set for the guests, the tea sandwiches were laid out, and the table was decorated with oranges and lemons

The Menu

"Every Friday five crates of oranges and lemons arrived from a fruiterer in New York — every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves." -The Great Gatsby

The salmon and cucumber sandwich was a layer of the jalapeno and chive cream cheese, the salmon and then cucumber, all on top of rye points.

For the crab remoulade I made circles out of some potato bread and griddled both sides in a little bit of butter before topping it with the crab meat that I tossed in my own version of remoulade sauce.

 I layered my red onion mustard, pineapple and the grilled spiced ham on pumpernickel points

While the brunch goers feasted in the sammies, I got to work on the second course, the dreaded East Egg Vs. West egg.  My reasons for dreading this was that in order to get it on the table, I had to poach six eggs perfectly and make the hollandaise sauce all at the same time.  I knew that if I could do this, the rest of the brunch would be pretty simple.  Luckily, everything came together fine.  I was very pleased.

East Egg Vs. West Egg.  The East egg represents tradition and old money, this is where Tom and Daisy live.  The West Egg represents the changing times and new money, this is where Gatsby lives.

East Egg: artichoke heart, poached egg and Sauce Hollandaise

West Egg: dill, scallion, avocado, feta and caper stuffed egg

While this course was served, I threw the Pork Wellington into the oven and prepared the Waldorf Chicken salad.  Basically, it is my chicken salad recipe served over mixed greens, radishes and apples, then topped with grapes and toasted walnuts.

Waldorf Chicken Salad

Prosecco with muddled citrus and mint

The Pork Wellington came out of the oven, and after sitting for a while, I sliced and served it.  I stuffed the pork tenderloin with dried apricots and fresh herbs from my windowsill. I wrapped it in prosciutto, and then brushed it with grain mustard and wrapped that in pie crust.

Pork Wellington

On to dessert!  I made gin-soaked jello and fruit cocktail.  These desserts were inspired by the fact that jello and canned fruit cocktail first came to be and were very popular in the 1920s.  The gin-soaked factor of course comes from prohibition.  I infused my own gin with cucumber and ginger for about two weeks, and followed the jello recipe, but used gin in lieu of water.  The fruit cocktail was a combination of strawberries, pineapple, grapes and cherries.  I tossed them with lime, confectioner's sugar and a drop of vanilla.  At the last minute I decided to literally whip up some whipped cream, I think much to everyone's delight.  I mean, dessert needs to be a little fattening!

Dessert

The Whipped Cream

Gin-Soaked Jello (strawberry or lime!)

The Fruit Cocktail

 The second meeting of the Astoria Book and Supper Club was a lot different from the first, and I think they probably all will be.  As long as I'm satisfied with what I've cooked, and my guests are full and happy, I think this supper club will be a success.  Poor Gatsby....:(

Great Gatsby, The Menu

 The Great Gatsby Book and Supper (Brunch) Club meeting will take place on Sunday, May 20th

 You are welcome any time after 2, brunch will begin at 2:30

To reserve a seat, please email me at Leeya448@gmail.com 

The price of admission, including unlimited Prosecco cocktails is $55,

if you would rather BYOB, the price is $40 

Menu 

 Drink of the day:  Prosecco with Muddled Citrus

 

To Start: 

An Assortment of Tea Sandwiches:
Salmon and Cucumber
Spiced ham and Pineapple
Crab Remoulade

 East Egg Vs. West Egg
East egg: Poached egg and artichoke hearts with Sauce Hollandaise
West egg: Avocado, scallion, caper & feta stuffed egg

Waldorf Chicken Salad

over apple & greens, topped with toasted walnuts and grapes

Pork Wellington
Apple and prosciutto pork tenderloin wrapped in puff pastry

served with a whole grain mustard sauce

Gin-Soaked jello and fruit cocktail

with a Homeade Cucumber and Ginger-Infused Gin

 It's going to be a fun one!

The Great Gatsby coming to a Sunday Brunch near you!

I've been toying with many ideas for the second meeting of the Astoria Book and Supper Club.  Should I do Patchett's Bel Canto?  I've always liked the idea of small fusion plates, a play on the book's international spectrum of characters forced to live together in a confined area.  I will do this for a future meeting, but it just didn't feel right for right now.  There's also Steven King's latest book about going back in time to stop JFK's assassination, 11-22-63, a fun, nostalgic and suspenseful read.  There was lot's of late 50s/early 60s era food I wanted to cook while reading the book.  I decided that I should hold off until November on that.  I finally and happily settled on The Great Gatsby, which I have been wanting to reread for a long time.  I think it's the perfect book for late spring, early summer, whichever way you look at late May (which is when the meeting will be held).  I'm thinking a long, lazy Sunday brunch filled with decadent foods, jazz and cocktails.  It would be lot's of fun to capture/recreate the feeling of that era, at least for one afternoon.  So dust off your old copy, and join me!

Meeting #1: Game of Thrones Dinner

On Friday night I began my cooking for the first meeting of the Astoria Book & Supper Club.  I knew I needed a head start on what I considered the main event of the supper: the Beouf Bourguignion meets Meat Pie.  The Beouf (3 beautifuly marbleized pounds of chuck) is prepared the Julia Child way.  While it simmered in the oven (2 1/2 hours) I got to work on the glazed pearl onions and mushrooms sauteed in butter that is added once the beef is cooked.  I also worked on the marinade/crust for the baby backs.  I had been drying some sage, rosemary and thyme all week, and I ground it up with some garlic, a lot of sea salt and olive oil.  It smelled great, and I poured it into a jar and stuck it in the fridge.  I spent the remainder of my time prepping myself for the next day, finalizing recipes and the cooking/serving schedule.  When the beef was ready, I did some degreasing, and added the pearl onions and mushrooms.  This is the type of dish that just builds more flavor while it hangs out with itself, so I thought it was well on it's way to being a decadent and yummy meat pie filling.

The next morning I took one last trip to the grocery store for some fresh produce and perishables, and got home and rolled my sleeves up.  I had a few hours until Liza got there, and I wanted to be prepared and ready to share the kitchen!  I made the dough for the meat pie and the lemon tarts, and stuck the ribs in the oven.  To cook the ribs: take them out, and in a baking pan at least one inch deep, place the ribs that have been rubbed in the herb and garlic marinade, add some black pepper or whole peppercorns, a little more salt, and some white wine vinegar to the bottom of the pan.  Cover it well with tin foil and cook on low (250-275) for 2 1/2-3 hours.  Use your judgment, you just want them to be falling off the bone and moist.  Baby backs usually don't disappoint.  Before serving, you just want to brush some balsamic glaze that has been mixed with some of the liquid in the pan all over the ribs and broil them (unless you have access to a grill, by all means, throw those suckers on the grill!)

The ribs before a trip to the oven

Liza got to my place around 3, ready and willing to help.  A word about Liza: starts with a word about Lisa:  I have never been one who asks for or likes help, ESPECIALLY in the kitchen.  I knew that to do something like this, I would need someone to help me.  I could not be happier with my choice.  I feel extremely lucky to have met her (in culinary class) and so lucky that she wants to help me!  She cooked, she cleaned, she tasted and advised, and she didn't walk out the door when I threatened her life!  The whole day was so smooth, and I really couldn't have done it without her. 

Back to cooking: Liza meticulously worked on rolling out the dough and lining 8 pie tins and 8 tart tins.  I ran around doing odd jobs: the marinade for the ground lamb, degreasing and preparing the beef for the pie, preparing the spinach salad and making the honey butter.  MAKE HONEY BUTTER: honey, softened insalted butter, salt and vanilla extract, roll it up in saran a la compound butter, and let refrigerate for at least an hour.  Seriously, make it!  We blind baked the tarts and pies, Liza prepared the lemon curd, we poured it into the tarts and refrigerated them, we filled and baked the meat pies, ate our share of the meat pie, which tasted damn good, a big confidence booster.

So, we had an hour before people were about to show, to quote myself, an hour earlier,  I said: "We have an hour before we have an hour".  Liza lightly fried (perfectly) the rashers of double smoked bacon I purchased at Muncan foods while I cut the cheese (yeah hahahaha) and black bread for the starter and set the table.  We cleaned up a bit, discussed our game plan, and then it was 8:00.  All the guests had arrived and were seated by 8:15, and the dance was about to start.

The table is set

I must say, the guests were great.  They were excited and jovial and social, almost to the point that it got annoying, because seriously, it was time for them to start paying attention to ME!  I just wanted to welcome them to the dinner, and talk about the first course and present the beer and ale flight. "That's all I wanted"-Vicerys Targarian

The menu was given to each guest, and also included questions about the book between each course

The starter

From top center clockwise: Russian black bread, bacon, cheddar, manchengo, kefalograviera and the honey butter. Of course, right after I took the picture was when I decided to smash down the butter into the ramekin, much more visually pleasing.  Everyone began slathering the honey butter onto the black bread, and someone said, "she can just serve this and I think we would all be happy".  I thought of all the food that still was to come, and all the effort Liza and I put in, and part of me was like, yeah, WE WOULD all be happy!  In all seriousness, it was a great compliment.  Everyone was enjoying the starter, and I had to really force them to look at me when I would present each ale.  I was bothered for about a second, when I said to myself, hey, they're all deep in conversation and eating, this is what I wanted!  I realized the book and supper club was working, and I became happy and calm. 

Finishing up the ale flight and starters, everyone is getting to know each other and their favorite characters from the book.

On to the meat pie!  It was a real crowd pleaser, I was very proud of them.  I would say the process of making these was 8 hours.  If you want to cut corners, use store bought pie crust, but this is a recipe you should try, it definitely makes people happy.

The Meat Pies right out of the oven

In the plate, careful, they're hot!

 Next course: those lovely ribs.  For the next three meat courses, we kept the spinach salad and buttered turnips at the table, for the guests to eat at their own pace family style.

Buttered Turnips by Liza

Spinach Salad with plums and crushed toasted nuts

Herb and Garlic crusted ribs with a balsamic glaze

The next two meats were a roasted sausage wheel and grilled lamb skewers a la Daenyris, a character from the book.  To the ground lamb I added some sauteed carrots and raisins and shallots that were cooked in port wine and seasoned with cumin and parsley.  The sausage, from Muncan food corp was really delicious, and seasoned really well.  Everyone was really stuffed, and I must say, I know this meal was very heavy, but I was just going by the book.  I don't think I would ever create such a heavy meal again, unless I do a sequel!

Lamb Skewers

Roasted Sausage Wheel

 The dessert was kind of light and refreshing, the perfect way to end such a heavy meal.  My favorite part was that Liza and I got to sit with the guests and enjoy our Lemon Tarts (recipe link), because we were done, and I know I needed a glass of wine!  I got this recipe off line, and it's a winner.  Again, to cut corners, if pressed for time use store bought crust, but let me tell you, use her lemon curd recipe, it is DIVINE! 

Lemon Tarts and Blueberries

I just want to say thank you so much to my guests, and of course to Liza.  You guys were so great, and it was so great watching you enjoy yourselves.  It was just as much fun as I hoped it would be, and can't wait to have another!