For the last 4 years, I’ve been in a book club with about 5 friends. The members have shifted slightly, with a couple people leaving and returning because of school or other commitments, but the core group has been meeting every few months since spring of 2008. We’ve focused on classic literature for the most part, but have also sprinkled in some sci-fi, current fiction, children’s literature, and will soon add a graphic novel to our list.
I always look forward to our meetings, which combine spirited and sharp but unpretentious discussion of the books with wine, friendly company, and typically some good snacks! Sometimes we meet at a restaurant or café, but more often we meet at someone’s house. The last meeting was at Ian & Michelle’s, and Ian had made profiteroles with caramel sauce; the one before that was at Sarah’s and we had smoky, marinated grilled shrimp and other goodies. See what I mean?
Last weekend it was my turn to host. I wasn’t sure what to make because the meeting was at an odd time of day (1pm); I didn’t know if people would have just eaten lunch, or if I should plan to serve a light lunch. A serendipitous combination of eggs on sale plus a small piece of smoked salmon led me to this combination, a variation on some tuna-stuffed deviled eggs I did last year (those were good, but I have to say these were way better). The eggs were on sale because they were a little older- i.e., perfect for hard-boiling (less fresh eggs are much easier to peel). The salmon was too small a piece to serve on its own, but a perfect size to lend its flavor to the egg filling. Add some crème fraîche, capers and shallot or red onion and you’re in business.
I also put out a salad of equal parts roasted squash and beets dressed with lemon juice, shallots, feta and parsley. Super simple but beautiful to look at, and a great flavor combination, the sharpness of the shallot and lemon balancing the sugar-sweet beets and squash. With a couple other contributions from my guests, it ended up being a nice little spread. Food was noshed, wine and tea were sipped, and art history books were consulted as we tried to find images that corresponded to the culture the book was about (we had read Things Fall Apart, about the Igbo people in Nigeria at the start of colonialism). Continue reading
In June, I had the honor of hosting les culinettes, the cooking club I’ve been participating in for the past few months. Back then- a whole month ago!- my schedule was just free enough to accommodate a dinner party, but as the weeks fly by and freelance work* and wedding planning have been ratcheting up, blogging has sadly been relegated to the back burner (non-intended food pun, I swear).
*I’ve been developing and testing recipes for holiday food the last several weeks… strange but fun!
But rather than lament my absence here, I’d prefer to reflect on what was a beautiful balmy spring eve with good friends and great food. Our theme was “green”, in honor of fresh green vegetables finally being in the markets. Seems funny to think of it now, with temps in the 90s all week, but in mid-June we were just starting to see peas, asparagus and the like. Several people did use spring vegetables in their dishes, but the menu was surprisingly diverse, with others interpreting the “green” theme more loosely.
I had gotten up at 7am that day to get the house in order; in addition to cleaning, I wanted to hang a few pictures and curtains (nothing like company to get you motivated to do things around the house… I should entertain every weekend, I’d be so productive!). I was a machine all day, with just enough time to start getting my dishes ready as the dinner hour approached. Fortunately the theme wasn’t the only thing that was loosely interpreted, as most of the ladies arrived about 45 minutes after the appointed time, giving me a welcome opportunity to chill in the kitchen with a glass of wine and prep my food a bit more leisurely.
We decided to break up the meal into courses and eat the first round outdoors- it was one of those warm evenings with the barest of breezes, that elusive weather we long for in the depths of winter’s chill and summer’s scorch. The food was sublime, in every way a worthy match for the splendid weather. For appetizers, we had pea pesto and pea hummus on crostini made by Meghan, and a gorgeous grass-green fava purée topped with feta and kalamata olives that Abigail made with favas from her garden. The favas, which we spread on Zingerman’s baguette (only the best!), had the most amazing velvety texture that I was obsessed with, and a little spicy kick. Continue reading