BOOK CLUB!

Sara Forte ·

I’ve read a handful of good books lately but have decided I am too…social? relational? to finish and just be done with it. We must discuss. I solicited you, my fine internet friends, and a handful of my real life friends, to read The Dutch House with me, so we had a good excuse to drink wine and eat snacks and chat about the book. I asked for book suggestions and now have a full list of great ones to get through this year. Our next one is Eleanor Oliphant is Completely Fine if you want to join? I’m also squeezing in American Dirt before that so sounds like it’s time to get reading.

I was going to do all nibbles/apps, but I figured it streamlined things for me to do sheet-pan nachos and salad. Sometimes I think apps are more work? People could eat or not. It was by no means a “sit down dinner”, but more of an eat-as-you-wish situation, with a few little desserts.

I gave this book 3 stars out of 5. This bothered some insta people, and I know it was a super well reviewed book, but I was so annoyed and mad at both Andrea and then the mother that I was just frustrated. I know real life and books don’t always have happy resolution, and some may even argue this one did, but I am fiercely loyal to my people and I was so mad at the mom I couldn’t love the book. A saint? Really? Come on. Personal opinion. I do think it was wonderfully written and I really liked reading it from the brothers perspective, there just seemed to be a lot…missing?

That said. I know there is no way for everyone to love every book, and since I told you all to read it as well, I included the questions and what I made for food. If you have any great book club ideas, leave them in the comments. I would love to make this more of a thing, but I want to know how to do it better!

book-club.jpg

Discussion Questions

Rate it on your 1-5 star scale.

Cyril Conroy. If he was more comfortable with his tenants than the people of his office or house, why the Dutch House?

What explains why Elna Conroy abandoned her children? In what ways might such a profound decision be justified or not? Do you think, as Maeve argues, are men who leave their families often judged less harshly?

What explains the very different responses Maeve and Danny have to their mother’s return?

When Elna returns after Maeve’s heart attack, Danny and Maeve argue about whether or not they should forgive their mother for leaving. Whose argument did you agree with, and why?

The story is told from the perspective of an adult Danny Conroy. Do you think this impacted how the story was told? Do you think it would have been more effective from another character’s perspective?

What did you think of the end of the novel? Did you like May’s decision to buy the Dutch House, or do you wish the family had been able to fully let the house go?

To Host

  • Ask people to bring a bottle of wine or a snack. It can be a lot of work and gets pricey to host, so have friends pitch in. I’d suggest doing a savory and sweet yourself in case someone bails, and that way you have both represented.

  • Have a red, white and some non-alcoholic (sparkling and not) beverages to cover your bases. If your book has a themed beverage or cocktail, that would be fun. Maybe you don’t drink, but other people may - so have a few options.

  • Most best seller books have discussion questions online. I’m sure you can think of a few, but google helps too.

mushroom-nachos-33.jpg

FOOD

SHEET-PAN NACHOS

Made one batch with these mushrooms
lots of pepperjack or goat cheddar
cilantro
guacamole
pico de gallo
pickled onions

(I tried one tray with soft goat cheese (chevre) which was underwhelming and dry for the record. Don’t do it)

MIXED CITRUS + AVOCADO SALAD WITH SK VINAIGRETTE

baby kale
mixed citrus
avocados
spicy pecans

Vinaigrette

SK VINAIGRETTE

There are some story clips in my instagram highlights if you are a more visual person! This works on nearly every salad, can be mixed with shredded chicken, herbs and grapes for a fancy chicken salad, used as a marinade, drizzled over steamed vegetables - so much!

3 Tbsp. finely minced shallot
1 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. salt
1/2 tsp. dried Italian seasoning or thyme
handful of well chopped parsley
1/4 cup white wine vinegar
2 Tbsp. lemon juice
1/3 cup extra virgin olive oil

You can blitz this all in a blender if you like it to be smoother, or shake everything up in a jar with a lid.

Bon Appetit’s best Chocolate Chip Cookies

Recipe here

Baked at 360’ and I highly suggest chilling the batter! The spread a lot, and I prefer my cookies to have a bit of body.

Print This Recipe

MOLTEN CHOCOLATE CAKES FOR TWO

Sara Forte ·

I just finished up the SKCC menu for Valentines and this year, we’re making the Gjelina date cake with whiskey caramel for dessert. It’s delicious and rich and caramely, but I am still a chocolate girl at heart. This was our recipe last Valentines Day, and I thought I’d post it here too, as it’s too convenient to not share such a modest portion dessert. It’s so simple and easy and unfussy. Do not skip the ice cream… I think I say that a lot :)

Should you need other ideas, these almond butter cups are easy and giftable or these breakfast cookies are a great school treat as well. So many foods can be made festive with a simple heart cookie cutter (pizza dough, french toast etc.)!

Next post will be some notes and snack ideas on hosting book club (our inaugural book is The Dutch House) so grab the book, tell your friends, and I’ll get a post up in a couple weeks when I finish the book. Apparently the audible version is narrated by Tom Hanks if you’re more the listening type. Anyway. Join us!

week-24-05-2.jpg

MOLTEN CHOCOLATE CAKES FOR TWO

Serves 2

Dairy Free:

Use Miyokos vegan butter or your favorite alternative. Most dark chocolate is dairy free, but check the label for milk fat or butter fat. You still need the ice cream! I love the So Delicious cashew based ice cream or Nada Moo Mint Chip is great.

The recipe is easily multiplied depending how many you’re serving.

Ingredients

4 Tbsp. unsalted butter
2.5 oz. Bittersweet chocolate (dark chocolate is fine!), roughly chopped
1/3 cup cane sugar
1 egg, room temperature
1 egg yolk, room temperature
1/2 tsp. vanilla extract
3 Tbsp. all-purpose flour or gluten-free all purpose

Directions

Preheat the oven to 425’. Grease two ramekins, or small baking dish. 

In a glass bowl over a pot of simmering water, combine the butter and chocolate. Stir until both are melted and combined (this can also be done in the microwave, by warming the butter and chocolate in 30 second increments, stirring between, until the chocolate is melted).

Take the bowl off the heat, stir in the sugar, and let it cool down slightly. Whisk the egg and yolk together. Add the eggs to the chocolate mixture, and whisk well to combine. Stir in the vanilla and flour until just combined. 

Divide the mixture between the ramekins. Place them on a baking sheet and cook for about 10 minutes, until the outer edges are set but the center is soft. Remove to cool for another minute or two, then invert the cake on to a plate.

Serve with a scoop of ice cream (mint chip preferable!).

Print This Recipe

Entrée, Fall, Winter

ROASTED CAULIFLOWER + KALE PASTA

Sara Forte ·

cauli-rigatone-16.jpg

I had a crop of pregnant friends this season and I wanted to post this pasta dish here because I think casserole-type foods are such an easy food to deliver or serve to friends (or make and freeze should you be the sort of person that preps ahead like that).

You guys ask all the time what sort of meals I deliver or make-ahead and most of those are now living over on SK Cooking Club. Disclaimer, not all vegetarian. Some of the favorites there are a Turkey Bolognese, Butternut Turkey Chili, Carrot Ginger Soup, Olive Bar Sheetpan Dinner, Jeweled Farro Salad to name a few. We have a Veggie Chili coming up soon that will also be perfect to add to this list and a Cauliflower Tikka Masala that is delicious!

I baked this before giving it to my friends because, well, we needed to take a photo, but I would assemble it all and cover it in foil before delivering, then let them do that final bake so it doesn’t dry out. Deliver it along with a super simple, light, green salad and a bottle of wine. And probably chocolate too.

I made notes below on dietary swaps. I personally can’t eat cow’s milk dairy products (and eggs now too, quite annoying), and if you’re the same, you could use either a nut-based ricotta or find a sheep’s milk ricotta at well-stocked markets or Whole Foods. You may want to use less, as they tend to be stronger in flavor and often times richer. Like I said, more notes below.

I hope your New Year has started off well. It feels like flus and colds are all around, so I’m wishing you wellness and I’ll post a soup recipe here soon. Take good care!

cauli-rigatone-19.jpg

ROASTED CAULIFLOWER + KALE PASTA

Serves 6

I am going to add substitution notes here as we do with Cooking Club in case this helps anyone. Don’t hesitate to reach out with questions! There are two kinds of kale here because it cooks down and I like my pasta dishes heavy on the vegetables. You can skip the baby kale if this sounds like too much…even though it’s not. Anchovies are so good here and they basically dissolve in the roasting step so you don’t know they’re there, but you could use a sprinkle of capers if they creep you out. Add them in the last 10 minutes of roasting

Recipe Tips

Dairy Free: Kite Hill does make a dairy-free ricotta which would totally work here. Laura of The First Mess has a vegan pine nut parm that would be great sprinkled on top!

Gluten Free: Use a brown rice based pasta. We also use chickpea or lentil pastas, but they don’t sit well with a lot of liquid, so only use those if you’re planning to eat it right away.

Carnivore Option: If you are looking to add animal protein, the frozen mini meatballs can be stirred into the whole situation.

Prep Ahead: Roast the cauliflower and kale, and cook your pasta in advance.


Ingredients

1 head cauliflower (about 1.5 lbs)
3 Tbsp. extra virgin olive oil
1/4-1/2 tsp. sea salt
fresh ground pepper
1 Tbsp. everything bagel seasoning (or any all-purpose type seasoning)
2 anchovy filets, optional, but promise you won’t know they’re there

1 large head lacinato kale, ribbed and chopped
3 cloves garlic, grated

12 oz. (3/4 lb.) rigatoni pasta (or GF pasta)
two handfuls of baby kale (I know, double kale!)

12 oz. ricotta
one large lemon, zest and juice, divided
1 tsp. Italian seasoning
salt and pepper
1/2 cup cream
1 egg
4 oz./1 cup fontina, grated
1 Tbsp. extra virgin olive oil
2 oz. parmesan cheese, grated
1/2 cup walnuts, roughly chopped
red pepper flakes

fresh parsley or basil or thyme or a mix, to finish

Directions

Preheat the oven to 425’. Break the cauli into florets onto a rimmed baking sheet and drizzle them with olive oil, salt, pepper, bagel seasoning and toss everything to coat. You’ll want to use your clean hands here, and rub everything into the cauli. Put the anchovies on the tray, and roast everything for 35 minutes. The anchovy will dissolve, don’t worry, you won’t know it’s there. If you’re super freaked, use 2 Tbsp. capers. Pull the pan, add the kale, garlic and toss everything around so some oil coats the kale. Pop it back in the oven for 10 minutes for the kale to wilt a bit (if you’re using capers instead of anchovies, add them here). Pull and set aside. This can be done in advance and stored in the fridge.

While the vegetables roast, bring a large pot of heavily salted water to a boil. Cook the pasta accordingly to al dente instructions - about 11 minutes. In another large mixing bowl, stir together the ricotta, lemon zest, Italian seasoning, pinch of salt and fresh ground pepper, cream, egg, 1/4 cup parmesan and half of the fontina. Whisk everything well to combine. Drain the pasta, reserve a bit of pasta water, and add the noodles to the cheese bowl. Stir to mix. Add the cauli and kale, plus the handfuls of baby kale, to the bowl and stir again. Add a generous splash of pasta water, one more stir.

Leave the heat on 425’. Grease a 2 qt. baking dish or 10-12” cast iron pan. Tip the pasta mixture in. Squeeze the lemon juice all over the top of the pasta. Sprinkle the remaining fontina and parm and some red pepper flakes on top. Loosely cover the dish with foil. Bake, covered, for 10 minutes, turn the heat up to 475’, uncover the dish, sprinkle the walnuts if using, and bake another 10ish minutes until the top is just bronzed and bubbly. Remove to cool slightly and sprinkle heaps of fresh herbs over the top.

cauli-rigatone-20.jpg
Print This Recipe