RECIPES FOR A NOVEL CUISINE
Recipes that came from a source are noted. If you have any questions, please feel free to email me at WhoRuBlog@aol.com
Lola and the Boy Next Door by Stephanie Perkins (Lola likes extra guacamole and Max promises to give it to her on her burrito, page 45) And Chain Reaction by Simone Elkeles (Nikki makes Luis enchiladas and guacamole, page 234)
1 large avocado
3 Tbs diced onion
2-3 drops hot sauce
¼ teas granulated garlic (or one small clove of garlic, minced)
salt and pepper to taste
1 chopped slice of jalapeno pepper (optional)
2 Tbs fresh lemon juice
If you like your guacamole smooth put the ingredients in a food processor. If you like it chunky the trick is to cut your avocado in half, remove pit. Leave the avocado in the skin and use a knife and dice into chunks in the skin – don’t cut the skin. 😀 Then use a spoon and scoop out the avocado. Smash the avocado with a fork. Add the rest of the ingredients and mix to your desired texture.
To keep guacamole from turning brown, seal the guacamole by completely covering it with saran wrap (The saran wrap should be touching the surface of the guacamole to keep the air out.) Cover with a lid. Best made right before serving or a few hours ahead of time.
Lola and the Boy Next Door by Stephanie Perkins (Lola sees Mr. Lim and asks him about his Korean restaurant, referenced on page 9. Lindsey Lim is Lola’s best friend.) I researched this popular dish and combined recipes to create my own. There are tons of variations on the Internet. (The following recipe had the most influence http://chowdivine.com/bok-choy-kimchi-with-cucumbers but since it called for non-vegetarian ingredients, I had to adapt it.)
BOK CHOY KIMCHI WITH CUCUMBERS
6 cups of baby bok choy
5-6 small pickling cucumbers
1 tablespoon of Korean pepper powder, more or less to taste
1 clove garlic, more or less or none, to taste
1 tablespoon minced ginger, more or less
1 teaspoon sea salt
2 green onions, cut into 1 inch pieces
1 small sweet onion, peeled and cut in half
1 ripe pear, peeled and cut in half
1 apple, peeled and cut in half
1 red pepper
Cut off bottoms and separate leaves of baby bok choy, wash carefully – check leaves carefully because sometimes you’ll find small bugs. Wash and cut cucumbers into small strips (eighths). Place one layer bok choy and cucumbers in bowl, sprinkle with salt. Repeat until you have used all of the vegetables. Put a heavy pan on top of the vegetables, cover with a lid and let sit 4-6 hours. (I used a pie plate for the pan). Rinse vegetables. Squeeze out liquid (I used my salad spinner). Combine 1 Tbs of Korean pepper powder with 1 Tbs water. Make a paste and toss on the vegetables. In food processor, blend garlic, ginger, ½ of peeled apple, onion, pear. Add to vegetables. Thinly slice the rest of the apple, onion, pear and add to the vegetables. Chop up the red pepper in the food processor until tiny pieces and add to the bowl. Cut up green onions and add to the bowl. Toss together well. Let sit for an additional 12-36 hours, then refrigerate. Enjoy.
Before I Fall by Lauren Oliver (Samantha and Lindsey spot Alex and Anna sitting together in Hunan Kitchen, page 46) If I Stay by Gayle Forman (Gramps takes Mia to San Francisco for the Julliard audition. They wander into Chinatown and eat at the restaurant with the longest line, page 51)
Hot-Sour Soup (Vegetarian)
6 cups chicken broth (you can use bullion)
3 Tbs sherry
3 Tbs soy sauce
½ teas ground pepper
Stir these ingredients into the hot broth
1 container Tofu, diced
1 container fresh shitake mushrooms, washed and sliced
Add to soup the following after stirred together:
3 Tbs Chinese rice vinegar
2 Tbs water
4 Tbs corn starch
Bring soup to a boil.
Scramble one egg and drizzle into the soup. Then reduce heat to simmer.
Optional: Serve with thinly sliced Napa cabbage and diced green onions.
How to Ruin My Teenage Life by Simone Elkeles (Avi and Amy talk about pita and chummus, page 164)
Cut a whole pita in half then separate the pocket into two. Slice into triangles. Place on tinfoil. Spray lightly with olive oil. Sprinkle granulated garlic and salt. Bake at 300˚ F until dried out and crispy. 15–25 minutes
1 15 ounce can of chick peas (garbanzo beans), rinsed and drained.
3 Tbs fresh lemon juice
2 – 3 cloves garlic, depending on your taste
1 teas ground cumin
½ teas sea salt
¼ teas freshly ground black pepper
4 Tbs water
2 Tbs extra virgin olive oil
In a food processor chop garlic. Add the remaining ingredients and blend until smooth.
The Unbecoming of Mara Dyer by Michelle Hodkin (Noah and Mara are eating in a Cuban restaurant in Miami, page 222)
MARIQUITAS (Fried Plantains) From 3 Guys from Miami http://3guysfrommiami.com/food.html
Using a slicer, slice each of the plantains into thin chips and place in a bowl. In a frying pan or deep fryer, pour 2 to 3 inches of the oil and heat the oil over medium-high heat. Fry a handful of chips at a time, removing them and placing them in a bowl with a paper towel to soak the oil. The chips should be golden brown. Sprinkle with salt to taste.
Note: I did not have a slicer so I used a sharp knife and sliced the plantains lengthwise, which from what I researched is the most authentic. But you can slice the plantains horizontally, forming circles. The key is cut them thin! You want your chips crispy. Once my oil was hot, I carefully set each slice into the oil. The oil bubbled up immediately around the plantain. Try not to have the slices touching. If you like your chips crispy cook until they’re a deep golden brown color.
8 cloves garlic
1/4 cup chopped fresh cilantro leaves
juice of one lime
2 tablespoons white vinegar
1/2 cup olive oil
Salt and black pepper to taste
Place the garlic, cilantro leaves, lime juice, and white vinegar in a food processor and puree until thoroughly chopped.
Heat the olive oil in a small saucepan until hot, but not smoking. Remove pan from heat. Pour the pureed garlic and cilantro leaf mixture into the hot oil, whisking constantly for a minute or two.
Serve warm. The sauce should have an intense garlic/sour flavor. Use a fresh, hot mariquita to test!
We’ll Always Have Summer by Jenny Han (Jeremy loves Indian food and talks about eating chicken tikki marsala, page 24)
CHICKEN TIKKI MARSALA (If you want to make this dish vegetarian, substitute tofu and dice into large chunks)
Cook 1-2 cups of raw (brown) rice according to package directions
I use Arora Creations Authentic Indian Spice Blends for tikki masala – and because I don’t like it too spicy, I use half of the seasoning. http://www.aroracreations.com/
According to the package:
2 lbs boneless skinless chicken, cut into chunks
¾ cup olive oil (I use a ¼ cup)
1 medium onion minced
½ cup minced ginger (I used ¼ cup – the more you use the hotter/spicier it is)
4 cloves minced garlic
8 oz can of tomato sauce
½ cup cilantro, chopped
¾ cup water (I use ½ cup because I don’t like it runny)
Heat oil, stir in minced ginger, garlic, onion – sauté about a minute. Add seasoning and tomato sauce. Toss in chicken. Add water and cook for 8-10 minutes. Toss with chopped cilantro and serve over (brown) rice.
Timepiece by Mira McEntire (Lily drinks hot mint tea with Kaleb at Murphy’s Law, page 83) Note: As of December 19, 2011 Timepiece is not yet in bookstores. (Several of us read the ARC.) Read Mira’s first novel in the series, Hourglass. We ALL love it
3-5 fresh washed mint leaves, let soak in hot water for 3-4 minutes, add a bag of Lipton tea and let it sit for as long as you like. You can either remove or leave in the mint or teabag for as long as you want. If you like, add sugar to taste.
Lola and the Boy Next Door by Stephanie Perkins (Cricket drinks Cherry Coke while eating pizza at Blondie’s with Lola, page 206) The Duff by Kody Keplinger, (Bianca throws Cherry Coke at Wesley, page 7. Wesley gets Bianca a Cherry Coke, page 277)
In honor of the characters drinking Cherry Coke, we have a local Wisconsin favorite, Sprecher Cherry Cola http://www.sprecherbrewery.com/soda.php
Anna and the French Kiss by Stephanie Perkins (In honor of Anna and Etienne, molten chocolate lava cakes)
MOELLEUX AU CHOCOLAT (MOLTEN LAVA CAKES)
Recipe found on Allrecipes.com http://allrecipes.com/recipe/molten-chocolate-cakes-with-sugar-coated-raspberries/detail.aspx
1 ½ cups unsalted butter or margarine
8 ounces semi-sweet chocolate chips
5 eggs (whisk)
¼ to ½ cup sugar (I use ¼)
4 teas flour
pinch of salt
Pre-heat oven 450˚ F
Melt chocolate chips and butter or margarine together in microwave – Medium power for 2 minutes or until melted, stir it together)
Mix in sugar, eggs, salt and whisked eggs until smooth.
8 extra large muffin tins with paper muffin cups)
Spray lightly with Pam and fill each cup ¾ of the way with the chocolate.
Bake 8-10 minutes, remove from oven and tip out onto a plate and serve immediately. Raspberry or strawberry sauce optional. You also may dust with powdered sugar. NOTE: Watch the cakes carefully at the 8 minute mark. The top should just be cracking – the inside should be runny.
I made strawberry sauce:
6-8 large frozen strawberries, thawed. (2 Tbs sugar – optional) blend in a food processor until smooth. Refrigerate until you serve.