Earlier this week, I posted my recipe for March's book in the year long project of the Book Club Cookbook Cooking Crew that Camilla of Culinary Adventures with Camilla has headed up with a group of great bloggers. I'm thrilled that in the month of April I am hosting the party.
I'm so happy that April's book is Tracy Chevalier's Girl With a Pearl Earring.
While I saw the film when it first came out, I didn't read this until I selected it as this month's read.
It's even better as a book.
Even without Colin Firth.
Read it, and make Griet's Vegetable Soup, or take inspiration from the pages and make something else. Then enter the giveaway (below the recipe, after the jump). Start by considering the soup:
Ingredients:From the Book Club Cookbook, Revised Edition
2 large leeks
8 oz lean slab bacon, cut into 1/2" dice, or 2 Tbsp olive or canola oil
2 medium onions, finely diced
2 c finely diced green cabbage
2 c finely diced peeled chopped carrots
1 c finely diced peeled turnip
10 c beef, chicken, or vegetable stock
Salt and freshly ground black pepper
1/2 c red cabbage, cut into paper-thin slices
1/2 c fresh parsley, finely minced
Method:
1. Rinse the leeks well and soak in cool water for 15 minutes to remove all grit. Halve leeks lengthwise and cut into fine dice.
2. Cook bacon gently in a Dutch oven or stockpot for 5 minutes. Add the leeks and onion and cook gently for 5 minutes more, stirring occasionally. Drain off bacon fat.
3. Add the green cabbage, carrots, turnips and stock. Bring to a boil, cover, and reduce heat. Simmer for 25 minutes or until vegetables are tender. Season to taste with salt and pepper. Garnish individual servings with red cabbage slivers and parsley.
Want to play along with us? Here's how to participate in The Book Club Cookbook Cooking Crew #thebookclubcookbookCC:
1. Draw inspiration from the chosen recipe.
2. Blog about it! It doesn't have to be a lengthy post. Just share your dish.
3. Include a linkback to the hosting blog somewhere in your post.
4. Your post must be current to April. Of course,we don't mind if your post is linked to other events. The more, the merrier!
5. Send your entries to me at xxxxxxxxxx (at) yahoo (dot) ca, and please be including:
~Your name
~Your blog's name and URL
~The name of your dish and the permalink to the specific post you'resubmitting
~Attach a photo of any size (or just give me permission to"pull" one from your post)
~Indicate #thebookclubcookbookCC, especially if you post to other social media
Deadline for submission is: April 29, 2016
*watch for the roundup to be posted shortly after this deadline!
Giveaway
This month Sarah at Thing I Make (for Dinner), this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from April 1st till April 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.
*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.
I just got the book from the library yesterday. Going on a trip next week and plan to spend my flight reading it.
ReplyDeleteI just started the book last night. So far, so good. Thanks for hosting.
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