January 2011 Host:  Colleen

Cutting for Stone by Abraham Verghese

Summary

This is the epic and complex story of combined twins fathered by a talented British surgeon and an Indian nun. The twins are raised by a surrogate family in a missionary hospital in Ethiopia. The story is narrated by one of the twins, Marion, who eventually becomes a surgeon. He describes how he and his brother were loved and were raised amongst the sick and those who cared for the sick. Ever present is Ethiopian political turmoil, which eventually forces Marion to flee the country. His path takes him to a ‘rough’ hospital in the Bronx in New York City. We are privy to the culture shock he feels and what it is like to arrive in a huge modern city from Africa and the ever present longing for home, family, and culture. This is a multi-generational family saga that jumps from Africa, India, Europe, and the United States. The story also includes a huge does of medical science, often graphic, but very interesting.

Discussion

-May not be for the squeamish as some of the surgeries performed are quite detailed. This book is also heavy on medical jargon.

-Stresses importance of family and how one good or bad decision can change your life forever.

-Good descriptions of Ethiopia’s culture and politics. This was a beautifully written and well researched book.

-He also touches on the plight of Indian doctors in the U.S. being treated as second class citizens even as they treat second class citizens.

-The author manages to incorporate his own belief that patients are people first, medical condition, second

-The boys’ father’s character is based on Dr. Thomas Starzl. He performed the first liver transplant in Denver, Colorado.

Menu

Grilled Eggplant Slices with Yogurt Sauce

Indian Potatoes and Peas Salad

Curried Chicken Rice Soup from Taste of Home Healthy Cooking Magazine

Chicken Tikka Masala

Better Than Sex Cake

Grilled Eggplant Slices with Yogurt Sauce

Ingredients

Marinade

2 tbsp red wine vinegar
1 tbsp dijon mustard
1 1/2 tbsp sugar
1 1/2 tsp salt
2 tbsp Tabasco (can substitue 1/8 tsp of cayenne like I did since I didn't have Tabasco)
2 tbsp finely chopped, peeled fresh ginger
1 tbsp ground cumin seeds
1 tbsp finely chopped garlic
4 tbsp tomato juice (canned will do) or chopped up tomatoes
4 tbsp chopped fresh cilantro
2 tbps olive or canola oil

also need:
one large, 1 1/4 pound eggplant
1/8 tsp salt
1/8 tsp cayenne pepper
4-5 leaves fresh mint, finely chopped
1/2 c plain yogurt

Put all ingredients for the marinade into blender/food processor and blend until smooth. Pour into large bowl. Cut eggplant crossways into 1/2 inch think round slices and add to the bowl w/ marinade. Toss to coat with marinade. Cover and refigerate overnight, turning the eggplant pieces over a few times whenever it's convenient. Heat the broiler, lift the slices out of the bowl, leaving a light coating of the marinade on them, and lay in single layer in broiling tray. Broil 4-5 inches from the heat for 7-8 minutes a side, moving the slices around so they brown evenly.
Add the salt, cayenne and mint to the yogurt and mix. When serving, put a dollop of yogurt on top of each eggplant slice.

Indian Potatoes and Peas Salad

Curried Chicken Rice Soup

from Taste of Home Healthy Cooking Magazine

Ingredients

1/4 c butter, cubed
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 small onion, finely chopped
3/4 c plus 2 tbsp all-purpose flour
1 tsp seasoned salt
1 tsp curry powder
2 cans (12 oz each) fat-free evaporated milk
1 c half and half cream
4 1/2 c chicken broth
2 c cooked rice

In a Dutch oven, melt butter. Add carrots, celery and onion. Saute for two minutes. Sprinkle with flour, stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil, cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice, return to a boil. Reduce heat, simmer, uncovered for 10 min or until vegetables are tender.

Chicken Tikka Masala

 Ingredients

Marinade

1 cup plain yogurt
1 tablespoon lemon or lime juice
3 teaspoons garam masala OR 2 teaspoons ground cumin plus 1 teaspoon cinnamon
1/2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh ginger
2 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 ½ teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon or lime juice, garam masala, cayenne pepper, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for six to twenty four hours. When ready to prepare dish, cook chicken at 325 degrees for one hour covered and then uncover and cook an additional 20-30 minutes or until browned slightly. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1½ teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over basmati rice.

Note: Chicken may also be threaded onto skewers and grilled about five minutes per side or until juices run clear.

Better Than Sex Cake