I mentioned in a previous post that I was adapting the Read and Feed format originated by Tampabay.com that pairs books popular with local book clubs with food to serve at meetings. Since my book club just read and discussed Citizen Vince, I thought it the appropriate book to launch Read ‘em And Eat.
THE BOOKS:
Citizen Vince: A Novel by Jess Walter (2005) is the story of Vince Camden, a small time crook in the witness protection program, trying to make a go of his new life as a manager of a donut shop in Spokane, WA. Set during the 1980 Reagan/Carter presidential election, Vince has been given the right to vote along with his new identity. When the past comes a-knockin’, Vince must decide if this new life of his is worth fighting for.
The Wiseguy Cookbook by Henry Hill (2002) are recipes by a real wise guy whose life was immortalized in the book Wiseguy by Nicholas Pileggi and the 1990 Martin Scorsese film Goodfellas.
WHY READ? Usually crime novels are all plot and do not make for good book club discussions. There is a wonderful redemptive theme that runs through Citizen Vince and another layer that explores the importance of an individuals right to vote. A good change of pace novel that will get any group out of a book club rut.
FOOD: Henry Hill recounts that at thirteen he was sent to buy sandwiches and heros for the guys playing in the big Brooklyn crap games. He decided he could earn more money if he made the sandwiches himself. The local deli got wise when their business dropped off and offered Henry 7 cents on every dollar he brought in to them. His first kickback. The following recipe makes two 6 inch or six 2 inch sandwiches. In a pinch, purchase a hero from a local deli or sub shop. Cut into small serving sizes and you are good to go.
Henry’s Kickback Antipasti Hero (The Wiseguy Cookbook by Henry Hill)
One 12-inch good quality baguette,
3 T. mustard
3 oz sliced salami
1/4 pound sliced provolone cheese
3 roasted red peppers, peeled, seeded and sliced lengthwise in wide strips
12 black olives, sliced
10- 12 fresh basil leaves, stemmed
6 oz marinated artichoke hearts, sliced
Salt and black pepper
Slice the baguette lengthwise, cutting off about the top one-third of it. Partially hollow out the larger bottom pice to make room for the filling by removing some of the bread inside. You can do this by either cutting it out with a small knife or simply pulling out some bread with your hands. spread approximately 2 T. of mustard on bottom portion and 1 T. on the top. Layer remaing ingredients in larger section of bread, seasoning lightly with salt and pepper halfway through the layering process and at the end. Top with smaller pice of bread and push sandwich together firmly. Wrap tightly in plastic wrap and refrigerate 2-4 hours to allow flavors to meld. Cut crosswise in whatever size you want, 2, 4, or 6 inches.
