The Best Book Club Visit Ever

A couple of weeks back—sorry for the delay!—we had the pleasure of spending an evening with the Secret Book Club of Woodbridge, Virginia.

They'd won the Finn Book Club Menu Contest (can you say hands down?). And quite frankly, I got the prize. What a world.

Their winning menu included themed dishes like Finn's Blue Cheese Grits Soufflé (blue cheese and grits for Finn's melancholy, gritty character; baked in a soufflé for his distaste, yet desire, for a more privileged life), and The Laundress' Apple-Huckleberry Cobbler (with a crumbly topping, symbolizing the crumbling of her life upon encountering Finn).

See what I meant by "hands down?"

As we were getting started, Eric Brent, principal of nearby Forest Park High School, dropped in to accept a classroom set of Finn for use in the English curriculum.

You know what I say: Go Bruins.

That said, the best part of the evening was that the food was as good as it sounds.

No. Make that the second best part. Because the best part was the warm hospitality that the Secret Book Club offered my wife and me, two poor wayfaring strangers at the end of a long road trip. (Unless you count their lively conversation and insightful questions, which made for a pretty good part too.)

So, with enduring thanks to our new friends in Virginia—and with a reminder that I'm still doing book club call-ins, via Random House's Readers Circle—I pass on the recipe for Finn's Blue Cheese Grits Soufflé.

Ingredients:
3 c. milk
1 clove garlic, minced
1-1/4 t. salt, divided
1 c. quick grits
4 oz. blue cheese, crumbled
1/3 c. butter
1/2 c. whipping cream
2 large eggs
2 egg whites, whisked until frothy
1 can green chilies (4 oz)
2 T. Parmesan cheese, grated
2 t. chopped fresh basil (I used dried and a little less)
1 t. chopped fresh thyme (I used dried and a little less)
1/4 t. pepper

Directions:
Bring milk, garlic, and 1 t. salt to boil. Gradually stir in grits. Cover, simmer 10 minutes on low heat stirring occasionally. Whisk in blue cheese and butter until melted. Whisk in 1/4 t. salt. Add whipping cream and remaining ingredients (with exception of egg whites). Finally, fold in frothed egg whites gently. Pour into lightly greased 1-1/2 quart or 1-1/2 liter soufflé dish. Bake at 325 degrees for 1 hour and 10 minutes. Can be made ahead and chilled. Cut into wedges and re-bake on greased, tinfoil covered baking sheet for 30 minutes at 350 degrees.