SUTTER HOME SOCIAL HOUR: MARCH BOOK CLUB
Sutter Home March Book Club features Deborah Crombie’s The Sound of Broken Glass. A captivating mystery, the book follows Scotland Yard detectives Duncan Kincaid and Gemma James as they investigate a murder that leads them to realize nothing is what it seems.
Enjoy discussing this page-turner, filled with twists and turns, by throwing an impromptu dinner party with your friends. Author Deborah Crombie’s deliciously elegant yet simple Red Curry Salmon recipe will leave your guests as shocked as her book does.
Over dinner and a glass of Sutter Home Zinfandel, divulge with your guests what you all think will happen at the end of the book. Will anyone really know?
Red Curry Salmon (serves 4)
2 very fresh salmon fillets
Red Thai curry paste
1 can of coconut milk
Rub the salmon all over thoroughly with the curry paste. Allow to sit about half an hour, long enough for the curry flavor to infuse the fish and for the fish to come to room temperature.
Bring the coconut milk to a simmer in a pan large enough to hold the fillets. Slip the fish into the coconut milk, cover, and turn off the heat. Allow the fish to poach in the hot liquid just until the fillets are cooked through in the center. This should take about ten minutes, depending on the thickness of the fillets.
While the fish is poaching, stir-fry a finely diced clove of garlic and a finely diced tablespoon of ginger in a tablespoon of peanut oil. When the spices release their fragrance, add sugar snap peas and stir-fry for another thirty seconds to a minute, just until the sugar snaps turn a little brighter green. They should be hot but still crisp.
Serve with hot steamed brown rice, drizzled liberally with the curry-infused coconut milk, and the sugar snap peas. Enjoy!