Lessons in Chemistry

Synopsis: Meet Elizabeth Zott, a chemist in the 1960’s. The problem is, she is the only one who views herself that way. Her male colleagues cannot get past the fact that she is a woman and treat her more like a secretary or a doormat. Well, all her colleagues except Calvin Evans, who falls in love with her mind, of all things. True chemistry results! Life, being life, takes a couple of left turns, and a few years later, Elizabeth is a single mother, and the reluctant star of America’s most beloved cooking show Supper at Six. Really, she just wants to be a chemist, if the world would let her.

Review: Another five star find! Elizabeth is a unique character, single minded, and determined to be herself in a world that wants to limit her. She’s not thrilled about hosting a cooking show (she’d rather be in the lab), but she takes it seriously. She empowers her viewers with knowledge and power, and reminds them that their contributions to family life should be valued and appreciated. The cast of supporting characters are equally charming: Harriet, a neighbor in a bad marriage, Walter her boss, not to mention the family pet Six Thirty, a lovable rescue dog with a big vocabulary. This isn’t literary fiction, but it was a fun farce and VERY funny. My first thought on finishing the book was that I wanted to read it again!

Rating: 5/5

Recipe: Obviously, there is a lot of potential inspiration when your protagonist is the host of a cooking show. Elizabeth has many memorable moments, but who can’t relate to skipping dinner and making brownies when things are not going your way? During a particularly bad week, Elizabeth devotes several episodes to that comfort food favorite. I’m not above making brownies from a boxed mix by any stretch, but sometimes I do like to make these individual brownies courtesy of Ina Garten. Warm from the oven with a scoop of ice cream, these are amazing!

Ingredients

1 stick of unsalted butter

4 ounces plus 1/2 cup Hershey’s semi-sweet chocolate chips, divided

1 1/2 ounces unsweetened chocolate

2 extra large eggs

2 teaspoons instant coffee granules

1 1/2 teaspoons pure vanilla extract

1/2 cup plus 1 tablespoon sugar

1/4 cup plus 1 tablespoon all-purpose flour, divided

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 pint vanilla ice cream

1) Heat oven to 350 degrees

2) Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate in a double boiler. Set aside for 15 minutes

3) In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

4) In a medium bowl, sift together 1/4 cup flour, baking powder and the salt. Add to the chocolate mixture.

5) Toss the remaining 1/2 cup chocolate chips and 1 tablespoon flour and add them to the chocolate mixture.

5) Spoon the batter into 5 3 1/2 inch cast iron skillets, or individual ramekins, place on a baking sheet and bake for 25 minutes.

6) Serve warm with a scoop of ice cream on top.