Novel Bites: Lessons in Chemistry at Bekah Kate’s

Our second Novel Bites class brought together food and literature in a hands-on exploration inspired by Lessons in Chemistry. Bekah Kate’s was happy to donate the space, food, and chef for this wonderful community event.

This session focused on the science behind cooking—highlighting technique, precision, and a little creativity—through a comforting, from-scratch menu. Our Novel Bites classes are a collaboration with the Carnegie-Schadde Memorial Public Library. These special classes are offered just a few times a year and are free to the public. Sign-ups are done through the library. It is a combination of a book club meeting and a cooking class…two of Bekah’s favorite things…books and food!

Cooking Highlights from the Class

Chicken Pot Pie

A comforting classic with a rich, silky filling and golden crust.

Ingredients

4 tbsp butter
2 stalks celery, finely diced
1 large carrot, finely diced
1 medium onion, finely diced
Kosher salt and fresh cracked black pepper
⅓ cup all-purpose flour
¼ tsp ground turmeric
2 ½ cups low sodium chicken stock, warmed
¼ cup heavy cream
3 cups shredded cooked chicken
2 tbsp roughly chopped Italian parsley
1 ½ tsp fresh thyme
2 pie dough discs (see A-PIE-ogenesis recipe)
1 egg, beaten

Key Tools

A fluted pie dish makes crimping a breeze. Consider a quality brand like Le Creuset or Polish Pottery
Rolling Pin and Rolling Mat
Heat Shield

Instructions
Melt butter in a large pot over medium-high heat. Add celery, carrot, and onion, cooking until onions are translucent (about 5 minutes). Season and reduce heat. Stir in flour and turmeric for 2 minutes. Slowly whisk in warm broth and cream, then bring to a simmer. Add herbs and chicken, cook 3 more minutes, then chill for at least 1 hour.

Preheat oven to 375°F and grease a pie dish. Roll out dough, fill, top, crimp, vent, and brush with egg wash. Bake 40–45 minutes until golden and bubbly. Cool slightly before serving.

Classic Dijon Balsamic Dressing

Ingredients

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1–2 tsp Dijon mustard
1 clove garlic, minced (optional)
1/2–1 tsp honey or maple syrup (optional)
Salt and black pepper
Dressing Shaker

Instructions
Combine all ingredients in a bowl or mason jar. Whisk or shake vigorously until thick and creamy. Store refrigerated for up to 2 weeks.

Tips for Success

Emulsification: Dijon mustard helps keep the dressing from separating.
Ratio: Aim for a 2:1 or 3:1 oil-to-vinegar balance.
Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.

A-PIE-ogenesis (Flaky Pie Dough)

Ingredients

2 ⅓ cups all-purpose flour (350g)
1 ½ tablespoons granulated sugar (20g)
1 ¼ teaspoons kosher salt (5g)
¾ pound (3 sticks) unsalted butter, cold (340g)
½ - ⅔ cup ice-cold water (120 -160ml)

Key Tools

A fluted pie dish makes crimping a breeze. Consider a quality brand like Le Creuset or Polish Pottery
Rolling Pin and Rolling Mat
Heat Shield

Instructions
Combine the flour, sugar, and salt in a medium bowl. Cut the butter into ½-inch cubes and toss with the flour mixture. Use your fingers to work the butter into hazelnut-sized pieces. Add ½ cup water and mix gently into a shaggy dough, adding more water as needed.

Roll the dough into a rectangle, then fold and laminate as described. Divide into two discs, flatten, and chill or use immediately.

Lunchbox Brownies with Peanut Butter Swirl

Ingredients (Brownie Base)

1 stick butter, melted
1 cup sugar
½ cup unsweetened cocoa powder
2 large eggs
1 tsp vanilla
½ cup all purpose flour
½ tsp kosher salt
¼ tsp baking powder

Peanut Butter Swirl

2 tbsp butter, melted
¼ cup powdered sugar
⅓ cup smooth peanut butter
¼ tsp kosher salt

Key Tools

Pan
Decorative Dish

Instructions
Heat oven to 325°F and line an 8x8 pan with parchment. Whisk together butter, sugar, and cocoa powder. Add eggs and vanilla, mixing well. In a separate bowl, combine dry ingredients and stir into the batter.

Mix the peanut butter swirl ingredients until smooth. Layer half the brownie batter in the pan, add half the peanut butter mixture, then repeat. Swirl with a knife. Bake 30–35 minutes until just set. Cool completely before cutting.