The members of the Cooking Club are Rebecca Sample Gerstung, Katherine Fausset, Lisa Singer, Lucia Quartararo, Cynthia Harris, and Sharon Cohen Fredman. They all work in publishing and live in the New York City area. For more information, visit their website at www.cookingclub.net.
Cooking Club Cookbook: Six Friends Show You How to Bake, Broil, and Bondby Katherine Fausset, Cynthia Harris, Rebecca Sample Gerstung, Lisa Singer
The Cooking Club Cookbook is the story of how six friends learned to cook, the meals they created, and the fun they had along the way. Filled with tales of broken broccoli Christmas trees and seduce-me steaks, this book is at once an easy-to-follow guide to starting a cooking club, a collection of menu suggestions, and an inspiration for anyone who’s/b>… See more details below
The Cooking Club Cookbook is the story of how six friends learned to cook, the meals they created, and the fun they had along the way. Filled with tales of broken broccoli Christmas trees and seduce-me steaks, this book is at once an easy-to-follow guide to starting a cooking club, a collection of menu suggestions, and an inspiration for anyone who’s ever wanted to feel really at home in the kitchen.
Having created hundreds of dishes, the members of the Cooking Club now offer tips for re-creating their culinary triumphs and avoiding their embarrassing mishaps. Chapters include “Stealing Home: We Raid Mom’s Recipes in Search of Cozy Cooking,” “Chow Bella: Like True Renaissance Women, We Master Six Regional Dishes,” and “Low-Fat Tuesday: The Lighter Side of Creole Cuisine.” The recipes range from the easy (Mini-Me Mac and Cheese) to the exotic (Cellophane Noodle Salad with Shrimp) to the downright elegant (Mussels in White Wine and Saffron Sauce). The Cooking Club Cookbook is an invaluable resource for a new generation of cooks, told in the voice of a best friend.
Recipe for a Cooking Club
• Six or so members, to taste
• One day a month, for meeting
• Tinfoil, for carting dishes between kitchens
• Sense of humor, plus extra for garnish
• The Cooking Club Cookbook—strongly recommended
1. Choose your members. A go-get-’em attitude is our only prerequisite, although you get extra points for having a dishwasher.
2. Plan a theme, such as Spanish, sexy foods, or Mardi Gras. Discuss menus in advance so you don’t end up with six desserts. (On second thought, that’s not such a bad idea . . . )
3. Cook at home and then bring your dish to the host’s house. You should be able to experiment with all foods, just no force-feeding. (Don’t think we haven’t tried.)
4. Eat. Drink. Compliment everyone’s dish. Have fun. It’s what will get you and the gang back into the kitchen month after month.
- Random House Publishing Group
- Publication date:
- Edition description:
- First Edition
- Sales rank:
- Product dimensions:
- 8.08(w) x 8.50(h) x 0.46(d)
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Spicy Peanut Chicken
6 green onions, diced (white parts plus 2 inches of green)
1 teaspoon fresh ginger, minced
3 tablespoons soy sauce
5 heaping tablespoons peanut butter
1 cup water
1/4 to 1/2 teaspoon crushed red pepper flakes
1 teaspoon packed brown sugar
1 tablespoon sesame oil
1 1/2 pounds thinly sliced boneless, skinless chicken breasts, cut into strips
6 cups cooked rice or noodles
3/4 cup chopped peanuts
To prepare sauce, in bowl combine green onions, ginger, soy sauce, peanut butter, water, red pepper flakes and brown sugar. Whisk until smooth.
In large non-stick saucepan, heat sesame oil over medium-high heat and saute chicken breasts until golden, about 4 minutes per side, then remove from pan.
Add sauce to pan and cook until it begins to simmer. Turn heat down slightly and continue to simmer, stirring occasionally, for another 5 minutes, until sauce begins to thicken.
Return chicken to pan and cook about 2 minutes, or until chicken is cooked through.
Serve over rice or noodles and sprinkle with chopped peanuts. Makes 4 to 6 servings.
Lucia's Killer Sangria
This is a refreshingly zippy drink for the cocktail hour, especially during the summer. Use any kind of tea you like; fruit-flavored ones are particularly tasty. Watch Chef Cyn reel at the sight of all those orange slices...
6 cups water
4 Lemon Zinger tea bags
2 tablespoons sugar (or to taste)
2 cups dry red wine
1 green apple, cored and thinly sliced lengthwise
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
Bring water to boil in medium saucepan. Remove from heat. Add tea bags; steep 2-3 minutes. Remove tea bags; pour tea into pitcher. Add sugar to taste and stir until sugar dissolves. Cool. (Can be made 1 day ahead. Cover and refrigerate.) Mix fruit in bowl. Add wine. Fill glasses with ice cubes and serve. Yield: 2 quarts.
Katherine's Bananas Foster
Rumor has it that this is the secret weapon of debutantes in the Bayou. Just don't tell your beau about all the storebought ice-cream (tres gauche, but darlin', who's got the time?) and testing the rum is not just acceptable it's required.
2 1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into pieces (make sure it's unsalted!)
1 cup pureed bananas
2 1/2 cups heavy whipping cream
2 1/2 cups dark brown sugar, firmly packed
7 1/2 tsp. dark rum
7 1/2 tsp. banana liqueur
5 bananas, peeled and cut into 3/4" rounds
2 quarts butter pecan or vanilla ice cream
Preheat oven to 400 degrees. Sift flour, baking powder and salt. Cut in butter pieces until mixtures resembles coarse pebbles. Lightly stir in banana puree to make a damp dough. Turn mixture out onto a floured surface.Roll or pat to a 1" thickness. Cut into 2 1/2 - 3" rounds with floured biscuit cutter (or rim of juice glass).
Place on ungreased cookie sheet.Bake until golden brown, a/b 30 minutes.Combine cream and brown sugar in large saucepan. Cook over moderate heat, stir constantly until slightly thickened, a/b 10-12 minutes. Allow to cool 10 minutes. Stir rum, liqueur and sliced bananas into warm sauce. Split shortcakes and place on plates. Scoop ice cream onto bottom halves of shortcakes. Top with sauce and add the top halves of the shortcakes.
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