On the second Monday of every month, a group of home bakers and passionate food lovers join Gap Creek Gourmet (that's me) at Upcountry Provisions in Travelers Rest for the TR Cookbook Book Club. Our club, now almost a year old, cooks from a new cookbook every quarter, chosen by the club, and members sign up on the group's Facebook page to make recipes out of the chosen book. This month, we cooked from The Epicurious Cookbook by Tanya Steel and the editors of Epicurious.com. We are also able to choose recipes from the website. Our table was full of wonderful fall flavors. I thought I would share with the class.
I made a Fuji Apple Spice Cake with Cream Cheese Icing. So, it wasn't the prettiest cake I have ever made, but it was very tasty. (I ate a piece for breakfast this morning. Apples, cream cheese, flour...that's healthy, right?)
One of my favorite dishes of the night was a Roasted Butternut Squash and Caramelized Onion Tart made by one of our longtime members. The crust was absolutely perfect. And since she was already making butternut squash, she also made Roasted Squash and Red Pepper and Jack Cheese Quesadillas with Chipotle Lime Sour Cream. I know, right?! Both dishes were awesome.
There was also Wild Mushroom Risotto.
Chicken Under a Brick that was so tender and delicious!
(I swear I want to sub in the Cookie Butter from Trader Joe's in this recipe.)
And that's only part of the delicious fun.
The food is always amazing. Part of the joy, is going around the table to let everyone talk about their dish. Sometimes there are cooking disasters. Sometimes people have to travel to the ends of the earth for ingredients. Last night we had six new people around the table. It was an awesome experience.
Don't live close? Start your own cookbook book club. Partner with a local independent book store to order your cookbooks. Shop local, people! I look forward to cookbook club every single month and have made some lasting relationships there. Here's to next month ladies (and gentleMAN!) Cheers!
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