Welcome to the Cookbook Book Club!

You may not know this, but Samantha and I both have MLS degrees in Library Science, Sam from Simmons College and myself from Syracuse University. So when we were brainstorming ideas for fun events at the store, we naturally latched onto the idea of a cookbook book club!

            A cookbook book club, you say with puzzlement. Let me explain what we have in mind. Very similar to a book club, we will be meeting to discuss a particular cookbook. But the fun part is that each member will bring a dish from the cookbook in question to share with the members creating a potluck dinner so to speak. Members don’t have to be serious cooks, just an interest and enthusiasm for cooking will do.

            The logistics. We will choose the cookbooks as a group, which we can discuss at our organizational/information meeting on Tuesday, September 26th at 6PM. The cookbook chosen for the upcoming book club meeting will be on-hand at Culinary Square, you can stop in, peruse the book and choose your recipe. Just be sure to let us know which one so we can mark it and avoid duplications. The night of the book club meeting we will gather at the store for a potluck dinner and discussion of the recipes. Our hope is to find a few local authors of cookbooks as well and on occasion have the authors join us! We will meet on a monthly basis. You don’t have to come every month, but you will have to register for the months you want to attend, as space will be limited for each event. If we have lots of interest, we will host events on more than one evening.

            So come to the organizational meeting on Tuesday, September 26th at 6PM at Culinary Square, 251 River Street. We will be discussing which books we should start with, what dates we should meet and answer any questions you may have. Can’t make the meeting, send us an email or stop by the store to put your name on a mailing list and we will update you with all the details after the meeting. See you on September 26th at 6PM, and bring a friend and bring your ideas for cookbooks you would like to see us use! As an added bonus we will be offering members a 10% discount on any items then purchase the night of the book club meetings!

No Camp Food, No Glory

When you think of camping what typically comes to mind? Fires, making s’mores, spending quality (unplugged) time with family and friends are a few things that I think of. But what about delicious meals made over a fire? Camping doesn’t mean living off burgers and hot dogs! Recently I went camping with some friends as we do every summer. My friend, Stephanie, regularly throws down in the kitchen and I knew camping would be no exception. In this blog post I’m going to highlight my most favorite meal Steph made during our camping trip including items used to recreate it at home or on your campsite!

On the menu: spaghetti sandwiches and grilled hearts of romaine with blistered tomatoes. For this recipe you’re going to want to use a Lodge or FINEX cast iron pan. Being the ever prepared cook that she is, Steph made the spaghetti and tossed it with marinara sauce before we left for our camping trip so it was ready to go once dinnertime came. She then put the spaghetti between two pieces of frozen Texas toast, wrapped it in foil and threw it on our cast iron pan! Grill for 5-10 minutes, depending on how crispy you want your sandwich.

Onto the grilled romaine! The spaghetti sandwiches were obviously amazing, but I’ve been making grilled romaine at home ALL THE TIME. I can’t stop. It’s becoming an issue. While camping we simply lined the grate for the grill with aluminum foil, sprayed the grilled romaine with olive oil using an olive oil sprayer and let it grill. For the blistered tomatoes, we tossed them with olive oil on our cast iron pan. Use whichever dressing you prefer & you’ve got yourself some grilled romaine! To recreate this at home since I live in an apartment and don’t have access to a grill, I use my Staub grill pan. It’s just as easy and makes great grilled romaine! I’ve had it at least 3 times this week. Whoops!

As with ANY camping trip, it’s fun to have a few cocktails or mocktails by the fire. We used the Corkcicle Arctican and the Corkcicle Tumbler to keep our drinks from heating up by the fire and to keep our coffee warm in the cool mornings.

To Fry or to Air Fry, That is the Question!

When we lived in Brunswick we had extensive gardens that included one of my favorite things…blueberry bushes. Every year when they finally ripened we would have more than we could possibly eat, so in addition to freezing them I always looked for some fun recipes to try out. One year I stumbled upon Emeril Lagasse’s Fried Fresh Blueberry Pie recipe and it quickly became an annual tradition.

Coodles are the New Zoodles

Drumroll please: first blog post! For our very first blog post I got to try out the PL8 Professional Spiralizer from Progressive & let me just say how much I loved using this product. I’m the kind of person that needs to trick themselves into eating more veggies than they actually want to, hence the spiralizer. I had every intention of cooking a dinner comprised of zoodles, but I decided to go the cucumber noodles route instead, because we at Culinary Square enjoy switching things up like that. I wanted to make a salad that was easy & refreshing.

Welcome to our little blog!

Hey everyone – it’s Sam & Carolyn in our very first Culinary Square blog post! We decided to start our blog to share with you the recipes we make at home & the tools we use from our store to make them delicious. We love all of the products in our store and can’t wait to highlight them & make some really fun meals to share with family & friends. Stay tuned because coming up this week are zoodles!