Cook Book: Charleston Cooking Club 2014


This book is a collection of original recipes made during Charleston Cooking Club's classes in 2013. Most classes focused on a particular 'ethnic' style of cooking: Italian, Mediterranean, Jamaican, etc. The recipes are tasty & easy for any cook to duplicate.

"This unique cook book is a wealth of information, and it's also a perfect companion for the classes. Whether you're all-thumbs or a veteran in the kitchen, there's plenty of insight to be gained by reading this book. Highly recommended."
- Michael Hughes

"Britt channels her easy-flowing style of cooking into this book flawlessly. I've been in the kitchen for most of my life & I learned a number of new tricks as I read through this book."
- Dan Lurie

Book Excerpt: Spaghetti & Meatballs


On March 25th we had Spaghetti & Meatballs with a salad and garlic bread for class. Our dessert was a Tiramisu Bread Pudding. A few members requested that we make meatballs because they were tired of buying frozen, tasteless store-bought ones.

For this chapter's Meatball Recipe: Form the meatballs, freeze them on a wax paper lined cookie sheet, then store in a zip top bag in the freezer. I recommend you take the frozen meatballs out of the freezer on the morning you want to use them. Let the meatballs thaw on a plate in the refrigerator.

Another trick we learned in this class is using frozen garlic. I purchase peeled garlic in bulk and then process it in my food processor until it is finely minced. I line a baking sheet with waxed paper and then use a small scoop to place the garlic on the baking sheet and freeze. I store the frozen garlic in a zip top bag. There is no need to thaw, just toss one or two garlic scoops in whatever you are making. Great for weeknight meals!

I made the fresh pasta the night before class and stored it in an airtight container. I thought that making pasta (kneading, rolling, cutting) would require too much time for class. I plan on doing a pasta making class in the future.