Announcing the Local Mouthful Joy of Cooking Potluck Club!
If you’ve listened to the podcast for any length of time, you may have heard us mention our desire to start a cookbook club. We love the idea of gathering with fellow food lovers to share collaborative, homemade meal.
This spring, we’re finally doing it and we’ve decided for at the first year (and perhaps longer), it will be a Joy of Cooking-centric potluck club. Nearly everyone we know has a copy in or near their kitchen and while many of us turn to it for reference, we rarely come even close to scratching its surface.
Our hope is that this potluck club will help us build community, celebrate home cooking, and explore a treasured cookbook. To that end, there won’t be a lot of rules or exclusions. We encourage you to cook from whichever edition you happen to have.
Here in the Philadelphia area, we’ll gather on a quarterly basis to share a meal and our latest favorites from the JOC. For those of you who are further flung, you can still participate by cooking along with us and sharing your successes and frustrations via our Local Mouthful Facebook Group and by starting your own LM/JOC potluck group.
We’ll also be offering up some JOC content on the podcast itself. You can expect interviews with John Becker and Megan Scott (the JOC family members currently working on the next edition of the book), as well as opportunities to test unprinted recipes from that upcoming edition.
If you think you’d like to participate in the LM/JOC potluck club, please use the form below to sign up. We’ll be in touch soon regarding dates!
Next, we chatted about the meal kit trend and our perspectives on them. Do you subscribe to one? What do you think?
Recommended recipe! In this new occasional segment, we tell you about a new-to-us recipe that we think is worth making. First one up is this marinated celery recipe that Joy has made several times lately.
After that, we shared our methods for keeping cool in the kitchen when the weather gets steamy. Suggestions include. cooking early in the day, heading outside, using your slow cooker, batch cooking, and relying more on ready-made proteins that you can buy at the grocery store and then assemble into a meal.
For our food news segment, we talked about this piece that ran in the LA Times recently, about recipe testing, test kitchens, and all those recipes floating out there on the internet.
We talked about the art of intentional leftovers. This can be as simple as a pot of soup designed to last a couple of nights, or those nights when you cook some elements that will get transformed in future meals.
With summer nearly here, we shared our picnic tips and confessed that we fantasize about picnicking more often than we actually picnic.
At the start of the year we launched a Cookbook Club and after nearly six months in, we’ve discovered that one book a month is too much for us. From here on out, we’re going to feature one book every two months. This leaves us with just three books left for 2016, which will be My Kitchen in Rome (summer), Vegetable Literacy (fall), Choosing Sides (holidays).
Finally, we talked about strawberries (which are finally in season) and shared some of our favorite things to do with the sweet berries.
We recorded this one in the middle of a heat wave, and no-cook dinners were on both our minds. We swapped tips on entree salads. Here’s more about that shredded salad Marisa mentioned. And here are a few more salad tips (plus a vinaigrette recipe) from Joy.
Here’s the recipe (and video) that helped Joy master making mayonnaise with an immersion blender. (Public service announcement: Always unplug before even thinking about touching those blades!)