Taste Test Library’s Cookbook Club

Lets Chefs Try Before They Buy

A GooD CooKBooK MIGHt HAVE A lot of vivid pictures of the dishes in it, but it’s too bad there’s no way to try several at once without having to prepare all of them.

Or is there?

The Westerville Public Library just might have the answer.

The library’s Cookbook Club was formed three years ago.

Mandie Burns, assistant manager of customer services, realized it can be tough to gauge the value of a cookbook without sampling an assortment of the items in it. She started the Cookbook Club three years ago to solve that problem.

Now, each member can try 15 to 20 recipes from the same cookbook.

Burns was working in the Adult Services department and wanted to create a program that would attract adults to do something at the library beyond just checking out books.

“I wanted to bring a larger number of people into the library on a regular basis to do something fun,” Burns says.

Current club adviser Jennifer Adkins chooses a theme and a corresponding cookbook each month. Usually, the theme will go along with the season. For example, the group cooks back-to- school snacks in August and casseroles in November.

“We never cook Thanksgiving food for our November meetings since those meetings generally fall around Thanksgiving, and everyone is mostly burnt out,” Adkins says.

In December, there is usually a cookie theme – one of the most popular themes over the years.

The selected cookbook is reserved for members to pick up. Each person must choose a different recipe and make the dish for the next meeting.

Members often talk about how much fun they have preparing the dishes –and getting to try all the other prepared dishes, of course, Adkins says.

The atmosphere is very informal and relaxed. At the start of each meeting at 6:30 p.m. on the third Tuesday of the month, food is arranged around the room, each dish accompanied by the recipe and the name of the person who prepared it. Then club members dig in.

Afterward, Adkins leads a discussion about the cookbook. The discussion touches on the book aesthetics, difficulty of the recipes, availability of the necessary ingredients and expectation of the result compared to the outcome.

Members range in age from teens to seniors.

“Typically, we have the same core group, but anyone is welcome,” Adkins says.

Adkins would like to see the club expand and use the new membership to generate ideas for other unique adult clubs.

Extra-Cheesy Mex Mac ‘n Cheese

Featured in the Mexican Made Easy cookbook by Marcela Valladolid

Ingredients:

• 9 Tbsp. unsalted butter

• 3 large shallots, minced

• 1 ½ cups plain dry bread crumbs

• 2 Tbsp. ancho powder

• 2 tsp. chopped fresh thyme

• Salt and freshly ground black pepper

• 1 (1-pound) package mini elbow macaroni

• ¼ cup all-purpose flour

• 1 qt. whole milk

• 2 cups shredded mozzarella cheese

• 2 cups shredded cheddar cheese

• 2 cups shredded mild Manchego cheese

Directions:

Heat 4 tablespoons of butter in a medium skillet over medium-high heat. Add the shallots and sauté until translucent, 5 minutes. Mix in the bread crumbs to coat with the butter, add the ancho powder and fresh thyme, and season with salt. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Grease a 9” by 13” glass baking dish with 1 tablespoon of butter.

Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until tender but still firm to the bite. Drain well.

Meanwhile, melt the remaining 4 tablespoons butter in a large heavy pot over medium-high heat. Add the flour and stir for 1 minute; do not brown. Whisk in the milk in a slow steady stream. Bring to a simmer, then reduce the heat to low and cook, whisking often, until the sauce thickens, about 10 minutes. Whisk in 1 cup of mozzarella, 1 cup of cheddar and 1 cup of Manchego. Season generously with salt and pepper. Stir in the pasta and pour into the prepared baking dish.

Mix the remaining 1 cup mozzarella, 1 cup cheddar and 1 cup Manchego in a medium bowl. Sprinkle over the pasta. Top with the bread crumbs. Cover with foil and bake for 30 minutes. Uncover and bake until the top is golden, 12 minutes. Serve immediately.

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