Oxford Library Cookbook Club

Every other month, we will explore a new cookbook or theme in food by registering and choosing dishes from selected cookbooks to prepare. We will have a potluck night to exchange thoughts about the recipes and share good conversation and yummy dishes! Choose one recipe from the following to prepare for an audience of 6-8 people maximum. You provide the prepared ingredients, a serving dish and utensil(s), and we will provide the plates, napkins, cups, and water.

First club night will be November 9 at 5:30pm to 7pm. We will be using “The Broad Fork” by Hugh Acheson. Pick the numbered recipe you wish to prepare and share below, and a second backup in case it has been already chosen, then register here to attend and participate. I will send you the full recipe upon your registration.

  1. Apple-Cabbage Slaw: cabbage, salt, plain yogurt, mayonaise, cider vinegar, cumin seeds, black pepper, apples, lime juice, scallions, celery, parsley, mint
  2. Pan-Roasted Pork Tenderloin with Apples: Pork tenderloin, salt, olive oil, shallot, celery, carrot, thyme, bay leaf, cider vinegar, sorghum molasses, chicken stock, canola oil, apples, sugar, butter, raisins(optional)
  3. Braised Celery Hearts with Grated Egg and Simple Vinaigrette: celery, olive oil, red wine vinegar, dijon mustard, parsley, salt, butter, chicken stock, hard-boiled egg
  4. Smoky Eggplant Puree: eggplant, olive oil, lemon juice, red wine vinegar, garlic clove, chile flakes, salt
  5. Eggplant with Tahini and Yogurt: Eggplant, french bread, olive oil, salt, red bell pepper, mint leaves, garlic cloves, tahini, plain yogurt
  6. Roasted Figs with Pecorino Romano and Frisee: whole-grain mustard, tarragon leaves, cider vinegar, olive oil, salt, pepper, fresh figs, apple, frisee lettuce, pecorino romano cheese
  7. Figs, Honey, Crisp Farro, and Yogurt: farro, salt, fresh figs, honey, champagne vinegar, mint leaves, arugula, olive oil, plain Greek yogurt
  8. Foil-Roasted Sunchokes: sunchokes, olive oil, marjoram, rosemary, lemon zest, salt, pepper, chicken stock
  9. Sweet Potato Gratin: Sweet potatoes, butter, shallots, heavy cream, salt, pepper
  10. Roasted Sweet Potatoes with Lime, Queso Fresco, and Chiles: sweet potatoes, olive oil, salt, lime, queso fresco, serrano chile, cilantro
  11. Olive Tapenade: orange zest, orange juice, shallot, anchovies, capers, parsley, olive oil, kalamata olives, salt, small crusty bread/toast/crackers for serving
  12. Broccoli Soup with Roasted Chicken: salt, broccoli, butter, onion, celery, leek, garlic cloves, white wine, chicken stock, heavy cream, chicken, parmigiano-reggiano cheese, ginger, plain yogurt, chile powder
  13. Roasted Chicken Thighs over Barley and Brussel Sprout Risotto: salt, Brussel Sprouts, olive oil, chicken thighs, pepper, chicken stock, yellow onion, fennel, barley, butter, parmigiano-reggiano cheese, turnips and greens, lemon juice