I love to cook and I know lots of other people do, too. Still, transforming raw ingredients into breakfast, lunch or dinner can be a solitary event, just you, a hot stove and your pots and pans. Oh, and a lack of time and fear of failure.
What if you were in #Cookclub — sort of like a book club — where you could share your culinary triumphs and travails with people just like you? (Or people whose culinary know-how will improve yours?) Consider this your formal invitation to join #Cookclub.
You don't have to RSVP or pay dues, just get into the kitchen and cook the recipe I provide every other week. And take photos of what you've made (don't you already?) and post them on Instagram (don't you do this, too?) with your comments about the recipe. We'll get them to Pinterest and share them on Twitter. For #Cookclub, we want experts and novices; adventurers and picky eaters. The more variety, the better.
I can't wait to see the results from a community of cooks preparing the same dish.
The key is to remember #Cookclub because that's how you'll want to tag everything so we can round it up and print some of your comments and photos in the Tampa Bay Times. On Thursdays, beginning Sept. 26, I will host a 7 to 8 p.m. Twitter chat where we will discuss the week's recipe and other topics of culinary importance. Stuff like: "Q1: What's a good melting cheese for queso dip?" and "Q2: Would you spend $8 on a vanilla bean?"
Here is how it will work:
1. Every other Monday, you'll get a recipe on tampabay.com/thing-to-do. Today we are starting with classic Quiche Lorraine. The recipes will encompass all sorts of cuisines and seasonal ingredients, plus everything from brunch dishes to dinner entrees and appetizers to desserts. On Sept. 23, look for a perfectly totable appetizer recipe for neighborhood potlucks, football tailgates or holiday gatherings.
2. You will have until noon the following Sunday to make the recipe and post a photo on Instagram with your comments. Tag it #Cookclub. (Our first members have a little longer for today's recipe. Post your results by noon Sept. 15.)
3. Join the #Cookclub Twitter chat from 7 to 8 p.m. every Thursday, starting Sept. 26. On that date, we'll have a few recipes under our belts and lots to talk about. The Twitter chat is where we can discuss the recipes, ask ingredient and technique questions and submit ideas for future recipes. We'll restrict our discussion to cooking inside the home; not dining out.
So today, we open the first club meeting with Quiche Lorraine from Elise Bauer's Simply Recipes website. The recipe is here, as is a video that provides some tips. Oh, and a photo of how mine turned out.
If I had it to do over again, I'd edge the crust with aluminum foil so it didn't brown so much. Instead, I covered the entire quiche loosely with parchment paper which prevented the filling from browning. I think a few brown spots would have been more appetizing.
But what does the #Cookclub think? Tackle the recipe and let me know with words and photos.
Questions? Direct them to @roadeats on Twitter and tag them #Cookclub.