We've had a pretty great year over here at FOOD52 -- a new cookbook, a holiday iPad app, and a slew of new Whole Foods projects, to name a few. But with a new year comes new goals, new aspirations: new heights to reach, in the kitchen as much as anywhere else.
Here are a few of our goals for this year -- what are yours? Leave your New Year's resolutions in the comments below, and we'll help each other out!
This year, we will...
Make our bread from scratch:
Pain a l'Ancienne by thirschfeld
Use our own homemade ricotta:
Creamy Homemade Ricotta by Jennifer Perillo
Make our own yogurt:
Whip up our own sausage:
Lamb Merguez by MrsWheelbarrow
Churn our own ice cream:
Jeni's Splendid Lemon Cream Ice Cream by Genius Recipes
Make pasta by hand:
Grandma DiLaura's Italian Ricotta Gnocchi by cdilaura
Reduce our kitchen waste:
Paula Wolfert's Herb Jam with Olives and Lemon by Genius Recipes
Use homemade condiments:
Fresh Sriracha (aka, home made 'rooster) by edammame2003
Keep our freezers stocked:
Zesty Herbed Chicken Broth by lechef
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brette warshaw
Some past articles from this author you'll love:
Shayma
Après Ski
Beautiful, Memorable Food
I want to go back and edit my own recipes and organize them. I want to learn to use my wood burning oven more efficiently . I want to become a lot more savvy about writing my blog and using that technology.
To can tomatoes. (goal is to reduce BPA exposure from canned goods.); To get over my yeast-dough anxiety and bake my own bread regularly; To make some of my grandmothers' recipes: farmers cheese, napoleon torte, and plum coffee cake, among others. Some of these recipes are incomplete because neither grandma was much for measuring or writing things down, so they will take some experimentation to get them right; To get rid of all teflon from my kitchen - except the waffle iron.
I resolve to continue to experiment in my garden: to grow things that grow well in a compact space, and then to eat or preserve them. To learn how to plan for the growing seasons better. To preserve more. To stock my freezer with my own chicken stock.
I just discovered this site and I'm so excited. I would love to make everything that you outlined plus I would like to try and make my own scrapple as well as the sausage. My husband loves these things and I don't feel what you purchase at the store is at all good for you. I don't drink coffee, but I would love to be able to make the perfect cup!! So much to do, so little time!!
I would like to have time to make all those things you outlined from scratch. I've done ice cream, stock and bread for more years than I care to remember, but some of the others are just too time consuming and/or messy (making fresh pasta!).
I do want to get outside my comfort zone and cook Thai and Indian some this year. and make home made cream cheese and thence to better cheesecake. :)
I would like to have time to make all those things you outlined from scratch. I've done ice cream, stock and bread for more years than I care to remember, but some of the others are just too time consuming and/or messy (making fresh pasta!).
I do want to get outside my comfort zone and cook Thai and Indian some this year. and make home made cream cheese and thence to better cheesecake. :)
I want to replace wheat with other grains as much as possible and get my family to help me prepare veggies so that we can eat what we should in veggies. I do it on Sundays but I get so tired of it and if I don't do it we don't eat them.
Defrost my gosh darn freezer! Also, start a new sourdough starter, make more of my own stocks, get my own canning equipment, phase as much plastic as possible out of my kitchen, and get even better about packing my lunch. I'm terrible at remembering my resolutions within just a couple days of making them, but, hey, it's worth a shot!
Before I get to my resolutions, I'd like to make an observation about the lovely picture of that jar of chicken stock. I see that it is filled past the hips of the jar. The first time I made a huge batch of broth, I froze it in Atlas jars and filled them past their hips. They all exploded with the expansion of freezing. May I recommend filling to about half an inch below the hip (where the jar grows narrower)? As for resolutions: start making my way through the binders full of recipes I've clipped over the years; get back into making my own pasta, ice cream, vegetable and chicken stocks,and cooking for my co-workers.
Make my own broths and store them in the freezer! And definitely planting a spring and summer vegetable garden, no excuses!
I'm hoping to cook every recipe in Melissa Clark's COOK This Now. She divides the recipes by month so as long as I keep up monthly I should make it to the end !
Goals huh? Well, I hope to actually post to this site and contribute rather than just lurk. I want to make bread weekly, use less meat, less plastic, less commercially canned foods ( beans tomatoes etc.) and grow a garden. Oh and plant peach and apricot trees for yummy jams in years to come. Not much huh?
I want to make my own yogurt. I tried some at a recent yogurt tasting that was baked and it was amazing. I also want to make my own filo dough, although I'm not sure that'll be something I do on a regular basis...
Challenge myself each day in the kitchen to experiment more and grow more in my cooking and baking. Homemade yogurt is number one. I leave the pasta and condiment creations to my husband.
Use less canned beans, by using more dried legumes. And perfect my French bread!
I'm pretty happy with my current habits of homemade vs not, and my kitchen skills, but my food-related resolution is to feed myself and my family better by being more organized in my kitchen time management! This year, I don't just want to admire foodie food (and amazing vegetable recipes)and follow through now and then, but to organize the food prep routine so we can all partake of healthy foodie food daily!
More Canning & Gardening. We have moved from Ky to Tx and now back to Ky. I liked Tx, especially they're Peaches & Grapefruits. I have missed my Ky Soil and the many friends, and great cooks for the past 4 years. The weather and climate are soooo different here, than in TX.
So Yes, I hope to Garden More, Can More, Learn to be a better cook, Maybe a Photography Class, and Cooking Class. We bought a home with 2 Acres. "I can hardly wait for spring".
Oh, and do more research on local CSA's. I just love local fresh food...
Lastly, I have went to many recipe websites, but I think this one is the Best Ever...
I can just tell, there are so many good cooks and recipes on here. Amazing photographs and easy instructions
"The Sun Shine's Bright, On My Old Kentucky Home"..... :o)
I have moved to a home that is located 1 block from Whole Foods. So I am learning how to only buy each day what I will eat/prepare. Continue to learn and use this method. Minimize waste.
Oh, I am so jealous! You are a lucky woman. Maybe I can resolve to move close to a Whole Foods store! Enjoy daily shopping.
I live pretty sustainably when it comes to food: I can; bake; grow my own garden; only buy local meat; now do charcuterie (thank you Charcutepalooza); and so forth. Soon I'll be making my own crumpets. But this year I want to do two important activities, one directly connected to food and the other tangential to cooking food: make all my own pasta and use as little plastic as possible (ever see the plastic islands not only in the Pacific but now in the Atlantic as well?).
I love all of those resolutions. For me, I want to take food photography classes. You have that down, however, I need to learn the basics and beyond of food photography.
Remember to remove anything plastic from the top of the toaster oven before I make toast. Argh! Also, learn more about lactic fermentation. Kimchi, I'm comin' for ya.
Just took a "Raw Sauerkraut" class - it was amazing! We're now making it on our kitchen countertop a quart at a time. Very easy - "Nourishing Traditions" book has a bunch of variations on this method...
Just took a "Raw Sauerkraut" class - it was amazing! We're now making it on our kitchen countertop a quart at a time. Very easy - "Nourishing Traditions" book has a bunch of variations on this method...
I must write down the things I cook without recipes. They are sometimes wonderful and it would be nice to be able to either duplicate them or knowing what I did, do something different to them.
Make bagels that actually taste like bagels, and clean out the freezer by using what I have so carefully stored away (frozen fruit, I'm looking at you).
If you want to make amazing bagels, may I suggest Peter Reinhart's book, The Bread Baker's Apprentice. He has an absolutely foolproof bagel recipe. I added cheddar and pickled jalapenos to it and they were outstanding.
Excellent recommendation. I've used his recipe myself (although I'll skip the cheddar and jalapeno). You will need high gluten flour and barley malt, which are not that hard to find.
My resolutions are very similar to most here. I'm eating down the freezer / pantry, making more bread, eating more greens and grains, and exercising more. As I type, I'm simmering broth (duck and smoked turkey) and have vac-packed the meats for soup in the coming weeks. Happy New Year!
This year I want to cook with more legumes and eat less starch. I look forward to finding new recipes to replace side dishes of pasta, rice, potatos and breads!
I want to get over my fear and learn how to cook and filet a whole fish.
Start with a salmon...they are the easiest to cook (IMO). Do something simple like putting lemon slices, onion slivers and thyme in the cavity. Put on a bed of lemon slices on a double thickness of foil, and top with lemon slices. Close the foil and bake at 375 until done (30 min or so, depending on the size of the fish). Can also be done with fillets.
Yes, cook more whole fish! More flavor, easy prep and added benefit of seeing your fish "in the eye," the best way to know if it's fresh. Look for clear, bright eyes, not milky or wan. For cooking technique, Julia Child cookbooks give detailed explanations you can refer to. Roast whole, cleaned fish in 400 F. oven with fresh herbs, salt/pepper and shallots in the cavity, laid on oiled pan. Smear a little oil on the fish skin. Cooking time? Estimate 15 minutes per inch at thickest part of fish. Tug on dorsal fin to check for doneness - it should wiggle loose. You can also pry open cavity and poke around to see if it's done. Tent with foil for 30 min. before serving, while you prepare a sauce - beurre blanc is delicious and easy. Bon Apétit!
I'm a regular goal setter, so New Years Resolutions time typically is just another look back, to recognize what's working and to learn from what has passed as I look forward. Two current goals in Q1 are (i) to develop and implement an efficient system for organizing my recipes, including the integration of those saved and stored using legacy methods; and (ii) more regular assessment of existing goals to re-set priorities, especially with respect to scheduling and completing component activities. And I plan to spend much less time online when not in the office for work. ;o)
Come up with a vegetarian meatball even pierino might like.
Boulangere, thank you. Actually Pierino really likes falafel, which isn't exactly a "meatball", but it is meatless. The paradox is that vegetarians seem to crave meatless things in forms that resemble meat, but it never turns back the other way. Meatatarians don't ask for something that mimics a tofu dog. Of course we could discuss Spam, which is one of the wierdest meat forms out there. Anyway, all best and have a great New Year. We need one.
Beg to differ Pierino..Meat ball is simply a generic term which happens to include the word meat! & I'm not sure falafal patties were fashioned to resemble meat creations, its from a region of the world that embraces a carnivorous diet, no restrictions there!!
& no, not all vegetarians crave meatless things in forms that resemble meat.. In fact I'll probably sample the real thing before I succumb to trying fake meat and I'm sure there are many more vegetarians who share the sentiment! Anyways, here's wishing you a wonderful 2012... & looking fwd to many more interesting discussions like these!
I'm with you, chez_mere, on the freezer resolution. I keep saying I need to use up what I have in my jam-packed freezers. (They're in two refrigerators -- not a big freezer, which if I had one would, I am embarrassed to admit, also be filled to capacity.) And then there's my pantry-- sigh! That will be my resolution, as well -- to use what I have!
Expand my garden in the spring, eat more of different greens, bake a lot, learn more about Indian food, start the blog I've been threatening to do.
I'll get you started on the Indian food if you'll help me with my irration fear of breaking eggs! ;-)
I'll get you started on the Indian food if you'll help me with my irrational fear of breaking eggs! ;-)
It's a deal!
Create homemade bagels that actually taste like bagels, make gnocchi that don't turn into mush, and clean out the freezer by actually using what I store in there.
Bake more bread, make my own pasta and eat it all with friends and family. Get togethers can be just that, instead of a big production that takes a full day to prep for. I'm going to make it about the people I love!
Boy, I really admire all of you. I am wholly incapable of making--much less keeping--New Year's resolutions. I tend to make changes 1 baby step at a time, and then notice the changes only in looking backward. I am inspired by all of you, and look forward to more wonderful cooking, eating and community in 2012. Happy New Year to all of us!
My resolution is to continue to be inspired by all of you!
Boulangere--please let us know if you start that blog!
I've given up on the freezer--just clean it out every 60 days when I send everything home with KittytheCollegeCook.
Starting a blog and starting a book are both on the list. There. I've said it out loud. I sent the son and the daughter home with all sorts of frozen stuff. Made us all very happy. Speaking of happy, Happy New Year to you all, who have so inspired me over the past one. I am very grateful to "know" you, each and every one.
I am going to do Meatless Monday's
I am going to do Meatless Monday's
My hands into dough more often. It's like a left brain, right brain thing when it comes to bread. My axis tilts toward the left as in savory, but the appeal of the dough is always there. Possibly my head will explode. Meanwhile;
"Accentuate the positive
eliminate the negative
hang on to the affirmative
don't mess with Mr. In Between"
Nicely said! Loved this.
Try to incorporate many of the ideas presented in An Everlasting Meal by Tamar Adler which I am currently reading. It really ties in to most of the resolutions mentioned above.
Try to incorporate many of the ideas presented in An Everlasting Meal by Tamar Adler which I am currently reading. It really ties in to most of the resolutions mentioned above.
Rather than buy the freshly made salads, etc. at the cold bar at Whole Foods, buy the ingredients and make the dishes myself...will improve my cooking skills, and save money!
I would like to fine an easy sourdough starter. could antone let me know where I can fine one. thanks.
There are lots of websites dedicated to sourdough that will tell you how to make your own starter. Or you can purchase some ready to use. The King Arthur Flour website is one resource -- they sell fresh starter and you will also find instructions there for how to use and maintain it.
Hi does123. I just used these instructions to begin a new starter. The directions are very clear and it worked well. It does take a couple of weeks to really get going so if you want something quicker and easier then you should purchase a starter from King Arthur as cookbookchick suggests. Good luck to you! The site is is: http://www.thefreshloaf.com/node/233
Peter Reinhart's Artisan Breads Every Day and Jeffrey Hamelman's book Bread both have great, thorough descriptions of how to begin a starter. That's one of my resolutions as well. Get better at bread-baking, including using a starter, and make a pie a week.
I think all the above resolutions are admirable. I do each of the above but I am not consistent. I guess my resolution would be to try to be more consistent with everything. In 2011 I joined a CSA, am a founding member of a food coop in my neighborhood. In 2012 I hope to eat organic and mostly local produce and meat and if I can figure out how to keep the critters at bay grow some of my own produce in my backyard. And yes less waste is very important.
Sorry, I must have held the "add" too long.
Try baking with Phillo pastry. The fear of not being able to keep the Phillo moist long enough to complete the recipe has held me back for years.
Tweaks--can I give you a helpful hint? When first working with phyllo, use one sheet at a time and fold it into the desired length/width to work with. You can them brush it with melted butter to seal every 2 or 3 "layers" of the phyllo. Make sure you have Prepared and organizedall ingredients first and have a comfortable, non crowded workspace ....then as you get used to making whatever "origami" type fold you are working with, you can switch back to making lots of layers if you must, but I find that this technique works great and actually allows you to use a smidgen less butter which gives a crispier finish!
Try baking with Phillo pastry. The fear of not being able to keep the Phillo moist long enough to complete the recipe has held me back for years.
Try baking with Phillo pastry. The fear of not being able to keep the Phillo moist long enough to complete the recipe has held me back for years.
Inspiring list...
I have succeeded with some of these already (bread - haven't bought a loaf in three years and use a lovely and EASY sourdough starter) but the reduction of kitchen waste is an ongoing trial. I also want to incorporate more whole grains and beans. Eat less cheese, but better cheese...perhaps homemade? And use those things in the freezer before their expiration date! (I found some mighty old pumpkin puree this year...)
Twist your arm to share the details on your sourdough starter? Might as well not wait until the new year......
Originally made from Nancy Silverton's La Brea book...I can send you some dried starter if you'd like along with some recipes, instructions. E-mail me directly.
Messaged you just now through the site. You're a beautiful person!
Check your email. Awwww....thanks!
Having just watched Food, Inc., my new year's resolution is to support local ranching and farming by buying as local and organic as possible. Also, I would like to grow produce this year and make more staples myself, like bread and stock. I have made some incredible recipes from FOOD52 this past year and look forward to you being a part of my table in the year ahead! Happy 2012!
Excellent inspirations, thank you!
Every food resolution on my list! Food52 inspired me to start making my own condiments (thanks aioli). I challenged myself through charcutepalooza this past year (thanks mrs wheelbarrow) and now make my own sausage and other charcuterie,. I'm looking forward to getting over my fear and dread of baking and pasta making this coming year. Reviving my garden (thanks thirschfeld) and stocking a larder of preserved vegetables for this time next year, thanks food52!
Great Idea to get all these resolutions in one place - inspire me! Here are mine: 1. Cook more on the weekends so I'm less likely to reach for the frozen pizza during the week. 2. Plant AND maintain the herb garden my husband (bless his heart) framed out for me last year. 3. This is sort of a lesson learned more than a resolution, but as much as your son WANTS to plant pumpkins, squash and cucumbers all in the same tiny garden plot it's probably a good idea to exercise some managerial control over the contents of the garden if you actually want to eat the produce you grow. 4. Learn how to (properly) bake breads at high altitude so that we can stop paying 3.50 for a loaf of overly-processed, overly-sugared store bought bread. 5. Eat more greens. And I should probably stop there.....
Try Tartine Bakery's cookbook. I am at 8500 feet and it turns out perfectly every time. I sub 100 grams of rye flour for 100 grams of the white flour and use the specified whole wheat amount, and even our eastern European friends love it. And it is a natural starter process, so you could cover that resolution as well. My starter began life from King Arthur Flour some six years ago- an easy way to begin!
Hmm - let's see ... more farmer's market, CSA, and garden use, less big box grocery. Use all of the spices I keep compulsively buying. Do more with Texas Peaches in the summer. In particular this year we need to make peach ice cream. And a couple cases of ginger peach jam. And this is SORT of tied to the kitchen (because it is part of why I do it) a sub 2:44 half marathon and a yearlong average of 45 min / day exercise minimum 5 days a week. So I can eat more!!!
wonderful resolutions to ring in the new year !
my set.. cook with local grown produce, experiment with new ingredients, & get over my irrational fear of breaking eggs.
Choose just the "wasting less food" resolution. When I go to the grocery store, my husband tries to remind me: "Imagine that you have a SMALL kitchen that's already very FULL".
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