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Kitchen Goals For 2013?

I've been thinking about this for a few days, how there are things I've always wanted to try making/develop a recipe for/learn to prepare. I'm not big on making New Year's resolutions, but since it IS a new year and all, I figured, I should plan to make this happen over the course of 2013.

One thing I've always wanted to make is a roast duck. Just the thought of the whole process of preparing it and enjoying it, and then using the bones for duck stock and saving the duck fat for little touches of deliciousness in everyday cooking is really something to look forward to.

I'd also like to experiment with variations on a Beef Wellington, maybe using a pork tenderloin instead of a filet and creating some kind of substitute filling because fois gras and truffles are a little outside my budget, but the idea of a pastry filled with meat and tasties really appeals to me.

Does anyone else do this, set cooking goals for the new year? Even if you don't, what are some things you've always wanted to try but haven't gotten around to? I'm curious!

Comments

( 27 comments — Leave a comment )
lizziebuffy2008
Jan. 9th, 2013 07:08 pm (UTC)
I kind of do, but not every year. A couple years ago I decided that I wanted to really learn how to make bread, so I found a website that did a basic recipe (flour, salt, yeast, and water) and then built on that; showing what additions of milk, fat, sugar, egg wash, time, etc. would do. It was really fun and gave me a better understanding of things.

Last year, I decided on getting better at making pies, but this year (so far) I do not have anything planned.
lara_everlong
Jan. 9th, 2013 09:51 pm (UTC)
oh my goodness, bread is so time consuming though. Or at least I feel like it is... this is also something I've never tried to make, and certainly not from scratch. I think I've poured a mix into a bread machine a few times!
lizziebuffy2008
Jan. 9th, 2013 10:44 pm (UTC)
It is. You can lessen it thought by letting it rise overnight in the fridge, but it still needs to get up to room temperature before shaping and baking. My biggest issue at the moment with bread making is just not enough counter and refrigerator space.
themouseketeer
Jan. 10th, 2013 03:22 pm (UTC)
It is, and it isn't. Not too much hands on time, just elapsed time so it needs planning.

Really nice making bread roll animals with my four year old :-)
teal_cuttlefish
Jan. 19th, 2013 08:29 pm (UTC)
Check out http://www.artisanbreadinfive.com . It's a method of making bread with very little hands on time. The web page is an ad for the book, but you can get a feel for the way they make bread and see if it would suit you. You stir up enough dough for 4 small (1 lb) loaves, let it rise for a bit then keep it in the fridge and take chunks of it out, let the chunk of dough rest to warm up and relax, then bake it. No kneading, which is important for those of us with arthritis in our hands. About 5 minutes of hands on time per loaf, total. Some rising time, time in the fridge, and resting time but very little hands on time.
isha_chan
Jan. 9th, 2013 07:10 pm (UTC)
That's an interesting question.
I never thought about that, but after reading I knew what I should try this year.
"Spaetzle". It's something a bit similar to noodles.
Leo.org translates it with the explanation: a specialty from Southern Germany, made by boiling small lumps of dough made from flour and eggs.
Doesn't sound very yummy but it is. If it is done right. My grandma made them every Saturday when I was a child and they were the best spaetzle I ever ate.
I fear mine won't be that good and so I just never tried. Maybe this year I should?
tjoel2
Jan. 9th, 2013 08:49 pm (UTC)
OMG I Love Spaetzle!
the_punk_hippie
Jan. 9th, 2013 07:32 pm (UTC)
you don't need foie gras & truffles for beef wellington - I've made a delicious beef wellington using Gordon Ramsey's recipe, & he uses mushrooms & ham or prosciutto (I use the prosciutto, but I just buy it sandwich-meat style at the grocery store)
lara_everlong
Jan. 10th, 2013 12:49 am (UTC)
i was eyeing a recipe that used a pork tenderloin and then spinach, boursin, walnuts, and dried apples between the pork and the prosciutto and it sounded really interesting
tjoel2
Jan. 9th, 2013 08:48 pm (UTC)
Experimenting in the kitchen is a constant goal of mine! The other night I made a Japanese Hot Pot and had no idea what I was doing. But everyone loved it!
damsie
Jan. 10th, 2013 01:28 am (UTC)
I recently went to a friend's home and had Hot Pot. Fun and amazing.
verygwen
Jan. 9th, 2013 09:19 pm (UTC)
I do! Most every year.

This year my goal is to good one new recipe from a cookbook I own each week.
evil_mom
Jan. 9th, 2013 10:12 pm (UTC)
Oh, that's a great idea!
anita_margarita
Jan. 9th, 2013 09:19 pm (UTC)
I don't do this every year, but I often think of things I haven't done and would like to learn how. Use filo dough is one goal. Learn to bone a chicken. Roast a goose (I have made duck and OMG is it ever delicious!). Learn more about Indian and Thai cuisine to make at home.
lara_everlong
Jan. 9th, 2013 10:15 pm (UTC)
Yeah, Indian food is something I've never really tried to make, that's a very good idea, maybe I should add that to my own list as well!
evil_mom
Jan. 9th, 2013 10:10 pm (UTC)
I'd like to try my hand at making risotto and osso bucco.
lizziebuffy2008
Jan. 9th, 2013 10:46 pm (UTC)
Both are actually very easy. They do take time though, luckily the osso bucco is pretty hands off, while the risotto is hands on
encircleme
Jan. 9th, 2013 10:15 pm (UTC)
My goal for this year is to somehow smuggle fois gras into california.

stupid ban.
lara_everlong
Jan. 9th, 2013 10:39 pm (UTC)
yeah that was proposed here too (Philadelphia) but it didn't pass.

Not that I regularly shop for fois gras or anything. But I did have the most delicious dish at a local pub with deep fried fois gras over pear slices with organic honey and POPCORN, of all things. It was delightful!
full_metal_ox
Jan. 9th, 2013 10:39 pm (UTC)
The one I periodically daydream of attempting is homemade miso; it would be a fairly large-scale and long-term commitment, though--country-style barley miso can take up to three years to mature--and perhaps an imposition upon my apartment neighbors.
brunettepet
Jan. 9th, 2013 11:42 pm (UTC)
I love making kim chi, but for some reason have never made sauerkraut. That's on this year's agenda.
goth_is_not_emo
Jan. 10th, 2013 02:22 pm (UTC)
I need to learn more quick-ish meals that have plenty of veggies, won't break the bank, and don't have those nasty processed foods that give me so many migraines.

I also knead to build up more strength in my arms, so I can make bread that doesn't fall so flat.
themouseketeer
Jan. 10th, 2013 03:28 pm (UTC)
Don't know if you are interested, but I have created a four week rotating menu to try out this year, and it is working out ok so far. All very veggie heavy as we are being health conscious. Some of the dishes (the ones I can remember!) are:

tuna nicoisse salad
Sticky pineapple salmon and stir fry
Quorn wraps with salad/salsa, plus a side of stir fried veggies
Jacket potatoes with beans, salad
Meat, boiled potato and veg
Veggie soup and roll
Bean and pulse stew
Quorn mince and kidney bean chilli (with added carrot, peas, sweetcorn etc)

All are easy and quick, as I have to prepare them between the school run and picking my husband up from the train station. I also chop veggies for tomorrow, while today's are cooking, so the meal can get going faster.
kestrelcat
Jan. 11th, 2013 01:14 am (UTC)
My goal this year is to post 100 recipes on my lJ.

Silly i suppose but i want to get my recipes all in one spot and i am certain I have at least that many spread across the house network. Not to mention in my recipe box/files. LOL

Making wise. i haven't made tamales in a while and I'd like to do a batch now that we have a chest freezer. I'd also like to do more DIY butchering and expand our kitchen garden.

I am actually getting started in that last goal later this month with a through container cleanup and soil top off as well as a bit of re-potting. With the way the weather's going i should be able to get in some early greens by then. Having even a few veggies and continuous fresh herbs makes hauling the dirt by hand well worth it.

Oh if you are interested in a bread recipe I a super simple one on my LJ here http://kestrelcat.livejournal.com/19026.html

Cheers-
KC
cissa
Jan. 11th, 2013 03:45 am (UTC)
My 3 prospective cooking goals:

1. Finish working my way through "Breadmaker's Apprentice" to make ALL the artisan loves;

2. Experiment with pizza styles to figure out what my ideal pizza is... and learn how to make others;

3. (last, because it requires freezer space we don't have) Make and freeze homemade croissant and/or puff pastry doughs for future use. I have some croissant variants i'd dearly love to try, too...

Roast duck is great. I suggest starting it low and slow- if you're doing it whole- then draining the fat and finishing it in a hot oven for crispiness. I do goose that way, and it keeps the fat nice and non-burned, does not trash the oven, and leads to a really yummy roast.

Beef Wellington is fab. You can get pate with a minimal amount of foie gras and/or truffles pretty cheap- it's usually in with fancy cheeses in the markets, is mostly chicken liver, and works GREAT. Using pure foie gras would be a total waste of money and yumminess. The duxelles can be made just fine with normal supermarket mushrooms. I don't think pork would be ideal in this, though; go with the beef. the recipe is designed to work with beef tenderloin, and there are other brilliant things to do with pork tenderloin. (That being said, I'd love to come up with a wellington variation that would work with salmon...)
readingredhead
Jan. 11th, 2013 04:23 am (UTC)
I want to produce home-made marshmallows! I've never made candy before, and I frankly am not a fan of most candy, but marshmallows in cocoa...mmm! A restaurant near me makes their own for their cocoa and after trying a few I know I have to manage it myself. So much better than store bought!
cwhf
Jan. 11th, 2013 10:25 pm (UTC)
Bake more bread from scratch (ie not quickbreads).
Make the momofuku pork buns from scratch.
( 27 comments — Leave a comment )

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