recipes

8 Things I’m Challenging Myself to Cook in 2019

by Anne Maxfield on January 28, 2019

In the spirit of New Year’s resolutions, I’ve been kicking an idea around about all the dishes I swear I’m going to cook—recipes I’m going to try.

If you’re reading this and thinking I can’t believe she’s intimidated to make (fill in the blank), know we all have culinary roadblocks.

When I was thinking about this, I came across a piece on the Taste website, “Everyone Should Have a Winter Cooking Goal.” The author’s goal is to work on one dish until she masters it and has explored all its variations.

My goals are a little different–some of these I’d like to master, some I’d like to have become a regular part of my cooking repertoire and others are rainy day/all day projects. I’m thinking that maybe there should be one a month, but at the moment, I’m 4 short. Any suggestions?

8 Things I’m Challenging Myself to Cook in 2019:

  1. Crêpes: One of those projects that I thought I could throw equipment at and be okay. This just needs practice and probably patience. For you crêpe makers out there, is it easier to start with regular (flour) ones before moving on to savory (buckwheat) ones?
  2. Soupe de poisson: This is one of my favorite soups and a prelude to bouillabaisse. Making this is just a matter of deciding to do it and getting some good fish.
  3. Whole fish: I don’t know why this has always seemed so challenging to me and since they just published this in the NY Times, I’m not the only one. Could it be one of those things like roasting meats that’s super easy but looks like you can cook? Anyone got a favorite recipe to share?
  4. More fish: Where we are, it’s much easier to get great (farm raised) meat, than good fish, but I’m going to make finding a good source for fish and befriending a fishmonger a priority this year (and it will make #2 & 3 much easier).
  5. Cream of mushroom soup: (as good as the CIA and/or the late Campfire in GB) Like the soupe de poisson, this is more a matter of going shopping and facing the stove.
  6. Cauliflower rice: Yes, I can be trendy, and we need to cut carbs/sugar in my house.
  7. Grains: Freekeh, farro, oats, lentils, etc. Time to switch it up from rice and potatoes. And if I would do #8, probably faster cooking than an hour on the stove.Accidental Locavore Insta-Pot
  8. Use my Insta-Pot: for more than yogurt and use the pressure cooker part of it. Shoot, I guess that means I have to find the instruction book and read it.

And, I’m going to start using the “good” silver!

What would go on your list?

 

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What–No Turkey? My Top 6 Recipes for Thanksgiving

by Anne Maxfield on November 20, 2017

Accidental Locavore My Slow Roasted Duck for ThanksgivingThe other day, I was talking with a friend about Thanksgiving and comparing notes on what we were planning. Since there’s still time to add or subtract dishes, here are a few that have, or will, grace my table. Which ones look good to you?

  1. Slow Roasted Duck: As some of you know, this is not my favorite holiday, mostly because turkey is my least favorite poultry. Since it’s just the two of us (so far), we decided that duck was a much better choice. This one takes a while, but you only have to check it once an hour and it’s delicious! If you want to get fancy, you can make an orange sauce for it by melting some marmalade on low heat with a splash (or two) of orange vodka or Cointreau and another big splash of maple syrup.Accidental Locavore Orange Sauce for Duck
  2. Brussels Sprouts and Pearl Onions: my mother has always insisted on having creamed onions at Thanksgiving. This dish combines them in a great way and the added touch of horseradish makes it a big winner in my book! Unlike my friend Zhu Zhu, I have no problem buying frozen pearl onions. Life is too short to spend it peeling.Accidental Locavore Stalk of Brussels Sprouts
  3. Cranberry and Dried Apricot Confit: I’m a sucker for dried apricots—the slab ones from Trader Joe’s being my favorites, so if I can stop snacking on them long enough to cook with them, this is almost as good as eating them out of the package. If this is too tough, the recipe on the back of the cranberry bag works fine (add some orange or tangerine zest to make it special).Accidental Locavore Cranberry Confit
  4. Butternut Squash Soup: Not being a huge fan of winter squashes, I make an exception for this soup. It goes from pretty good to great with the addition of Gruyere-covered toasts. If you’re lazy or pressed for time, a slice of toasted baguette and some grated cheese will be just fine. If you’re super lazy pressed for time, forget the toasts and just sprinkle a little blue cheese on as a garnish. The saltiness of either cheese cuts the sweetness of the squash.
  5. The best mashed potatoes ever! This was billed as a recipe for potato salad, but take my word for it, they’re just amazing mashed potatoes. Cheese, butter and potatoes, what’s not to like? It does require use of the oven, but since it’s probably the same temp as your turkey, just sneak some ramekins in somewhere.Accidental Locavore Raclette Potatoes
  6. What, no desserts? Although my husband has asked for yet another batch of Nancy’s cookies, I think it’s time to turn traditional and was thinking either a pumpkin pie (which the paper of record says is better made with winter squash) for Frank, or an apple galette that caught my eye in Bon Appétit, but then I saw this recipe for a caramel and chocolate tart from Dorrie Greenspan’s new book and it was as good as it looked (maybe better)!Accidental Locavore Caramel Tart

Happy Thanksgiving!

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How Do You Save Recipes?

by Anne Maxfield on July 10, 2017

Accidental Locavore Recipe FilesRemember back in the day, when you wanted to save a recipe from a magazine or the NY Times, you either ripped it out or saved the magazine?

And you ended up with huge files that never saw the light of day again.

Never mind used.

One grey and blah Sunday when dinner plans had been cancelled, I ended up cruising through some huge folders of stuff I’d ripped out and saved.

The surprises?

  1. An article on our favorite pizza place in Nice, Le Safari, with a recipe for their Pizza Provençal (my favorite). Hmm, might be time to get a really hot grill going.Accidental Locavore Safari Pizza Recipe
  2. Other interesting finds from past NY Times Food sections, Frank Briuni reviewing 11 Madison Park—two stars in 2005 (and entrees from $26-38) and Le Bernadin getting another 4 stars in his 2005 return visit.
  3. Nigela Lawson doing avocado toast in 2003.
  4. Restaurants come and gone, mostly gone. Lever House, Savoy, Tabla, Veritas, San Domenico, Chanterelle, and still here: Jean Georges, Le Bernadin.
  5. Magazines that haven’t stood the test of time (or the Internet) More, Metropolitan Home, Gourmet.
  6. Wines, tasted and lusted after and one that will always be remembered—a 1992 La Tâche.
  7. Gordon Ramsey making his US television debut. Yes, someone had him first.
  8. Places to go in Croatia, Paris, Corsica, Morocco.
  9. Cheeses, eaten here or to look for in France.
  10. Recipes with almonds and walnuts, sadly not a part of my life anymore.
  11. How to make mayonnaise, yogurt, pork chops with cornichons, salad Niçoise, pasta puttanesca—things I can cook with my eyes closed.
  12. Cooking classes I’ve taken, lots of DeGustibus courtesy of my aunt (merci!)
  13. Big endeavors I need to revisit, like croissants and baguettes.
  14. What was I thinking? Projects were never going to happen, like Verjus-Marinated Black Walnuts.
  15. Post 9-11, what to pack in your “go” bag (haven’t we all learned to make copies of all important documents and store them in the cloud among other places?).

And me? I got a nostalgic reminder of what was important and a much skinnier file, ready to get cooking!

How do you save recipes?

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Bounty from the Box, the CSA Farm Cookbook

by Anne Maxfield on June 12, 2017

Accidental Locavore Bounty From the Box CookbookAnother cookbook. Even with careful (and constant) pruning, they threaten to overtake my office.

Because of that and the availability of almost everything online, I’m getting very picky about whether a cookbook get a seat at the table, shelves, floor, or donation pile.

When Mi Ae Lipe, the author of Bounty from the Box, the CSA Farm Cookbook, contacted me about the book, honestly, I was pretty lukewarm about it. The fact that it was months before I was going to see anything from my CSA may have played a part in it too.

Then the book arrived. It’s huge.

Think Manhattan phone book huge.

OMG what am I going to do with this thing?

But it’s amazing!

Accidental Locavore Zucchini With Flowers from CookbookForget about figuring out what to do with the fifth week of zucchini from your CSA, this book is indispensable for anyone who buys produce.

Besides what you’d expect–cooking ideas and recipes, all the fruit, vegetables and herbs she writes about have guides to selection, storage, seasonality, nutrition and even whether they can be frozen.

There are side-bars with book and cookbook recommendations, quotes and even the pros and cons of joining a CSA.

One of my criteria for judging a cookbook, and the reason I prefer a real book to my e-reader, is the index. I don’t think I’ve ever raved about an index, but Mi Ae has one that’s just recipes by ingredients. So, if you have a mess of arugula and want to do something with it, there are a bunch of recipes that use arugula giving you lots to choose from.

Accidental Locavore First CSA Pickup for CookbookThe only downside to this index? You’ll see at least another four things you’d like to try.

The upside is that if you have a choice at your CSA (like we do) or farmers’ market, you’ll get brave and pick up a bunch of something you’re not familiar with because you’ve got help at home.

Who knows, your new favorite vegetable may be lurking there!

 

 

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