New Year's Day 2012 -- Any twists? Any "Resolutions" regarding Food?
Are you doing anything that is a twist on the beans and greens that are reputed to bring good luck and prosperity in the coming year?
I want to make some regular collards with smoked pork, and some black eyed peas or other field peas (Whiteacres, perhaps?) -- but I definitely love that "Texas Caviar" salad made with black eyed peas. I still will have some good cornbread, too -- or maybe lacy johnny cakes instead (a little greasy but so nice and crispy for eating with the beans).
And….by the way…how did it work out for 2011? Eh, maybe this stuff is overrated! LOL.
Do you make any dishes on New Year's Day (or New Year's Eve) out of pure nostalgia? I remember that my mom would always ask me on New Year's Day whether I had eaten my collards and black eyed peas for the new year. Now I wish I could tell her that I wouldn't miss it.
Do you do something different than this "beans and greens" food tradition for New Year's Day to bring in a great new year (other than aspirin, I mean). What is the food tradition where you come from -- or that of your family ancestors for New Year's Day (or the night before)?
Are you making any "resolution" regarding food for 2012? Mine is to make smaller amounts, so I have fewer leftovers, and to police my fridge better, so things don't go to waste.
Lord willing, I will make Mom's Lane Cake this year in her memory -- something I've never made before. I think I'd like to consolidate and share many of her recipes from those she was given on index cards, or had clipped from a newspaper or the back of a package, and make a little family cookbook. (I'm not actually sure if any of the family would care, though, which is another issue entirely. So this plan may get shelved. Maybe I am too sentimental -- or just like some good old-time country cooking too much to let it go).
Happy New Year to all Chowhounds near and far! May your memories be sweet, you eat well. and share.
look at this warm turnip green dip from southern living. http://www.myrecipes.com/recipe/warm-...
and speaking of turnip greens,
i have combined a bag of frozen turnip grens with a box of frozen chopped spinach, and found the combination very satisfying (cooked with a little rendered bacon, of course). with minor modification and some spices, i could have an easy indian saag.
Our Hoppin' John and Choucroute with pig meat had some twists this year, what with Better Half going veggie and all. The blackeyes were made with no meat, but after sautéeing the onion in lots of oil I stirred the soaked peas in until the oil and onion had gotten well distributed, which gave them a lovely rich flavor after they were cooked. As for the kraut, after braising it with oil, onion, apple and white wine, I made one potful with grilled Saucisse de Toulouse and another with Tofurkey's Kielbasa. The couple we shared it with tried and liked both, as did I, and Mrs. O was both pleased and grateful.
Well---New Year's Eve and NYD are very quiet for us. We don't like to go out. For NYE we will start with foie gras and a nice Sauterne followed by a simple dinner of which I haven't decided on yet. NYDay I'll be simmering Pot au Feu (my first attempt) all day.
Resolutions for 2012 regarding food--I'm going TRY to be frugal this year and not waste food--by that I mean I will try to get some recipes for rests rather than letting the left overs from previous dinners sit in the fridge. I'm also going to be very conscience of what is in season. My last resolution is my hardest to keep -- I'm going to try so very hard to keep re-usable grocery bags in my car so I don't have to use the plastic ones from the store. For some reason, I always start off with that notion--never stick to it, and have a ton--literally--a TON of reusable bags in the closets at home. How pathetic is that????
this hoppin' john recipe looked really good, from a James Beard-award chef in my beloved garden & gun magazine.
>>""The beans represent coins, and the pork conveys optimism, because pigs forage forward and don’t look back. “During the years my family moved around the South, I had many versions of hoppin’ John,” says Stephen Stryjewski, an Army brat and now co-owner and chef of Cochon in New Orleans. “But it was living in the Carolina lowlands, where black-eyed peas and rice were historically grown in abundance, that I learned to understand and love the complexities of the dish.”
Stryjewski, winner of the 2011 James Beard Award for Best Chef: South, is known for his inventive takes on regional dishes. Though his restaurant version of hoppin’ John is more elaborate, at home he sticks to a traditional one-pot recipe, but with a South Louisiana twist or two. Drawing from his surroundings, the chef uses sustainably farmed Cajun Grain rice, a brown jasmine variety flecked with bits of wild red rice, along with the local pork specialty, Tasso ham, letting its spicy, smoky flavor seep into the pot.""<<<
My food resolution is to eat more damned vegetables. And the important part of this project is learning to prepare them so they're not a chore to eat. I'm watching a lot of Hugh Fearnley Whittingstall's 'River Cottage Veg' on Youtube and was inspired to do this (eat more veg) bu watching a TV show that featured a vegetables-only dish by Joel Robuchon and went into a lot of detail about how veggies are often seen as an accompaniment or side-dish to the main event. Which is, of course, totally how I see veg, without even thinking. The dish looked SO GOOD.
So yeah, learn how to prepare vegetables, try new ones, and eat them.
Happy New Year to all!
I don't really like black eyes peas..,so my family always made our "hopping john" with blackbeans, sausage, garlic, onion, cilantro and a dos equis beer. Little white rice and sourcream for the bowl and all is well for your new year's hangover.
A very happy new year to you as well. May the new year bring peace and prosperity to all chowhounds.
I don't enjoy black eyed peas, or collards, or corn bread ~~ so that is not planned. My mother always made ribs and sauerkraut ~~ but I have not carried on that tradition; I married into an Italian family. New Year's was usually steak (bistecca) ~~ and I'm thinking steak.
As far as resolutions refood or cooking for 2012
1. NOT gain back the 50 lbs. I lost in 2011; which will entail a regimen. Probably cardboard and corrugated as a treat on weekends. sigh.
2. More Greek Yogurt.
3. I love your idea of a family cookbook; something I have always thought of doing. Thanks!
My food resolution for 2012 is to focus on bread baking beyond straight doughs and beyond my experience with only shaping. My goal by then end of 2012 is to understand how different bread is suppose to "feel" during different phases and learn how to trouble shoot when things go a bit off schedule. I know a year is not enough to be called a real bread baker, but it's a goal! I'm excited.
My family never really celebrated celebrated the calendar New Year, so I usually celebrate with friends with food that matches beer :/ It's typically chips and dips and other greasy finger foods.