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Dec 31, 2013 05:22 PM

What are your culinary resolutions?

Mine is to make homemade Duck Confit and turn that into homemade Duck Rillettes. Also to make a Christmas Goose.

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    1. More kneading & baking at home, since I never grew up doing that at home.

      Make more vegetable dishes.

      Make Chinese dumplings at home. Fun and therapeutic.

      3 Replies
        1. re: LotusRapper

          Dumplings is a fantastic idea. I like things that have a rhythm to them -- like making snickerdoodles, and rolling them in cinnamon sugar. There's something soothing about that.

          1. re: SLOLindsay

            Can't believe the last time I did it, LR Jr. was half his current age !

        2. To work through all the techniques in Essential Pepin'

          1. To perfect my tamales, can more, spend less, and think ahead. I can not stand how much produce i throw away

            4 Replies
            1. re: Goatjunky

              This time of year, just make a Stone Soup type meal out of whatever produce you have left over. Minestrone or the like.

              1. re: Goatjunky

                I am reading Tara Duggan's Root to Stalk Cooking and love all the great ideas for using every part of the veg: Watermelon rind, carrot tops, chard stems, etc.

                1. re: Goatjunky

                  Me too. I'm shocked at how much produce I throw away at the end of the week. Key is to wash, cut/prep them ahead of time so they are ready for use anytime, either as snacks or as ingredients for cooking.

                  1. re: Goatjunky

                    I just started a large freezer bag for my onion, carrot, celery trimmings. I plan to make veg stock whenever i can.

                  2. I'm going to attempt a Beef Wellington today, and then will rest on my laurels (hopefully) for awhile.

                    Although this summer I am hoping to get my jams to set up a bit thicker than this season, I have to start getting a little more scientific with them I guess.

                    6 Replies
                      1. re: jeanmarieok

                        It was decent, but the phyllo which I had on hand was no substitute for puff pastry. The duxelle/pate I made was delicious (would make a great dip!) but I only put it on the top, next time I will do top and bottom. I combined three recipes and they all gave tips how to roll the meat in saran wrap to accomplish this, but I was too lazy to bother.

                        As they will tell you, it's very easy but took 3 hours because there was a lot of, make this then let it cool for 20 minutes. I'm glad I cooked it for just us, because I would make it again for company but now I have a few tweaks I can implement!

                        1. re: coll

                          Great idea. I was wondering how the phyllo held up compared to puff pastry. Would the juices coming out of the beef moisten and mush up the phyllo ? Puff pastry should have enough butter fat and strength to hold up to moisture. Just wondering.

                          Looks great regardless :-)

                          1. re: LotusRapper

                            Thanks! The pastry crispiness was perfect, just not puffy. Sort of flat, as you can see. One recipe said to pre-cook a square of dough just big enough for the meat to sit on while preheating the oven, just by itself, which turned out to be a brilliant idea. Then sit the meat on it, and wrap the rest of the dough all around and seal it up tight.

                            Also you first brush the meat/duxelle roast with egg, then after wrapping it up brush the outside of the the dough with egg too. There wasn't a drop of mush to be found, I was very surprised myself. Today after sitting overnight there is a slight bit of sogginess on the very bottom, however. I can only imagine with some good puff pastry (this is my first time)!

                          2. re: coll

                            It certainly looks delicious Coll. Beef Wellington is the number one dish I want to prepare this year.

                            1. re: MamasCooking

                              I only did it because I had all the ingredients on hand in the freezer, but don't hesitate to try. It takes a little time (approx. 3 hours, at least for the first time) but is very easy. Much easier than anyone will guess!