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What are your culinary resolutions?

PotatoHouse Dec 31, 2013 05:22 PM

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. w
    wattacetti RE: PotatoHouse Dec 31, 2013 05:35 PM

    Hand-pull noodles.

    1. LotusRapper RE: PotatoHouse Dec 31, 2013 11:57 PM

      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
        tcamp RE: LotusRapper Jan 1, 2014 07:29 AM

        Dumplings, good one!

        1. re: LotusRapper
          SLOLindsay RE: LotusRapper Jan 1, 2014 02:23 PM

          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
            LotusRapper RE: SLOLindsay Jan 1, 2014 08:50 PM

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

        2. k
          Kalivs RE: PotatoHouse Jan 1, 2014 01:23 AM

          To work through all the techniques in Essential Pepin'

          1. g
            Goatjunky RE: PotatoHouse Jan 1, 2014 06:58 AM

            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
              coll RE: Goatjunky Jan 1, 2014 07:04 AM

              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
                tcamp RE: Goatjunky Jan 1, 2014 07:28 AM

                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
                  LotusRapper RE: Goatjunky Jan 1, 2014 11:54 AM

                  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
                    Goatjunky RE: Goatjunky Jan 8, 2014 05:28 PM

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

                  2. coll RE: PotatoHouse Jan 1, 2014 07:03 AM

                    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: coll
                      jeanmarieok RE: coll Jan 2, 2014 06:11 AM

                      Please post how it came out!!

                      1. re: jeanmarieok
                        coll RE: jeanmarieok Jan 2, 2014 06:22 AM

                        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
                          LotusRapper RE: coll Jan 2, 2014 08:19 AM

                          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
                            coll RE: LotusRapper Jan 2, 2014 09:55 AM

                            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
                            MamasCooking RE: coll Jan 2, 2014 04:03 PM

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

                            1. re: MamasCooking
                              coll RE: MamasCooking Jan 3, 2014 04:10 AM

                              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!

                      2. tcamp RE: PotatoHouse Jan 1, 2014 07:23 AM

                        Cook/eat more fish
                        Make veggie stocks with scrapes (less waste)
                        Make more pickled/fermented foods

                        1. s
                          swoll50 RE: PotatoHouse Jan 1, 2014 07:42 AM

                          Grind and stuff a sausage that's edible

                          1 Reply
                          1. re: swoll50
                            Puffin3 RE: swoll50 Jan 1, 2014 08:40 AM

                            I have resolved to make less food daily for the two of us.
                            It looks like a very small amount at the time but the food is always eaten at the time of serving.

                          2. SLOLindsay RE: PotatoHouse Jan 1, 2014 02:23 PM

                            Learn to make more healthy cold weather food.

                            Figure out pizza dough.

                            1 Reply
                            1. re: SLOLindsay
                              jeanmarieok RE: SLOLindsay Jan 2, 2014 06:12 AM

                              I love the Fine Cooking Pizza Dough recipe - I make and freeze so I always have some on hand.


                            2. 4
                              4X4 RE: PotatoHouse Jan 2, 2014 06:08 AM

                              Start blanching and freezing vegetables. I'll start with some asparagus I bought for New Year's Eve dinner. I only used about a third of the package and I want to freeze the rest.

                              Make pho. I've seen some good online recipes for it, and I'm ready to try making it.

                              I just joined Costco, so I intend to do more food shopping there. And when I get my Costco American Express card, I'll make that my main credit card.

                              1. v
                                venushakti RE: PotatoHouse Jan 2, 2014 06:17 AM

                                Make an edible veg stock, more pickles, and cook a proper, protein rich breakfast daily. Also, get my red beans and rice in order-I struggle with soupy, not creamy beans.

                                1. Crockett67 RE: PotatoHouse Jan 2, 2014 06:58 AM

                                  Make extruded pasta, cook more and different fish, duck, quail, venison, and bison meals.

                                  2 Replies
                                  1. re: Crockett67
                                    LotusRapper RE: Crockett67 Jan 2, 2014 08:21 AM

                                    Me too, other than making pasta at culinary classes I've never done it at home. I'm bit of a neat freak so I'd rather not mess up the kitchen, LOL.

                                    1. re: LotusRapper
                                      coll RE: LotusRapper Jan 2, 2014 09:59 AM

                                      It's a lot neater to roll it out by hand, hardly a mess at all.

                                  2. s
                                    sueatmo RE: PotatoHouse Jan 2, 2014 03:58 PM

                                    I counted about 42 cookbooks of various sorts in my book closet, including the paper ones that I picked up years ago on vacations. I need to try a new recipe from most of these next year. This is hard as I limit carbs. Some cookbooks have very carb heavy recipes.

                                    At least I don't buy cookbooks often any more. And I've give many away.

                                    1. Bryan Pepperseed RE: PotatoHouse Jan 3, 2014 04:11 AM

                                      Try to organize my recipe collection.

                                      1. w
                                        Westy RE: PotatoHouse Jan 3, 2014 06:48 AM

                                        1. Vegetarian dinners 1x a week
                                        2. fish dinners 2x a week
                                        3. Make pasta (we have a maker that sees no use)
                                        4. Eat at the table - not in fron tof the TV
                                        5. Use the wonderful farmers market in Carrboro

                                        1 Reply
                                        1. re: Westy
                                          LotusRapper RE: Westy Jan 3, 2014 09:02 AM

                                          Ha, I should add your #1, 2 and 4 to my list ! (my #4 would be not have TV on even tho' we're sitting at the table).

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