It’s time to get serious about some things that I’ve been meaning to do in the kitchen but haven’t gotten around to.
1. Cook more fish – As a child I was not served fish except on Fridays and it was usually that god-awful tuna casserole that I could barely get down. Us kids begged for fish sticks but Mom felt they were too expensive and not very good for us. Well, she was right about that. Any other fish we ate was local, freshwater fish that was full of bones and devoid of any seasonings or sauces to make it interesting. It’s not surprising that I grew up not liking fish but I’ve slowly become a convert. Ironically some of my favorite fish dishes are served raw: sushi, sashimi, and cevice. Living in the Pacific Northwest, sixty miles from the ocean, I have no excuse for not frequently serving this nutritious and easy to prepare food. I need to find a good and reliable fish market and I need to find the best sushi restaurants in town.
2. Eat more mushrooms – I received a grow your own mushrooms kit for Christmas. I resolve to start growing them ASAP. Morels and Chanterelles grow wild in the woods surrounding Portland – I mustn’t squander this opportunity to enjoy the outdoors and take advantage of this free delicacy.
3. Keep on reducing the amount of white, wheat flour in my diet. I’ve made good progress in replacing white flour with whole wheat/whole grain products. My A1C test results indicate I could do better. Most commercially prepared whole wheat bread is too sweet, too heavy (as in leaden), or full of seeds, berries, and fibrous stuff that’s OK toasted with butter and jam but not so good for sandwiches, or Alton Brown’s amazing Sherried Sardine Toast. New Seasons bakes some tasty whole grain loaves (wheat levain is my favorite), and I hope to try some more homemade recipes such as Fine Cooking’s Marble Rye.
4. Entertain more often. I love planning and preparing festive meals – that’s why these web pages exist. It’s the housecleaning that puts me off. Perhaps some professional cleaning assistance could help. My secret ambition is to have an invitation to one of my dinner parties become the “in” thing that famous chefs clamour for. Well, it could happen.
What are your cooking resolutions? Care to share them here?