Tuesday, December 28, 2010

Winter and Spring 2010 in Review

This is the time of year where we find ourselves looking back at the last 12 months to see what we've experienced & learned before we head to a fresh new year. We thought we'd take a walk through some of our favorite food remembrances of 2010. Click the links to read full posts & get recipes.

We invited Cooking MN over to try our hands at making tamales. We also learned to make Pamonhas de Norte, a sweet Brazilian tamale.
17 - Tamale Making Pamonhas de Norte
We cooked a lot of good food that month but a favorite had to be this Miso Glazed Salmon.
#26 - Miso Glazed Salmon

We fulfilled one of our cooking resolutions & made Duck Confit. We used the method from Ad Hoc at Home & then turned it into a Pizza & a Warm Lentil Salad.
#33 - Ad Hoc Duck Confit Duck Confit Pizza Warm Lentil Salad
We celebrated the Olympics with an opening ceremonies party where guest brought food from around the world. We made Piragi from Latvia & Potato-Stuff Parathas from India.
Piragi Potato-Stuffed Parathas

We discovered that chai makes a pretty amazing brine for chicken & a lot of you agreed.
#64 - Chai-Brined Chicken
We also entered the Eating YOur Words contest with our homemade Polish Sausage.
#88 - Oink - Cooked

We grilled a chicken under a brick & there was a little controversy about whether or not we were ruining it that way. Our results were fantastic & we heard of few of you had the same juicy results.
Brick Chicken
Later in the month we made little piggies of ourselves at a Pork Belly Class at Corner Table with Scott Pampuch. We even discovered we liked salad with pig's tongue.
#111 - Pig head

We ate our way through New Orleans for our birthdays in May visiting John Besh & Emeril restaurants.
#122 - Banana Pudding Layer Cake #123 - Matt tackles a muffaletta
I made my first ever cheese soufflé & figured out how to make it just for one.
#133 - My First Cheese Soufflé

We started the canning season with our first try at mustard. We made two versions, Garlic Scape and Champagne Thyme.
#160 - Garlic Scape Mustard
The end of June saw us at our first Tour de Farm. What a wonderful day enjoying fresh farm meats & produce, cooked without electricity, in a beautiful setting.
Ready for dinner #178 - Our dining room awaits

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski


Elle said...

What a gorgeous year on food, guys! I'm working on my faves for the year, too. I feel hungry...

Stacey Snacks said...

I have yet to try that miso glazed salmon!
Have a wonderful New Year!

Lori said...

A mighty tasty year at Good Appetite.

Megan said...

What delicious adventures!

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