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Cooking In The Moment: A Year Of Seasonal Recipes (2011)

by Andrea Reusing(Favorite Author)

4 of 5 Votes: 3

ISBN

0307463893 (ISBN13: 9780307463890)

languge

English

genre

Food & Cookbooks

publisher

Clarkson Potter

review 1: I first read about Andrea Reusing in a 2011 Wall Street Journal article. It intrigued me that she owned a restaurant in Chapel Hill (Lantern on Franklin Street!) and I made the recipe that accompanied the article: Asparagus and Ramp Skillet Soufflé (subbing green onions for those elusive ramps). Perfect flavor combination.None of the recipes in this book hook me the way the soufflé did, though I’m flagging a few to try when I’m feeling particularly chef-ish. I do love the way Reusing writes about and views food. Thinking locally and seasonally about cooking makes so much sense. Her list of sources is particularly useful to North Carolinians. Planning a trip to the Sunburst Trout near Canton!
review 2: Andrea Ruesing owns the Lantern Restauraunt in ... moreChapel Hill, NC. In 'Cooking for the Moment' she provides us with seasonal recipes that take advantage of what local ingredients are produced at that time by local farmers. If you live in North Carolina as I do, the book is a wonderful tool for finding ways to use local produce and help local farmers.There are many stories that go with the seasons that add to the enjoyment of the book. In the Spring, There are trips to the market for Broccolli and Califlower and to Black Mountain for Ramps. In the Summer there is a birthday crab boil and a trip to eco farm for corn. In Autumn there is Apple picking and Fall Greens. Winter brings Nut gathering and Watercress from a stream.The recipes are quite yummy. My Favorites:Colcannon with scallions and greens and homemade Creme Fraiche. Really good mashed potatoe recipe. The scallions and greens add color and flavor. I'd never tried homade sour cream before its very very good but doesn't keep very long. Ditto the recipe for homemade Mayo.Choucrote Garnie 1-2-3. Sausage and slab bacon slices baked with onions, grated potatoes, and saurkraut. A very heavy meal served best with German Mustard and Bier. Not for those on a diet.Miguel Torres Carnitas take a lot of time to cook but is worth it. The pork is very very tender and flavorful. It goes well in a tortilla or a sandwich.I enjoyed Andrea's recipes and a glimpse into her hectic life. less

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