Documenting what I cooked and baked last year

I had always wanted to actually cook through a cookbook and spurred by cookbook club, I did it not once, but twice this year.

Spurred on by the fact that I actually had to eat meals at home (we don’t believe that dining out whether indoor or outdoor is a good thing), I felt compelled to cook. Not to mention, it was always very stress-relieving. I look back and wonder…what meal could I create when I do invite people over? If I had a restaurant, what would it be? What would I bring to potlucks now, when it’s safe?

Here’s the ones that I remember:

  • Korean oxtail soup or Kkori Gomtang (done many many times whenever we found oxtail at a good price)
  • Yellow two-layer birthday cake with white cream cheese frosting
  • Cheddar biscuits
  • Chocolate chip cookies (made dough as gifts and for ourselves, realizing that it’s quite easy with a stand mixer!
  • Fried rice (multiple times)
  • Grilled onigri (as shown)
  • Charred shishito peppers (as shown, best discovery this year!)
  • (Attempted) tamago (as shown)
  • Plum torte
  • Miso-marinated black cod
  • Milk bread
  • Mochi—plain, jam filled, toasted
  • Ozoni soup
  • Sourdough bread (many times for ourselves and as gifts)
  • Chocolate bread like at Cheesecake Factory
  • Raisin bread
  • Dutch baby—mostly sweet versions with apples and a savory version with greens and meat
  • Chili, both meat and meatless versions
  • Pasta of various forms with homemade spicy and non-spicy sauce
  • Potato hash with shishito peppers
  • Green bean chili bacon soup
  • Pear and apple galette
  • Bread pudding
  • Foccacia
  • Banana bread
  • Skillet cornbread
  • Dumplings. The one that I made it with anise, it wasn’t great. Better to stick with the tradditional pork and green onion
  • Khao Man Gai or Hainese Chicken, variations on cooking technique
  • Korean braised oxtail or Kkorijjim
  • Ramen with housemade shoyu eggs in shoyu broth
  • Korean fried chicken with fried basil
  • Tempura. Butternut squash. Mushrooms.
  • Japanese chicken and rice claypot
  • Japanese porridge with buttnut squash
  • Butternut squash soup
  • Housemade chai
  • Many smoothies. Mostly banana, berries, orange, yogurt, and whatever milk product we have on hand
  • Sour cream and chive dumplings soup
  • Barley and orange salad with pistachios
  • Yakisoba with chicken
  • Bruschetta
  • Sourdough crumpets
  • Sourdough crackers
  • Zucchini bread
  • Mashed potatoes
  • Potato salad
  • Chicken tikka masala
  • Roast chicken
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