Here's the list of things that kept me interested in 2010
1) How to pick the best fruit and vegetables.
Every chef will tell you to cook with seasonal fruit and vegetable. But how do you know what's seasonal in your state? Epicurious came up with a map that tells you monthly which produce is peak season. Some fruit have a very short season, so that's a great way not to miss it!http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap 2) Farmer market's etiquette.
As you all know, I love farmer's markets. I am a huge supporter of our town's fairly new local market. Without a bunch of people who are devoted to the idea of locally grown food, we would not have the Lincoln Center market or Union Squate green market. We would not know all the great growers that are in our area, and not be able to eat great cheese and bread that is made by artisanal makers who are too small to sell to our supermarkets. Here are some helpful rules to make the most out of your local market:http://www.thekitchn.com/thekitchn/going-to-the-farmers-market-helpful-hints-and-etiquette-tips-121646
3) Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen By David Sax.
David Sax, a journalist and deli lover, tells the history of this Jewish institute and goes on a journey to find the best deli. He also deals with the question if the deli is still relevant with changing times and new health diets. This book opened a great window to this Jewish American food that I saw movies and read about but wasn't my go to food as an Israeli.
4) Michel Cluizel Maralumi 1ier cru dark chocolate.
Oh man, this is the best chocolate I had in a long time! It's a single plantation chocolate, which means that it have a strong significant flavor. The plantation in Papua New Ginny has currants and green banana growing in the area, and they are all reflected in this superb chocolate made by this French chocolatier.
5) My Kitchen Aid mixer.
Seriously, I wasn't interested at all in baking for years. But this year I feel excited by the option of baking, failing miserably, and learning from my mistakes. It's a great feeling not to know anything in my usually most secure room in the house- the kitchen.
6) Molecular Gastronomy.
I can't do it in my home kitchen, but I am so excited about eating familiar flavors that are served to me in new and unfamiliar textures. And the possibilities... Anyone who saw what Homaro Cantu and Ben Roche (Future Food on Planet Green channel) can do with recycled food, and how they make things that are good for you look like the fast food we all so love, understands that these techniques have the potential to go above and beyond the 5 star restaurants. I can't wait for the day when I will be able to use these methods and material in my own kitchen! http://www.chef2chef.net/articles/in-the-fire/molecular-gastronomy.html
7) The Cooking Channel.
I was so happy to see new faces talking food on national TV. But also, cooking channel is trying to give also alternatives to cooking lessons. They talk drinks, new restaurants, artisanal food crafters, and even have a food comedian- Nadia G from Bitchin' Kitchen who has a different take on the usual crowd that watches cooking shows. What can I say, they gave me many hours of escape, learning, and inspiration. Not bad, right?
8) Flavored water.
I am in love with this concept. Turn your water with a simple addition into an original, refreshing, calorie free drink. In the summer it was very easy: Any addition of mint, lemon, cucumber or berry created water magic. But now when winter has come, how about adding an extract such as anise, rum and banana or vanila extract with lavender flowers. I'm really into making all sort of concossions and trying which of them is to my liking.
