Winter Cooking Goal

Forget about New Year’s resolutions. Everyone needs a few ambitious (or not-so-ambitious) personal cooking goals to get them through the coldest, darkest months of the year.

Everyone Should Have a Winter Cooking Goal
by: Anna Hezel, Illustration: Vance Lump

This is fine advice.  One of the advantages of living in Toronto is access to George Brown College with its excellent culinary and baking school.  It’s one of the reasons I spend the season here vs there on Vancouver Island which has a milder winter.

In November I took a six week session on Charcueterie.

Since it was the holiday season, I practised the recipes at home, building up a supply for gifts and socials. The final tally included: one slab of Maple Smoked Bacon, two brined Chickens, three Ballotines, three Duck Confits, one Cassoulet, four Duck Terrines, five Pâtés de Campagne and nine ramekins of Chicken Liver Pâté.

Suffice to say I was all meat-ed out in December.  If I never see another chicken liver … well at least, I don’t want to see it for another ten months.

In January I was looking forward to a carb-intensive Italian class. Unfortunately it was cancelled. I signed up for Indian Cooking instead.

This is new cooking territory for me.

Certainly, I’ve eaten Indian food before.  When we lived in Beijing and needed a break from Chinese food, my son’s favorite choice was Indian.  We’d enjoy  luscious curries, hot naan bread, palate cooling raitas and refresheningly sweet mango lassis. The flavors were delicious, exotic, strange and mysterious.

This class is an opportunity to learn and demystify the cuisine.  It’s only six sessions long but we will cover dishes from India’s north, south, east and west. Starting with Lamb Curry, Poori (a type of fried bread) and Samosas.

It’s going to be spicy winter session. That’s my goal.

What’s your winter cooking goal?

Toronto, Canada. January 2020



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