Skip to content

The Cookstr Weekly: New Year, New Menu

January 8, 2014
Oh, sure, there are plenty of New Year’s resolutions that you could choose for 2014: exercise regularly, read more, worry less, lose five pounds. My New Year’s resolution is to cook things that scare me. I want to get over my fear of wasting good ingredients, and move beyond my squeamishness about working with proteins raw that I would happily order at a restaurant. It’ll require more patience and planning, but all good resolutions should.
I’m starting with the recipe below. Maybe by next December I’ll be ready to shuck my own oysters.
Warmest regards,
Kara Rota
Editorial Director
Cookstr

  by Rick Bayless

 
There’s no better place to start challenging myself than with this shrimp and octopus cocktail. Not unlike a cooked, cold-weather ceviche, the seafood in this dish is tender and tangy with a spicy-sweet sauce. Cooking octopus at home might not be an everyday adventure, but buying pre-cleaned and prepped seafood makes it very feasible. You could serve this with your favorite fancy crackers, or standard-issue soda crackers – really, you’ve done enough already!

More New Year’s Eve Recipes from Cookstr

American Cocktail by Tony Abou-Ganim
———-
Tortilla Toasts with Salsa-Marinated Mexican Caviar by Jane Butel
———-
———-
———-
Herbed Shrimp with Snow Peas by Meredith Deeds and Carla Snyder
———
 Oysters Baked on Creamed Spinach with Parmesan-Panko Crust by Jonathan King, Kathy Gunst and Jim Stott
———
Tiramisu by Frank Castronovo and Frank Falcinelli

Layered Chocolate Mousse Cake

  by Abby Dodge

“This exciting cake is surprisingly uncomplicated to put together. The easy-to-make components lend themselves to working ahead, even up to a month in advance. But don’t let ease and convenience fool you. This dessert gets raves. While the cake can be served unadorned, I’ve included three different garnishing suggestions from simple to elaborate. Pressing chopped walnuts against the frosted sides is the easiest way to dress up the cake and add crunch. Melting some of the remaining mousse for a shiny glaze is also easy and produces a dramatic appearance. Making chocolate (white or dark) shavings takes a bit more time, but is still easy. Pressed against the sides, the shavings add a touch of sophistication to the cake’s appearance. And when you have time for a real project, you can both glaze the top of the cake and cover the sides with the walnuts or chocolate shavings.”  – Abby Dodge
Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make Cookstr.com even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

Connect with us on Facebook, Twitter and by e-mailing us at editorial@cookstr.com. Tell us what you’re cooking and what you thought, and we might feature your recommendation in The Cookstr Weekly or on the Cookstr homepage!

 

3 Comments leave one →
  1. February 15, 2014 11:47 pm

    Heey there! I just wanted to ask if you ever
    have any problems with hackers? My last blog (wordpress)
    was hacked and I ended up losing a feew months of hard
    work due to no backup. Do you have any ethods to prevent hackers?

  2. February 21, 2014 12:47 am

    I always used to study paragraph in news papers but now as I am a user
    of net therefore from now I am using net for articles, thanks
    to web.

  3. July 10, 2014 12:14 pm

    Nonetheless, some fruits can be environment-friendly,
    orange or red. collier  collies  collins  colloid  collops  collude  colobus  cologne.

    Get a realistic cost estimate on how much it takes to get a business like
    yours need to get started.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: