2022 in Review
Did you miss out on these culinary gems? 👀
I trust you all had a wonderful Christmas holiday with friends and family.
Judging from tags and DM’s i got… it was a holly-jolly one! 🙌
One of the special treats at the Octopod family feast ⬇️
I was surprised how many people reached out wanting the recipe and process for this 😂
As such, I’ve added this to the 2023 lineup. We are going to make a legit plum pudding 🇬🇧 and then age it for ~10 months, to enjoy on Christmas together.
This should be a lot of fun!
*Note: this Substack is too big to view on your email. Please open the Substack using the headline link or using the Substack app to view the entire post.
What a whirlwind this year was… seems like it went by in a flash ⚡️
It’s often easy to forget all of the recipes, tips and tricks that we went over in 2022. Or, if you’re new here, this will be the perfect recap to see what you’ve missed so far and give you some ideas to dive right into for the New Year.
One thing is for certain, if you cooked along with me this year there’s no way you aren’t a better cook now 🙌
After the recap I’ve got an important question that I need your feedback on.
To cap off 2022 keep an eye on your inbox where I’m going to drop probably my favorite New Years breakfast recipe. Perfect for a lazy day sleep-in. ☀️ 🥞 🧇 🍒
Around the World 🌍
One thing I’ve been intentional about since starting this evolving cookbook is to devote plenty of time to global flavors.
In my mind it’s impossible to be interested in cooking and not get sucked down all the cultural and flavor rabbit holes that span the globe. My ability to travel frequently throughout my life has no doubt influenced my love for global cuisines a lot.
Suffice it to say there is a world of flavors out there that we will keep discovering to bring you new foods and ingredients for a lifetime.
We literally traveled around the globe this year. Here were some key stops we made along the way ✈️
India 🇮🇳 :
My love for curry is unsurpassed and we’ve only just scratched the surface on what I consider to be the most underrated cuisine on earth. The true alchemy is in blooming the spices, order of operations and heat management. (Most likely you aren’t cooking hot enough!)
China 🇨🇳 :
We took a classic takeaway creation and elevated it to epic levels. This iteration of Orange Chicken will make you drive right by Panda Express 🐼 and head straight for home to make this in your own kitchen 🙌
Followed by the most perfect Cantonese Crispy Skin Pork Belly w/homemade chinese mustard.
There’s a lot more to come from the culinary gem.
Mexico 🇲🇽 :
Carnitas was the main event but we spent a whole series on different chilis, salsas, mole verde, “Extreme Fajitas” and to make the best fish ceviche on earth 🙌
USA 🇺🇸
Not enough is talked about the amazing melting pot of cultures and cuisines that has spawned in the good ol’ 🇺🇸 . This BBQ Chicken with white sauce is a secret weapon for summers… and converts even the most avid brisket lovers.
South Korea 🇰🇷
This Substack was a complete how-to guide on making perfect Korean BBQ at home. I’d put this up against most restaurants you go out to as well.
Thailand 🇹🇭
Grilled Pork skewers with a mouth-watering dipping sauce is a famous Thai street food. You can adapt this recipe easily for chicken thighs. We followed up later with the perfect dessert: Mango and Coconut Sticky Rice
France 🇫🇷
Lamb stew in Provence, France has been getting cooked up for centuries.
These stews don’t have to be complicated and in this version I showed you the easiest way to make this stew quickly, while still tasting like it spent hours in an overnight oven. 🙌
Belgium 🇧🇪
The famous Belgian Beef Stew is successful if you get the right beer and execute the braise perfectly… I unlocked all these secrets and tips in this step by step guide, incl a Belgian Beer Guide
There were more global stops we took but I can’t include them all in a “Review” 😂
Seasonality 🍂 ❄️ 🍃 ☀️
If you aren’t a firm believer in seasonal cooking, think of it this way:
4 times a year, with each season change, you get a new set of flavors and ingredients to cook with.
Mother Nature does a lot of the work for you by telling you what and when to eat it.
An absolute stunner of a seasonal dish were the “Million-Dollar Cabbage Rolls”. A tip for easily deal with the cabbage, the perfect ratios for the filling, and a finishing sauce that put this comfort food into “poverty luxe” category 🤤
I also went on a major pear 🍐 kick this year. Perfect in the Fall and into Winter, these red wine poached pears will finish any Fall meal with delicate yet satisfying flavors.
Summertime saw some absolute bangers with my riff on the Watermelon Salad.
As well as an old family recipe for marinated summer vegetables.
Springtime had many highlights, but one of the most helpful for you as a homecook would be the “Sauces that Slap” Substack which showed you 3 similar, herb forward sauces, that give you incredible options in the kitchen.
Techniques 🔪
I had honestly forgotten how many techniques that I dropped this year on the Substack.
These are processes or recipes that once familiar, you can use with similar ingredients and riff on.
Of Special Note that we covered:
Heavenly Risotto (in ~20 mins)
Tahdig (Herbed rice with a crispy crust)
The Best Chicken Piccata Ever (File Under ‘Pan Sauces’)
This is just a sample of all the techniques to have you cooking the tastiest foods on earth. Plenty more on tap for 2023!
Final Question 2022 📝
WHAT WAS YOUR FAVORITE RECIPE FROM THE SUBSTACK THIS YEAR?
Reply in comments, this helps me immensely. You can list a few faves if you like, but please note your absolute favorite. 🙏
Personal Note to You All:
2022 was a stretch-year for many people I know, including myself.
I’m extremely grateful to have this platform and share my expertise doing, what I think, is one of the most important activities that can enrich and add pleasure to your life: cooking
I’ve received so many notes, dm’s and tags online from many of you with good reports of recipe successes and improving your cooking skills. These are life quality changers 🙏
Thank you for your support.
Stay ‘tooned for a heavenly recipe to start 2023 on the right foot… coming soon!
Hello Octopod, and happy new year. I feel like I spend Christmas with you with all your recipes.
The chicken piccata is my absolute favourite, followed closely by the Italian braised pork. I love sauces (🇫🇷 ), pan sauces is the technique I enjoy the most.
last 10 days I cooked cheesecake, chicken piccata, pear, parsnip puree, egg nog, braised pork, and some I forgot.
I love cooking, and your posts renewed my excitement with your ingredients combos, recipes and techniques. ( in particular use of zest, herbs, this stock+ pesto sauce 🤌 )
Question you didn't ask, if you allow me, one axis I'd love read about is how one's could improve his chef's proficiency and learn about kitchen's technique : mise en place, cutting skills, essential : tray, sheets, cooling rack,..) Basically what you don't read about in cooking books
have a fantastic year, wishing you lots of success, cheers
Great summary and Happy New Year 2023! Looking forward to it. Any chance of dropping a rice pudding or egg nog rice pudding recipe?