2023: Year in Review
Happy New Year!
Happy New Year! 🎆
2023 was a huge year for me on many levels. Officially launched a spices and seasonings line, yerba mate line, traveled between China, Thailand, Hong Kong, Mexico and the US… and now just relocated to Asia. 😅
If you’re anything like me, life happens and it’s easy to miss content from time to time… so before resuming our regularly-programmed cooking content I’m sending out some highlights from Cooking with Octopod in 2023 🙌
As I put this together it was a great reminder of how much great food we cooked up throughout the year 🙏
Below are some categories to group some of the standouts this year, remember full list of recipes is in the Index pinned on the homepage.
Thank you for your support and I’ve got some special content in store for you in 2024. 🚀
Reader Favorites:
Here’s a list of recipes that either got the most likes or I heard back from you the most.
This is a 3rd generation recipe now passed down via my Aunt who learned to make this meatballs with Madeline herself.
Pro Tip: make enough for leftovers so you can whip up the best meatball sub ever for lunch the next day.
Tony’s Gangster Italian Sausage & Rigatoni
Making your own Italian style sausage at home is a super-hack. Then you can make the best sausage and rigatoni for dinner. This is pure comfort food heaven. This substack also featured one of my favorite ingredients: Fennel Pollen.
I’ve heard back from many of you that this is a weekly staple in your cooking rotation. It’s really delicious and easy!
Skip the Campbells and make legit tomato soup at home. With just a little bit of effort you'r taste buds will be in heaven and refuse you to ever buy pre-made tomato soup again 😂
Chicken & Rice, Cuban style. If you want to impress friends or family this should be one of your go to’s. It’s a one pot dish that is crave worthy. As with most peasant foods: Uber comforting… we use good ingredients and technique to make something memorable.
If you’re in New Orleans please try the original. But you can save yourself the flight and enjoy during a hot summer or (as tradition in my family) on Christmas Eve.
There’s many ways to a fry a chicken. This is one of my favorite. Pan fried! Deep frying is a great technique but in this case I love to go OG Southern USA and fry in the pan. Plus the Original Col. Sanders chicken seasoning.
Anatomy of a Grilled Cheese
I’m a grilled cheese snob. You need a blend that melts well and most importantly… the bread! Save your artisan, sourdough loaves for something else. Pure bliss when executed properly… and dunked in the tomato soup listed above!
This is a technique, not a recipe per se, so you can adapt and have a weekly staple ready no matter what you have on hand. 🤝
Hidden Gems:
These maybe got fewer likes but should not be missed at all… pure gems!
I will always claim a perfect French omelette as my #1 fave egg dish but Hong Kong scrambled eggs are then 1a. Super soft and creamy, the texture on these is very distinct and this is quick to make! If I need a breakfast in a rush (which is usually), HK Scrambled eggs are my go to.
I heard back from a lot of you on this one but put in this category because seafood has a reputation for intimidating home cooks. This simple stew is very easy to make and so so so delicious. This could be added to your weekly rotation especially if you’re trying to eat more seafood.
I’m a curry-holic and this curry is the perfect intro to anyone new to lamb or curry. This is literally a royal curry. It’s not a face melting heat. It’s very balanced and you can adjust the chili level according to your preference. My mouth is watering thinking of this recipe right now.
Another curry that is quite quick to make. Chicken is perfect for this and Pathia is known for a sweet-sour with a little spice flavor profile so it’s a crowd pleaser and not heavy at all.
I finally got to Puebla and Oaxaca this year. Seems like a lifetime ago now since I’ve reloacted, but Mexican cuisine Ive always felt is under appreciated which I blame “tacos” and Taco Bell for. 😆
Molé is what I think of as the Mother Sauces of Mexico. The layering of flavors, depth and richness of mole has fascintated me for a long time. There’s over 12 types and each grandma puts her own spin on it. Coloradito is a great “starter” mole to learn. I suggested this as a Thanksgiving alternative because it’s perfect with poultry so think chicken, turkey or duck.
Sweet Treats:
Life’s too short to not enjoy sweet treats. The worst is when you bite into a dessert and it just tastes like pure sugar. Total waste. That’s why here at Cooking with Octopod, we make our own desserts that are balanced and memorable.
This is the ultimate kitchen flex IMO. Souffle is intimidating to most and poorly executed in most restauratns but there’s no reason for this. I teach you how to build a perfect eggwhite foam which yields the best souffle you can have on earth.
Back to Cuba for one of my favorite desserts. Cuban flan is rich, dense and smooth. It’s not supposed to be light, soft and mild like a creme caramel or creme catalan.
Give this one a shot if you haven’t yet.
If you want to score points with your SO, make this for them and serve to them in bed. Similar to a crepe but more rich, the sour cherries bring a wonderful acidity that is mouthwateringly delicious.
The perfect balance of sweet and rich. I show you the easy way to make perfect toffee and then use much less sugar than most recipes to make a dessert that is not cloying.
Try Something New:
In case you missed these drops or want to expand your culinary horizons then check out these suggestions below 👇
Hemingway was an iconic author and also a huge gourmand! His burger recipe is really tasty and worth trying… make yourself his iconic daiquiri to sip on while cooking these up.
This is in my Top 5 favorite curries. This is bold, spicy and smack you in your face curry-heaven. Tender and succulent pork is smothered in the Vindaloo gravy. Just have basmati rice ready and you’ll be in heaven. Cook this for friends and they’ll be asking for seconds and thirds.
This is more of a technique but can be used in everything from sauces, salad dressings, Morrocan lamb/chicken stew, marinades and much more. The best part? It takes maybe 10 mins of active prep time, then leave it alone, when finished, store in fridge.
An Italian green sauce that can be used on poultry, beef, fish or pork. Enough said. You should have this in your bag of tricks for tasty meals in a hurry!
With Winter being here this comforting soup is really soulful. I then show you how to quick-roast fish filets that can be added on top for a wonderful one-bowl dinner that looks like it came out of a fancy restaurant kitchen.
Possibly the most indulgent omelette you’ll ever make, and so worth it. The eggs, crab meat and hollandaise combine to make a truly sublime experience. Serve to impress freinds or fam at brunch.
Note: If you’ve been afraid to make hollandaise at home, I teach you the foolproof way!
Happy new year!
Pumpkin pie still GOAT
Fabulous write up. Although I just discovered your recipes and creations this year many have already become favorites. Partial to breakfast postings but enjoy them all.