Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing

  • Cauliflower gratin with aged raw milk cheese

    from Cooking in the Moment: A Year of Seasonal Recipes Cooking in the Moment by Andrea Reusing

    • Categories: Side dish; Main course; Spring; Vegetarian
    • Ingredients: cauliflower; heavy cream; nutmeg; raw milk cheese
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Notes about Recipes in this book

  • Carrot soup with toasted curry and pistachios

    • TrishaCP on May 03, 2016

      I really enjoyed the flavor of the carrots and curry in this soup. It would make a good spring starter. I found the texture grainy, but I don't think I blended it sufficiently or cooked the carrots (older tougher specimens) long enough-they need to be really, really soft.

  • Spicy melon salad with peanuts and mint

    • TrishaCP on August 13, 2018

      This salad is great! I eyeballed the proportions, adjusting to what I liked and what made sense for a portion just for two. I used a combination of sun jewel melon (not too sweet) and watermelon (very sweet). I skipped the sugar, decreased the fish sauce, and upped the lime juice and chile (a very hot red serrano).

  • Flash-fried shishito peppers with sea salt

    • mjes on March 26, 2022

      First shishito peppers of the season - go with the tried and true although with yuzu kosho was awfully tempting. Yes, the tried and true is delectable as well as quick and easy.

  • Turnip and mustard greens with smoked bacon and vinegar

    • TrishaCP on May 30, 2018

      This is a great way to cook greens- and the mix of turnip and mustard greens I found to be particularly nice. The recipe calls for using the vinegar from pickled chiles- instead I threw in a sliced jalapeño when cooking the onion and dressed with rice vinegar as desired.

  • Colcannon with scallions and greens

    • Cheri on January 06, 2013

      Made a modified version, instead of cabbage, used mixed southern greens, sauted in olive oil with garlic. Very satisfying. Definately a repeat.

  • Honey frozen custard with honeycomb candy

    • anniemac on July 04, 2012

      This is really good, and goes together very quickly. I've made it for a couple of dinner parties (once cut the recipe in half)--nice to have something to make ahead. The honey shard candy really makes it.

  • Jalapeño and red onion escabeche

    • TrishaCP on October 21, 2017

      Spicy deliciousness. Don't think the oil in the escabeche dressing is necessary.

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  • ISBN 10 0307463893
  • ISBN 13 9780307463890
  • Linked ISBNs
  • Published Apr 05 2011
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby.

When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave.

With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.

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