Arrow-right Camera
Go to e-Edition Sign up for newsletters Customer service
Subscribe now
A&E >  Food

New Year’s resolutions: Out with the old, in with the new

My goose was cooked.

I made Grandma’s rogaliki, too – several batches, in fact. But my Polish cinnamon crescent-shaped sweet-yeast rolls didn’t turn out the way hers used to. So I’m going to work on my technique before writing about them.

Still, I was able to completely keep five of my six 2016 food resolutions.

I helped make someone else’s grandmother’s recipe – or, rather, great-grandmother’s. My colleague Jonathan Brunt tried his old family recipe for suet pudding for a small dinner party last winter. His wife made brownies “as an alternative dessert. … I knew the brownies would be more popular,” he wrote. “But no one would even dare to take a bite of pudding besides Adriana and me.” The story ran Feb. 17.

I made Julia Child’s buttery, lemony roast chicken recipe – without cutting my finger a la Dan Aykroyd in his “Saturday Night Live” parody – and it was, indeed, a winner. The story ran April 13.

I also tried a few recipes using sunchokes that I found at the Night Market in Kendall Yards. I roasted them and also tossed raw thin slices into a shaved vegetable salad. That recipe ran in the Just Picked seasonal feature July 13.

One of corporate executive chef Frank Comito’s specialties is tiramisu. He shared his technique and recipe for the popular Italian dessert – including ladyfingers from scratch – with me this fall. The story ran Nov. 2.

I had planned to roast a goose last year, but bumped up that resolution to a couple of weeks ago. The story ran Dec. 21, just in time for Christmas.

Here’s what I hope to accomplish in the kitchen in 2017:

Getting started: In 2016, I managed to kill two air plants. They don’t even require dirt, and still I couldn’t keep them alive. I’m hoping I have better luck with my sourdough starter. Goal No. 1 for the coming year: maintain a healthy and active sourdough starter.

Daily bread: OK, maybe not daily. I don’t eat that much bread. But, after watching Michael Pollan’s four-part Netflix series “Cooked” in early 2016 and being particularly intrigued by the “Air” episode, I want to make my own. Naturally leavened (see goal No. 1). From scratch. Using wheat I’ll mill myself.

Butter me up: I’ll need homemade butter for my homemade bread. I’ll probably need to put fun things in it, too. Chives, red hot chili pepper flakes, honey, maple syrup, bourbon.

Pass the pasta: Just like bread, I want to make my own. From scratch. Using wheat I’ll mill myself.

Mind over matter: I’m going to try the Whole30 plan of giving up sugar, booze, grains, legumes, dairy, the stabilizer carrageenan, MSG and sulfites for a month and see what happens. It’s only 30 days. It’s mind over matter. I. Think. I Can. I. Think. I. Can.

Just say Julia: Boef Bourguignon. Been there. Coq au vin. Done that. Roast chicken. Done that, too. This coming year, I’m thinking of straying away from Julia Child’s hearty and heavy meat dishes and opting for dessert. Chocolate dessert. Julia Child’s Perfect Chocolate Mousse.

Rogaliki redux: Grandma’s rogaliki is going back on the list.

Share your foodie resolutions with Spokesman-Review food editor Adriana Janovich via Twitter @adrianajanovich, the Food section’s Facebook page at SpokesmanReviewFood or email at

The Spokesman-Review Newspaper

Local journalism is essential.

Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are not tax deductible, but are predominately used to help meet the local financial requirements needed to receive national matching-grant funds.

Active Person

Subscribe to the Spokane7 email newsletter

Get the day’s top entertainment headlines delivered to your inbox every morning.