The Bittman Project

In 2011, I undertook a project for myself in an effort to keep my posts regular and interesting: cook everything  most things from a list Mark Bittman put together to help folks negotiate oven space during the Thanksgiving holiday.  His list included everything from salad to dessert (or soup to nuts, if you prefer), and topped out at 101 options.  After careful consideration and cautious elimination (some dishes would just never fly in my kitchen), I created a slightly scaled down version of the list that was 82 items long.  During the next two years, I leaped, plodded, meandered, ignored, remembered, fought, raced, and panicked my way through that list, finally achieving completion on none other than the last possible moment: New Year’s Eve of 2012.
I learned a lot from this project, and I think it improved me as a cook because it made me more confident, forced me to estimate, and taught me some things about how flavors go together.  It took me through the last year or so of graduate school, a move from Oregon to Los Angeles, and the mental move from full-time graduate student to part-time faculty member.
What follows is my list.  Some of the titles are Bittman’s, some are mine (many of the original dishes did not have names). In the next month or so (I hope), I’d like to fill in the appropriate links so you can easily access the recipes I constructed from Bittman’s descriptions and see how everything turned out!
RELISHES, CHUTNEYS AND JAMS
1. Onion-Pumpkinseed Relish
3. Red Onion Jam with Red Wine and Rosemary
4. Onion Jam with Bacon and Bourbon
5. Apple Chutney
6. Cranberry-Corn Sauce
7. Cranberry-Orange Sauce
10. Ginger-Apricot Chutney
12. Garlic-Rosemary Figs
SOUPS
13. Butternut Squash Soup with Crisp Prosciutto
14. Pumpkin Shiitake Miso Soup
15. Thai Squash Soup
16. Apple and Onion with Stilton
17. Sweet Potatoes and Kale
18. Hot and Sour Vegetable Soup
19. Lentil Soup
21. Sausage, Escarole and White Beans
23. Leek and Potato Soup
STUFFINGS AND GRAINS
24. Wild Rice and Quinoa with Sausage
26. Cornbread Beer Stuffing
28. Israeli Couscous with Pecans and Orange
30. Brown Rice and Turkey Burgers
31. Wild Rice, Figs and Caramelized Onions
32. Herbed Couscous with Pine Nuts
33. Israeli Couscous with Olives and Sweet Potatoes
34. Fruity Bulgur Stuffing
35. Pumpkin-Noodle Kugel
37. Farro with Sausage and Butternut Squash
VEGETABLE SIDE DISHES
38. Prosciutto and Herb Stuffed Mushrooms
40. Roasted Pearl Onions
41. Roasted Sweet Potatoes and Scallions
42. Brussels Sprout Sliders
43. Curried Squash and Apples with Maple Syrup
44. Autumn Rolls
45. Bacon and Apple Stuffed Winter Squash
47. Vegetable Torta
48. Prosciutto Wrapped Sweet Potato Wedges
49. Bulgur Stuffed Acorn Squash
50. Warm Spinach Salad
51. Braised Greens
53. Roasted Garlic and Bacon Cauliflower
54. Curried Cauliflower and Raisins
55. Soy and Honey Edamame
56. Herbed Lentils, Carrots and Kale
57. Zucchini and Potato Pancakes
58. White Bean and Squash Bake
59. Potato Leek Broil
60. Marshmallow topping for adults
62. Spinach-Cheese Pie
63. Potato Milk “Gratin”
64. Mushroom Bread Pudding
65. Baked Broccolini
SALADS
66. Raw Sweet Potato Slaw
67. Sweet Potato and Raisin Warm Salad
68. Sweet Potatoes and Carrots
69. Spicy Citrus Slaw
70. Green Bean, Daikon, and Carrot Julienne
71. White Beans with Olives and Scallions
72. Shredded Brussels Sprouts
74. Massaged Kale and Dried Apple
75. Wild Rice Greek Salad
76. Grated “Waldorf”
77. Tomatillo and Jicama Slaw
79. Endive with Pear and Balsamic
80. Rainbow Chard and White Beans
BREADS AND CRACKERS
81. Tomato Pinwheels
82. Cornmeal Flatbread with Onion and Sage
83. Onion-Rosemary Skillet Bread
84. Sage Crackers
85. Herbed Buttermilk Biscuits
86. Spiced Muffins
87. Whole wheat soda bread
88. Dill-Cheddar Puffs
89. Vegetable Crackers
DESSERTS
90. Baked Apples
91. Pears in Red Wine
92. Cranberry Truffles
93. Pumpkin-Raisin-Ginger Turnovers
95. Indian Pudding
96. Sweet Autumn Gratin
99. Apple-Cranberry Crumble
100. Spiced Macaroons
101. Cheese platter
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