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For Andrea Reusing-an award-winning chef, a leader in the sustainable agriculture movement, and a working mother-#x1C;cooking in the moment#x1D; 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 Momentis a rich, absorbing journey through a year in Reusing#x19;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 Momentwill inspire cooks everywhere to embrace the flavors and bounty of each season.
strawberry ice cream
makes 2 quarts
1 quart ripe fresh strawberries ¾ cup sugar, or more to taste Pinch of kosher salt 1½ cups buttermilk, preferably full-fat 1½ cups heavy cream
Hull the strawberries, place them in a large bowl, and add the sugar and salt. With a potato masher, coarsely crush the fruit, combining it with the sugar. Stir in the buttermilk and cream, and combine well. Freeze in an ice cream maker.