Cooking up changes for Cook Club in 2015

Just as many of you do this time of year, we reflected on the past year and resolved to improve The Gazette KCRG-TV9 Cook Club.

In 2014, the Cook Club concentrated each month on different cooking techniques - slow cooking, braising, grilling, sautéing, stir frying, broiling, roasting and even brining - partnering with the dietitians at Hy-Vee to empower home cooks to feel more confident in the kitchen.

This year, instead of focusing on techniques, we are going to work our way through the components of a meal from appetizer to dessert.

This month we bring you an appetizer recipe for Sweet Potato & Mushroom with Honey & Horseradish Soy Dipping Sauce. In February it will be soup or salad. March will offer a main dish; April is about dessert. We will repeat this pattern every four months until December. We aren't changing, though, our focus on healthy, Blue Zone recipes.

The goal is to make you a smarter, stronger cook. To that end, each month, we will include facts - did you know that rhubarb leaves are poisonous or that outside of America zucchini is often called a courgette? - and time savers and other quick solutions that will help you decipher recipes and free you to experiment in the kitchen.

We'll have fun too. I had a blast researching cooking techniques for last year's recipes and look forward to building on those techniques in 2015 by diving deeper into individual ingredients, how best to prepare them and what flavors - think drinks - complement them best. My brother, Nate Marsceau, Theater Cedar Rapids Linge Lounge and Concessions Manager, will help us out with the last task. Nate is a beer connoisseur and mixologist and will share pairing suggestions each month that that will enhance the flavors of each dish.

Speaking of partnerships: the dietitans at the Cedar Rapids and Marion Hy-Vees will once again coordinate with us to present their own interpretations of our monthly theme on the KCRG midday newscast on the second Tuesday of the month. Look for their recipes and advice in these pages as well.

Last year many of you joined us on Facebook. Look for even more online this year. We're adding a monthly video, which will demonstrate a tip or technique that relates to that month's recipe. We're also looking forward to connecting with more of you via Facebook and on Pinterest.

Cooking is collaborative. Think about your own favorite recipes. How many came from a friend or relative? What have you changed to make it your own?

So, just like last year, we'd love for you to share your tweaks by posting a picture of it on Facebook or on Pinterest. Be sure to tag us using @GazetteKCRGCook. We have also started an Instagram profile, so if you are on Instagram, snap a photo there and be sure to tag it #GazetteKCRGCookClub so we can find it.

Let's get cooking!