It's Always Freezer Season: How to Freeze Like a Chef with 100 Make-Ahead Recipes [A Cookbook]

by Ashley Christensen, Kaitlyn Goalen

Transform the way you use your freezer with 100 flavorful meal prep recipes that can be brought to the table in fewer than 30 minutes, from a two-time James Beard Award-winning chef and restaurateur.

The freezer is the secret weapon in the home kitchen of renowned Raleigh chef Ashley Christensen and her wife, cookbook author Kaitlyn Goalen. It makes a convenient fifteen-minute meal more delicious; it makes project cooking worth the effort; it makes grocery shopping less wasteful and more economical; and it enables them to use food to support their friends and community. In It's Always Freezer Season, Christensen and Goalen reveal how the freezer can easily become the single most important kitchen tool for a home cook.

Discover make-ahead meal prep solutions to help you transform your kitchen workhorse into a fully provisioned pantry. Stock it with freezer pantry staples--items that you make and then use later as elements of more complicated recipes--and use those staples to make Cornbread Panzanella with Watermelon, Cucumber, and Za'atar Vinaigrette; Pan Roasted Chicken Breast with Preserved Lemon-Garlic Butter; and Braised Short Ribs with Cauliflower Fonduta. Create fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, and Pimento Mac and Cheese Custard, plus snacks, sweets, and drinks ready to be enjoyed at a moment's notice.

With delicious recipes, bright photography, helpful technical information, and tips on stocking a freezer pantry, this book will change the way you think about your freezer.

Genres: Cookbooks, Nonfiction, Cooking, Food, Adult, Reference

272 pages, Kindle Edition

Published April 6, 2021

Reviews

[♠ TABI⁷ ♠ · Rating 4 out of 5]

'In certain culinary circles, cooking with a microwave is looked down on. On this pretentious attitude, we call BS.'

Look, I usually don't pick up cookbooks as my go-to reading material outside of the kitchen. But this caught my eye because I like prepping ahead with my meals/ingredients, especially now in 2020 where I would prefer to go to the grocery store as little as possible. So this was a fun, interesting, and informative read with lots of recipe ideas & tips about freezing food. I've yet to test out the recipes but they look easy and simple enough, so I'd definitely recommend this to anyone curious about how they might better utilize their freezer.

[John’aLee · Rating 4 out of 5]

I’m slowly building up my Cookbook Collection on ‘freezer cookbooks’! I love having fresh food cooked up in the freezer, especially for those days when I don’t feel like cooking or I’m needing to entertain impromptu. This last week I pulled out a 1/2 of a lasagna I’d made last month, and honestly it was better after being in the freezer. Served it up with an Antipasto salad.

Other things from scratch I try to keep stocked in my freezer: chicken stock, cooked Anasazi beans, jams, quiches, banana breads, enchiladas, taquitos, casseroles, stews and soups. I love it too when I have hamburger and onion cooked up and ready to use in there as well as shredded chicken and cheeses.

This cookbook has a lot of good information on the do’s and don’t s, of freezer cooking as well as several interesting recipes I want to try and hopefully add to my repertoire:

Bechamel Sauce
Chimichurri Sauce
Zucchini Poppy Seed Bread
Buffalo Chicken Dip
Butternut Squash Soup
Tomato and Greens Minestrone
Turkey Chili with White Beans
Cauliflower Fonduta
Broccoli cheddar Chicken Bake
Carnitas Tacos
Ted-Mex Cheese Enchiladas
Green Bean Casserole

And more…..

[Rhiannon Johnson · Rating 4 out of 5]

I received a copy of this book from the publisher in exchange for an honest review.



I love stocking my freezer, especially with casseroles. I think it's my Midwestern youth that makes me think about preparing for cold winter days. While I'm pretty knowledgeable about what to freeze and the best ways to freeze each item, I love having all the information compiled in one book. Full of strategies and tips, this collection will definitely be one of my frequently used cookbooks. I especially can't wait to try Chicken Piccata Farfalle with Sweet Potatoes; Stuffed Peppers with Short Ribs and Rice; Egg, Potato, and Cheddar Breakfast Burrito; Sausage and Cheese Biscuits; Ham and Swiss Cheese Rolls; Twice Baked Mashed Potatoes; and the Malted Coffee Toffee Cookies.


Personal note: I count myself extremely lucky that my sister's wedding venue/catering was part of this chef's restaurant group. Every item on the menu was absolutely amazing so I know that each recipe from this cookbook is sure to be spot-on delicious.

Do you cook in batches and stock your freezer with meals? Do you label everything? What is your favorite freezer meal?

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[Carolyn · Rating 4 out of 5]

This cookbook starts with interesting thoughts (mercifully short) on what does and doesn’t freeze well and why. Then they offer a few sections of recipes. They emphasize components that freeze well to make cooking easier for your future self, but also a few complete freezable recipes. I just don’t care enough to pre-make bechamel sauce. Their cooking style is much more Southern than mine, and it really sounds good, but… I don’t want to make it. I want to eat their cooking instead.

I will try their trick of pan-searing the pork for carnitas, though. I think that’s what I’ve been missing.

[Tamera · Rating 2 out of 5]

I checked this out of the library without browsing through it, otherwise I probably wouldn't have taken it. It is filled with pretty pictures, but none of the recipes were what I need. The recipes were a bit more "modern" than i can do with my family. Cornbread Panzanella with Watermelon, Cucumber and Zaatar vinaigrette; Braised short ribs with cauliflower fonduta; Provencal onion tart with tomato olive relish, deviled crab rigatoni, chicken and kale tortilla soup as some examples. Some sounded like i could try them if it was just me - the Pan roasted chicken breast with preserved lemon garlic butter and braised short ribs - but i didn't try any of the recipes, just enjoyed the pictures before returning the book. I can't say its a bad book, just not what i was looking for.

[Jessica · Rating 2 out of 5]

I read this because I'm currently anxiously planning out the next six months of my life before my baby arrives and this seemed like it would be helpful. It was not helpful. Maybe that's on me for choosing a cookbook with "like a chef" on the cover, but the blurb promised me recipes that would save time and energy and instead I got a recipe that requires you to shuck oysters. I want to eat most of the recipes in this book but I want to get them from a restaurant because I certainly don't have the time to cook them.

[Andrea · Rating 3 out of 5]

I have mixed feelings about this cookbook. The first section, with general tips on how to freeze and thaw and how long things stay good for, is solid. But the recipes? The second section is all recipes based around "if I freeze this one thing, I can unfreeze it and incorporate it into a dish" but oftentimes the dish is very complex. It doesn't feel like much time or effort is saved by making most of the things ahead of time and freezing them.

One of the things was cornbread????? I mean, I guess that could be useful. But when I'm making a meal, shelf stable cornbread mix is not what I'm looking make ahead and freeze. Maybe I could make all my cornbread in the spring to avoid using the oven in the summer? I don't know. The fresh fruit, vegetables, herbs, and feta you need to have on hand for the cornbread panzanella feel like a much bigger ask than the cornbread portion.

But I didn't realize you could freeze bechamel okay? So I feel like the tip about freezing bechamel and then using it and frozen sausage to make gravy for biscuits and gravy is a fantastic tip.

And then the last section has some things I would be interested in making and freezing, but it's mostly soups and non-full-meal things. There are only 4 non-soup dinners.

The "Like a Chef" part of the title is so small, but it feels like most of the recipes in this cookbook are high effort meals. I think if you are looking for hacks for making a whole bunch of a fancy ingredient in smaller portions so you can use it in a variety of meals, then this is the book for you.

Basically I feel like this book is extremely hit or miss. I'd recommend checking it out from the library for the general freezer tips at the beginning, and skimming the recipes. The recipes are more helpful for people who regularly cook high effort recipes, or want to do some prep ahead of time for a hosting event.

[emyrose8 · Rating 4 out of 5]

A useful approach to prepping food for the freezer. I appreciated the tips and strategies for freezing ingredients and the list of recommended appliances/tools in the back.

Three sections: how/what to freeze, ingredient recipes, complete freezer friendly meals.

The recipes in the second section are a bit like nesting dolls (their words), which I also liked. They’d give a recipe for an ingredient to be prepped and frozen ahead of time, followed by about three recipes that use the prepped item. Recipes are grouped via course (morning, apps, salads, soups and stews, mains, sides, desserts, drinks).

The recipes are better for small families with time on their hands every once in a while to prep freezer stuff. I marked a bunch to try, but I’m going to need a trip to the store to pick up some of the special ingredients I don’t typically keep on my shelves.

[Ligaya · Rating 4 out of 5]

I was more interested in the information of how and what to freeze than in the actual recipes, until, of course, I started reading through those, as well. I bookmarked so many recipes in this book, checked out from the library, that I may have to buy it! The recipes are modern with some re-do's of old classics: Pimento Mac and Cheese Custard, Miso-Ginger Butternut Squash Soup, Turkey Chili with White Beans, New Manhattan Chowder. There's even a chapter on beverages, including alcoholic drinks. Gorgeous photography and tons of interesting and informative side bars.

[Stephanie · Rating 3 out of 5]

This isn’t a cookbook I’d keep, but I was glad to read the library’s copy on my Kindle. I liked the first part about using the freezer, and it’s made me think (a little) differently about the freezer part of my kitchen. Maybe I’ll get better at labeling things and using them within a certain amount of time. Maybe not.

I did discover that this would make a good gift for a mad, fabulous cook friend of mine who uses her freezer with intention. I think she’d enjoy all three sections.

Thanks to the Durham (NC) County Library for the Kindle book loan.

[Barbara · Rating 4 out of 5]

This has some really good instructions on freezing- the hows and the whys and what works. Also has several really good recipes for things like frozen chai concentrate, bechemal sauce, broccoli chicken casserole. Some of the recipes are a little too gourmet for me, which is why I didn’t give it a five star rating. I’m not going to obtain 5 pounds of duck fat so I can cook chicken legs in it. Also 2 pounds of Parmesan rinds would probably take me years to accumulate for the Parmesan broth. But if you’re into stuff like that, then you should be able to use everything in this book.

[Bree Sotirovich · Rating 3 out of 5]

This book is set up with some how to freeze items, what materials you need to freeze, how to thaw, and other tips. The rest of the book takes an item, large batch cooks it, then freeze that item in small portions for a meal. The recipes are for the meals after thawing the frozen item. the recipes appear delicious. This book was just not suitable for what I was looking for at the time so unfortunately did not get a chance to actually make anything before returning the book to the library.

[Caro · Rating 3 out of 5]

Good tips on stocking and using your freezer, along with reminders about when things expire. The recipes sound delicious but very high-calorie. The parm stock sounded great, but since I have only six ounces of rinds rather than the two pounds they use, it's not happening anytime soon. Lovely to look at, though. I plan to make the caramelized onions and perhaps the tahini shortbreads.

[Janet · Rating 3 out of 5]

An odd little book with some odd recipes but worth checking out for a couple of winners—breakfast burritos, cheesy sausage & sage waffles, tortilla breakfast pie. And a few desserts and drinks that sound delish.

[Cris · Rating 2 out of 5]

I'm a bit torn about the rating. None of the recipes appeal to me at all. But the earlier portions of the book covering "What to freeze and what not to freeze", "how long can I freeze it", etc. are comprehensive, clearly written and interesting.

[Mabel · Rating 3 out of 5]

Decent concept but I find most of these recipes not very functional for a home cook. Maybe if you’re really interested in doing multi step cooking this would work. Not really what I was looking for in terms of helping understand how to utilize the freezer to the best of its abilities.

[Pinky · Rating 3 out of 5]

Want to try the Green Bean Casserole, Pissaladiere, and the Tortilla Breakfast Pie recipes.

[Kelley · Rating 4 out of 5]

A very informative book with everything you need to know about freezing food in the front section. The rest of the book includes a lot of recipes with really great pictures.

[Autumn · Rating 4 out of 5]

Four stars on detailed instructions for freezing and organizing. Some items freeze better than others. Also new ideas on what could be frozen.

I did not try any recipes. Great photos.

[Michele Redman · Rating 3 out of 5]

Wish I had a big freezer

[Alaina · Rating 2 out of 5]

Only about 2 recipe I would like to try and not enough pictures. Cookbooks are all the beautiful food pics!

[Beka · Rating 3 out of 5]

Nothing that stood out to me.

[Juli Anna · Rating 3 out of 5]

A solid selection of freezer recipes, but a little rich and meaty for my particular proclivities.

[Alex Sneed Miller · Rating 4 out of 5]

5 stars if it has more actual freezer meals. Only the last third of the book is actual meals you can make ahead of time and freeze.

[Meggie · Rating 3 out of 5]

I found the first part of this three-part cookbook was full of helpful tips and inspiration for best using the freezer, It helped me think through what I freeze and how to best organize it (masking tape, good containers, an inventory). But the rest of the book—recipes for bases and freezeable meals was a bit inaccessible for a home cook. The authors are clearly professional chefs and just use food a little differently than the average person.

[Noreen · Rating 3 out of 5]

3.5

[Aasinathena · Rating 5 out of 5]

This is going on my permanent collection !