At year’s end, it is natural to stop and reflect. Although it’s a time for looking ahead, it also may be worth spending time looking back. Members of the Good Eating staff do just that. We slow down enough to reminisce about the great dishes we have tried in 1995.
The goal? To pick a Top 10 list from the more than 600 recipes that have been prepared in the Tribune test kitchen. Several days each week for 52 weeks, we have gathered in the kitchen to sample and rate the wide array of dishes prepared there. We test recipes for accuracy, readability, practicality, correct yield and, most important, flavor.
Every successful recipe we test appears in the paper. But some stand out. These are the ones reprinted here, in case you missed them the first time. We hope you’ll clip and save them to be used over and over in the coming new year.
GRILLED BEEF WITH LEMON GRASS
Preparation time: 45 minutes
Marinating time: 30 to 60 minutes
Cooking time: 10 minutes
Yield: 4 servings
“What Asian cuisine is more healthful than Chinese, more flavorful than Japanese, more sophisticated than Thai and less well known in this country than any of them?” William Rice asked in a June cover story. “The answer: the cooking of Vietnam.” This recipe for spicy grilled beef was a favorite. It is adapted from “The Foods of Vietnam” by Nicole Routhier.
1 pound lean boneless beef rump roast or sirloin, at least 2 inches thick
2 stalks fresh lemon grass
4 shallots, halved
4 cloves garlic, halved
1 tablespoon sugar
2 fresh red chili peppers
2 tablespoons fish sauce (nuoc mam)
1 tablespoon each: Oriental sesame oil, peanut oil
2 tablespoons sesame seeds
8 ounces rice vermicelli
1 large head Boston lettuce, leaves, separated, rinsed
1 bunch green onions, cut into pieces
1 cup each: cilantro sprigs, mint leaves, basil leaves
1 cucumber, thinly sliced
4 ounces fresh bean sprouts
Bottled pickled shallots, optional
Spicy dipping sauce, recipe follows
1. Freeze beef until partly frozen, 1 to 2 hours. Cut beef into 1/8-inch thick slices.
2. Trim off and discard outer leaves and upper half of the lemon grass stalks. Slice remaining stalks as thinly as possible. Put lemon grass slices, shallots, garlic, sugar and chilies into a small food processor or blender; process to a fine paste. Transfer the paste to a large bowl; stir in fish sauce, oils and sesame seeds. Stir in the beef to coat. Set aside for 30 to 60 minutes.
3. For the vegetable platter, soak the noodles in very hot water until softened, about 20 minutes, drain well. Arrange lettuce leaves on a platter. Arrange noodles and remaining vegetables on the lettuce. Put the dipping sauce into a small serving bowl.
4. Shortly before serving, prepare a charcoal grill or heat the broiler. Lightly coat the cooking surface with oil and heat. Place the beef in a single layer on the cooking surface; cook about 1 minute. Turn and cook about 1 minute longer. As the beef cooks, transfer it to a platter; repeat to cook all the beef.
5. To serve, each diner fills a lettuce leaf withome noodles, vegetables and beef. The leaf is then wrapped into a neat roll and dipped into the spicy dipping sauce and eaten out of hand.
6. Spicy dipping sauce:Mix together 2 minced garlic cloves, 1 minced fresh red chili, 2 tablespoons each sugar and fresh lime juice, 1/4 cup each rice vinegar and fish sauce, 1 small shredded carrot and 1 piece shredded daikon radish or turnip.
Nutrition information per serving:
Calories……….695 Fat………….26 g Cholesterol………..90 mg
Sodium…….2,140 mg Carbohydrates…84 g Protein…………….35 g
TRIPLE-BERRY LATTICE PIE
Preparation time: 1 hour
Cooking time: 1 hour
Yield: 8 servings
August is pie heaven because of the abundance of fresh fruit. In a story about creating the perfect pie, JeanMarie Brownson developed this recipe. Frozen fruit can be substituted easily this time of year.
Dough for double-crust 9-inch pie
1 large egg, beaten with 1 tablespoon milk
4 cups blueberries, stems removed, rinsed
1 cup each, rinsed: raspberries, sliced strawberries
1 to 1 1/4 sugar to taste
1 tablespoon fresh lemon juice
1/8 each: salt, freshly ground nutmeg
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small bits
Sugar for sprinkling
1.Prepare dough and fit half of the crust into a 9-inch pie pan. Brush edge with egg and milk mixture.
2.Mix 3 cups of the blueberries with raspberries, strawberries, sugar, lemon juice, salt, nutmeg and tapioca in large bowl. Transfer mixture to crust. Sprinkle the remaining 1 cup blueberries over all. Dot the top with butter. Refrigerate while rolling out and cutting the other half of dough into 1/2-inch-wide strips for the lattice top. Place lattice strips over pie.
3.Brush lattice strips and edge with remaining egg-milk mixture. Sprinkle with sugar. Place pie on a baking sheet. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees; continue baking until the crust is golden brown (check edge partway through the baking to be sure it does not burn; if necessary, cover the edge with strips of foil, shiny side down), 35 to 45 minutes longer.
Nutrition information per serving:
Calories……….420 Fat……………21 g Cholesterol…….35 mg
Sodium………140 mg Carbohydrates…..58 g Protein………….5 g
WINTER SQUASH STEW WITH HOMINY
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 4 servings
“A shift in appetites is a sign that summer has given up its hold to autumn,” Pat Dailey wrote in a September Fast Food column. For her fall menu, she created this stew of winter squash and hominy with Southwestern spicing.
1 1/2 tablespoons unsalted butter
1 medium butternut squash, peeled, seeded, cut in 3/4-inch-cubes
1 medium onion, diced
1 large clove garlic, minced
1/2 teaspoon salt
1 large red bell pepper, seeded, diced
1 to 3 teaspoons pure ground chili powder, see note
1 can (16 ounces) hominy, drained
1 can (14 1/2 ounces) vegetable stock or broth
1 tablespoon all-purpose flour
3 tablespoons half-and-half or whipping cream
1/4 cup minced fresh cilantro
1. Melt butter in a large, deep saute pan over medium heat. Add squash, onion, garlic and salt; cook, stirring often, until onion softens, 4 to 5 minutes. Add bell pepper, ground chili powder and mix well.
2. Add hominy and all but 1 tablespoon of the vegetable broth. Cover and heat to a boil. Reduce heat and simmer gently until squash is tender but not mushy, 15 to 20 minutes.
3. Mix remaining 1 tablespoon broth and flour in a small dish, stirring to make a smooth paste. Stir in several tablespoons of the hot liquid from the pan, then stir this mixture back into the pan along with the half-and-half and cilantro. Cook until slightly thickened, 1 to 2 minutes. Adjust the seasoning and serve hot.
Note: Pure ground chili powder is sold in many large supermarkets and ethnic markets. Chili powder can be used in its place.
Nutrition information per serving:
Calories………245 Fat…………..8 g Cholesterol…….15 mg
Sodium……..875 mg Carbohydrates…41 g Protein………….7 g
SMOKED TURKEY AND CHILI MAYONNAISE SMORREBROD
Preparation time: 25 minutes
Yield: 6 servings
For a May story on those open-face sandwiches that the Danish call smorrebrod, we printed a recipe for the following small sandwiches that would be ideal on any party buffet table.
1/4 cup mayonnaise
1/2 teaspoon each: ground cumin, chili powder
1/2 teaspoon tomato paste or 1 teaspoon ketchup
1/4 teaspoon cider vinegar
1 small garlic clove, minced, or 1/8 teaspoon garlic powder
Pinch ground red pepper
6 thin slices firm white bread
6 teaspoons unsalted butter, softened
6 ounces thinly sliced smoked turkey breast
6 slices ripe tomato
12 slices sweet pickle or 6 pickled okra, halved lengthwise
1. Mix mayonnaise, cumin, chili powder, tomato paste or ketchup, vinegar, garlic and red pepper in a small bowl.
2. Spread each bread slice with 1 teaspoon of butter. Top each with 1 ounce smoked turkey, folding it to fit. Top each with a tomato slice and a dollop of chili mayonnaise. Top with pickle slices or okra halves. Cut into wedges if desired.
Variation: Smoked gouda smorrebrod. Follow the preceding recipe, substituting 6 ounces sliced smoked gouda cheese for the turkey breast.
Nutrition information per serving:
Calories……….350 Fat……………..20 g Cholesterol…….45 mg
Sodium………990 mg Carbohydrates…….29 g Protein…………15 g
FRIED ONION GINGER CHUTNEY
Preparation time: 15 minutes
Cooking time: 18 minutes
Most chutney recipes use fruit as the base. Chuck Allen of Dana Point, Calif., suggests an alternative, made with fried onions. His recipe, which ran in a March You’re the Cook column, is lighter than many and a fine match for Indian food or grilled beef or pork.
2 tablespoons olive oil
2 medium white onions, cut into thin slivers
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 tablespoons each: orange juice, molasses, cider vinegar
2 whole star anise, crushed
1 tablespoon curry powder
1/4 teaspoon ground mace
1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until nicely browned, 10 to 12 minutes. Add ginger and garlic and cook 1 minute.
2. Add remaining ingredients and cook over low heat, stirring occasionally, until flavors are blended, 3 to 4 minutes. Serve at room temperature. Chutney can be refrigerated for up to a week.
Nutrition information per tablespoon:
Calories………..16 Fat…………..1 g Cholesterol…..0 mg
Sodium………..0 mg Carbohydrates….2 g Protein……….0 g
BALANCED CHICKEN TETRAZZINI
Preparation time: 45 minutes
Cooking time: 45 minutes
Yield: 8 servings
“Cook it Light” columnist Jeanne Jones took the classic tetrazzini recipe and turned it into a lighter, more healthful version for one of her July columns.
4 teaspoons corn-oil margarine
3 tablespoonsdry white wine
1 pound mushrooms, sliced, about 6 cups
1 1/2 cups defatted reduced-sodium chicken broth
1 cup skim milk
6 tablespoons unbleached all-purpose flour
1 tablespoon each, minced: fresh thyme, tarragon
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 cup light sour cream
1/2 cup minced fresh parsley
1/4 package (12 oz.) yolkless egg noodles, cooked, drained
1 1/4 pounds boneless, skinless chicken breasts, poached (see note), cut into bite-size pieces, about 3 cups
3 to 4 tablespoons shredded Parmesan cheese, optional
1. Heat oven to 375 degrees. Spray a 13- by 9-inch baking dish with a non-stick vegetable coating; set aside.
2. Heat 1 teaspoon of the margarine and the wine over medium heat. Add the mushrooms and cook until soft, about 5 minutes. Strain off any excess liquid into a small bowl; reserve liquid and mushrooms separately.
3. Using a wire whisk, mix chicken broth, milk and flour in a medium saucepan until smooth. Stir in mushroom liquid and set over medium heat. Cook and stir with a wooden spoon until thickened and boiling, about 10 minutes. Stir in thyme, tarragon, salt and pepper. Taste and adjust seasonings. Remove from heat and blend in sour cream and 2 tablespoons of the parsley.
4. Combine noodles, chicken, mushrooms and sauce. Pour into prepared dish. Sprinkle with optional cheese. Bake until bubbly hot and top is starting to brown, about 20 minutes. Sprinkle with remaining 2 tablespoons parsley.
Note: To poach chicken, put chicken in a single layer in a large skillet. Add water to cover. Heat to a simmer; cover and simmer 6 minutes. Remove from heat and allow to cool in the liquid if time allows.
Nutrition information per serving (without cheese):
Calories………335 Fat……………..7 g
Sodium……..265 mg Cholesterol…….50 mg
PANNA COTTA WITH CARAMEL SAUCE
Preparation time: 25 minutes
Cooking time: 5 minutes
Chilling time: Several hours
Yield: 4 servings
In Chicago and around the country, panna cotta is becoming a common addition to the pastry carts of top restaurants. In April, JeanMarie Brownson wrote about the dessert and included the following recipe from pastry chef Jean Tippenhauer, then at Coco Pazzo restaurant.
1 1/2 teaspoons plain gelatin
2 tablespoons water
2 1/2 cups whipping cream
1/2 cup each: whole milk, confectioners’ sugar
1/2 vanilla bean, split lengthwise
1/2 cup each: granulated sugar, water
Fresh raspberries, mint sprigs, for garnish
1. Dissolve gelatin in 2 tablespoons water in small dish; let stand until softened, about 5 minutes. Heat cream, milk, confectioners’ sugar and vanilla bean in a large, heavy saucepan to a simmer. Stir dissolved gelatin into cream. Cook and stir just long enough to melt the gelatin. Transfer mixture to a stainless-steel or glass bowl set in a larger bowl filled with ice. Cool, stirring occasionally, to room temperature. Remove vanilla bean.
2. Divide cream mixture among four 8-ounce molds or custard cups. Refrigerate, covered, for several hours or overnight.
3. For caramel sauce, combine granulated sugar and 1/4 cup of the water in small saucepan. Heat to boil and stir to dissolve sugar. Cover with lid and boil 1 minute. Uncover pan; boil, without stirring, until mixture turns a light brown color. Very carefully (mixture may spatter) add remaining 1/4 cup water and return to a boil. Pour into a small bowl and cool to room temperature.
4. To serve, run a paring knife around the edge of each mold. Invert onto serving plate and shake gently to unmold. Pour a little caramel sauce over the panna cotta. Garnish with raspberries and mint.
Nutrition information per serving:
Calories………..680 Fat……………..56 g Cholesterol…..210 mg
Sodium………..75 mg Carbohydrates…….43 g Protein…………5 g
SANTA FE MASHED POTATOES
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 10 servings
In March, Good Eating wrote about lighter versions of meat and potatoes. This recipe by Pat Dailey shows how much potatoes have changed.
1 1/2 pounds each: Idaho potatoes, red potatoes
4 tablespoons unsalted butter
1 medium onion, finely diced
1 teaspoon cumin seeds
1 Anaheim or poblano chili, roasted, diced
1/3 cup sour cream
1/2 cup whole milk
1 tablespoon barbecue sauce
Salt, freshly ground pepper to taste
1/3 cup chopped fresh cilantro
1. Cut the unpeeled potatoes into chunks. Put into a large pan of salted water. Heat to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain thoroughly; return the potatoes to the pan and place over medium heat for about 30 seconds to dry out.
2. Meanwhile, melt one tablespoon of the butter in a non-stick skillet over high heat. Add the onion and cumin seeds. Cook, stirring often, until the onion is browned, 6 to 8 minutes. Add the roasted chili and remove from the heat; set aside.
3. Mash the potatoes with a potato masher. Add the remaining 3 tablespoons butter and sour cream and mix well. Add milk and barbecue sauce; mix well. Mix in the onion mixture, salt, pepper and cilantro. Serve at once.
Nutrition information per serving:
Calories………165 Fat……………..7 g Cholesterol…….18 mg
Sodium………35 mg Carbohydrates……23 g Protein………….4 g
ROASTED PEPPER AND ONION SALAD WITH GOAT CHEESE AND ORANGE
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 6 servings
Pat Dailey created a French-inspired menu for Bastille Day in July. The menu included this lovely, colorful salad.
1 tablespoon plus 2 teaspoons olive oil
1 large Vidalia or other sweet onion, cut in 1/4-inch wedges
3 tablespoons orange juice
Salt, ground red pepper
2 teaspoons minced fresh tarragon
4 bell peppers, a mix of red, yellow and green, roasted, peeled, seeded
1 tablespoon red wine vinegar
4 large leaves red leaf lettuce
1/2 cup diced, peeled orange
1/4 cup crumbled French goat cheese
1. Heat 2 teaspoons of the oil in a non-stick skillet over high heat. Add onion wedges and cook, stirring often, until soft, 5 minutes. Add 1 tablespoon of the orange juice, salt and a dash of red pepper. Cook 1 minute and add half the tarragon. Set aside to cool.
2. Cut roasted peppers into strips. Combine with remaining 1 tablespoon oil, 2 tablespoons orange juice and tarragon. Add vinegar, salt, red pepper. Mix well. To serve, arrange lettuce on a serving plate; top with onions, then peppers. Scatter orange pieces over and add cheese.
Nutrition information per serving:
Calories……….95 Fat………………6 g Cholesterol…….5 mg
Sodium………40 mg Carbohydrates……..8 g Protein…………3 g
DOUBLE-T BLT
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 4 servings
This sandwich is doubly blessed with tomatoes: the fresh slices and the oven-dried tomatoes chopped into the mayonnaise. It’s yummy. It was developed in the Tribune test kitchen for a cover story in August on the history of the tomato.
1/2 cup mayonnaise
1/4 cup finely chopped oven-dried tomatoes, see note
1/4 cup shredded fresh basil or cilantro
Pinch ground red pepper or dash hot pepper sauce
12 slices thick-sliced smoked bacon
8 slices sesame semolina or other firm bread
4 leaves lettuce, such as leaf or Bibb
2 large tomatoes, thinly sliced
8 fresh basil leaves or cilantro sprigs
1. Mix mayonnaise, dried tomatoes, shredded basil and ground red pepper in small bowl.
2. Cook bacon in large skillet or on a foil-lined sheet in a 375-degree oven until crisped as desired. Drain well.
3. Spread mayonnaise mixture over each bread slice. Top four of the slices with a lettuce leaf; divide tomato slices over lettuce. Top each with 3 strips of bacon and 2 basil leaves. Cover the top slice of bread and serve.
Note: For oven-dried tomatoes, heat oven to 200 degrees. Cut 2 pints cherry tomatoes in half through the stem end. Lightly oil a foil-lined baking sheet. Place tomatoes on sheet, cut side up, in a single layer. Sprinkle lightly with salt. Put into the middle of the oven and check occasionally until tomatoes are dried as desired, usually about 6 hours for cherry tomatoes, 8 hours for small plum tomatoes and up to overnight for the round tomatoes. Cool and pack in covered container and refrigerate up to 1 week or freeze up to several months.
Nutrition information per sandwich:
Calories……….500 Fat……………..35 g Cholesterol……..30 mg
Sodium………865 mg Carbohydrates…….38 g Protein………….14 g
