Eclectic and tasty. That best describes our picks for the top recipes of the year.
Of all the wonderful dishes that make it into print during the course of the year, there are always a few that stand out. You can tell which ones they are because they disappear so quickly after they are tested in the Tribune kitchen.
They have come from a variety of sources: from you, the readers, for example, when you enter our contests. Others are reprinted from cookbooks we review or adapted from local chefs who are kind enough to put their creative efforts on paper. Still others are developed from scratch in our busy test kitchen.
Included inside this section are those dishes that speedily became only crumbs on the platter.
WHITE BEAN SALAD WITH ARUGULA AND GOAT CHEESE
Preparation time: 25 minutes
Cooking time: minutes
Yield: 6 appetizer servings
For a November piece in Tribune Magazine, William Rice speeded up the preparation of bean dishes by using a pressure cooker. It takes only 15 to 20 minutes to reconstitute the legumes without soaking.
1 cup dried white beans, such as French navy or great northern
4 cups water
3 tablespoons finely diced carrot
1 inside rib celery plus 2 leaves, finely diced
2 medium garlic cloves, minced
1/2 medium red onion, peeled, diced
1/2 cup packed flat-leaf parsley, large stems removed
1 tablespoon olive oil, plus 1/3 cup
1 teaspoon fresh thyme leaves, minced, or 1/4 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lemon juice
4 cups arugula, washed, dried, torn into large pieces
3 tablespoons grated aged goat cheese
1. Place beans in pressure cooker with water. Cover; lock top into place and bring to full pressure over high heat. Lower heat to keep pressure constant and cook beans for 20 minutes. Release pressure and check beans. Beans should still be slightly firm. Let cool in cooking water.
2. Heat 1 tablespoon of the oil in skillet. Add vegetables, parsley and thyme; cook until just soft, 4 to 5 minutes. Stir in salt and pepper; then drain beans and stir into vegetable mixture. (Recipe may be done ahead to this point. Cover and refrigerate beans. Return to room temperature before continuing.)
3. Combine remaining 1/3 cup olive oil and lemon juice. Place arugula in a bowl, add sauce and toss.
4. To serve, scoop bean mixture into center of each salad plate. Cover with arugula leaves, then scatter grated cheese over arugula.
Nutrition information per serving:
Calories …… 250 Fat …………. 16 g Cholesterol .. 4 mg
Sodium ….. 220 mg Carbohydrates … 19 g Protein ……. 9 g
BRAISED PORK RIBS AND ANDOUILLE
Preparation time: 15 minutes
Cooking time: 2 1/2 hours
Yield: 6 servings
Chef Emeril Lagasse wrote in his latest book that when eating in Louisiana, “you can always be sure that whatever is prepared, the cooks have put their heart and soul into their pots and pans.” These ribs proved his point when we reviewed Lagasse’s cookbook “Louisiana Real & Rustic” in an October issue.
1 rack (3 to 4 pounds) pork ribs
1 tablespoon rustic rub, recipe follows
1/4 cup each: vegetable oil, flour
1 cup chopped onions
1/2 cup chopped bell peppers
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 pound andouille sausage, coarsely chopped
1 cup chopped, peeled, seeded tomatoes or 1 cup chopped canned tomatoes
4 bay leaves
6 cups water
1. Cut ribs into 1-rib pieces. Season with the rub. Heat oil in a large, heavy pot over medium-high heat. Sear ribs, several at a time, until well-browned, about 2 minutes on each side. Transfer to a plate and set aside.
2. Add flour to the oil remaining in the pan and, stirring constantly, make a dark brown roux the color of chocolate.
3. Scrape the bottom and sides of pot to loosen any browned particles. Add onions, bell peppers, salt and cayenne. Cook, stirring constantly, 3 to 4 minutes, or until vegetables are wilted.
4. Add andouille. Stir, scraping the bottom and sides of the pot to loosen any browned particles, and cook about 3 minutes. Add tomatoes and bay leaves. Cook, stirring constantly, about 5 minutes. Add the water and stir to mix well. Heat to a boil. Add the ribs and reduce the heat to medium. Simmer, stirring occasionally, about 2 hours or until the ribs are tender. Remove bay leaves and serve.
Test kitchen note: We recommend preparing this a day ahead and refrigerating overnight so excess fat can be skimmed from surface before serving.
Rustic rub: Combine 1/4 cup paprika, 1 1/2 tablespoons cayenne pepper, 2 1/2 tablespoons ground black pepper, 3 tablespoons garlic powder, 1 1/2 tablespoons onion powder, 3 tablespoons salt, and 1 1/4 tablespoons each dried oregano and dried thyme.
Nutrition information per serving (with fat skimmed):
Calories …… 520 Fat ……….. 35 g Cholesterol .. 135 mg
Sodium … 2,295 mg Carbohydrates .. 9 g Protein …….. 37 g
FRESH TOMATO TART
Preparation time: 45 minutes
Cooking time: 55 minutes
Yield: 8 appetizer servings
Janice Sachen of Evanston entered this French-style pastry filled with Italian ingredients in the Tribune’s Lucky Pot potluck contest in June. It’s best with homegrown tomatoes, she said, but vine-ripened tomatoes from the supermarket will do.
Pastry
2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold vegetable shortening
1/2 cup ice water
Filling:
1/4 cup Dijon mustard
1 pound mozzarella cheese, thinly sliced or grated
10 medium plum tomatoes, thinly sliced
1 tablespoon chopped garlic
2 tablespoons olive oil
2 teaspoons thinly sliced fresh basil leaves
1. Heat oven to 375 degrees. For pastry, put flour and salt into a large bowl. Add shortening and use a pastry blender to cut it into the flour until it reaches a coarse crumb consistency. Add water and toss gently with a fork until combined into a ball. Let dough rest 15 minutes.
2. On floured surface, roll dough with floured rolling pin into a circle large enough to fit a 10- or 11-inch tart pan with a removable bottom. Fit dough into pan; trim off excess dough. Pierce bottom in several places with a fork. Bake until lightly colored, about 15 minutes. Cool on wire rack.
3. Brush bottom of cooled pastry evenly with mustard. Cover mustard with cheese, then with tomato slices, arranging attractively. Sprinkle with garlic and drizzle with olive oil. Bake until crust is nicely browned, about 40 minutes. Sprinkle with basil. Let stand about 10 minutes then cut into wedges. Serve warm or at room temperature.
Nutrition information per serving:
Calories …. 500 Fat …………. 33 g Cholesterol .. 35 mg
Sodium …. 735 mg Carbohydrates .. 34 g Protein ……. 9 g
THAI-STYLE HAMBURGERS
Preparation time: 30 minutes
Cooking time: 10 minutes
Yield: 8 burgers
Arun Sampanthavivat of Arun’s restaurant remade the hamburger for a story on new summer classics. These burgers get their Thai flavor from lemon grass and kaffir lime leaves.
3 slices white bread
Hot water
2 pounds ground pork
1 large egg, lightly beaten
6 kaffir lime leaves, finely minced, see note
1/2 cup finely minced lemon grass
2 tablespoons chopped cilantro
1 tablespoon tapioca flour or cornstarch
1 tablespoon vegetable oil
1 1/4 teaspoons soy sauce
1 teaspoon each: minced garlic, salt
1/2 teaspoon black pepper
1/4 teaspoon each: white pepper, paprika, sugar
All-purpose flour
For serving: hamburger buns, fresh basil, mint or cilantro leaves; chili paste, mayonnaise, lettuce, tomatoes, cucumber slices, onions
1. Prepare grill or broiler. Put bread into a large bowl and cover with water; soak 10 minutes. Squeeze dry and mix bread to a paste. Add all remaining ingredients except flour and serving accompaniments; mix lightly.
2. Shape into eight patties, with floured hands, if necessary. Grill or broil 6 inches from heat, turning once, until no longer pink in center, 8 to 10 minutes. Serve on buns with accompaniments of your choice.
Note: Kaffir lime leaves, used in Thai and Laotian cooking, are highly aromatic, with a floral, lemon-lime taste. Usually packaged in 1-ounce bags, they are available at Thai markets, including Thai Grocery, 5041 N. Broadway, and Thai Orchid Grocery, 2731 W. Lawrence Ave.
Nutrition information per burger:
Calories …. 430 Fat ………… 22 g Cholesterol .. 105 mg
Sodium … 695 mg Carbohydrates .. 30 g Protein …….. 26 g
CARDAMOM COFFEE BRAID
Preparation time: 30 minutes
Rising time: 1 hour 30 minutes
Cooking time: 25 minutes
Yield: 3 loaves (16 slices per loaf)
This enticing bread recipe from Cecelia Larson of Chicago appeared in You’re the Cook in October; it quickly became a staff favorite.
6 1/2 to 7 cups flour
2 packages instant dry yeast
1 cup sugar
2 teaspoons salt
1 to 2 teaspoons ground cardamom
2 cups milk
1 cup butter, softened
3 eggs
3 tablespoons sliced almonds or sugar, for topping
1.Combine 2 1/2 cups of the flour, yeast, sugar, salt and cardamom in electric mixer bowl. Heat milk and butter in 1-quart saucepan until warm (120 to 130 degrees, butter does not have to be completely melted). Add to flour mixture.
2. Add 2 of the eggs; beat on low speed to moisten. Increase speed to medium; beat 3 minutes. Gradually stir in enough flour by hand to make a soft dough.
3. Knead dough on floured surface until smooth and elastic, 5 to 8 minutes, adding flour as needed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and double in size, about 1 hour.
4. Punch down, cover and allow dough to rest 10 minutes. Divide into 3 equal parts, then divide each third into 3 equal pieces. Roll each piece into a 16-inch rope on lightly floured surface. Loosely braid 3 ropes, on greased cookie sheet, starting from center of bread. Pinch ends; tuck under to seal. Repeat twice with remaining dough. Cover; let rise in warm place until almost doubled, 20 to 30 minutes.
5. Heat oven to 350 degrees. Lightly beat remaining egg. Gently brush braids with beaten egg; sprinkle with almonds or sugar. Bake until golden brown, 20 to 25 minutes. Transfer to racks to cool.
Nutrition information per slice:
Calories … 125 Fat …………. 5 g Cholesterol .. 23 mg
Sodium .. 135 mg Carbohydrates .. 18 g Protein …….. 3 g
PINEAPPLE MACADAMIA POUNDCAKE
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Yield: 12 slices
Test Kitchen Connection columnist Pat Dailey created this in May to satisfy a reader’s plea for a facsimile of a rich, mail-order pineapple macadamia nut cake.
2/3 cup each: dried pineapple pieces, boiling water
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1/2 cup milk
1 tablespoon dark rum
1 teaspoon pure vanilla extract
3/4 cup macadamia nuts, coarsely chopped
1. Combine dried pineapple and boiling water in small bowl. Let stand 15 minutes; drain thoroughly and blot dry. If large, cut into 1/2-inch pieces.
2. Meanwhile, heat oven to 325 degrees. Sift together flour, baking powder and salt; set aside.
3. Beat butter and sugar with an electric mixer on high speed until light, 3 minutes. Add eggs, one at a time, mixing well after each addition. Reduce to low speed; add milk, rum and vanilla. Stop mixer and add flour mixture. Mix just until combined. Fold in pineapple and nuts with rubber spatula.
4. Transfer batter to greased and floured 8 1/2- by 4 1/2-inch loaf pan. Bake until toothpick inserted in center comes out clean, about 1 1/2 hours. Cool in pan 10 minutes. Loosen from sides of pan with flexible knife and invert onto wire rack. Cool before slicing.
Nutrition information per slice:
Calories …. 345 Fat ………… 19 g Cholesterol .. 85 mg
Sodium …. 90 mg Carbohydrates .. 40 g Protein …….. 5 g
FOOLPROOF PANCAKES
Preparation time: 5 minutes
Cooking time: 3 minutes per batch
Yield: Ten 3-inch pancakes
In an attempt to revive Americans’ commitment to homemade flapjacks by finding the perfect recipe, Pat Dailey adapted one from Ina Pinkney at Ina’s Kitchen in Chicago.
1 cup all-purpose flour
3/4 cup buttermilk
1/4 cup whole milk
1 teaspoon sugar
1/2 teaspoon each: baking soda, salt
1 large egg
2 tablespoons unsalted butter, melted
Vegetable oil for cooking
1. Combine all ingredients except vegtable oil in mixing bowl and whisk lightly. It’s OK if there are small lumps and streaks.
2. Heat 2 teaspoons vegetable oil in 10-inch skillet over high heat. When hot, use a paper towel to wipe away excess oil, leaving a thin film on entire surface. Reduce heat to medium-high and add 1/4 cup batter for each of 3 pancakes. Cook until there are bubbles at edges. Turn with a metal turner and cook other side. Continue to cook remaining batter, adding more oil as necessary.
Variations:
Whole-wheat pancakes: Decrease flour to 3/4 cup and add 1/4 cup whole-wheat flour.
Blueberry: Fold 3/4 cup berries into batter.
Banana: Slice 1 ripe banana into batter.
Pecan: Add 2/3 cup chopped toasted pecans to the batter.
Nutrition information per pancake:
Calories …. 85 Fat …………. 3 g Cholesterol .. 30 mg
Sodium .. 200 mg Carbohydrates .. 11 g Protein …….. 3 g
STUFFED ZUCCHINI, TURKISH STYLE
Preparation time: 25 minutes
Cooking time: 30 minutes
Yield: 8 sidedish servings
This is a favorite from a Middle Eastern dinner described in an April Good Eating story about gourmet clubs.
4 medium zucchini, halved lengthwise
3 tablespoons unsalted butter
1 medium onion, finely chopped
3 small cloves garlic, minced
Salt, freshly ground pepper
3 large eggs, lightly beaten
3/4 cup (3 ounces) shredded Swiss cheese
1/2 cup (2 ounces) crumbled feta cheese
1 1/2 tablespoons all-purpose flour
1 tablespoon chopped fresh dill
Paprika, about 1/4 teaspoon
1. Heat oven to 375 degrees. Scoop out insides of zucchini with melon baller, leaving a 1/2-inch rim. Place zucchini in 13- by 9-inch baking dish; set aside. Chop scooped-out zucchini.
2. Melt butter in large skillet over medium-high heat. Add chopped zucchini, onion and garlic. Cook, stirring often, until softened, 5 to 6 minutes. Add salt and pepper; transfer to a bowl. Lightly mix in eggs, cheeses, flour and dill.
3. Spoon mixture into zucchini halves. Sprinkle with paprika. Bake until hot, 30 minutes. Serve hot or at room temperature.
Nutrition information per serving:
Calories … 140 Fat ……….. 11 g Cholesterol .. 110 mg
Sodium .. 130 mg Carbohydrates .. 4 g Protein ……… 7 g
RED LENTIL SOUP WITH CHICKEN
Preparation time: 25 minutes
Cooking time: 2 hours
Yield: 5 servings
This winning soup is adapted from Sheraton’s book, “The Whole World Loves Chicken Soup,” and was printed in a January cover story.
1 chicken, 3 1/2 to 4 pounds, quartered
10 cups water, or more
2 tablespoons olive oil or unsalted butter
1 medium carrot, diced
2 ribs celery, diced
1 medium onion, chopped
1 clove garlic
1 1/2 cups red lentils, rinsed twice in cold water
1/2 cup crushed tomatoes
Large pinch each: ground saffron, ground ginger
1/8 teaspoon harissa, see note, or 1/4 to 1/2 teaspoon crushed red pepper flakes
Salt to taste, about 2 1/2 teaspoons
1 cup vermicelli noodles, broken in 1 1/2-inch lengths
Chopped cilantro, lemon wedges for garnish
1. Put chicken and giblets (except liver) in a 4- to 5-quart pot; add water to cover. Heat to a boil, reduce to a simmer and skim off any foam that rises to surface. When foam subsides, cover partly and simmer as you prepare vegetables.
2. Heat oil in small skillet and cook carrot, celery and onion until soften and turn light brown, about 7 minutes. Add to soup along with garlic, lentils, tomatoes and all the spices.
3. Cover partly and simmer gently until chicken is falling from the bones and lentils are disintegrating, 1 to 1 1/2 hours. To prevent scorching, stir frequently and add more water as necessary. Add vermicelli about 15 minutes before the soup is served. If you’re making soup in advance, do not add vermicelli until soup is reheated, thinning with additional water as necessary.
4. Remove chicken and reserve dark meat for another use. Trim breast meat from skin and bones, dice or shred meat; return it to soup. Adjust seasonings. Add cilantro and lemon wedges for garnish if desired.
Note: Harissa is a Middle Eastern sauce made from hot peppers, garlic, cumin and other spices. It is sold in cans and bottles in some supermarkets.
Nutrition information per serving:
Calories ….. 395 Fat ………… 10 g Cholesterol .. 35 mg
Sodium .. 1,195 mg Carbohydrates .. 50 g Protein ……. 29 g
SLOW-BAKED SALMON WITH CUMIN-CAYENNE DUST
Preparation time: 5 minutes
Cooking time: 35 minutes
Yield: 4 servings
Pat Dailey commemorated Cinco de Mayo by inventing this slow-baked, warmly spiced salmon for her Fast food column.
2 cups rock or kosher salt, about
1 teaspoon ground cumin
1/2 teaspoon light brown sugar
1/4 teaspoon ground red (cayenne) pepper
4 salmon fillets, 5 to 6 ounces each
1. Spread salt in shallow roasting pan just large enough to hold the salmon. Put in oven; heat oven to 350 degrees.
2. Combine cumin, brown sugar and ground pepper. Sprinkle over salmon fillets, gently patting onto surface.
3. When oven is heated, reduce temperature to 225 degrees. Carefully arrange salmon over salt, placing it skin-side down. Bake until cooked in center, 25 to 30 minutes. Remove from salt bed with spatula; carefully remove skin.
Nutrition information per serving:
Calories …. 310 Fat ……….. 16 g Cholesterol .. 125 mg
Sodium …. 95 mg Carbohydrates .. 1 g Protein …….. 39 g
