Looking back at this productive year, the Good Eating staff selected 10 favorite Tribune recipes-those that tasted so good that we clipped the recipes to take home and cook again.
It surely was a difficult task, though. In a year of fine eating, how could we not include the wonderful milk chocolate pots de creme from Rhapsody restaurant? Or the spicy shrimp chowder featured in
Tribune Magazine? Or the roasted chicken with shallots and tarragon from a Weekend Cook column?
But we managed to sort through the more than 400 recipes tested in our kitchen and come up with the year’s best. Here they are again-now it’s your turn to clip and save.
ROASTED CHICKEN WITH SHALLOTS AND TARRAGON
Preparation time: 5 minutes
Standing time: 30 minutes
Roasting time: 1 hour
Yield: 6 servings
Summer barbecuing is a great way to entertain, wrote Abby Mandel in her Weekend Cook column in July. But sometimes you want to prepare food ahead so you can enjoy your party; this roasted chicken works perfectly for those occasions, she wrote: “This version is one of the best that I have made.”
2 tablespoons olive oil
2 broiler chickens, about 2 3/4 pounds each, trimmed of fat
2 tablespoons seasoned salt
1 tablespoon lemon pepper
2 large shallots, halved
1 small bunch tarragon
1. Heat oven to 425 degrees. Rub oil over surface and inside of chickens. Combine seasoning salt and lemon pepper in small bowl. Sprinkle chickens inside and out with salt and pepper mixture.
2. Place chickens, breast side down, on a rack in a shallow roasting pan. Fill cavity with shallots and most of the tarragon (use remaining tarragon for garnish), dividing evenly between chickens. Tuck wings under; tie legs together.
3. Roast until lightly browned, about 30 minutes. Remove from oven. Turn chickens breast side up. Roast until well browned and meat thermometer inserted between thigh and leg registers 180 degrees (or insert tip of knife to be sure juices run clear), about 35 minutes more, depending on size.
4. Remove shallots and tarragon; discard. Cut chickens in half, removing backbones with knife. Transfer chickens to platter; garnish with remaining tarragon. Serve hot or at room temperature.
Nutrition information per serving:
Calories ……… 395 %calories from fat .. 60 Carbohydrate …. 1 g
Fat …………. 26 g Cholesterol ….. 119 mg Protein …….. 38 g
Saturated fat …. 7 g Sodium …….. 1,700 mg Fiber ……….. 0 g
SPICY SHRIMP CHOWDER
Preparation time: 1 hour
Cooking time: 40 minutes
Yield: 10 main-course servings
A winter story on soup by Food and Wine Columnist William Rice featured Courtenay High Tyler, a self-taught cook and baker who has been preparing fresh soups at John’s Finer Foods in Chicago. This chowder is one of her favorites.
7 cups homemade or canned vegetable broth
1 pound medium shrimp, peeled, deveined, shells reserved
3 tablespoons olive oil
1 large onion, diced
3 medium carrots, peeled, diced
3 ribs celery, diced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper or less to taste
Salt, freshly ground black pepper
2 medium baking potatoes, peeled, diced
5 plum tomatoes, diced
1 package (10 ounces) frozen corn kernels
1 cup cream or half-and-half
1/2 cup coarsely chopped fresh cilantro
1. Heat vegetable broth to simmer in large saucepan. Add shrimp shells (set shrimp aside in refrigerator); simmer 10 minutes. Remove shells.
2. Heat oil in large pot; add onion, carrots and celery. Saute until onion is translucent, about 5 minutes. Add coriander, cumin, cayenne, and salt and pepper to taste and vegetable broth; heat to boil. Add potatoes, tomatoes and corn. Heat almost to simmer; cook until vegetables are tender, 20-25 minutes. Remove from heat; allow to cool slightly.
3. Transfer a third of the vegetables to food processor or blender; puree. Return puree to pan; add cream and shrimp. Cook over low heat until shrimp just turn pink, about 1 minute. Do not boil or shrimp will become tough. Serve hot in bowls; garnish with cilantro.
Nutrition information per serving:
Calories ……… 175 % calories from fat .. 38 Carbohydrate … 19 g
Fat ………….. 8 g Cholesterol ……. 60 mg Protein ……… 9 g
Saturated fat .. 2.4 g Sodium ………… 95 mg Fiber ……….. 3 g
CHICKEN POTATO PANCAKES WITH PEACH SALSA
Preparation time: 45 minutes
Cooking time: 55 minutes
Yield: 6 servings
In an August story about the growing popularity of white peaches in the Midwest, writer Kristin Eddy included the following savory appetizer. When peaches are not available, try substituting mangos or papayas in the salsa. Adapted from “Lee Bailey’s Cooking for Friends.”
Chicken pancakes:
6 medium chicken thighs
Salt, freshly ground pepper
1 1/2 cups grated potato, squeezed dry
1 small onion, grated
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Hot pepper sauce
3 eggs, lightly beaten
1/2 cup vegetable oil
3 tablespoons butter
Peach salsa:
2 large ripe peaches, peeled, diced
1 tablespoon fresh lemon or lime juice
6 green onions, chopped
2 tomatoes, seeded, cut in strips
1 tablespoon each, minced: jalapeno, cilantro
1/3 cup olive oil
2 tablespoons sherry or red wine vinegar
2 teaspoons honey
1. Heat oven to 375 degrees. Season chicken thighs with salt and pepper; place skin side up in baking pan. Bake 30 minutes. Reduce heat to 300 degrees; cook until meat is cooked through, 15-20 minutes.
2. For salsa, toss peaches with lemon juice in medium bowl. Mix in green onions, tomatoes, jalapeno and cilantro. Whisk together oil, vinegar and honey in small bowl. Pour over peach mixture; toss.
3. Remove meat from chicken; chop coarsely. Set aside. Mix together potato, onion, flour, salt, pepper and hot sauce to taste in medium bowl. Stir in chicken; stir in eggs until well combined.
4. Heat oil and butter in large skillet. Pour 1 /4 cup batter for each pancake into skillet, patting down slightly to form patty. Fry until golden, about 2 minutes. Turn; cook through, about 1 minute. Drain excess oil from salsa with slotted spoon. Serve with warm chicken pancakes.
Nutrition information per serving:
Calories …….. 525 % calories from fat .. 71 Carbohydrates … 21 g
Fat ………… 44 g Cholesterol …… 170 mg Protein ……… 19 g
Saturated fat .. 11 g Sodium ……….. 470 mg Fiber ………. 2.8 g
PINEAPPLE CAKE WITH WARM GINGER-PINEAPPLE SALSA
Preparation time: 50 minutes
Cooking time: 1 hour
Yield: 10 servings
In a June story, writer Kristin Eddy described new breeding techniques that result in more and more produce on the sweet side. These efforts include new varieties of melons, onions, young carrots, peas and pineapple, which we used in the following recipe. Sugary fresh pineapple is nicely balanced in this not-too-sweet cake, adapted from “Allen Susser’s New World Cuisine and Cookery.”
Cake:
2 sticks (1 cup) unsalted butter, softened
1/2 cup sugar
3/4 cup pure maple syrup
3 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour, sifted
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup whole milk
1 cup diced fresh pineapple
Ginger-pineapple salsa:
3 tablespoons unsalted butter
1/2 cup light brown sugar
1 teaspoon minced fresh ginger
1/2 teaspoon each: ground cinnamon, vanilla extract
Pinch sea salt
1 piece star anise, crushed
2 cups diced fresh pineapple
1/2 cup macadamia nuts, chopped, toasted, see note
1. Heat oven to 350 degrees. For cake, beat butter in bowl of electric mixer on high speed until pale and fluffy, 3-4 minutes. Add sugar and syrup; beat until well mixed. Scrape down sides of bowl. Beat in egg yolks one at a time until well mixed, scraping down sides of bowl between yolks. Beat in vanilla.
2. Combine flour, baking powder, cinnamon and salt in medium bowl. Add to butter mixture alternately with milk in three stages; mix well. Add pineapple.
3. Beat egg whites in clean bowl of electric mixer until stiff but not dry; fold into batter in three stages. Line greased and lightly floured 10-by-8-inch loaf pan or 10-inch tube pan with greased parchment paper or wax paper; pour in batter. Bake until cake tester comes out clean, about 1 hour. Place pan on wire rack to cool 15 minutes; unmold cake onto wire rack. Cool completely before removing paper.
4. For salsa, melt butter in large skillet over medium heat. Add brown sugar and ginger; cook 1 minute. Stir in cinnamon, vanilla, salt and star anise; mix well. Add pineapple and nuts; cook until warmed through, 3-4 minutes. Slice cake. Serve with warm salsa.
Test kitchen note: To toast macadamia nuts, heat skillet over medium heat. Add nuts. Cook, stirring often, until nuts are lightly brown and begin to release their fragrance, about 4 minutes. Do not overcook.
Nutrition information per serving:
Calories ……… 525 % calories from fat .. 49 Carbohydrates .. 64 g
Fat …………. 29 g Cholesterol …… 125 mg Protein ……… 5 g
Saturated fat … 15 g Sodium ……….. 310 mg Fiber ……… 1.9 g
MILK CHOCOLATE POTS DE CREME
Preparation time: 5 minutes
Cooking time: 20 minutes
Chilling time: 4 hours
Yield: 8 servings
Despite the global splurge in nostalgia as the 20th Century turned the corner, the Good Eating staff remained unsatisfied on a few important points. Such as: Does anyone still make red flannel hash (which appears elsewhere on this page). And what about pots de creme? These custards were traditionally served in tiny china pots with lids. Who has those anymore? But the dessert gained new favor in 2000; it showed up on the menu at Rhapsody and erwin restaurants in Chicago. This recipe is from pastry chef Erika Masuda of Rhapsody.
2 cups (1 pint) whipping cream
3/4 cup milk
8 egg yolks
12 ounces milk chocolate
1. Heat 1 cup of the cream and milk in heavy saucepan over low heat, 5 minutes. Place egg yolks in mixing bowl; beat briefly. Add 1 tablespoon of the hot cream mixture, stirring rapidly. Add 3 more tablespoons cream, one at a time, to warm the yolks. Add yolks to pan; heat, stirring, until mixture reaches 175 degrees on instant-read thermometer, about 10 minutes.
2. Melt chocolate in heavy saucepan or double boiler over low heat until smooth, about 5 minutes. Blend into cream. Pour mixture into 8 custard cups or pots de creme molds. Chill 4 hours.
3. Whip remaining cream to soft peaks. Serve with pots de creme.
Nutrition information per serving:
Calories ……… 495 % calories from fat .. 72 Carbohydrates .. 28 g
Fat …………. 41 g Cholesterol …… 305 mg Protein ……… 8 g
Saturated fat … 23 g Sodium ………… 75 mg Fiber ……… 1.5 g
BUTTERNUT SQUASH GRATIN WITH ONIONS AND SAGE
Preparation time: 25 minutes
Cooking time: 1 hour, 20 minutes
Yield: 6 servings
The following recipe was included in a February article by freelance writer Elizabeth Lenhard about the latest range technology. Stoves and cooktops, she wrote, have become “as sophisticated as a souped-up SUV or the latest in laptops.” But this gratin is as homey as Grandma’s kitchen. It’s adapted from a recipe in “Vegetarian Cooking for Everyone,” by Deborah Madison.
1/4 cup olive oil
1 large onion, thinly sliced
4 thyme sprigs, leaves removed from stems
2 tablespoons chopped sage or 2 teaspoons dried
1/2 teaspoon salt plus more to taste
Freshly ground pepper
1 large butternut squash, cut into 1/2-inch cubes
1/2 cup flour
2 tablespoons chopped parsley
1 cup grated Gruyere or fontina cheese
1/2 cup plus 2 tablespoons heated milk
1/2 cup fresh bread crumbs
1 tablespoon butter, melted
1. Heat oven to 350 degrees. Heat half of the oil in skillet over medium heat. Add onion, thyme and sage; cook, stirring frequently, until onions are caramelized, about 15 minutes. Season with 1 /2 teaspoon salt and pepper to taste. Spread in greased 2-quart gratin dish.
2. Toss squash in flour in large bowl. Heat remaining oil over medium heat in skillet. Add squash to skillet; cook, stirring often, until browned, about 15 minutes. Add parsley and salt and pepper to taste; cook 1 minute. Spoon squash over onion; cover with cheese. Pour milk over cheese. Cover; bake 25 minutes. Sprinkle with bread crumbs; drizzle with butter. Bake, uncovered, until squash is tender, about 30 minutes. Place under broiler to brown further, if needed.
Nutrition information per serving:
Calories ……… 325 % calories from fat .. 48 Carbohydrates .. 34 g
Fat …………. 18 g Cholesterol ……. 25 mg Protein …….. 10 g
Saturated fat …. 6 g Sodium ……….. 370 mg Fiber ……….. 5 g
HALIBUT BAKED WITH LEEKS, APPLE AND LOVAGE
Preparation time: 25 minutes
Cooking time: 40 minutes
Yield: 4 servings
“Fresh herbs have an ardent fan in Jerry Traunfeld,” Assistant Editor Renee Enna wrote in a spring review of Traufeld’s “The Herbfarm Cookbook.” In addition to being an author and avid herb gardener, Traunfeld is executive chef at The Herbfarm restaurant near Seattle. This recipe is from his book.
3 medium leeks
3 tablespoons unsalted butter
3/4 cup dry white wine
1 1/2 cups unfiltered apple cider or apple juice
3/4 teaspoon salt
1 large tart apple, such as Granny Smith, Jonagold or Braeburn, peeled, cored, cut into 1/4-inch cubes
2 tablespoons coarsely chopped fresh lovage, see note
2 tablespoons sherry vinegar
Freshly ground pepper
1 1/2 to 2 pounds skinless halibut fillet or other medium-firm flaky fish fillet
1 tablespoon unsalted butter, softened
1. Cut off and discard tops of leeks at the point they turn from light to dark green. Split bottom portion lengthwise in half, keeping roots attached so that layers will not fall apart. Rinse thoroughly. Cut leeks into 3-inch lengths, discard roots, then slice each section into 1 /8-inch thick matchsticks.
2. Melt butter in large saucepan over medium heat. Add leeks; cook, stirring often, until they begin to brown, about 10 minutes. Add wine; cook until most of the liquid evaporates. Add apple cider and salt; gently boil uncovered until liquid evaporates down to below the level of the leeks in the pan, about 10 minutes. Stir in apple and lovage. Stir in vinegar; add salt and pepper to taste. Pour into ungreased 12-by-9-inch shallow baking dish.
3. Heat oven to 425 degrees. Trim any dark gray flesh from skin side of halibut fillet; remove any stray bones. Cut fillet into 4 equal pieces; sprinkle both sides with salt and pepper. Arrange fish fillets on top of leeks; press down so that they are almost submerged in the mixture but their tops are not covered by it. Cut a piece of parchment paper slightly larger than the baking dish; smear it with softened butter. Press it, butter side down, directly on fish.
4. Bake fish until it is milky, firm and just barely translucent at inside center, 10-15 minutes. (Fish will continue to cook once dish is removed from oven.) Use spatula to serve fish fillets; spoon some leeks and sauce over each piece.
Note: Fresh lovage is hard to find unless you grow it yourself. You can substitute an equal amount of coarsely chopped lemon thyme or dill, or 1 /4 cup coarsely chopped fresh parsley.
Nutrition information per serving:
Calories ……… 605 % calories from fat .. 9 Carbohydrates … 52 g
Fat …………. 34 g Cholesterol ….. 100 mg Protein ……… 26 g
Saturated fat … 11 g Sodium ……… 620 mg Fiber ………… 5 g
GRILLED CORNISH HENS WITH MOROCCAN SPICES
Preparation time: 40 minutes
Marinating time: 2 hours or overnight
Cooking time: 30 minutes
Yield: 4 servings
For the Fourth of July, Good Eating ran a feature on the use of rubs, marinades and sauces for grilling meats and included this recipe. The hens also can be successfully roasted or broiled with the Moroccan seasonings. The recipe is adapted from “Barbecue! Bible,” by Steven Raichlen. (Note: These are large servings. You may want to serve only half a hen per person.)
4 Cornish hens, about 1 pound each
1 onion, grated
3 tablespoons lemon juice
2 tablespoons each: chopped fresh parsley, chopped cilantro, olive oil
1 teaspoon salt
1/2 teaspoon each: cumin, paprika, ground ginger, white pepper
Lemon wedges
1. Discard package of giblets and fat inside body cavity of each hen. Rinse hens inside and out. Drain; blot dry with paper towels. Cut each hen lengthwise in half. Place in large baking dish. Set aside.
2. Whisk together onion, lemon juice, parsley, cilantro, oil, salt, cumin, paprika, ginger and pepper in small bowl. Pour mixture over hens; turn to coat thoroughly. Cover; marinate in refrigerator 2 hours or overnight, turning hens occasionally. Remove hens from marinade; place in large bowl or on platter. Pour marinade into small saucepan. Heat to boil; cook 5 minutes.
3. Heat grill to medium. Oil grill grate. Cook hens 13-18 minutes per side. Hens are done when golden-brown outside and juices run clear when pierced with knife. Serve immediately with marinade drizzled over hens. Garnish with lemon wedges.
Nutrition information per serving:
Calories …….. 530 % calories from fat .. 66 Carbohydrates .. 4.3 g
Fat ………… 39 g Cholesterol …….230 mg Protein ……… 40 g
Saturated fat .. 10 g Sodium ……….. 720 mg Fiber ………… 1 g
RED FLANNEL HASH, GEORGE’S DINER
Preparation time: 30 minutes
Cooking time: 35 minutes
Yield: 6 servings
In January, we investigated formerly famous foodstuffs, faded fads and overlooked culinary personalities in a story called “Whatever happened to…?” Red flannel hash was just one of the foods we discussed as an endangered species. This recipe is adapted from one in “The New England Cookbook,” by Brook Dojny. It is from George’s Diner near Lake Winnipesaukee, N.H. A food processor comes in handy for chopping the vegetables.
2 tablespoons unsalted butter
1 large onion, chopped
1 pound cooked corned beef, roughly chopped
3 potatoes, peeled, chopped
1 1/2 cups minced cooked beets, fresh or canned
1 cup cooked turnips or rutabagas, minced
1/4 teaspoon salt or to taste
1/2 teaspoon coarsely ground pepper or to taste
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
3/4 cup whipping cream
6 poached eggs, optional
Bottled salsa or chili sauce, optional
1. Melt butter in large, heavy, ovenproof skillet. Add onion; cook until it begins to soften, 5 minutes.
2. Heat oven to 400 degrees. Combine corned beef, potatoes, beets, turnips, salt, pepper, Worcestershire, pepper sauce and cream in large bowl. Toss gently to mix well; stir into skillet with onions. Press mixture to make a large cake. Cover; cook over medium heat until crust begins to form on bottom, about 15 minutes.
3. Place skillet in oven; bake until top is crisp and lightly browned, about 15 minutes. (Brown further, if desired, under broiler.) Cut into wedges or spoon onto plate to serve. Top with poached eggs if desired. Serve with salsa.
Nutrition information per serving:
Calories ……… 425 % calories from fat .. 62 Carbohydrates .. 24 g
Fat …………. 29 g Cholesterol …… 125 mg Protein …….. 17 g
Saturated fat … 14 g Sodium ……… 1,045 mg Fiber ……… 2.9 g
SAVORY BREAD PUDDING
Preparation time: 30 minutes
Cooking time: 1 hour, 5 minutes
Yield: 6 servings
“The versatility of eggs is amazing,” freelancer Kathleen Kennedy wrote in her January story, “Out of the shell.” “They are nutritious, economical and above all delicious.” This side dish proves the point. Serve it with grilled pork chops, roast chicken or as part of a brunch. Challah or French bread may be substituted for the Vienna loaf, and bottled, roasted peppers will shorten preparation time.
3 tablespoons olive oil
6 ounces fresh mushrooms, quartered
1 large leek, diced (white and green parts)
1/2 cup diced roasted red pepper
1/2 large loaf Vienna bread, cut into 1-inch cubes
1/3 cup plus 2 tablespoons grated Parmesan cheese
1 cup milk
2 cups whipping cream or half-and-half
6 large eggs
1 teaspoon each: salt, freshly ground pepper
1. Heat oven to 350 degrees. Heat oil over medium-high heat in large skillet. Saute mushrooms and leeks until lightly browned, 5-7 minutes.
2. Combine mushroom-leek mixture, roasted peppers, bread cubes and 1/3 cup of the Parmesan; place in greased 8-inch-square baking pan. Whisk together milk, cream, eggs, salt and pepper. Pour over bread cubes; sprinkle with remaining 2 tablespoons cheese.
3. Bake until lightly browned and knife inserted in center comes out clean, 1 hour.
Nutritional information per serving:
Calories ……… 585 % calories from fat .. 69 Carbohydrates .. 29 g
Fat …………. 45 g Cholesterol …… 330 mg Protein …….. 17 g
Saturated fat … 23 g Sodium ……….. 875 mg Fiber ……….. 2 g
