Recipes That Worked by Mandy Higgins

A salad for the night when you don't feel like cooking

2012-02-09T16:51:00.002-06:00

As I dragged myself home from work one night last week, completely exhausted, I hoped the recipe I chosen for us to make that night wasn’t too difficult.
   You see, I organize a week of dinners on Sunday and we get the groceries we need for them in one shopping trip on Monday night. I try to pick recipes that seem quick and easy for weeknights.
   But very occasionally, I’ll wonder as I’m driving home from work if I bit off more than I can chew for the night’s dinner, to use an apt phrase. Will I have the energy to happily make what I planned?
   On the night in question last week, I was thrilled to find when I got home that we were going to make Slivered Celery Salad with Blue Cheese Dressing (click for the recipe) from Eating Well magazine.
   It was a no-cook, super easy salad that took minutes to make. It turned out that I had planned wisely.
   And happily, it was absolutely delicious too. It’s terrific as a side to pork chops.
   The recipe calls for mixing half of the blue cheese into the salad, then sprinkling the rest on top. I simply mixed all of the blue cheese into the salad.
   We used a ¼ tsp of hot sauce instead of the full ½ tsp recommended in the recipe (or it can be left out entirely).
   To make the dressing, buttermilk, low-fat plain Greek yogurt, hot sauce and salt are mixed together.
   Chopped celery, celery leaves, scallions (also known as green or spring onions) and crumbled blue cheese are added to the dressing and the salad is tossed.

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Carbonnade à la Flamande: A fancy way of saying beef simmered in beer

2012-02-07T17:01:00.002-06:00

The dish has a fancy name: Carbonnade à la Flamande (click for the recipe), but it’s essentially sliced beef steak and onions simmered in beer.
   And man, it’s delicious.
   This dish, the name of which translates to Flemish Beef Stew, has been a favorite of my husband and I since we first made it several years ago.
   I was thrilled to find that Jacques Pepin, the superstar chef from whom the recipe comes, has included it in his Essential Pepin cookbook.
   It definitely deserves a place there.
   I do recommend this recipe with a warning, though.
   Its smell is pervasive. It will waft through the house, and stay for at least a day.
   If you don’t close doors to bedrooms, bathrooms and closets an onion odor may even stick to towels or clothing!
   If you close doors in your home while you make this, or even crack a window while you do, it will definitely help.
   It’s worth taking these extra steps to smell-proof your home – this dish is a cinch to make and its flavor is deep.
   Stew lovers will be in heaven.
   There is two hours of simmering time, so this is a recipe for a late Sunday afternoon.
   The recipe calls for using an enameled cast-iron casserole, but we have always used a Dutch oven or large stock pot and it works fine.
    In a casserole dish, Dutch oven or stock pot, pieces of beef flatiron or blade steaks are lightly browned in batches and then taken out of the pot.
   Three cups of thickly-sliced onions are then browned in the pot, then flour is stirred in. The beer from three 12-ounce (354 ml) cans or bottles is slowly poured in, and the meat is returned to the pot.
   Thyme and bay leaves are added, then the pot covered and simmered over low heat until beef is tender, about two hours.

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A cake with universal appeal: Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel

2012-02-03T15:18:00.001-06:00

Most baking is adult-and-kid-friendly.
   You don’t have to do much to convince adults and children to try cookies or cakes. It seems baked goods are universally appealing.
   Once in a while, though, I’ll bake something that goes just a few miles further down that lane of universal appeal -- something that’s equally at home on a plate for afternoon tea with grandma or in a six-year-old’s school lunch.
   Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel (click for the recipe) is an excellent example: It’s playful and portable, which kids love, but parents can also sit down and enjoy a piece after supper.
   I loved the fact that chocolate chips were used in the streusel. It’s a speedy and fun way to add texture and flavor and appeal to kids at the same time. And the word "coffee" is just to describe what the cake might be eaten with -- there is no actual coffee in the cake.
   Although there is orange peel and juice in the cake, there is very little orange taste to it. It’s so subtle, it’s seems to be simply a flavor enhancer for the moist cake.
   It was easy to make.
   For the streusel, golden brown sugar and cinnamon are whisked together to blend, then chilled unsalted butter is added and rubbed in with fingertips until the mixture holds together in small, moist clumps (the texture of wet sand). Chopped pecans and semisweet chocolate chips are mixed in.
   For the cake, sugar, room-temperature butter, eggs, orange peel and vanilla extract are mixed together with an electric mixer. A mixture of flour, baking soda and baking powder is added in alternately with sour cream, then orange juice is mixed in.
   Half of the batter is poured into a buttered and floured 13x9x2” inch metal baking pan, and is sprinkled with half the streusel. The remaining batter is dropped over by heaping tablespoonfuls and carefully spread to make an even layer. The remaining streusel is sprinkled on top.
   The cake is baked for 30 minutes, then a sheet of aluminum foil is tented loosely over the pan. The cake continues to bake, about 35 minutes longer.
  The foil is removed, and the cake is cooled in the pan for at least 20 minutes before serving. Serve warm or at room temperature.

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Chefs hand over their best recipes to Food & Wine magazine for good causes

2012-02-02T16:22:00.001-06:00

The February 2012 issue of Food & Wine magazine is full of recipes shared by 10 superstar chefs.
   And not just any recipes – their best recipes.
   Why?
   The chefs are offering their recipes in the hope people might donate to a charitable cause that’s dear to their hearts, and often one that they started themselves. It’s called the Food & Wine Chefs Make Change campaign.(To read more about it, and perhaps donate to one of the chef’s causes, visit http://www.foodandwine.com/donate - this will take you to a Facebook Page.)
   Alice Waters, Rick Bayless, Cat Cora, Bill Telepan, Emeril Lagasse, José Andrés, Michel Nischan, Art Smith, Mario Batali and Dan Barber each contributed two terrific-looking recipes to the magazine.
   You might be suspect that the recipes look hard to make, given they come from star chefs and they are their best recipes.
   It’s exactly the opposite. The recipes look quite simple to prepare. It's possible that either the chefs or Food & Wine magazine made each of them accessible for the home cook – whatever the case, I felt like I’d struck pay dirt when I flipped through them.

Here are some of the recipes I’d like to try from these star chefs. All of the recipes are available now at http://www.foodandwine.com/:
- Alice Waters: Hummus with Whole Wheat Flatbreads, Red Kurl Soup
- Rick Bayless: Mushroom and Goat Cheese Tortas, Pork Tinga
- Cat Cora: North African Fish Stew, Warm Quinoa Salad with Carrots
- Bill Telepan: Latin-Spiced Chicken in Lettuce
- Emeril Lagasse: Pasta with Roasted Squash, Sausage and Pecans
- José Andrés: Roast Chicken Thighs and Lentil Stew
- Michel Nischan: Braised Pork with Cherry Gravy
- Art Smith: Turkey-and-Pinto Bean Chili
- Mario Batali: Grilled Polenta with Spinach and Robiola Cheese, Italian Sweet-and-Sour Chicken

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Tutu's Super-Crispy Sugar Cookies: Delicious, with a great back story

2012-01-31T16:21:00.001-06:00

I like a good story behind a recipe.
   Whenever I watch a chef competition show like Top Chef, my favorite challenge is when competitors are asked to make a dish based on their first food memory, or as a tribute to the person who taught them how to cook or inspired them to be a chef.
   The stories the competitors tell are always fun to hear.
   That’s part of the reason I wanted to try Tutu's Super-Crispy Sugar Cookies (click for the recipe) from Food & Wine magazine.
   Charlie Griggs, a Food & Wine reader, wrote in to the magazine with the recipe and a letter with a good back story.
   He explained the recipe came from an elderly woman, nicknamed “Tutu” or “Grandmother,” who sold the sugar cookies each week at a farmer’s market in Hawaii. She gave Griggs the recipe on the condition he not share it with anyone for 25 years. The time had passed, and he wanted to share it.
   You can read the full letter above the recipe at the link.
   A recipe that comes with a don’t-share-25-year-proviso must be good, I thought when I read the letter. (They are good -- very good.)
   Another aspect of the recipe intrigued me: The addition of Rice Krispies cereal.
   This turned out to be the secret ingredient, which made these delicious little cookies extra-crisp. And it’s not obvious that Rice Krispies are in the cookies – most people won’t be able to identify what it is that makes the cookies so crispy.
   Kosher salt is also an essential component of the cookies. They add a depth of flavor – an extra somethin’ somethin.
   The cookies were easy to make, but I did find one direction in the recipe to be a bit misleading.
   The recipe says to spoon two-tablespoon-size amounts of dough on cookie sheets. The only problem is, a dough hardly forms after everything is mixed together! It looks more like wet sand.
   Just taking a spoonful of the dough in this manner and slapping it on the baking sheet will not a cookie make.
   I measured out two tablespoons of dough-sand into one hand, then pushed it together into a ball. It will do this easily.
   I then put the cookie-balls onto the baking sheets.
   To make the cookies, sugar, butter, kosher salt, baking soda, vanilla, flour, and Rice Krispies are mixed together with an electric mixer.
   Two baking sheets are lightly buttered, and the cookies formed and put on them as described above.
   The cookies are baked for 15 minutes, and are then flattened gently with a spatula or flipper. The sheets are put back into the oven (rotated in position), and the cookies baked for 25 minutes more.
   Let cool completely before serving.

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Tangerine-Soaked Tea Cake: An ideal treat during citrus season

2012-01-27T13:56:00.002-06:00

There’s definitely one thing I love about January and February: The appearance of an array of different types of oranges and other citrus fruits in the supermarket.
   My husband and I are big fans of blood oranges, with their deep-red crimson flesh and sweet-and-sour candy-like taste.
   Tangerines also make a major return, and these sweet citrus fruits are great for adding flavor to baking.
   Case in point: Tangerine-Soaked Tea Cake (click for the recipe), a lovely baked confection. Light and soft, it is flavored beautifully by zest and juice of tangerines, both in the cake itself and the sweet glaze on top.
   Tea cake it definitely is. It’s ideal for breakfast or an afternoon snack.
   The recipe included a step that rather mystified me: Buttering a six-cup loaf pan, then pouring in panko breadcrumbs to coat the sides.
   The breadcrumbs created very small indentations in the sides of the cake, perhaps allowing a better air flow during baking, or more glaze to soak into the cake.
   I won’t argue with the step though, because the finished product was perfect.
   Panko breadcrumbs, by the way, can be purchased in the Asian foods or bakery section of many supermarkets.
   The cake was easy to make.
   Tangerine zest (finely-grated tangerine peel), tangerine juice and lemon juice are combined in one bowl. Flour, baking soda and salt are combined in another.
   Butter, sugar and eggs are mixed together with an electric mixer, then the dry ingredients and buttermilk are added in alternating batches. The fruit juices and zest are added and mixed in.
   The batter is poured into the prepared pan, which is in turn set on a baking sheet. The cake is baked for 70 to 80 minutes.
   The glaze is made by combining tangerine juice, lemon juice and sugar in a bowl.
   After the baked cake is cooked for about 15 minutes, it is turned out onto a wire rack. With a turkey baster or pastry brush, the glaze is spread all over the top and sides of the cake.
   The cake is cooled to room temperature before serving.

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Quick Pork & Chile Stew is latest in line of great-flavor-in-little time dishes

2012-01-26T13:17:00.005-06:00

My husband have been lucking out lately with comforting, quick-to-the-table-with-great-flavor recipes.
   In the last week on Recipes That Worked, I’ve written about Chicken Meatball and Escarole Soup and Sweet-and-Sour Shrimp, both terrific family-friendly dishes that can be prepared in little time, but with no sacrifice in flavor.
   Today I’m writing about Quick Pork & Chile Stew (click for the recipe) from Eating Well magazine, another recipe that was no sweat to make but was delicious, flavorful and comforting. If the directions are followed, the pork will be moist and tender.
   Stews are one of the hardest things for which to obtain good, rich flavor in a short time and with little effort, so when a stew recipe can accomplish that, it’s definitely a keeper.
   Although the stew is unmistakably Tex-Mex in flavor, it’s still a family-friendly, especially if you substitute green bell peppers for poblanos as the recipe introduction suggests, and don’t use the optional cayenne pepper. (We used green peppers and just a pinch of cayenne).
   Cubed pork tenderloin is cooked in olive oil in a saucepan (we used a large soup pot), then transferred with any juice to a bowl.
   Onion, poblanos or green bell peppers and garlic are cooked in the pan, then cubed potato, store-bought chicken broth, cumin, oregano, salt and optional cayenne are added and the stew is left to simmer for about 10 minutes.
   The pork is returned to the stew, which is then simmered for a few minutes more. Fresh lime juice is stirred in before serving.

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Sweet-and-Sour Shrimp has impressive family-friendly flavor in little time

2012-01-24T16:14:00.001-06:00

It was a delicious little plate of food: Tender shrimp with a tangy, vinegary sauce that spilled over onto a pile of warm jasmine rice.
   We were able to make it in impressively little time.
   It was Sweet-and-Sour Shrimp (click for the recipe) from Food & Wine magazine, a terrifically tasty family weeknight meal.
   My husband and I were impressed with the depth of flavor obtained by the few ingredients. It was much better, we agreed, than similar shrimp stir-fry recipes we have ordered in restaurants.
   And this was without the fancy ketchup, Sir Kensington’s, that inspired the recipe created by Food & Wine senior recipe developer Grace Parisi.
   We used good ol’ Heinz, and got great results.
   We served the shrimp with jasmine rice, and it was wonderful. The recipe also suggests serving the shrimp with snow peas. We didn’t do this, but agreed it was a grand idea – we could just picture the tastes and textures together.
   The sauce is made by combining ketchup, soy sauce, chicken broth, sugar, chile sauce (we used Thai chile sauce), cornstarch and vinegar.
   Minced fresh garlic and ginger are cooked very briefly in a skillet, then peeled medium shrimp is added and cooked (we used large shrimp, and the results were fine). The sauce is added to the pan, and the dish is cooked until the sauce is thickened and the shrimp cooked through, about three minutes.

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Soul-satisfying Chicken Meatball and Escarole Soup

2012-01-19T14:55:00.000-06:00

It was just what the doctor ordered for my husband: A steaming bowl of delicious, comforting soup.
   My husband was in the throes of a major head cold this past Sunday night when the two of us worked together to make Chicken Meatball and Escarole Soup (click for the recipe) from Fine Cooking magazine.
   It was ideal in so many ways: It soothed his cold, it was quick to make, and it was completely and utterly delicious.
   (While I was enjoying the soup, little did I know that I was due for ickiness shortly after. Just when my husband started feeling better, I started feeling crappy, and ended up spending time home from work also getting over a head cold.)
   The secret to this soup, my husband and I theorize, is the cooking of onion, carrot and celery, which is then boiled with store-bought chicken broth and a rosemary sprig. This simulates the taste of homemade chicken broth, an excellent base for soup.
   We couldn’t find escarole, a type of endive, so we substituted spinach for it. It was an absolutely perfect substitution.
   The first step in making the meatballs is making plain fresh breadcrumbs. I put pieces of a multigrain bun in a mini-chopper to make the breadcrumbs.
   The breadcrumbs are placed in a bowl and moistened with water. Finely-grated Parmigiano-Reggiano cheese, fresh parsley, salt, pepper, ground chicken and an egg are mixed in until just combined.
   To form a meatball, one tablespoon of the chicken mixture is scooped out and rolled into a ball.
   Oil is heated over medium heat, then chopped onions, carrots and celery are cooked in it until tender.    Chicken broth, rosemary and water are brought to a boil over medium-high heat.
   The meatballs are added gently to the broth mixture, and the heat is reduced to medium-low to maintain a gentle simmer for about 10 minutes.
   The escarole or spinach is added, and the soup left to simmer five minutes more to finish cooking the meatballs and wilting the greens.
   Serve the soup with more grated Parmiagiano-Reggiano grated on top.

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Double double your delightment with Peanut Butter Sandwich Cookies

2012-01-13T16:10:00.002-06:00

Peanut butter cookies are mighty fine. There’s no mistaking the charm and comfort-food appeal of this classic soft cookie.
   I’ve got a recipe that, like Doublemint does for gum, double doubles the delightment of peanut butter cookies: Peanut Butter Sandwich Cookies (click for it) from Fine Cooking magazine.
   That’s right – two peanut butter cookies sandwich a creamy icing-like filling that is also made from peanut butter.
   It sounds good, and it is. It’s a basic, happy, comforting cookie recipe that the whole family will love.
   The cookies have the lovely trademark softness of a good peanut butter cookie, thanks to the presence of cake flour in the dough.
   The recipe says to store the cookies in a sealed container at room temperature or the fridge. I opted to store them in the fridge because the filling contains a bit of heavy cream. Before I served them, I let them warm up to room temperature first – they’re a bit too hard to eat when they’re cold.
   The recipe says it yields 18 sandwich cookies; I found the dough was actually enough for a batch of 12 cookies.
   However, the filling part of the recipe produced enough for two batches, so I obliged and made another batch of cookies. The filling is far too good to go to waste!
   Like any good comforting recipe, this one is easy to make.
   To make the cookies, all-purpose flour, cake flour, baking soda and salt are mixed together.
   Room-temperature soft butter, smooth peanut butter, white and brown sugars, vanilla and an egg are creamed together with a stand-up or hand-held electric mixer.
   The flour mixture is stirred into the flour mixture by hand just until it’s incorporated. A soft dough will form, but don’t worry if it doesn’t come together into one nice ball. You can easily press pieces of dough together to form the cookies.
   Heaping tablespoons of batter are put on baking sheets lined with parchment paper, then flattened into two-inch rounds spaced two inches apart.
   The cookies are baked until they are puffed and golden, and are then left to cool completely on a rack.
   To make the filling, confectioners’ sugar (also known as icing or powdered sugar), butter, smooth peanut butter, and heavy cream (I used whipping cream) are creamed together until smooth. Coarsely-chopped roasted unsalted peanuts (I chopped mine in a mini-chopper) and coarsely-chopped semisweet chocolate or mini semisweet chocolate chips (I used the mini chips) are stirred in.
   Filling is spread on the bottom of one cookie, another is placed on the filling, and the cookies are pressed gently together to spread the filling and "glue" them together.

Excellent soup helps me overcome parsnip hatred

2012-01-12T15:06:00.000-06:00

I hated parsnips, but now I don’t, thanks to a recipe for an awesome soup.
   For years I detested cooked parsnips. As a kid, I remember trying to desperately choke them down, tears welling up in my eyes as my parents demanded I eat them.
   But now that I’m an adult, I wanted to like parsnips. I wanted to cook them in a way that would appeal to my palate.
   I entrusted my parsnip-hating taste buds to Fine Cooking, an excellent food and cooking magazine that has never let me down.
   Parsnip and Parmesan Soup (click for it) from Fine Cooking was the recipe I chose to try.
   I was glad that it turned out to be an excellent choice.
   The sweetness of the parsnips came through deliciously. I think the secret ingredient was soy sauce, which added a perfect salty tang.
   I dare to guess that other parsnip-hating people, perhaps even children, will like this soup.
   It was easy to make.
   Peeled, trimmed and diced parsnips are cooked in butter, then shallots, garlic and fresh oregano are added and cooked. Chicken or vegetable broth (we used store-bought vegetable) is added, and everything brought to a boil.
   The soup is simmered until the parsnips are very soft, and is then pureed using a stand or immersion/handheld blender. Because my husband used a handheld blender, he didn’t need to let the soup cool a bit first before blending, nor did he need or blend it in batches as is the case with a stand-up blender. He also didn’t need to let it warm up a bit again after blending.
   Freshly-grated Parmiagiano Reggiano cheese, soy sauce and lemon juice are added to the soup and stirred. Salt and pepper is added to taste.

   The next hated vegetable to conquer with a great recipe: Brussels sprouts.

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Snap that resolution right in half with so-worth-it Banana Split Brownies

2012-01-10T15:06:00.002-06:00

If you made a New Year’s resolution to lose weight, I’m here to help to snap that resolution right in half.
   This recipe is worth it, believe me.
   Banana Split Brownies (click for the recipe) from Fine Cooking magazine are heavenly.
   Besides – all things in moderation, right?
   These brownies will be loved immediately by everyone, adults and children. The brownies’ slight “banana tang,” as my husband called it, sets it wonderfully apart from all other brownie recipes out there.
   The very pleasant banana flavor comes from real bananas, not banana flavoring as one of the brownies’ tasters wanted to know.
   Did I mention there’s a chocolate ganache and mini-marshmallow topping? Oh, yes. This fun dessert just keeps getting better and better.
   These brownies have a few more steps than your average brownie recipe, but they’re certainly not hard to make.
   The first part of the recipe calls for melting butter in a three-quart saucepan, then adding the rest of the ingredients to the butter in the saucepan.
   I didn’t do that. I opted for melting butter in the saucepan and letting it cool as directed, but then I poured it into in a mixing bowl and added the rest of the ingredients to the butter in bowl.
   The butter is melted in a saucepan over medium heat until it smells nutty and turns golden, about four to five minutes. The pan is removed from the heat and left to cool for five minutes.
   The butter is transferred to a bowl (or left in the pan), and sugar, salt, eggs, mashed overripe banana, vanilla, cocoa powder and flour are added and the mixture whisked together.
   The batter is spread in a nine-inch square metal baking pan that was been lined with foil. After baking the brownies are left to cool.
   To make the ganache topping, heavy cream (I used whipping cream) is brought to a boil in a small saucepan over medium heat. Boiling cream is always tricky business, as it can burn easily. My advice is to stir it constantly and take it off the heat at the first signs of large bubbles.
   The saucepan is removed from the heat and chopped banana is stirred into the cream. The mixture is left to steep for one hour.
   Finely-chopped semisweet or mildly bittersweet chocolate is put in a medium heatproof bowl. (I used semisweet chocolate chips to speed things up a bit.)
   The cream with the banana in it is brought to a boil again, then strained through a fine-mesh strainer held directly over the bowl of chopped chocolate. The banana is discarded, and the chocolate mixture is left to stand for one minute. It is then stirred until smooth.
   The ganache is poured evenly over the cooled brownies, then covered with mini marshmallows and sliced almonds.
   The brownies are broiled to brown the tops of the marshmallows. This takes mere seconds, so be very careful. The 20 seconds suggested for a rotation in the recipe is actually too much time – I checked my brownies after just 10 seconds about six inches under the broiler, and the marshmallows were perfectly toasted.
   The brownies are cooled until the ganache and marshmallows set. Using the foil overhang, the brownies are removed from the pan and cut into squares.

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Absolutely amazing Spaghetti with Savoy Cabbage and Breadcrumbs

2012-01-05T15:39:00.002-06:00

After an extremely busy time at my day job last week, I have this week off.
   My mom wanted to know what I had planned.
   Housework, cooking, baking, I said.
   "And blogging," my husband said, subtly reminding me that I've been slightly neglecting Recipes That Worked (purely out of necessity, not purposely).
   To make up for it, I've got a killer recipe today -- Spaghetti with Savoy Cabbage and Breadcrumbs (click for the recipe).
   It comes from Martha Stewart Living, and was in the "From My Home to Yours" section of the magazine. Stewart wrote this is a dish she makes often for guests, so I knew we had to try it.
   It was amazing.
   Anyone who claims they hate cabbage will be converted by this dish. The cabbage is thin and slightly crisp, a perfect companion to the spaghetti. The recipe calls for Savoy cabbage, but any type of green cabbage will work well.
   There are two stars of the dish: The cabbage and the breadcrumb topping.
   Freshly-made breadcrumbs are cooked until golden brown in a combination of melted butter and garlic. It's a masterful tactic, producing crisp breadcrumbs that are a heavenly topping to an already delicious dish.
   And to make a great dish even better, it's easy to make.
   Spaghetti is cooked in boiling water (I cooked the spaghetti until it was tender, rather than al dente as the recipe says). Some of the cooking water is reserved before the pasta is drained. I highly recommend using white pasta for this recipe, not whole wheat if you are inclined to such substitutions. We used Catelli Smart.
   My husband made fresh breadcrumbs from a multigrain bun. He put chunks of it in a mini chopper to produce the crumbs.
   Butter is melted in a skillet, then very thinly sliced or minced garlic is cooked in it until fragrant. The breadcrumbs are added and cooked until golden brown. The recipe said this will take about four to five minutes, but it only took us about 2.5 minutes.
   More butter is melted in a large high-sided skillet. Thinly-sliced cabbage (don't use the hard core), salt, pepper and cabbage are added, and the cabbage is cooked until its slightly wilted. Water is added, and the cabbage cooked some more, covered, until tender.
   Heavy cream (I used whipping cream) is added to the cabbage, and the mixture cooked briefly until the sauce is reduced slightly.
   The pasta, reserved cooking water, and finely-grated Parmesan cheese are added.

The 10 best recipes I reviewed in 2011

2012-01-02T16:52:00.002-06:00

All the recipes I write about are good. That's the purpose of this blog.

But I wanted to look back at all the recipes I reviewed in 2011 and pick the best, the cream of the crop, the ones that will bring a look of wonder and delight to their lucky recipients.

After much consideration, these are the 10 best recipes I reviewed in 2011. Three drink recipes made the list.

Caramelized Banana Splits with Hot Chocolate Sauce - A fun late-evening treat on winter's night.

Chinese Barbecued Baby Back Ribs - These tasty ribs are "barbecued" in the oven -- and it takes just an hour and a half from start to finish to make them.

Ginger Rum Shandy - A fantastic combination of ginger syrup, apple juice, beer and lime juice. Even better, it's a recipe from cool Canadian chef Chuck Hughes.

Linguine with Lemon Garlic Shrimp - Mascarpone cheese is the key ingredient of this pasta's soft, creamy sauce.

Crispy Baked Drumsticks with Honey-Mustard Sauce - Easy to make fare that will please your family's palates. The honey-mustard sauce is out of this world.

Porterhouse Steak with Pan-Seared Cherry Tomatoes- A carnivore's dream.

Panna Cotta Parfaits with Raspberry Compote - A favorite in my extended family, this easy-to-make creamy dessert takes the fussiness of most panna cotta recipes and throws it right out the window.

Summer Berry Icebox Pie - When berry season returns, I strongly advise making this stunningly delicious dessert.

Classic Sweet Tea - Homemade iced tea gets absolutely amazing with this recipe, which uses the secret step of room temperature water to brew it.

Nectarine-Basil Lemonade - So easy to make and so lovely to drink. This recipe is a favorite in my family.

Fabulous holiday recipes

2011-12-22T11:42:00.000-06:00

With just a couple of days to go before Christmas, you may be thinking of doing some last-minute baking or snack making, or you're looking for an ideal cocktail, appetizer or side dish to serve.

Here's my list of fabulous holiday recipes to give you plenty of great ideas.

Tempting treats
Orange Poppy Seed Cookies
Honey-Spice Cake
Double Chocolate-Peppermint Crunch Cookies
White Russian Sorbet
Cardamom Crescents
Maple Syrup Gingerbread
Butterscotch Shortbread
Fig and Rum Squares
Toffee Millionaires
Nutella Fudge Brownies
White Chocolate and Peppermint Brownies
Chocolate Dulce de Leche Bars
15-Minute Chocolate-Walnut Fudge
Anna's Walnut-Rum Wafers
Orange Butter Cookies with Grand Marnier Glaze
Gingerbread
Clove-Scented Chocolate & Apricot Loaf
Red Velvet Whoopie Pies

Sensational sides
Pear-Quinoa Salad
Warm Spinach, Mushroom and Goat Cheese Salad
Noodle Kugel
Simple Two-Potato Gratin
Celery Root and Apple Salad with Hazelnut Vinaigrette
Garlic Mashed Potatoes with Smoked Gouda and Chives
Braised Fingerling Potatoes with Thyme & Butter
Greek-Spiced Baked Shrimp

Appetizers and snacks
Sweet and Salty Pecans
Nutty Pimiento Cheese Balls
Garlic and Cheese Crostini
Goat Cheese and Red Pepper Jelly on Crackers

Drinks
Christmas Punch
Sparkling Ginger Cocktails
Ginger Rum Shandy
Sea Viper
Champagne Cosmo
Pomegranate Punch

The main event
Tourtiere
Orange and Cumin Pork Loin
Pistachio-Crusted Rack of Lamb

Go a little nuts during the holidays with Sweet and Salty Pecans

2011-12-21T13:55:00.000-06:00

Many households go a little nuts during the holidays.
   That is, many people like to set out trays of mixed nuts – walnuts, almonds, pecans, pistachios – for their guests to snack on. My father is a firm believer in this method of entertaining at Christmas.
   You can go one step beyond just setting a nut tray – you can dress them up in a delicious little coating.
   In the case of Sweet and Salty Pecans from Martha Stewart Living magazine, brown sugar, heavy cream and coarse salt dress up pecans in the most savoury manner.
   Served slightly warm or at room temperature, these nuts are guaranteed to please both young and old. It’s the kind of snack to pass around while everyone is watching a Christmas movie together.
   And the nuts are so easy to make, absolutely perfect if you’re looking for a last-minute holiday recipe idea.
   Light-brown sugar, heavy cream, ¾ tsp coarse salt and pecans are stirred together until the pecans are well coated. The nuts are spread onto a rimmed baking sheet in an even layer.
   The nuts are baked for 20 to 22 minutes, and are stirred every five. When they come out of the oven, the pecans are sprinkled with ¾ tsp more of coarse salt, then left to cool.
   The pecans keep well in an airtight container.

Taking my turn at the poppy seed wheel with Orange Poppy Seed Cookies

2011-12-19T16:21:00.001-06:00

Recently I wrote about Honey-Spice Cake, a recipe that attracted me to try it because it contains honey, a primary ingredient in Ukrainian baking.
   The same thing occurred with Orange Poppy Seed Cookies (click for the recipe) from Fine Cooking magazine.
   Poppy seeds are popular in Ukrainian baking and cooking. My Baba makes poppy seed buns, and my mother often serves kutia, a traditional Ukrainian sweet grain pudding dotted with poppy seeds, on Christmas Eve (although I have to admit, I don’t like kutia!)
   I wanted to take my turn at the poppy seed wheel, and so picked these cookies, which looked like they would be perfect for the holiday season.
   They are a perfect family-friendly cookie for the holidays – just a bit crispy, with the perfect balance of orange and poppy seed flavors.
   Once the dough is made and shaped into a log, the recipe says to freeze it for an hour or refrigerate for several hours until very firm. However, the recipe says the dough can also be kept frozen for several weeks, and so I took a cue from that and simply froze the dough for about three hours before I cut it into pieces for baking.
   Make sure to cut the dough-log into 3/16-inch thick rounds as the recipe suggests – it’s the ideal thickness to create cute, crispy cookies.
   Poppy seeds, by the way, can be found in the spice section of many supermarkets.
   The cookies are easy to make.
   Flour, poppy seeds, baking powder and salt are combined in a small bowl.
   Softened unsalted butter and sugar are beaten together with an electric mixer, then an egg, orange juice, orange zest (finely-grated lemon peel) and lemon zest (finely-grated lemon peel) are added and the mixture beaten some more. The flour mixture is added and beaten on low until just combined.
   The soft dough is put on a large piece of plastic wrap, and wrapped and frozen for 30 minutes. Though the recipe didn’t say to do this, I formed the dough into a log already at this point.
   After the dough is frozen for 30 minutes, it’s unwrapped and kneaded briefly to remove air pockets. The dough is rolled into a nine-inch log and wrapped (roll the log yourself, don’t bother letting the plastic do it as the recipe says.)
   After refrigeration or freezing time, the log is unwrapped, then sliced into 3/16-inch rounds. The rounds are set one inch apart on lightly-greased or parchment-covered cookie sheets (I used parchment paper), then baked in the oven.
   After a few minutes of cooling, the cookies are transferred to a wire rack to cool completely.

Christmas Punch: For making merry in a major way

2011-12-16T16:41:00.001-06:00

It’s the time of year to make merry in a major way, and I always find a great way to do that is with an awesome festive punch.
   I’ve made it a bit of tradition to try a new punch each holiday season.
   This year’s selection is Christmas Punch from Martha Stewart Living magazine.
   It’s a wonderfully refreshing combination of pomegranate and cranberry juices, vodka and orange-flavored liqueur. Serve it with some festive appetizers and the party will be started.
   Although the recipe makes 12-16 servings, implying it’s meant for a crowd, this punch also works for the smallest of get-togethers. Just scale back the ingredient measurements in the recipe, and swap the punch bowl for a pitcher.
   The punch can be made in advance, which can be very helpful when things get busy. Combine all the ingredients, except the club soda, and chill them in a pitcher or bowl. Add the freshly-opened club soda just before serving.
   A simple syrup is prepared on the stovetop from sugar and water. It’s cooled and refrigerated until it’s cold.
   Chilled pomegranate juice and cranberry juice (I used cranberry cocktail), vodka, Cointreau or other orange-flavored liqueur (Grand Marnier, for example), fresh lemon juice and the simple syrup are combined.
   If serving right away, add the club soda. If serving later, refrigerate the punch and add club soda just before serving.
   Although I served the punch over ice, I didn’t bother freezing cranberries in the ice cubes as the recipe suggests.

Honey and spice and everything nice in lovely cake

2011-12-15T16:58:00.004-06:00

I latched onto the name of the recipe immediately when I saw it in Saveur magazine: Honey-Spice Cake.
   I come from a Ukrainian heritage, and honey is used a lot in Ukrainian cakes and cookies.
   I remember my mom telling me about how her grandmother always used to make honey cookies and how delicious they were. They also kept for a long time without refrigeration.
   The recipe looked very promising, with savory cookie spices worthy of the best gingerbread along with a touch of Grand Marnier, so I gave it a whirl.
   I wasn’t disappointed. This is an amazing cake – moist and flavorful. I think my mother’s family would definitely approve of it.
   The cake will keep well for a few days if left in a cake saver and sliced as needed, but I found it tasted best on the day it was made. It was extra moist, with the orange flavor more prominent (but definitely not annoying).
   The cake would make a lovely dessert for a holiday supper.
   The recipe calls for a four-quart Bundt pan, which is a 16-cup Bundt pan. I didn’t calculate this at first, and so used a 12-quart Bundt pan to bake the cake.
   Although the cake was fine and didn’t spill over while baking – barely – I don’t recommend using a 12-cup pan. Use the 16 and don’t worry about overflow.
   The cake was very easy to make.
   Flour, cinnamon, allspice, ginger, baking powder, baking soda and salt are mixed together in a bowl.
   Sugar, egg yolks (six!), oil, honey, orange juice, orange zest (finely-grated orange peel) and Grand Marnier are mixed together, then the dry ingredients are added and everything is stirred until just combined.
   The egg whites are beaten with sugar until stiff peaks form (lift the beaters upwards and see if peaks form in the whites), and the whites are then folded into the batter.
   The recipe says to bake the cake for 60 minutes, but I baked it for about 53 minutes. It started to smell as if it was burning, so I took it out. This could have been because I used a smaller pan size than called for.
   The cake is cooled (I let it cool for about 15 minutes), then inverted on a serving plate. I let the cake cool completely at this point, then I made the glaze of orange juice and confectioners’ sugar (icing or powdered sugar) and drizzled it over the cake. It takes about 30 minutes for the glaze to set.

Cold adds to the charm of Double Chocolate-Peppermint Crunch Cookies

2011-12-13T13:28:00.001-06:00

One of my favorite childhood memories is this: Sneaking into the basement freezer at Baba’s house and retrieving one of her beautiful baked treats that were piled up in ice-cream pails. (Baba is Ukrainian for grandmother.)
   There was something about eating a completely frozen butterscotch bar or mint-chocolate cookie that made it even more delicious.
   My husband had a similar ritual at his Nanny’s house, sneaking frozen goodies out of the freezer.
   We were both reminded of these childhood escapades when we enjoyed Double Chocolate-Peppermint Crunch Cookies from Bon Appetit magazine right after they’d been taken out of the fridge.
   Although these cookies are fine served at room temperature, I prefer eating them right out of the fridge. The cold makes the crushed candy cane on top extra crunchy.
   These cookies are the ultimate fun family holiday treat. Everyone will scoop them up and eat ’em quickly, but not before admiring the crushed red peppermint candy on top.
   My one suggestion for this recipe is to finely crush the candy canes or peppermint candies, not coarsely crush them as the recipe says.
   I have learned through past experience that coarsely-chopped candy canes or peppermint candies can be very annoying to bite through in baked goods. They could even be a choking hazard, especially for children.
   I broke up candy canes into pieces, then crushed them into very fine pieces in a mini-chopper, though a food processor or blender would probably work too.
   To make the cookies look especially festive, buy candy canes or peppermint candies that have a large amount of red on them. I bought gourmet candy canes with lots of red color at a bulk foods store, and, once finely crushed and sprinkled on the cookies, they looked fantastic.
   The bittersweet chocolate chips called for in the recipe can also be found in well-stocked bulk and natural foods stores.
   Be sure to follow the recipe’s direction to make each cookie from one level tablespoon of dough. These cookies are meant to be small and cute.
   Bittersweet chocolate chips are melted in a metal bowl set over a saucepan of simmering water.
   Two-thirds of a cup of the melted chocolate is measured out to be used as drizzle later on. The recipe says to transfer this reserved chocolate to a small metal bowl to be rewarmed later on over simmering water. I sped things up a bit by measuring the reserved chocolate into a glass measuring cup. Later on, I put it in the microwave for a few seconds to warm and melt the chocolate again.
   Flour, cocoa powder, baking powder, instant espresso powder and salt are whisked together in a medium bowl.
   Butter is beaten in a large bowl until creamy, then sugar and vanilla and peppermint extracts are added and the mixture beaten until smooth (actually, it won’t be entirely smooth – more like pieces of buttery smoothness).
   Eggs, melted chocolate and the dry ingredients are beaten into the butter mixture, then ½ cup of bittersweet chocolate chips is stirred in.
   Level tablespoonfuls of dough are rolled into balls and placed on a baking sheet covered with parchment paper. (I got lazy and didn’t bother forming all the cookies into balls; I picked up pieces of dough and put them right onto the baking sheet. They still come out of the oven nice and flat.)
   After baking, the cookies are cooled completely.
   The reserved melted chocolate is rewarmed (see my microwave technique, described above), and drizzled over the cookies with a fork. The finely-crushed candy canes or pepperming candies are sprinkled on top.
   The cookies are chilled until the chocolate sets, about 20 minutes.
   As I said at the top of this blog entry, I prefer to store these cookies in an airtight container in the fridge, and serve them right after they’ve been taken out of the cold. However, they’ll also be fine at room temperature for a few hours.

White Russian Sorbet is perfect for winter

2011-12-09T16:25:00.001-06:00

A White Russian is a cocktail I equate with winter.
   The sweet flavors of milk or cream mixed with a coffee liqueur are, for me, an ideal libation for a chilly evening.
   That’s why, when I saw the recipe for White Russian Sorbet (click for it), I knew I would have to make it in the wintertime, even though it was a sorbet recipe and I most often make icy sorbet in the summer.
   I made the sorbet for the first time last weekend, and it made for a delicious wintry treat. As I enjoyed the first spoonful, I knew my decision to make it in cool weather was right. I think all who try it would agree!
   It would make a lovely dessert at the end of a fancy holiday dinner.
   Although this recipe is extremely easy to make, it does take the sorbet a long time to freeze completely. I recommend freezing it overnight before serving.
   I made the ice cream-maker version of the sorbet, processing it in the maker for 20 minutes, then transferring the slightly icy liquid to an air-tight container and putting it in the freezer to firm up.
   The recipe can be made without an ice cream-maker. It then becomes a granita, which has bigger ice crystals than sorbet. Extra water is added to the sorbet mixture, which is then poured into a metal baking pan. The pan is put in the freezer and the mixture stirred occasionally for a few hours, then left to freeze completely.
   Water and sugar are stirred together in a saucepan and brought to a boil, then removed from heat. Instant espresso powder is added and stirred until its dissolved.
   The mixture is poured into a medium bowl. Corn syrup, whipping cream, vodka and Kahlua or another other coffee-flavored liqueur are added. The mixture refrigerated until cold, at least two hours.
   The mixture is transferred to an ice-cream maker, processed, then transferred to an air-tight container. After it is frozen, the sorbet is served.
   I skipped the bit about serving the sorbet in frozen coffee cups and garnished with coffee beans – I used small dessert bowls instead.

Dried blueberries and maple syrup set this gingerbread apart

2011-12-08T14:27:00.001-06:00

This time of year, gingerbread takes its rightful place at the centre of Christmas baking.
   Gingerbread cookies are seen on many a holiday treat platter, and gingerbread cake is served after supper.
   Although I have a very reliable recipe for delicious gingerbread, I also wanted one that stood out a bit from the pack.
   I found what I was looking for with Maple Syrup Gingerbread (click for the recipe), developed by Lauren Chattman. The recipe calls for maple syrup instead of molasses, and the very unusual addition of dried blueberries.
   The maple syrup gives the cake a light texture and feel that’s not characteristic of most gingerbread cakes.
   Many people won’t be able to guess what the little juicy bits are in the gingerbread, and it’s fun to inform them that they’re blueberries.
   The lemon glaze on top is an absolutely perfect crown to this delicious gingerbread, which is easy to make.
   Egg yolk, pure maple syrup and buttermilk are combined in a measuring cup and lightly beaten. Flour, baking soda, ginger, cinnamon, cloves and salt are combined in another bowl.
   Butter and sugar are creamed together in a large bowl. The buttermilk mixture is added, and the flour mixture. The dried blueberries are stirred in.
   The batter is scraped into an eight-inch square baking pan and baked for 35-40 minutes.
   After being inverted on a wire rack and cooled completely, the cake is iced with a glaze of lemon juice and powdered sugar.

Nutty Pimiento Cheese Balls: A fun retro appetizer

2011-12-06T13:24:00.001-06:00

Every once in a while I’ll see a recipe for pimento cheese pop up in cookbooks or magazines.
   It’s a common food in the Southern U.S., I’m told. The three key ingredients are sharp cheddar cheese, mayonnaise and pimentos (also spelled pimientos).
   I’ve always been curious to try a pimento cheese recipe, and felt the time was right when I happened across a recipe for Nutty Pimiento Cheese Balls (click for the recipe) in Eating Well magazine.
   The recipe is created by Jamie and Bobby Dean, sons of the iconic southern chef Paula Deen. This pedigree practically guaranteed the recipe’s success.
   I was also on the lookout for a fun appetizer for a holiday party.
   These cheese balls scored very high on the taste and fun factor.
   They were delicious – sharp in taste, but not so sharp that children wouldn’t eat them. I think children would like them a lot, in fact.
   The cheese balls, rolled in finely-chopped pecans, have a retro feel to them that will score big at any party no matter the level of elegance. They can be served with the most high-end cocktails or champagne.
   The recipe calls for finely-chopped toasted pecans. For this, I toasted the pecans in a small skillet on the stovetop, instead of in the oven as the recipe suggests. Then I put the pecans in a mini-chopper (a food processor would work, too), and ground them to very small pieces. The cheese balls will roll and pick up the pecans most easily if the pieces are minute.
   The cheese balls are very easy to make.
   Cream cheese, shredded sharp cheddar cheese, shredded Monterey Jack cheese, mayonnaise, pimentos (find them in the pickles and relish section of the supermarket), grated onion, garlic powder, salt and pepper are pulsed together in a food processor until smooth. The mixture is scraped into bowl or container, then covered and refrigerated for at least 30 minutes.
   The toasted, finely-chopped pecans are placed in a bowl or plate. The cheese mixture is rolled into one-inch balls, then evenly in the pecans to coat.
   Serve the cheese balls at room temperature or chilled. They will keep well, covered in a container in the fridge, for about four days.

Cardamom Crescents become Cardamom Cookies due to laziness; delicious taste unaffected

2011-12-02T15:52:00.001-06:00

When I bake, I forget about the fancy stuff.
   Generally, I avoid anything that calls for piping icing or cookie dough, I’m not keen on layer cakes, and I don’t usually decorate beyond spreading on required glaze or icing.
   I also have little patience for making things tiny and delicate and properly shaped, which is why my Cardamom Crescents (click for the recipe) from the December 2011 issue of Bon Appetit magazine were served as Cardamom Cookies.
   The recipe calls for bending pieces of dough into crescent shapes, which I grew tired of very quickly and instead shaped the pieces into small circles before baking.
   Luckily taste is not affected by shape. Cardamom Cookies, as I shall henceforth call them, are delicious.
   The ground cardamom gives these fragrant, shortbread-like cookies an extra somethin’-somethin’. People will eat them and know there is cinnamon present, but wonder about the extra dash of deliciousness. Let 'em know it’s cardamom!
   The cookies receive a generous coating of powdered sugar (also known as confectioner’s sugar or icing sugar), which add some extra flavor and make them look nice and wintery.
   Needless to say, these are lovely cookies to serve during the holidays, and are certainly family-friendly.
   They’re very easy to make.
   Powdered sugar and pecans are combined in a processor and pulsed until a coarse meal forms.
   Butter and vanilla are beaten together until creamy, then the nut mixture and a mixture of cardamom, cinnamon and kosher salt are added and blended well. A soft dough will form; transfer to a work surface and knead into a ball.
   To shape each cookie, a tablespoon of dough is formed into a ball, rolled into a log, then gently bent into a crescent shape (or be lazy like me and gently pat the top of a piece of dough into a circle).
   After baking, the warm cookies are rolled gently in powdered sugar to coat, then transferred to a wire rack to cool.

Celebrate the holiday season with Sparkling Ginger Cocktails

2011-11-30T16:15:00.001-06:00

With the season of holiday parties now in full swing, it’s time for festive cocktails to be shown off at their sparkling best.
   This time of year, I like serving cocktails that contain champagne, sparkling wine or Prosecco. They have an air of sophistication and fun that I think fits a holiday party best.
   Sparkling Ginger Cocktails (click for the recipe) from Gourmet magazine fit this description perfectly. Each one is a lovely pale yellow color, with a sugared rim that makes one think of soft, powdered snow.
   There’s a bonus with this recipe, too.
   Not only does the ginger syrup made for the recipe combine with Prosecco to make a fab cocktail, it can also be combined with club soda for a great mocktail that tastes leagues above the average ginger ale.
   Some of the reviewers of this recipe on the epicurious.com website complained of trouble making the ginger sugar that’s put on the serving glasses’ rims.
   I didn’t have any trouble at all. The recipe calls for crystallized ginger, the kind that can be found in any bulk foods store or bulk foods section of the supermarket. I ground the pieces up in a mini-chopper, rather than the blender or food processor mentioned in the recipe. There were some larger grains of crystallized ginger among the smaller ones, but it wasn’t a problem. I then put sugar into the mini-chopper with the crystallized ginger and ground it up again.
   The ginger sugar stayed perfectly on the rims of the glasses, which had been wet with lemon juice from a lemon wedge. I used wine glasses to serve the cocktail, by the way, but wide-mouthed champagne glasses or even a martini glasses would also work.
   If making the ginger sugar seems like too much trouble, simply putting sugar on the rims of the serving glasses is also nice too. I recommend using superfine or berry sugar, however, since it’s not going to be ground in a chopper.
   Water, sliced fresh ginger, and sugar are simmered in a small saucepan for about 10 minutes, then the liquid is removed from the heat and left to steep for 15 minutes. The syrup is strained through a sieve into a bowl, and the solids discarded. The syrup is refrigerated until cold.
   The rims of glasses are sugared, one tablespoon of the ginger syrup is put in each, then Prosecco is poured in. I stirred each cocktail to make sure the syrup blended well with the Prosecco, even though the recipe doesn't say to do this.
   I estimate I used about ½ cup Prosecco for every one tablespoon of syrup, but you can taste away until you find the flavor combination you like.
   For the mocktails, I used about two tablespoons of syrup with about ¾ cup of club soda. Make sure to serve the non-alcoholic version on ice!