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[Times photo illustration: Cherie Diez]
By JANET K. KEELER, Times Staff Writer There's plenty of stuff we don't want to drag into the new year. The bad decisions, questionable relationships and fashion missteps can't be dumped fast enough, though extra pounds and guilt cling like a polyester skirt to pantyhose. Goodbye, 2002; hello, clean slate. But wait a minute there. The year's memories couldn't all be woe is you. There was that fabulous haircut. (You did look like Jennifer Aniston, or maybe Brad Pitt, on the drive home, didn't you?) What about the divine Jimmy Choos you found on sale at the little shop of horribly priced shoes? And there was food, glorious food. We ate a lot of it here at the Taste section and encouraged you to try our recipes. From your phone calls, letters and e-mails, we know you agreed with us some of the time. A few efforts, we'll admit, are better forgotten. Today, we celebrate 10 recipes that we happily tote into the new year because they are easy enough for beginners and good enough for company. You have in your hands the first Taste section Top 10 Recipes of the Year. Here's your second chance to clip and save these recipes if you missed them the first time they were published. Now all you have to do is try them. The recipes aren't ranked, though some would argue that the simple Brickle that ran with our Christmas cookie package Dec. 4 should be No. 1. Oh, what the heck, let's start there. Brickle. This Christmas treat swept us off our feet when we tested it in November. It was submitted by two readers, Judith L. McVaugh of Beverly Hills and Carol Latta Milner of Seminole, who couldn't possibly have known how hard we would fall for these toffeelike cookies. The base is saltine crackers, which is simply silly because these sweet bites taste like a million bucks. Grilled Lamb Loin Chops with Mango Mint and Pine Nut Relish. We suggested this dish as a holiday entree for Easter or Passover. On first read, we were nervous about the amount of garlic: one whole head. And though the taste is pronounced in the end, the pungent garlic melds beautifully with the earthy lamb chops. Not only is this dish flavorful, it presents wonderfully with the orange of the mango and green of the mint playing off each other. Very classy. Chilled Penne with Smoked Salmon and Poppy Seed Dressing. Around here, the nickname for this dish is Lennie with Penne, named after the woman in the fuchsia pants who modeled for the photo. We suggested this cold pasta salad for an elegant picnic in April and have served it several times to wide acclaim. Smoked salmon is dressed with a mustard-poppy seed dressing that pools in the tubular penne. Yum. Mexican Party Wings. Pat Murphy of Modesto, Calif., entered this original recipe in the Pillsbury Bake-Off in February in Orlando and took first place in the appetizer category. We watched while he prepared a batch for the judges, recounting how he thought a friend was playing a prank when he got the call saying he was a finalist. "They're just chicken wings," he said. Yeah, $10,000 chicken wings. The spice on these wings comes from Old El Paso taco seasoning, and the dipping sauce is Ranch dressing blended with canned chilies. Buffalo meets Bakersfield. Jean's The Surprise Is Inside Meatloaf. Who thought there would be controversy over meatloaf? Or that so many different recipes were out there? About 500 readers submitted recipes for the common meatloaf last spring. Jean Lanier of Seminole impressed us the most with her stuffed loaf, but that didn't fly for some readers, who thought it was too exotic. Nevertheless, we stand by our taste buds. Beef, veal and pork are used to form two layers between which is spinach and Swiss cheese. Here's the plus for low-carb devotees: No bread crumbs are in the mix. Did we mention the strips of bacon on top? How perfect is that? Asparagus and Pistachio Risotto. Risotto's fussy reputation scares people off. This recipe is nearly foolproof, and the truth is, risotto doesn't require constant stirring, though watching the pot is important. The asparagus is just slightly cooked, and the salty pistachios add more crunch. Definitely the yin to the creamy risotto's yang. Mussels in Chunky Tomato Broth. If you can pull dinner together quicker than this, you're driving under the influence of McDonald's. Fresh, plump mussels pop open in minutes thanks to steam rising from bubbling pinot grigio, garlic and chopped tomatoes. Tear off hunks of sturdy bread and dig into a salad made from bagged baby lettuces and flavorful Italian dressing. When Penne Met Portobello. It appears we had a thing for penne this year. This recipe with the too-cute name is an example of how good-quality ingredients make a standout dish. Meaty portobello mushrooms and sweet Vidalia onions are enhanced by tart balsamic vinegar and top-notch Parmesan. At first glance, there's not much to this dish, but when the rustic Italian flavors meet, you can't mangia! enough. Fly Off the Plate Pancakes. Reader Melissa Myers of Treasure Island submitted this recipe to Anne Long for her weekly You Asked For It column. Myers got it from a well-worn copy of Sister Schubert's Secret Bread Recipes. These pancakes look great, come off the griddle easily and fluff up like little pillows. Put the premade mixes away and give these a chance. Plum Kuchen. Vegetarian cooking guru Deborah Madison included this recipe in her 2002 cookbook, Local Flavors (Broadway Books, $39.95), and we passed it on to you in August as a way to enjoy the last of summer's luscious fruit. The strapping crust, laced with cardamom, orange zest and vanilla, was the perfect bed for the plums, whose juices seeped into the cake as it cooked. Summer's sweetness at its best. Our New Year's resolution is to bring you more great recipes in 2003, including healthful dishes and vegetarian fare. You can help by flagging recipes you like. Send a note by e-mail to krieta@sptimes.com or by mail to the Taste section, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731. It's all a matter of taste, but we think yours -- and ours -- is pretty good. Happy New Year. Brickle
Preheat oven to 400 degrees. Cover cookie sheet with a lip with foil. Line the pan with 40 saltine crackers in a single layer. On stove, melt butter and brown sugar. Bring to full boil and cook 3 minutes, stirring constantly. Remove and pour over crackers. Bake for 5 minutes. Sprinkle chocolate chips on top. Leave until melted. Spread out the chocolate and sprinkle with nuts. Refrigerate for at least 4 hours. Break into pieces. Store in airtight container in refrigerator. Times testing note: With only five ingredients -- one of them saltine crackers -- this very simple recipe gets our vote for the best Christmas cookie recipe submitted by readers. The cookies taste like toffee, but you don't need a candy thermometer to make them. The recipe ran Dec. 4. Source: Judith L. McVaugh, Beverly Hills; Carol Latta Milner, Seminole. Grilled Lamb Loin Chops With Mango Mint and Pine Nut RelishFor marinade:
For relish:
Lay the lamb loin chops in a shallow dish covered in all the ingredients for the marinade. Let marinade for at least one day. Grill over direct heat, about 5 minutes per side for 1-inch-thick chops. For the relish, combine all the ingredients and let sit at room temperature for one hour before eating. Serves 4. Times testing note: Mint is a traditional accompaniment to lamb, and this recipe uses it in its fresh form in a relish awash in mango and garlic. A double dose of garlic, in the marinade and the relish, enhances the rich lamb with earthy pungency. The recipe ran March 20. Source: www.ontariosheep.org. Chilled Penne With Smoked Salmon and Poppy Seed Dressing
Salad:
Whisk first 6 ingredients in medium bowl. Season with salt and pepper. Cook pasta in large pot of boiling salted water until almost tender but still firm to bite. Add asparagus and cook until crisp-tender, no more than 2 minutes. Drain, reserving 1/4 cup cooking liquid for salad dressing. Rinse pasta and asparagus with cold water until cold. Drain well. Transfer pasta and asparagus to large bowl. Add green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add to salad; toss to blend. Season with salt and pepper. Chill at least 1 hour and up to 6 hours. Makes 4 main-dish servings or 6 side-dish servings. Times testing note: This salad has become legendary among a few of us in the newsroom because it not only tastes great but looks fancy. It's been made several times this year for potlucks, at-home dinners and other get-togethers. The recipe ran April 10. Source: Bon Appetit magazine, April 1998. Mexican Party Wings
Preheat oven to 350 degrees. Spray large cookie sheet with nonstick cooking spray. In blender container, combine salad dressing and chilies; blend until smooth. Spoon dipping sauce into small serving bowl. Refrigerate while preparing drummettes. Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour and taco seasoning mix; mix well. Add oil; stir with fork until well-combined. Coat drummettes with flour mixture. Coat drummettes again to use all flour mixture. Place on sprayed cookie sheet. Bake for 15 minutes. Turn drummettes; bake an additional 14 to 17 minutes, or until chicken is fork-tender and juices run clear. Sprinkle parsley on salad dressing mixture. Serve with warm drummettes. Makes 24 servings. Times tasting note: At the Pillsbury Bake-Off in Orlando, contestant Pat Murphy suffered near catastrophe when the lid of his blender popped off and Ranch dressing and chopped chilies went flying. He recovered and won $10,000 for these delicious and ridiculously easy wings. We love them. The recipe ran March 6. Source: Pat Murphy, Modesto, Calif. Jean's The Surprise Is Inside Meatloaf
Preheat oven to 350 degrees. Cook spinach and drain well in sieve. Squeeze out excessive liquid. In order listed, mix together remainder of ingredients except bacon, ketchup and brown sugar. Divide meat mixture in half and press into a greased 9- by 5-inch loaf pan. Spread cooked spinach evenly over meat and sprinkle cheese on top. Put the other half of meat mixture on top. Mix ketchup and brown sugar together, and spread on top of meatloaf mixture. Lay bacon slices over the top and bake for 1 hour. Times testing note: This was one of our favorites among the 500 meatloaf recipes readers submitted last spring. We opted to make it without the ketchup/brown sugar topping and loved the way the flavor of the bacon seeped into the top layer of meat. The recipe ran June 5. Source: Jean Lanier, Seminole. Asparagus and Pistachio Risotto
Heat the stock and wine in a large saucepan, bring to a boil, then reduce the heat, cover and keep at a low simmer. Heat the oil in another saucepan. Add the onion and cook over medium heat for 3 minutes or until soft. Add the rice and stir for 1 minute or until the rice is translucent. Add 1/2 cup hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring constantly for 20 to 25 minutes or until all the stock is absorbed and the rice is tender and creamy. Add the asparagus pieces during the final 5 minutes of cooking. Remove from the heat. Allow to rest for 2 minutes. Stir in the cream and Parmesan, and season to taste with salt and black pepper. Sprinkle with pistachios. Serves 4 to 6. Times testing note: Despite its fussy reputation, risotto is easy to make. This recipe is good for a first-timer. It's deliciously creamy and nearly foolproof. Have extra vegetable stock on hand in case you need more if the rice soaks up more than expected. The recipe ran Sept. 18. Source: Bowl Food: Comfort Food for People on the Move (Laurel Glen, $16.95). Mussels in Chunky Tomato Broth
Rinse mussels in bowl of cold water to remove grit. Let them soak for a few minutes, drain, then repeat two more times. Most store-bought mussels have been debearded, but if not, you'll need to remove the hairy fibers by pulling them off. Saute garlic in butter until soft in a pan with a lid that's large enough to hold the mussels. Add tomatoes and wine, and cook for a few minutes over medium-high heat. Add mussels and cover. Stir occasionally to bring shellfish on top to bottom, where the heat is. When mussels open, they are done. This will take about 10 minutes. Discard mussels that don't open. Serve in bowls with broth. Serves 3 as an entree. Times testing note: Figure on 1 pound of mussels per person for entrees. To make it heartier, add uncooked, peeled shrimp to the broth for a few minutes before adding mussels. We like this luscious dish for its unbelievable speed. Dinner is on the table in about 15 minutes. Honest. The recipe ran July 17. Source: Janet K. Keeler, Times food editor. When Penne Met Portobello
Prepare a hot fire in a charcoal grill or preheat a gas or electric grill on high. Stem the mushrooms and wipe the caps clean with a damp paper towel. Use a spoon to scoop the dark brown gills from the undersides of the portobellos; otherwise, they will blacken and look nasty when grilled. Brush both sides of the onion slices and mushroom caps with the 1/2 cup olive oil. Grill the vegetables directly over the hot fire, turning once, until nicely browned, 5 to 7 minutes per side. Halve the mushrooms and slice crosswise into thin strips. Place in a mixing bowl and toss with the vinegar. Coarsely chop the grilled onions. Set aside. Cook the pasta according to package directions. Drain and place in a serving bowl. Toss with the 2 tablespoons olive oil. Add the grilled vegetables, plus any remaining liquid in the mixing bowl. Add the lemon zest, thyme, parsley, and salt and pepper to taste. Sprinkle the cheese over the top. Serve immediately. Serves 4 to 5. Times testing note: The bite of balsamic, the sweetness of onion and the earthiness of portobello distinguish this simple pasta dish. Grill the onions and portobellos on the outdoor grill, a stove-top grill pan or your George Foreman. At least one of us has the dish on regular rotation. The recipe ran May 22. Source: Dressed to Grill by Karen Brooks, Diane Morgan and Reed Darmon (Chronicle Books, $16.95). Fly Off the Plate Pancakes
Combine flour, baking powder, sugar and salt. Stir until mixed. Combine egg, milk, sour cream and butter; stir with a wire whisk until frothy. Add this mixture to the dry ingredients, stirring JUST UNTIL SMOOTH. Heat a large griddle or skillet to medium-high (approximately 375 degrees). Lightly grease cooking surface with oil or vegetable spray. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook the other side. Serve with warm butter and syrup (or honey, if desired). Makes about 1 dozen. Times testing note: These are so light and fluffy, they do indeed seem to fly off the plate. If you're a fan of making pancakes with premade mixes, try these. You won't go back. The recipe ran in the You Asked For It column on March 6. Source: Melissa Myers of Treasure Island from a well-worn copy of Sister Schubert's Secret Bread Recipes. Plum Kuchen
Preheat oven to 375 degrees. Lightly butter a 1-quart gratin dish. In a food processor, pulse the flour, sugar and salt, then cut in the butter to make fine crumbs. Beat the egg and egg yolk with vanilla and zest, then add enough milk to make 1/2 cup liquid. Add the liquid to the flour, mixing enough to make a thick dough. Brush your hands with flour, then pat the dough into the dish, pushing it up a little around the edges to make a rim. Slice plums in half. If they're small, leave them in halves; otherwise, quarter them. If you're using larger plums, slice them into wedges about 1/2-inch thick. Overlap them over the dough. You can really crowd them together, because they'll collapse while cooking. Drizzle the melted butter over the fruit, then sprinkle on sugar and cardamom, if using. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serve warm, if possible. Serves 6. Times testing note: The dough is quite soft, so you might think you've made a mistake. Use the ripest plums you can find; otherwise, the dish will be sour. You can substitute peaches, nectarines or apricots, or a mixture of any stone fruits. Save this recipe for a summer potluck and you'll be invited back. It's perfect. The recipe ran Aug. 28. Source: Local Flavors by Deborah Madison (Broadway Books, $39.95).
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From the Times Taste section From the features wire |
