Good Eating celebrated the White Sox championship with a special martini, traveled the world right here in Chicago with our Weaving Flavors series about immigrants’ food traditions, and stayed in our own back yards, too, for our annual Memorial Day feature, this year on grilled foods paired with wines.
Throughout the year, the Good Eating staff tested and tasted recipes for these stories and many more. Some of the recipes rose to the top of our favorites list. We hope you enjoy our look back at the 10 best recipes of 2005.
1. White and black martini (a.k.a. Soxtini)
Preparation time: 5 minutes
Yield: 1 drink
“Beer, brats and baseball are the Holy Trinity for Chicago sports fans,” wrote Bill Daley in an October article, “but let’s face it, when a hometown team is in the World Series you gotta ‘sox’ it up, party-wise. Our suggestion: Put this triple martini threat into your entertaining playbook.”
4 ounces vodka
1/2 ounce gin
Pearl onion, black olive
Shake the vodka and gin in a cocktail shaker stocked with ice until almost frosty (this sentence as published has been corrected in this text). Strain into a martini glass, garnish with a pearl onion and black olive.
2. Artichoke and pesto pizza
Preparation time: 5 minutes
Cooking time: 7-10 minutes
Yield: 2 servings
While hankering for a New Haven pizza, writer Bill Daley came up with this combo of pesto, artichoke and toasted pine nuts, based on the “Pete’s A Pie” pizza served at Randy’s Wooster Street, a small chain of pizza shops in Connecticut.It appeared in an August Dinner Tonight! column.
1/4 cup bottled or fresh pesto sauce
1 partially baked pizza crust (9 inches) or dough round
1 jar (6 ounces) marinated artichoke hearts, drained
1/4 cup toasted pine nuts, see note
1 cup shredded mozzarella cheese
1. Heat oven to 450 degrees. Spread pesto thinly over prepared pizza crust. Distribute the drained artichoke hearts evenly over the pie; sprinkle with the pine nuts. Cover with mozzarella cheese.
2. Bake until the crust’s bottom is golden and crisp and the cheese has melted, about 7-10 minutes. Slice into wedges.
Note: To toast pine nuts, place in a small, heavy skillet over medium heat; cook, stirring often, until the nuts are browned, about 5 minutes.
Nutrition information per serving:
563 calories, 59% of calories from fat, 39 g fat, 12 g saturated fat, 40 mg cholesterol, 32 g carbohydrates, 28 g protein, 742 mg sodium, 7 g fiber
3. Grilled pork tenderloin with chimichurri
Preparation time: 20 minutes
Marinating time: 2 hours
Cooking time: 34 minutes
Resting time: 5 minutes
Yield: 4 servings
This recipe from reporter Robin Mather Jenkins was included in Bill Daley’s Memorial Day cover story, “Hot Grills, Cool Wines.” Chimichurri is an Argentine herb sauce served with beef, chicken and pork. The suggested wine pairings were both Chilean: a 2004 Aresti Gewurztraminer or a 2003 Veranda Pinot Noir.
1 cup packed flat-leaf parsley sprigs
1/2 cup extra-virgin olive oil
Juice of 1 large lemon
1/4 cup each: fresh oregano leaves, packed cilantro sprigs
3 cloves garlic
1 teaspoon each: ground cumin, crushed red pepper
1/2 teaspoon salt
2 pork tenderloins, about 1 pound each
1. Combine parsley, olive oil, lemon juice, oregano, cilantro, garlic, cumin, red pepper and salt in a food processor or blender; process until pureed.
2. Reserve 1/2 cup of the puree for serving; refrigerate. Place pork tenderloins in a large food storage bag; pour remaining puree over pork. Refrigerate 2-12 hours, turning occasionally.
3. Prepare grill for medium heat. Remove pork from marinade, wiping marinade off pieces. Grill pork, turning often, until cooked to 160 degrees, 15-25 minutes, moving pork to cooler parts of the grill to avoid burning. Let stand 5 minutes. Slice pork; serve with reserved sauce.
Nutrition information per serving:
456 calories, 57% of calories from fat, 28 g fat, 5 g saturated fat, 126 mg cholesterol, 3 g carbohydrates, 46 g protein, 316 mg sodium, 1 g fiber
4. Bread and butter pudding
Preparation time: 15 minutes
Cooking time: 1 hour
Yield: 6-8 servings
This unusual pudding is from a March Bookshelf column on “Irish Puddings, Tarts, Crumbles and Fools,” by Margaret M. Johnson. “At Ghan House, in Carlingford, in County Louth,” Johnson wrote, “chef Chris Diggins makes bread pudding with toasted croissants and blueberries.”
8 croissants
2 cups fresh or frozen blueberries
5 large eggs
2 cups whipping cream
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons slivered almonds
1. Heat oven to 375 degrees. Cut croissants into 2-inch pieces; toast them in the oven 10 minutes. Remove and cool. Raise oven heat to 400 degrees. Butter a 9-inch-square glass baking dish.
2. Combine the toasted croissants with the blueberries in the baking dish. Whisk together the eggs, cream, sugar, cinnamon and nutmeg; stir in the vanilla. Spoon mixture over the croissants; sprinkle with slivered almonds.
3. Place the baking dish in a large baking pan; add enough hot water to come halfway up the sides of the dish. Bake 50-60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water; cool on a wire rack. Serve warm or at room temperature.
Nutrition information per serving:
612 calories, 55% of calories from fat, 38 g fat, 21 g saturated fat, 252 mg cholesterol, 59 g carbohydrates, 10 g protein, 491 mg sodium, 3
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5. Walleye tacos
Preparation time: 25 minutes
Chilling/resting time: 30 minutes
Cooking time: 10 minutes
Yield: 6 servings
In a July cover story, “Lake Effect,” writer Robin Mather Jenkins wrote, “Factors from invasive species to pollution to population crashes have all but sunk commercial fishing on Lake Michigan. Scientists say the lake may never regain its pristine health and native ecosystem.” She went on to describe how this situation came about and included this Tribune recipe for walleye, one of the lake’s native fish.
Coleslaw:
1 bag (16 ounces) shredded cabbage and carrots
1/2 red onion, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup regular or light mayonnaise
1 tablespoon cider vinegar
Fish:
2 walleye fillets, about 6 ounces each, skinned
1 teaspoon olive oil
1/2 teaspoon each: ground cumin, chipotle or regular chili powder
1/4 teaspoon each: dried oregano, salt
6 flour tortillas
1. For coleslaw, combine ingredients in a large bowl; refrigerate, covered, at least 30 minutes, stirring occasionally.
2. For fish, place fillets on a lightly greased broiler pan; brush with olive oil. Sprinkle cumin, chili powder, oregano and salt over fish; set aside to rest 15 minutes.
3. Heat broiler to high; place rack in center of the oven. Broil fish until lightly browned, about 10 minutes. Remove from oven; flake with a fork in a bowl.
4. Meanwhile, heat tortillas, in batches, in a dry skillet over medium heat until soft and puffy, about 2 minutes; turn with tongs. Cook 11/2 minutes. Remove to a plate; cover to keep warm. Repeat with remaining tortillas. Fill each tortilla with shredded fish and coleslaw.
Nutrition information per serving:
305 calories, 55% of calories from fat, 18 g fat, 3 g saturated fat, 41 mg cholesterol, 22 g carbohydrates, 12 g protein, 849 mg sodium, 3 g fiber
6. Cumin-crusted grilled pork chops over green salsa
Preparation time: 20 minutes
Cooking time: 13 minutes
Yield: 6 servings
“Pork has a lot going for it: It cooks up quickly, it’s a good source of protein and it’s relatively low in calories,” wrote former test chef Mark Graham in an April Dinner Tonight! column. Graham topped the boneless pork chops with a bean salad garnish.
6 boneless pork chops, 1/2-inch thick
1 teaspoon salt
1/2 teaspoon ground cumin
Freshly ground pepper
5 tomatillos, papery skins removed, rinsed, quartered
1 jalapeno, seeded, quartered
1 small onion, quartered
2 cloves garlic
Juice of 1/2 lime
1 tablespoon maple syrup or pancake syrup
1/2 cup chopped cilantro
1. Heat grill to medium-high or heat broiler. Season pork chops with 1/2 teaspoon of the salt, cumin and pepper to taste; set aside.
2. Combine tomatillos, jalapeno, onion, garlic, lime juice, syrup, remaining 1/2 teaspoon of the salt and pepper to taste in bowl of a food processor. Pulse 8 to 10 times until the mixture is coarsely chopped. Transfer salsa to a microwave-proof bowl; microwave on high 3 minutes. Remove from the microwave; stir in the cilantro, set aside.
3. Meanwhile, grill the pork chops until no longer pink inside, turning once, about 5 minutes per side. Divide salsa among six plates; top with pork chops.
Nutrition information per serving:
224 calories, 45% of calories from fat, 11 g fat, 4 g saturated fat, 67 mg cholesterol, 6 g carbohydrates, 24 g protein, 439 mg sodium, 1 g fiber
7. Butternut squash soup
Preparation time: 30 minutes
Cooking time: 1 hour
Yield: 8 servings
Last February, freelance writer Kenn Ruby profiled personal chef Cali Bergold, who shared this rich squash soup. She often garnishes it with a drizzle of basil leaves blended with olive oil. Look for garam masala in spice stores, Indian markets and some supermarkets.
1 medium butternut squash, halved lengthwise, seeds removed
3 tablespoons unsalted butter
3 yellow onions, chopped
3 cans (141/2 ounces each) chicken broth
1 tablespoon plus 11/2 teaspoons toasted garam masala or curry powder, see note
1 tablespoon honey
1/4 teaspoon freshly grated nutmeg
1 cup whipping cream or milk
3 tablespoons dry sherry
1/4 teaspoon coarse salt
Freshly ground pepper
1. Heat oven to 375 degrees. Place squash flesh side down on greased baking sheet. Bake until knife-tender, about 40-45 minutes. Scoop out the flesh; set aside.
2. Meanwhile, melt butter in a large skillet over medium heat; cook onions until very soft but not brown, about 10 minutes.
3. Puree onions and squash in a food processor in batches; transfer to a large saucepan. Whisk in broth, garam masala, honey and nutmeg. Heat to a simmer over medium heat. Cook, stirring often, 10 minutes. Stir in the cream, sherry, salt and pepper to taste. Serve hot.
Note: Toast garam masala in a dry skillet over high heat until fragrant, about 1 minute.
Nutrition information per serving:
238 calories, 59% of calories from fat, 16 g fat, 10 g saturated fat, 52 mg cholesterol, 20 g carbohydrates, 5 g protein, 581 mg sodium, 4 g fiber
8. Grits and lobster
Preparation time: 25 minutes
Cooking time: 50 minutes
Yield: 6 servings
Tasters in the test kitchen applauded this recipe from Wilbert Jones, author of “The New Soul Food Cookbook.” It appeared with a January wire story about grits and how the coarsely ground dried corn finally is getting the recognition it deserves, thanks to the growing interest in American regional foods. Crab or shrimp can be substituted for the lobster in this recipe.
4 slices smoked bacon, cut into 1/2-inch pieces
1 each, diced: onion, carrot
1/2 each, diced: red bell pepper, yellow bell pepper, green bell pepper
2 cups each, or more if needed: milk, water
1 cup quick grits (not instant)
1 cup whipping cream
1 stick (1/2 cup) unsalted butter
11/2 cups chopped cooked lobster meat, crabmeat or shrimp
1/2 teaspoon salt
1 teaspoon white pepper
1 to 3 dashes hot red pepper sauce
2 green onions, white and some green, chopped
1. Cook the bacon in a large skillet over medium heat until brown and crisp, about 6 minutes; transfer to a paper towel to drain. Add onion, carrot and bell peppers to skillet. Cook, stirring occasionally, until vegetables soften, about 5 minutes; set aside.
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2. Meanwhile, heat the milk and water to a boil in a medium saucepan over medium heat. Stir in the grits; reduce the heat to a simmer. Cook, stirring occasionally, until mixture thickens, about 25 minutes.
3. Stir in cream and butter; cook 5 minutes. Add the lobster, salt, pepper and hot pepper sauce; cook 3 minutes. Fold in the reserved bacon and vegetables. Stir in more milk or water if the grits are too thick. Garnish with green onions.
Nutrition information per serving:
496 calories, 61% of calories from fat, 34 g fat, 20 g saturated fat, 131 mg cholesterol, 33 g carbohydrates, 16 g protein, 500 mg sodium, 2 g fiber
9. Braised brisket of beef with horseradish-apple relish
Preparation time: 15 minutes
Resting time: 20 minutes
Cooking time: 2 hours, 40 minutes
Yield: 12 servings
“Illinois’ claim to horseradish fame seems to be lost on everyone but the farmers who supply the world,” wrote Bill Daley in an April cover story about Downstate growers, who pull an estimated 60 percent of the world’s horseradish crop from the fertile Mississippi River flatlands known as the American Bottoms. This hearty recipe from chef Todd Stein of mk restaurant in Chicago accompanied the story. Look for veal demi-glace in specialty food markets.
1 beef brisket, about 5-7 pounds, trimmed
1 teaspoon salt
Freshly ground pepper
1/2 cup flour or matzo cake meal or potato starch
2 tablespoons vegetable oil
16 cloves garlic
1 bottle (750 milliliters) dry red wine
1 can (141/2 ounces) beef broth or 1/4 cup veal demi-glace
2 tablespoons red-wine vinegar
1 tablespoon tomato paste
1/4 cup each: granulated sugar, packed brown sugar
Horseradish-apple relish, see recipe
1. Heat oven to 400 degrees. Season brisket with salt and pepper to taste; dredge in flour or matzo. Heat oil in a large skillet over medium heat. Add brisket; brown, about 4 minutes per side. Remove brisket and place in heavy roasting pan; set aside. Discard all but 1 tablespoon of oil from the skillet.
2. Add garlic, wine, broth, vinegar and tomato paste to the skillet; heat to a boil over mediumhigh heat. Meanwhile, rub the brisket with granulated and brown sugars; pour wine mixture from skillet over brisket. Cover pan with foil; transfer to the oven. Cook 30 minutes.
3. Lower heat to 350 degrees. Cook, turning and basting the meat occasionally, until the meat is fork-tender, about 2 hours.
4. Remove brisket to cutting board; cover loosely with foil. Let rest 20 minutes. Pour drippings from pan into a medium bowl; skim off fat. Slice brisket against the grain into 1/4-inch slices. Ladle sauce over slices before serving. Serve with relish.
Nutrition information per serving:
310 calories, 28% of calories from fat, 9 g fat, 3 g saturated fat, 80 mg cholesterol, 14 g carbohydrates, 40 g protein, 435 mg sodium, 0.3 g fiber
Horseradish-apple relish
Preparation time: 25 minutes
Cooking time: 22 minutes
Yield: About 3 cups
Bottled horseradish may be used instead of fresh, but the liquid must be drained off before using.
2 tablespoons vegetable oil
4 Granny Smith apples, peeled, cored, cut into 8 wedges
1 teaspoon sugar
1 pound cipollini or pearl onions, blanched 4 minutes
1/2 stick (1/4 cup) butter or margarine
1/4 cup grated fresh horseradish
2 tablespoons Dijon mustard
1 cup chopped parsley
1. Heat 1 tablespoon of the oil in a large skillet over medi-um heat. Add apples and sugar; cook, stirring occasionally, until tender and golden, about 10 minutes. Remove apples; set aside. Wipe pan clean with a paper towel.
2. Heat remaining 1 tablespoon of the oil; add onions. Cook, stirring often, until tender and falling apart, about 7 minutes. Return apples to the skillet with the onions. Add butter; cook 5 minutes. Stir in horseradish and mustard until combined. Stir in parsley.
Nutritional information per 1/4 cup:
99 calories, 55% of calories from fat, 6 g fat, 3 g saturated fat, 10 mg cholesterol, 11 g carbohydrates, 1 g protein, 94 mg sodium, 1 g fiber
10. Chicken nabe (Tori age-nabe)
Preparation time: 25 minutes
Cooking time: 36 minutes
Yield: 8 servings
Assistant editor Joe Gray wrote about Nancy Nishimura and her family in September as part of Good Eating’s “Weaving Flavors” series (find it online at chicagotribune.com/food.) Nishimura makes this great one-pot chicken dish, adapted from “Japanese One-Pot Cookery,” by Masaru Doi. Serve with rice. Eryngii mushrooms also are known as King Oyster and can be found at Japanese or other Asian markets; or substitute with 6 more shiitake.
1/4 cup flour
2 pounds bone-in chicken thighs, cut up with a cleaver into bite-size pieces
3 tablespoons or more canola oil
4 cups water
1 1/2 cups bonito flakes or 2 packs (0.35 ounces each) flavored bonito powder, see note
1 cup mirin
3/4 to 1 cup soy sauce
2 tablespoons sugar
2 each, cut into bite-sized pieces: eryngii mushrooms, Japanese or other small eggplants
1 green bell pepper, cored, seeded, cut into 1-inch chunks
1/2 napa cabbage, trimmed, cut into bite-sized pieces
1 onion, cut into bite-sized chunks
6 dried shiitake mushrooms, soaked in hot water 20 minutes until soft, cut into bite-sized pieces
1 block (12 ounces) firm tofu, cut into bite-sized chunks
1/2 bunch green onions, cut into 2-inch pieces
1. Heat oven to 225 degrees. Place flour on a plate; coat the chicken pieces with the flour. Set aside.
2. Add oil to 1/2-inch deep in a large Dutch oven; heat over medium-high heat. Cook the chicken in batches until browned, about 6 minutes per batch. Transfer to a shallow baking pan; keep warm in oven. Drain all but 1 tablespoon of the fat from the Dutch oven.
3. Add the water, bonito flakes, mirin, soy sauce and sugar to the Dutch oven; heat just to a boil over medium-high heat. Add the chicken; reduce heat to a simmer. Cook 5 minutes. Add the mushrooms and eggplant; cook, stirring occasionally, 5 minutes. Add the bell pepper, cabbage, onion and rehydrated shiitake mushrooms; cook 5 minutes. Stir in tofu and green onions. Cook until all vegetables are tender but not over-cooked, about 3 minutes more. Serve in soup bowls.
Note: Bonito flakes, made from a type of tuna, can be found in Japanese and other Asian markets.
Nutrition information per serving:
361 calories, 41% of calories from fat, 16 g fat, 3 g saturated fat, 54 mg cholesterol, 26 g carbohydrates, 25 g protein, 1,590 mg sodium, 4 g fiber