It was a very good year for eating in the Tribune’s test kitchen. We sampled more than 200 recipes and products for the Good Eating section. We tweaked some. We retested some. All to bring you the best surefire recipes and great-tasting dishes possible.
Here are our favorites from this year of Good Eating. If you missed them the first time, clip them now and cook them up for the new year!
And, if you have your own Tribune favorite recipes from 2010 or even earlier, let us know and we’ll pull together a readers’ favorites article in the near future. E-mail us at
and put “reader favorites” in the subject line.
Shrimp hash
Prep:
40 minutes
Cook:
45 minutes
Makes:
4 servings
This shrimp hash from chef Patrick O’Connell of The Inn at Little Washington in Virginia was included in Bill Daley’s January story about hash. It makes small cakes, which are browned in the skillet. O’Connell also adds lobster to this hash for a special celebration meal. The cakes can be made up to 12 hours ahead.
1/2 cup shrimp or chicken stock
2 teaspoons tomato paste
1/4 cup whipping cream
1 large Yukon gold potato, peeled, diced
3 tablespoons grape seed or vegetable oil
2 tablespoons finely chopped onion
3 tablespoons diced green and red bell peppers
3 cloves garlic, minced
1/4 cup fresh bread crumbs
2 1/2 tablespoons flour
2 tablespoons chopped parsley
1/2 teaspoon grated, each: lemon zest, orange zest
3/4 pound raw shrimp, peeled, deveined, chopped
1/2 teaspoon salt
Freshly ground pepper
1 egg, beaten
1. Combine the shrimp stock, tomato paste and whipping cream in a small saucepan. Heat to a boil; reduce heat to a simmer. Cook until reduced by half. Cool to room temperature. Meanwhile, boil the potato in a saucepan of salted water to cover until just tender, about 10 minutes. Drain; set aside.
2. Cook the onions in a skillet over medium-high heat in 1 1/2 tablespoons of the oil until lightly browned. Add the peppers; cook until tender. Add the garlic; cook 1 minute. Add the cooked potato; cook until lightly colored, about 10 minutes.
3. Remove the cooked vegetables to a bowl. Add bread crumbs, flour, parsley, the lemon and orange zest, and shrimp. Season with salt and pepper to taste. Add the egg; fold together gently until just combined. Shape the hash into cakes about 3 inches in diameter. At this point, the cakes can be wrapped in plastic and kept in the refrigerator for up to 12 hours.
4. When ready to serve, heat the remaining 1 1/2 tablespoons of oil in a large skillet; fry the cakes until golden, about 5 minutes per side. Drain on paper towels; serve with sauce.
Nutrition information
Per serving: 354 calories, 47% of calories from fat, 19 g fat, 5 g saturated fat, 200 mg cholesterol, 27 g carbohydrates, 19 g protein, 578 mg sodium, 2 g fiber
Lychee Champagne granita
Prep:
10 minutes
Freeze:
6 hours
Makes:
4 servings
For a Bill Daley story about Chinese New Year, chef Ming Tsai shared this granita based on Champagne or other sparkling wine.
1 can (15 ounces) lychees, 3/4 cup syrup reserved
1 tablespoon lemon juice
1 1/2 cups sparkling wine, plus more for serving
4 whole fresh or canned lychees, optional
1. Combine lychees, reserved syrup and lemon juice in a blender. Blend until smooth.
2. Strain mixture into a bowl.
3. Add sparkling wine; stir to combine.
4. Pour mixture into baking dish; stir once. Freeze overnight.
5. Scrape the granita, using the back of a fork; pile into chilled martini glasses.
6. Top with more sparkling wine and a whole lychee, if desired.
Nutrition information
Per serving: 146 calories, 0% of calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 22 g carbohydrates, 0 g protein, 7 mg sodium, 0 g fiber
Panko-crusted chicken cutlets with salsa verde
Prep:
30 minutes
Marinate:
1 hour
Rest:
20 minutes
Cook:
10 minutes
Makes:
6 servings
JeanMarie Brownson shared this family favorite for her Dinner at Home column in March.
1 cup buttermilk or plain yogurt thinned with skim milk
2 cloves garlic, crushed
1 tablespoon Dijon mustard
6 boneless skinless chicken breast halves
1/2 cup flour
1/2 teaspoon salt
2 eggs
3 cups (6 ounces) panko bread crumbs
3/4 cup peanut or vegetable oil
Salsa verde, see recipe
Parsley or cilantro sprigs
1. Mix the buttermilk, garlic and mustard in a large shallow dish. Place a chicken breast between two sheets of heavy plastic wrap; lightly pound to 1/2-inch thickness. Add the chicken to the buttermilk mixture; turn to coat it well. Repeat with remaining chicken. Cover chicken; refrigerate 1-4 hours.
2. Mix flour and salt on a plate. Mix eggs with 2 tablespoons water in a pie plate. Put panko crumbs into another plate. Remove chicken from the buttermilk mixture; shake off excess. Lightly coat each breast with flour mixture. Dip into eggs to coat both sides. Roll in crumbs to cover completely. Place chicken on a wire rack set over a baking sheet. Let stand 20 minutes.
3. Heat oven to 400 degrees. Set another wire rack over a baking sheet; place in the oven. Heat 1/4 inch of oil in a skillet large enough to hold some of the chicken in a single, uncrowded layer. (Use 2 skillets if necessary.) Add the chicken.
4. Fry over medium-high heat (adjust heat so oil does not smoke) until golden, about 3 minutes. Turn; fry until golden and chicken is almost firm when pressed, 2-3 minutes. Transfer the chicken to the rack in the oven while you cook the rest. Lightly drizzle some of the salsa onto 6 plates. Top with a piece of chicken. Garnish with parsley.
Nutrition information
Per serving: 625 calories, 49% of calories from fat, 34 g fat, 6 g saturated fat, 128 mg cholesterol, 42 g carbohydrates, 37 g protein, 1,034 mg sodium, 3 g fiber
Salsa verde
Prep:
10 minutes
Makes:
1/2 cup
Choose the amount of chili and garlic you wish to use based on your affinity for heat and spice.
2 to 3 serrano chilies, stemmed, seeded
2 green onions, trimmed, roughly chopped
1 or 2 cloves garlic, peeled
2 cups (about 2 ounces) baby spinach leaves
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1/2 cup roughly chopped fresh parsley or cilantro
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon salt
1. Drop chilies, onions and garlic into a food processor with the machine running to mince finely.
2. Add remaining ingredients.
3. Process, scraping container once or twice, until smooth.
4. Adjust with a little more water if needed for a smooth, slightly thick sauce. Can refrigerate 2-3 days.
Nutrition information
Per tablespoon: 67 calories, 88% of calories from fat, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 1 g protein, 300 mg sodium, 1 g fiber
Sweet potato and coconut custard with toasted coconut
Prep:
10 minutes
Cook:
1 hour, 30 minutes
Makes:
6 servings
Writer Nara Schoenberg included this recipe in a story about root vegetables. It’s adapted from “Seasonal Fruit Desserts From Orchard, Farm and Market.” Use muscovado sugar, if possible, which has a delicious note of molasses that’s just right with the sweet potato. For sweet potatoes, use the orange-fleshed varieties, like jewel and garnet.
1 cup cooked, mashed sweet potato
3/4 cup light brown or muscovado sugar
3 eggs
1 can (15 ounces) coconut milk plus milk to make 2 cups
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup wide strips of coconut
1/2 cup whipping cream
1 tablespoon rum, or to taste
1. Heat the oven to 350 degrees. Place sweet potato in medium bowl; mix in sugar. Beat in eggs. Beat in coconut milk mixture, vanilla and salt. Pour the pudding mixture into a 6-cup baking dish. Put the dish in a larger pan; pour boiling water to come halfway up the sides of the baking dish. Bake until set, 1 hour, 30 minutes. Cool.
2. Put the coconut shavings on a baking sheet; toast until crisp and browned, about 2 minutes. Whip cream in medium bowl to soft peaks; add rum. Whip to stiff peaks. Serve pudding with whipped cream; garnish with toasted coconut.
Nutrition information
Per serving: 461 calories, 57% of calories from fat, 30 g fat, 23 g saturated fat, 136 mg cholesterol, 43 g carbohydrates, 8 g protein, 208 mg sodium, 2 g fiber
Sauteed scallops with chermoula
Prep:
20 minutes
Cook:
5 minutes
Makes:
4 servings
This is adapted from chef Monica Pope of T’afia in Houston and was included in an April Dinner at Home column. Leftover chermoula makes a fantastic dressing for romaine, chicken or shrimp salad.
Chermoula sauce:
3/4 cup olive oil
1/2 cup each: parsley leaves, cilantro leaves
1/3 cup fresh lemon juice
4 cloves garlic
1 teaspoon ground cumin
1 teaspoon sweet or smoked paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
Scallops:
1 1/4 pounds large sea scallops
1/4 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil
Parsley sprigs
1. For chermoula sauce, process oil, parsley, cilantro, lemon juice, garlic, cumin, paprika, salt and ground red pepper in a blender until garlic and herbs are finely chopped. Taste; adjust seasonings. (Chermoula will keep up to 2 days covered in the refrigerator; use at room temperature.)
2. Pat scallops dry. Season with the salt and pepper to taste. Heat oil in large nonstick skillet until hot. Add the scallops in a single, uncrowded layer. Sear over medium-high heat until golden, about 3 minutes. Turn; sear the other side, about 1 1/2 minutes.
3. Transfer scallops and pan juices to 4 heated serving plates. Pour about 2 tablespoons chermoula over and around each serving. Garnish with parsley sprigs.
Nutrition information
Per serving: 309 calories, 62% of calories from fat, 21 g fat, 3 g saturated fat, 47 mg cholesterol, 5 g carbohydrates, 24 g protein, 521 mg sodium, 0 g fiber
Beef and spinach filled dumplings
Prep:
50 minutes
Chill:
30 minutes
Cook:
20 minutes
Makes:
6 servings
This German dumpling soup is meaty and satisfying without being heavy. It comes from an April story on Asian wrappers by Bill Daley.
Filling:
3 cups 1/2-inch crustless white bread cubes
1/3 cup milk
3 strips bacon, finely chopped
1 small yellow onion, minced
1 clove garlic, minced
1/2 pound ground beef
1/2 teaspoon freshly grated nutmeg
1/2 cup thawed, chopped frozen spinach
1/4 cup chopped flat-leaf parsley
1 large egg yolk
1 teaspoon salt
Wrappers and broth:
50 round or square wonton or pot-sticker wrappers
8 cups low-sodium beef broth
1 teaspoon salt
1. For the filling, place the bread cubes in a large bowl; add milk. Work the mixture with hands until the bread becomes small bits. Squeeze out any excess milk by small handfuls; place the bread pulp in a bowl.
2. Place the bacon in a large skillet over medium heat; cook 3 minutes. Add onion; cook over high heat, stirring, until bacon is lightly browned, about 5 minutes. Mix in the garlic and the beef; cook, stirring to break up meat, until beef is browned, about 3 minutes. Mix in the nutmeg. Let cool slightly in the pan. Place in a food processor with the spinach; pulse until the beef is minced. Transfer to a large bowl; mix in the bread pulp, parsley, egg yolk and salt. Cover; refrigerate 30-60 minutes.
3. Lay 4-6 wrappers on a work surface; brush half of them with a little water. Place a rounded tablespoon of filling in the center of each. Top each with an unbrushed wrapper. Press the edges of the dough together; pinch to seal. Place the dumplings in a single layer on a floured kitchen towel on a tray; keep covered with a towel. Repeat with remaining wrappers.
4. Meanwhile, heat the broth to a boil in a large saucepan over high heat. Stir in the salt; cover. Reduce the heat to medium. Gently drop half of the dumplings, one at a time, into the broth. Stir carefully to prevent sticking. Cook until all are floating, 2-3 minutes; cook 3 more minutes. Remove to a plate; top with a spoonful of the broth. Cook the remaining dumplings. Return the first batch to the broth; heat to warm through.
Nutrition information
Per serving: 362 calories, 18% of calories from fat, 7 g fat, 2 g saturated fat, 75 mg cholesterol, 52 g carbohydrates, 20 g protein, 1,970 mg sodium, 2 g fiber
Fettuccine with walnut pesto
Prep:
10 minutes
Cook:
24 minutes
Makes:
6 servings
This recipe is from “Lidia Cooks From the Heart of Italy: A Feast of 175 Regional Recipes” by Lidia Matticchio Bastianich. The book was reviewed by Joe Gray in an August story. Though Bastianich calls for freshly made tagliatelle with this sauce, you can use dried fettuccine.
2 cups walnut halves or pieces, toasted
2 cloves garlic
1 1/2 cups ricotta, preferably fresh, drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
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1/4 cup plus 2 tablespoons freshly grated grana padano or Parmesan, plus more for passing
3 tablespoons chopped fresh Italian parsley
1 teaspoon coarse salt
Freshly ground pepper
1 pound fettuccine
3 tablespoons butter, softened
1. Heat a large pot of well-salted water to a boil. Meanwhile, put the walnuts and garlic in a food processor; pulse until the nuts are chopped into tiny bits (but don’t grind them to a powder). Scrape the mixture into a large bowl; stir in the ricotta, oil, grated cheese, parsley, salt and pepper to taste until blended.
2. Cook the pasta in the boiling water until al dente, about 12 minutes; drain, reserving some of the cooking water. Drop pasta into the bowl with the pesto; dot pasta with dollops of the butter. Toss until pasta is coated with the pesto; if it is too thick, loosen it with a bit of the reserved pasta water as you toss. Serve in warm bowls, passing more grated cheese.
Nutrition information
Per serving: 851 calories, 57% of calories from fat, 55 g fat, 13 g saturated fat, 51 mg cholesterol, 64 g carbohydrates, 30 g protein, 453 mg sodium, 6 g fiber
Pomegranate soda barbecue sauce
Prep:
10 minutes
Cook:
25 minutes
Makes:
1 cup
Test cook Lisa Shumacher created this sauce with pomegranate flavored soda in a September story on cooking with the new sodas. Use this to glaze grilled or roasted poultry or pork cuts during the last 30 minutes of cooking.
1 cup each: pomegranate soda, ketchup
1/4 cup each: fresh lemon juice, pomegranate juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons dark brown sugar, packed
1 tablespoon mild molasses
1 teaspoon grated lemon zest
1/2 teaspoon each: garlic powder, onion powder
1/4 teaspoon ground red pepper
Combine all ingredients in a large heavy saucepan. Heat to a boil over medium heat, stirring often. Reduce heat to medium; cook, stirring often, until thickened, about 25 minutes. Taste; adjust seasonings. Cool. Refrigerate until ready to use, up to 2 weeks.
Nutrition information
Per tablespoon: 37 calories, 1% of calories from fat, 0.05 g fat, 0 g saturated fat, 0 mg cholesterol, 10 g carbohydrates, 0 g protein, 202 mg sodium, 0 g fiber
Pork chops with cider and apples
Prep:
10 minutes
Cook:
27 minutes
Makes:
4 servings
Joe Gray included this quick recipe in a September Fast Food column after he attended a hard cider tasting.
1 tablespoon olive oil
4 center-cut boneless pork chops, 6-7 ounces each
3/4 teaspoon salt
Freshly ground pepper
2 shallots, minced
2 cups hard or sweet cider
1 cup dried apple slices
3 tablespoons whipping cream
2 teaspoons spicy brown mustard
1. Heat olive oil in a large skillet over medium-high heat; season chops with 1/2 teaspoon of the salt and pepper to taste. Cook chops in skillet, turning once, until browned, about 10 minutes. Remove from skillet.
2. Add shallots to skillet; cook over medium heat until translucent, 2 minutes. Add cider; heat to a simmer. Add apple slices; cook until apples are soft and cider is reduced by half, about 10 minutes. Stir in cream, mustard and remaining 1/4 teaspoon of the salt; cook until slightly thickened. Taste sauce for seasoning. Return chops to skillet; heat until cooked through.
Nutrition information
Per serving: 441 calories, 46% of calories from fat, 23 g fat, 8 g saturated fat, 105 mg cholesterol, 31 g carbohydrates, 28 g protein, 729 mg sodium, 2 g fiber
Chocolate peanut butter pots de creme
Prep:
45 minutes
Cook:
40 minutes
Cool:
2 hours
Makes:
6 servings
When food editor Carol Mighton Haddix saw this recipe from chef Randal Jacobs of Elate restaurant in Chicago, she just had to use it in this year’s Halloween section. Chef Jacobs serves the custard in oversize coffee cups, but you also can use ramekins.
1 1/2 cups whipping cream
1/2 cup milk
1 1/2 tablespoons sugar
5 egg yolks, beaten
5 ounces milk chocolate
2 cups chopped chocolate peanut butter cups
1 vanilla bean
1/2 teaspoon sea salt, about
4 mint leaves
1. Heat oven to 350 degrees. Combine 1 1/4 cups of the cream, the milk and 1 tablespoon of the sugar in a small saucepan; heat almost to a boil. In a bowl, whisk a little of the hot mixture into the egg yolks just to warm them; whisk the egg-yolk mixture back into the remaining milk-cream mixture. Add milk chocolate; let melt, about 1 minute. Whisk to incorporate.
2. Put mixture through a fine-mesh strainer; divide among six ramekins. Top with 1 1/2 cups of the chopped Reese’s. Place ramekins in a large baking pan. Fill the pan with hot water to the same height as the mixture in the ramekins. Cover with foil; bake until set, about 35 minutes. Remove ramekins from the pan; top with remaining 1/2 cup of the peanut butter cups; let cool. Refrigerate 2 hours.
3. Beat remaining 1/4 cup of the cream and 1/2 tablespoon of the sugar in a bowl until stiff peaks form. Slice vanilla bean lengthwise; scrape out the pulp. Mix with sea salt. Place a dollop of whipped cream on each pot de creme; garnish with vanilla salt and torn mint leaves.
Nutrition information
Per serving: 629 calories, 65% of calories from fat, 47 g fat, 24 g saturated fat, 262 mg cholesterol, 46 g carbohydrates, 11 g protein, 1,862 mg sodium, 2 g fiber