BEST RECIPES OF 2009
This memo is the easiest one I do all year but it doesn't detract from its significance. Many times readers overlook what I consider exceptionally good recipes and this memo gives me another opportunity to zero in on them. I think so much of the "best recipe" sheet that I laminate it like I do the Christmas sheet.
January is National Soup Month and our first "best" was adapted from a Cabot cheese recipe.
BROCCOLI-CHEDDAR SOUP
- 2 tablespoons butter
- 2 cups peeled and diced potatoes (2 medium)
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 14-ounce can fat-free, MSG-free chicken broth
- 2 cups milk
- 3 cups chopped broccoli florets and thinly sliced stems
- 2 cups shredded reduced-fat Cabot sharp Cheddar cheese
- 1 teaspoon fresh lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
In a Dutch oven melt butter over medium heat. Add potatoes and onions and cook, stirring constantly until onion is tender (about 5 minutes). Add flour and stir constantly for another 2 minutes. Whisk in chicken broth and milk. Bring to a simmer and cook until potatoes are tender, about 5 minutes. Remove from heat and stir in cheese. Add lemon juice and Dijon mustard. Season with salt and pepper and serve immediately. Recipe makes 4 servings.
Source: Adapted from Cabot cheese recipe.
Cucumber Grape Salad is the grand champion of new recipes tried in 2009. It's so good that I have no trouble polishing off a recipe of it by myself! From the Junior League of Pasadena California Mosaic cookbook published in 2008, Mary Ann introduced the salad to Mary Beth and me Easter weekend. I'm a big fan of Junior League cookbooks and this has to be one of the best in my collection. It's available through Amazon.com and I recommend it highly!
CUCUMBER GRAPE SALAD
- 2 cups chopped and seeded peeled cucumber (1 seedless cucumber should be enough for 2 cups chopped)
- 1 1/2 teaspoons kosher salt
- 1 cup plain yogurt (I used regular Greek yogurt)
- 1 garlic clove, minced
- 1 tablespoon finely chopped scallions
- 1 tablespoon fresh mint, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon fresh dill weed, chopped (or 1/2 teaspoon dry dill weed)
- 1 cup seedless red grape halves
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Toss the cucumbers and salt in a bowl. Chill, covered, for 1 hour. Drain excess liquid from the cucumbers. Add the yogurt, garlic, scallions, mint, vinegar, olive oil and dill weed to cucumbers. Stir in grapes just before serving.
Source: Junior League of Pasadena California Mosaic cookbook, 2008.
Ending on a sweet note, Zucchini Whoopie Pies take zucchini to a higher plateau!
ZUCCHINI WHOOPIE PIES
- 2 cups coarsely shredded zucchini
- 2 1/2 cups unsifted all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon salt
- 3/4 cup well shaken buttermilk
- 1 teaspoon vanilla
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 cup walnuts, chopped
Filling:
- 1 8-ounce package regular cream cheese
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla
- Scant 1/4 teaspoon salt
Preheat oven to 350F with racks in upper and lower thirds. Line baking sheets with parchment paper. Squeeze handfuls of zucchini wrapped in a clean kitchen towel to remove moisture. Whisk together flour, baking soda, spices and salt until combined. Whisk together buttermilk and vanilla. Beat together butter and brown sugar in a large bowl with electric mixer at medium high speed until light and fluffy, about 5 minutes. Add egg and beat until well combined. At low speed, mix in flour and buttermilk mixtures alternately beginning and ending with dry ingredients. Mix in zucchini and walnuts until just incorporated. Spoon 1/4 cup mounds 2-inches apart on prepared baking sheets (12 cookies per sheet). Bake, switching position halfway through, a total of 19 minutes for mine. Transfer to rack to cool completely. While cookies are cooling combine filling ingredients at medium-high speed of mixer until smooth. Spread 2 tablespoons filling on flat side of half the cakes and top with remaining cakes, flat side together. Store whoopee pies in an airtight container in the refrigerator. Bring to room temperature to serve. Recipe makes 12.
Source: Adapted from a www.gourmet.com recipe. Note: I'll miss Gourmet recipes because the magazine went out of business last year. |
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