This is for me and you both. I wanted to narrow down some new favorites, recipes I have added to my repertoire this year and will be making again. For me that is kind of a big thing. I have recipe wanderlust. It explains the stacks of cooking magazines I have read and the dozens of cookbooks I own, it is a wee bit of an addiction. So, me to so embrace a recipe this much and add it to my rotation- it really is something good, and I am totally won over. I hope you give these a go as well.
Here is my top ten of 2010:
|photo by Elise Bauer|
1.White Bean Salad. So, so easy to toss together. You can make it ahead of time and let the flavors meld or even freeze it. I like it hot, I like it warm, and I like it cold. It travels well, too. This salad is fantastic.
2. Swiss Chard Tart with Goat Cheese and Golden Raisins. I love the flavor combinations in this dish. Beautiful presentation. An impressive dish.
3. Scalloped Tomatoes. Apparently tomatoes like to be scalloped too. This exactly what you need to do when summer is upon you and you have a glut of beautiful tomatoes and you have had enough sandwiches.
4. Caramelized Onion Quiche. I think that if you like French onion soup, this is your quiche. It is superb. The sort of thing that makes you believe that quiche wasn’t just intended to be a vehicle for bacon.
5. Warm Cabbage Pasta or Salad. Thank you, Erin, for bringing this recipe into my life. This such a good pasta, that my mother ate all the leftovers I had packed to eat on the plane hours later when I arrived in Texas. Yes, Mom, you’ve been called out.
6. Zucchini Crostini. Sounds cute, tastes fantastic. But I will warn you. Do not make this with old zucchini, it will taste old. This is recipe will be as good as your zucchini is. And to me this summer, it tasted like a revelation.
9. Boiled Cider Syrup. I honestly think this is what heaven smells like in autumn. Correct me if I’m wrong, but I won’t care. I am too busy looking for more ways to use this liquid gold. This may be the best hostess/host gift ever and my favorite food picture I took all year (and with the aging point and shoot- since Justin had the fancy pants camera for the day).
10. Focaccia with Grapes and Rosemary or Pears and Ricotta. This one is new to the blog. I have been happily making this one for three months now and neglected to share it. This fabulous food and I highly recommend both versions, but have only photographed the pear.
adapted from Claudia Fleming’s Last Course
¾ cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 ½ teaspoons (6 grams) sugar
1 ¼ teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
5 tablespoons (90 ml) olive oil
1 ½ cups halved Concord, red or black grapes, seeded or 1 cup of raisins soaked in warm water for at least 10 minutes and then drained
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
2 teaspoons coarse sea salt
Alternately, here is the other thing I did with this dough since I had entirely to many pears, pear butter and ricotta in the fridge, this was bound to happen.
What is your favorite new recipe this year?