Once again, we've selected some of our favorite recipes of the year. With these eight recipes -- culled from hundreds that have been published in these pages in 2006 -- we've tried to strike a balance between the classic and the new.
We were impressed with what our local culinary talent had to offer -- from quirky chef Morris Martick, now in his 80s, who continued to turn out spectacular French fare in his West Baltimore restaurant, to everyday readers like home cook Greg Bathon, who grew his own lettuce, tomatoes and herbs in his Federal Hill rooftop garden. We think you'll agree that these recipes are good enough to deserve a second look.
Artichoke and Goat Cheese Bruschetta
Makes 18 bruschetta
Syndicated columnist Betty Rosbottom cooks up a simple and tasty appetizer perfect for entertaining. The winning combination of artichoke and goat cheese is a sure-fire hit.
18 baguette slices, cut on the diagonal about 1/4 inch thick
olive oil
2 (6- to 6 1/2 -ounce) jars marinated artichoke hearts
1/2 cup plus 2 tablespoons chopped flat-leaf parsley (divided use)
1/2 cup grated parmesan cheese, preferably Parmigiano-Reggiano
freshly ground black pepper
6 ounces creamy goat cheese, crumbled
Preheat broiler. Brush baguette slices on both sides with olive oil and place them on a baking sheet. Toast slices until just crisp. Remove and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)
Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2 cup of the parsley, parmesan and several grindings of black pepper.
Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
Spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
When ready to eat, bake in preheated 375-degree oven until cheese is melted and bruschetta are warm, 5 to 6 minutes. Sprinkle bruschetta with pepper and some of the remaining parsley. Serve warm on a platter.
Per serving: 228 calories, 9 grams protein, 6 grams fat, 2 grams saturated fat, 36 grams carbohydrate, 3 grams fiber, 6 milligrams cholesterol, 538 milligrams sodium
Recipe analysis provided by registered dietitian Mary Mullen.
Overnight Coffeecake
Serves 12
In this recipe that ran in our Recipe Finder column, the cake is assembled the night before, then baked the following morning. You can sleep in on a Sunday morning and still have your family or houseguests wake to the delightful aroma of cinnamon and brown sugar baking.
CAKE:
2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
2/3 cup butter or margarine, melted
2 large eggs
TOPPING:
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
In a large mixing bowl, mix the first 7 ingredients. Add buttermilk, butter and eggs. With an electric mixer, beat at low speed until moistened and then at medium speed for 3 minutes.
Spoon batter into a greased and floured 13-inch-by- 9-inch-by-2-inch pan. Combine ingredients for topping and sprinkle evenly over batter. Cover and refrigerate 8 to 12 hours, or overnight.
When ready to bake: Heat oven to 350 degrees. Remove cake from refrigerator, uncover and bake 30 to 35 minutes, or until a toothpick in the center comes out clean. Best served warm.
Per serving: 354 calories, 4 grams protein, 15 grams fat, 7 grams saturated fat, 53 grams carbohydrate, 1 gram fiber, 63 milligrams cholesterol, 344 milligrams sodium
Crown Roast of Lamb With Black Olive-and-Raisin Stuffing
Serves 6 to 10
If you have a good butcher, this dish from Baltimore International College chef instructor Greg Hare is not very difficult to prepare. It would be perfect to serve for holidays and other special occasions.
1 hotel rack of lamb, 6 to 10 pounds, in two sections, or one frenched 4-pound crown rack with about 16 ribs (chine bone removed in either case)
2 tablespoons olive oil
salt and pepper to taste
4 tablespoons butter
1 cup chopped celery
1 cup chopped onion
1 tablespoon garlic
1 loaf of bread, cubed and toasted, or 12-ounce box croutons
2 cups chopped black olives
1 cup raisins
2 tablespoons mixture of fresh mint, rosemary and sage (or 1 tablespoon dried)
2 cups marsala wine
Form the hotel rack into a crown, holding ends together with kitchen needles and butcher's twine. Place crown rack on a jellyroll pan that has been lightly coated with cooking spray. Rub crown with olive oil inside and out and sprinkle with salt and pepper. Preheat oven to 375 degrees.
To make stuffing, heat a saute pan over medium heat and add butter. Add celery, onion and garlic and cook until soft. In a bowl, combine bread cubes with olives, raisins, herbs and wine. Add vegetable mixture. Season with salt and pepper to taste.
Pack stuffing into the center of the crown rack, using it to fill out and shape the crown. Cover bones with strips of foil. Insert an oven-safe meat thermometer into lamb (not stuffing); set the thermometer for 130 degrees to 135 degrees.
Cook lamb to medium-rare or medium doneness, about 20 to 30 minutes or when thermometer reaches desired temperature. Let rest 10 to 15 minutes before carving. Pull off foil coverings, and cover bones with paper frills if desired.
Cut off string and pull out needles. Carve ribs between the bones. Spoon stuffing on the side.
Per serving (based on 10 servings): 452 calories, 28 grams protein, 19 grams fat, 7 grams saturated fat, 41 grams carbohydrate, 3 grams fiber, 85 milligrams cholesterol, 611 milligrams sodium
Hot Chicken-Salad Potpie
Serves 6
In this recipe from writer Elinor Klivans, hot chicken salad is topped with crumpled store-bought phyllo dough to create a delicious potpie without all the work of the more traditional preparations.
FILLING:
2 cups (2 breasts) cooked chicken breast, cut into 1/2 - to 3/4 -inch pieces
2 cups (about 5 stalks) finely chopped celery
1/2 cup (2 ounces) toasted slivered almonds
1 tablespoon grated onion
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 cup mayonnaise
TOPPING:
6 phyllo pastry sheets (about 17 inches by 13 inches), defrosted if frozen
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
Preheat the oven to 375 degrees. Have ready a 9-inch-by-2-inch round baking dish or glass pie dish.
In a large bowl and using a large spoon, mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise. Spoon the filling into the baking dish, spreading it evenly.
To make the topping, lay out 6 phyllo pastry sheets in a stack. Immediately cover the cut sheets of phyllo completely with plastic wrap and a damp dish towel. Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to 1 week.
Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
Crumple it up lightly (like a piece of newspaper) into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
Repeat with the remaining 5 sheets of phyllo, arranging them to cover the filling. You will have 6 bundles of phyllo covering the filling.
Bake the potpie just until the phyllo topping is golden and the filling is hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp. Use a spoon to serve the filling with a phyllo bundle for each serving.
Per serving: 506 calories; 17 grams protein; 42 grams fat; 9 grams saturated fat; 14 grams carbohydrate; 2 grams fiber; 64 milligrams cholesterol; 548 milligrams sodium
Peach, Blue Cheese and Hazelnut Salad
Serves 6
This salad from freelance writer and cookbook author Elinor Klivans, made with blue cheese, fresh ripe peaches and candied hazelnuts, is a quick and colorful summertime meal.
NUTS:
1 egg white, lightly beaten
1 cup peeled, roasted and halved hazelnuts
2 tablespoons light-brown sugar
1/4 teaspoon salt
SALAD:
1 clove garlic, finely chopped
2 tablespoons finely chopped onion
1 tablespoon sweet-and-hot mustard
2 tablespoons sherry or red-wine vinegar
6 tablespoons olive oil
salt and freshly ground black pepper to taste
6 cups mesclun or mixed greens
1 medium sweet red pepper, coarsely chopped
4 ounces blue cheese, crumbled
4 medium peaches (about 1 pound), pitted and coarsely chopped
For glazed nuts: Preheat oven to 300 degrees. In a bowl, beat the egg white with a fork until foamy. Mix in the hazelnuts, stirring to coat them with egg white.
Sprinkle the brown sugar and salt over the nuts, stirring to coat the nuts evenly with sugar. Spread the nuts in a single layer on an ungreased, nonstick baking sheet. Bake 10 minutes. Stir the nuts with a wooden spoon to loosen them from the baking sheet.
Continue baking until the nuts look dry, 8 to 10 minutes. Remove the pan from the oven and immediately stir the nuts to loosen them from the baking sheet. Cool thoroughly.
For the salad: In a small bowl, whisk the garlic, onion, mustard and vinegar to blend them. Continue whisking while adding the olive oil in a steady stream. Add salt and pepper to taste. Put the greens, red pepper, blue cheese and peaches in a large bowl and toss with enough dressing to coat the mixture evenly. Sprinkle the glazed nuts over the salad and serve.
Per serving: 394 calories, 10 grams protein, 33 grams fat, 6 grams saturated fat, 19 grams carbohydrate, 5 grams fiber, 14 milligrams cholesterol, 408 milligrams sodium
Morris Martick's 'World's Best' Sweet Potato Soup
Serves 4
This sweet potato soup is one that local chef Morris Martick has been making at his restaurant for many years. We printed the recipe in his words. The soup is comfort food at its best.
Boil 4 sweet potatoes until tender. Remove skin. Cut into large cubes. Put into saucepan, then add:
Diced carrots (matchstick size), broccoli, string beans, mushrooms
"A little bit of water." (We added about 1 1/2 cups.)
Brown sugar (tablespoon per serving)
"An appropriate amount" of butter (tablespoon per serving)
Heavy whipping cream (But how much? "Use your instincts as a cook.")
Bring to boil until vegetables are cooked through (potatoes should be smooth) and soup is slightly thickened.
Don't overcook. "Or the cream will curdle."
(Note: We tested Martick's recipe using 4 sweet potatoes, 2 cups shredded carrots, 2 1/2 cups broccoli florets, 2 1/2 cups string beans, 2 cups sliced mushrooms, 4 tablespoons brown sugar, 4 tablespoons butter and 3/4 cup heavy cream.)
Per serving: 482 calories, 7 grams protein, 29 grams fat, 18 grams saturated fat, 54 grams carbohydrate, 9 grams fiber, 91 milligrams cholesterol, 416 milligrams sodium
Soft Shells With Mustard
Serves 4
In one of his weekly columns, Rob Kasper sought out the perfect recipe for soft-shell crabs. He found it in Chesapeake Bay Cooking by local chef John Shields. The pairing of soft shells and mustard is magnificent.
8 prime soft-shell crabs, cleaned
1/4 cup Dijon mustard
3/4 cup all-purpose flour, seasoned with salt and pepper to taste
3 eggs, beaten
1/2 cup fine bread crumbs
1/2 cup clarified butter or olive oil
juice of 1 lemon
1 teaspoon minced garlic
8 tablespoons butter, cut into small pieces
2 tablespoons chopped parsley
Coat both sides of crabs with mustard and refrigerate for 1 hour.
Lightly dust the crabs with seasoned flour, shaking off excess. Dip them in eggs and then roll them in bread crumbs. Heat the clarified butter or oil in a saute pan. Add the crabs and cook over medium heat for about 3 minutes on each side. Remove to paper towels to drain and keep warm.
Discard the fat from the pan and return it to medium heat. Add the lemon juice and deglaze the pan, scraping up all the browned bits. Add the garlic and reduce the heat to low. Whisk in the butter, bit by bit. Stir in the parsley. Spoon the sauce over the crabs and serve hot.
Per serving: 802 calories, 50 grams protein, 52 grams fat, 30 grams saturated fat, 29 grams carbohydrate, 1 gram fiber, 471 milligrams cholesterol, 1,339 milligrams sodium
Shrimp With Orzo, Feta and Black Olives
Serves 6
Greg Bathon of Federal Hill said he adapted this winner of a shrimp dish from something he found in a cookbook 40 years ago.
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano, crumbled, or 1 tablespoon fresh
1/4 teaspoon dried hot red-pepper flakes
2 tablespoons olive oil (divided use)
1/2 cup dry white wine
one 32-ounce can crushed tomatoes
1 teaspoon salt
1 1/2 pounds large shrimp, shelled and deveined
1 pound orzo
1/4 cup heavy cream
1/2 cup black olives, pitted and chopped
salt and pepper to taste
1 pound feta, patted dry and crumbled (3 cups)
Preheat oven to 425 degrees. Cook onion, garlic, oregano and red-pepper flakes in 1 tablespoon oil in a 4-quart pot over moderately high heat, stirring, until onion is softened. Add wine and boil until reduced by half. Add tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened, about 10 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
Cook orzo in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then stir in cream and add olives and salt and pepper, to taste.
Spoon half of pasta into an oiled 13-by-9-by-2-inch glass baking dish, then sprinkle with half of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.
Per serving: 742 calories, 46 grams protein, 30 grams fat, 15 grams saturated fat, 70 grams carbohydrate, 4 grams fiber, 253 milligrams cholesterol, 1,877 milligrams sodium