For the last several years I’ve created a list, in January, of all my favorite recipes I’ve posted during the last 12 months. It’s really quite easy to do since I keep a list of my posts and they get highlighted as the year goes by. I wasn’t sure I’d have enough for 2011, but not so – I have more than I’ve had in some years. That was a surprise. I’ve ended up with about 19. That’s about 1 1/2 per month. As I looked back through the list I tried to delete a few from this list, but just couldn’t. They’re all just too good to not include. They’ve all been added to my Carolyn’s Favs list you can access on my home page (just under my main blog photo, a file tab far right). So here goes (kind of in a category order):
Beef Burgers with Bacon, Thyme and Wine Sauce on a Spinach Bed – a recipe I created myself – the sauce from an old Julia Child standby, the bacon inside the burger to add flavor and juiciness, the bed of spinach on the bottom to round out the meal.
Easy Cassoulet – oh my goodness, do I love this dish. Cassoulet is a French peasant dish, but this version is easy, has chicken (instead of duck), pork and sausage in it. Part of the deliciousness comes from the crunchy fresh bread topping. Make lots so you can freeze some.
Have you always wanted to make THE perfect baked chicken? You’ve found it here, with this Cook’s Illustrated recipe for Weeknight Roast Chicken. Requires just a little bit more time, but uses a different method. The juiciest chicken you’ll ever eat. Promise.
Really, I love Ina Garten’s recipes. And this Weeknight Bolognese is a blue-ribbon winner in my book. I’ve made this at least 7-8 times in 2011, and I make it in big quantities so I’ll have some to freeze in 2-person portions (without the pasta, of course). So worth making.
This risotto – oh gosh – is so delicious. I really think I could make this entrée for my own dinner about every two weeks for the rest of my life. A Phillis Carey recipe, called Risotto with Turkey Sausage, Corn, Leeks, Fresh Spinach and Tomatoes. It’s chock full of vegetables too.
There are days when I think I could live as a vegetarian, if I had some of these side dishes (here and below) to eat every day. Like this delicious Haricot Verts with Balsamic Vinaigrette. But then, if I were a vegetarian I’d have to give up turkey sausage. And grilled steak. And roast chicken. Nope, can’t do that!
Regular, ordinary cole slaw just doesn’t hold a candle to the couple of recipes here on my blog. It’s obvious I just don’t like those mayo-based dressings. Period. If that’s you too, then try this Sweet Cabbage Slaw (I made it with Splenda so my diabetic hubby could have all he wanted). And it’s not that sweet.
This rice and veggie salad has been a staple in my summer grilling rotation for years. And it’s the Silver Palate Vinaigrette that “makes” it. So really, this 2011 favorite is about both – the salad – Rice and Vegetable Salad – and the vinaigrette dressing – the Silver Palate’s one. They’re both in the same recipe/post.
One of my favorite veggies is yellow crookneck squash. More so in the summer when the squash is at its prime sweetness. This casserole is just full of flavor – Summer Squash Casserole with Jalapeno and Cheese. You could make it with zucchini too, I’m sure. But it’s really great with the yellow squash.
This brunch dish – Corn, Bacon and Cheddar Strata – will just blow your socks off. At least it does for me. Nothing low calorie about it, but you could try smaller portions and it wouldn’t be quite so decadent! It’s the bacon that adds fat. But there’s also lots of carbs (corn and bread slices). But it’s sensational.
It’s no secret around my house that I’m a nut for soups. I make them year ‘round. This one I made when we were visiting our Northern California kids and grandkids. A great way to use up some leftover pork roast, if you happen to have some. It’s called Pork and Hominy Stew, but it’s really a type of Posole, the Mexican hominy soup. Just add toppings of your choice (I used avocado, cilantro and sliced radishes). Even our teenage grandkids liked this soup.
I’ve been on a mission for some years trying to find a great vegetable soup that satisfies me. That isn’t bland, or too heavy with carbs. I’ve found it, and since trying it just a couple of months ago, I’ve made it three times. It does contain some carbs (and you could add more if you want them) but mostly it’s all kinds of good-for-you veggies. Part of its secret is porcini mushroom powder (you grind up the dried ones in a blender or spice grinder) which adds great flavor to the liquid in the soup. It’s a Cook’s Illustrated recipe (from a recent issue) and it’s called Farmhouse Vegetable Soup.
This is the dressing (turkey stuffing, but not stuffed into the bird) that I made this last Thanksgiving. And I suspect it will be my be-all, end-all dressing for years to come. It’s a very veggie-rich mixture (many more veggies than standard in most dressings). It also contains Italian sausage, but the flavor comes from the multitude of mushrooms and leeks in it too. It’s called Italian Sausage Dressing with Leeks and Mushrooms. It’s a Phillis Carey recipe.
As I’ve been compiling these recipes I’m laughing at myself – I have three desserts with apples. I guess I really do love them, huh? This one, Ginger Apple Cake Torte is worth making. A winner of an online contest at Food52, a food blog written by Amanda Hesser and Merrill Stubbs. The two women wrote my latest favorite cookbook, The Essential New York Times Cookbook: Classic Recipes for a New Century.
Do note, those of you who know me well, that there is only ONE chocolate recipe in this list. Amazing, really. Apples must be my dessert of choice this year! Yet, these brownies are so good, so rich, so decadent. You’ll be very glad to have made them. Chocolate Chunk Brownies are a must-make.
If you’ve been a regular reader of my blog, you know that last year I wrote up this post and this other post about how much fun I had reading the The Essential New York Times Cookbook: Classic Recipes for a New Century. I’m still tremendously impressed with the cooking marathon performed by the authors (Amanda Hesser and Merrill Stubbs) to compile the jillion recipes in the cookbook. They tested every single recipe, some more than once. And one of the most requested recipes is this one, Teddie’s Apple Cake. Oh so very worth making. And not difficult, either.
On the coattails of the apple cake above, this recipe, the Purple Plum Torte, is THE #1 most requested recipe at the New York Times. And it’s SO easy. Trust me. You just need to have plums in season. This also comes from the The Essential New York Times Cookbook: Classic Recipes for a New Century.
As I’m writing this, I just made this Classic Gingerbread a few days ago. Again. I didn’t make the Pumpkin Spice Gingerbread Trifle with it, that was also delicious, but I made it just for a family gathering and topped it with some vanilla ice cream. And I snuck a little piece of it yesterday with my lunch. The best gingerbread I’ve ever had – tender, flavorful and packed with spices. After having this version of gingerbread, I can just about guarantee you’ll never try another recipe.
And lastly, here’s the last apple dessert of 2011. A Cajun Apple Cake with Brandy Drizzle. It’s the drizzle that makes it. Not for tea-totalers. A tender cake filled with chunks of apple and lots of spices, then topped with nuts and the boozy sauce. Another great Phillis Carey recipe.

Leave a Comment!