By Carol Mighton Haddix
Read or Download Good Eating's Best of the Best: Great Recipes of the Past Decade from the Chicago Tribune Test Kitchen PDF
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Additional resources for Good Eating's Best of the Best: Great Recipes of the Past Decade from the Chicago Tribune Test Kitchen
We reported on the movement toward buying local, sustainable produce in urban farmers markets. We urged readers to take up stir-frying as a quick, healthful cooking method and shared ingredients for the perfect North African chermoula spice mix. The variety of recipes was amazing, from the rich and satisfying macaroni and cheese developed by former test kitchen chef Mark Graham to the surprising grilled meatloaf from Weber Grill restaurant. One favorite dip combined chopped bacon, lettuce and tomato for a new take on a BLT — and it didn’t last long at our tasting.
Cook the shallots and leek until soft, about 4 minutes. Stir in the red pepper and garlic; cook 1 minute. Add the tomatoes, broth, clam juice, wine, tomato paste, salt and paprika. Simmer 15 minutes. 3 Add the clams; cook 3 minutes. Add the shrimp and fish; cook 2 minutes. Add the scallops; cook 1 minute or until all fish is opaque but still tender. Ladle the soup into wide serving bowls. Place a dollop of the garlic mayo in the center. Sprinkle with parsley and chives. Garlic mayo: Mix 1/3 cup mayonnaise and 1 tablespoon fresh lemon juice in a small bowl.
Nutrition information Per serving: 667 calories, 39g fat, 8g saturated fat, 30mg cholesterol, 51g carbohydrates, 34g protein, 997mg sodium, 5g fiber Editor’s Tip: This topping also works well on English muffins; try them for after-school snacks. With a simple switch of seasonings, you also can change the flavor. Use Italian herbs such as basil, rosemary or sage. Or give it a Mexican twist with a mix of cumin, oregano and chili powder. Artichoke and pesto pizza Prep: 15 minutes Cooking: 7 minutes Makes: 4 appetizer servings While hankering for a New Haven pizza, writer Bill Daley came up with this combo of pesto, artichoke and toasted pine nuts, based on the “Pete’s A Pie” pizza served at Randy’s Wooster Street Pizza, a small chain of shops in Connecticut.