Best recipes of 2006
- 1
Total time: 1 hour, 20 minutes, plus 1 hour steeping time and several hours chilling time Servings: 8 Note: You will need eight (4-ounce) espresso cups or ramekins. 1 cup espresso beans 2 tablespoons whole green cardamom 2 cups heavy cream 1 1/2 cups whole milk 6 egg yolks 3/4 cup sugar 2 tablespoons brewed espresso, cooled 1 1/2 tablespoons very finely ground espresso 1 cup heavy whipping cream 1.
- 2
Total time: 1 1/2 hours Servings: 6 Note: The best sausage to use for this is the semi-cured Spanish chorizo available locally as chistora, though any other Spanish chorizo will suffice.
- 3
Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: Use large shells such as chiocciole or conchiglie, or large elbow macaroni. 1/2 cup panko bread crumbs 1 teaspoon melted butter 1/2 cup (1 stick) butter 1/2 cup flour 5 cups milk 1/2 teaspoon dry mustard 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon nutmeg 1 teaspoon salt 1 bay leaf 4 cups shredded mild cheddar cheese, divided 3 cups shredded Swiss Gruyere cheese 1 pound shells or elbow macaroni, cooked according to package directions in salted water 1/2 cup heavy cream 1.
- 4
Total time: 30 minutes plus overnight marinating Servings: 6 Note: The rich marinade is made with ground walnuts and pomegranate molasses (rob-e anar, dibs rumman), available in Middle Eastern markets. 1 onion 1 (3-pound) piece of beef fillet 1 cup pomegranate juice or 1/2 cup pomegranate molasses 1 cup walnuts, finely ground in a food processor to a paste 2 teaspoons salt 1 teaspoon freshly ground black pepper 1.
- 5
Total time: About 1 1/2 hours Servings: 6 to 8 Note:Anson Mills grits are available at certain specialty stores, and online at www.ansonmills.com.
- 6
Total time: 1 hour Servings: 4 Note: Donna Deane was inspired by specialties of France, Spain and Denmark while developing ideas for an article on open-faced sandwiches.
- 7
Total time: 1 hour, 10 minutes, plus 24 hours standing time Servings: 6 Note: The duck recipe is from “Aquavit” by Marcus Samuelsson.
- 8
Total time: 20 minutes Servings: 8 1 pound radicchio, preferably Treviso 4 tablespoons olive oil, divided 5 whole garlic cloves, peeled 1/2 teaspoon salt 1 tablespoon balsamic vinegar 1 baguette 1/2 pound burrata Freshly ground black pepper 1.
- 9
Total time: 1 hour, 10 minutes, plus overnight refrigeration Servings: 4 1 Free-range chicken, 3 3/4 to 4 pounds 1 teaspoon kosher salt 1 (1- to 1 1/2-ounce) truffle 1 cup chicken stock 2 tablespoons truffle butter 1.
- 10
Total time: About 1 1/2 hours, plus cooling time Servings: 14 pancakes 1/2 cup creme fraiche 1 tablespoon freshly grated horseradish 1 small yellow onion, peeled, quartered and sliced very thinly 1 1/4 cups apple cider, divided 1/4 cup apple cider vinegar 4 allspice berries 1/2 small jalapeno, seeded and julienned 1 large sweet apple (your choice) 1 pound Yukon Gold potatoes (about 4 medium) 2 large eggs 1 1/2 teaspoons kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste Butter, vegetable oil or duck fat for frying 1.
