Home > Everyday Gourmet > Archives > 2009 > January > 07 > Entry
Gourmet Gallery’s (or Karyn’s) Best of the Year
For about as long as I can remember Bon Appetit has listed the “Best of the Year” in their January issue, recapping their favorites from restaurants to recipes, from the prior year. I would like to create my own “Best of the Year,” and I would love to hear about readers’ favorites, too. Although I can’t possibly think of all the absolutely fabulous things I have eaten throughout 2008, I can list a few things that really stand out.
Some of the things on my list are new to me this year. Some come from cooks and chefs who have visited our store or taught classes for us at Gourmet Gallery. Some come from our own chefs Rachel Solano and Jo Ann Miller (my mom). Others are old but new again to me. So, here it goes. Just a short list, not even in any particular order, but maybe we could all share recipes.
Blue Cheese Hamburgers on Homemade Hamburger Buns
It’s just what it says - WYSIWYG. No surprise ingredients. I haven’t found a restaurant in Waco that will cook this rare enough for me; so, I made my own. You can mix blue cheese into the hamburger or you can pile it on top. It’s not just the blue cheese that elevates this hamburger to my “Best of the Year” list; it’s that homemade hamburger bun. I’m embarrassed to say that I had never really ventured out to make my own hamburger buns. One of this years’ cooking magazines mentioned it, and I realized how very much I have to learn. What a difference!
Mom’s Pecan Pralines
Every holiday season, I am reminded of these tasty sugary morsels that have been around since my childhood (right along with the candied orange peel). I think Mother found the recipe on a vanilla box a few decades ago. I have tasted pralines around the world. These are absolutely the best I’ve had. I often eat so many that my teeth start to hurt. So much for holiday restraint.
Marion Wilkins’ Spiced Bosc Pear and Pepper Jack Soup
This creamy, slightly spicy soup absolutely surprised us all. It sounded odd to me. Marion said it was good, though; so, we tried it. It was WAY more than good. It definitely goes into the “GREAT” category. To give proper credit, she retrieved this recipe from a restaurant in New Mexico. In my mind, this is Marion’s recipe. Thank you for sharing!
Chicken Picatta made with fresh California Lemons and Cilantro
When I was living in California, my mom visited and made this recipe with me. It was from Gourmet or Bon Appetit sometime in 1993, I think. Honestly, the trick to this is that the lemons need to come right off the tree in your neighbor’s yard preferrably without their seeing you take them. Results can not be guaranteed if lemons come from any other source.
Chef Oz’s Apple Salad with Honey/Lime/Yogurt Dressing
Wow! What an absolutely surprising, refreshing treat this was! This is an improvement on the old Waldorf Salad. Oz pairs this with some of his very VERY spicy chili. In his words, “The sweetness of the fruit and tangy acidity of the dressing provide a nice foil to the fiery pepper heat of the chili.” If you haven’t yet experienced Chef Mike Osborne, seek him out. He’s fabulously talented and tremendously entertaining. We hope to get him back in the store for a few more classes before he moves on to bigger and better things! (But what could be better?)
Spinach and Artichoke Bow Ties with Asiago
This delicious, tangy pasta dish is the perfect low-fat meal that doesn’t taste low-fat at all. I love making this for guests. Once my sister and I made a huge mound of this for the women at our church on a retreat. They ALL loved it. We even snuck in a little wine and they loved that even more - at least those who would admit it.
Rachel’s Thai Chicken and Coconut Soup
Although I have enjoyed Thai food for a long time, this recipe takes the cake. Rachel Solano has perfected this into a comfort food that may surpass every grandmom’s Chicken Noodle Soup. Part of the trick is the fish sauce. It smells terrible concentrated in the bottle, but it adds a depth of flavor that I have not experienced from any other “seasoning.”
Alfred’s Mom’s Tamales
Alfred Solano has no idea how good he has it. His wife is an amazing cook, as is his mother. We had some of her pork tamales during Christmas. The masa was spread on so perfectly thin that it only complemented - instead of interfered with - the savory, succulent, tender meat inside. Thanks for sharing, Mrs. Solano!
One last thing. Bread pudding. Just the simple stuff. No chocolate, no raisins. Just sweet, buttery, decadent bread pudding. With whiskey sauce, of course.
Go ahead, Bon Appetit. Top that list!
Happy Eating.
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Comments
By Michael Osborne
January 7, 2009 6:02 PM | Link to this | Report comment abuse
One of my favorites in ‘08 was teaching cooking classes at Gourmet Gallery. It’s always fun. There was also this one evening when I cooked for a wine broker and a few guests. This fellow had some really good wines he wanted to share and needed a menu powerful enough to stand up to the wines. Here are some of the highlights:
Lobster medallions on fennel/leek compote with citrus butter sauce
Pan seared foie gras with shallot/apple/calvados sauce and toast points (the host served three different ice wines with this course)
Seared breast of duck with pinot noir reduction, potatoes anna, and micro greens dressed with an olive and orange vinaigrette
a blue cheese cheescake with caramelized pears and two different grandfather ports
It’s not very often that I get to cook or taste these kinds of dishes. Every now and then it sure is fun to cook an all out decadent menu like this one.
Karyn, thanks for the plug and happy new year!
Chef Oz
By Jenny
January 14, 2009 11:57 AM | Link to this | Report comment abuse
I would love to try my hand at the pasta recipe and pear/pepper jack soup recipe you listed!
By Karyn Miller w/ Gourmet Gallery
January 15, 2009 8:39 AM | Link to this | Report comment abuse
Jenny:
Please email me at KarynM@GourmetGalleryWaco.com, and I would be happy to send these to you. I need to check with Marion before I “post” her pear soup recipe. Thanks for reading the blog! -Karyn
By Karyn Miller
January 23, 2009 9:06 AM | Link to this | Report comment abuse
Several people have emailed requesting the pasta dish mentioned in this blog. Here it is.
Penne Pasta with Artichokes and Asiago
10 oz baby artichokes (frozen or canned can work in a pinch) 6 + oz dried penne 2 T extra-virgin olive oil 2-3 cloves garlic, chopped 1/2 c chicken stock or vegetable stock 2 t chopped fresh oregano 2 t grated lemon zest 1/3 c thinly sliced scallions 2 c washed, stemmed, drained and thinly sliced spinach (about 4 oz) Salt and Pepper to taste 3 T freshly grate Asiago cheese
Trim the stems and remove the bruised outer leaves from the baby artichokes. Blanch artichokes over medium heat just until tender, about six minutes. Cut them in half lengthwise, set aside.
Cook the pasta until al dente. Toss with 1 T olive oil. Set aside.
In a skillet, heat 1 T olive oil, add the artichokes and garlic, and saute until lightly golden, about three minutes. Add the stock, oregano, lemon zest, scallions and spinach, and cook for three minutes.
Transfer the skillet mixture into the bowl of warm pasta, add salt, pepper, and Asiago. Toss til mixed.
It’s really that easy.
By Singeli
February 21, 2009 5:42 AM | Link to this | Report comment abuse
While I definitely enjoy your blog and new recipes, I also miss the former Trib articles where people could write in for recipes found in past Waco eateries or simply for familiar old recipes, and people could respond. Personally, I’d like the recipe for Kitock’s Oriental Fries.