December 27th, 2022

​Sometimes I prepare so many new and exciting recipes, that we never have them twice.
 
As it’s been so cold the past few days, I would like to suggest a Broccoli and Arugula Soup. This recipe was found in the January 2022 issue of “Charleston Magazine.” The soup was thick and creamy despite there being no cream in the soup. Both my husband and I thoroughly enjoyed it.
 
Some of the best recipes from 2022 came from The New York Times/NYT Cooking. One such recipe is Kay Chun’s Korean Cheeseburgers with Sesame-Cucumber Pickles. These are not your parents’ cheeseburgers. The burgers are flavored with soy sauce, scallions, garlic, pepper and sugar. They’re served with a mayonnaise dressing flavored with the same ingredients as the burgers plus toasted sesame oil. These burgers were incredible. I also made Ali Slagle’s Chicken Parm Burgers that were fabulous. Between the aromatic basil, the intensity of the tomato paste, these burgers were packed with flavor. 

​Back in August I made Sarah’s Digregori’s Slow-Cooker Hot-Honey Chicken Sandwiches. For some reason a review wasn’t done, but these too were great. I especially like the recipe as it’s made in a slow cooker, but I used my pressure cooker to shorten the cook time. Perfect party item for New Years.
 
Another entrée missing a review was a recipe by Melissa Clark from The New York Times for Wine-Braised Chicken with Mushrooms and Leeks. This wonderful dish had a combination of garlic, shiitake mushrooms, leeks, rosemary and white wine which elevated the flavor of this dish. This entree will make a perfect celebratory meal for New Year’s Eve.
 
Back in October, I found a recipe in “Southern Living Magazine” for Sheet Pan Hanger Steak and Vegetables. The recipe takes just 45 minutes from start to finish. The vegetables and meat for this dish are tossed with a bit of olive oil and salt. The steak is cooked on top of the vegetables (sweet potato and Haricot verts or green beans) for approximately 4-5 minutes per side.  We let the meat rest for a bit before slicing. At first my husband thought I had sharpened the knife. Then thought, is the meat that tender?  The meat was buttery, juicy and very flavorful. The steak was also accompanied with an herb butter infused with fresh thyme, lemon zest and Dijon mustard. We both loved the steak and the meal on whole.
 
Crumb Buns are a New Jersey thing. One of the most popular bakeries that makes this a delicious version is B&W Bakery in Hackensack, NJ. At one time, America’s Test Kitchen had an episode where they replicated a New Jersey Crumb Bun. I don’t like an overly moist or soft cake, but prefer one that’s chewy, yet tender, and a crumb topping that isn’t overly sweet. Also, there has to be a higher ratio of crumb topping to cake. Julia Lancaster demonstrated this recipe with a yeast-based cake using all-purpose flour for chewiness. For the crumbs, she used cake flour to produce soft crumbs and a mix of white and brown sugars for texture and flavor. The recipe makes 12 servings. When I made this I had to practice self-restraint by having just one piece and freezing the balance lest I devour more than I should.
 
In another episode of America’s Test Kitchen, Julia made Baci di Dama, or in English, Lady’s Kisses. These little gems were delightful! They were crisp, had a lovely hazelnut flavor and a hint of chocolate. The cookie had a texture similar to shortbread. These are perfect sweet ending to a meal.
 
 
There are many more remarkable recipes that I’ve discovered in 2022. Let’s hope that some of my husband’s and mine favorites reappear again in the future. From soup, one pot/pan meals to awesome desserts recipes, you’ll find something for all tastes. Here’s to a tasty New Year, may it be filled with good flavors, health, happiness and dessert!