Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune) |
6 large cloves garlic
1 teaspoon salt
Put all ingredients into a blender. Process until smooth. Transfer to a covered container; use within 2 weeks.
Homemade red chili paste
Prep: 10 minutes
Cook: 25 minutes
Makes: about 2 cups
Adapted from "Mastering the Art of Chinese Cooking," by Eileen Yin-Fei Lo (Chronicle, $50). Increase the sugar to 4 tablespoons if using in the red chili glaze recipe.
1 pound red ripe jalapeno chilies, stemmed
1 3/4 teaspoons salt
2 1/2 tablespoons unseasoned rice vinegar
1 1/2 to 4 tablespoons sugar
1. Put chilies, salt and 2 tablespoons water into a medium-size heavy saucepan. Heat over high heat, stirring, until chilies start to release their liquid. Reduce heat to low. Cook, uncovered, stirring often, until chilies are soft, 15-20 minutes.
2. Let chilies cool in the pan. Transfer to a blender along with vinegar and sugar. Puree. Transfer to a jar with a tight-fitting lid. Keeps refrigerated several weeks or frozen several months.
Sicilian sesame cookies
Prep: 40 minutes
Chill: 1 hour
Cook: 30 minutes
Makes: 24 cookies
In this country, the Italian cookie doesn't get the respect and love it deserves, lamented Renee Enna, a Tribune features editor and for many years an assistant editor for Good Eating. Enna, an accomplished baker, detailed the charms of these colorful and diverse treats in her witty defense. A delicious proof of her argument is this crunchy sesame seed-crusted cookie from "Dolci: Italy's Sweets," by Francine Segan.
1 teaspoon salt
Put all ingredients into a blender. Process until smooth. Transfer to a covered container; use within 2 weeks.
Homemade red chili paste
Prep: 10 minutes
Cook: 25 minutes
Makes: about 2 cups
Adapted from "Mastering the Art of Chinese Cooking," by Eileen Yin-Fei Lo (Chronicle, $50). Increase the sugar to 4 tablespoons if using in the red chili glaze recipe.
1 pound red ripe jalapeno chilies, stemmed
1 3/4 teaspoons salt
2 1/2 tablespoons unseasoned rice vinegar
1 1/2 to 4 tablespoons sugar
1. Put chilies, salt and 2 tablespoons water into a medium-size heavy saucepan. Heat over high heat, stirring, until chilies start to release their liquid. Reduce heat to low. Cook, uncovered, stirring often, until chilies are soft, 15-20 minutes.
2. Let chilies cool in the pan. Transfer to a blender along with vinegar and sugar. Puree. Transfer to a jar with a tight-fitting lid. Keeps refrigerated several weeks or frozen several months.
Sicilian sesame cookies
Prep: 40 minutes
Chill: 1 hour
Cook: 30 minutes
Makes: 24 cookies
In this country, the Italian cookie doesn't get the respect and love it deserves, lamented Renee Enna, a Tribune features editor and for many years an assistant editor for Good Eating. Enna, an accomplished baker, detailed the charms of these colorful and diverse treats in her witty defense. A delicious proof of her argument is this crunchy sesame seed-crusted cookie from "Dolci: Italy's Sweets," by Francine Segan.
