Top Ten Recipes of 2012

Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

S’mores Fried Ice Cream with Chipotle Chocolate Sauce

 

Asparagus Lasagna Slice

Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

 

Baked Churros with Cinnamon Ice Cream and Dulce de Leche

 

Loaded Baked Potato Grilled Cheese Sandwich

 

Cinnamon Roll Grilled Cheese Sandwich

 

Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

 

Cookies and Milk

Toffee Cashew Cookies

 

pie crust crackers

Chicken Pot Pie Soup with Pie Crust Crackers

 

Jalapeno Popper Grilled Cheese Sandwich

And the most popular recipe of 2012:

Pepperoni Stuffed Chicken

Pepperoni Stuffed Chicken Breasts

Here’s to a delicious (and gooey) new year!

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Brown Butter Shortbread Cookies with Fig Jam and Pine Nuts

Dear Martha Stewart,

When I read your recipe for Aunt Maggie’s Jam Thumbprint Cookies, I had the highest of hopes. See, I had this jar of fig jam in the fridge, and I wanted to use it for something special. I’d spent countless hours perusing Pinterest boards when I came across your simple recipe for what seemed to be the perfect vehicle for my sweet, figgy spread.

The cookie that came to be in my galley kitchen, however, was nothing like the cookie you (and your commentariat) described.

And yes, I’ll admit that I didn’t exactly follow your recipe to the letter. It’s true—I browned the butter then cooled it in the fridge before creaming it with the sugar.

But still! Should that have affected the recipe to such a dramatic degree that instead of a perfectly round, soft, chewy confection, I ended up with a charmingly misshapen, tender, delicate shortbread? Really, if it weren’t for the sweet-sticky figs and $8 worth of pine nuts, this cookie would be nothing but an over-sized, nutty bite of heaven that melts in your mouth.

It’s lucky for you that this cookie turned out as beautifully as it did. Your reputation was really on the line.

Most humbly,

Bake Up, Little Suzy

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Pear Napoleons with Bourbon Caramel

It’s embarrassing how much time I spend thinking about recipes I want to try. I’ll start with the germ of an idea (say, a pear dessert for Mom’s birthday dinner). Then I’ll spend weeks – maybe months – considering the options: pear tart, pear cobbler, pear cake, pear sorbet… And when I finally decide on the perfect recipe, I abandon the idea entirely because I’m terrified of making a mistake. (Yeah, I never said my process was a healthy one.)

In this case, the paralyzing fear was invoked by the menace of homemade caramel sauce—it’s the easiest thing in the world to ruin. I think if I ever get around to recording another CD, it’ll be called Ways to Ruin Caramel, with forlorn country ballads like “Too Runny,” “Too Hard,” “Bitter and Scorched,” and “Grains of Sand.”

It took no less than three glasses of cheap wine for me to face my caramelized fear, and I’m so drunk—I mean, I’m so happy that I did! This caramel sauce is the perfect texture (creamy but not too thick), with the subtlest bite of sea salt and just enough booze. *hiccup*

The other components of the recipe – poached pears, sweetened mascarpone, flaky puff pastry, and toasted pistachios—are a cinch to prepare, yet every bit as delicious as the bourbon caramel.

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Sesame Chicken Salad

Just last week(ish), I shared with you all how my allergy to green peppers indirectly prevented me from ever tasting tomatillos. Today, my imaginary internet friends, I’m going to tell another terrible tale: The Most Lamentable Tragedy of Bake Up, Little Suzy’s Exclusion from the Whole of Asian Cuisine.

(I know. The title needs work. It’s a little wordy.)

Bell peppers are not my only edible allergens. I’m also allergic to ginger, coffee, curry, and horseradish. And that bizarre combination not only kept me from coffee house poetry slams in the 90’s, but also excludes me from enjoying the cuisine of Asia to this very day.

I’ve long dreamed of preparing meals that feature the genuine flavors of China, India, Korea, Thailand—but I’ve never really tasted them, out of fear of, well, dying. So I’m attempting to learn about entirely unfamiliar flavors, in utterly inauthentic ways.

I begin today with this fresh and crispy, savory and sweet, salty and crunchy salad. Now I’m assuming that normal people who don’t share my allergies will add ginger to the dressing or the marinade or both. But I found this salad delicious, satisfying, and not at all deadly without it.

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Green Chile Chicken Enchiladas

Green pepper is my sworn enemy.

The conniving nightshade sneaks into salsa, it prowls in pasta, and it lurks in jambalaya, waiting to make its deadly move. Just one bite of a bell pepper and I’m a pathetic wheezing heap, my lips swollen like a Hollywood collagen job gone terribly wrong.

For years I avoided green salsa in every Mexican restaurant, for fear that the lovely olive color might be enhanced by the scoundrel bell pepper. And as a sad consequence, I never tasted the delightful tang of tomatillos.

Until now. I made this recipe for Mom and Handsome Greg, and instantly fell madly in love with the tart tomatillo sauce warmed through with a healthy teaspoon of smoky cumin. I filled corn tortillas with a luxurious and creamy chicken mixture, then doused them with the silky tomatillo sauce and topped them with a generous handful of gooey cheese.

Next time I make this dish I’ll use white cheddar – the orange cheese with the green salsa was a little off-putting. Otherwise it was perfect.

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Pear and Apple Crostata

It’s my 2nd blogiversary! That’s right, imaginary internet friends, Galley Kitchen turns two this month.

I plan to celebrate the terrible twos by having a temper tantrum in the grocery store and demanding TWO stories at bedtime. Or maybe I’ll make a pie. I haven’t decided yet.

A year ago in my one-year blogiversary post, I set a couple goals for the 2011-2012 blog year, and I’m feeling pretty good about my progress. I learned to cook fabulous dinners on an unemployed lady’s budget, I learned to take decent photos after sunset, and, thanks to Handsome Greg, I have three new adverbs at the ready (frostingly, gravily, and somewhatkumquat).

The very first recipe I shared on Galley Kitchen was inspired by an overabundance of apples, so today I’m sharing another apple recipe. This Pear and Apple Crostata is a perfect fall treat; the filling has just enough sugar and cinnamon to turn  the apple and pear juices into a luxurious sauce, barely coating the tender fruit snuggled under a flaky duvet of pie crust. Next time I’ll brush the pie crust with egg wash—it was a tiny bit dry—but I’ll otherwise follow the recipe as is.

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Balsamic Strawberry Crostini with Goat Cheese and Basil

When I left my apartment this morning, a chilly wind mussed the yellow-green-red-orange leaves in the trees while it whipped my almost-dry hair into snarled submission. As I squinted into the crisp, blue sky, I thought—

Crap. I can’t do this. I’m still not ready to write about autumn. Sorry, folks.

Today’s recipe features the juicy, tart strawberries I loved all summer. There’s really nothing fall-like about it. The chewy toasts topped with goat cheese, basil, and summer berries macerated in sweet balsamic vinegar are a perfect appetizer for your next dinner party. In July.

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