Our best recipes of 2006

On the last Wednesday of December for the past 17 years, The Seattle Times Food section has been pulling together 10 of the best recipes tested in our kitchen over the previous year.

While recognizing that our picks are a bit subjective — the very thing that floats one person's boat is the same that capsizes another — we hope you'll discover some fresh inspiration and perhaps a bit of kitchen wizardry in our selections for 2006. We look forward to serving up a full plate again in 2007.

West Coast White Pizza (March 8): We featured a frozen dough manufactured by a local company, East Coast Pizza Dough Co., and the product is the closest to homemade we've found. We spread the dough with a wash of bottled sauce followed by a molten layer of four cheeses — soft goat, whole milk ricotta, mozzarella and Romano. It's then crowned with slices of ripe plum tomatoes and baked until golden. This sublime collaboration will become a pizza-night favorite. (The dough is available at Whole Foods, Metropolitan Market and some QFC stores.)

Shrimp Salad Naan (March 22): Naan, the oval-shaped flatbread from Central and Southern Asia, is a flavorful alternative to pita bread. This rendition fills the bread with a fresh blend of shrimp, carrot and green onions that's tossed with a yogurt dressing. Touches of salty fish sauce and tart lime enliven the mix.

Greek-Style Butterflied Leg of Lamb with Walnut-Grape Leaf Pesto (April 12): Lamb is the traditional center of the Easter menu, and this story provided a primer on its various cuts and how best to cook them. A favorite method is to butterfly a leg of lamb, which can then be stuffed with all kinds of fillings. This dish was inspired by the flavors of Greece, and each slice of perfectly roasted lamb is filled with a heady pesto of brined grape leaves, fresh fennel, mint, walnuts and feta. A light wine sauce finishes the dish.

Grilled Mahi-Mahi on Chopped Salad (July 12): A story on cooking with sweet onions inspired this light and lemony salad of cucumbers, artichoke hearts, greens and paper-thin slices of sweet onions. The salad lays a foundation for the simply grilled fish that's layered on top.

Caprese Chopped Salad (July 26): A book review of "Tomato & Mozzarella: 100 Ways to Enjoy This Tantalizing Twosome All Year Long" by Hallie Harron and Shelley Sikora presented The Times Test Kitchen with a number of delicious variations on a theme. A twist on a traditional caprese salad mixes up a lively blend of ingredients — cherry tomatoes, sweet onion, cucumber, herbs and capers with fresh mozzarella and mache. The flavors are pulled together by a sparkling Dijon vinaigrette.

Mashed Potatoes with Figs and Parmesan (Aug. 9): At first glance, the combination of ingredients in this recipe from "Real Life Entertaining: Easy Recipes and Unconventional Wisdom" by Jennifer Rubell looked a bit odd. Potatoes and cheese are a classic pairing, but figs?

The function of our test kitchen, though, is to push the boundaries of traditional pairings and to take a look, or a taste, of what's new and unusual. It took a little prodding and a bit of bribery for our testers to take the plunge, but all were surprised that this marriage of three worked so well.

Zucchini Trifolati (Aug. 16): Summer's end was in sight, but a last blast of heat was headed our way. We suggested a few recipes to "refresh your summer repertoire," and this was a winner. Chunks of zucchini and cherry tomatoes are quickly sautéed in olive oil with touches of garlic and basil for a versatile dish that can be served at room temperature or chilled.

Chicken Braised with Tomatoes and Fig Vinegar (Aug. 30): Infused oils and vinegars range from subtly flavored to intensely assertive. The heart of this simple braise rests in the vivid fruitiness of fig vinegar, a single ingredient that can transform a dish. Peeled and diced tomatoes provide the remaining braising liquid in which the chicken simmers. (Try serving this with the Mashed Potatoes with Figs and Parmesan to soak up the juices.)

Middle Eastern Couscous with Roasted Butternut Squash and Preserved Lemon (Oct. 11): Middle Eastern, Moroccan and Sardinian couscous are all made of semolina (coarsely ground durum wheat) to which water is added, but differences in how they are formed make each distinctive. In this fragrant dish, we cooked the pearl-shaped Middle Eastern couscous from Israel with a cinnamon stick, then topped it with cubes of roasted butternut squash showered with bits of toasted pine nuts, golden raisins and preserved lemon. Cumin, coriander and black pepper added other spicy notes to this recipe that is a personal favorite of 2006.

Butter Brickle Biscotti (Nov. 29): A list of some of our favorite cookbooks of the year included the "King Arthur Flour Whole Grain Baking." The book transformed my own thoughts on including more grains in my cooking, and a taste of this biscotti was just the nudge needed. The pairing of roughly textured whole-wheat flour and crunchy caramel toffee bits was perfect in this crusty cookie.

CeCe Sullivan: csullivan@seattletimes.com