Our top 10 recipes of 2009

Toronto Star, December 30, 2009

Heart-Shaped Filet Mignon with Chocolate Balsamic Reduction: A hint of chocolate for her, a hunk of red meat for him – now there's a recipe for romance.

Every year is filled with tasty memories here in the Toronto Star's test kitchen and we serve up second helpings with our annual Golden Whisk Awards.

Choosing the best of the best recipes is not easy. Invariably many fabulous recipes we tested and published are left by the wayside as we winnow through the candidates.

The Golden Whisk Awards – launched in 2005 – are a full meal deal with starters, mains and desserts. They'll take you on a culinary journey through 2009 with stops at some of the year's hottest cuisines, cafés and cookbooks.

We've got a Double Ginger Bundt Cake, because bundts never go out of style. Toronto's own Ted Reader grills, then smashes, sweet potatoes. Japanese shichimi togarashi (a spice blend) finds a perfect mate with shiitake mushrooms.

This year's top 10 recipes, as selected by food editor Jennifer Bain and food writer Susan Sampson:

The recipe list

· Pucker-up lemonade
· Red wine pear crisp
· Sauteed shiitakes and green onions
· Fettuccine Natasha
· Jamaican curry shrimp
· Double ginger bundt cake with turbinado crust
· Smashed sweet potatoes with maple
· Heart-Shaped Filet mignon with chocolate balsamic reduction
· FoodShare's Vegan caesar salad dressing
· Bloody Mary poached salmon

FoodShare's Vegan caesar salad dressing

FoodShare serves several caesar salads in its Good Food Café. One is eggless. This one is vegan and comes from natural foods chef Katie Compton of Kate and the Kitchen (www.kateandthekitchen.com). She is working with FoodShare kitchen manager Alvin Rebick on the café's menu. Look for vegan worcestershire in health food stores. Toss this creamy, tangy dressing as desired with romaine.

INGREDIENTS

• 3/4 cup regular or medium tofu
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tbsp red wine vinegar
• 1 tbsp white (shiro) miso paste
• 1 tsp each: dijon mustard, vegan worchestershire sauce
• 1 tbsp minced garlic (about 2 cloves)
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

DIRECTIONS

In blender or food processor, combine all ingredients. Process until smooth.

Makes about 1 cup. Refrigerate in covered container until ready to use.

Star-tested by Jennifer Bainjbain@thestar.ca