Flavorful fall suppers: readers' recipes tested in Sunset's kitchens.
Praline-Glazed Salmon Paul Genaux, Bremerton, WA Paul Genaux was inspired to devise this recipe by his sister's description of a salmon dish she tried in New Orleans. PREP AND COOK TIME: About 15 minutes MAKES: 2 servings 12 ounces boned, skinned salmon fillet, cut into 2 pieces About 1/4 teaspoon salt Pepper 1/4 cup chopped pecans 3 tablespoons packed dark brown sugar 2 tablespoons butter, melted 1 teaspoon lemon juice 1. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt. 2. Place salmon on a 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently, to be sure nuts do not scorch, until fish is opaque but still moist-looking in the center of the thickest part (cut to test), 1 to 2 minutes longer. 3. With a wide spatula, transfer fish to serving plate. Per serving: 581 cal., 60% (351 cal.) from fat; 35 g protein; 39 g fat (12 g sat.); 23 g carbo (0.9 g fiber); 512 mg sodium; 131 mg chol. Jicama-Apple Salad Roxanne Chan, Albany, CA Roxanne Chan created this bright-tasting, tangy salad to go with roasted pork. PREP TIME: About 15 minutes MAKES: 6 1/2 cups; 4 to 6 servings 2 tart green apples (such as Granny Smith; about 1 lb. total), rinsed, cored, and quartered 1 pound jicama, peeled and rinsed 1/3 cup dried cranberries 2 tablespoons chopped green onion 2 tablespoons chopped fresh mint leaves 2 tablespoons minced candied ginger 1 tablespoon lime juice 1 tablespoon honey 1. With a mandoline or a knife, cut apples and jicama into matchstick-size 2-inch-long strips. 2. In a large bowl, mix all ingredients to coat. Serve immediately or chill up to 3 hours. Per serving: 118 cal., 3% (3.6 cal.) from fat; 0.7 g protein; 0.4 g fat (0.1 g sat.); 29 g carbo (5.7 g fiber); 8.3 mg sodium; 0 mg chol. Zucchini Rissoles Donald Frediani, San Francisco Donald Frediani's zucchini cakes make a great appetizer when served with tomato sauce; they're also a nice side dish with chicken or fish. PREP AND COOK TIME: About 40 minutes MAKES: 12 to 14 cakes; 4 to 6 appetizer servings 1 pound zucchini, rinsed, ends trimmed 1 onion (about 8 oz.), peeled 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup fine dried bread crumbs 1 large egg 1/2 cup grated dry jack or parmesan cheese 2 tablespoons chopped parsley 1 tablespoon chopped fresh mint leaves About 3 tablespoons vegetable oil 1. Shred zucchini and onion. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat. Add vegetables, salt, and pepper and cook, stirring frequently, until vegetables are soft and any liquid has evaporated, about 8 minutes. 2. Transfer mixture to a large bowl and stir in bread crumbs, egg, cheese, parsley, and mint until incorporated. Let stand until cool enough to handle, about 15 minutes. With well-floured hands, form mixture into patties about 2 inches wide and 1/2 inch thick. 3. Wipe pan clean and heat vegetable oil over medium heat. When oil is hot, add patties, three or four at a time. Cook, turning once, until golden brown on both sides, about 6 minutes total. Reduce heat as needed to maintain a constant temperature. With a spatula, transfer to a paper towel-lined baking pan; keep warm in 200[degrees] oven. Serve hot. Per serving: 241 cal., 60% (144 cal.) from fat; 7.3 g protein; 16 g fat (3.6 g sat.); 19 g carbo (1.8 g fiber); 322 mg sodium; 45 mg chol. Spiced Chicken and Vegetable Couscous Jennifer Kirk, Tucson Jennifer Kirk writes that this spiced chicken and vegetable dish is her family's idea of comfort food. PREP AND COOK TIME: About 1 hour MAKES: 4 to 6 servings 1 pound boned, skinned chicken breasts About 1/8 teaspoon salt About 1/8 teaspoon pepper 2 tablespoons olive oil 1 onion (about 8 oz.), peeled and chopped 2 cloves garlic, peeled and minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground dried turmeric 1/4 teaspoon cayenne 2 cups cauliflower florets (about 1/2 in.) 1 cup baby-cut carrots 1 1/2 cups fat-skimmed chicken broth or water 1 red bell pepper (about 8 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks 1 zucchini (about 8 oz.), rinsed, ends trimmed, cut into 1-inch chunks 2 cans (14.5 oz. each) diced tomatoes 1 package (10 oz.) couscous 3 tablespoons chopped fresh cilantro leaves 1. Rinse chicken and pat dry; cut chicken into 1-inch chunks and sprinkle with about 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch frying pan (with 2-inch-high sides) or a 6-quart pan over medium-high heat. Add chicken and stir often until browned on the outside but still slightly pink in the center (cut to test), 3 to 4 minutes. Transfer chicken to a plate and add remaining tablespoon oil to frying pan. 2. Add onion and garlic to pan and stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, turmeric, and cayenne and cook until spices are fragrant, about 1 minute. Add cauliflower, carrots, and chicken broth; bring to a boil. Lower heat, cover, and simmer until carrots are slightly tender when pierced, 10 minutes. Stir in bell pepper, zucchini, and tomatoes and simmer, uncovered, until zucchini is tender when pierced, 8 to 10 minutes longer. Add salt and pepper to taste. 3. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2 cups water to a boil. Remove from heat, stir in couscous, cover, and let stand until water is absorbed, about 5 minutes. 4. Fluff couscous with fork and spoon onto a large serving platter. Spoon chicken and vegetables over couscous and sprinkle cilantro over the top. Per serving: 386 cal., 15% (58 cal.) from fat; 29 g protein; 6.4 g fat (1 g sat.); 53 g carbo (5.5 g fiber); 362 mg sodium; 44 mg chol.
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Have you created or adapted a special recipe--a family favorite, travel discovery, or time-saver--you'd like to share with other readers? Send it to us, with the story behind the recipe, and you'll receive a "Great Cook" certificate and $75 for each recipe published. Go to www.sunset.com/submitrecipe.html or write to Kitchen Cabinet, Sunset Magazine, 80 Willow Rd., Menlo Park, CA 94025.
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|Date:||Sep 1, 2003|
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