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Food processor cook book.

Any cook who has worked with a food processor will agree that this powerful, versatile, and incredibly fast machine takes the tedium out of repetitious cutting chores. But most will also add that you have to rethink your work habits to take full advantage of this tool's potential.

Sunset's recently revised Food Processor Cook Book (Lane Publishing Co., Menlo Park, Calif., 1985; $5.95) includes an impressive number of basic techniques that are heavily cross-referenced in most of the 175 recipes. These techniques are found in six well-organized pages of charts for working with dairy products and eggs, fruits, meats and poultry, and vegetables, and for doing some frequent tasks like making bread crumbs and cooky crumbs and chopping nuts.

Among the 14 other special features in the 112-page book are foods not to process, a trouble-shooting guide, how to convert your favorite recipes to food processor use, how to process food in large quantities, tips on slicing, pureeing, making doughs, butters, pastries, sauces, sausages, and more. In addition, 82 color photographs show step-by-step directions on using the food processor effectively.

In this second edition by the editors of Sunset Books and Sunset Magazine, 90 percent of the content is new; only a few indispensable basics were retained from the original publication.

The book begins with a chapter on the food processor itself; the remaining eight tackle appetizer through desserts. Recipes--even pastas, pizzas, and breads--are much in keeping with today's interest in freshness, adventure, and lightness.

An example is this recipe from the salads and vegetables chapter. In the book, each step that uses the processor is referenced by page to the charts; here we have pulled all the references back into the recipe.

Grated parmesan cheese. Bring cheese to room temperature. Check firmness by inserting a think knife into cheese; it should easily penetrate 1/4 to 1/2 inch. If it doesn't, the cheese is hard enough to damage the food processor; grate by hand.

If cheese is soft enough to process, cut off and discard the rind; cut cheese into 1-inch chunks.

With motor running, drop cheese through feed tube, a few chunks at a time. Process with metal blade until as finely grated as desired; 3 to 5 ounces will yield 1 cup.

Matchstick Zucchini with Marinara Sauce 4 medium-size zucchini (about 1-1/2 lb. total) 2 cloves garlic About 2 cups marinara sauce, purchased or homemade (recipe follows) 2 tablespoons olive oil or salad oil Pepper Grated parmesan cheese (directions precede)

Insert slicing disk. Cut zucchini into julienne strips as shown on page 210. Change to metal blade; with motor running, drop garlic through feed tube, one clove at a time, processing until minced. Heat marinara sauce in a small pan over medium heat until hot; keep hot.

Heat olive oil in a wide frying pan over medium heat; add zucchini pieces and garlic and cook, lifting and gently stirring, until zucchini is tender-crisp to bite, 2 to 3 minutes.

Mound zucchini in center of a large platter or 4 salad plates; spoon sauce evenly around, not over, zucchini. Serve immediately. Pass pepper and cheese at the table. Makes 4 servings.

Garden Marinara Sauce 1 cup lightly packed fresh basil leaves 3 or 4 cloves garlic 3 large onions 6 pounds ripe tomatoes, peeled, cored, and quartered (no need to seed) 1/4 cup olive oil 1/2 to 1 tablespoon sugar Salt and pepper

Insert metal blade. Place basil in work bowl and finely chop, using on-off pulses; set aside. With motor running, drop garlic through feed tube, one clove at a time, processing until minched; leave in work bowl. Cut onions into eighths and put in work bowl. Chop coarsely, using on-off pulses; set garlic and onion aside. Core tomatoes; cut into quarters or eighths (if large) lengthwise. Chop coarsely about 1/2 pound at a time, using on-off pulses.

Heat oil in a 6- to 8-quart kettle over medium heat. Add onions and garlic and cook, stirring frequently, until onions are golden brown, about 20 minutes. Add tomatoes and basil. Cook, uncovered, stirring occasionally to prevent sticking, until sauce is reduced to 8 cups, 45 minutes to 1 hour. Add sugar, then season to taste with salt and pepper.

To store sauce, cover and refrigerate up to 1 week; or package airtight and freeze up to 6 months. Bring to a boil before using. Makes about 2 quarts.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Article Type:Book Review
Date:Jun 1, 1985
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