Quick or Southwest? Cook books with answers.
Tuned to contemporary interests but diversely focused, two new Sunset books, Quick Cuisine and Southwest Cook Book, will make welcome gifts or delightful additions to your home library.
For many years, Sunset Magazine has reported the intriguing foods of the Southwest; our Southwest Cook Book gathers together the finest dishes. Some recipes existed before the Spanish arrived four centuries ago; others make up the lively menus of today.
By contrast, the recipes in Quick Cuisine show that with a few ingredients, even the busiest cook can put an exciting, nutritious meal on the table in minutes.
Both books, compiled by the editors of Sunset Magazine and Sunset Books (Lane Publishing Co., Menlo Park, Calif., 1987; $6.95 each), include nutritional, preparation, and cooking information with each dish. To sample, try the fish recipe from Quick Cuisine and a meaty stew from the Southwest Cook Book.
Broiled Swordfish with Tomato-Olive Confetti
1 1/2 pounds swordfish steaks (about 1 in. thick)
1 tablespoon olive oil or salad oil
3 cups lightly packed watercress sprigs, washed and crisped
Tomato-olive confetti (recipe follows)
Lime wedges (optional)
Cut fish into 4 equal portions; rinse and pat dry. Place on an oiled rack in a 12- by 14-inch broiler pan. Brush top of fish with oil. Broil about 5 inches below heat for 5 minutes. Turn fish over, brush with oil, and broil until fish flakes when prodded in thickest part, 5 to 6 minutes longer.
Arrange watercress on 4 dinner plates and lay fish on top. Spoon tomato-olive confetti over fish. Garnish with lime, if desired. Makes 4 servings.
Tomato-olive confetti. Stir together 1 medium-size firm-ripe tomato, cored, seeded, and finely chopped; 1/2 cup sliced Spanish-style pimiento-stuffed green olives; 2 tablespoons drained capers; and 3 tablespoons each sliced green onions (including tops), lime juice, and olive oil or salad oil.
Per serving: 347 calories, 33 g. protein, 3 g. carbohydrates, 22 g. total fat, 91 mg. cholesterol, 624 mg. sodium.
2 large cans (49 1/2 oz. each) regularstrength chicken broth
3 pounds meaty ham hocks, cut into 1-inch-thick slices
2 pounds chicken drumsticks and thighs
1 teaspoon dry oregano leaves
1/2 teaspoon cumin seed
2 large onions, cut into chunks
1 large and (29 oz.) yellow hominy, drained
Condiments (suggestions follow)
Crisp tortilla strips (recipe follows)
Purchased green chili salsa
In a 6- to 8-quart pan, combine broth, ham, chicken, oregano, cumin seed, and onions. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is tender when pierced, about 2 hours. Lift out meat and set aside. Pour broth through a fine strainer; return strained broth to pan. When ham and chicken are cool enough to handle, discard skin, bones, and fat; tear meat into chunks; return to broth. (At this point, you can cover and chill up to 2 days.)
Skim and discard fat from broth; bring broth to a simmer. Stir in hominy; cover and cook for 30 minutes. Serve hot; offer condiments, tortillas, and salsa to add to each portion. Makes 8 to 10 servings.
Condiments. Arrange in separate bowls 2 or 3 limes, cut into wedges; 2 small packages (3 oz. each) cream cheese, diced; 2 cups shredded iceberg lettuce; 1 to 1 1/2 cups thinly sliced green onions (including tops); and 2 large red bell peppers, stemmed, seeded, and slivered.
Crisp tortilla strips. Stack 8 to 10 corn tortillas (6- to 7-in. diameter); cut into 1/4-inch-wide strips. In a 3- to 4-quart pan, heat about 1 inch salad oil to 375| (use a deep-frying thermometer). Fry strips a handful at a time, stirring often, until crisp and lightly browned, about 1 minute. Lift out with a slotted spoon and drain on paper towels. Sprinkle with salt.
Per serving: 245 calories, 22 g. protein, 14 g. carbohydrates, 8 g. total fat, 61 mg. cholesterol, 2,106 mg. sodium.
Photo: Broiled swordfish, served with a lively tomato-olive sauce, is one of the many tempting, speedy dishes in Quick Cuisine, designed for cooks with high standards and good taste, but little time to cook
Photo: Pozole, a meaty regional stew from the Southwest Cook Book, is typical of the book's exciting recipes; each uses traditional Southwest ingredients, some in contemporary ways
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|Title Annotation:||'Quick Cuisine' and 'Southwest Cook Book'|
|Date:||Nov 1, 1987|
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