Magazine article Sunset

Quick or Southwest? Cook Books with Answers

Magazine article Sunset

Quick or Southwest? Cook Books with Answers

Article excerpt

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.

Pozole

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. …

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