Magazine article Sunset

Kitchen Cabinet

Magazine article Sunset

Kitchen Cabinet

Article excerpt

Toasted Hazelnut Bread Heide G. Gohlert, Cheney, Washington The recipe for this firm-textured quick bread densely laced with toasted hazelnuts came from Germany, reports Heide Gohlert.


MAKES: 13/4-pound loaf; 14 servings

11/4 cups hazelnuts

2 cups all-purpose flour

1/2 cup whole-wheat flour

1/3 Cup firmly packed brown sugar

11/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fresh-grated or ground nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1 large egg

1 cup buttermilk About 1/4 cup salad oil

1. Place nuts in an 8- or 9-inch-wide pan. Bake in a 375(deg)oven until golden under skin, about 10 minutes. Pour nuts onto a towel and rub briskly to remove as much skin as possible. Let nuts cool about 5 minutes, then lift from towel; discard skins. In a food processor or blender, whirl nuts until finely ground.

2. In a bowl, mix nuts, all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, nutmeg, salt, and pepper.

3. In another bowl, beat egg to blend with buttermilk and 1/4 cup oil.

4. Add egg mixture to flour mixture. Stir just to evenly moisten. Scrape batter (it is very thick) into an oiled 5- by 9-inch loaf pan and spread level.

5. Bake in a 375(deg) oven until bread is browned and just begins to pull from pan sides, and a toothpick inserted into center comes out clean, about 45 minutes (about 40 minutes in a convection oven).

6. Cool in pan on rack about 15 minutes. Invert loaf onto rack and let cool at least 1 hour. If making ahead, store airtight up to 2 days; freeze to store longer.

Per serving: 214 cal., 46% (99 cal.) from fat; 4.8 g protein; 11 g fat (1.3 g sat.); 24 g carbo (1.9 g fiber); 251 mg sodium; 16 mg chol.

Warm Mushroom Salad

Russell Ito, San Mateo, California

The pleasing contrast of warm sauteed mushrooms on a bed of cool, crisp greens brings sophistication to this salad created by Russell Ito.

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

1/2 pound fresh chanterelle, shiitake, or common mushrooms

3 tablespoons olive oil

11/2 teaspoons butter or margarine

2 tablespoons chopped shallots

2 tablespoons dry white wine

1 tablespoon chopped parsley Salt and pepper

1 tablespoon red wine vinegar

6 cups salad mix, rinsed and crisped

About 1 ounce parmesan cheese

1. Place mushrooms in a plastic bag and fill with water. Seal bag and shake to wash mushrooms. Drain well. Repeat if mushrooms are still gritty. Trim off and discard bruised stem ends (or tough shiitake stems). Cut mushrooms into 1/4-inch-thick slices.

2. In a 10- to 12-inch frying pan over high heat, combine 1 tablespoon olive oil and the butter. When butter is melted, add shallots and mushrooms. Stir often until juices evaporate and mushrooms begin to brown, 6 to 7 minutes. Add wine and stir to release browned bits; boil until wine evaporates, about 1 minute. Add parsley, and salt and pepper to taste. Keep warm.

3. In a large bowl, mix remaining olive oil and vinegar. Add salad mix and stir to blend with dressing. Mound greens onto plates and top with equal portions of mushroom mixture.

4. With a vegetable peeler, shave thin curls of parmesan onto salads. Add salt and pepper to taste. Per serving: 178 cal., 71% (126 cal.) from fat; 5.3 g protein; 14 g fat (3.6 g sat.); 8 g carbo (1.8 g fiber); 170 mg sodium; 9.5 mg chol.

Lemon-Oregano Chicken Chuck Allen, Palm Springs

When Chuck Allen returned from work and learned guests were coming for dinner, he whipped up this easy entree in less than an hour.

PREP AND COOK TIME: About 45 minutes

MAKES: 4 servings

1/2 cup lemon juice

2 tablespoons olive oil

1 tablespoon dried oregano

2 cloves garlic, pressed or minced

1/4 teaspoon pepper 4 whole chicken legs (thighs with drumsticks; 2 1/3 lb. …

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