cookbookHunter

Sunset Recipe Annual 1989 Edition
Every Sunset Magazine recipe and food article from 1988
By the Sunset Editors
Lane Publishing
Here is the link for all the books from Sunset and their publication page

1. The Sunset annual 1989, is just that, every recipe from the past year’s issues, and broken up into months
2. The recipes are very detailed
3. There are many helpful entertaining tips, and really great ethnic menus
4. Tons of photos
5. All the recipes are not only solid, but I would say for 1988 very progressive

Lemon-Mint Pea & Pastina Salad
8 ounces (about 1 cup) rice-shaped or other small pasta
3 cups (1 lb.) petite frozen peas, thawed
1 cup chopped celery
½ cup thinly sliced green onion
½ cup chopped fresh mint leaves
½ cup salad oil
¼ cup lemon juice
2 teaspoons grated lemon peel
Salt and pepper
Romaine lettuce leaves, washed and crisped
Fresh mint sprigs
In a 5-6 quart pan, bring about 3 quarts water to a boil on high heat. Stir in pasta and cook until just barely tender to bite, about 5 minutes. Drain and rinse with cold water; drain again.
In a large bowl, combine pasta, peas, celery, onion, and chopped mint; if made ahead, cover and chill until the next day.
Mix oil, lemon juice, and lemon peel. Add to pea mixture; mix and add salt and pepper to taste. Garnish with romaine and mint sprigs. Serve or, if made ahead, cover and chill up to 2 hours. Serves 8.

Blueberry & Peach Shortcake with Caramel Custard
2 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1 teaspoon grated orange peel
1/8 teaspoon ground nutmeg
½ cup (1/4 lb.) butter or margarine, cut into small pieces
2 large egg yolks
¾ cup half-and-half (light cream)
Sweet Blueberries and Peaches
Caramel Custard
Fresh mint sprigs
In a food processor or bowl, combine flour, 1/3 cup of the sugar, baking powder, peel, nutmeg, and butter. Whirl or rub mixture with your fingers until coarse crumbs form. Add egg yolks and 2/3 cup of the cream; whirl or mix with a fork just until dough is evenly moistened.
Pat dough into a ball and place on a lightly floured board. Flatten into a 1-inch thick round. Using a 2 ½-inch diameter cutter, cut dough into rounds. Place rounds on a greased 12-15 inch baking sheet, spacing them 1 ½ inches apart.
Pat scraps together, and form into another 1-inch thick round. Cut as many more 2 ½ inch rounds as possible; put on pan (you should have at least 6 rounds in all). Brush tops with remaining cream and sprinkle evenly with remaining sugar.
Bake in a 400˚ oven until tops are golden brown, 14-16 minutes. Let cool on a rack until lukewarm. Split biscuits horizontally in half. Set the bottom of each biscuit on a dessert plate. Spoon equal potions of sweetened blueberries and peaches onto each biscuit on fruit. Pour 2 tablespoons custard around each serving’ garnish each with a sprig of mint. Offer remaining custard in a pitcher to add taste. Makes 6 servings.

Sweetened Blueberries and Peaches
Peel, pit, and slice 4 large (about 2 lb.)
Firm-ripe peaches into a bowl; mix with 1 tablespoon lemon juice. Rinse 1 cup fresh blueberries; drain. Stir berries into peaches sweeten to taste with powdered sugar. If made ahead, cover and let stand up to 1 hour.

Caramel Custard
In a bowl, mix 3 large egg yolks with 2 tablespoons sugar. In a 1 to 1 ½ quart pan, warm 1 ¼ cups milk over medium heat until scalded, stirring often. Whisk about half the hot milk into yolks, then pour mixture back into pan. Stir on medium-low heat until custard thickly coats the back of a metal spoon, 10 to 15 minutes. Stir in 1 teaspoon vanilla, then remove from heat.
In a 3-4 cup pan, bring ½ cup sugar and 2 ½ tablespoons water to a boil over high heat; stir until sugar is dissolved. Boil, uncovered, just until liquid turns amber, 4 to 5 minutes. Immediately pour hot caramel into warm custard; caramel will harden. Stir the mixture until caramel is completely melted. Serve sauce warm or cool. If made ahead, cover and chill up to 2 days. Makes about 1 ½ cups.

Korean Barbecued Pork

1-1 ½ pounds boned pork shoulder or butt, sliced into 1/4 inch thick strips about 8 inches long and 2 ½ inch wide
Basic Korean Hot Sauce
Sliced green onions
In a bowl, mix pork strips and hot sauce. Cover and chill 2 hours or until next day.
Lay strips on a greased grill 4-6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds). Turn often until no longer pink in center (cut to test), about 8 minutes. Sprinkle with onions. Serves 4 to 6.

Basic Korean Hot Sauce
Combine 1 tablespoon Oriental sesame oil; 1 tablespoon mirin (rice wine) or dry sherry; 2 to 3 tablespoons hot bean paste; 2 tablespoons soy sauce; 3 tablespoons water; 3 tablespoons sliced green onion; 1 clove garlic, minced; 1 teaspoon each sugar and pepper; and 2 teaspoons minced fresh ginger.

Baked Stuffed Flank Steak Roll
¼ cup each lemon juice, soy sauce, and honey
1 teaspoon dry mustard
½ teaspoon pepper
1 flank steak (about 2 lb.)
Mushroom Stuffing
6 medium-size russet potatoes (3lb. total), each scrubbed and pierced with a fork
2 cups regular strength beef broth
2 tablespoons beef broth
2 tablespoons cornstarch
Parsley or mint sprigs, optional
In a 9×13 inch baking pan, mix together lemon juice soy sauce, honey dry mustard, and pepper. Lay flank steak in sauce and turn over to coat all sides of meat. Cover with plastic wrap and refrigerate at least 1 hour or up until the next day; turn meat several times.
Lift steak from marinade. Brush excess sauce off meat into pan.
Lay steak flat. Spoon mushroom stuffing onto center of the steak and across its width. Fold steak ends over the stuffing to overlap completely. With cotton string, tie the rolled meat in the center and at each end to hold securely. Place rolled steak, seam down, in the pan with marinade; cover tightly with foil. If made ahead chill until next day.
Bake in the center of a 350˚ oven until meat is very tender when pierced, about 3 hours. About 1 hour before steak is done, add potatoes to oven on rack above the meat; bake until tender when pierced.
Using 2 spoons. Carefully lift rolled steak and place seam down on a platter; clip and remove strings. Drape meat with foil and keep warm.
Carefully skim and discard fat from pan drippings. Stir broth and cornstarch into the pan. Stirring, bring the mixture to a boil over high heat; pour into a sauceboat.
Cut rolled steak crosswise into 6 equal slices. Arrange meat and potatoes on plates, garnish with parley, and add sauce to taste. Makes 6 servings.

Mushroom Stuffing
Rinse 1 pound mushrooms, drain, and slice thin. Chop 1 medium size onion. In a 10-12 inch frying pan over medium high heat, melt ¼ cup (1/8 lb.) butter or margarine. Add vegetables and cook, stirring occasionally, until golden brown, about 25 minutes. Stir in ½ cup chopped parsley. Let cool. If made ahead, cover and chill up until next day.

Zucchini & Citrus Salad
3 medium size zucchini (about 1 lb. total, ends trimmed), cut into ¼ inch sticks, each about 1 ½ inches long
1 medium size lemon, thinly sliced
2 tablespoons minced fresh mint leaves or parsley
1 tablespoon sugar
¼ cup olive oil or salad oil
3 tablespoons orange juice
1 teaspoon grated orange peel
In a 5-6 quart pan over high heat, bring 2 inches of water to a boil. Add zucchini and cook, uncovered, just until tender to bite, about 2 minutes. Drain zucchini and at once immerse in ice water until cool; drain on paper towels.
cut each lemon slice into 6 wedges. In a large bowl, combine lemon with mint, sugar, oil, orange juice, and peel. If made ahead, cover zucchini and dressing separately and chill up until next day. Combine zucchini with dressing and serve. Makes 6 servings.

Gnocchi Roll
Rotolo di Spinaci

½ ounce dried porcini or Cepés mushrooms
Water
3 pounds beef short ribs
2 tablespoons olive oil
1 clove garlic, minced or pressed
1 large onion, chopped
¾ cup finely chopped celery
2 cups regular-strength beef broth
1 can (6oz.) tomato paste
1 tablespoon minced fresh basil leaves or 1 teaspoon dry basil leaves
4 teaspoons sugar
salt and pepper
Gnocchi dough (recipe follows)
All-purpose flour
Spinach-pancetta filling (recipe follows)
¾ cup whipping cream
2 tablespoons butter or margarine
Fresh basil sprigs
1 cup freshly grated parmesan cheese
Soak mushrooms in ¾ cup warm water until soft, about 20 minutes. Squeeze and rub mushrooms to release any grit. Lift from water and squeeze dry, chop finely and set aside. Without disturbing sediment in the bottom of the bowl, pour ½ cup if water into a measuring cup; set aside. Discard remaining water.
Place short ribs in a 5-6 quart pan over medium heat; cook until well browned, 8-10 minutes.
Return short ribs to pan along with any accumulated juices. Add 1½ cups water, broth, tomato paste, basil, sugar, chopped mushrooms, and reserved soaking liquid. Bring to a boil. Reduce heat and simmer very slowly, uncovered, until meat is very tender when pierced, 3 ½ to 4 hours; remove meat from bones and finely chop; discard bones, fat, and gristle. Skim fat from sauce; add meat. Add salt and pepper to taste. Use; or, if made ahead, cover and chill up to 3 days.
On a floured board, roll gnocchi dough out to make a rectangle slightly larger than 15 by 17 inches. To prevent sticking, lift edges of dough often and sprinkle board with flour. Trim edges to make a rectangle exactly 15×17 inches.
Distribute spinach filling evenly over dough to within 3 inches of 17-inch side nearest you and within about 1 inch of other sides. Starting with the nearest side, lift the edge over the filling, and slowly roll dough to form a smooth, compact cylinder. (if dough sticks, loosen with a spatula.) Seal roll by pressing dough firmly together at ends and along seam.
Wrap gnocchi roll snugly in a 17×22 inch piece of cheesecloth (or, if you don’t have a large enough pan for cooking whole, cut roll in half crosswise with a sharp knife and wrap each half separately). Tie ends of cloth with string to enclose roll. To hold cloth in place, also tie string securely but not tightly around roll in 2 equidistant places.
You need a 20-inch-long fish poacher to cook the roll whole or 2 pans. Each at least 1- inches in diameter and 4 inches deep, to cook halves simultaneously. Place whole roll on rack of fish poacher and lower into boiling water to cover. Or set halves in large pans and cover with boiling water. Return water to a boil over high heat, then reduce heat, cover, and simmer until roll feels firm when pressed with back of spoon, 20 to 25 minutes.
About 5 minutes before gnocchi roll is done, stir whipping cream into meat sauce; bring to boil over high heat. Reduce heat to low and add butter, stirring constantly to incorporate. Keep hot; stir occasionally.
Drain most of the water from pan. Wearing oven mitts to protect your hands from heat, lift roll on rack from poacher. (If cooked in halves, grasp tied ends of half-rolls and remove from pan.) Let cool 5 minutes. Cut strings and remove cheesecloth, Use; or, if made ahead, wrap in foil and chill up to 24 hours. (if chilled, let roll stand for 30 minutes at room temperature, then reheat, still wrapped in foil, in a 4oo˚ oven for 20 to 25 minutes.)
To serve, cut roll crosswise into 1/2 –inch slices. Spoon ¾ cup hot meat sauce onto each heated dinner plate; arrange 4 to 6 slices on top of sauce.
Sprinkle generously with parmesan cheese and garnish each plate with a basil sprig. (If preferred, slices can be presented on a large heated platter.)
Offer remaining meat sauce and cheese to add to taste.
Makes 6 to 9 servings.

Gnocchi Dough
In a large bowl, combine 3 cups hot, finely mashed russet potatoes, 2 cups all-purpose flour, 1 ½ teaspoons salt, and 1 tablespoon olive oil; stir with a fork until coarse crumbs form. Add 1 large egg and stir until dough holds together. Scrape dough out onto a well-floured board and knead gently until smooth, 15 to 20 turns. If dough is too soft, add a little more flour. Use at once; dough softens rapidly if left standing.

Spinach-pancetta filling
Thaw 2 packages (10 oz.) frozen chopped spinach. Put into a colander and, with your hands, squeeze as much liquid as possible from the spinach; put spinach into a bowl. In a 10-12 inch frying pan over medium heat, stir 1 large clove garlic, minced or pressed, and 1/3 pound sliced pancetta or bacon, finely chopped, until pancetta begins to brown. With a slotted spoon, transfer meat to spinach and mix well. Add salt and pepper to taste. Use; or if made ahead, cover and chill up to 2 days.

****BONUS RECIPE***

Nut Lace Cookies
¼ cup (1/8 lb.) butter or margarine
¼ cup each light corn syrup and firmly packed brown sugar (you can substitute cane sugar or molasses for the corn syrup, I used molasses)
¼ cup all-purpose flour
1 cup mixed whole or half almonds, hazelnuts, macadamias, pecans, pine nuts, pistachios, and walnuts, plain or salted (or any combination of the nuts)

In a 1 to 2 quart pan, melt butter over low heat. Add corn syrip and brown sugar. Stir over high heat until boiling. Remove pan from heat and blend in flour and nuts.
Grease and flour 12 by 15 inch or 14 by 17 inch baking sheets (they must be flat, not warped). For each cookie, place 2 tablespoons of the nut mixture about 8 inches apart on the sheet- put only 2 cookies on a pan at a time.
With your fingers, push nuts apart into a 3-4 inch circle or oval. Bake in a 350˚ oven until cookies are a rich golden brown, about 10 minutes (if you have 2 pans in the oven, alternate positions at midpoint to ensure even browning).
Remove cookies from oven and let them cool on the pan until they firm up slightly, about 2 minutes; to test. Slide a spatula under carefully and lift onto a rack. If cookies get too hard and stick to pan, return to oven to soften slightly.
When cool, serve, or immediately package airtight in rigid container. Cookies absorb moisture and lose their crispness quickly. If you stack the cookies in the containers, separate each layer with a sheet of waxed paper to protect them from breaking and sticking together. Hold at room temperature up to 1 week, or freeze up to 1 month. Makes 10