Download Sunset Food Processor Cookbook PDF

TitleSunset Food Processor Cookbook
TagsFood Processor Butter Blade Shortening Mustard (Condiment)
File Size8.4 MB
Total Pages84
Document Text Contents
Page 42

Fish & Poultry
All by themselves,jish and poultry are highly
satisfactory foods. But pamper them with an
unusual sauce, coating, topping, seasoning, or
stuffing and they 're transformed into exception­
ally good-looking and good-tasting entrees. On
the next eight pages are recipes that guide you
through these transformations, with your food
processor doing much of the work. The results
are fish and poultry dishes with afresh new look
and taste -proof that theres almost no end to
what you can do with these two food basics.

Shrimp Cuny in a Hunyl
Serving a number of condiments with this curry
makes it a festive dish . They can be prepared swiftly
and easily with your food processor.

You can assemble this curry ahead of time , but do
not heat it until just before serving. The vegetables
should still be crisp-tender.

1 large stalk celery
1 can (8 oz. ) water chestnuts , drained
1 small onion

Y2 medium-size green pepper
1 large green apple
1 clove garlic
4 tablespoons salad oil
1 pound medium-size shrimp, shelled and

deveined
2 to 3 teaspoons curry powder

'14 teaspoon ground ginger
2 tablespoons each Worcestershire and dry

sherry
2 cans ( 10% oz. each) condensed cream of

mushroom soup, undiluted
1% to 2 cups rice , cooked

Condiments : Chutney, chopped peanuts ,
chopped hard-cooked eggs , chopped
crisp-fried bacon, and chopped onion

Cut celery in lengths to fit feed tube . Insert slicing
disc in food processor and slice celery and water
chestnuts ; transfer to a bowl . Cut onion in chunks .
Cut green pepper in chunks and d iscard seeds.
Peel , quarter, and core apple. Switch to metal blade
and process garlic until chopped . Add onion and
process with on-off bursts until onion is coarsely
chopped; add to celery mixture . Process green pep­
per and apple separately with on-off bursts until
coarsely chopped; add to celery m ixture .

40 Fish & Poultry

Heat 2 tablespoons of the oil i n a wide frying pan
over medium-high heat. Add shrimp and , stirring,
cook for 3 minutes or until shrimp turn pink. Stir
in curry powder, ginger, Worcestershire , and sherry
and cook for 1 m inute ; remove from pan.

Heat remaining 2 tablespoons oil in same pan .
Add chopped vegetable m ixture and cook over high
heat , stirring, for 3 m inutes or until tender-crisp.
Stir in mushroom soup and shrimp m ixture . Heat
through and serve over rice . Serve condiments i n
separate bowls . Makes 4 o r 5 servings .

Cheesy Fish Sticks) __ _
In this recipe , you can experiment with different
types of firm cheese , but it is important to follow the
sequence of steps when making the coating. Proc­
essing the shredded cheese with dry bread crumbs
ensures that the cheese remains crumbled and
not creamed.

4 ounces sharp Cheddar cheese
4 slices crisp dry bread

¥3 cup salad oil
% teaspoon salt
1 clove garlic , minced or pressed
2 pounds white fish fillets (halibut, turbot,

rockfish, sea bass) , % inch thick

Using shredding disc , shred chees e ; set aside .
Change to metal blade. Break bread in pieces and
process to make fine crumbs; you should have 1
cup . Distribute shredded cheese over crumbs in
processor bowl , and process until m ixture looks
like cornmeal . Turn out on a piece of wax paper.

In a bowl combine salad oil , salt , and garlic . Cut
fillets widthwise iri 1 ¥:! -inch-wide pieces . D ip each

Page 43

piece of fish i n seasoned oil , then coat on both sides
with cheese m ixture . Arrange in single layer, with­
out crowding , in a l ightly greased baking pan . Bake
in a 450° oven for 8 to 12 minutes or until fish flakes
easily when probed in thickest part with a fork.
Makes 4 to 6 servings .

Cheese-broiled Fish l.._ __
Fillets
Fillets ( flat pieces ) of halibut , salmon, swordfish,
rockfish , sole , or turbot are all savory when cooked
this easy way.

2 green onions
% cup butter or margarine
3 tablespoons mayonnaise

% cup grated Parmesan cheese
Dash of liquid hot pepper seasoning

2 pounds fish fillets , % to % inch thick
2 tablespoons lemon juice

Cut green onions and part of tops in l - inch lengths.
Using metal blade , process until chopped . Cut but­
ter in chunks , add to onions , and process until
creamy. Add mayonnaise , cheese , and hot pepper
seasoning ; process for 3 seconds to blend.

Arrange fillets in a single layer in a well-greased
shallow baking pan. Brush with lemon juice and let
stand for 10 minutes. Broil about 5 inches from
heat until fish flakes easily when probed in the
thickest part with a fork (6 to 8 m inutes ) . Remove
from heat and spread cheese and onion mixture
over fish . Return to heat and broil until topping
is bubbly ( about 2 minutes ) . With a s p atula ,
transfer fillets to a warm serving plate . Makes 4 to 6
servings .

Baked Sole , Duxelles l..__
A special seasoning called duxelles - made from
minced mushrooms- flavors this simple presenta­
tion of sole . You might serve it with buttered new
potatoes and asparagus.

1 tablespoon each salad oil and all-purpose
flour

1 cup packed parsley sprigs
% cup duxelles (page 5 0 )
% teaspoon tarragon
'13 cup dry white wine or regular-strength

chicken broth
% cup whipping cream

1 % pounds sole fillets
Salt, pepper, and paprika

3 slices firm white bread
3 tablespoons butter or margarine

Spread oil over bottom of a baking dish approxi­
mately 9 by 13 inches . Sprinkle flour evenly over oil .

Using metal blade , process parsley until finely
chopped; remove half the parsley and reserve . Dis­
tribute duxelles over remaining parsley ; add tarra­
gon and process with 2 on-off b ursts to mix.
Sprinkle m ixture over bottom of prepared baking
dish . Drizzle with wine and cream. Season fillets
lightly with salt , pepper, and paprika and arrange
on top of duxelles so fillets overlap only slightly.

Tear bread into quarters and process to make soft
crumbs. Melt butter i n a frying pan , add crumbs ,
and , stirring occasionally, cook over medium heat
until lightly toasted ( about 5 m inutes ) . Remove
from heat , stir in reserved parsley, and sprinkle
over fish. (At this point , you can cover and refriger­
ate until ready to bake. )

Bake , uncovered , in a 3 50° oven for 20 m inutes
( 2 5 minutes if refrigerated) or until fish flakes easily
when probed in thickest part with a fork . Makes 4
to 6 servings .

Cwpp�no l�----------
(Pictured o n page 42)

C ioppino is a cross between a soup and a stew. It's
fast to prepare because the various shellfish cook in
their shells . And it 's messy to eat because you must
pick up the shellfish with your fingers if you want to
enjoy their succulent flavor. But that's the fun of
this dish that is so good for an informal party. Serve
it with a green salad and offer French bread to
absorb the delicious sauce .

1 medium-size onion
1 large red bell or green pepper

% bunch ( % lb. ) Swiss chard
2 cloves garlic

Y2 cup packed parsley sprigs
1 Y2 teaspoons each marjoram leaves and dry

basil
% teaspoon each dry rosemary, sage leaves,

and thyme leaves
1 Y2 dozen clams in the shell

1 large cooked crab, cleaned and cracked
1 pound medium-size shrimp
1 pound sea bass , rockfish, or other

firm-fleshed white fish fillets
1 large can ( 1 lb. 12 oz. ) tomatoes
1 can (6 oz. ) tomato paste

% cup olive oil or salad oil
1 teaspoon salt

% teaspoon freshly ground pepper
Y2 cup dry white wine

Cut onion in chunks . Cut red pepper in chunks and
discard seeds. Cut Swiss chard stems in 2-inch
lengths; cut leaves in 2-inch-wide strips . Using
metal blade , process onion, red pepper, Swiss
chard ste m s , and leaves separately with on-off
bursts until each is coarsely chopped. Transfer
each vegetable to the same bowl after it is chopped .

(Contin ued on page 43)

Fish & Poultry

Page 83

......- - ---- _.,... �---r -

Page 84

LIGHT, REFRESHING ICES capture the essence of
freshfruits and berries at their peak (page 70) .

"'

The Food Processor-A Friend
to Every Cook

Whether you cook for one or many, serve
gourmet or back-to-basics food, you can use a
food processor for more fun with less time in
the kitchen.

This book gives clear, step-by-step instruc­
tions on how to make this miracle machine
work for you . With these s imple basic tech­
niques and our recipes , you can prepare all
types of food fro m pizza to pate , coleslaw to
croissants , herb butters to brioches , vichy­
ssoise to velvety mousse , cheese balls to c iop­
pino , soups to sauces, and dips to desserts.

All recipes in this book - as in all Sunset
cook books - were developed and tested by
S unset's food editors . The recipes were tested
with a variety of brands of food processors and
require no out-of-the-ordinary processor at­
tachments . All the recipes are written in a
style to speed you through your adventures in
cooking.

The Sunset test kitchens , gardens, and
buildings are open- to visitors every weekday
except holidays . We hope you'll stop by.

� Cook Books
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BREADS

BREAKFAST & BRUNCH
CASSEROLE BOOK

CHINESE COOK BOOK

COOKING FOR TWO

DESSERTS

FAVORITE RECIPES

FOOD PROCESSOR COOK B OOK

G ROUND BEEF RECIPES

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HORS D'OEUVRES

ITALIAN COOK BOOK

MEXICAN COOK BOOK

MICROWAVE COOK BOOK

ORIENTAL COOK BOOK

PASTA COOK BOOK

SALADS

SEAFOOD COOK BOOK

SOUPS & STEWS
VEGETABLES

WOK COOK BOOK
.

LANE PUBLISHING CO. ,
MENLO PARK,

CALIFORNIA 94025 o
Publishers of Sunset Books for Building,

Gardening, Cooking, Hobbies, and Travel.

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