IT WAS BOUND TO HAPPEN. Mix the country`s heightened taste awareness with a dash of desired home entertainment. Whip it with the frenzied pace of today`s lifestyles, and the result is but a few beeps away-elegant meals from the microwave. Home entertainers are preparing more expensive and elaborate foodstuffs in the microwave oven than in years past. This is due partially to increased confidence as users of microwave ovens stretch forward after mastering reheated coffee, defrosted chicken, baked potatoes and popcorn. But largely it is the function of the microwave oven itself.
The moist cooking environment of the microwave oven makes it ideal for ingredients worthy of a meal for company: fresh fish, including shellfish, seasonal fall vegetables and fruits and luscious chocolate. The flavors of the fresh ingredients are not washed away in cooking liquids because none or very little added water is needed in the microwave. As a health bonus, no added fats are needed. And cleanup-an important consideration when entertaining-is minimal.
The following dinner-butterflied sesame shrimp, saffron rice, fresh carrots and turnips and wine-poached pears with chocolate-pear liqueur sauce- was selected for a dinner party for four. Each dish is particularly suited to the microwave oven.
Fresh pears, which can be prepared the morning of the party, retain their shape beautifully and require a scant eight minutes to poach perfectly in the microwave. The accompanying chocolate sauce (which can be made ahead and then reheated in the microwave) eliminates the need for a cumbersome and hard-to-clean double boiler. Instead, the chocolate squares melt unceremoniously
(and without fear of scorching) in a large glass measuring cup, which later goes straight into the dishwasher.
The rice dish saves no cooking time when made in the microwave oven, but because it can be made right in a glass casserole, there is one less cooking pot that needs to be cleaned before company arrives. Indeed, making rice in the microwave oven is particularly stress-free, especially if you have a fairly sophisticated machine that allows you to punch in more than one cooking instruction.
Starting with the rice and room-temperature liquids, set the microwave for about 7 minutes on high (100 percent power), then 16 minutes on medium (50 percent power) and walk away without looking back. The rice will be perfect. And, of course, it can be reheated handily if you want to make the dish ahead. No extra cooking container is needed at all for the fresh turnips and carrots, which can be trimmed and cut and arranged on a plate hours before dinner. They are cooked and served on the very same plate. Turnips and carrots work well together in the microwave because they have a similar density. If you take care to cut them into fairly even-sized strips, you can have the two vegetables cooking evenly in the microwave.
The only dish that requires a bit of fussing is the shrimp, but that is the last dish that you would prepare and the total cooking time is less than five minutes.
The following microwave recipes will get you out of the kitchen fast enough to allow you to enjoy visiting with your dinner guests even before you all sit down for your elegant meal.
BUTTERFLIED SESAME SHRIMP
Preparation time: 15 minutes
Microwave cooking time: 3 to 4 minutes
Four servings
When the specially cut shrimp cook, they curl into a butterflylike shape. Butterflying shrimp makes them thinner, and as such they need less time per pound to cook in the microwave than regular, shelled shrimp.
1 pound raw shrimp
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons dry white wine
1/4 teaspoon sesame oil
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame seeds
1. Shell and devein shrimp. To butterfly, use a small knife to cut in about 1/4 inch along the back edge, stopping at the tail. Press each shrimp body flat.
2. Mix rest of ingredients in a 4-cup measure. Stir in shrimp. Let marinate 3 minutes.
3. Drain shrimp. Arrange half the shrimp along the rim of a dinner plate with tails pointing in. Cover with plastic wrap, vented. Microwave on high
(100 percent power) until shrimp are just pink, 1 1/2 to 2 minutes. Drain. Repeat with remaining shrimp.
Note: When cooking shrimp in the microwave oven, you`ll get more even results with minimum fussing if you cook only 1/4 to 1/2 pound at a time.
SAFFRON RICE
Preparation time: 5 minutes
Microwave cooking time: 24 to 28 minutes
Six servings
Delicate-and yes, expensive-saffron lends a light-yellow color and distinctive taste to rice.
1 tablespoon butter
1 tablespoon olive oil
2 shallots, minced
1 cups uncooked long-grain rice
3 cups water
1 teaspoon salt
2 good pinches (about 1/4 teaspoon) saffron threads
2 tablespoons minced fresh parsley
Put butter, olive oil and shallots in a 2 1/2-quart casserole. Microwave on high (100 percent power) until tender, 1 to 2 minutes. Stir in rice, water, salt and saffron. Cover tightly. Microwave on high until boiling, 7 to 8 minutes; stir. Microwave on medium (50 percent power) until liquid is absorbed, 16 to 18 minutes. Before serving, fluff with fork; sprinkle with parsley.
TURNIP-CARROT PLATTER
Preparation time: 15 minutes
Microwave cooking time: 4 to 5 minutes
Four servings
This assortment of fresh fall vegetables can be assembled hours before guests arrive, then cooked and served on the same platter. For a little shine, brush vegetables lightly with melted butter just before serving.
1/2 pound turnips
1/2 pound carrots
1 tablespoon butter
Peel and trim turnips and carrots and cut into julienne strips. Arrange in spokelike fashion on a dinner-size plate or platter. Add 2 tablespoons water. Cover with plastic wrap, vented. Microwave on high (100 percent power) until tender, 3 to 4 minutes. Drain. Put butter in 1-cup measure. Microwave on high 30 seconds to 1 minute to melt. Brush lightly on vegetables.
WINE-POACHED PEARS
Preparation time: 10 minutes
Microwave time: 10 to 13 minutes
Chilling time: 3 hours
Four servings
Poached pears achieve a perfect texture in the microwave oven. Make the pears in the morning, then fan on individual plates and keep covered in the refrigerator until dinner. Serve with accompanying chocolate-pear liqueur sauce.
1/2 cup sugar
1/4 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
4 firm, ripe pears
1. Starting from wider end, core pears, leaving them whole. Neatly peel. Set aside.
2. Mix sugar, wine, lemon juice and extract in a 2-quart flat casserole. Cover tightly with plastic wrap. Microwave on high (100 percent power) until sugar is dissolved, 2 to 3 minutes. Stir. Add pears, thin ends pointing toward the center. Cover with plastic wrap, vented. Microwave on high until pears are just tender but not soft, 8 to 10 minutes. Leaving pears and juices in casserole, cover and chill in refrigerator 3 to 6 hours.
3. To serve, cut each pear lengthwise into 6-to-8 1/2-inch wide sections, from base to within about 2 inches of the stem. Fan out on serving plate. Drizzle with chilled cooking juices or the accompanying hot chocolate sauce.
CHOCOLATE-PEAR LIQUEUR SAUCE
Preparation time: 10 minutes
Microwave cooking time: 4 to 5 minutes
1/2 cups
This thick, luscious sauce also can be made with rum or without any liqueur; if using no liqueur, add an extra 2 tablespoons cream instead.
1 cup confectioners` sugar
1/3 cup unsweetened cocoa
2 ounces unsweetened chocolate
1/3 cup butter, cut up
1/2 cup whipping cream
1/2 teaspoon vanilla
2 tablespoons pear liqueur
1. Put sugar, cocoa, chocolate and butter in a 4-cup measure. Microwave on medium (50 percent power) until chocolate and butter are melted, 4 to 5 minutes, using a plastic spoon to stir well after 2 minutes, then every minute. Mixture will be thick and sticky.
2. Use metal whisk to slowly whisk in cream 2 to 3 minutes, until mixture is smooth, scraping bottom with a spoon if necessary. Whisk in vanilla and liqueur.
Note: Reheat on low or medium power until edges are just warm. Stir well.
