A favorite Sunset magazine cookbook is now available in paperback-a very large paperback. ”The Best of Sunset” (Sunset Publishing, $14.99) is a handsome collection of California and Western-style recipes and entertaining ideas.
Sunset magazine food editors sorted through almost 60 years of recipes-more than 50,000-to compile more than 500 imaginative dishes. Each was triple-tested in Sunset`s kitchens in Menlo Park, Calif. Preparation times are included, as well as wine suggestions.
With the outdoor-cooking season just beginning, this book will inspire some great California grilling experiences.
BARBECUED HERB-MUSTARD CHICKEN
Preparation time: 15 minutes
Marinating time: 4 hours or overnight
Cooking time: 40 minutes
Yield: 4 servings
1 broiler-fryer chicken, halved or quartered (or 4 whole legs)
1/2 cup dry white wine
2/3 cup vegetable oil
6 tablespoons wine vinegar
2 tablespoons finely chopped onion
1 teaspoon Italian herb seasoning or dried thyme
2 garlic cloves, minced or pressed
1/2 teaspoon pepper
1/4 cup spicy brown mustard
Salt
1. Rinse chicken and pat dry. Pull off and discard lumps of fat. Combine wine, oil, vinegar, onion, herbs, garlic, pepper and mustard in a bowl. Turn chicken in marinade to coat. Cover and refrigerate at least 4 hours or until next day, turning occasionally.
2. Reserve marinade. Place chicken, skin side up, on a grill 4 to 6 inches above a solid bed of medium coals (you should be able to hold your hand at grill level no longer than 4 seconds). Cook, turning and basting frequently with marinade, until chicken at thigh bone is no longer pink (cut to test), 40 to 50 minutes. Season to taste with salt.
Variation: Try different mustards in the spicy marinade-Dijon, tarragon, green peppercorn, German coarse-grained.
SHREDDED ZUCCHINI PANCAKES
Preparation time: 25 minutes
Cooking time: 40 minutes
Yield: 4 servings
1 pound russet (baking) potatoes
1 pound zucchini
3 large eggs
1/2 cup toasted wheat germ
1/2 cup matzo meal or saltine cracker crumbs
1/4 teaspoon pepper
Salt
Vegetable oil and butter
Sour cream or yogurt
Fruit or berry jam
1. Peel potatoes and cut into 1/2-inch cubes. Place in a 2- to 3-quart saucepan and add 3/4 cup water. Heat to a boil; reduce heat; cover and simmer until potatoes mash easily, 15 to 20 minutes. Drain and measure liquid. You need 2 tablespoons; boil down or add some. Add this water to potatoes and mash until smooth.
2. Coarsely shred zucchini. Beat eggs to blend in a large bowl; add zucchini, potatoes, wheat germ, matzo meal and pepper. Mix well. Season with salt, as desired.
3. Place 3 to 4 teaspoons each oil and butter in a large non-stick skillet over medium heat. When butter is melted, swirl pan and drop 1/4-cup portions of the zucchini mixture into pan; with a fork, quickly flatten surface of each portion to make a 3/4-inch-thick cake. Cook until bottoms are browned, 3 to 5 minutes; turn and brown the other sides, up to 5 minutes more. 4. Keep warm while cooking remaining cakes (do 3 or 4 at a time). Use as little oil and butter as possible.
5. Accompany pancakes with sour cream or yogurt and jam. Great with tiny link sausages for brunch.
