Sunset Magazine Food

SUNSET MAGAZINE'S IRISH OATMEAL BREAD

Steps:

• Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
• Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add flour to oat mixture. Beat at medium speed until well blended.
• Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
• Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
• Preheat oven to 350º. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.

SUNSET MAGAZINE'S FRITO PIE

Steps:

• In a pan over medium-high heat, stir ground beef, garlic powder and 1 teaspoon salt until beef is crumbly and well browned, 6 to 8 minutes.
• With a large slotted spoon, push beef mixture to one side of pan and tilt pan so liquid runs to opposite side.
• Stir flour into liquid until well blended, then mix with beef mixture.
• Add 2 cups water, black beans (or kidney beans) if using, and dried chilies; stir until mixture boils and thickens, about 8 minutes.
• Spread about 1/3 cup of Fritos in each of six individual sized bowls and sprinkle chopped onion equally on top.
• Divide chili equally among the bowls and top with cheese, lettuce and tomato.
• Add more salt to taste if desired.
• NOTE: For large party gatherings, I usually triple the recipe and prepare this buffet style for each person to "build your own" Frito Pie. For diehards, you must have sliced fresh jalapenos as a garnish, too!

SUNSET SOURDOUGH STARTER

Steps:

• Fill a 3 to 6-cup container with hot water and let it stand. In a pan, heat the milk to 90-100 deg.F. on thermometer. Remove from heat and stir in yogurt.
• Drain water from container, wipe dry, and pour in milk-yogurt mixture. Cover tightly; if using a screw-top jar with a metal lid, place a double layer of plastic wrap over mouth of jar before screwing on lid. Let stand in a warm place (80-90 deg F.).
• After 18-24 hours, starter should be about the consistency of yogurt - a curd forms and mixture doesn't flow readily when container is slightly tilted. (It may also form smaller curds suspended in clear liquid). If some clear liquid has risen to top of milk, simply stir it back in . However, if liquid has turned light pink, milk is beginning to break down - discard and start again.
• After curd has formed, gradually stir in flour until smooth. Cover tightly and let stand in a warm place (80-90 deg F.) until mixture is full of bubbles and has a good sour smell (2-5 days).
• If clear liquid forms during this time, stir it back into starter. But if liquid is pink, spoon out and discard all but 1/4 cup of starter, then blend in a mixture of 1 cup each warm skim milk or low-fat milk (90-100 deg F.) and flour. Cover tightly and let stand again in a warm place until bubbly and sour smelling.
• To store, cover and refrigerate.
• Always bring your starter to room temperature before using it (this takes 4 to 6 hours).
• To maintain an ample supply, replenish your starter every time you use it with equal amounts of warm milk and flour. Use the same type of milk and flour to maintain consistency. Cover tightly and let stand in a warm place for several hours or until bubbly; then cover and refrigerate.
• If you bake regularly, your starter will stay lively. If you don't bake often, it's best to discard about half your starter and replenish it with warm milk and flour about every 2 months.

SUNSET MAGAZINE'S WHOLE ORANGE CAKE

Steps:

• Preheat oven to 325°. Coat a 10-cup Bundt pan with butter. I don't have a bundt pan anymore and used a tube pan instead.
• In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs (and almond extract if using.) Note: I used my KitchenAid stand up mixer to prep the batter.
• Whirl orange chunks in a food processor until mostly smooth but not puréed. Add the orange chunks to the batter and beat until blended.
• Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
• Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
• Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake.
• Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.

SUNSET MAGAZINE NOODLE BOWL

Steps:

• In a 4 to 5 quart pan bring 3 quarts water to boiling on high heat. Add vermicelli and cook, uncovered until tender to bite.
• Drain and cover pasta with cold water. When cool, drain pasta and divide into 4 to 6 serving portions.
• In the same pan combine broth, soy sauce, peanut butter, sugar, vinegar and chili oil, and stirring occasionally with a whisk, bring to a boil on high heat.
• Add sesame oil and pour broth into a soup bowls. While broth is very hot invite each person to add a portion of pasta and desired condiments to soup bowl.
• Condiments: hard cooked eggs, sliced; cooked ham cut into strips; tiny cooked shrimp; large carrot shredded, cucumber thin sliced, edible pea pods; green onions; water chestnuts; and BBQ pork (purchased from chinese food takeout store).

SUNSET MAGAZINE'S SHAVED HONEYCRISP APPLE AND KALE SALAD

Steps:

• Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
• Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and *ichimi togarashi. Don't add the apples to the salad until *just* before serving to avoid them turning brown.
• *Found at Asian markets or you can make your own mixture. But if all else fails, sprinkle ground chili powder (chipotle, ancho, aleppo, etc.) for the ichimi togarashi.

SUNSET SALAD

Steps:

• Dissolve jello in boiling water.
• Add pineapple, with juice, and lemon juice.
• Add carrots.
• Chill until set.