Kitchen Cabinet

Sunset, Sept, 2000 by Andrew Baker

Readers' recipes tested in Sunset's kitchens

Baked Potato Chunks with Tomato-Basil Dressing

Helen Martin, Berkeley

Potatoes, splashed with Helen Martin's favorite fresh tomato dressing and baked, make a flavorful summer companion for a steak from the grill.

PREP AND COOK TIME: About 1 hour

MAKES: 4 or 5 servings

1 1/2 cups chopped ripe or firm-ripe tomatoes

2 teaspoons chopped or pressed garlic

3 tablespoons chopped fresh basil leaves

2 tablespoons lemon juice

1/2 cup olive or salad oil

2 pounds Yukon Gold potatoes, scrubbed

Salt and pepper

1. In a blender or food processor, combine tomatoes, garlic, 1 tablespoon basil, lemon juice, and oil. Whirl until smooth.

2. Cut potatoes into 1 1/2- to 2-inch chunks and spread level in a shallow 3quart casserole (9 by 13 in.).

3. Bake in a 425[degrees] oven for 20 minutes. Pour tomato mixture over potatoes and continue to bake until potatoes are tender when pierced, 20 to 25 minutes longer; stir several times.

4. Sprinkle remaining 2 tablespoons basil over potatoes; season to taste with salt and pepper.

Per serving: 353 cal, 56% (198 cal.) from fat; 4.1 g protein; 22 g fat (2.9 g sat.); 36 g carbo (3.9 g fiber); 20 mg sodium; 16 mg chol.

Thai Rice Salad

Camilla Saulsbury, Albany, california

When nibbling leftover coconut rice, Camilla Saulsbury realized that a few adjustments could turn the mixture into a colorful salad.

PREP AND COOK TIME: About 50 minutes, plus 45 minutes to cool rice

MAKES: 6 to 8 servings

2 cups white basmati or long-grain white rice

1 tablespoon minced or pressed garlic

1 tablespoon minced fresh ginger

2 tablespoons salad oil

1 teaspoon curry powder

1 can (15 oz.) reduced-fat coconut milk

1 1/3 cups fat-skimmed chicken broth

1 red bell pepper (about 6 oz.)

1 cup Chinese pea pods

1 teaspoon grated lime peel

1/4 cup lime juice

1 tablespoon honey

1/3 cup thinly sliced and seeded kumquats

3 tablespoons minced fresh cilantro

1. In a large bowl, stir rice in cool water; drain. Repeat several times until water is no longer cloudy. Drain rice.

Salt

2. In a 3- to 4-quart pan over medium heat, stir garlic and ginger in oil until lightly browned, about 3 minutes. Add rice and curry powder and stir 1 minute longer.

3. Add coconut milk and broth. Bring to a boil over high heat. Cover pan, turn heat to low, and cook until rice is tender to bite, about 20 minutes. Let cool to room temperature, about 45 minutes; stir occasionally

4. Meanwhile, rinse, stem, seed, and chop bell pepper. Rinse peas and discard strings and stem ends; cut peas diagonally into 1/2-inch-wide pieces.

5. In a 2- to 3-quart pan over high heat, bring 2 cups water to a boil. Add peas and bell pepper; cook just until tender-crisp to bite, 1 to 2 minutes. Drain and immerse in ice water until cool, about 1 minute Drain.

6. In a large bowl, mix lime peel, lime juice, and honey Add rice, peas, bell pepper, kumquats, and cilantro; mix well. Add salt to taste.

Per serving: 252 cal., 25% (64 cal.) from fat; 7.7 g protein; 7.1 g fat (2.2 g sat.); 45 g carbo (1.3 g fiber); 50 mg sodium; 0 mg chol.

Corn and Pea Shoot Soup

Cindy Wu, Sunnyvale, California

Cindy Wu grows peas in her garden and uses the tender leaves at the end of the shoots as the greenery in this soothing soup. The shoots are sweet-tasting, like fresh peas. You can also use small pea sprouts with tender stems (2 to 3 in. long) or baby spinach leaves.

PREP AND COOK TIME: About 10 minutes

MAKES: 4 cups, 2 or 3 servings

2 cups fat-skimmed chicken broth

1 cup corn kernels (fresh or frozen)

1 large egg

2 cups (about 2 oz.) pea shoots, rinsed (see notes)

Salt

1. In a 2- to 3-quart pan over high heat, combine broth, 1 1/2 cups water, and corn. In a small bowl, beat egg to blend.

2. When corn mixture boils, stir while adding egg to pan; cook until strands are firm, 30 seconds to 1 minute.

3. Add pea shoots to pan and stir just until they are wilted, about 1 minute longer. Add salt to taste. Ladle the soup into bowls.

Per serving: 120 cal., 17% (20 cal.) from fat; 11 g protein; 2.2 g fat (0.6 g sat.); 17 g carbo (1.1 g fiber); 76 mg sodium; 71 mg chol.

Hawaiian Luau Pork

Cary Yoshio Mizobe, Gardena, California

Hungry for the kalua pork he grew up eating in Hawaii, Gary Yoshio Mizobe developed an easier and quicker version. It's delicious on its own or in quesadillas or chili. If you want the pork to have a more traditional flavor, wrap it in rinsed banana leaves, then seal in foil. You will need 2 banana leaves (fresh or thawed frozen, each about 15 by 24 in.), available in Asian and Latino food markets.

PREP AND COOK TIME: 4 1/2 hours

MAKES: 10 to 12 servings

1 boned pork butt or shoulder (4 to 4 1/2 lb.)

2 tablespoons kosher or other coarse salt

3 tablespoons liquid smoke

1. Rinse pork and pat dry. Pierce meat deeply with a fork at about 1-inch intervals and rub all over with salt and liquid smoke.

2. Cut 2 pieces heavy-duty foil, each about 16 by 24 inches. (If using banana leaves [see notes], stack and set on foil.) Set meat in the center of foil (if using banana leaves, fold leaves compactly over meat to enclose). Lift foil around meat (or leaves) to enclose snugly; seal edges. Set packet in a 10- by 15-inch pan.