Autumn favorites: recipes from our readers, tested in sunset's kitchen

Sunset, Sept, 2004 by Leigh Beisch

Pasta with Basil, Tomatoes, and Feta

EUGENIE RUSSELL, OAKLAND, CA

This fresh pasta dish, which Eugenie Russell learned to make from a friend's mother in France, can be prepared in the amount of time it takes to cook the pasta.

PREP AND COOK TIME: About 20 minutes

MAKES: 8 cups; 4 to 6 servings

   12 ounces dried penne pasta
1 1/2 pounds ripe tomatoes
    1 cup chopped or slivered fresh basil leaves
  3/4 cup crumbled feta cheese (4 oz.)
    2 cloves garlic, peeled and minced
    3 tablespoons olive oil Salt and pepper

1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.

2. Meanwhile, rinse, core, seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.

Per serving: 347 cal., 31% (108 cal.) from fat; 11 g protein; 12 g fat (3.9 g sat.); 49 g carbo (3.3 g fiber); 225 mg sodium; 17 mg chol.

[ILLUSTRATION OMITTED]

Shrimp Biryani

ZINOBIA LAKHANI, NORTHRIDGE, CA

This layered rice dish is one of many recipes Zinobia Lakhani learned from her late mother-in-law. To toast saffron, stir in a small dry frying pan over medium heat until fragrant, 30 to 60 seconds.

PREP AND COOK TIME: 1 1/4 hours

MAKES: 4 to 6 servings

    2 tablespoons vegetable oil
  1/2 cup chopped raw cashews
    6 whole cardamom pods, crushed
    4 dried bay leaves
    1 cinnamon stick (about 2 in.)
    1 teaspoon cumin seeds
    2 onions (1 lb. total), peeled and chopped
    1 tablespoon minced garlic
1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed
  1/2 teaspoon each chili powder, turmeric, and pepper
      About 1/2 teaspoon salt
    1 cup plain whole-milk yogurt
    2 cups basmati rice
  2/3 cup lemon juice
  1/2 teaspoon saffron threads, toasted (see note at left)
      Raita (recipe follows)

1. Pour 1 tablespoon oil into a 10- to 12-inch pan over medium heat. Add cashews, cardamom, bay leaves, cinnamon stick, and cumin seeds; stir until fragrant, about 2 minutes. Pour into a bowl.

2. In pan, heat remaining tablespoon oil over medium-high heat. Add onions and garlic; stir until limp, 5 to 8 minutes.

3. Stir in shrimp, chili powder, turmeric, pepper, 1/2 teaspoon salt, and nut-spice mixture. Cook, stirring frequently, just until shrimp begin to turn pink, 2 to 3 minutes. Reduce heat to medium; stir in yogurt. Cook, stirring often, until most liquid has evaporated, about 15 minutes. Remove bay leaves and cinnamon stick.

4. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 quarts water to a boil. Add rice; boil uncovered until almost tender, 7 to 8 minutes. Drain and pour into a bowl. Stir in the lemon juice and salt to taste.

5. In a buttered 3 1/2-quart baking dish, spread about 1/3 of rice mixture level. Top with 1/2 shrimp mixture, spreading level. Repeat layers, ending with rice. Sprinkle evenly with saffron threads. Cover tightly with foil.

6. Bake biryani in a 350[degrees] oven until center is hot and rice is tender to bite, 20 to 25 minutes. Serve immediately, with raita.

Raita. In a bowl, stir 1 cup plain yogurt, 1 cup shredded English cucumber, 1/2 cup chopped onion, 1/4 cup chopped tomato, and 1/4 teaspoon each salt and pepper. Cover and chill until cold, at least 1 hour or up to 1 day.

Per serving: 528 cal., 27% (144 cal.) from fat; 36 g protein; 16 g fat (3.5 g sat.); 67 g carbo (2.7 g fiber); 532 mg sodium; 182 mg chol.

Grilled Corn and Pepper Bisque

ROXANNE CHAN, ALBANY, CA

The only cooking involved in Roxanne Chan's chilled corn soup takes place on the grill, which makes it perfect for late summer.

PREP AND COOK TIME: About 1 hour, plus at least 1 hour to chill

MAKES: 6 cups; 4 to 6 servings

  4 ears corn (2 1/2 lb. total), husked, silks removed
  1 pound red bell peppers, rinsed, stemmed, seeded, and halved
    lengthwise
  2 green onions, white and pale green parts only, rinsed and root
    ends trimmed
  1 fresh jalapeno chile, rinsed, stemmed, seeded, and halved
    lengthwise About 2 teaspoons olive oil
  2 cans (14.5 oz. each) chicken broth
1/4 cup sour cream
  2 tablespoons chopped cilantro
  1 teaspoon ground cumin
  1 tablespoon lime juice  Salt and pepper
  1 avocado (6 oz.)

1. Rub corn, peppers, green onions, and jalapeno lightly with oil. Place on a grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until slightly charred, about 5 minutes total for green onions and jalapeno, 10 to 12 minutes total for other vegetables. Let cool. Cut corn kernels from cobs; chop peppers, green onions, and jalapeno.

2. In a blender, whirl 1/2 the broth and corn and the sour cream, cilantro, cumin, green onions, and jalapeno until smooth. Pour into a bowl. Stir in remaining broth and corn, the lime juice and peppers, and salt and pepper to taste. Chill until cold, 1 hour or up to 1 day. Just before serving, pit, peel, and dice avocado; ladle soup into bowls and top with avocado.