April favorites: recipes from our readers, tested in Sunset's kitchens

Sunset, April, 2004 by James Carrier

Roasted Garlic and Chipotle Salsa

TINA WILLIAMS, PASADENA PASADENA

This spicy, smoky salsa is thickened with a toasted corn tortilla. Tina Williams serves it with simple quesadillas made with white cheddar cheese and corn tortillas. The salsa will keep for about a week in the refrigerator.

PREP AND COOK TIME: About 1 hour

MAKES: About 3 cups

  1 head garlic
  4 tomatoes (about 8 oz. each), rinsed, stemmed, and cored
  3 dried New Mexico or California chilies (about 5 in. long), rinsed,
    stemmed, seeded, and coarsely chopped
  2 dried chipotle chilies (about 1 in. long), stemmed
  1 corn tortilla (about 6 in.)
  1 cup fresh cilantro sprigs, rinsed
  3 tablespoons lime juice
1/2 cup diced red onion
    Salt

1. Cut garlic in half crosswise and wrap both halves in one piece of foil. Cut three of the tomatoes in half crosswise and place, cut side up, on a 12- by 15-inch baking sheet. Bake garlic and tomatoes in a 400[degrees] regular or convection oven until garlic is soft when squeezed (unwrap to test) and tomatoes are shriveled, about 45 minutes. Dice remaining tomato and reserve.

[ILLUSTRATION OMITTED]

2. Meanwhile, place dried New Mexico and chipotle chilies in a small bowl and add 1 cup boiling water. Let stand until chilies are soft, about 10 minutes.

3. In an 8- to 10-inch nonstick frying pan over high heat, cook tortilla, turning once, until crisp and browned on both sides, 3 to 4 minutes total. When cool enough to handle, break into 2-inch pieces.

4. When garlic is cool enough to handle, squeeze cloves from skin into a blender or food processor; discard skin. Add roasted tomatoes, chilies and soaking water, tortilla, cilantro, and lime juice. Whirl until smooth. Stir in onion and reserved diced tomato. Add salt to taste.

Per 1/4 cup: 37 cal., 17% (6.3 cal.) from fat; 1.4 g protein; 0.7 g fat (0.1 g sat.); 7.8 g carbo (1.9 g fiber); 13 mg sodium; 0 mg chol.

Country Ham Gratin

IRINA UMMEL, MARYSVILLE, WA

Every time she makes this hearty dish, Irina Ummel is reminded of her grandmother, who made it for her family with food grown on her farm in Russia.

PREP AND COOK TIME: About 1 1/4 hours

MAKES: 4 to 6 servings

    1 pound green beans, rinsed, ends trimmed, and cut into 2-inch
      pieces
    8 ounces cooked or smoked ham, cut into 1/2-inch pieces
1 1/2 pounds white thin-skinned potatoes, peeled and sliced into
      1/8-inch-thick rounds
    4 large eggs
1 1/2 cups milk (whole or 2%)
    1 tablespoon lemon juice
  1/2 teaspoon salt
  1/4 teaspoon pepper
    1 cup grated Swiss cheese (about 2 1/2 oz.)

1. In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add green beans and cook until crisp-tender to bite, about 3 minutes. Drain.

2. In a lightly oiled 3-quart baking dish, arrange about a third of the ham, followed by a third of the beans and a third of the potatoes. Repeat to make two more layers.

3. In a bowl, beat eggs, milk, lemon juice, salt, and pepper just to blend. Pour over potatoes. Cover dish with foil.

4. Bake gratin in a 350[degrees] oven until potatoes are tender when pierced, about 45 minutes. Uncover, sprinkle cheese evenly over top, and continue to bake until cheese is browned and bubbling, about 25 minutes longer.

Per serving: 303 cal., 39% (117 cal.) from fat; 22 g protein; 13 g fat (6.4 g sat.); 25 g carbo (2.6 g fiber); 864 mg sodium; 185 mg chol.

Italian Chicken and Artichokes

DICK STURZA, CAMANO ISLAND, WA

Dick Sturza ladles this chicken and artichoke stew over hot cooked polenta and sprinkles it with parmesan cheese.

PREP AND COOK TIME: About 1 hour

MAKES: 4 servings

  8 boiling onions (1 to 2 in. wide; about 12 oz. total), ends trimmed
  8 ounces boned, skinned chicken thighs, cut into 1-inch chunks
  2 cooked chicken or turkey sausages (8 oz. total), sliced 1/4 inch
    thick
  2 teaspoons olive oil
  8 ounces cremini or common mushrooms, rinsed, stem ends trimmed, and
    quartered
  4 cloves garlic, peeled and minced
1/3 cup dry white wine
  1 can (15 oz.) diced tomatoes
  1 can (8 oz.) tomato sauce
  1 teaspoon dried oregano
  1 package (8 oz.) frozen artichoke hearts, thawed
    Salt and pepper

1. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add onions and cook 5 minutes. Remove with a slotted spoon and let stand until cool enough to handle. Slip peels from onions.

2. In a 5- to 6-quart pan over medium-high heat, stir chicken and sausages in oil frequently, until both are starting to brown, about 5 minutes. Add mushrooms and garlic and stir often until mushrooms are limp, about 5 minutes. Add wine, tomatoes, tomato sauce, oregano, artichokes, and onions; bring to a boil.

3. Reduce heat to maintain a low simmer. Partially cover pan and cook until sauce is thickened, about 45 minutes. Add salt and pepper to taste.

Per serving: 315 cal., 40% (126 cal.) from fat; 26 g protein; 14 g fat (3.4 g sat.); 26 g carbo (7.2 g fiber); 1,201 mg sodium; 93 mg chol.

Polenta and Pine Nut Torte

ROXANNE CHAN, ALBANY, CA