Home traditions for holiday cooking: readers' recipes tested in Sunset's kitchens - Food: Kitchen Cabinet

Sunset, Dec, 2002 by Charity Ferreira

Stuffed Acorn Squash

Kathleen Moretto, Stockton, CA

Kathleen Moretto was in the mood or something simple and seasonal when she came up with this baked, stuffed squash. She serves the halves with cornbread as a main dish, or cuts the squash into quarters to serve as a holiday side dish.

PREP AND COOK TIME: About 1 1/4 hours

MAKES: 4 main-dish or 8 side-dish servings

  2 acorn squash (about 1 1/2 lb. each), rinsed
  8 ounces bulk pork sausage
1/2 cup chopped onion
  2 sweet apples such as Fuji (1 lb.
    total), peeled, cored, and chopped
1/4 cup raisins
1/4 cup dired cranberries
1/4 teaspoon dried thyme
  3 tablespoons chopped pecans
1/4 cup maple syrup

1. Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9-by 13-inch baking pan and cover pan tightly with foil. Bake in a 350[degrees] regular or convection oven until tender when pierced, 45 to 50 minutes.

2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.

3. Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

Per main-dish serving: 400 cal., 27% (108 cal.) from fat; 8.4 g protein; 12 g fat (3.3 g sat.); 70 g carbo (12 g fiber); 356 mg sodium; 22 mg chol.

Chinese Three-Bean Chili

Alan Tobey, Berkeley

Alan Tobey likes to experiment with fusion dishes that are practical for the home cook, such as this pork chili flavored with Chinese seasonings.

PREP AND COOK TIME: About 50 minutes

MAKES: 4 servings

1 1/2 tablespoons cornstarch
    1 tablespoon chili powder
    1 teaspoon Chinese five spice
  1/2 teaspoon salt
    1 pound pork loin, rinsed, fat
      trimmed, and cut into 1-inch cubes
    2 tablespoons vegetable oil
  1/3 cup thinly sliced green onions
      (white and pale green parts
      only; reserve green tops for
      garnish, if desired)
    3 fresh serrano or other hot green
      chilies (about 3 oz. total), rinsed,
      stemmed, seeded, and minced
    2 cloves garlic, peeled and minced
    2 tablespoons salted fermented
      black beans, minced
1 1/2 teaspoons minced peeled fresh ginger
    1 can (14 1/2 oz.) kidney beans,
      drained and rinsed
    1 can (14 1/2 oz.) pinto beans,
      drained and rinsed
    1 can (14 1/2 oz.) diced tomatoes

1. In a bowl, mix cornstarch, chili powder, five spice, and salt. Add pork and mix to coat.

2. Pour oil into a 4- to 6-quart pan over medium-high heat. When hot, add pork mixture and stir often until browned on all sides, about 4 minutes. With a slotted spoon, transfer pork to bowl. Add green onions, chilies, garlic, fermented black beans, and ginger to pan. Stir until fragrant, about 1 minute.

3. Return pork to pan and add 1 cup water, kidney beans, pinto beans, and tomatoes. Bring to a simmer, then lower heat, cover, and simmer (do not let boil), stirring occasionally until pork is tender when pierced, about 25 minutes.

4. Ladle into bowls and top with sliced green onion tops, if desired.

Per serving: 411 cal., 33% (135 cal.) from fat; 36 g protein; 15 g fat (3.2 g sat.); 33 g carbo (9 g fiber); 1,050 mg sodium; 67 mg chol.

Radicchio and Smoked Cheese Risotto

Paul Franson, St. Helena, CA

Paul Franson discovered this dish--a creamy risotto made with radicchio and smoked scamorze, a cheese similar to mozzarella--on a trip to Italy and was determined to re-create it at home. We also enjoyed the dish with red cabbage, which turns the rice a surprising purple hue. Smoked mozzarella is available in well-stocked supermarkets and specialty cheese shops. If you can't find it, substitute another firm, flavorful cheese, such as fontina.

PREP AND COOK TIME: About 45 minutes

MAKES: 2 or 3 main-dish servings

    2 tablespoons olive oil
    1 onion (8 oz.), peeled and finely
      chopped
    2 cloves garlic, peeled and finely
      chopped
    1 cup arborio or other short-grain
      white rice
  1/2 cup dry white wine
    4 cups thinly slivered radicchio or
      red cabbage (about 8 oz.)
3 1/2 to 4 cups fat-skimmed chicken
      broth
  1/2 cup shredded smoked
      mozzarella (see note above)
      Salt and pepper

1. Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and garlic and stir often until onion is limp, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes.

2. Add wine and stir until it has been absorbed, 1 to 2 minutes. Add radicchio and 3 1/2 cups broth and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often, until rice is tender to bite, 15 to 20 minutes. If a creamier consistency is desired, stir in about 1/2 cup more broth. Stir in cheese; add salt and pepper to taste. Serve immediately