Bright June flavors: readers' recipes tested in Sunset's kitchens - Food: Kitchen Cabinet

Sunset, June, 2003

Sicilian-style Strata

Roxanne Chan, Albany, CA

Because they can be assembled ahead and baked at the last minute, stratas make great brunch entrees. Roxanne Chan also likes to serve this at lunch or dinner.

PREP AND COOK TIME: About 1 1/4 hours, plus at least 1 hour to chill

MAKES: 8 servings

  1  loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes
  4  ounces thick-sliced prosciutto or ham, diced
1/4  cup chopped canned roasted red peppers
1/4  cup thinly sliced green onions
1/2  cup grated parmesan cheese
  1  can (14 1/2 oz.) chopped tomatoes
1/4  cup pitted black olives, coarsely chopped
1/2  cup shredded mozzarella cheese
  6  large eggs
  3  cups milk
  2  teaspoons dried Italian seasoning blend
1/2  teaspoon salt
1/2  teaspoon pepper
1/4  cup chopped parsley
  2  tablespoons drained capers

1. Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella.

2. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day.

3. Bake in a 325[degrees] regular or convection oven until center of strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature.

Per serving: 362 cal., 35% (126 cal.) from fat; 21 g protein; 149 fat (6 g sat.); 37 g carbo (2.5 g fiber); 1,179 mg sodium; 193 mg chol.

Smoked Salmon Spread

Betty Jean Nichols, Eugene, OR

Betty Jean Nichols serves this creamy spread with crackers or baguette slices.

PREP TIME: About 20 minutes, plus at least 12 hours total to chill

MAKES: 3 cups; 10 appetizer servings

1 1/2 cups cottage cheese
    8 ounces smoked salmon
    2 tablespoons dry white wine (optional)
    2 tablespoons lemon juice
    2 teaspoons Dijon mustard
    2 tablespoons chopped fresh dill Salt and
      pepper

1. Line a strainer with cheesecloth and set over a bowl. Place cottage cheese m strainer, cover, and chill at least 8 hours or up to 1 day. Discard liquid.

2. Finely dice about a third of the salmon; coarsely chop remainder. In a blender or food processor, whirl drained cottage cheese, coarsely chopped salmon, wine, lemon juice, and mustard until smooth. Stir in diced salmon, dill, and salt and pepper to taste.

3. Spoon mixture into a bowl, cover, and chill at least 4 hours or up to 2 days.

Per serving: 61 cal., 36% (22 cal.) from fat; 8.1 g protein; 2.4 g fat (1.1 g sat.); 1 g carbo (0 g fiber); 606 mg sodium; 9.9 mg chol.

Strawberry-Yogurt Pie

Andee Zetterbaum, Stockton, CA

Andee Zetterbaum made this tangy no-bake pie for her mother's birthday one year during a heat wave.

PREP AND COOK TIME: About 20 minutes, plus at least 6 hours to chili

MAKES: 6 to 8 servings

  1 quart fresh strawberries,
    rinsed and hulled
  6 tablespoons sugar
  1 envelope (1/4 oz.) unflavored gelatin
  2 cups plain whole-milk yogurt
1/2 teaspoon vanilla
1/2 teaspoon grated orange peel
  1 graham cracker pie crust (9 in.)
1/2 cup miniature or regular
    chocolate chips

1. Coarsely chop about half the strawberries, to equal 1 1/2 cups chopped berries (reserve remaining ones for garnish). In a 2- to 3-quart pan over medium heat, stir chopped strawberries, sugar, and gelatin until gelatin and sugar are dissolved and mixture is boiling. Remove from heat and stir in yogurt, vanilla, and orange peel until well blended (chunks of strawberries will be visible). Pour into pie crust.

2. Chill until set, at least 6 hours, or cover with plastic wrap and chili up to 1 day. Just before serving, sprinkle chocolate chips evenly over top of pie. Slice remaining strawberries. Cut pie into wedges; serve with sliced berries.

Per serving: 258 cat., 35% (90 cat.) from fat; 4.6 g protein; 10 g fat (4.1 g sat.); 38 g carbo (3.3 g fiber); 165mg sodium; 7.4mg chol.

Steamed Chicken with Black Bean Sauce

Sandra Machan, Newcastle, WA

Sandra Machan's kids love this simple chicken dish so much that she makes it once a week. Chinese salted fermented black beans are sold in Asian markets.

PREP AND COOK TIME: About 20 minutes, plus at least 30 minutes to chill

MAKES: 2 or 3 servings

    1 pound boned,
      skinned chicken breasts
    3 cloves garlic, peeled and minced
    1 tablespoon cornstarch
    1 tablespoon soy sauce
    1 tablespoon oyster sauce
1 1/2 teaspoons sugar
    1 teaspoon vegetable oil
    1 tablespoon Chinese salted
      fermented black beans (see note
      above), rinsed, drained, and minced
  1/4 teaspoon salt
    3 cups hot cooked long-grain
      white rice

1. Rinse chicken and pat dry. Cut across the grain into 1/4-inch-thick slices. In a bowl, mix garlic, cornstarch, soy sauce, oyster sauce, sugar, oil, fermented black beans, and salt until well blended. Add chicken and turn to coat. Cover and chill 30 minutes.