November 2010

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Bay Area insider:

Napa eats & Holiday shopping

living in the west November 2010

Your best

Your best Thanksgiving | Sunset’s 2010 wine awards | Fall travel bargains | Hoover dam’s new neighbor

Thanksgiving Guilt-free sides

LIVING IN THE WEST

Feast!

Chile and spice grilled turkey is the centerpiece p. 64

Party plans for indoors or out

Easy makeahead menu

Our 2010 Wine Awards

Steals & Deals Fall travel bargains from Vegas to Hawaii

NOVEMBER 2010

Sunset.com

Sunset.com

What’s in season? Parsnips Buy now

Cold weather converts parsnips’ starch to sugar, giving them a delicately sweet flavor.

make it tonight

Roasted parsnips

SERVES 4 TIME 1 hour Though mildly sweet like their carrot cousins, parsnips are starchy, like potatoes.

Subbing them for spuds, as in this recipe, is a good way to expand your winter repertoire.

2 lbs. parsnips, peeled and halved lengthwise 8 garlic cloves, unpeeled 1/4 onion, thickly sliced 5 sprigs fresh thyme, divided 2 tbsp. olive oil 1/2 tsp. kosher salt

Preheat oven to 350°. Put parsnips in a medium roasting pan with 2 tbsp. water, cover tightly with foil, and bake 20 minutes. Add garlic, onion, and 3 sprigs thyme. Drizzle with oil and toss to coat. Roast, uncovered, until golden and tender, 30 to 40 minutes. Garnish with remaining thyme. Sprinkle with salt.

PER SERVING 243 Cal., 27% (66 cal.) from fat; 3.3 g protein; 7.5 g fat (1.1 g sat.); 44 g carbo (12 g fiber); 264 mg sodium; 0 mg chol.

Shop smart

Look for firm, crisp vegetables with evenly colored skin.

+

5 more ways

Mash cooked parsnips like potatoes with warm milk and butter.

Purée into a soup and serve with crumbled bacon and fresh thyme.

Get healthy

Low in calories, parsnips are a good source of fiber, potassium, vitamin C, and folic acid.

Roast, drizzled with olive oil, alongside other root vegetables like carrots and turnips.

Shred raw parsnips and apples and use in a creamy slaw with green onions and grapes.

Fry thin slices of parsnips in hot oil for a different take on chips.

By Amy Machnak | PHOTOGRAPH BY annabelle breakey | Food Styling by Randy Mon 92

Sunset January 2010

Healthy living

Guilt-free and

delicious sides Only 100 calories or less per serving–– you can even take seconds!

By Amy Machnak | photographs by annabelle breakey

87 calories

We’ve used two low-calorie tricks here: broth instead of whipping cream, and neufchâtel cheese for rich creaminess with one-fourth the fat of butter.

34 calories

Warm brussels sprout leaves with toasted garlic and lemon SERVES 12 | 45 MINUTES 1 tbsp. olive oil 2 tbsp. chopped garlic 11/2 lbs. brussels sprouts, trimmed, leaves pulled off, cores quartered 1/4 tsp. kosher salt 1 tsp. lemon zest

1. Heat oil in a 5- to 6-qt. pan over

medium heat. Add garlic and cook until fragrant, 30 seconds. Reduce heat to low and add brussels sprout leaves and cores.

2. Cook, stirring often, until brussels sprouts soften and start to brown, about 10 minutes. Add 2 tbsp. water, cover, and cook until cores are tender, about 5 minutes more. Season with salt and zest.

PER serving (about 1/2 CUP) 34 Cal., 38% (13 cal.) from fat; 1.7 g protein; 1.4 g fat (0.2 g sat.); 4.9 g carbo (1.7 g fiber); 53 mg sodium; 0 mg chol.

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Sunset November 2010

Green onion mashed potatoes SERVES 12 | 30 MINUTES 2 lbs. russet potatoes, unpeeled and cut into chunks 1/2 package (4 oz.) neufchâtel (light cream cheese) 2/3 cup reducedsodium chicken broth 2 tsp. kosher salt 2/3 cup chopped green onions

1. Cover potatoes with water

in a large pot and boil until tender when pierced, about 20 minutes. Drain and return to pot.

2. Mix potatoes with a hand mixer just to break up. Add cheese, broth, salt, and green onions and mix just until blended.

PER ServinG (ABOUT 1/2 CUP) 87 Cal., 23% (20 cal.) from fat; 2.8 g protein; 2.2 g fat (1.2 g sat.); 14 g carbo (1.2 g fiber); 379 mg sodium; 7 mg chol. >94

food styling: Dan Becker

You need only a splash of oil on these brussels sprout leaves because you cook them quickly, like a warm salad, and they stay crisp.

Healthy living

100 calories

The secret to a low-calorie salad is a lean, flavorful dressing. This one is based on apple juice and a small amount of heart-healthy walnut oil.

39 calories

Instead of baking cauliflower in a classic cream sauce, we’ve sliced it thinly and roasted it (with very little fat) to get a nicely toasted flavor.

Roasted cauliflower with capers SERVES 12 | 50 MINUTES

SERVES 12 | 15 MINUTES 1/4

Whisk together shallots, juice, vinegar,

1/4

oil, and salt in a large bowl. Add arugula, apples, and fennel, tossing gently to coat in dressing. Transfer salad to a serving bowl and top with walnuts. *We like La Tourangelle brand, sold at well-stocked grocery stores.

cup chopped shallots cup unfiltered apple juice 2 tbsp. apple cider vinegar 21/2 tbsp. roasted walnut oil* 1/2 tsp. kosher salt 5 oz. baby arugula (about 6 cups) 2 Fuji apples, quartered, cored, and sliced thinly 1 fennel bulb, halved and sliced thinly 3/4 cup toasted walnut pieces 94

Sunset November 2010

PER serving (about 1 CUP) 100 Cal., 63% (63 cal.) from fat; 1.7 g protein; 7.2 g fat (0.6 g sat.); 9.3 g carbo (2.1 g fiber); 95 mg sodium; 0 mg chol.

1. Preheat oven to 400°.

Brush a rimmed baking sheet with oil. Spread cauliflower on pan. Bake until browned and edges are starting to crisp, turning once halfway through, about 45 minutes.

Sprinkle with salt.

2. Transfer cauliflower to a large serving dish. Sprinkle with capers and parsley.

PER serving (about 1/2 CUP) 39 Cal., 28% (11 cal.) from fat; 2.7 g protein; 1.2 g fat (0.2 g sat.); 6.1 g carbo (3.2 g fiber); 123 mg sodium; 0 mg chol. N

» THE THINK-THIN HOLIDAY PLAN To enjoy a little gluttony—but not too much—dig into the turkey meat but skip the skin and gravy, double up on lighter salads and vegetables, stick with one roll (minus the butter) or a single scoop of stuffing, and indulge in half a slice of pie. Going to a potluck?

Contribute one of these low-cal dishes.

Food styling: Dan Becker

Apple-fennel salad with walnuts

1 tbsp. olive oil 2 heads cauliflower (2 lbs. each), halved and sliced thinly 1/2 tsp. kosher salt 1 tbsp. drained and rinsed capers, chopped 1 tbsp. chopped flatleaf parsley

Solutions

Thanksgiving

(round two)

Get creative with those leftovers filling up the fridge

By Amy Machnak | photographs by annabelle breakey | food styling by dan becker

Cranberry sauce becomes

Cranberry thumbprints

Preheat oven to 350째. Whirl 2/3 cup cranberry sauce in a food processor until smooth, about 30 seconds; set aside. Beat 1 cup unsalted butter and 3/4 cup packed light brown sugar together in the bowl of a stand mixer until smooth.

Stir in 1 tsp. vanilla extract. Add 21/2 cups flour, 3/4 tsp. each cinnamon and ground allspice plus a pinch of salt, then mix on low speed until blended, scraping inside of bowl as needed. Stir in 3/4 cup pecan pieces. Form dough into 11/2-in. balls and set 1 in. apart on a greased baking sheet.

Use your thumb to press a well into center of each cookie. Spoon about 3/4 tsp. sauce into each well. Bake cookies until light golden brown, 12 to 15 minutes. Let cool completely on baking sheet. Makes 25 cookies.

PER COOKIE 172 Cal., 52% (89 cal.) from fat; 1.7 g protein; 10 g fat (4.9 g sat.); 20 g carbo (0.8 g fiber); 11 mg sodium; 20 mg chol. >107

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Sunset November 2010

Solutions

Mashed potatoes become

Queen’s puff

Preheat oven to 375° with a rack in upper third of oven. Oil a 9- by 13-in. baking dish with 1 tbsp. vegetable oil. Drop six 1/2-cup scoops of mashed potatoes into dish, 2 in. apart. Heat 1 tbsp. vegetable oil in a large frying pan over high heat.

Cook 12 oz. breakfast sausage links, turning often, until golden brown, 5 minutes.

Scatter cooked sausage in dish. Add 5 oz. baby spinach to frying pan and wilt, stirring occasionally, 1 minute. Sprinkle spinach over sausage. Whisk 12 large eggs in a large bowl until broken up. Whisk in 1/3 cup flour, 1 tsp. baking powder, 3/4 tsp. kosher salt, 2 tsp. chopped fresh thyme leaves, and 1/4 cup chopped green onions.

Pour mixture over sausage and potatoes.

Sprinkle 1 cup shredded cheddar cheese on top. Bake until potatoes are bubbling, 20 to 25 minutes. Serves 8 to 10.

It’s toad-in-the-hole. It’s bangers and mash. It’s both!

Roast turkey becomes

Turkey noodle stir-fry

Cook 9 oz. fresh Asian egg noodles according to package directions; drain and put in a serving bowl. Meanwhile, heat 1 tbsp. each vegetable oil and sesame oil in a large wok or frying pan over high heat. Add 2 tbsp. each minced garlic and ginger, 1 cup sliced red bell pepper, 2 cups quartered mushrooms, and 8 PER SERVING 373 Cal., 68% (252 cal.) from fat; 17 g protein; 28 g fat (11 g sat.); 13 g carbo oz. snow peas and cook until fragrant and (1.4 g fiber); 747 mg sodium; 299 mg chol. peas are bright green, about 4 minutes. Add 2 cups cubed cooked turkey, 3/4 cup reducedsodium chicken broth, and 3 tbsp. reducedsodium soy sauce and cook, stirring once, until mixture is hot, 3 minutes. Pour over noodles and sprinkle with 1/4 cup sliced More tasty ways to To change background color To change mouse color, (fill) green onions and 11/2 tsp. sesame seeds. (fill), with direct selection tool enjoy the leftovers: with direct selection tool use layer palette to select (hollow arrow) in layer palette to “compound shape� layer and shape layer, Serves 4. sunset.com/leftovers select “background shape� layer, then choose color from swatch palette.

then choose color from swatch palette.

PER SERVING 434 Cal., 25% (109 cal.) from fat;

To change mouse tail (stroke), with direct selection tool use layer palette to select 32 g protein; 12 g fat (2.1 g sat.); 46 g carbo “mousetail� layer, then choose color from swatch palette.

(4.1 g fiber); 708 mg sodium; 59 mg chol. N

Sunset November 2010

107

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Mix

Add

Add

and 11/2 tsp. chopped fresh thyme leaves.

1 tsp. kosher salt

and 2 large eggs in a second bowl with

11/2 to 2 cups reduced-sodium chicken broth

The cubed rye bread, 2 sliced pears, and 1 cup halved peeled steamed chestnuts.

Set aside.

1 lb. Italian sausages, casings removed, and cook until browned. Put in a large bowl.

2 tbsp. olive oil in a large frying pan.

Heat

Cube 1 lb. loafstyle rye bread and let sit, uncovered, at room temperature 1 day.

start with rye bread

Three ways to dress up your plate

by amy machnak | photographs by annabelle breakey

Gently mix in reserved cornbread. Bake in a greased 9- by 13-in. pan at 350째 until browned, 40 minutes.

Serves 10 to 12.

Cornbread stuffing with sage and dried fruits

11/2 cups reduced-sodium chicken broth

2 large eggs

tsp. kosher salt

1/2

and 2 tbsp. chopped fresh sage leaves.

Mix it all together.

The stuffing game

Mushroom and leek stuffing

Pour over bread; mix.

Bake in a greased 9- by 13-in. pan at 350째 until browned, 45 minutes. Serves 10 to 12.

and 1/4 cup chopped flatleaf parsley.

Cube 2 qts. cornbread and let sit, uncovered, at room temperature 1 day. Bake at 350째 until crisp, 15 minutes; set aside.

Rye stuffing with Italian sausage, pears, and chestnuts

1 tsp. kosher salt, 1/2 tsp. pepper

2 large eggs

Start with sourdough

Start with cornbread

food styling: karen shinto

Stir into bread mixture. Bake in a greased 9- by 13-in. pan at 350째 until browned, 45 minutes.

Serves 10 to 12.

Sunset November 2010

91

Mix

Add

Heat

The cubed sourdough.

Stir in

and 1 cup chopped celery.

Cook until softened, 5 minutes.

Transfer to a large bowl.

2 minced garlic cloves

2 sliced leeks

1 lb. quartered mushrooms

2 tbsp. olive oil in a large frying pan over high heat.

1 sliced white onion; cook until soft, dark brown, and sticky, 20 minutes.

Transfer to a large bowl.

Add

Add

Cube 1 lb. sourdough bread and let sit, uncovered, at room temperature 1 day.

2 tbsp. olive oil in a large frying pan.

11/2 to 2 cups mushroom broth in a small bowl with

Heat

1/2 cup each dried cranberries and chopped dried apricots