Save recipes from the Sunset October 2014 issue to your recipe file.
September 05, 2014
1 of 11Photo: Thomas J. Story
Almond Pesto Pasta
Almond Pesto Pasta Recipe Besides his own fresh fettuccine or macaroni, Angelo Garro, a cook and artisan blacksmith living in San Francisco, likes to serve this pesto with springy, curly Twins or Ringlets pasta from Baia Pasta, an Oakland company. He seasons the pesto with his own addictive blend of sea salt, wild fennel, and organic spices, called Omnivore Salt (available on omnivoresalt.com). If you like, use it instead of the salt, pepper, and chile flakes. This recipe goes with Fresh Fettuccine
2 of 11Photo: Annabelle Breakey
Chile-Glazed Steak with Spicy Ketchup
Chile-Glazed Steak with Spicy Ketchup Recipe In this twist on steak frites, a sweet-spicy glaze works as both a marinade and a dipping sauce for fries. For a deeper flavor, marinate the steak a few hours and up to 1 day ahead. We like to serve it with store-bought sweet-potato fries, or make your own by grilling sweet-potato wedges with the steak.
3 of 11Photo: Thomas J. Story
Fennel, Shallot, and Orange Salad
Fennel, Shallot, and Orange Salad Recipe Angelo Garro, a cook and artisan blacksmith living in San Francisco, gave us this recipe. Choose a high-quality extra-virgin olive oil for this recipe--it makes a big difference. Garro likes to use spicy-sweet blood oranges for this salad, when they're in season.
4 of 11Photo: Thomas J. Story
Figs in Mosto Cotto (Grape Syrup) with Fresh Ricotta
Figs in Mosto Cotto (Grape Syrup) with Fresh Ricotta Recipe Mosto cotto (also called saba) is nothing more than the freshly pressed juice of wine grapes, simmered down to syrup. It's fairly expensive at specialty markets, but Angelo Garro, a cook and artisan blacksmith living in San Francisco, makes his own from grapes grown in a friend's vineyard. If you can't find wine grapes, try our mosto cotto recipe--it's a good approximation of the real thing.
To create this tart, reader Anita Flora added a few shortcuts to her mother's original fruit crostata recipe: "I used jam instead of fruit and changed the topping to a crumb rather than a lattice, which makes it easier and quicker."
6 of 11Photo: Annabelle Breakey
Korean-Style Braised Short Ribs and Turnips
Korean-Style Braised Short Ribs and Turnips Recipe Cooked till they're sweet and mellow, turnips are less fibrous than the daikon traditionally used in this homestyle stew, and they make a good bridge between the beef and salty-sweet braising liquid.
7 of 11Photo: Thomas J. Story
Mosto Cotto (Grape Syrup)
Mosto Cotto (Grape Syrup) Recipe This recipe goes with Figs in Mosto Cotto with Fresh Ricotta and was created by Angelo Garro, a cook and artisan blacksmith living in San Francisco. This syrup keeps at least 2 months chilled.
8 of 11Photo: Annabelle Breakey
Pickled Turnip and Turnip Greens Salad
Pickled Turnip and Turnip Greens Salad Recipe Whether you use peppery purple-top turnips or the sweeter Tokyo variety, this salad is excellent with a bowl of rice, braised short ribs, or even a burger. A handheld slicer makes quick work of the prep.
9 of 11
Sparkling Rosé Sangria
Sparkling Rosé Sangria Recipe We like the combination of nectarines, strawberries, and blueberries, but you can mix any summer fruit you like. Start with all ingredients chilled, or stop after step 1 and chill before adding the sparkling rosé.
10 of 11Photo: Annabelle Breakey
Thai-Style Mussels with Herbs
Thai-Style Mussels with Herbs Recipe We like to eat these delicately flavored mussels with rice, but thin rice noodles are also good. A generous squeeze of lime at the end is essential.
11 of 11Photo: Annabelle Breakey
Turnips Anna Recipe Pommes Anna, a classic French dish of thinly sliced potatoes, takes on an appealing sharpness in this turnip version. Although you can use any pie pans, metal ones brown the turnips most evenly; you'll also need a handheld slicer.
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