Recipes for the Bunker

By CHARITY FERREIRA

Dec. 26, 1999 12 AM PT

SPECIAL TO THE TIMES

When Y2K hits, cooking from food storage will be no picnic. Even if you’re better equipped to grind coffee beans than whole grains, and you’re only storing enough propane to fill your creme bru^lee torch, it couldn’t hurt to have a few extra jars of olivada and a block or two of quince paste on hand, just to be on the safe side. This menu will put some of your hoarded jars and cans to good use.

White Bean Crostini

Polenta With Sun-Dried Tomato and Green Olive Pesto

Truffle Trail Mix

White Bean Crostini

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

Spoon the white bean salad onto toasted baguette slices if your favorite bakery is still operational. Water crackers or cracker bread are possible substitutes.

2 (15-ounce) cans great northern or canellini beans, drained

1 1/2 teaspoons minced rosemary

2 tablespoons olive oil

4 teaspoons balsamic vinegar

2 teaspoons red wine vinegar

Salt, pepper

1 ounce Parmesan or Romano cheese, shaved with vegetable peeler

1 (10 1/2-ounce) baguette, sliced 1/4-inch thick or 1 (4 1/2-ounce) package water crackers

* Combine beans, rosemary, oil and vinegars in bowl and toss to coat beans. Season to taste with salt and pepper; set aside.

* Spread baguette slices on baking sheet and toast at 375 degrees until golden around edges, 8 to 10 minutes. Spoon bean mixture onto toasted baguette slices or crackers and top with thin shaving of cheese.

4 servings. Each serving: 555 calories; 646 mg sodium; 8 mg cholesterol; 12 grams fat; 87 grams carbohydrates; 25 grams protein; 5.06 grams fiber.

Polenta With Sun-Dried Tomato and Green Olive Pesto

If fuel economy is not an issue, use regular polenta rather than instant; it takes longer to cook but the texture is superior.

Active Work Time: 20 minutes * Total Preparation Time: 25 minutes

1 (8-ounce) jar sun-dried tomatoes packed in oil

1 teaspoon capers

1/2 cup pitted green olives

1/2 small clove garlic, pressed

1/2 teaspoon anchovy paste

1/4 teaspoon dried red pepper flakes

1 tablespoon olive oil

Salt

1 (16-ounce) package instant or quick-cooking polenta

Water

1 tablespoon olive oil or 2 tablespoons butter or cream

* Drain tomatoes and combine on cutting board with capers and olives. Chop together as finely as possible. The result will be a rough-textured pesto. Remove to bowl and add garlic, anchovy paste, red pepper flakes and oil. Mix thoroughly. (Preserved olives vary in their saltiness; taste pesto before seasoning with salt and additional red pepper flakes.) Set aside.

* Cook polenta according to package instructions, adding more water as it cooks if necessary to maintain a soft consistency. Stir in olive oil and spoon into serving 4 bowls. Stir generous spoonful of pesto into each serving. (Leftover pesto makes a flavorful sandwich spread.)

4 servings. Each serving: 232 calories; 1,073 mg sodium; 0 cholesterol; 9 grams fat; 34 grams carbohydrates; 6 grams protein; 1.34 grams fiber.

Truffle Trail Mix

It might seem a little depraved to eat a block of marzipan, but permit yourself, if only in a crisis situation.

Active Work and Total Preparation Time: 5 minutes plus 20 minutes chilling

4 ounces bittersweet chocolate

2 to 2 1/2 ounces marzipan (almond paste), chilled in freezer 20 minutes

1/2 (7-ounce) package lady fingers or other dry cookies

1 1/2 cups dried fruit, such as apricots or cherries

* These ingredients can be combined in any amount and proportions you choose. Chop chocolate into uneven, bite-sized shards. Slice marzipan thinly. Assemble on a plate with lady fingers and dried fruit.

4 servings. Each serving: 404 calories; 25 mg sodium; 88 mg cholesterol; 17 grams fat; 66 grams carbohydrates; 8 grams protein; 2.82 grams fiber.

INGREDIENTS

STAPLES

Anchovy paste

Baguette

2 (15-ounce) cans great northern or canellini beans

Capers

Parmesan cheese

Bittersweet chocolate

Dried fruit

Garlic

1 (7-ounce) package lady fingers