The Martha Stewart Living Cookbook (17 page)

Mint sprigs, for garnish

Red Currant–Mint Dipping Sauce (recipe follows)

1.
Stir the mustard, brown sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Brush the mixture all over the lamb. Transfer to a large resealable plastic bag; refrigerate for at least 6 hours (up to overnight).

2.
Preheat the oven to 450°F. Bring the lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part registers 125° to 130°F, 15 to 20 minutes. Remove from the oven, and tent with foil. Let rest 10 minutes. Just before serving, cut the lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.

red currant–mint dipping sauce

MAKES ABOUT 1½ CUPS

1½ cups red currant jelly

1 tablespoon red-wine vinegar

1 cup coarsely chopped mint leaves

Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth. Fold in the mint. The sauce can be refrigerated in an airtight container up to 6 hours.

easy pea ravioli with mint

SERVES 4 AS A FIRST COURSE

3 tablespoons olive oil

1 shallot, finely chopped (about ¼ cup)

1 garlic clove, minced

2¼ cups shelled fresh or thawed frozen peas

¼ cup plus 2 tablespoons dry white wine

Coarse salt and freshly ground pepper

40 wonton wrappers (3½ inches each)

1 large egg, lightly beaten

¼ cup (½ stick) unsalted butter

4 fresh mint leaves, thinly sliced

1.
Heat the oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic; cook until soft, 2 to 3 minutes. Add the peas, wine, 1 cup water, and 1½ teaspoons salt; season with pepper. Simmer until the liquid has almost evaporated and the peas are tender, 12 to 15 minutes. Let cool slightly.

2.
Puree the pea mixture in a food processor. Brush the edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with the remaining wrappers and purée.

3.
Working in batches, cook the ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt the butter in a medium skillet over medium heat; add the ravioli to the skillet, and cook until the butter is frothy and the ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately.

radishes with herbed ricotta dip, sweet butter, and fleur de sel

SERVES 12

We used a combination of French breakfast, white icicle, and pink beauty radishes, but you can use any variety you’d like. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.

1 pound low-fat fresh ricotta cheese

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh basil

Coarse salt and freshly ground pepper

4 bunches radishes, trimmed if desired

¼ cup (½ stick) sweet unsalted butter, softened, for serving

Fleur de sel, for serving

1.
Make the dip: Stir the ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper. The dip can be refrigerated in an airtight container up to 2 days.

2.
Serve the radishes with bowls of dip, butter, and fleur de sel.

fried anchovies and sage

SERVES 6

Whole milk, for soaking

18 best-quality anchovy fillets

36 small to medium, narrow, fresh sage leaves

1 to 2 tablespoons instant flour (such as Wondra)

1 large egg, lightly beaten

Extra-virgin olive oil, for frying

1.
Put the milk into a shallow dish. Add the anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut the fillets to be the same length as the sage leaves. Lay each sage leaf face up on a large cutting board. Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves. Sandwich with another leaf, face down. Press with the back of a spoon to seal.

2.
Preheat the oven to 200°F. Put the flour into a bowl and the egg into another. Heat ¼ inch oil in a medium skillet over medium-high heat. Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off. Fry, turning once, until golden, 45 seconds to 1 minute per side. Drain on paper towels. Transfer to the oven to keep warm. Repeat with the remaining anchovies. Serve immediately.

whole-grain bread with cheese and candied shallots

SERVES 8

3 tablespoons extra-virgin olive oil

1 pound shallots, thinly sliced

Coarse salt

1 tablespoon pure maple syrup

½ teaspoon balsamic vinegar

Freshly ground pepper

Soft, mild cheese, such as farmer cheese or goat cheese, for serving

Sliced whole-grain bread, for serving

Thyme leaves, for garnish

1.
Heat the oil in a medium skillet over medium-high heat. Add the shallots and a pinch of salt. Cook, stirring often, until the shallots have softened and browned, about 20 minutes.

2.
Reduce the heat to medium-low, and stir in the maple syrup and vinegar. Cook 2 minutes, then season with salt and pepper. Candied shallots can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving. To serve, spread cheese onto bread slices; top with the candied shallots, and garnish with thyme leaves.

croquettes with serrano ham and manchego cheese

SERVES 8 TO 12 AS A TAPA; MAKES ABOUT 16

2 tablespoons unsalted butter

2 tablespoons olive oil

¼ cup finely chopped onion

Coarse salt and freshly ground pepper

7 tablespoons all-purpose flour, plus more for shaping

¾ cup whole milk

6 tablespoons finely chopped serrano ham

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cup plus ¼ cup grated Manchego cheese (about 1¾ ounces)

3 large eggs

1½ cups fresh bread crumbs

Vegetable oil, for frying

Fresh flat-leaf parsley sprigs, for garnish

1.
Heat the butter and oil in a medium saucepan over medium heat until the butter has melted. Add the onion; season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the flour; cook, stirring, 1 minute. Whisk in the milk, and cook, whisking, 3 minutes. Whisk in the ham and
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cup cheese. Season with salt and pepper as desired. Spread the mixture onto a baking sheet, and let cool completely. The mixture can be refrigerated in an airtight container up to 2 days.

2.
Whisk together the eggs in a shallow dish. Stir together the bread crumbs and remaining ¼ cup cheese in another shallow dish. Scoop tablespoons of the cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in the beaten egg, then in the bread crumb mixture. Transfer to a parchment-lined baking sheet.

3.
Heat 2½ inches oil in a large, heavy stockpot until it registers 375°F on a deep-fry thermometer. Working in batches to avoid crowding, fry the croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust the heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

fried herbed almonds

MAKES 2 CUPS

These crunchy thyme-flecked nuts are delicious served with sherry and slices of Manchego cheese.

3 tablespoons extra-virgin olive oil

2 cups whole blanched almonds

2 tablespoons fresh thyme leaves

Coarse salt and freshly ground pepper

1.
Heat the oil in a large skillet over medium heat. Add the almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.

2.
Stir in the thyme leaves. Remove from the heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. The almonds can be stored in an airtight container at room temperature up to 2 weeks.

tamari and maple roasted almonds

MAKES 2 CUPS

These tangy glazed nuts go perfectly with a glass of sherry.

10 ounces whole shelled almonds (2 cups)

¼ cup reduced-sodium tamari

3 tablespoons pure maple syrup

Nonstick cooking spray

1.
Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.

2.
In a medium bowl, combine the tamari and maple syrup. Add the almonds, and toss until thoroughly coated. Lightly cover the baking sheet with cooking spray, and spread the almonds evenly on the sheet.

3.
Roast in the oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean baking sheet and spread out the almonds, separating them so the nuts don’t touch. Let cool before serving.

FIT TO EAT RECIPE
PER SERVING: 306 CALORIES, 24 G FAT, 0 MG CHOLESTEROL, 17 G CARBOHYDRATE, 401 MG SODIUM, 11 G PROTEIN, 6 G FIBER

smoky cashews

MAKES 2 CUPS

2 cups unsalted cashews (about 9 ounces)

2 tablespoons finely chopped fresh rosemary

1 teaspoon smoked hot paprika

2 tablespoons light brown sugar

2 teaspoons coarse salt

1 tablespoon unsalted butter, melted

Preheat the oven to 350°F. Spread the cashews in a single layer on a rimmed baking sheet. Toast in the oven, stirring once or twice, until golden, 10 to 12 minutes. Toss with the remaining ingredients. Serve warm or at room temperature.

soups
AND
stews

beef shin and carrot stew

SERVES 6

6 beef shins (10 to 12 ounces each)

Coarse salt and freshly ground pepper

All-purpose flour, for dredging

3 sprigs fresh parsley

3 sprigs fresh thyme

7 whole allspice

10 whole black peppercorns

¼ cup plus 2 tablespoons extra-virgin olive oil

4 leeks, white and pale-green parts only, coarsely chopped and rinsed well

3 celery stalks, cut into ½-inch cubes

4 garlic cloves, crushed

1 can (14.9 ounces) stout, such as Guinness

1½ cups homemade or low-sodium store-bought beef stock

1 strip (2 inches long) orange zest

1½ pounds small boiling potatoes, peeled, if desired

1 pound Thumbelina carrots, scrubbed (or other carrots, peeled and cut into 1½-inch pieces)

Coarsely chopped fresh curly-leaf parsley, for garnish

1.
Preheat the oven to 375°F. Generously season the beef with salt and pepper. Dredge the beef in the flour; shake off excess.

2.
Wrap the parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.

3.
Heat 3 tablespoons of the oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown the beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer the beef to a bowl.

4.
Add 1 tablespoon oil to the fat in the pot. Stir in the leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add the stout; cook, scraping up the browned bits from the bottom of the pot.

5.
Return the beef to the pot. Add the stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover the pot; transfer it to the oven. Braise the beef 2 hours.

6.
Add the potatoes and carrots. Cover the pot; braise 1 hour more. Discard the bouquet garni. Garnish the stew with parsley.

curried apple soup

SERVES 4

1 tablespoon unsalted butter

2 shallots, minced

2 teaspoons freshly grated ginger

1½ tablespoons curry powder

2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces

1 small russet potato, peeled and cut into 1-inch pieces

1 teaspoon coarse salt, plus more for seasoning

3¾ cups homemade or low-sodium canned chicken stock

½ cup heavy cream or milk

Freshly ground pepper

Sour cream, for garnish

1.
Melt the butter in a medium saucepan over medium heat. Add the shallots; cook until soft and translucent, about 2 minutes. Add the ginger and curry powder; cook, stirring, 1 minute. Add the apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until the potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.

2.
Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return the soup to the pan; stir in the cream, and season with salt and pepper. Place over medium heat until just heated through; do not let the soup boil. Divide among serving bowls, and garnish with sour cream.

elwood’s ham chowder

MAKES ABOUT 5 QUARTS

This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.

1 tablespoon vegetable oil

1 pound Virginia ham, cut into ½-inch pieces

2 large onions, cut into ½-inch pieces (about 3 cups)

4 garlic cloves, thinly sliced

2 bunches collard greens (about 1 pound), stems discarded, washed, and roughly chopped

1 28-ounce can whole tomatoes with juice, roughly chopped

7 cups homemade or low-sodium canned chicken stock

2 cups homemade or low-sodium canned beef stock

8 medium red potatoes, cut into ½-inch cubes (about 6 cups)

1½ tablespoons chopped fresh thyme leaves

1½ tablespoons chopped fresh flat-leaf parsley

Coarse salt and freshly ground pepper

Hot pepper sauce, such as Tabasco (optional)

1.
Heat the oil in a large stockpot over medium-low heat. Add the ham, and cook until it starts to release juices, about 2 minutes; do not brown. Add the onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.

2.
Working in batches, if necessary, so as not to overcrowd the pot, cook the collard greens, tossing frequently with tongs, until thoroughly wilted. Add the tomatoes and juice, chicken and beef stocks, potatoes, thyme, and parsley. Bring to a boil, and reduce heat to a gentle simmer; cook, stirring and skimming any foam from the surface occasionally, until the potatoes are easily pierced with a paring knife, 30 to 40 minutes. Remove from heat; season with salt, black pepper, and hot pepper sauce, as desired. Serve hot.

miso soup with tofu, spinach, and carrots

SERVES 4

Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should be added only at the end of cooking. Whisk it with a bit of liquid first so it is quickly and evenly distributed. We used white miso, which is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.

3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat

2 cups water

2 carrots, cut into matchsticks (about 1 cup)

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pound spinach, stems removed, cut into 1-inch strips

6 ounces extra-firm tofu, cut into ¾-inch cubes

2 tablespoons white miso

1 scallion, sliced crosswise into 1-inch strips

1.
In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.

2.
Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.

3.
Meanwhile, place the miso in a small bowl, and stir in ¼ cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.

4.
Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.

garden and snap pea soup with vidalia onions

SERVES 8

We like this soup best when served hot, but it is also delightfully refreshing well chilled.

2 tablespoons unsalted butter

2 medium Vidalia or other sweet onions, roughly chopped

Coarse salt and freshly ground pepper

6 cups homemade or low-sodium store-bought chicken stock, plus more for thinning

1¼ pounds sugar snap peas, ends trimmed and string removed (about 1¼ cups)

1¾ pounds garden peas, shelled (1¾ cups)

½ cup heavy cream

1.
Prepare an ice-water bath, and set aside. Melt the butter in a medium saucepan over medium-low heat. Add the onions, and season with salt and pepper. Cook, stirring frequently, until the onions are translucent, about 8 minutes.

2.
Add the stock; bring to a boil. Reserve about ¼ cup each snap and garden peas. Add the remaining snap peas to the saucepan, and return the stock to a boil. Add the remaining garden peas; cook until all the peas are tender, about 4 minutes. Transfer the pan to the ice-water bath. Stir until the mixture is cool.

3.
Working in batches, transfer the mixture to the jar of a blender; process until it is smooth. Return to the saucepan, and set over medium heat. Stir in the cream, and adjust the consistency with more stock, if needed. Season with salt and pepper.

4.
Meanwhile, prepare a small ice-water bath, and bring a small saucepan of water to a boil. Add the reserved snap peas and garden peas. Blanch until they are just tender, 2 to 3 minutes. Using a slotted spoon, transfer the peas to the ice-water bath; drain in a colander. Cut the snap peas into small pieces.

5.
To serve, divide the soup among soup bowls, and garnish each serving with blanched mixed peas.

chilled fennel and leek soup

MAKES 4½ QUARTS

This soup must be served very cold, so for best results, prepare it a day ahead and let it chill overnight in the refrigerator.

6 medium leeks (about 1¼ pounds), white and light green parts only, thinly sliced

½ cup (1 stick) unsalted butter

1 large yellow onion, diced

1 teaspoon fennel seeds

½ teaspoon coarse salt, plus more for seasoning

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teaspoon freshly ground pepper, plus more for seasoning

2 garlic cloves, minced

3 medium fennel bulbs (about 2 pounds), trimmed and roughly chopped

8 cups homemade or low-sodium canned chicken stock

4 cups cold water

2 tablespoons Pernod (optional)

Chervil sprigs, for garnish

1.
Place the leeks in a large bowl of cold water; stir, and let stand 5 minutes to let dirt and sand settle to the bottom. You may need to repeat this several times, changing the water each time. Once they are clean, let drain on paper towels.

2.
Melt the butter in a large saucepan over medium-low heat. Add the onion and fennel seeds along with the salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes. Add the garlic; cook until fragrant but not brown, about 2 minutes.

3.
Add the leeks and fennel to the pan, and cook until the vegetables are tender, about 10 minutes. Add the chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more.

4.
Remove from heat, and let cool slightly. Working in several batches, transfer the soup to the jar of a blender, being careful not to fill more than halfway and to cover the lid with a kitchen towel, as hot liquid expands when blended. Puree until smooth. Transfer to an airtight container, and place in refrigerator to chill completely, at least 4 hours or overnight.

5.
To serve, stir in the Pernod, if using, and season with salt and pepper. Ladle into soup bowls, and garnish with chervil.

mexican fiesta soup with roasted tomatillo and cilantro pesto

SERVES 4

Cilantro’s pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeño in this delectable soup.

4 tomatillos, peeled and rinsed

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cup fresh cilantro leaves, packed, rinsed well

2 garlic cloves, minced

2 tablespoons freshly squeezed lime juice

1 small white onion, diced

1 jalapeño pepper, diced, plus more sliced for garnish (optional)

½ teaspoon ground cumin

1 28-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed

3 ears corn, quartered

4 cups homemade or low-sodium store-bought chicken stock, skimmed of fat

Freshly ground pepper

½ ripe avocado, pitted, cut into ¼-inch-thick slices

Nonstick cooking spray

1.
Preheat the oven to 375°F. Place the tomatillos on a small rimmed baking sheet. Roast in the oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from the oven, and let cool slightly. Transfer to the bowl of a food processor; add the cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.

2.
Lightly coat the bottom of a large nonstick saucepan with cooking spray. Add the onion, remaining garlic clove, and diced jalapeño; cook, stirring occasionally, over medium heat until the onion is softened, about 7 minutes. Add the cumin, tomatoes, corn, and chicken stock. Bring the liquid to a boil; reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.