The Martha Stewart Living Cookbook (7 page)
Read The Martha Stewart Living Cookbook Online
Authors: Martha Stewart Living Magazine
PASTRY BRUSHES
Two basic pastry brushes, one with nylon bristles, the other with natural, are essential. Durable nylon bristles are best for brushing melted butter on muffin tins and other baking pans; they are also great for brushing glazes and sauces onto meats and vegetables. Natural bristles are softer than nylon; use them to apply glazes to pies, cakes, and tarts. Though not essential, a third brush, reserved and labeled as a “dry brush,” is very helpful for sweeping away excess flour from dough when rolling it out as well as excess crumbs from cakes before frosting.
PASTRY TIPS
Pastry tips allow you to create decorative toppings on everything from hors d’oeuvres to birthday cakes and holiday cookies. They can be purchased individually or in sets; the sets provide a variety of options as well as a convenient storage case. Most sets also come with a plastic coupler, which has two parts: a piece that fits inside the pastry bag (where the tip usually goes) and a ring that screws on the outside, allowing you to lock the pastry tip in place. The coupler allows you to use the same pastry bag to pipe different decorations.
PIE DISHES
Because metals can react with some acidic fruits, your best bet is to buy glass or ceramic pie dishes. A 9-inch pan is the most commonly called for, but 8-or 10-inch ones are versatile options. If you bake frequently, consider buying a deep-dish pan.
RAMEKINS
Traditionally used for baking pots de crème and crème brûlées, these small ovenproof dishes also enable you to make individual-size cakes, custards, soufflés, puddings, and frozen mousses. They can help you organize your ingredients as you get started, too; for example, measure spices into one dish, lemon zest into another.
ROLLING PINS
There are two types of pins: one with handles on both ends, called a baker’s pin, and one without, called a French pin. When choosing a baker’s pin, look for one that rotates around an axis attached to the handles (rather than handles that are stationary); those with ball bearings inside roll particularly smoothly. Most baker’s pins are made of wood; marble is also a good choice for rolling out pastry dough, since it stays cool. French pins, constructed of solid wood, are lighter and longer than baker’s pins. They allow you to distribute pressure evenly, and to roll out large pieces of dough.
ROTATING CAKE STAND
A turntable is essential for decorating cakes. It elevates the cake, making it easier to reach and more comfortable to work on. It also allows the cake to rotate as you work, making it easier to apply frosting and pipe decorations.
SOUFFLÉ DISH
A 2-quart dish made of porcelain, with straight, ridged sides and a flat bottom, will work for most soufflé recipes. It can also be used for baking casseroles and other savory dishes.
SPRINGFORM PAN
Cheesecakes and other dense, moist cakes (such as tortes) call for this type of pan, which features a spring-loaded clamp allowing the side of the pan to be removed when the cake is ready to be unmolded. Invest in a heavy-duty nonreactive pan with a protruding lip, which keeps thin batter from leaking through. (If you are setting the pan in a water bath during cooking, wrap the bottom and side with heavy-duty aluminum foil to prevent water from seeping into the pan.) Because of its removable sides, a springform pan can also double as a tart pan.
TART AND TARTLET PANS
These pans have removable bottoms and come in a wide range of sizes; some have fluted edges, others straight. The smaller pans are ideal for hors d’oeuvres as well as individual tarts. Flan rings, essentially bottomless tartlet pans that are set on a baking sheet, can often be used instead.
menus
SPRING
SIMPLE BUFFET BRUNCH
SERVES 6
yogurt parfaits with blueberries and lemon
wilted baby spinach with crispy shallots
bread pudding with ham, leeks, and cheese
PASSOVER SEDER
SERVES 10
matzo ball soup with duck meatballs
mashed potatoes with olive oil
EASTER LUNCH
SERVES 8 TO 10
caviar and chopped eggs on biscuits
garden and snap pea soup with vidalia onions
roasted whole leg of lamb with fresh herb rub
CELEBRATING SPRING
SERVES 8
goat cheese and pistachio-stuffed dates
watercress and green bean salad (doubled)
popovers with wild mushroom sauce
citrus-roasted salmon with spring pea sauce
almond custard cake with strawberry-rhubarb sauce
MOTHER’S DAY BRUNCH
SERVES 12
mini corn cakes with goat cheese and pepper jelly
seared shrimp with lemon and garlic
CINCO DE MAYO PARTY
SERVES 6 TO 8
tortilla chips with classic Mexican guacamole (doubled)
Mexican fiesta soup with roasted tomatillo and cilantro pesto (doubled)
MEZZE PARTY
SERVES 6 TO 8
To complete the menu, buy assorted olives and serve with lavash and pita breads, plus dried fruit for dessert, such as figs and dates, and candy, such as nougat and candied orange peel.
lamb kofta with yogurt mint sauce
BACKYARD PICNIC
SERVES 6
buttermilk vichyssoise with watercress
niçoise tartines with peperonata
roasted cherry tomato tartines
mixed baby lettuces with anchovy vinaigrette
haricots verts with mustard vinaigrette
WEEKEND ITALIAN DINNER FOR FRIENDS
SERVES 6
marinated olives with oregano and fennel seeds
romaine salad with prosciutto crisps
chocolate-espresso mascarpone puddings
VEGETARIAN SPRING SUPPER
SERVES 8
green salad with toasted walnuts, walnut oil, and green beans
grilled mushroom burgers with white bean puree (doubled)
fingerling potato salad with sugar snap peas
rhubarb and strawberry ice cream
AFTERNOON TEA
SERVES 12
dried apricot and sage scones (doubled)
cucumber and smoked salmon “sandwiches”
almond-crusted curry chicken salad tea sandwiches
mozzarella, prosciutto, and pesto butter tea sandwiches
smoked duck and chutney butter tea sandwiches
SUMMER
SUMMER BREAKFAST PARTY
SERVES 6 TO 8
strawberry-rhubarb coffee cake
SOUTHERN BRUNCH
SERVES 4 TO 6
maple-glazed smoked vermont ham
FRENCH LUNCH
SERVES 6
niçoise salad with garlic vinaigrette
bûcheron with cucumbers, basil, and figs
TROPICAL LUNCH
SERVES 6 TO 8
grilled rib chops with mojo sauce
FOURTH OF JULY PARTY
SERVES 8
mini corn cakes with goat cheese and pepper jelly
crunchy jícama, apple, and carrot slaw
corn on the cob with lime and melted butter
carolynn’s chocolate chip cookies
COOKOUT AT THE SHORE
SERVES 10
crostini with salt cod brandade
grilled tuna with cherry tomato salad and herbal bulghur (doubled)
grilled herbed potatoes and shallots
buttermilk pie with blackberry and blueberry sauce
GRILLED PIZZA PARTY
grilled pizzas with assorted toppings: margherita
leeks, asparagus, and mushrooms
plums, prosciutto, goat cheese, and arugula
tomato, avocado, and pepper jack cheese
grilled peaches with chilled sabayon
ASIAN HORS D’OEUVRES PARTY
SERVES 10 TO 12
vietnamese summer rolls with sweet and sour dipping sauce
lettuce bundles with spicy peanut noodles (doubled)
korean barbecued ribs with pickled greens
VEGETARIAN SUMMER HARVEST BUFFET
SERVES 6
orecchiette with green tomatoes, caramelized onions, and corn
farro salad with thinly sliced zucchini, pine nuts, and lemon zest
multicolored pepper and bean salad with ricotta salata and herbs
FISH TACO PARTY
SERVES 6 TO 8
Set out the items buffet style, accompanied by traditional garnishes, including corn tortillas, cabbage, avocados, jalapeos, radishes, and sour cream.
roasted tomato and chipotle salsa
spicy pineapple and mint salsa
LAKESIDE PICNIC
SERVES 6
warm cheese and glazed pecan dip (halved)
grilled bread with chimichurri
KABOB PARTY
SERVES 8
barbecued chicken kabobs with potatoes and summer squash
shrimp kabobs with lemon wedges and cilantro
curried lamb kabobs with cherry tomatoes and red onions
brine-cured pork kabobs with jalapeños and pineapple
tomato and corn tabbouleh salad
grilled bread with chimichurri
TUSCAN SUPPER
SERVES 6 TO 8
spaghetti with garden vegetables
trout with rosemary and white beans
grilled sausage with arugula pesto
zuppa inglese with chocolate sauce