The Martha Stewart Living Cookbook (12 page)

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teaspoon ground cumin

1 garlic clove

Coarse salt

Process the mayonnaise, chipotles, lime juice, cumin, and garlic in a food processor until smooth. Season with salt. If not serving immediately, refrigerate in an airtight container up to 4 days.

bloody mary sauce

MAKES ABOUT
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CUP

½ pint cherry tomatoes (about 1 cup)

1½ teaspoons Worcestershire sauce

¼ teaspoon hot sauce, such as Tabasco

1½ teaspoons fresh lemon juice

1 small celery stalk, chopped, plus leaves for garnish (optional)

Coarse salt

1½ teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste

1.
Blend the tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer the tomato puree to a small saucepan, and season with salt.

2.
Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.

3.
Pass the puree through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish the sauce with celery leaves, if desired.

lime-mint sauce

MAKES 1 CUP

¼ cup fresh lime juice plus 1 tablespoon freshly grated lime zest (2 to 3 limes)

½ cup packed fresh mint leaves

3 tablespoons sugar

3 tablespoons tequila

1.
Bring the lime juice, zest, mint, sugar, and ½ cup water to a boil in a small saucepan. Remove from heat; cover, and let steep until completely cooled, 20 to 25 minutes.

2.
Pass the lime juice mixture through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, stir in tequila.

oysters with serrano chile, avocado, and cherry tomatoes

SERVES 4

1 dozen fresh oysters, scrubbed, shucked, and left on the half shell

1 serrano chile, very thinly sliced

1 ripe avocado, cut into ¼-inch dice

6 cherry tomatoes, quartered

Arrange the oysters on a bed of crushed ice. Top each with a piece of chile, some avocado, and 2 tomato quarters, and serve.

marinated olives with oregano and fennel seeds

MAKES 3 CUPS

The olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.

1¼ pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian, rinsed and drained well

3 tablespoons extra-virgin olive oil

1 teaspoon fennel seeds, crushed

2½ tablespoons chopped fresh oregano

1 garlic clove, thinly sliced

Stir together the olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.

ham and gruyère thumbprints

MAKES 36

½ cup (1 stick) unsalted butter, cut into large pieces

½ teaspoon coarse salt

1 cup all-purpose flour

4 large eggs

½ teaspoon freshly ground pepper

½ cup finely chopped or ground Black Forest ham (2 ounces)

1 cup finely shredded Gruyère cheese, plus 36 ½-inch cubes for centers (8 ounces total)

1.
Preheat the oven to 400°F. Bring the butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (the butter will melt). Add the flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the sides and a thin film forms on the bottom of the pan, 1 to 2 minutes. Remove from heat; let cool 5 minutes.

2.
Transfer the dough to a large bowl; add the eggs, one at a time, beating with a wooden spoon to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.

3.
Spoon dough into a pastry bag fitted with a ½-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1½-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen the thumb to keep it from sticking to the dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into center of each.

4.
Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.

5.
To serve, preheat the oven to 425°F. Place the thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.

asian mini crab cakes

MAKES ABOUT 24

8 ounces jumbo lump crabmeat, picked over and rinsed

¼ cup mayonnaise, plus 3 tablespoons for garnish

2 scallions, trimmed and finely chopped

2 tablespoons soy sauce

2 teaspoons wasabi paste

1 teaspoon finely grated lime zest

½ cup plus 2 tablespoons plain bread crumbs

½ cup all-purpose flour

½ teaspoon coarse salt

½ teaspoon freshly ground pepper

2 large eggs

¼ cup sesame seeds

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cup vegetable oil, plus more if needed

1 English cucumber, for garnish

½ cup drained pickled ginger, for garnish

1.
Flake the crabmeat with a fork in a medium bowl; stir in ¼ cup of the mayonnaise and the scallions, the soy sauce, ½ teaspoon of the wasabi, and the zest. Stir in 2 tablespoons of the bread crumbs. Cover with plastic wrap; chill 1 hour.

2.
In a medium bowl, whisk the flour, salt, and pepper; set aside. In a small bowl, beat the eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together the sesame seeds and remaining ½ cup bread crumbs.

3.
Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour. Flatten into a ¾-inch-high cake about 1¼ inches in diameter. Repeat with the remaining crab mixture. Dip the cakes in the egg mixture, then roll in the bread crumb mixture.

4.
Heat the oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1½ minutes. Using a slotted spatula, transfer to paper-towel–lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.

5.
Transfer to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze up to 6 weeks.

6.
To serve, preheat the oven to 425°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.

7.
Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1½ teaspoons wasabi. Using a vegetable peeler, make 24 2 × ¾-inch ribbons from the cucumber. Fold each into thirds.

8.
Dot each crab cake with ½ teaspoon wasabi mayonnaise; top with cucumber and ginger.

SIX EASY BRUSCHETTA

CLASSIC GARLIC BRUSCHETTA

Cut a loaf of rustic Italian bread into ½-inch-thick slices (about 24). Lightly char the slices on a grill or under the broiler, and rub with the cut side of 4 halved garlic cloves; drizzle with high-quality extra-virgin olive oil, and sprinkle with coarse salt.

FAVA BEANS WITH ARUGULA PESTO
Boil 2 cups shelled fresh fava beans (about 2½ pounds in pods) 2 to 3 minutes; plunge into an ice-water bath. Slip off the skins. Process 1 medium bunch arugula (6 ounces), ¼ cup extra-virgin olive oil, ¼ cup grated Pecorino Romano cheese, 1 tablespoon fresh lemon juice, and ½ teaspoon coarse salt in a food processor until smooth. Toss with the beans; season with freshly ground pepper. Spoon onto 6 to 8 slices classic bruschetta. Top with Pecorino shavings. Drizzle with olive oil.

TOMATO AND BASIL
Seed and chop 2 ripe large tomatoes. Stir in 1 tablespoon sugar and 1 teaspoon coarse salt; let stand until the tomatoes release their juices, 30 minutes. Toss with 4 torn fresh basil leaves. Spoon the tomato mixture and juices onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.

POACHED TUNA
Heat ½ to ¾ cup extra-virgin olive oil (enough to cover tuna) and 4 lemon slices in a small saucepan over very low heat until warm. Add a generously salted 8-ounce tuna steak. Poach the tuna, turning once, until it is opaque on the outside but still a bit pink in the center, about 15 minutes. Remove the tuna from the pan, reserving the oil; flake the fish with a fork. Pass the poaching oil through a fine sieve into a medium bowl; stir in the flaked tuna and 1 tablespoon each fresh lemon zest and drained and rinsed capers. Season with freshly ground pepper. Spoon onto 8 slices classic bruschetta. Drizzle with some of the poaching oil.

CANNELLINI BEANS WITH HERBS
Canned beans make this a good option year-round. Heat 1 minced garlic clove and 4 minced anchovy fillets in 2 tablespoons extra-virgin olive oil until fragrant, 1 minute. Stir in one 19-ounce can cannellini beans, drained and rinsed, and 1 teaspoon each chopped fresh rosemary, sage, and thyme. Cook until the beans are warm, 3 minutes. Spoon onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.

ROASTED PEPPERS AND HERBED RICOTTA
Stir together 1 cup ricotta cheese, ½ teaspoon coarse salt, and 2 tablespoons each extra-virgin olive oil and chopped fresh oregano; season with freshly ground pepper. Spread the ricotta on 8 slices classic bruschetta. Cut 1 roasted red bell pepper into 8 strips. Place 1 strip on each slice. Drizzle with olive oil.

mini chicken b’steeyas

MAKES 54

4 tablespoons vegetable oil

1 whole boneless and skinless chicken breast (about 10 ounces), halved

Coarse salt and freshly ground pepper

1 onion, finely chopped

½ teaspoon ground ginger

¼ teaspoon ground turmeric

1½ teaspoons ground cinnamon, plus more for dusting

¾ cup confectioners’ sugar, plus more for dusting

2 large eggs, lightly beaten

¼ cup golden raisins, finely chopped (optional)

½ cup whole blanched almonds (2 ounces), toasted

12 sheets (17
×
12 inches each) frozen phyllo dough, thawed

½ cup (1 stick) unsalted butter, melted, for brushing

1.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Season the chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer the chicken and any juices to a large bowl. Set aside.

2.
Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 4 minutes. Add the ginger, turmeric, and ½ teaspoon of the cinnamon; cook, stirring, until fragrant, about 1 minute.

3.
Stir ¼ cup of the sugar into the mixture. Add the eggs; cook, stirring, until they are scrambled but still moist. Transfer to the bowl with the chicken. Stir in the raisins, if desired. Season with salt and pepper; let cool.

4.
In a food processor, pulse the nuts until finely ground. Transfer to a bowl; stir in the remaining ½ cup sugar and 1 teaspoon cinnamon.

5.
On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about one-sixth of the nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise and then crosswise into thirds to make 9 equal rectangles.

6.
Working with one rectangle at a time, place 1 tablespoon chicken mixture 1 inch from the end of a short side, leaving a ½-inch border on the long sides. Fold ½ inch of the long sides over filling. Starting from the end with the filling, roll into a log. Repeat the process to make 54 logs. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.