The Martha Stewart Living Cookbook (122 page)

2.
Cut the banana crosswise into ¼-inch-thick rounds. Top the porridge with the banana and dates. Sprinkle with flaxseed. Drizzle each serving with 1 tablespoon milk.

SOAKING STEEL-CUT OATS

Steel-cut oats, also known as Irish or Scottish oats, are the result of chopping the whole oat grains into small pieces with steel blades. Rolled (or old-fashioned) oats, on the other hand, are steamed and flattened before being cut to make them more tender. For this reason, they cook much faster than the steel-cut variety and are often preferred as an everyday option. But if you prefer the pleasantly chewy texture offered by steel-cut oats, there is a way to reduce the cooking time by almost half without sacrificing taste or texture. Simply soak the oats overnight in a pot of water to begin softening the very hard coating that surrounds each grain. Bring the water to a boil before stirring in the oats to jump-start the softening process, and then allow the mixture to come back to room temperature and sit, covered, overnight. In the morning, all you will need to do is warm the oats over medium-low heat, stir, and serve.

Even if you don’t have time to or forget to soak the oats, you can still make them in the morning; it will just take a little bit longer. Stir the oats into boiling, salted water, and simmer for about half an hour. Don’t stir too often; it will break up the grains and make the texture gluey.

You might also decide to toast the oats before cooking to bring out their nutty flavor. Simply heat a little melted butter over medium heat and toast the oats, tossing them gently in the pan or stirring a little with a spoon, until brown and fragrant. Then cook in simmering water.

cottage cheese pancakes with lemon

MAKES 24; SERVES 6

After making the batter, cook the pancakes immediately to ensure they retain their volume.

6 large eggs, separated, yolks lightly beaten

Pinch of cream of tartar

2 cups 2% cottage cheese

¼ cup granulated sugar

²
/
₃
cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon coarse salt

¼ teaspoon ground cinnamon

Vegetable oil cooking spray

1 tablespoon confectioners’ sugar

2 lemons (1 zested; 1 cut into wedges)

1.
Beat the egg whites on medium-high speed until foamy. Add the cream of tartar; beat until stiff, glossy peaks form.

2.
Heat a griddle or large skillet over medium-high heat. Stir together the yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In 2 batches, gently fold in the remaining whites with a rubber spatula.

3.
Spray a griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour ¼ cup batter per pancake onto the griddle; cook until the surfaces bubble and the edges are slightly dry, about 1 minute. Flip the pancakes; cook until the undersides are golden brown, about 3 minutes more. Divide the confectioners’ sugar among the pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.

FIT TO EAT RECIPE
PER SERVING: 218 CALORIES, 6 G FAT, 216 MG CHOLESTEROL, 23 G CARBOHYDRATE, 152 MG SODIUM, 17 G PROTEIN, 1 G FIBER

poached eggs with spinach and tomatoes

SERVES 4

4 large eggs

1 tablespoon olive oil

16 grape tomatoes, halved crosswise

1 teaspoon coarse salt

Freshly ground pepper

8 ounces baby or regular spinach, tough stems discarded (about 16 cups)

1 garlic clove

2 tablespoons distilled white vinegar

1 tablespoon finely chopped fresh chives

1.
Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.

2.
Meanwhile, heat the oil in a medium nonstick skillet over medium heat until hot but not smoking. Add the tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add the salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add the spinach and garlic to the skillet; cook, stirring, until the spinach has just wilted, 1 to 2 minutes. Discard the garlic.

3.
When the water is boiling, add the vinegar; turn off heat. Using tongs, tilt the ramekins in the pan, and slide the eggs into the water. Cover; let stand until the whites are opaque and the yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put the eggs on paper towels to drain. Trim the whites, if desired.

4.
Divide the spinach among 4 plates; lay 1 poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with ¾ teaspoon chives.

NOTE:
Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

FIT TO EAT RECIPE
PER SERVING: 209 CALORIES, 14 G FAT, 425 MG CHOLESTEROL, 7 G CARBOHYDRATE, 457 MG SODIUM, 15 G PROTEIN, 2 G FIBER

bread pudding with ham, leeks, and cheese

SERVES 6 TO 8

Using both Gruyère and fontina gives this savory dish complex flavor—and they melt beautifully. If you use only Gruyère, just double the amount. You can assemble most of this dish up to 1 day ahead and refrigerate, covered; then add the batter, and bake.

2 tablespoons unsalted butter, plus more for the dish

1 bunch leeks (4 to 6), white and pale-green parts only, halved lengthwise, cut into ¼-inch-thick half-moons, and rinsed well (about 3 heaping cups)

1 teaspoon coarse salt, plus more for seasoning

¼ teaspoon freshly ground pepper, plus more for seasoning

8 large eggs

1 quart milk

8 slices challah or brioche (½ inch thick)

6 ounces thinly sliced ham

2 tablespoons thyme leaves

1 cup grated Gruyère cheese (4 ounces)

1 cup grated fontina cheese (4 ounces)

1.
Preheat the oven to 325°F. Butter a 9 × 13-inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook the leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.

2.
Whisk together the eggs and milk. Whisk in the salt and pepper. Set the batter aside.

3.
Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour the batter over the top; press gently so the bread absorbs the liquid.

4.
Bake until puffed and golden brown (tent with foil if the edges brown too much before the center is set), about 1 hour.

yogurt parfaits with blueberries and lemon

SERVES 6

You can prepare the blueberry sauce and the lemony yogurt up to 2 days ahead, and refrigerate both in airtight containers. To serve, simply spoon the layers into juice glasses and garnish.

3 containers blueberries (4.4 ounces each; about 3 cups)

½ cup confectioners’ sugar

1 quart plain whole-milk yogurt, preferably Greek

1 teaspoon fresh lemon juice, plus

2 teaspoons freshly grated lemon zest

1.
Set aside ½ cup blueberries for garnish. Put the remaining blueberries and ¼ cup sugar in a medium saucepan. Cover; cook over medium heat 5 minutes. Uncover; cook, tossing occasionally, until the berries begin to darken, 2 to 3 minutes. Bring to a boil; cook 1 minute more. Pour into a medium nonreactive bowl; let cool completely.

2.
Put the yogurt, remaining ¼ cup sugar, and lemon juice in a medium bowl. Set aside ½ teaspoon lemon zest for garnish. Very finely chop the remaining 1½ teaspoons lemon zest, then stir it into the yogurt. Set the yogurt aside.

3.
Divide the blueberry sauce evenly among 6 juice glasses. Divide the yogurt among the glasses, and spoon over sauce. Sprinkle with the reserved berries and zest. If not serving immediately, refrigerate, covered with plastic wrap, up to 3 hours.

quiche lorraine

MAKES ONE 11-INCH QUICHE

All-purpose flour, for dusting

Tart Dough (recipe follows)

10 ounces slab bacon, cut into ¾ × ¼ × ¼-inch strips

3 large eggs

2 cups heavy cream

¾ teaspoon coarse salt

¼ teaspoon freshly ground pepper

1.
On a lightly floured work surface, roll out the dough to ¼ inch thick. Cut out a 13-inch circle from the dough. Press the dough circle onto the bottom and up the sides of an 11-inch tart pan with a removable bottom; trim the dough flush with the top edge of the pan. Prick the bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.

2.
Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.

3.
Cook the bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.

4.
Whisk the eggs, cream, salt, and pepper in a medium bowl. Pour the mixture into the tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

tart dough

1¾ cups all-purpose flour

¼ teaspoon coarse salt

¼ cup coarsely chopped chives, rosemary, or thyme (optional)

9 tablespoons (1
¹
/
₈
sticks) cold unsalted butter, cut into small pieces

1 large egg plus 1 large egg yolk, beaten

3 tablespoons ice water

Process the flour, salt, and herbs (if using) in a food processor until combined. Add the butter, and process just until the mixture resembles coarse meal. Whisk together the egg mixture and the water in a small bowl. With the processor running, pour in the egg mixture; process until the dough starts to come together. Shape the dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.

caramelized onion and gorgonzola quiche

MAKES ONE 8 × 11-INCH QUICHE

All-purpose flour, for dusting

Tart Dough (opposite)

1 tablespoon extra-virgin olive oil

1 pound onions, cut crosswise into rings

2 large eggs

½ cup milk

½ cup heavy cream

1 teaspoon coarse salt

Freshly ground pepper

2 ounces Gorgonzola dolce

1.
On a lightly floured work surface, roll out the dough to ¼ inch thick. Press the dough onto the bottom and up the sides of an 8 × 11-inch rectangular tart pan with a removable bottom; trim the dough flush with the top edge of the pan. Prick the bottom all over with a fork. Transfer to a large rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.

2.
Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.

3.
Heat the oil in a large, heavy-bottomed skillet over low heat until hot but not smoking. Cook the onions, stirring frequently, until golden brown, about 30 minutes. Let cool.