The Martha Stewart Living Cookbook (14 page)

1.
Preheat the oven to 300°F. Arrange the bread slices on a baking sheet. Toast in the oven, turning once, until golden, about 5 minutes per side. Remove from the oven, and set aside on a serving plate.

2.
Arrange the cheese with the figs on serving plates. Allow to come to room temperature. Drizzle the oil over the cheese. Slice the cucumbers into spears, peeling the skins if waxy, and place, as desired, around the cheese. Garnish with basil. Serve with toast on the side.

potato skins with pancetta and mixed herbs

SERVES 10 TO 12

Assembled wedges can be stored in the refrigerator, covered with plastic wrap, until ready to bake, up to 1 day.

8 small to medium russet potatoes

1 tablespoon olive oil

½ pound pancetta, finely chopped

4 tablespoons unsalted butter

3 tablespoons finely chopped mixed fresh herbs, such as rosemary, sage, and thyme

16 ounces white and/or yellow sharp Cheddar cheese, grated (about 2 cups)

8 ounces fontina cheese, grated (about 1 cup)

1.
Preheat the oven to 400°F. Place the potatoes on a baking sheet, and rub with the oil. Bake until tender when pierced with a paring knife, 55 to 60 minutes. Remove from the oven; let stand until cool enough to handle. Reduce oven temperature to 350°F.

2.
Cut each potato in half lengthwise, and use a small spoon to scoop out the insides, leaving about ¼-inch border all around. Reserve the insides for another use. Slice each potato shell in half again lengthwise for a total of 32 wedges.

3.
In a medium skillet, cook the pancetta over medium heat, stirring frequently, until just starting to turn brown and crisp, 9 to 10 minutes. Remove from heat; use a slotted spoon to transfer the pancetta to drain on paper towels. Set aside.

4.
Melt the butter in a small saucepan. Brush each potato wedge with butter; sprinkle with herb mixture. Cover each wedge with about 1 tablespoon Cheddar cheese. Sprinkle each wedge with ½ teaspoon pancetta and a little more herb mixture. Sprinkle the remaining Cheddar and the fontina cheese over the tops.

5.
Bake until the cheese is melted and the potatoes are heated through, 8 to 10 minutes. Remove from the oven; serve hot.

sesame crunch sticks

MAKES ABOUT 54

Serve with Hummus Dip (recipe follows).

3 cups all-purpose flour, plus more for work surface

2 teaspoons baking powder

2 teaspoons salt

½ cup (1 stick) chilled unsalted butter

1 cup buttermilk

1¼ cups sesame seeds, toasted

1 large egg

1 tablespoon sugar

1 tablespoon soy sauce

1.
In the bowl of a food processor, pulse the flour, baking powder, and salt until combined. Add the butter; pulse until the mixture resembles coarse meal. Transfer to a medium bowl; stir in the buttermilk and 1 cup of the sesame seeds until the mixture forms a dough. Divide into quarters; wrap in plastic. Chill 20 minutes.

2.
Preheat the oven to 350°F. In a small bowl, whisk together the egg, sugar, and soy sauce. Transfer one piece of dough to a lightly floured work surface; roll out into a rectangle about
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inch thick. Use a sharp knife or pizza wheel to cut the rectangle into strips about
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inch wide and 10 inches long. Brush the strips with egg mixture; sprinkle with the remaining ¼ cup sesame seeds.

3.
Arrange the strips on a parchment-lined baking sheet. Bake until just golden, 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough.

hummus dip

MAKES 1 ¾ CUPS

1 can (15½ ounces) chickpeas, drained and rinsed

1 large or 2 small garlic cloves, roughly chopped

Pinch of ground cumin

Pinch of ground nutmeg

5 tablespoons extra-virgin olive oil

2 tablespoons tahini

1 tablespoon water, plus more as needed

3 tablespoons fresh lemon juice (1 lemon)

¾ teaspoon coarse salt

Combine all the ingredients in the bowl of a food processor; pulse until smooth and creamy, adding more water if needed. Transfer to a serving dish or airtight container, and place in the refrigerator, covered, until ready to serve, up to 5 days. Serve chilled or at room temperature.

bruschetta with fontina and asparagus

SERVES 10

Truffle oil can be found at most gourmet shops.

1 loaf (about ¾ pound) French bread, sliced into 10 ¼-inch-thick slices

1 garlic clove, crushed

2 tablespoons olive oil

Coarse salt

1½ large bunches (1¼ pounds) asparagus, tough ends trimmed

8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)

2 ounces Parmesan cheese, grated on the small holes of a box grater (about ¼ cup)

2 tablespoons truffle oil (optional)

1.
Heat the grill or broiler. Grill the bread slices until golden on both sides. Rub one side of each slice with garlic; brush lightly with oil.

2.
Preheat the oven to 350°F. Bring a large saucepan of water to a boil over high heat; add salt generously. Add the asparagus, and cook until tender, about 3 minutes. Drain the asparagus, and set aside.

3.
Place the toasted bread on a baking sheet, and sprinkle the fontina evenly over the slices. Arrange 3 to 4 asparagus spears on top of each. Sprinkle the Parmesan over the asparagus, dividing evenly.

4.
Bake until the cheese has melted, about 10 minutes. Remove from the oven, and drizzle with truffle oil, if using.

chickpea fritters

MAKES ABOUT 20

7 tablespoons extra-virgin olive oil

1 onion, finely diced

2 tablespoons sesame seeds

1 tablespoon ground cumin

Pinch of cayenne pepper

1 can (15½ ounces) chickpeas, rinsed and drained

2 tablespoons fresh lemon juice

1 large egg white

1 teaspoon coarse salt, plus more for seasoning

5 tablespoons all-purpose flour

Tzatziki, for serving (opposite)

1.
In a medium sauté pan, heat 3 tablespoons of the oil over medium heat. Add the onion; cook, stirring, until soft and translucent, about 3 minutes. Add the sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.

2.
In a food processor, combine the chickpeas, lemon juice, egg white, salt, and 1 tablespoon of the oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in the onion mixture. Fold in the flour until just combined. Using your hands, form the batter into 1¼-inch patties, each about
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inch thick.

3.
In a 12-inch sauté pan, heat 2 tablespoons of the oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer the patties to a paper-towel–lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.

zucchini-scallion fritters

MAKES ABOUT 28

1 pound (about 2 medium) zucchini, grated on the large holes of a box grater

2½ teaspoons coarse salt, plus more for seasoning

3 large scallions, thinly sliced

¼ cup finely chopped fresh dill

½ cup finely chopped fresh mint

3 large eggs, lightly beaten

½ cup grated Kefalotyri cheese or Pecorino Romano

5 tablespoons all-purpose flour

3 tablespoons extra-virgin olive oil

Tzatziki, for serving (recipe follows)

1.
In a colander, sprinkle the zucchini with 1¼ teaspoons of the salt; toss to combine, and let stand at room temperature 45 minutes. Transfer the zucchini to a clean kitchen towel; squeeze out any remaining juice.

2.
In a large bowl, combine the zucchini, the remaining 1¼ teaspoons salt, and the scallions, dill, mint, eggs, and cheese. Fold in the flour until just combined.

3.
Line a large platter or baking sheet with paper towels; set aside. In a large sauté pan, heat 2 tablespoons of the oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about 14 1½-inch patties, each about ¼ inch thick. Cook the patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer the zucchini fritters to the paper-towel–lined platter, and season with salt. Repeat with the remaining batter and tablespoon oil. Serve immediately with tzatziki.

tzatziki

MAKES 2 CUPS

1 English cucumber, cut into 1½
×
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-inch matchsticks

1½ teaspoons coarse salt, plus more for seasoning

1¼ cups Greek yogurt or Strained Yogurt (recipe follows)

1 large garlic clove, minced

2 tablespoons white-wine vinegar

2 tablespoons extra-virgin olive oil

¼ cup chopped fresh dill

Freshly ground pepper

1.
In a colander, sprinkle the cucumber with 1½ teaspoons salt; toss to combine. Let stand at room temperature 30 minutes.

2.
In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.

strained yogurt

MAKES 1 ½ CUPS

32 ounces whole-milk yogurt

Put the yogurt in a cheesecloth-lined sieve placed over a bowl. Cover the bowl; refrigerate at least 4 hours. Discard liquid.

herb fritters

SERVES 4

Crisp herb fritters are an unusual way to savor fresh herbs. Dipped in beer batter, fried lightly in oil, and served with lemon wedges, they make a delightful accompaniment to a glass of wine. If the batter is too thick, thin with a little water; if it is too thin, add a little flour.

2 large eggs, separated

1½ tablespoons vegetable oil, plus more for frying

½ cup beer

¾ cup all-purpose flour

3 ounces assorted herbs, such as basil, mint, sage, parsley, oregano, tarragon, and chives

1 teaspoon coarse salt, plus more for seasoning

¼ teaspoon freshly ground pepper

1 lemon, cut into wedges

1.
Whisk together the yolks, oil, and beer in a bowl. Slowly add the flour, whisking until just combined. Set aside for 20 minutes. Wash and dry the herbs. Whisk the egg whites to soft peaks; fold into the beer batter. Add the salt and pepper.

2.
In a heavy-bottomed saucepan, heat 1 inch oil over medium heat until hot but not smoking, about 375°F on a fry thermometer. Dip each herb into the batter, shaking off excess, until lightly coated. Place the herbs in the oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.

shrimp and avocado seviche

SERVES 8 TO 10

4 limes

2 pounds medium shrimp

¼ cup fresh lime juice (about 3 limes)

6 scallions, trimmed and finely chopped

2 to 4 serrano chiles, finely chopped

¼ cup cider vinegar

2 teaspoons finely chopped fresh thyme

1 teaspoon dried oregano, preferably Mexican

2 large ripe avocados, peeled, pitted, and diced

¼ cup finely chopped fresh cilantro

2 teaspoons salt

Tortilla chips, for serving

1.
Fill a large pot with 1 quart water. Cut the 4 limes in half, and squeeze their juice into the pot; add the lime halves. Bring to a boil, then turn off heat; let the mixture steep about 10 minutes. Return to a boil.

2.
Add the shrimp to the pot. As soon as the water returns to a rolling boil, pour the shrimp mixture into a colander; discard the cooking liquid and limes. Return the shrimp to the pot; cover, and let stand 15 minutes. Transfer the shrimp to a baking sheet and spread them out; let stand until cool enough to handle.

3.
Peel and devein the shrimp, and cut them into thirds. Transfer to a medium bowl; stir in ¼ cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.

4.
When ready to serve, stir the avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.

parmesan-dusted meatballs

SERVES 8 TO 10

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cup plus 3 tablespoons sliced almonds, toasted

1½ teaspoons sugar

¾ cup plain bread crumbs

¼ cup milk

½ pound ground beef chuck

½ pound ground pork

1 large egg, lightly beaten

½ cup finely grated Parmesan cheese, plus more for garnish

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cup finely chopped fresh flat-leaf parsley

3 tablespoons dried currants

2 teaspoons salt

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teaspoon ground allspice