The Martha Stewart Living Cookbook (15 page)

3 tablespoons olive oil

1.
In a food processor, pulse
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cup of the almonds with the sugar until finely ground. Coarsely chop the remaining almonds.

2.
In a bowl, mix the bread crumbs and milk. Add the almonds, beef, pork, egg, ½ cup Parmesan, parsley, currants, salt, and allspice. Mix until combined. Form into 1-inch balls.

3.
Heat 1½ tablespoons of the olive oil in a heavy 12-inch skillet over medium heat. Add half the meatballs, and sauté until they are cooked through, about 7 minutes. Transfer the meatballs to a platter. Repeat with the remaining oil and meatballs. Garnish with Parmesan, and serve immediately.

watermelon skewers

SERVES 8 TO 10

¼ large seedless watermelon, cut into ¾-inch cubes

2 bunches fresh mint, leaves separated

10 ounces ricotta salata, cut into ½-inch cubes

Freshly ground pepper (optional)

1.
Arrange the melon cubes on a serving platter. Lay a mint leaf on top of each, then add a cheese cube. Insert skewers through each stack; sprinkle with pepper, if desired.

2.
Chill, covered, until ready to serve, up to 3 hours.

blue cheese with crudités

SERVES 6

1 pound radishes (about 16)

1 pound celery (about 8 stalks)

1 wedge blue cheese (5 ounces), such as Danish blue, Stilton, or Gorgonzola

Halve the radishes, if desired. Arrange the radishes, celery, and cheese on a platter.

FIT TO EAT RECIPE
PER SERVING: 109 CALORIES, 7 G FAT, 18 MG CHOLESTEROL, 7 G CARBOHYDRATE, 428 MG SODIUM, 6 G PROTEIN, 3 G FIBER

roasted olives

MAKES ABOUT 2 CUPS

2 cups assorted brine-cured olives, rinsed

¼ cup extra-virgin olive oil

¼ teaspoon crushed red pepper flakes

Pinch of freshly ground black pepper

2 bay leaves

3 rosemary sprigs

4 strips orange zest (4 inches each)

Preheat the oven to 400°F. Stir all the ingredients in an 8-inch-square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.

caviar and chopped eggs on biscuits

SERVES 8

3 large eggs

2 teaspoons Dijon mustard

1 tablespoon mayonnaise

Coarse salt and freshly ground pepper

16 whole-wheat digestive biscuits

2 50-gram tins of black caviar

Freshly chopped chives, for garnish

1.
Place the eggs in a saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, cook for 1 minute, cover, and remove from heat. Let stand for 10 minutes. Drain the eggs, cover with ice, and place under cold running water to stop cooking.

2.
Peel the eggs; finely chop. Place in a bowl with the mustard and mayonnaise; stir to combine. Season with salt and pepper.

3.
To serve, place 1 rounded teaspoon egg mixture on a digestive biscuit, top with caviar, and garnish with chives.

pork and mango rolls

MAKES 24

½ cup fish sauce

¼ cup canola oil

¼ cup rice wine vinegar

1 stalk lemongrass, crushed

2 cloves garlic, finely sliced

½ inch piece ginger, finely sliced

1 green chile pepper, finely sliced

2 teaspoons freshly ground black pepper

1 pork tenderloin (about 1 pound), silverskin trimmed

6 8½-inch rice paper wrappers

1 bunch watercress, washed

½ mango, peeled and cut into matchsticks

½ small jícama, peeled and cut into matchsticks

1 cup fresh basil leaves, washed and dried

1.
Make the marinade: Combine the fish sauce, canola oil, rice wine vinegar, lemongrass, garlic, ginger, chile pepper, and black pepper in a medium bowl. Transfer to a resealable plastic bag; add the pork, and refrigerate 3 hours or overnight.

2.
Preheat the grill or grill pan to medium. Remove the pork from the marinade. Place on the grill; cook, turning as necessary, until a meat thermometer registers 160°F. Remove from the grill; let cool. When cool enough to handle, slice the meat
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inch thick.

3.
Dip a rice paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay watercress on the bottom third of the rice paper. Top with some pork, mango, jícama, and basil. Roll (you needn’t tuck in ends). Place on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all the ingredients are used. Trim the ends; halve. Halve each half again on the diagonal to make hors d’oeuvres; serve.

wild mushroom crackers

MAKES ABOUT 7 DOZEN

These crackers use powder made from dried mushrooms ground with a mortar and pestle or in a spice grinder.

¼ pound (1 stick) unsalted butter, room temperature

½ pound (8 ounces) goat cheese

2 cups all-purpose flour, plus more for dusting

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cup mushroom powder, from ¾ ounce dried mushrooms

¼ teaspoon freshly ground pepper

¼ cup milk

Coarse salt

1.
Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and goat cheese on medium speed until well combined. Add the flour, mushroom powder, and pepper; mix until just combined and crumbly. Scrape down the sides of the bowl, and add the milk. Mix on low speed until the dough comes together; it should be quite stiff.

2.
Divide the dough into thirds. Wrap two pieces in plastic wrap; set aside. On a lightly floured work surface, roll out the third piece to
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inch thick. Cut the dough with a 2-inch cookie or biscuit cutter. Arrange the crackers on a baking sheet, and prick each with a fork once or twice. Sprinkle with salt, and bake for 15 to 20 minutes or until they start to brown.

3.
Remove from the oven; let cool on a wire rack. Repeat with the remaining dough, rerolling the scraps once. Serve when cool, or store in an airtight container for up to 1 week.

herbed cheese with pears, pine nuts, and honey

SERVES 4

Cheese drizzled with honey is a traditional Mediterranean appetizer; when mixed with fruit and nuts, it makes a tantalizing dessert.

8 ounces part-skim ricotta cheese

3 tablespoons pine nuts

6 ounces fresh goat cheese, room temperature

1 teaspoon fresh thyme leaves, finely chopped

2 teaspoons fresh flat-leaf parsley, finely chopped

½ teaspoon finely grated lemon zest

2 ripe but firm Bartlett pears

2 tablespoons plus 2 teaspoons flavorful honey, such as buckwheat, chestnut, or leatherwood

1.
Preheat the oven to 350°F. Place the ricotta in a fine sieve set over a bowl; let the excess liquid drain, about 30 minutes. Meanwhile, spread the nuts in a single layer on a rimmed baking sheet. Toast in the oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.

2.
In a food processor or medium bowl, mix together the goat cheese and drained ricotta until creamy and thoroughly combined. Stir in the thyme, parsley, and lemon zest; set aside.

3.
Slice each pear into 6 wedges. Divide the herbed cheese among 4 serving plates, spooning it into mounds. Arrange 3 pear wedges next to the cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.

FIT TO EAT RECIPE
PER SERVING: 320 CALORIES, 17 G FAT, 37 MG CHOLESTEROL, 28 G CARBOHYDRATE, 229 MG SODIUM, 16 G PROTEIN, 2 G FIBER

vegetarian pâté

MAKES 3 CUPS

5 large eggs

¼ pound string beans, ends trimmed, cut into 1-inch pieces

1 tablespoon unsalted butter

1 red onion, cut into ¼-inch dice (1 cup)

¾ cup toasted walnuts

1 tablespoon soy sauce

2 tablespoons mayonnaise

1 tablespoon olive oil

2 tablespoons finely chopped chives

Coarse salt and freshly ground pepper

Bread or crackers, for serving

1.
Fill a large bowl with ice and water; set aside. Place the eggs in a medium saucepan with enough water to cover by 2 inches. Place over high heat; bring to a boil. Turn off heat; cover. Let stand for 12 minutes. Transfer the eggs to the ice-water bath to stop cooking. When the eggs are cool, peel them under cold running water, cut into quarters, and set aside. Let the cooking water return to a boil; blanch the string beans for 2 to 3 minutes. Transfer to the ice-water bath to stop the cooking.

2.
Melt the butter in a medium sauté pan over medium heat. Add the onion; cook until caramelized, 8 to 10 minutes. Remove from heat; cool to room temperature.

3.
Combine the eggs, beans, walnuts, soy sauce, mayonnaise, and oil in the bowl of a food processor. Pulse until finely chopped but not pureed. Stir in the sautéed onion and chives; season with salt and pepper. Serve at room temperature with bread or crackers.

batter-fried stuffed squash blossoms

SERVES 4 TO 6

To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler; pipe it directly into each blossom.

1 cup ricotta cheese

1 cup all-purpose flour

Coarse salt and freshly ground pepper

1 cup plus 2 tablespoons milk

3 ounces (about 1 cup) mozzarella cheese, cut into ¼-inch cubes, room temperature

1 tablespoon coarsely chopped fresh marjoram

2 tablespoons coarsely chopped fresh flat-leaf parsley

16 large (about 4 ounces) squash blossoms

1 quart light olive oil

1.
Place the ricotta cheese in a double layer of cheesecloth. Tie up the ends, and hang over a bowl to drain. Place in the refrigerator for 2 to 3 hours, or overnight.

2.
In a medium bowl, whisk together the flour with salt and pepper to taste. Slowly whisk the milk into the flour to make a paste. Continue to add milk slowly, whisking constantly, until the batter is slightly thickened and has a very smooth consistency; set aside.

3.
Remove the ricotta from the cheesecloth, and discard the liquid. In another medium bowl, stir together the drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper. Gently open the squash-blossom petals, and, using a small spoon or pastry bag, fill a blossom about two-thirds full with the ricotta mixture. Wrap the petals around the mixture to seal. Using your fingers, gently press the blossom to evenly distribute the filling. Repeat, filling all the blossoms.

4.
In a small saucepan fitted with a deep-fry thermometer, heat the olive oil over medium-high heat to 375°F. Place the stuffed blossoms in the reserved batter until completely coated. Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter. Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding. Fry the blossoms until golden brown, 2 to 3 minutes. Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain. Sprinkle with salt, and serve immediately.

cucumber and smoked salmon “sandwiches”

SERVES 8 TO 10

¼ pound smoked salmon, finely chopped

2 tablespoons finely chopped red onion

2 teaspoons finely chopped fresh cilantro

1 jalapeño pepper, seeded and finely chopped

Finely grated zest of 1 lime

Coarse salt and freshly ground pepper

1 English cucumber

¼ cup crème fraîche, well chilled

1 lime, peeled and segmented, each segment cut into 4 pieces

1.
Make the tartare: In a small bowl, combine the salmon, onion, cilantro, jalapeño, and zest. Season with salt and pepper.

2.
Using a paring knife or vegetable peeler, remove the skin on two opposite sides of the cucumber. Trim the ends, and cut the cucumber crosswise into 48 ¼-inch-thick slices. Place the slices on paper towels to dry.

3.
Using a butter knife or a small offset spatula, spread about ½ teaspoon crème fraîche on half of the cucumber slices, and then top with 1 teaspoon tartare. Place the remaining cucumber slices on top, followed by a small dollop of crème fraîche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.

lettuce bundles with spicy peanut noodles

SERVES 6 TO 8

This is a great dish to serve at an informal lunch or dinner party. Set out all the ingredients, and let your guests assemble their own bundles. Store-bought roasted duck or chicken can be used; skip step 2.

½ cup Spanish peanuts or other peanuts

2 boneless whole duck or chicken breasts

½ cup plus 3 tablespoons soy sauce

Canola oil

1 large garlic clove