The Martha Stewart Living Cookbook (67 page)

2 teaspoons coriander seed

2 teaspoons cumin seed

½ teaspoon cayenne pepper

¾ teaspoon ground turmeric

¼ teaspoon ground cinnamon

Heat a skillet over medium-high heat. Add the coriander and cumin. Toast the seeds, tossing constantly, until fragrant. Transfer to a spice grinder. Add the cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.

FIT TO EAT RECIPE
PER RECIPE: 36 CALORIES, 2 G FAT, 0 G PROTEIN, 0 G FIBER

steamed striped bass and shiitakes with edamame

SERVES 2

This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

1¼ teaspoons finely grated peeled fresh ginger

¼ teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice

¼ teaspoon ground coriander

2 teaspoons toasted sesame oil, plus more for baskets

1 tablespoon soy sauce

2 teaspoons rice wine (mirin) or sherry

2 scallions, finely chopped (about ½ cup)

Freshly ground pepper

2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least ¾ inch thick), skinned

6 shiitake mushrooms, stemmed, caps scored with an X

¾ pound edamame in shells (soybeans)

Sea or coarse salt

1.
Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.

2.
Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush the bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure the water doesn’t completely evaporate. Sprinkle the edamame with salt. Serve in baskets.

thai green shrimp curry

SERVES 6

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)

2 tablespoons Lemongrass Paste (recipe follows)

3 tablespoons chopped fresh cilantro

1 tablespoon coriander seed

1 teaspoon cumin seed

1 teaspoon coarse salt

1 lime

8 ounces dried rice noodles

4 teaspoons vegetable oil

1 red onion, cut into 1-inch pieces

1 red bell pepper, seeded, cut into 1-inch pieces

2 tablespoons cornstarch

2¾ cups cold water

1 small (or ½ large) pineapple, peeled, cored, and cut in 1-inch pieces

1 3½-ounce package enoki mushrooms

¼ cup low-fat canned coconut milk

12 jumbo shrimp, peeled, tails intact, deveined

1.
Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest the lime; add. Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add the noodles; cook until just tender, about 5 minutes. Drain; set aside in a bowl of cold water.

2.
Heat the oil in a large nonstick skillet over medium heat. Add the lemongrass mixture, and cook until fragrant, about 1 minute. Add the onion; cook until just softened, 6 to 8 minutes. Add the bell pepper; cook until just tender, about 3 minutes. Combine the cornstarch with the water; add to the pan. Add the pineapple, mushrooms, and coconut milk; simmer. Add the shrimp; cook until pink and opaque. Squeeze the juice from the lime; stir into mixture. Serve garnished with sliced chiles, if desired.

FIT TO EAT RECIPE
PER SERVING: 277 CALORIES, 6 G FAT, 43 MG CHOLESTEROL, 50 G CARBOHYDRATE, 239 MG SODIUM, 7 G PROTEIN, 2 G FIBER

lemongrass paste

MAKES 1 CUP

Look for fresh lemongrass in Asian markets and some supermarkets.

2 teaspoons extra-virgin olive oil

6 shallots, finely chopped

1 tablespoon freshly grated ginger

3 garlic cloves, minced

1 stalk lemongrass, pounded, cut in ½-inch pieces (1 tablespoon dried)

¼ cup water

Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.

FIT TO EAT RECIPE
PER RECIPE: 137 CALORIES, 9 G FAT, 0 MG CHOLESTEROL, 13 G CARBOHYDRATE, 11 MG SODIUM, 2 G PROTEIN, 0 G FIBER

halibut and cockles in herb broth

SERVES 4

¹
/
₃
ounce dried porcini mushrooms

¼ cup fresh basil leaves, plus 3 tablespoons finely chopped

¼ cup coarsely chopped fresh chives, plus 3 tablespoons finely chopped

¼ cup fresh tarragon leaves, plus 3 tablespoons finely chopped

¼ cup fresh flat-leaf parsley, plus 3 tablespoons finely chopped

¹
/
₃
cup extra-virgin olive oil

Coarse salt

3 cups fish stock

1 pound cockles or clams, scrubbed

4 Pacific halibut, striped bass, or Pacific cod fillets (about 1½ pounds total), skinned, bones removed

Freshly ground pepper

1.
Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.

2.
Put ¼ cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and ½ teaspoon salt in a medium bowl; set aside.

3.
Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).

4.
Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.

5.
Bring stock to a boil. Pour half the stock into a food processor with herbs; purée (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.

grilled bacon-wrapped whitefish

SERVES 12

Olive oil, for brushing

2 whole Great Lakes whitefish or striped bass (about 3 pounds each), cleaned

Coarse salt and freshly ground pepper

4 lemons (3 cut into ¼-inch-thick rounds; 1 cut into 1-inch pieces, for serving)

1 bunch fresh thyme, plus sprigs for garnish

20 strips bacon (about 1 pound)

1.
Preheat a grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Brush 2 large fish-grilling baskets with oil. Using a sharp knife, make diagonal slits (in serving-size portions) along both sides of fish. Season both sides with salt and pepper. Reserve 6 to 8 lemon rounds and a few sprigs of thyme; place remaining lemon rounds and thyme inside fish cavities.

2.
On a large cutting board, lay 2 bacon slices end to end, slightly overlapping; repeat with 6 more slices, laying pairs parallel to one another, 1 inch apart. Center 1 bacon slice at top and bottom, 1 inch apart from and parallel to overlapping slices. Lay fish over bacon, placing head and tail on single slices. Wrap fish in bacon, and secure with toothpicks. Tuck a few reserved thyme sprigs under bacon. Place fish in basket. Repeat with remaining fish, bacon, and thyme.

3.
Grill fish, covered, turning once, until opaque throughout, about 10 minutes per side. Transfer to a platter. Grill reserved lemon rounds until lightly charred. Garnish fish with thyme, grilled lemon slices, and lemon pieces.

spicy mussels and chorizo

SERVES 4

3 tablespoons extra-virgin olive oil

1 large shallot, minced

2 garlic cloves, thinly sliced

¼ teaspoon crushed red pepper flakes

2 cups dry white wine

3 cups canned crushed tomatoes with juice

4 ounces dried, hot chorizo, cut on the diagonal into ¼-inch slices

1 teaspoon coarse salt

Freshly ground pepper

2 pounds mussels, scrubbed and debearded

¹
/
₃
cup coarsely chopped fresh flat-leaf parsley

1.
Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.

2.
Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

meatless main dishes

sesame-marinated tofu with vegetables

SERVES 4

You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens. Before marinating the tofu, press it as described in step 1 to remove excess moisture.

for the tofu

16 ounces extra-firm tofu

1 teaspoon Dijon mustard

3 to 4 teaspoons toasted sesame seeds

1 teaspoon black sesame seeds (optional)

1 garlic clove, minced

3 tablespoons low-sodium tamari soy sauce

for the stir-fried vegetables

3½ teaspoons canola oil

1 tablespoon freshly minced ginger

2 garlic cloves, minced

12 shiitake mushrooms (about 4 ounces), stems removed, quartered

1 red bell pepper, ribs and seeds removed, sliced into ¼-inch strips

12 ounces Chinese broccoli (2 small bunches), cut crosswise into 2-inch pieces

4 scallions, sliced crosswise into 2-inch pieces

2 teaspoons low-sodium tamari soy sauce

½ teaspoon toasted sesame oil

Freshly ground black pepper

1.
Press the tofu: Slice the tofu into 1-inch slabs, and place in a single layer on a baking sheet lined with cheesecloth or paper towels. Cover with another layer of cheesecloth or paper towels, and place another baking sheet or plate on top. Weight evenly with canned goods or other heavy items. Let stand about 30 minutes. Drain off the liquid, and pat the tofu dry with paper towels.

2.
In a large shallow dish, combine the mustard, sesame seeds, garlic, and soy sauce. Place the tofu in the dish, and turn once to coat evenly with the marinade. Let marinate at least 20 minutes at room temperature while preparing the ingredients for the stir-fry.

3.
Heat a 12-inch nonstick sauté pan or a wok over medium-high heat, and add 1½ teaspoons canola oil to the pan, swirling to coat. Add the tofu; cook until lightly browned on each side, about 1½ minutes per side. Transfer the tofu to a platter; cover loosely with aluminum foil to keep warm.

4.
In the same pan or wok, heat the remaining 2 teaspoons canola oil. Add the ginger and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add the mushrooms, red pepper, Chinese broccoli, and scallions; cook, stirring constantly, until the vegetables are crisp-tender and bright, about 7 minutes. Add the soy sauce and sesame oil, and stir to combine. Season with pepper, and serve immediately, spooned over the tofu.

FIT TO EAT RECIPE
PER SERVING: 191 CALORIES, 10 G FAT, 0 MG CHOLESTEROL, 13 G CARBOHYDRATE, 655 MG SODIUM, 14 G PROTEIN, 5 G FIBER

broiled black pepper tofu

SERVES 4

Grocery stores often carry several kinds of tofu, so be sure to buy the firm variety for this dish. Pressing the tofu removes excess water and allows it to soak up the peppery marinade.

1½ blocks firm tofu (from 2 14-ounce packages)

2 tablespoons tamari soy sauce

1 tablespoon toasted sesame oil

¾ teaspoon freshly ground pepper

Soy-Lemon Dipping Sauce (recipe follows)

1.
Cut the tofu crosswise into 6 slices (about ¾ inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place the tofu on top, and cover with another double layer of paper towels.

Place another baking sheet or a large plate on top. Weight with heavy objects (such as large cans of food); let stand 20 minutes.

2.
Preheat the broiler, with a rack 6 inches from the heat. Stir together the tamari soy sauce, oil, and pepper in a 9 × 13-inch baking dish. Pat the tofu dry with paper towels; transfer to the baking dish. Turn to coat both sides with the marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.

soy-lemon dipping sauce

MAKES ½ CUP

Tamari soy sauce is similar to regular soy sauce but is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being the perfect condiment for the tofu, this sauce makes a nice addition to the soba noodles—just drizzle a little bit on top.

2 tablespoons minced peeled fresh ginger

¼ cup tamari soy sauce

½ teaspoon freshly grated lemon zest, plus 1 tablespoon plus 2 teaspoons fresh lemon juice (1 lemon total)

1 teaspoon toasted sesame oil

Whisk together ginger, tamari soy sauce, lemon zest, lemon juice, and sesame oil in a small bowl. Set aside at room temperature until ready to serve. Just before serving, stir well.

ABOUT TOFU

Tofu comes in two types: silken, also known as Japanese, and regular, or Chinese. Both are available in soft, firm, and extra-firm consistencies, and both can be found in most grocery stores in the refrigerated section. (You may have to look in the Asian foods section for silken.)

The difference between types of tofu lies in their texture; what separates soft, firm, and extra-firm are their levels of moisture, with soft containing the most water, and extra-firm the least. Regular tofu has a firmer texture than silken, regardless of water content. For soups and sauces, soft tofu works best, while firm or extra-firm are better for grilling and frying and should hold their shape no matter what dish you cook them in.

Silken tofu is smooth, creamy, and custard-like; it works well in pureed dishes, such as salad dressings, smoothies, and puddings. Keep in mind that silken tofu is always softer than regular. An extra-firm silken tofu is still creamier than the soft variety of regular tofu.

Regular tofu also requires pressing before frying or roasting in order to remove some of the liquid and allow the tofu to better absorb flavors. To do this, cut the tofu into the desired shape and size. Line a baking sheet with paper towels, and place the cut tofu on top. Cover the tofu with another layer of paper towels, followed by a second baking sheet. Weight the top of the baking sheet with a heavy skillet or canned goods, and let sit, pressing out excess liquid, 20 to 30 minutes.

When storing tofu, be sure to submerge it in cool water. Keep it in a well-sealed container in the refrigerator, up to 3 days, changing the water every day.

thai green curry with tofu and vegetables

SERVES 2 TO 4

2 tablespoons vegetable oil

4 garlic cloves, minced

3 tablespoons Green Curry Paste (recipe follows)

8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1½-inch pieces

1 pound zucchini (about 2 medium), cut into ½
×
2-inch sticks

¾ cup homemade or low-sodium store-bought vegetable stock

¼ cup canned unsweetened coconut milk

3 fresh or frozen kaffir lime leaves

2 tablespoons Asian fish sauce

1 teaspoon palm or granulated sugar

1 tablespoon fresh lime juice

1 package (14 ounces) extra-firm tofu, drained and cut into ¾-inch cubes

4 cups cooked jasmine or basmati rice, for serving

Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

1.
Heat the oil in a large sauté pan over medium until hot but not smoking. Cook the garlic, stirring, until just starting to brown, 1 to 2 minutes. Add the curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.

2.
Stir in the stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until the liquid is slightly thickened, about 6 minutes. Stir in the fish sauce, sugar, and lime juice. Simmer 1 minute.

3.
Stir in the tofu, and reduce heat to medium-low. Cover, and cook until the vegetables are tender and the tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.

green curry paste

MAKES 1½ CUPS

2 cups coarsely chopped fresh cilantro (leaves and stems)

2 fresh lemongrass stalks, bottom 4 inches only, thinly sliced

¹
/
₃
cup fresh Thai or regular basil leaves

5 scallions, white and pale-green parts only, chopped

¹
/
₃
cup fresh lime juice (about 2 limes)

2 fresh green Thai chiles, chopped

1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger

2 garlic cloves, chopped

2 fresh or frozen kaffir lime leaves (optional)

1 teaspoon coarse salt

Blend all the ingredients in a blender until smooth. The paste can be refrigerated, in an airtight container, up to 3 days, or frozen up to 3 weeks.

cheese soufflé

SERVES 6

4 tablespoons unsalted butter, plus more, melted, for the dish

1 cup finely grated Parmesan cheese, plus more for dusting

1 large shallot, finely chopped

6 tablespoons all-purpose flour

1½ cups milk

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

Generous pinch of freshly grated nutmeg

Pinch of cayenne pepper

1 cup grated Gruyère cheese

Coarse salt and freshly ground pepper

6 large egg yolks plus 8 large egg whites, room temperature

Pinch of cream of tartar (if not using a copper bowl)

1.
Preheat the oven to 400°F, with a rack in the middle. Brush the outer lip of a 2-quart soufflé dish with melted butter. Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim. Brush the inside of both the dish and the collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill the dish in the freezer 15 minutes.

2.
Heat the butter in a medium saucepan over medium heat. Add the shallot; cook until soft, 3 to 4 minutes. Add the flour; cook, whisking, 3 minutes. Whisk in the milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add the cheeses; whisk until melted. Season with 1 teaspoon salt and pepper to taste. Pour into a bowl; stir in the yolks.

3.
Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)