The Martha Stewart Living Cookbook (76 page)

7.
Place the soufflé in the oven; reduce heat to 375°F. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.

PERFECT SOUFFLÉS

THE BASICS

A soufflé consists of whipped egg whites, which give the dish its characteristic light and airy texture, and a creamy, flavorful base, often thickened with egg yolks. Served right out of the oven, its crisp crust gives way to a soft interior.

KEYS TO SUCCESS

Before whipping the egg whites, be sure your bowl and whisk are clean and dry; just a drop of grease, yolk, or water will prevent the whites from expanding properly. Above all else, don’t open the oven door until the end of the baking time, as a fluctuation in temperature, as well as a slammed oven door, can cause a soufflé to fall.

EQUIPMENT

•
Copper bowl: Preferred by many chefs for beating egg whites by hand. A chemical reaction between the copper and the egg whites produces a fluffy, stable foam; beating by hand means that overbeating is unlikely. Just before using copper, clean it with salt and lemon juice or vinegar, then rinse with cold water and dry thoroughly. If you don’t have a copper bowl, use a stainless-steel one and an electric mixer; add a pinch of cream of tartar to mimic the chemical reaction that occurs with copper.

•
Balloon whisk: Incorporates more air than narrower whisks, making it easier to beat whites to stiff peaks.

•
Soufflé dish: Has straight sides that enable the soufflé to climb.

•
Large rubber spatula: Allows you to fold in whites with a minimum of strokes.

•
Parchment paper and kitchen twine: Needed to form a collar that will support the soufflé as it rises.

•
Oven thermometer: Baking a soufflé requires precise temperatures; if you’re unsure about your oven, check its accuracy with an oven thermometer.

OVERWHIPPED WHITES

You’ve taken your whites too far if they lose their glossiness and become clumpy. If you have, then your soufflé won’t rise properly. But all is not lost: Add another egg white, whip until the consistency is smooth again, and continue with the recipe.

SERVING SOUFFLÉS

Here’s the classic technique: Holding a fork and spoon back to back, pierce the center of the soufflé and part the utensils to let the steam escape. Using the fork and spoon as tongs, portion out the soufflé, making sure everyone gets a little of the browned crust and soft middle.

FIT TO EAT RECIPE
PER SERVING: 149 CALORIES, 7 G FAT, 85 MG CHOLESTEROL, 11 G CARBOHYDRATE, 488 MG SODIUM, 11 G PROTEIN, 2 G FIBER

eggplant fritters

SERVES 4

1 large eggplant (about 2½ pounds)

¼ cup olive oil

1 small garlic clove, minced

2 tablespoons roughly chopped fresh flat-leaf parsley

½ cup fresh or dry bread crumbs

1 tablespoon grated Parmesan cheese

1 large egg, lightly beaten

¼ teaspoon ground cumin

¼ teaspoon ground coriander

¾ teaspoon coarse salt

¼ teaspoon freshly ground pepper

2 tablespoons canola oil

1 head frisée, washed and dried

1 tablespoon balsamic vinegar

1.
Preheat the oven to 425°F. Cut the eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in the oven; cook until tender, about 40 minutes. When cool enough to handle, scoop the flesh into a strainer to drain.

2.
Transfer the drained eggplant to a bowl; add the garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form the mixture into 2-inch patties.

3.
Heat the canola oil in a large skillet over medium heat. Add the patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place the frisée on a serving platter; drizzle with the remaining 2 tablespoons olive oil and balsamic vinegar. Top with the fritters.

stewed baby artichokes with fava beans

SERVES 6

Frozen lima beans may be substituted for fava beans; start with the second step.

1½ pounds fava beans, shelled

4 cups water

3 tablespoons fresh lemon juice, plus a lemon half for rubbing the cut artichokes

2¼ pounds (about 24) baby artichokes

2 teaspoons olive oil

1 shallot, peeled and finely chopped

3 cloves garlic, peeled and lightly crushed

1 teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

4 sprigs fresh thyme

4 sprigs fresh flat-leaf parsley

1.
Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the fava beans; blanch 30 seconds. Remove from water; place in the ice bath until cool. Peel the outer skin from the beans; set aside.

2.
Place 4 cups water in a large bowl; add the lemon juice; set aside. Remove the tough outer leaves from the artichokes; cut 1 inch from the tip of each artichoke. Trim and peel the stem of each; rub all over with the lemon half. Place in the lemon water.

3.
Heat the olive oil in a saucepan over medium heat. Add the shallot, garlic, salt, black pepper, and red pepper flakes; cook, stirring frequently, until the shallot is lightly browned, about 2 minutes. Add the artichokes, 1 cup lemon water, thyme, and parsley; bring to a simmer. Reduce heat to medium low, and cover; simmer until the artichokes are tender, about 14 minutes.

4.
Add the fava beans. Cook until the beans are tender, about 3 minutes more. Serve hot or at room temperature.

FIT TO EAT RECIPE
PER SERVING: 197 CALORIES, 3 G FAT, 0 MG CHOLESTEROL, 39 G CARBOHYDRATE, 544 MG SODIUM, 15 G PROTEIN, 9 G FIBER

corn on the cob with lime and melted butter

SERVES 4

Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one ear per person.

4 ears corn, husked

4 tablespoons unsalted butter, melted

Coarse salt and freshly ground pepper

2 limes, cut into wedges

1.
Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn into 3 or 4 pieces, each about 1½ inches long. Add the corn to the boiling water, and cook just until the corn is tender, 3 to 4 minutes; this should not take much longer than the time required for the water to return to a boil.

2.
Drain the corn. Toss with the melted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.

grilled ramps with asparagus

SERVES 4 TO 6 AS A SIDE DISH

Quickly grill ramps to make the most of their wild, earthy flavor.

1 bunch (about 20) ramps

1 bunch thin asparagus

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1.
Heat a grill or grill pan on medium-high heat. Trim and discard the root hairs from the ramps. Trim the tough ends from the asparagus.

2.
Place the ramps and asparagus on a baking sheet or in a shallow baking dish. Drizzle with the olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.

3.
Arrange the ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to a platter, and serve hot or at room temperature.

cauliflower with hazelnut brown butter

SERVES 12 TO 14

1 cup hazelnuts (filberts)

3 small or 2 large heads cauliflower (about 3½ pounds)

Coarse salt

10 tablespoons (1¼ sticks) unsalted butter

2 tablespoons fresh lemon juice

2 tablespoons finely chopped chives

1.
Preheat the oven to 350°F. Place the hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer the nuts to a kitchen towel; rub off the loosened papery skins. Coarsely chop the nuts; set aside.

2.
Trim the stems of the cauliflower so they sit flat, keeping the head intact. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste. Steam the cauliflower until just tender, about 10 minutes. Transfer to a serving platter.

3.
Combine the butter and hazelnuts in a small saucepan. Cook over medium heat until the butter turns brown, 3 to 4 minutes. Remove from heat, and add the lemon juice and chives. Season to taste with salt. Whisk to combine. Pour over the cauliflower, and serve immediately.

pan-fried fennel

SERVES 4

For best results, use a heavy-bottomed sauté pan.

2 medium fennel bulbs

1 cup all-purpose flour, for dredging

1½ cups fresh bread crumbs, for dredging

2 teaspoons coarse salt, plus more for seasoning

¾ teaspoon freshly ground pepper, plus more for seasoning

3 large eggs

1½ cups vegetable oil, just enough to yield about ¼ inch in the pan

2 lemons, cut into wedges

1.
Remove the tops and fronds from the fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about
¹
/
₈
inch thick.

2.
Pour the flour into a medium bowl and the bread crumbs into another. Season with the salt and pepper. Crack the eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge the fennel lightly in the flour, then in the egg, and then in the bread crumbs, shaking off excess after each step.

3.
Heat the oil in a large sauté pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.

4.
Fry the fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd the pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.

braised escarole with currants

SERVES 6

1 tablespoon extra-virgin olive oil

½ teaspoon crushed red pepper flakes

4 garlic cloves, thinly sliced

1 ounce slivered almonds (about ? cup)

4 anchovy fillets, rinsed (optional)

¼ cup dry sherry

½ cup homemade or low-sodium store-bought chicken stock, skimmed of fat

1 tablespoon dark-brown sugar

2 bunches (2½ pounds) escarole, cleaned, drained, and torn into 2-inch pieces

¼ cup currants

1.
Heat the oil in a large, high-sided skillet over medium-low heat. Add the red pepper flakes; stir until fragrant, about 1 minute. Add the garlic and almonds; cook until light golden, about 3 minutes. Add the anchovies; stir until mashed and well combined with oil mixture. Add the sherry; cook until most of the liquid has evaporated. Add the stock and sugar; stir until the sugar has dissolved.

2.
Add the escarole in batches, tossing and adding more as it wilts until all has been added to the pan. Cover; cook over low heat, stirring occasionally, until wilted.

3.
Add the currants, and cook until the escarole is tender, about 10 minutes more. Serve.

FIT TO EAT RECIPE
PER SERVING: 112 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 11 G CARBOHYDRATE, 175 MG SODIUM, 4 G PROTEIN, 6 G FIBER

sautéed spinach with pecans and goat cheese

SERVES 6

2 tablespoons extra-virgin olive oil

1 medium red onion (about 8 ounces), halved and thinly sliced

1¼ pounds baby spinach

2 tablespoons sherry vinegar

½ cup coarsely chopped pecans

¼ cup soft goat cheese (about 2 ounces), crumbled

1.
Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.

2.
Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

FIT TO EAT RECIPE
PER SERVING: 195 CALORIES, 14 G FAT, 4 MG CHOLESTEROL, 16 G CARBOHYDRATE, 216 MG SODIUM, 5 G PROTEIN, 6 G FIBER