The Martha Stewart Living Cookbook (9 page)

SERVES 4 TO 6

5 goat cheese buttons

¼ cup oregano flowers and leaves

1 garlic clove, peeled

1 teaspoon whole black peppercorns

1 cup extra-virgin olive oil

Combine the goat cheese, oregano, garlic, and peppercorns in a jar. Add the olive oil. Store, refrigerated, up to 5 days.

tropical fruit and crab salsa

MAKES 4 ½ CUPS

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

1 small onion, cut into ¼-inch dice

1 ripe mango, peeled, pitted, and sliced into ¼-inch dice

1 ripe papaya, peeled, seeded, and cut into ¼-inch dice

¼ pineapple, peeled, cored, and cut into ¼-inch dice

1 jalapeño pepper, seeds and ribs removed, cut into ¼-inch dice

¼ cup fresh lime juice

¼ cup fresh cilantro leaves, chopped

½ pound jumbo lump crabmeat, picked over and rinsed

Coarse salt

Freshly ground black pepper

Combine the onion, mango, papaya, pineapple, jalapeño, lime juice, and cilantro in a large bowl. Toss well to combine. Add the crabmeat, and toss gently. Season with salt and pepper. Serve immediately.

fried plantain chips

SERVES 4 TO 6

Select plantains that are firm and green.

8 cups vegetable oil

4 ripe plantains, peeled and sliced lengthwise

Coarse salt

In a large, heavy-bottomed saucepan, heat the oil over medium-high heat until it is hot but not smoking, about 350°F on a deep-fry thermometer. Working in batches, fry the plantain slices until they are golden and crisp, 4 to 5 minutes. Transfer to a paper-towel–lined baking sheet; sprinkle with salt while still hot. Serve immediately.

warm red lentil dal with pita chips

SERVES 6

Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.

½ pound red lentils (about 1¼ cups), picked over and rinsed

1 14½-ounce can low-sodium chicken broth, or homemade, skimmed of fat

1 cup water

½ teaspoon turmeric

2 tablespoons unsalted butter

4 garlic cloves, minced

1¼ teaspoons cumin seeds

½ teaspoon crushed red pepper flakes

1 large tomato, seeded and finely diced

¼ cup fresh mint, finely chopped

½ teaspoon coarse salt

1.
In a medium saucepan, combine the lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.

2.
Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.

3.
Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

FIT TO EAT RECIPE
PER SERVING: 189 CALORIES, 5 G FAT, 11 MG CHOLESTEROL, 25 G CARBOHYDRATE, 291 MG SODIUM, 12 G PROTEIN, 3 G FIBER

baked oysters with spinach and champagne beurre blanc

MAKES 24

2 to 3 cups rock or coarse salt

2 dozen oysters, shucked, liquor and bottom shells reserved separately

1 cup heavy cream

1 cup dry champagne or sparkling wine

3 large shallots, minced (about ½ cup)

¼ cup white-wine vinegar

2½ sticks (1¼ cups) cold unsalted butter, cut into pieces

Coarse salt and freshly ground white pepper

1 pound fresh or 2 10-ounce packages frozen spinach, thawed

Snipped fresh chives, for garnish

1.
Pour the salt into a rimmed baking sheet. Nestle the oyster shells in the salt; set aside.

2.
Bring the cream to a boil. Reduce to a simmer; cook until reduced by half. Remove from heat.

3.
Meanwhile, place the champagne, shallots, and vinegar in another small saucepan. Bring to a simmer, and cook until the liquid is almost evaporated. Add the reduced cream, and cook for 1 minute.

4.
Remove pan from heat, and whisk in butter, 1 piece at a time, adding each piece before the previous one melts completely. (The sauce should not get hot enough to liquefy.) Add ½ cup oyster liquor; season with salt and pepper. Keep warm.

5.
If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves. Cover the pan, and cook the spinach until bright green and just tender, about 2 minutes. Drain well, and roughly chop. (Squeeze excess moisture from thawed frozen spinach.)

6.
Preheat the broiler with the rack set 5 inches from the heat source. Divide the spinach equally among the shells. Top with the shucked oysters. Spoon on enough sauce to cover the oysters, about 1 tablespoon per shell. Place under the broiler until the sauce bubbles and the edges of the oysters start to curl, about 1 minute. Garnish with chives, and serve.

moules poulette (broiled mussels with mushrooms, lemon, and cream)

MAKES ABOUT 36

2 cups dry white wine

2 pounds large mussels, scrubbed and debearded

2 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 cup thinly sliced mushrooms, such as shiitake or oyster (3 ounces)

½ cup heavy cream

Juice of 1 lemon (about 2 tablespoons)

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

½ cup grated Gruyère cheese (1 ounce)

1.
Bring the wine to a simmer in a large skillet over high heat. Add the mussels, and cook, stirring frequently, until they have opened, up to about 5 minutes. Transfer the mussels as they open to a bowl to cool. Strain the cooking liquid through a fine-mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.

2.
Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half-shell. Loosen each mussel from its shell, and arrange the mussels on an ovenproof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making the sauce.

3.
Mash 1 tablespoon butter with the flour until smooth; set aside. Melt the remaining tablespoon butter in a small saucepan over medium heat. Add the mushrooms, and cook until tender, about 4 minutes. Add the reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove the pan from the heat, and keep warm.

4.
Heat the broiler. Position the rack 3 to 4 inches from the heat. Remove the mussels from the refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under the broiler until golden brown, 3 to 4 minutes. Serve immediately.

shrimp summer rolls

MAKES 8

1 pound (about 30) small shrimp, peeled and deveined

8 9-inch-round rice papers

8 large red-leaf lettuce leaves, cut in half lengthwise

1 medium carrot, peeled, cut in matchsticks

1 small daikon radish, peeled, cut into matchsticks

1 red bell pepper, seeds and membranes removed, cut in matchsticks

1 bunch fresh chives, ends trimmed

¼ cup packed mint leaves

Soy Dipping Sauce (recipe follows)

1.
Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice the cooked shrimp in half lengthwise. Set aside.

2.
Fill a pan (large enough to hold the rice paper) with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Dip 1 sheet rice paper in the hot water for 5 seconds; transfer to the dampened towel, and smooth out (the wrapper will still feel hard, but it will soften as it sits).

3.
Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge. Place 2 pieces of lettuce over the shrimp. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.

4.
Fold the bottom edge of the rice paper over the filling. Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper.

5.
Place the finished roll on a plate; cover with a damp paper towel. Continue until all the ingredients are used. Serve with dipping sauce.

soy dipping sauce

MAKES ABOUT 1 CUP

½ cup soy sauce

½ cup rice-wine vinegar

2 tablespoons thinly sliced scallions

Combine all ingredients, and serve.

chicken and corn empanadas

MAKES 24

¼ cup olive oil

1½ cups finely chopped white onion

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano, preferably Mexican

Coarse salt

½ cup finely chopped red bell peppers

½ cup finely chopped green bell peppers

5 small ears corn, kernels removed (about 1½ cups)

1 pound boneless, skinless chicken thigh meat, cut into ¼-inch pieces

2 tablespoons dry white wine

6 ounces Monterey Jack cheese, shredded Empanada Dough (recipe follows), chilled

1 large egg, lightly beaten with 1 tablespoon water

1.
Heat the olive oil in a large skillet over medium heat. Add the onion, red pepper flakes, and oregano. Sauté, stirring occasionally, until lightly browned, about 4 minutes. Season with the salt. Cook for 1 minute. Add the red and green peppers and corn. Cook until the peppers soften and any liquid has evaporated, about 3 minutes.

2.
To the same pan, add the chicken and wine, and season with salt. Cook until the chicken is just cooked through and almost all of the liquid has evaporated, about 3 minutes. Refrigerate the filling until chilled; stir in the cheese. The filling may be prepared and refrigerated, covered, for up to 2 days.

3.
Fill a small bowl with cold water. Roll out the dough to a thickness of
¹
/
₈
inch. Using a 5-inch-diameter plate as a template, cut out 24 circles. Spoon about ¼ cup chilled filling into the center of a circle, leaving a ½-inch border. Brush the border with cold water. Fold the dough over, stretching it slightly, to form a half-moon shape. Beginning at one end, press the edges together to seal, while trying to remove any air pockets. Press again to ensure the empanadas are well sealed. Using a fork or your fingers, crimp the edges to form a decorative edge. Repeat with the remaining circles and filling.

4.
Brush the empanadas with egg wash, and refrigerate at least 30 minutes (but no longer than 1 day). Once filled, the empanadas may be frozen and baked later, without defrosting, in a preheated 350°F oven for 30 to 40 minutes.

5.
Preheat the oven to 400°F. Line two baking sheets with parchment paper. Arrange the empanadas on the baking sheets. Bake until puffed and browned and the filling is bubbling inside, 15 to 20 minutes. Serve immediately.

empanada dough

MAKES ENOUGH DOUGH FOR 24 EMPANADAS

4 cups all-purpose flour, plus more for kneading

2 teaspoons baking powder

1 teaspoon coarse salt

¾ cup lard

¾ cup (1½ sticks) cold unsalted butter, cut into pieces

Cold water (about ¾ cup)

Combine the flour, baking powder, and salt in a food processor fitted with the steel blade. Add the lard and butter, and pulse until the mixture is the texture of coarse meal. With the processor running, slowly add enough water to form a firm dough. Transfer to a lightly floured work surface, and knead until the dough comes together and becomes smooth. Wrap in plastic wrap, and chill for 1 hour.

chile-cheese tamales

MAKES 16

The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer—follow recipe directions to check for doneness).

4 ounces dried corn husks

3 cups corn kernels, drained well

½ cup (4 ounces) fresh pork lard or solid vegetable shortening

2 cups masa harina mixed with 1½ cups hot water, cooled to room temperature

2 tablespoons sugar

1½ teaspoons coarse salt

1½ teaspoons baking powder

2 poblano chiles, roasted, seeds and ribs removed, and cut into ¼-inch strips

2 cups (8 ounces) grated Monterey Jack cheese

1.
Place the husks in a deep saucepan; cover with water. Bring to a boil over high heat. Remove from heat; set a plate over the husks to keep them submerged. Soak 1 hour.

2.
Prepare the filling: Place 2 cups corn in the bowl of a food processor; pulse to a medium-coarse puree. Add the lard; pulse five or six times. Add the masa harina, sugar, salt, and baking powder; pulse until combined. Process until the mixture is light, fluffy, and evenly combined, about 1 minute; scrape down the sides of the bowl once or twice.

3.
Transfer the mixture to a bowl; stir in the remaining 1 cup corn until combined. Chill the filling until ready to assemble.