The Martha Stewart Living Cookbook (10 page)

4.
Remove a large husk from the water; pat dry. Unroll, and tear along the grain to make ¼-inch-wide strips (you need two per tamale). Remove another large piece; pat dry. Place on a work surface, pointed end facing away from you; scoop ¼ cup batter into the middle; spread into a 4-inch square, leaving a 1½-inch border. Place some chile strips down the center; sprinkle with 2 tablespoons cheese. Pick up the long sides of the husk so the batter encases the filling. Bring the sides together to form a cylinder. Fold the wide end under; tie with a husk strip. Tie the pointed end near batter; fray the exposed husk. Repeat with the remaining husks, batter, poblanos, and cheese.

5.
Fill a wok or large skillet with 2 inches water. Line the bottom of a bamboo steamer basket with husks; set the basket in place. Lay the tamales in the steamer over high heat. When steam puffs out, reduce heat to medium. Steam 1 hour 15 minutes; add water to the pan as necessary. Check for doneness by unwrapping a tamale; the mixture should release easily and feel soft. If it sticks, rewrap; steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes; tamales will stay warm about 1 hour.

chicken liver pâté with toast points

MAKES 2 CUPS

½ ounce mixed dried wild mushrooms, such as porcini, shiitake, or wood ear

²
/
₃
cup boiling water

4 tablespoons unsalted butter

1 pound fresh chicken livers, tough membranes removed, rinsed and patted dry

4 sprigs thyme, leaves roughly chopped Coarse salt and freshly ground pepper

½ garlic clove, minced

1 tablespoon brandy

1 slice white bread, crusts removed, cut into cubes

1 tablespoon fresh lemon juice Toast Points (recipe follows)

1.
Place the mushrooms in a bowl; pour the boiling water over. Cover; let steep until soft, about 15 minutes. Strain through a sieve, reserving the liquid. Finely chop the mushrooms.

2.
Meanwhile, in a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add half the chicken livers and half the thyme; season with salt and pepper. Sauté until the livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes. Remove from heat; stir in ½ tablespoon of the brandy. Transfer the mixture and all juices to a large bowl. Repeat with the remaining livers.

3.
Melt 2 tablespoons of the butter in the pan; add the bread cubes and reserved mushroom liquid, scraping up browned bits from the bottom of the pan. Combine with the liver mixture. Working in batches if necessary, transfer the mixture to the bowl of a food processor fitted with the metal blade. Process until smooth, about 3 minutes. Add lemon juice; adjust seasoning. Transfer to a 2-cup dish.

4.
Melt the remaining butter in a small saucepan over low heat. Skim off the white foam from the surface; discard. Drizzle the melted butter butter over the pâté refrigerate, covered, until the butter is set, at least 1 hour and up to 4 days. Bring to room temperature before serving; scrape off the butter, if desired. Serve with toast points.

toast points

SERVES 6

12 slices good-quality white bread, such as brioche, pain de mie, or Pullman

Preheat the oven to 375°F. Slice crusts off bread, and cut each slice into quarters to form four triangles. Place in a single layer on a rimmed baking sheet; toast in oven until bread is golden and beginning to crisp, about 15 minutes, turning once. Transfer to a wire rack; let cool slightly.

cheese balls three ways

MAKES THREE 4-INCH CHEESE BALLS

Make all three flavored balls, or prepare just one or two, adjusting the ingredients accordingly.

base recipe

½ cup (1 stick) unsalted butter, softened

3 packages cream cheese (8 ounces each)

2 tablespoons fresh lemon juice

½ teaspoon Worcestershire sauce

5 dashes hot sauce (such as Tabasco)

½ teaspoon coarse salt

¼ teaspoon freshly ground white pepper

cheddar and cranberry

8 ounces sharp orange Cheddar cheese, finely shredded

2 tablespoons store-bought chutney

¾ cup dried cranberries, finely chopped

Water crackers, for serving

roquefort and walnut

6 ounces Roquefort cheese

1 shallot, minced (about 1 tablespoon)

2 teaspoons brandy (optional)

1 cup toasted walnuts, coarsely chopped

Vegetable chips (such as Terra Chips Sweets and Beets), for serving

goat cheese and scallions

8 ounces goat cheese

2 tablespoons finely chopped scallions

¹
/
₃
cup finely chopped fresh curly-leaf parsley

1 English cucumber, cut into
¹
/
₈
-inch-thick slices, for serving

1.
Put the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

2.
Stir the Cheddar and chutney with the base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll the cheese ball in the cranberries to coat before serving. Serve with crackers.

3.
Stir the Roquefort and shallot with the base mixture in the second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in the walnuts to coat before serving. Serve with chips.

4.
Stir the goat cheese and scallions with the base mixture in the remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in the parsley to coat before serving. Serve with cucumber slices.

lemon-parsley gougères

MAKES 60

6 tablespoons unsalted butter

1 teaspoon coarse salt

¼ teaspoon cayenne pepper

¾ cup all-purpose flour

5 large eggs

Zest of 1 lemon

3 scallions, finely chopped

3 tablespoons finely chopped fresh curly-leaf parsley

1.
Bring 1 cup water and the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until the butter has melted. Remove from heat; stir in the flour. Return to the burner; cook, stirring, until the mixture comes together and pulls away from the pan, about 2 minutes more.

2.
Remove from heat. Using a wooden spoon, beat in 4 of the eggs, 1 at a time, until they are incorporated and smooth. Stir in the lemon zest, scallions, and parsley.

3.
Transfer the mixture to a piping bag, and cut a ½-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.

4.
Preheat oven to 400°F. Whisk together the remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.

goat cheese and pistachio-stuffed dates

MAKES 16

You can make the goat cheese filling one day ahead and refrigerate it. These hors d’oeuvres can be assembled several hours before serving. Loosely cover them with plastic wrap, and refrigerate for up to 3 hours. Bring to room temperature before serving.

4 ounces soft goat cheese

3 tablespoons shelled salted pistachios, toasted and coarsely chopped

1 tablespoon finely chopped fresh chives, plus more for garnish

Freshly ground pepper

8 plump, soft dried dates (preferably Medjool), pitted and halved lengthwise

1.
Stir together the goat cheese, 2 tablespoons of the pistachios, and the chives in a small bowl until smooth. Season with pepper.

2.
Arrange the dates, cut side up, on a platter. Fit a pastry bag with a large round tip, and fill it with the goat cheese mixture. Pipe the mixture onto each date half to cover. (Alternatively, pipe the goat cheese mixture using a resealable plastic bag with 1 inch cut from one corner, or simply spread the mixture on the dates with a butter knife.) Garnish the dates with the remaining tablespoon pistachios and more chives.

fruits de mer platter

SERVES 6 TO 8

Fill a tiered platter with just as much seafood as it can hold comfortably; refrigerate the rest until you are ready to replenish the platter.

for the court bouillon

½ bottle (375 ml) dry white wine

¼ cup coarse salt or sea salt

2 lemons, halved

1 teaspoon paprika

1 teaspoon coriander seeds

1 teaspoon celery seed

3 bay leaves

for the fruits de mer

2 live lobsters (each 1¼ pounds)

6 king crab legs (1¾ pounds total)

2 pounds large shrimp in shells

24 oysters

12 littleneck clams

for serving

Crushed ice

2 to 4 ounces caviar, such as North American osetra

Toast Points (Starters)

Saffron Mayonnaise (recipe follows)

Classic Cocktail Sauce (recipe follows)

Mignonette Sauce (recipe follows)

Lemon wedges

1.
Make the court bouillon: Prepare a large ice-water bath. Fill a 3-gallon pot with cold water. Add the wine, salt, lemons, paprika, coriander seeds, celery seed, and bay leaves. Bring to a boil.

2.
Cook the seafood: Add the lobsters, head first, to the court bouillon. Cover; return to a boil. Cook 10 minutes. Using tongs, transfer the lobsters to the ice-water bath. Add the crab legs to the court bouillon. Return to a boil; cook 8 minutes. Transfer the lobsters to a plate; immediately add the crab legs to the ice-water bath, adding more ice as needed. Add the shrimp to the court bouillon. Return to a boil; cook until the shrimp are pink and opaque, about 3 minutes. Add the shrimp to the ice-water bath; let the crab legs and shrimp cool completely. Transfer to a plate.

3.
Separate the tails, claws, and knuckles from the lobsters; using kitchen shears or a knife, split the tails lengthwise through the shells, then halve crosswise. Crack the claws and knuckles so the meat can be easily removed. Separate the crab legs at the knuckles. Using kitchen shears, cut away a piece of shell so the meat can be easily removed. Peel and devein the shrimp, leaving the tails intact. Transfer the lobster pieces, crab legs, and shrimp to a rimmed baking sheet; wrap tightly in plastic. Refrigerate until ready to serve, or overnight.

4.
Assemble the platter: Just before serving, fill a 3-tiered glass serving stand with crushed ice. Shuck the oysters and clams; set them flat on the bottom tier so the juices do not spill. Arrange the lobsters and shrimp on the middle tier. Put the caviar into a small bowl, and set it in the center of the top tier; arrange the crab legs around the caviar. Serve with toast points, saffron mayonnaise, the cocktail sauce, mignonette sauce, and lemon wedges.

saffron mayonnaise

MAKES ABOUT 1 CUP

You can use store-bought mayonnaise, if you like; skip step 1.

1 large egg

Pinch of dried mustard

Coarse salt

½ cup light olive oil

½ cup canola oil

1 tablespoon plus 1 teaspoon fresh lemon juice

¼ teaspoon saffron threads

1.
Process the egg, mustard, and ¼ teaspoon salt in a food processor until pale and foamy, about 1½ minutes. Combine the oils; with the machine running, add the oil, drop by drop, through the feed tube until the mixture begins to thicken (about ¼ cup oil; do not stop the machine). Add the remaining oil in a slow, steady stream, processing until incorporated. Gradually add 1 tablespoon of the lemon juice.

2.
Grind the saffron with a mortar and pestle. Transfer to a bowl. Add the remaining teaspoon lemon juice; let stand until the liquid turns yellow, 5 minutes. Strain; discard the saffron threads.

3.
Put the mayonnaise into a small bowl; drizzle in the saffron liquid, stirring. Season with salt, if desired. Cover; refrigerate until ready to serve, or overnight.

NOTE
The egg in this recipe is not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

classic cocktail sauce

MAKES ABOUT 1 CUP

If using prepared horseradish, reduce the amount of lemon juice to 1 tablespoon.

2 tablespoons grated peeled fresh horseradish (or prepared horseradish)

2 tablespoons fresh lemon juice

¼ teaspoon coarse salt

¾ cup ketchup

¼ teaspoon hot sauce (optional)

Stir together the horseradish, lemon juice, and salt in a small bowl. Stir in the ketchup and hot sauce, if desired. Cover; refrigerate until ready to serve, or overnight.

mignonette sauce

MAKES ABOUT 1 CUP

1 shallot, finely chopped