The Martha Stewart Living Cookbook (133 page)

RELISHES AND PICKLED VEGETABLES

Relishes—those small, zesty foods meant to be nibbled—make delicious accompaniments to almost any meal. Often, a selection of pickled vegetables offsets the richness of meats and sauces and awakens the taste buds with each tangy, crunchy, salty bite. Relishes and pickled vegetables are common denominators across cultures too: Pickled cabbage and cucumbers are the standard in Korean and Japanese cuisine; turnips, peppers, and onions accompany spicy meals in the Middle East; and pickled mushrooms are classic fare in Russia. In fact, practically any vegetable can be pickled, and several types can be combined on a tray for a creative selection that stimulates the eye as well as the palate. When deciding which to choose, remember that relishes work best when the vegetables complement one another in flavor as well as appearance. The mellow flavor of raw creamer potato, for instance, neutralizes the tartness of crisp bread-and-butter pickles.

Here is a basic recipe to get you started. This recipe is sufficient to pickle 3 cantaloupes, 2 medium pumpkins, or 2 pounds pearl onions. Before pickling, peel the items, and cut them into chunks slightly larger than 1 inch; pearl onions can be left whole. To peel pearl onions, drop them in boiling water for 1 minute, and then drain in a colander. When cool enough to handle, slip off the papery skins.

3 cups sugar

2 cups apple cider vinegar

2 teaspoons whole cloves

2 teaspoons allspice

1 cinnamon stick

1 piece (½-inch) of fresh ginger, peeled

1 lemon, thinly sliced

Items to be pickled

1. Heat the sugar and vinegar in a nonreactive stockpot over medium-high heat, stirring, until the sugar has dissolved.

2. Add the remaining ingredients; bring to a boil. Reduce heat; cover, and simmer 30 minutes. Remove from heat; let stand overnight at room temperature.

3. Transfer the mixture to jars or airtight containers; refrigerate up to 2 weeks.

tarragon pickled carrots

MAKES 2 QUARTS

Coarse salt

2 pounds carrots, peeled

2 cups white-wine vinegar

1 bunch fresh tarragon

1 tablespoon coriander seeds

10 whole black peppercorns

1.
Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Quarter the carrots lengthwise; cook until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well; transfer to a large bowl.

2.
Bring 2 cups water, the vinegar, tarragon, coriander seeds, peppercorns, and 2 tablespoons salt to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour the brine over the carrots; let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to keep 3 weeks).

carrot, miso, and ginger salad dressing

SERVES 4

To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

1½ tablespoons minced fresh ginger (1½-inch piece)

1 large carrot, finely grated

2 tablespoons plus 1 teaspoon rice wine vinegar

2 teaspoons white miso

3 tablespoons canola or vegetable oil

1 tablespoon water, if needed

1.
In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.

2.
With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.

FIT TO EAT RECIPE
PER SERVING: 118 CALORIES, 10 G FAT, 0 MG CHOLESTEROL, 4 G CARBOHYDRATE, 147 MG SODIUM, 1 G PROTEIN, 1 G FIBER

curried yogurt dip

MAKES 2 CUPS

2 cups plain whole-milk yogurt (16 ounces), preferably Greek

6 tablespoons vegetable oil

1 teaspoon brown mustard seeds

20 fresh curry leaves, plus more for garnish

2 teaspoons grated peeled fresh ginger

10 fresh, small hot chiles, such as serrano or Thai (2 seeded and chopped; 8 whole)

1 teaspoon turmeric

2 teaspoons coarse salt

1 teaspoon sugar

Store-bought papads and dried persimmons, for serving (optional)

1.
Put the yogurt in a medium bowl. Heat ¼ cup oil in a small skillet over medium-high heat until hot. Add ½ teaspoon mustard seeds. Cook, shaking, until the seeds pop, about 45 seconds. Add the curry leaves; cook until starting to wilt, about 1 minute. Add the ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in the turmeric. Pour the mixture over the yogurt. Stir in the salt and sugar. Transfer to a serving dish.

2.
Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add ½ teaspoon mustard seeds and the whole chiles. Cook, shaking, until the seeds pop, about 45 seconds. Garnish the dip with the chile mixture and curry leaves. Serve with papads and persimmons, if desired.

hot crab dip

MAKES 4 CUPS

8 tablespoons (1 stick) unsalted butter

1 medium onion, finely chopped

2 garlic cloves, minced

6 tablespoons all-purpose flour

1½ cups milk

¼ teaspoon cayenne pepper

2 teaspoons dry mustard

4 ounces sharp white Cheddar cheese, shredded (1 cup)

2 tablespoons fresh lemon juice, plus freshly grated zest of 1 lemon

2 teaspoons Worcestershire sauce

10 ounces lump crabmeat, picked over

2 tablespoons coarsely chopped fresh flat-leaf parsley

Coarse salt and freshly ground pepper

1 loaf rustic bread (about 1 pound), trimmed of crust and torn into 1-inch pieces (4 to 5 cups)

Baguette slices, toasted, for serving (optional)

1.
Preheat the oven to 400°F. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in the flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in the milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in the cayenne and mustard. Gradually whisk in the cheese until melted.

2.
Remove from heat. Stir in the lemon juice, zest, and Worcestershire. Stir in the crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.

3.
Melt the remaining 2 tablespoons butter; stir into the bread pieces. Season with salt and pepper. Arrange the bread mixture over the crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.

fava bean and sausage dip

MAKES ABOUT 3 CUPS

Look for merguez at specialty stores, or use another spicy sausage in its place.

1 cup large, dried, split fava beans (8 ounces)

6 garlic cloves (3 whole; 3 sliced lengthwise) Coarse salt

12 ounces merguez (spicy Moroccan lamb sausages), casings removed

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cup extra-virgin olive oil, plus more for drizzling

¼ cup tahini

¼ cup fresh lemon juice, plus 1 teaspoon freshly grated lemon zest (2 lemons)

Freshly ground pepper

3 tablespoons fresh flat-leaf parsley leaves, for garnish

Flatbread crisps, for serving

1.
Bring 5 cups water and the fava beans, whole garlic cloves, and ½ teaspoon salt to a boil in a medium saucepan. Reduce heat, and simmer until the beans are tender, about 30 minutes. Drain well; let stand until cool, about 15 minutes.

2.
Crumble the sausage into a large skillet. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes. Add the sliced garlic. Cook, stirring occasionally, until the sausage is cooked through and the garlic is crisp, about 4 minutes more.

3.
Put the bean mixture, oil, tahini, lemon juice and zest, ¾ teaspoon salt, a pinch of pepper, and ¼ cup water in a food processor. Process, adding up to ¼ cup more water, until smooth and creamy. Season with salt and pepper.

4.
Smooth the dip in an even layer on a platter. Using a slotted spoon, arrange the sausage on top. Top with parsley; drizzle with oil. Serve with flatbread crisps.

swiss chard tzatziki

MAKES ABOUT 1¼ CUPS; SERVES 4

1 cup green or red Swiss chard, stemmed and finely chopped

1 garlic clove

¼ teaspoon coarse salt

1 cup low-fat Greek yogurt

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

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teaspoon cayenne pepper

2 whole-wheat pitas, cut into wedges and toasted

1.
Prepare an ice-water bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.

2.
Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges. The tzatziki can be refrigerated in an airtight container up to 1 week.

FIT TO EAT RECIPE
PER SERVING: 137 CALORIES, 5 G FAT, 3 MG CHOLESTEROL, 17 G CARBOHYDRATE, 311 MG SODIUM, 7 G PROTEIN, 3 G FIBER

basil chimichurri

MAKES ABOUT 1 ½ CUPS

In Argentina, garlicky chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least 1 hour ahead to allow the flavors to meld.

¼ cup finely chopped fresh basil leaves

¼ cup finely chopped fresh flat-leaf parsley

1 teaspoon finely chopped fresh oregano

½ cup extra-virgin olive oil

¼ cup red-wine vinegar

2 garlic cloves, minced

2 dried red chiles

¼ teaspoon coarse salt

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teaspoon freshly ground pepper

Stir together all ingredients in a bowl; cover and refrigerate at least 1 hour, and up to 3 days. Serve cold or at room temperature.

roasted red pepper and olive salsa

MAKES ABOUT 2 CUPS

Tangy olives balance sweet onions and peppers in this salsa. Its tartness is good on different sorts of white fish, such as tilapia.

½ cup red or white pearl onions, blanched and peeled

1 tablespoon unsalted butter

1 jarred roasted red pepper, finely chopped

½ cup pitted kalamata olives, thinly sliced

½ cup pitted green Cerignola olives, thinly sliced lengthwise

1 garlic clove, minced

2 tablespoons finely chopped fresh flat-leaf parsley

3 dried red chiles, crumbled

¼ cup extra-virgin olive oil

¼ cup sherry vinegar

¼ teaspoon coarse salt

¼ teaspoon freshly ground pepper

Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Refrigerate in an airtight container up to 3 days. Serve cold or at room temperature.

roasted tomato and chipotle salsa

MAKES ABOUT 3½ CUPS

The silky texture of this puréed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne. Serve it with chips or crudités.

3 dried chipotle peppers

2 dried cascabel peppers

2 cups boiling-hot water

4 medium tomatoes, halved

½ small white onion, coarsely chopped

¼ cup loosely packed fresh cilantro

1 cup soybean oil

1 teaspoon coarse salt