The Martha Stewart Living Cookbook (121 page)

CHEDDAR MIX-IN
Add 3 cups (9 ounces) grated Cheddar cheese to the butter and flour mixture after the butter has been cut in. Proceed with the remainder of the recipe.

cornmeal drop biscuits

MAKES 10

1½ cups all-purpose flour

1 cup yellow cornmeal, preferably stone-ground

2½ teaspoons baking powder

½ teaspoon salt

2 teaspoons sugar

½ cup (1 stick) unsalted butter

1 cup plus 1 tablespoon milk

1.
Preheat the oven to 375°F. In a medium bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or 2 knives, cut it in until the mixture resembles coarse crumbs.

2.
Add the milk, and stir until just combined.

3.
Spoon 10 mounds, about ½ cup each, onto a baking sheet 1 inch apart; bake until the biscuits start to brown, about 20 minutes. Remove from the oven; cool on a wire rack. Serve warm.

BACON AND ONION MIX-IN
Cut 6 ounces bacon into ½-inch pieces, and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a paper-towel–lined bowl. Add 1 small onion, cut into ¼-inch dice, to the hot fat in the skillet; cook until translucent, about 3 minutes. Drain on paper towels. Add the bacon and onion to the butter and flour mixture after the butter has been cut in. Proceed with the recipe.

angel biscuits

MAKES 24

Yeast is used as part of the leavening to give these biscuits the light, airy texture that inspired their name.

6 cups all-purpose flour, plus more for dusting

2 teaspoons sugar

1 teaspoon baking soda

1 tablespoon baking powder

1½ teaspoons coarse salt

1 envelope active dry yeast (1 scant tablespoon)

¼ cup warm water (105
°
to 110
°
F)

1 cup (2 sticks) butter, melted and cooled to 115
°
F

2 cups buttermilk, room temperature

1.
In a medium bowl, sift or whisk together the flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle the yeast over the warm water, and allow to stand until creamy looking, about 5 minutes.

2.
In a medium bowl, combine 1 cup of the flour mixture and the yeast mixture, melted butter, and 1 cup buttermilk. Stir to combine. Add the remaining flour and buttermilk alternately, stirring between additions. When a sticky dough forms, cover it with plastic wrap; refrigerate 2 hours.

3.
Preheat the oven to 450°F. Remove the dough from the refrigerator, and turn out onto a lightly floured work surface. Knead a few times, and roll to a ½-inch thickness. Cut out with a 2¼-inch round biscuit or cookie cutter, and place on a baking sheet about 1 inch apart. Bake 12 to 15 minutes or until golden on top and done in the middle. Remove from the oven; cool on a wire rack. Serve warm.

creamed corn bread

MAKES ONE 8-INCH-SQUARE BREAD

2 tablespoons unsalted butter, melted, plus more for pan

1 cup all-purpose flour

¾ cup yellow cornmeal

1 tablespoon baking powder

½ teaspoon coarse salt

½ cup milk

½ cup sour cream

1 large egg

¹
/
₃
cup sugar

1 14¾-ounce can creamed corn

1.
Preheat the oven to 425°F. Brush an 8-inch-square baking pan with butter. Set aside.

2.
Combine the flour, cornmeal, baking powder, and salt in a medium mixing bowl.

3.
Whisk together the milk, sour cream, egg, sugar, and butter in a small bowl. Stir in the creamed corn. Fold the wet ingredients into the dry ingredients until well combined.

4.
Pour the batter into the prepared pan; bake until set and golden brown, about 30 minutes. Cool slightly on a wire rack before cutting into squares.

oyster biscuits

MAKES ABOUT 24

These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature.

1 cup all-purpose flour, plus more for the work surface

¾ teaspoon coarse salt, plus more for sprinkling

1 teaspoon baking powder

½ teaspoon ground cumin or coriander

Pinch of cayenne pepper

2 tablespoons unsalted butter or shortening

½ cup milk

1.
Preheat the oven to 350°F. Place the flour, salt, baking powder, cumin or coriander, and cayenne in the bowl of a food processor fitted with the metal blade; pulse to combine. Add the butter or shortening; pulse until coarse crumbs form. With the machine running, add the milk slowly through the feed tube, just until the dough comes together.

2.
Turn out the dough onto a lightly floured surface, and knead once or twice until smooth. Roll out to ¼ inch thick. Sprinkle with salt, and roll lightly to make it adhere. Using a 1½-inch round or octagonal cookie cutter, cut out the dough, and transfer to an ungreased baking sheet. Gather together the scraps; reroll to cut out additional biscuits, if desired. Bake until golden, about 20 minutes. Transfer the pan to a wire rack to cool slightly before serving.

sweet-milk biscuits

MAKES ABOUT 20

5 cups all-purpose flour, plus more for dusting

2 tablespoons sugar

2 tablespoons baking powder

1 tablespoon coarse salt

¾ cup cold lard or vegetable shortening, cut into pieces

¼ cup cold unsalted butter, cut into pieces, plus ¼ cup melted butter

1¾ cups whole milk

1.
Preheat the oven to 375°F. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Work lard and butter into flour mixture with a pastry cutter or your fingers until largest pieces are the size of small peas. Add milk, and stir with a fork until a dough forms.

2.
Turn out dough onto a lightly floured surface, and pat out to 1 inch thick. Cut out rounds with a floured 2¼-inch biscuit cutter. Space 2 inches apart on a baking sheet lined with parchment paper. Gather together scraps, and repeat.

3.
Brush tops with melted butter. Bake until light-golden brown on top and cooked through, about 25 minutes. Transfer to a wire rack to cool 5 minutes before serving.

rosemary-oatmeal tea breads

MAKES THREE 6-INCH LOAVES

3 large sprigs fresh rosemary, plus 1 tablespoon finely chopped

1 large egg white, lightly beaten, plus 1 large egg

Superfine or granulated sugar, for dusting

5 tablespoons unsalted butter, softened, plus more for pans

1½ cups all-purpose flour

½ cup plus 2 tablespoons sugar

¾ teaspoon salt

2 teaspoons baking powder

½ teaspoon ground cinnamon

¾ cup whole milk

1 cup old-fashioned rolled oats

1.
Brush rosemary sprigs with egg white. Lightly dust with sugar. Set aside.

2.
Preheat the oven to 350°F. Lightly butter three 6 × 2-inch loaf pans. Whisk together flour, sugar, salt, baking powder, and cinnamon in a large bowl; set aside.

3.
Melt butter with milk and chopped rosemary in a small saucepan over low heat. Remove from heat, and stir in oats. Let cool slightly. Whisk whole egg into oat mixture; add to flour mixture, and stir just until flour is incorporated.

4.
Divide batter evenly among prepared pans. Place 1 sugared rosemary sprig on top of each loaf. Bake until tops are deep golden brown, 25 to 30 minutes. Let cool in pans on a wire rack 10 minutes. Turn out onto rack; let cool completely. Store in an airtight container at room temperature up to 3 days.

cream scones

MAKES 8 TO 10

2 cups all-purpose flour, plus more for work surface, hands, and cutter

3 tablespoons sugar, plus more for sprinkling

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

¹
/
₃
cup heavy cream, plus more for brushing

2 large eggs, lightly beaten

Strawberry preserves, for serving

Softly whipped cream, for serving

1.
Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.

2.
Sift together the flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.

3.
Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).

4.
Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4½ × 8½-inch rectangle, about ¾ inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

carrot tea cake

SERVES 10 TO 12

10 tablespoons (1¼ sticks) unsalted butter, softened, plus more for mold

1¼ cups all-purpose flour, plus more for mold

½ cup plus 2 tablespoons packed light-brown sugar

2 large eggs

1½ teaspoons pure vanilla extract

1 cup packed peeled grated carrots (4 to 5 carrots)

1 teaspoon baking powder

1 teaspoon coarse salt

½ teaspoon baking soda

½ cup walnuts, toasted, finely chopped

1 teaspoon confectioners’ sugar

1.
Preheat the oven to 350°F. Butter a 9-inch (5-cup) trois frères mold or Bundt pan. Dust with flour, and tap out excess. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.

2.
Add eggs, one at a time, mixing well after each addition. Add the vanilla and carrots, and mix until just combined. Reduce speed to low. Add flour, baking powder, salt, and baking soda. Mix until just combined. Stir in walnuts.

3.
Pour batter into the prepared mold. Bake until a cake tester inserted into center comes out clean, about 30 minutes. Let cool in pan on a wire rack 15 minutes. Turn out cake onto rack, and let cool completely. Before serving, dust with confectioners’ sugar. The cake can be stored in an airtight container at room temperature up to 3 days.

polenta quick bread with lemon and thyme

MAKES ONE 9-INCH LOAF

¾ cup (1½ sticks) unsalted butter, softened, plus more for pan

¹
/
₃
cup all-purpose flour, plus more for pan

¾ cup sugar

1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

3 large eggs

1 tablespoon coarsely chopped fresh thyme leaves, plus sprigs for garnish

1 cup fine yellow cornmeal (preferably stone-ground)

1 teaspoon baking powder

¾ teaspoon coarse salt

¼ cup pine nuts, toasted, half coarsely chopped and half whole

1.
Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan. Dust with flour; tap out excess. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.

2.
Add lemon zest; mix 1 minute. Add eggs, one at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.

3.
Pour batter into prepared pan. Sprinkle with whole pine nuts. Bake until a tester inserted into the center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme. The bread can be stored in an airtight container at room temperature up to 2 days.

breakfast
AND
brunch

herb frittata with zucchini and yellow squash

SERVES 6

1 tablespoon unsalted butter

2½ tablespoons olive oil

7 large eggs

¼ cup heavy cream or milk

¼ cup coarsely chopped fresh chives, plus whole chives for garnish

¼ cup coarsely chopped fresh flat-leaf parsley

½ teaspoon coarsely chopped fresh thyme

¼ teaspoon finely chopped fresh marjoram

½ teaspoon coarse salt

Freshly ground pepper

1 small zucchini, cut crosswise into thin rounds

1 small yellow summer squash, cut crosswise into thin rounds

1.
Heat the butter with 1½ tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.

2.
Preheat the broiler, with the rack about 7 inches from the heat source. Meanwhile, whisk together the eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.

3.
Add the egg mixture to the skillet; cook until the bottom is set and golden, about 4 minutes. Continue to cook, gently shaking the pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press the zucchini and squash on top, overlapping slightly in concentric circles.

4.
Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with the remaining tablespoon oil. Garnish with whole chives.

blueberry buttermilk flapjacks

MAKES 10

1¾ cups all-purpose flour

3½ tablespoons sugar

1 tablespoon baking powder

½ teaspoon coarse salt

1½ cups buttermilk

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 tablespoon unsalted butter, melted, plus more, softened, for the skillet and serving

2 tablespoons plus 2 teaspoons vegetable oil

1 cup blueberries, plus more for garnish

Pure maple syrup, for serving

1.
Sift together the flour, sugar, baking powder, and salt. Whisk together the buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into the flour mixture. Fold in the blueberries. Set batter aside.

2.
Heat ½ teaspoon butter and 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in
¹
/
₃
cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with the remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

coddled eggs with fines herbes

SERVES 4

The easiest way to coddle eggs is to place them in egg coddlers, special containers with tight-fitting lids, but you can also use ramekins or custard cups covered tightly with foil. Fines herbes is a combination of chopped fresh herbs, most often those below, but sometimes including others such as marjoram or savory.

Nonstick cooking spray

1 slice whole-wheat bread, crusts removed, cut into ¼-inch cubes, for garnish

Freshly ground pepper

1 tablespoon finely chopped fresh chives

2 tablespoons finely chopped fresh chervil

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh flat-leaf parsley

4 large whole eggs

4 large egg whites

1 tablespoon plus 1 teaspoon heavy cream

1 teaspoon coarse salt

1.
Preheat the oven to 350°F. Lightly coat 4 egg coddlers with cooking spray, and set aside. Lightly coat a rimmed baking sheet with cooking spray. Place the bread cubes on the baking sheet; sprinkle with pepper. Bake until golden and crisp on all sides, turning them once during cooking, about 7 minutes. Remove from the oven; set aside.

2.
Line the bottom of a large saucepan with a kitchen towel, and fill with enough water to come just below the rim of the egg coddlers. Place the pan over medium-high heat; bring the water to a boil. Combine the herbs in a small bowl, and mix well. Place 2 teaspoons mixed herbs in the bottom of each coddler; to each, add 1 whole egg and 1 egg white, and drizzle with 1 teaspoon heavy cream. Add ¼ teaspoon salt to each, and season with pepper. Screw lids on tightly.

3.
Using tongs, carefully place the egg coddlers in the boiling water. Reduce heat to medium, and simmer 6 minutes. Turn off heat; cover the pan, and let stand 4 to 5 minutes. Remove the coddlers from the pan, and remove the lids. Serve the eggs in the coddlers. Top each with a few croutons, and garnish with the remaining mixed herbs.

FIT TO EAT RECIPE
PER SERVING: 127 CALORIES, 7 G FAT, 219 MG CHOLESTEROL, 4 G CARBOHYDRATE, 628 MG SODIUM, 11 G PROTEIN, 0 G FIBER

PEELING HARD-COOKED EGGS

The fresher the egg, the harder it is to peel. This is because peelability is affected by the pH of the egg white; when the pH is below 8.9, the inner membrane tends to adhere to the albumen (egg white). Fresh eggs often have a pH of around 8.0. You might want to consider leaving fresh eggs in the refrigerator for at least 3 days before boiling them, or even longer; eggs can be safely refrigerated for up to 1 month.

After boiling the eggs, transfer them immediately to a bowl of ice water, and let them stand for 10 minutes to stop the cooking (cold eggs are easier to peel). To peel an egg, place it on your work surface, and roll it under your palm to crack the shell. Holding the egg under cold running water as you peel it can also help.

toad-in-the-hole

SERVES 4

2 large eggs

²
/
₃
cup milk

1 tablespoon Dijon mustard

Coarse salt and freshly ground pepper

½ cup all-purpose flour

3 tablespoons vegetable oil or bacon fat

5 English-style fresh pork sausages, casings removed

1 tablespoon chopped fresh rosemary

Onion Gravy (recipe follows)

1.
Preheat the oven to 425°F. In a medium bowl, whisk together the eggs, milk,
²
/
₃
cup water, and mustard; season with salt and pepper. Whisk in the flour. Let stand 20 minutes.

2.
Coat a 13 × 9-inch or 3½-quart baking dish with the oil; heat in the oven 10 minutes. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.

onion gravy

MAKES 1 CUP

3 tablespoons unsalted butter

2 medium onions, halved and thinly sliced

1 tablespoon all-purpose flour

¹
/
₃
cup Madeira wine

1 cup homemade or low-sodium store-bought chicken stock

½ teaspoon Worcestershire sauce

Coarse salt and freshly ground pepper

1.
Melt the butter in a large skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes.

2.
Add the flour. Cook, stirring constantly, 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve immediately.

strawberry-rhubarb coffee cake

SERVES 15

The batter for this cake is much like that for a biscuit; the chilled butter is cut in rather than creamed to produce a tender crumb. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

1¼ cups chilled unsalted butter, plus more, softened, for the pan

¼ cup freshly squeezed lemon juice (about 2 lemons)

¹
/
₃
cup cornstarch

2¾ cups sugar

1 pound strawberries, hulled and sliced

1½ pounds rhubarb, trimmed and cut into 1-inch pieces

3¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

2 large eggs

1½ cups buttermilk

1 teaspoon pure vanilla extract

1.
Preheat the oven to 350°F. Brush a 9 × 12 × 3-inch baking pan with butter, and set aside. Make the fruit sauce: Combine the lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add the strawberries and rhubarb; cook, stirring frequently, over medium heat, until the rhubarb is soft and the liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.

2.
Make the crumb topping: Combine ¾ cup sugar and ¾ cup flour in a medium bowl. Melt ¼ cup butter in a small saucepan over low heat. Drizzle the butter over the flour mixture; using your hands, mix until crumbly. Set aside.

3.
Make the cake batter: Whisk together the remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or 2 forks, cut the butter into the flour mixture until it resembles coarse meal. In a separate bowl, mix the eggs, buttermilk, and vanilla. Pour into the flour mixture; stir to combine.

4.
Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.

5.
Bake until the cake is golden brown and springs back when touched in the center, about 1 hour. Transfer the pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.

steel-cut oat porridge

SERVES 4

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.

1¼ cups skim milk

1 whole cinnamon stick

¼ teaspoon coarse salt

1 cup steel-cut oats

1 banana

4 Medjool dates, coarsely chopped

2 tablespoons brown flaxseed

1.
Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in the oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until the mixture is thick and the oats are tender, about 25 minutes. Discard the cinnamon stick.