The Martha Stewart Living Cookbook (123 page)

4.
Whisk the eggs, milk, cream, and salt in a medium bowl; season with pepper. Crumble in the cheese, and stir in the caramelized onions. Pour the mixture into the tart shell; bake until puffed and pale golden brown, 30 to 35 minutes. Let cool at least 30 minutes before serving.

salmon, pea, and mint quiche

MAKES ONE 11½-INCH QUICHE

All-purpose flour, for dusting

Tart Dough with chives (opposite)

1 salmon fillet (about 1 pound), skinned

3 large eggs

1 cup milk

1 cup heavy cream

2 tablespoons Dijon mustard

1½ teaspoons coarse salt

½ teaspoon freshly ground pepper

1 cup shelled fresh peas or thawed frozen peas

¹
/
₃
cup finely shredded fresh mint

1.
On a lightly floured work surface, roll out the dough to ¼ inch thick. Cut out a 14-inch circle from the dough. Press the dough circle onto the bottom and up the sides of an 11½-inch round ceramic quiche dish; trim the dough flush with the top edge of the dish. Prick the bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.

2.
Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.

3.
Fill a wide medium saucepan halfway with water; bring to a simmer over medium heat. Add the salmon; simmer until opaque but still pink in middle, about 11 minutes. Remove the salmon; let cool.

4.
Flake the salmon with a fork; set aside. Whisk the eggs, milk, cream, mustard, salt, and pepper in a large bowl. Stir in the salmon, peas, and mint. Pour the mixture into the tart shell; bake until puffed and pale golden brown, 40 to 45 minutes. Let cool at least 30 minutes before serving.

cremini and porcini quiches

MAKES SIX 4-INCH QUICHES

Tart Dough with thyme (Breakfast and Brunch)

All-purpose flour, for dusting

½ ounce dried porcini mushrooms

1 cup boiling water

1 tablespoon unsalted butter

9 ounces cremini mushrooms, halved lengthwise

2 large eggs plus 1 large egg yolk

1½ teaspoons coarse salt

¼ teaspoon freshly ground pepper

¾ cup heavy cream

1.
Set 6 4-inch cake rings (with 1
³
/
₈
-inch sides) on a baking sheet lined with parchment paper; set aside. Cut the dough into 6 equal pieces. On a lightly floured surface, roll out the pieces, 1 at a time, to
¹
/
₈
inch thick. Using a cake pan as a guide, cut an 8-inch circle from each piece. Fit the circles into the cake rings, trimming the dough flush with the tops of the rings to make tart shells. Prick the bottoms all over with a fork. Freeze until firm, at least 30 minutes. Preheat the oven to 400°F.

2.
Line the tart shells with parchment paper; fill with pie weights or dried beans. Bake until the dough edges start to feel firm, about 20 minutes. Remove the parchment and weights; continue baking until the crusts are pale golden brown, about 10 minutes. Let cool completely on a wire rack. Reduce the oven temperature to 350°F.

3.
Soak the porcini in boiling water; let soften 30 minutes. Melt the butter in a large skillet over medium-high heat; cook the cremini, cut sides down, without stirring, until deep golden brown, about 5 minutes. Set aside.

4.
Lift out the porcini; pour the soaking liquid through a fine sieve into a blender. Add the porcini, eggs and yolk, salt, and pepper; blend until smooth. Add the cream; blend.

5.
Divide the filling among the tart shells. Arrange the cremini in the filling, cut sides up. Bake until set, about 40 minutes. Let cool at least 30 minutes before serving.

granola with flaxseed

MAKES 5½ CUPS

Store the granola in an airtight container at room temperature up to 1 week.

2 cups old-fashioned rolled oats

1 cup sweetened shredded coconut

¾ cup sliced blanched almonds (about 2½ ounces)

¼ cup vegetable oil

¼ cup honey

1 tablespoon flaxseed oil

½ cup dried cranberries

½ cup golden raisins

¼ cup unsalted sunflower seeds

1 tablespoon ground golden flaxseed (from about 1½ teaspoons whole)

1.
Preheat the oven to 350°F. Toss together the oats, coconut, and almonds in a medium bowl; set aside. Whisk together the vegetable oil and honey in a small bowl; stir into the oats mixture. Spread out the oats mixture on a rimmed baking sheet.

2.
Bake, stirring occasionally, until golden brown, 17 to 20 minutes. Let cool 10 minutes; toss with the flaxseed oil. Let cool completely. Transfer to a large bowl; stir in the dried cranberries, raisins, sunflower seeds, and ground flaxseed.

FIT TO EAT RECIPE
PER SERVING (½ CUP): 271 CALORIES, 15 G FAT, 0 MG CHOLESTEROL, 32 G CARBOHYDRATE, 25 MG SODIUM, 5 G PROTEIN, 4 G FIBER

breakfast enchiladas

SERVES 6

You can use shredded Monterey Jack cheese in place of the cotija and queso blanco. Other wild mushrooms, such as shiitakes, can be substituted for the porcini.

12 yellow corn tortillas (6 inches each)

4½ teaspoons extra-virgin olive oil

1 cup fresh corn kernels (1 ear)

½ shallot, finely chopped

½ small zucchini, diced

½ small yellow summer squash, diced

1 ounce fresh porcini mushrooms, cut into ¼-inch pieces

Coarse salt and freshly ground pepper

6 large eggs

3 tablespoons heavy cream

2 tablespoons unsalted butter

Red Chile Sauce (recipe follows)

Green Chile Sauce (recipe follows)

8 ounces cotija cheese, crumbled

2 plum tomatoes, seeded and diced

¼ cup chopped fresh cilantro

6 ounces queso blanco, shredded

1.
Wrap the tortillas in a clean kitchen towel; place in a bamboo steamer basket. Fill a wok with 2 inches water; bring to a boil. Reduce heat to medium; set the steamer in the wok. Steam the tortillas until softened, 6 minutes. (Or wrap the tortillas in a damp, clean kitchen towel, and heat until softened, 10 to 15 seconds in a microwave or 7 to 10 minutes in a 200°F oven.) Set aside.

2.
Preheat the oven to 375°F. Heat the oil in a large nonstick skillet over medium-high heat until hot but not smoking. Cook the corn, stirring, until just caramelized, about 5 minutes. Add the shallot, zucchini, summer squash, and mushrooms; cook, stirring, until tender, about 4 minutes. Season with salt and pepper. Transfer to a bowl.

3.
Vigorously whisk the eggs and cream until blended. Season with salt and pepper. Heat the butter in a large nonstick skillet over medium-high heat until foamy. Add the egg mixture; cook, stirring, until scrambled but not dry, about 4 minutes.

4.
Pour ½ cup red chile sauce along 1 long side of a 9 × 13-inch baking dish; pour ½ cup green chile sauce along the opposite long side (the sauces should meet).

5.
Spread 1 tablespoon red chile sauce on 1 tortilla; sprinkle 2 tablespoons cotija over the entire surface. On the bottom third of the tortilla, place 4½ teaspoons each egg and corn mixture, 1 teaspoon tomatoes, and ½ teaspoon cilantro. Firmly roll the tortilla; place in a baking dish, seam side down. Repeat with the remaining tortillas.

6.
Pour ½ cup each red and green chile sauce on top of the enchiladas, mirroring the sauces on the bottom. Sprinkle with queso blanco. Bake until heated through, about 25 minutes. Garnish with the remaining 2 tablespoons cilantro, and serve with the remaining chile sauce.

red chile sauce

MAKES 3 CUPS

Be sure your kitchen is well ventilated when you soak the New Mexican and guajillo chiles; their vapors can be a mild irritant.

9 dried New Mexican chiles

6 dried guajillo chiles

1 quart boiling water, for soaking the chiles

6 garlic cloves (do not peel)

6 plum tomatoes

2 tablespoons vegetable oil

½ large white onion, finely chopped

4½ teaspoons New Mexican chili powder

6 chipotle chiles in adobo sauce, seeded

1 tablespoon dried Mexican oregano

Coarse salt

1.
Toast the New Mexican and guajillo chiles in a dry large cast-iron skillet over medium-high heat, turning, until warm and soft, about 30 seconds per side (do not let blacken, or the chiles will be bitter). Remove the chiles; reserve the skillet.

2.
Discard the stems; cut the chiles lengthwise with kitchen shears, and discard the seeds. Cover the chiles with boiling water. Let stand until hydrated, about 20 minutes.

3.
Meanwhile, cook the garlic and tomatoes in the skillet over medium-high heat, turning, until charred and soft, about 10 minutes. Set the tomatoes aside; peel the garlic.

4.
Heat the oil in the skillet over medium-low until hot but not smoking. Cook the onion until translucent, about 5 minutes. Add the chili powder; cook 1 minute. Drain chiles, reserving 1½ cups liquid.

5.
Puree the onion, hydrated chiles, chipotle chiles, tomatoes, garlic, and oregano in a blender, adding a small amount of the reserved soaking liquid if the mixture seems dry. Pass the sauce through a fine sieve into the skillet. Cook over medium heat, stirring, 5 minutes. Add the remaining soaking liquid. Simmer until the sauce is thickened, 12 to 15 minutes. Season with salt. If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).

green chile sauce

MAKES 3 CUPS

1 can (27 ounces) whole green chiles, drained and seeded

6 garlic cloves (do not peel)

4 tomatillos, husked

2 teaspoons extra-virgin olive oil

1 small white onion, cut into ½-inch pieces

2 teaspoons dried Mexican oregano

¾ teaspoon ground cumin

Coarse salt

1.
Puree the chiles in a blender, adding a little water if the puree seems dry.

2.
Cook the garlic and tomatillos in a dry large cast-iron skillet over medium-high heat, turning occasionally, until golden brown and softened, about 8 minutes. Peel the garlic. Coarsely chop the garlic and tomatillos; set aside.

3.
Heat the oil in the same skillet over medium heat until hot but not smoking. Cook the onion until softened and translucent, about 5 minutes. Add the chile puree, garlic, tomatillos, ½ cup water, and the oregano and cumin. Bring to a boil; reduce heat. Simmer until the sauce is thickened, about 15 minutes. Season with salt. If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).

triple-citrus coffee cake

MAKES TWO 16-INCH LOAVES; EACH SERVES 6 TO 8

13 tablespoons (1
⁵
/
₈
sticks) unsalted butter, melted and cooled, plus more for the bowl

½ cup water, warmed to 110
°
F

2 envelopes active dry yeast (2 scant tablespoons)

²
/
₃
cup plus 1 teaspoon granulated sugar

1 cup freshly squeezed orange juice

2 large eggs, lightly beaten, plus 1 large egg, lightly beaten, for egg wash

Finely grated zest of 1 lemon

Finely grated zest of 1 lime

Finely grated zest of 1 orange

1 teaspoon fine salt

5 to 6 cups all-purpose flour, plus more for dusting

1 pound (two 8-ounce bricks) cream cheese, room temperature

1 cup confectioners’ sugar

2 large egg yolks

2 teaspoons pure vanilla extract

1 cup dried cranberries (4¼ ounces)

²
/
₃
cup poppy seeds

1.
Butter a large bowl; set aside. Stir the warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until the yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in the orange juice, 2 eggs, remaining
²
/
₃
cup granulated sugar, ½ cup butter, citrus zests, and salt. Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until the dough pulls away from the sides of the bowl and forms a ball.

2.
Turn out the dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to the buttered bowl; brush the dough with 1 tablespoon butter. Loosely cover with plastic wrap; let the dough rise until doubled in bulk, about 1½ hours.

3.
Meanwhile, stir the cream cheese, confectioners’ sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in the dried cranberries and poppy seeds; set aside.

4.
Butter 2 baking sheets; set aside. Punch down the dough, and divide it in half. Roll out 1 half into an 11 × 15-inch rectangle. Brush with 2 tablespoons butter, leaving a ½-inch border. Spread 1½ cups filling evenly over the butter. Beginning at 1 long side, tightly roll the dough into a log, encasing the filling. Pinch the seam to seal.