The Martha Stewart Living Cookbook (131 page)

6 ears fresh corn, shucked

1½ cups cider vinegar

3 tablespoons sugar

½ teaspoon turmeric

¾ teaspoon mustard powder

1 tablespoon mustard seed

1 teaspoon coarse salt

1 dried bay leaf

4 cups green cabbage (about ½ pound), chopped into ½-inch pieces

2 red bell peppers, finely diced

1 large red onion, finely diced

1.
Fill a medium pot with water, and bring to a boil. Add the corn; cook until the kernels are tender, about 4 minutes. Using tongs, transfer the corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave the kernels from the cobs (to yield about 3 cups); set aside.

2.
Add the vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add the cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.

3.
Strain the mixture, and let the liquid and vegetables cool in separate bowls; discard the bay leaf. When cool, strain the liquid through a fine sieve into the bowl with the vegetables.

4.
Serve the relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

fennel, roasted tomato, and basil relish

MAKES ABOUT 3 CUPS

Serve with grilled shrimp, fish, or pork.

Olive oil cooking spray

1 pound ripe plum tomatoes (about 6)

4 garlic cloves

1 fennel bulb (about 1 pound), trimmed and cut into ¼-inch dice

¼ cup red-wine vinegar

1 tablespoon capers, rinsed and drained

¼ teaspoon crushed red pepper flakes or finely chopped fresh red chile

2 tablespoons extra-virgin olive oil

1 cup loosely packed fresh basil leaves

1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

1.
Preheat the oven to 400°F. Coat a baking sheet with cooking spray. Slice the tomatoes in half lengthwise; arrange them, cut side down, in a single layer on the prepared baking sheet. Place the garlic cloves on the baking sheet next to the tomatoes. Roast in the oven until the tomatoes are soft and wrinkled and the garlic is aromatic and tender, about 35 minutes. Let cool.

2.
In a medium bowl, stir to combine the fennel with the vinegar, capers, red pepper flakes, and oil. Finely chop the garlic, and roughly chop the tomatoes; add to the bowl. Slice the basil into fine strips; add to the bowl along with the parsley. Stir to combine; serve chilled or at room temperature.

FIT TO EAT RECIPE
PER SERVING: 78 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 9 G CARBOHYDRATE, 56 MG SODIUM, 2 G PROTEIN, 3 G FIBER

spicy pineapple and mint salsa

MAKES ABOUT 3 CUPS

Serve with grilled pork or fish, such as red snapper or striped bass.

½ red onion, thinly sliced

1 or 2 serrano chiles, seeded for less heat, if desired, and very thinly sliced

1 small garlic clove, minced

½ cup fresh orange juice (about 2 oranges)

1 tablespoon fresh lime juice (about 1 lime)

1 pineapple, peeled and chopped into ½-inch pieces

1½ teaspoons extra-virgin olive oil

1 cup loosely packed fresh mint leaves

In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add the oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add the mint; toss to combine.

FIT TO EAT RECIPE
PER SERVING: 176 CALORIES, 3 G FAT, 0 MG CHOLESTEROL, 42 G CARBOHYDRATE, 5 MG SODIUM, 2 G PROTEIN, 4 G FIBER

quick pear chutney

SERVES 4

¼ cup walnuts

1 teaspoon extra-virgin olive oil

1 shallot, minced

2 ripe but firm pears, cored and cut into ¼-inch dice

6 tablespoons cider vinegar

3 tablespoons honey

4 whole cloves

¼ cup golden raisins

1.
Preheat the oven to 375°F. Spread the walnuts on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.

2.
Heat the oil in a small saucepan over medium heat. Add the shallot, and sauté until softened, about 2 minutes. Add the pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until the pears are tender, 4 to 5 minutes. Discard the cloves; stir in the raisins and walnuts. Remove from heat. Serve warm or at room temperature.

rosemary balsamic marinade

MAKES ¾ CUP, ENOUGH FOR 2 POUNDS MEAT

This goes remarkably well with steak.

½ cup balsamic vinegar

2 tablespoons extra-virgin olive oil

6 garlic cloves, coarsely chopped

½ teaspoon freshly ground pepper, plus more for seasoning

6 rosemary sprigs, coarsely chopped

Coarse salt

1.
Whisk together the vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange the meat on top. Cover with the marinade; rub gently into meat. Sprinkle with the remaining rosemary. Cover; refrigerate for the length of time specified below, turning the meat occasionally.

2.
Before cooking, remove the marinating meat from the refrigerator, and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard the marinade. Season with salt and pepper; cook as desired.

MARINATING TIMES

Shellfish: 20 minutes

Cheese, tofu, and vegetables: 30 minutes

Thin and flaky fish fillets: 30 minutes

Thick and fatty fish fillets: 1 hour

Beef, chicken, game, lamb, and pork: 6 to 24 hours

spicy hoisin marinade

MAKES ¾ CUP, ENOUGH FOR
2½ POUNDS MEAT

This Asian-inspired marinade pairs perfectly with pork—turning into a sticky, spicy, sweet glaze when cooked—but can also be used with chicken or beef.

¼ cup soy sauce

¼ cup packed dark-brown sugar

2 tablespoons sherry

2 tablespoons fresh orange juice

2 tablespoons hoisin sauce

2 tablespoons freshly grated ginger

2 garlic cloves, minced

2 scallions, white and green parts, thinly sliced, plus more for garnish

1 tablespoon dry mustard

1 teaspoon crumbled dried chile or crushed red pepper flakes

Zest of 1 orange

1.
Whisk together the ingredients in a nonreactive bowl. Arrange the meat in a shallow nonreactive dish or resealable plastic bag. Add the marinade; rub gently into the meat. Cover; refrigerate for the length of time specified on Salsas, Sauces, Dips, and More, turning the meat occasionally.

2.
Before cooking, remove the meat from the refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.

cocktail sauce

MAKES 1 CUP

¾ cup prepared ketchup

2½ tablespoons prepared horseradish

2 tablespoons fresh lemon juice

½ teaspoon coarse salt

¼ teaspoon hot pepper sauce

In a bowl, whisk the ketchup, horseradish, lemon juice, salt, and pepper sauce to combine. Refrigerate in an airtight container for up to 3 days.

tandoori marinade

MAKES 2 CUPS, ENOUGH FOR 2 TO 2½ POUNDS MEAT OR FISH

The yogurt in this traditional Indian mixture tenderizes what you’re marinating. Try grilling the meat or fish to add a smoky flavor.

1 cup plain yogurt

1 onion, coarsely chopped

¼ cup loosely packed fresh cilantro, coarsely chopped

Zest of 1 lime

4 garlic cloves, coarsely chopped

2 to 3 tablespoons freshly grated ginger

2 tablespoons coarsely chopped fresh mint

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon ground turmeric

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

3 tablespoons olive oil

1 teaspoon coarse salt

¼ teaspoon freshly ground black pepper

1.
Whisk together the ingredients in a nonreactive bowl. Arrange the meat in a shallow nonreactive dish or resealable plastic bag. Cover with the marinade; rub gently into the meat. Cover; refrigerate for the length of time specified on Salsas, Sauces, Dips, and More, turning meat occasionally.

2.
Before cooking, remove the meat from the refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.

thyme, shallot, and lemon marinade

MAKES
²
/
₃
CUP, ENOUGH FOR 2 POUNDS MEAT OR FISH

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.

3 tablespoons fresh lemon juice

3 tablespoons dry white wine

2 tablespoons extra-virgin olive oil

1 bunch fresh thyme (12 to 15 sprigs)

2 shallots, thinly sliced

1 lemon, sliced into ¼-inch rounds

Coarse salt and freshly ground pepper

1.
Whisk together the lemon juice, wine, and oil in a shallow nonreactive dish. Arrange the meat or fish in a single layer in dish; turn to coat. Evenly scatter the thyme, shallots, and lemon slices over fish. Cover; refrigerate for the length of time specified on Salsas, Sauces, Dips, and More, turning the meat occasionally.

2.
Remove the marinating meat or fish from the refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

apricot mustard

MAKES ABOUT 1 CUP

4 ounces dried apricots

4½ teaspoons yellow mustard seeds

4½ teaspoons brown mustard seeds

2 tablespoons ground mustard

¼ cup distilled white vinegar

¼ teaspoon coarse salt

Mix the apricots, mustard seeds, ground mustard, and ¾ cup water in a bowl. Refrigerate, covered, overnight. Put the mixture in a food processor. Add the vinegar and salt; puree. The mustard can be refrigerated, up to 1 week.

green tomato salsa

MAKES 4 CUPS

We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.

1 poblano chile

2 pounds (about 6 medium) green tomatoes, seeded and finely chopped

1 small or ½ large Vidalia or other sweet onion, finely chopped

1 medium cucumber, peeled, seeded, and finely chopped

4 scallions, sliced thinly crosswise