The Martha Stewart Living Cookbook (137 page)

basic marinade

MAKES ABOUT ½ CUP

See Salsas, Sauces, Dips, and More for recommended marinating times. If you marinate meat overnight in this marinade, omit the lemon juice and add it 2 hours before cooking.

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cup extra-virgin olive oil

2 sprigs fresh rosemary, crushed

3 sprigs fresh thyme

3 large cloves garlic, peeled and smashed

Juice of 1 lemon

Pinch of freshly ground black pepper

Combine the oil, rosemary, thyme, garlic, lemon juice, and pepper; stir to combine. Unused marinade can be refrigerated in an airtight container up to 1 week. Discard marinade after using.

PASTRY

martha’s perfect pâte brisée

MAKES TWO 8- TO 10-INCH SINGLE-CRUST PIES OR ONE 8- TO 10-INCH DOUBLE-CRUST PIE

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

2½ cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) chilled unsalted butter, cut in pieces

¼ to ½ cup ice water

1.
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

2.
Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

large quantity pâte brisée

MAKES FOUR 5-INCH PIES

This recipe make 1½ times Martha’s Perfect Pâte Brisée (recipe Basics).

3¾ cups all-purpose flour

1½ teaspoons salt

1½ teaspoons sugar

1½ cups (3 sticks) chilled unsalted butter, cut in pieces

½ to ¾ cup ice water

1.
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

2.
Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

PERFECT PIECRUST

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Martha’s Perfect Pâte Brisée will also make two 6½-inch double-crust pies: Divide the dough into quarters and the filling in half; the baking time is the same.

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The amount of water required to hold the pastry together will vary, depending on the humidity.

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Chilling the piecrust before it is baked helps it keep its shape and gives it a professional look.

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Evenly brushing the egg wash over the piecrust results in an evenly browned crust.

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Martha likes to use glass pie plates so she can see whether the bottom crust is done.

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Flour, cornstarch, or tapioca can be used to thicken a berry pie.

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A fruit filling is usually done when the juices are bubbling.

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Bake the pie with a baking sheet underneath the plate to catch overflow from the filling.

pâte sucrée

MAKES TWO 8- TO 11-INCH TARTS

This pastry dough may be stored in the freezer for up to 1 month. Defrost by refrigerating overnight or letting stand at room temperature for 1 hour.

2½ cups all-purpose flour

3 tablespoons sugar

1 cup (2 sticks) chilled unsalted butter, cut into pieces

2 large egg yolks

¼ cup ice water

1.
Place the flour and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. In a small bowl, lightly beat the egg yolks and ice water. Add the egg water in a slow, steady stream through the feed tube, with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

2.
Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

PÂTE SUCRÉE WALNUT VARIATION:
Make the recipe as directed, substituting ¾ cup finely ground walnuts for ¾ cup of the flour.

chocolate pâte sucrée

MAKES ENOUGH FOR ONE 9-INCH TART

1¼ cups all-purpose flour

2 tablespoons cocoa powder

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cup sugar

½ teaspoon salt

6 tablespoons unsalted butter, chilled, cut into pieces

3 large egg yolks

½ teaspoon pure vanilla extract

1.
Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.

2.
Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.

PÂTE SUCRÉE CITRUS VARIATION
Make the recipe as directed, adding 2 teaspoons of freshly grated orange zest and 1 teaspoon freshly grated lemon zest with the dry ingredients.

DECORATING TECHNIQUES

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To make a crimped edge, line a pie plate with dough. Trim the overhang to 1 inch. Using the thumb and forefinger of one hand, push with the thumb of the other hand, crimping; continue around crust. Use the tines of a fork to crimp a single-crust pie and to make a seal for a double crust.

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To make a braided edge, cut 12-inch-long, ¼-inch-thick strips of dough; braid them. Brush the crust’s edge or the bottom of the braids with water; gently press the braid around the pie plate’s rim. Trim.

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To make designs, use cookie and aspic cutters, then attach the cutouts to the crust with water.

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To make a lattice top, roll out the crust. Using a fluted pastry wheel, make ½- to ¾-inch-wide strips, about 12 inches long. Lay the strips, spaced 1 inch apart, across the filling. Fold back every other strip almost to the edge, then lay a strip perpendicular to them at the folds. Return the folded strips. Fold back the remaining strips; arrange another perpendicular strip. Continue until the lattice is formed. Using a fork, seal the strips to the edge. For a shiny crust, brush it with a mixture of 1 egg and 2 tablespoons heavy cream.

pâte à choux

MAKES ENOUGH FOR 3 DOZEN CREAM PUFFS

1 cup water

1 stick (½ cup) unsalted butter

1 teaspoon sugar

½ teaspoon salt

1 cup all-purpose flour

5 large eggs (1 liquid cup)

1.
Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, and immediately remove from heat. Stir in the flour. When the flour is combined, return to heat. This mixture is called a
panade.
Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.