The Martha Stewart Living Cookbook (68 page)

4.
Spoon one-third of the whites onto the base. Fold them in: Cut through the center of the mixture with a large rubber spatula; gently turn the spatula over. Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined. Fold in the remaining whites, one-third at a time.

5.
Pour the mixture into the prepared dish. Bake 15 minutes. Reduce temperature to 375°F; bake until set, 16 to 18 minutes. Remove the collar, and serve immediately.

orange hokkaido squash soufflés

SERVES 4

If you can’t find this squash, use butternut.

4 tablespoons unsalted butter, plus more for the ramekins

4 tablespoons all-purpose flour, plus more for the ramekins

1¼ cups half-and-half

3 sprigs thyme

1 dried bay leaf

2 shallots, coarsely chopped

1 cup Roasted Squash Puree, made with orange Hokkaido squash (Custards and Puddings)

4 large egg yolks

¾ teaspoon finely chopped fresh marjoram

Coarse salt and freshly ground pepper

4 ounces Gruyère cheese, grated on the large holes of a box grater

6 large egg whites

1.
Preheat the oven to 375°F. Butter 4 12-ounce ramekins, and line the bottoms and sides with parchment paper. Dust with flour; tap out excess.

2.
In a small saucepan, bring the half-and-half, thyme, and bay leaf to a simmer. Remove from heat; let stand, covered, 10 minutes. Strain through a fine sieve into a small bowl. Cover, and keep warm.

3.
In a medium saucepan, melt the butter over medium heat. Add the shallots; cook, stirring, until softened, about 3 minutes. Add the flour, and cook, stirring, 3 minutes more. Whisking, add the hot half-and-half in a slow stream; cook, whisking, until the mixture has thickened, about 2 minutes.

4.
Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat in the squash puree, then the egg yolks and marjoram. Season with salt and pepper, and fold in the cheese.

5.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt just until stiff peaks form. Gently fold into the squash mixture in 3 additions. Spoon the batter into the ramekins. Bake until the soufflés stop rising and a cake tester inserted gently in the centers comes out clean, 30 to 35 minutes. Serve.

ricotta cheese torta

MAKES 1 7-INCH TORTA; SERVES 4

This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad (Salads), it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least 1 hour at room temperature.

Vegetable oil cooking spray

2 to 3 tablespoons fine bread crumbs, preferably homemade

3 large eggs

¼ cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh marjoram

1 tablespoon chopped fresh mint

2 teaspoons finely grated lemon zest

2 pounds part-skim ricotta, drained

¾ teaspoon coarse salt

Freshly ground pepper

1.
Preheat the oven to 400°F, with a rack in the center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with the bread crumbs, coating evenly.

2.
In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest. Add the ricotta and salt; season with pepper. Stir to combine. Pour into the prepared pan.

3.
Bake until the top is deep golden brown and firm to the touch, about 1 hour.

4.
Place the pan on a plate to catch the juices. Let stand until the torta pulls away from the sides, about 10 minutes. Remove from the pan; serve warm or at room temperature.

FIT TO EAT RECIPE
PER SERVING: 369 CALORIES, 21 G FAT, 211 MG CHOLESTEROL, 14 G CARBOHYDRATE, 697 MG SODIUM, 30 G PROTEIN, 0 G FIBER

vegetable biryani

SERVES 6

½ teaspoon saffron, crumbled

¼ cup nonfat milk

1½ cups basmati rice, soaked in cold water 10 minutes and drained

3 tablespoons canola oil

2 large onions, thinly sliced

1½ teaspoons whole cumin seeds

¾ teaspoon ground cardamom

1 cinnamon stick, broken into 4 pieces

½ teaspoon ground cloves

1 tablespoon minced fresh ginger

2 garlic cloves, minced

3 plum tomatoes (about ½ pound), peeled, seeded, and chopped

6 ounces green beans, cut into thirds (about 1½ cups)

½ head cauliflower, cut into florets (about 2 cups)

2 carrots, cut into ½-inch pieces (about ¾ cup)

1 cup cooked or canned chickpeas, drained and rinsed

1½ teaspoons coarse salt

1 cup fresh or frozen peas

2 ounces (about ½ cup) cashews

1.
Preheat the oven to 350°F. Combine the saffron and milk in a small bowl; set aside. Place the rice in a medium saucepan with 1½ cups cold water. Bring to a boil over high heat, stir once, then reduce heat to low. Cover and simmer until the rice has absorbed all the water, about 20 minutes.

2.
Meanwhile, heat 2 tablespoons oil in a large sauté pan over medium-high heat. Add the onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes. Remove half the onions from the pan, and reserve. Add the remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes. Cook, stirring, until fragrant, about 2 minutes.

3.
Pour 1 cup water into the pan; bring to a simmer over medium-low heat. Add the green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer, and cover the pan. Cook until the vegetables are crisp-tender, about 10 minutes. Add the peas, and cook until bright green, about 2 minutes. Remove the pan from the heat.

4.
Place one-third of the rice in a 3½-quart heavy-bottomed casserole or baking dish with a tight-fitting lid. Drizzle half the saffron milk over the rice. Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving the liquid behind. Place another third of the rice on top; drizzle with the remaining saffron milk. Repeat with the remaining vegetables and rice. Spread the reserved onions over the top; sprinkle with cashews.

5.
Cover, and bake until the casserole is heated through and aromatic, about 30 minutes. Remove from the oven; let cool slightly before serving.

FIT TO EAT RECIPE
PER SERVING: 430 CALORIES, 14 G FAT, 0 MG CHOLESTEROL, 67 G CARBOHYDRATE, 516 MG SODIUM, 12 G PROTEIN, 8 G FIBER

layered eggplant and polenta casserole

SERVES 6

Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice-water bath, and let cool. Slip off and discard the peels and seeds.

2 tablespoons extra-virgin olive oil

1 yellow onion, cut into ¼-inch pieces

4 garlic cloves, minced

2 pounds fresh or canned plum tomatoes, peeled and chopped

¼ teaspoon coarse salt

1 tablespoon balsamic vinegar

1 tablespoon roughly chopped fresh oregano

¾ cup loosely packed basil leaves, roughly chopped

Freshly ground pepper

1¼ pounds medium eggplant, sliced into ¼-inch rounds

1 16-ounce log precooked polenta, sliced into ¼-inch rounds

1.
Preheat the oven to 400°F, with a rack in the upper third. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. Add the tomatoes and salt, and cook, stirring occasionally, until the sauce has thickened, about 30 minutes. Stir in the vinegar, oregano, and basil; season with pepper. Remove the sauce from the heat.

2.
Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Lightly brush the eggplant slices with the remaining tablespoon oil. Working in batches, lay the slices in skillet in a single layer; cook until browned and beginning to soften, 2 to 3 minutes per side. Transfer to a plate.

3.
Spoon about ½ cup tomato sauce into a 9-inch-square baking dish, spreading to coat evenly. Arrange the eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over the eggplant, and arrange the polenta rounds in slightly overlapping slices on top. Repeat with the sauce and another layer of eggplant. Finish by dotting with the remaining tomato sauce.

4.
Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove the foil; continue baking until the sauce is lightly caramelized and the eggplant is tender, about 15 minutes more. Remove from oven; let cool slightly, and serve.

FIT TO EAT RECIPE
PER SERVING: 156 CALORIES, 3 G FAT, 0 MG CHOLESTEROL, 30 G CARBOHYDRATE, 343 MG SODIUM, 5 G PROTEIN, 7 G FIBER

curried eggs

SERVES 5

4 teaspoons vegetable oil

1 shallot, minced

1 garlic clove, crushed

2 tablespoons grated fresh ginger

1 can (28 ounces) chopped tomatoes with juice

2 small green chiles, such as jalapeño or serrano, finely chopped, plus more for garnish

2 teaspoons ground turmeric

½ teaspoon ground cumin

3 sprigs cilantro, finely chopped, plus more sprigs for garnish

Coarse salt and freshly ground pepper

5 large eggs

1.
Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add the tomatoes and their juice, and the chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes are soft and the sauce has thickened, about 15 minutes.

2.
Break 1 egg into a small bowl; slide onto the tomato sauce. Repeat with the remaining eggs, arranging them around skillet. Cover, and cook until the egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.

sautéed tofu with bitter greens

SERVES 4 TO 6

1 1-pound block extra-firm tofu

3 tablespoons low-sodium soy sauce

2 tablespoons toasted sesame oil

½ teaspoon chili paste or Tabasco sauce (optional)

3 tablespoons fresh lime juice

1 tablespoon grated fresh ginger

6 garlic cloves, thinly sliced

2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces

1 teaspoon sesame seeds, lightly toasted

¼ teaspoon crushed red pepper flakes

1.
Cut the tofu in half lengthwise, then cut each piece across into 6 slices. Place the tofu on a paper-towel–lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.

2.
In a medium bowl, combine the soy sauce, sesame oil, chili paste or Tabasco sauce, if using, lime juice, ginger, and garlic. Set aside. Transfer the tofu to a medium bowl; toss with half the marinade; let sit for 30 minutes.

3.
Heat a nonstick skillet over medium heat. Working in batches, arrange the tofu in a single layer in the pan. Cook until golden brown, about 2 minutes per side. Transfer to a platter; repeat with the remaining tofu. Gradually add the greens to the skillet with the remaining marinade. Cook, tossing occasionally, until the greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to the platter with the tofu. Sprinkle with sesame seeds and red pepper flakes; serve.

FIT TO EAT RECIPE
PER SERVING: 223 CALORIES, 271 MG CALCIUM, 11 G FAT, 0 MG CHOLESTEROL, 412 MG SODIUM, 15 G PROTEIN, 1 G FIBER

marinated tofu with cold peanut noodles

SERVES 8

Drain the noodles well before coating with sauce.

1 tablespoon coarse salt

1 8-ounce package soba or other thin wheat noodles

Coconut Peanut Sauce (recipe follows)

¼ cup soy sauce

¼ cup mirin

2 tablespoons grated fresh ginger

2 12.3-ounce packages firm silken tofu

12 radishes, sliced paper thin

8 ounces jícama, peeled, cut into 1-inch-long matchsticks

1 3½-ounce package pea shoots or sprouts

1.
Bring a large pot of water to a boil, and add salt. Add the soba noodles; cook until al dente, 4 to 5 minutes. Drain into a large colander; rinse with cold water until completely cool. Drain well. Transfer the noodles to a large bowl; add the peanut sauce to coat.

2.
Combine the soy sauce, mirin, and ginger in a bowl. Cut the tofu into 8 pieces; place one on each plate. Drizzle with soy mixture. Divide the noodles among the plates; top with radishes, jícama, and pea shoots.

coconut peanut sauce

MAKES ABOUT ½ CUP

¼ cup coconut milk, well shaken