The Martha Stewart Living Cookbook (70 page)

3.
Return the strained liquid to the sauté pan, and stir to combine with the remaining corn mixture. Cook over medium heat until the liquid just comes to a simmer. Remove from heat, and season with salt and pepper. Serve hot.

quick braised artichokes

SERVES
4

If you like, snip the prickly points of the leaves with scissors before you cook the artichokes. The tender leaves and hearts are delicious dipped in Aïoli (Fish and Shellfish).

2 large artichokes

1 lemon, halved

6 sprigs thyme

1 garlic clove, smashed

2 dried bay leaves

½ teaspoon coriander seeds (optional)

2 teaspoons coarse salt

1 tablespoon extra-virgin olive oil

1.
Cut each artichoke lengthwise into quarters through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately squeeze the juice from one of the lemon halves over all artichokes to prevent them from discoloring.

2.
Place all the ingredients, including the remaining lemon half, in a large saucepan; fill with enough cold water to cover the artichokes. Cover the pan, and bring the water to a simmer over high heat. Reduce heat to medium-low; cook just until the artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let the artichokes sit in the cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.

flageolet

MAKES
2
CUPS

Flageolet, pale green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb.

1½ cups dried flageolet beans, sorted and rinsed well

8 cups water, plus more for soaking

1 sprig rosemary

1 dried bay leaf

4 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1.
Place the beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.

2.
Transfer the beans to a colander to drain. Return to the stockpot; cover with 8 cups water. Add the rosemary and bay leaf. Bring to a boil; reduce heat, and simmer, covered, until the beans are tender, about 1 hour 10 minutes. Transfer to a serving bowl; discard the herbs. Gently toss with the oil, and season with salt and pepper. Serve.

swiss chard with olives

SERVES
4

Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.

2 small bunches (about 1¼ pounds) Swiss chard, trimmed and washed

1 teaspoon olive oil

1 small yellow onion, sliced ¼ inch thick

2 garlic cloves, thinly sliced

1 jalapeño pepper, finely chopped

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cup pitted and roughly chopped brine-cured olives, such as kalamata (about 16)

½ cup water

1.
Separate the leaves from the stems of the Swiss chard. Roughly chop the leaves, and set aside. Cut the stems into 1-inch pieces.

2.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño, and sauté until the onion is translucent, about 6 minutes. Add the Swiss chard stems, olives, and the water; cover, and cook 3 minutes. Stir in the Swiss chard leaves; cover, and continue cooking until both stems and leaves are tender, about 4 minutes. Serve immediately.

FIT TO EAT RECIPE
PER SERVING: 101 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 13 G CARBOHYDRATE, 568 MG SODIUM, 3 G PROTEIN, 2 G FIBER

sugar snap peas with toasted almonds

SERVES
4

½ cup whole almonds (2½ ounces)

3 tablespoons unsalted butter

1 pound fresh sugar snap peas, ends trimmed

3 tablespoons fresh lemon juice (1 lemon)

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

1.
Preheat the oven to 400°F. Spread the almonds on a baking sheet; place in the oven. Toast until the almonds are golden and fragrant, 8 to 10 minutes. Remove from the oven; let cool completely. Transfer half the almonds to a cutting board, and chop coarsely. Place the remaining half in the bowl of a food processor fitted with the metal blade; process until the almonds are finely chopped, 15 to 20 seconds. Add the coarsely chopped almonds, and stir to combine.

2.
Melt the butter in a large skillet over medium heat. Add the peas, lemon juice, salt, and pepper; stir until all the ingredients are well combined and heated through, about 2 minutes. Sprinkle with the almonds, and toss to coat. Transfer to a serving bowl, and serve.

braised sweet onions

SERVES
4

2 sweet onions (medium)

3 tablespoons olive oil

½ teaspoon coarse salt

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teaspoon freshly ground pepper

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

3 sprigs thyme

3 sprigs rosemary

1.
Preheat the oven to 350°F. Peel the onions, trim the root end, and cut each in half; cut each half into 3 wedges. Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the onion wedges, and season with salt and pepper; sauté until golden brown, about 5 minutes on each side.

2.
Add the chicken stock, thyme, and rosemary; transfer the pan to the oven. Cook, basting the onions periodically with the cooking liquid, until the onions are tender and the stock has reduced and thickened, 55 to 60 minutes. Remove from the oven, and serve.

glazed baby turnips and cipollini onions

SERVES
6
TO
8

To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.

1 tablespoon unsalted butter

1 teaspoon sugar Coarse salt and freshly ground pepper

3 to 3½ pounds (about 8 or 9 bunches) baby turnips, peeled and trimmed

3 8-ounce bags cipollini onions, peeled and trimmed

½ cup water

Fresh herbs, for garnish

1.
Melt the butter in a large saucepan over medium-low heat. Add the sugar; season with salt and pepper. Cook until the butter starts to color, about 1 minute. Add the turnips and onions, swirling the pan to evenly coat. Add the water; cover, and cook until almost all the water has evaporated and the vegetables are glazed, about 20 minutes.

2.
Remove the cover; continue cooking until the liquid has evaporated and the vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.

white asparagus with hollandaise sauce

SERVES
6
TO
8

White asparagus spears are generally thicker than their green counterparts, so be sure to trim the tough ends of the stalk and cook until they are perfectly crisp-tender.

6 quarts water

3 tablespoons coarse salt

3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch

Hollandaise Sauce (recipe follows)

Bring the water to a boil in a large stockpot, and add the salt. Place the asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.

hollandaise sauce

MAKES
3
CUPS

Clarifying the butter is an easy and helpful way to achieve perfect hollandaise sauce.

2 cups (4 sticks) unsalted butter

6 large egg yolks

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cup dry white wine

2 tablespoons water

2 teaspoons fresh lemon juice

Coarse salt

Cayenne pepper (optional)

1.
Clarify the butter: Slowly melt the butter in a small saucepan over medium heat, and skim off surface foam. Pour the clear layer of butter into a large glass measuring cup, leaving behind the milky residue, which can be discarded. Let the butter cool until it is lukewarm.

2.
Meanwhile, place the egg yolks and wine in a heatproof bowl set over a pan of simmering water. Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes. Remove from heat; continue whisking until the mixture is the same temperature as the butter, about 30 seconds.

3.
Whisking constantly, add the butter to the egg mixture, 1 drop at a time at first and gradually increasing to a steady stream. When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired. Serve immediately, or keep warm over a pan of simmering water removed from heat.

sautéed chicory

SERVES
4

This is a quick and delicious side dish for any season, as chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

2 tablespoons extra-virgin olive oil

2 anchovy fillets, coarsely chopped (optional)

1 head radicchio (about 10 ounces), trimmed and sliced into ½-inch pieces

1 bunch chicory (about 1½ pounds), trimmed and roughly chopped

Coarse salt and freshly ground pepper

Balsamic vinegar, for drizzling

Heat the olive oil in a large skillet over medium-high heat. Add the anchovies, and cook 1 minute. Add the radicchio and chicory; sauté until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to a serving platter, and drizzle with balsamic vinegar.

fricassee of wild mushrooms

SERVES
4

14 ounces chanterelle mushrooms, tough ends of stems removed

5 tablespoons unsalted butter

1 garlic clove, minced

1 medium shallot, finely chopped

7 ounces blue foot or oyster mushrooms, tough ends of stems removed

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

1 teaspoon fresh lemon juice

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cup dry white wine

2 ounces black trumpet mushrooms

6 tablespoons roughly chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh chives

3 tablespoons chopped fresh chervil

1.
Rinse the chanterelles quickly with cold water (do not soak) in a colander, and dry thoroughly on paper towels. Wipe the other mushrooms with a damp paper towel, or if necessary, rinse with cold water and dry well on paper towels.

2.
In a large sauté pan, melt 3 tablespoons butter over medium heat. Add the garlic and shallot; cook until the shallot begins to soften, about 1 minute. Add blue foot mushrooms; cook, stirring often, until the mushrooms wilt, about 4 minutes. Season with salt, pepper, and lemon juice.

3.
Add the white wine, and cook until fully evaporated, 1 to 2 minutes. Add the black trumpet mushrooms, parsley, chives, chervil, and remaining 2 tablespoons butter; cook until the mushrooms wilt, 1 to 2 minutes. Serve immediately.

winter greens and bacon

SERVES 4

Any combination of kale, chard, and mustard or collard greens works well.

4 slices thick-cut bacon, cut into ½-inch strips

1 pound kale, ribs removed, leaves torn into 2-inch pieces

1 bunch Swiss chard, ribs removed, leaves torn into 2-inch pieces

¾ cup water

2 teaspoons apple cider vinegar

Coarse salt and freshly ground pepper

1.
In a large skillet over medium heat, cook the bacon until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Pour off all but 2 tablespoons rendered fat.

2.
Add the greens and water to the pan, and bring to a boil. Cover, reduce heat, and simmer until the greens are wilted and almost all the water has evaporated, about 8 minutes.

3.
Remove the greens from the heat. Stir in the vinegar, and season with salt and pepper. Toss in the bacon. Serve warm.

carrot, parsnip, and pea gratin

SERVES
6

Unsalted butter, for baking dish

5 large carrots, cut into 1-inch pieces

5 large parsnips, cut into 1-inch pieces

10 ounces frozen peas, thawed

10 ounces frozen pearl onions, thawed

1 cup heavy cream

Coarse salt and freshly ground pepper

Preheat the oven to 375°F. Butter a 2-quart gratin or baking dish. Place the carrots, parsnips, peas, and onions in a medium bowl. Pour in the cream; season well with salt and pepper. Toss until well combined. Pour into the baking dish; bake, stirring halfway through, until bubbly and golden brown, 40 to 50 minutes. Serve immediately.

roasted baby artichokes, asparagus, and fennel with olives