The Martha Stewart Living Cookbook (11 page)

1½ teaspoons coarsely ground pepper

½ cup sherry vinegar

½ cup champagne vinegar or white wine vinegar

Stir together the shallot, pepper, and vinegars. Let stand 20 minutes before serving.

thyme-cheddar twists

MAKES 18

1 cup milk

4 tablespoons sugar

2 envelopes active dry yeast (2 scant tablespoons)

3 cups all-purpose flour, plus more for dusting

1 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into pieces, plus 3 tablespoons unsalted butter, melted

3 large egg yolks

Vegetable oil, for bowl

1½ cups coarsely grated sharp white Cheddar cheese (about 4 ounces)

2 tablespoons chopped fresh thyme

2 teaspoons freshly ground pepper

1 large egg beaten with 1 tablespoon water, for egg wash

1.
Heat the milk in a small saucepan over medium heat until it registers 110°F on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons of the sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.

2.
Process the flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until the mixture resembles coarse meal. Add the milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.

3.
Preheat the oven to 375°F. On a lightly floured work surface, roll out the dough to form a 15 × 18-inch rectangle. Brush the surface with melted butter. Sprinkle the dough evenly with cheese, thyme, and pepper.

4.
Fold the dough in half horizontally. Roll out to form a 10 × 18-inch rectangle. Cut into 10-inch-long, ½-inch-wide strips.

5.
Twist 2 strips around each other; pinch the edges to keep the strips from unraveling. Shape the twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with the remaining strips.

6.
Brush the twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.

polenta squares with prosciutto

MAKES 48

Coarse salt

2 cups yellow cornmeal

2 teaspoons extra-virgin olive oil, plus more for the pan

6 slices prosciutto, cut into ¼-inch pieces

1 garlic clove, finely chopped

Freshly ground pepper

6 ounces Taleggio cheese, cut into ½-inch cubes (48 pieces)

Fresh marjoram sprigs, for garnish

1.
Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add the cornmeal, a little at a time. Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.

2.
Heat the oil in a medium skillet over medium-low heat until hot but not smoking. Add the prosciutto and garlic. Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta. Season with salt and pepper, if desired.

3.
Pour the polenta mixture into a 9 × 13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.

4.
If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).

5.
Trim ¼ inch from all sides of the polenta. Cut into 48 squares. Preheat the broiler with the rack 5 inches from the heat. Lightly brush a metal baking pan with oil; heat under the broiler 30 seconds. In batches, broil the squares in the pan, 2 minutes. Place a cheese cube on each square; season with pepper. Broil until the cheese is melted, about 1½ minutes. Garnish with marjoram sprigs.

pita crisps with feta-radish spread

SERVES 4

The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn’t sell it, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.

5 tablespoons extra-virgin olive oil

2 pocket pitas, split open

1 package sheep’s-milk feta cheese (8 ounces), coarsely chopped

¼ cup plain whole-milk yogurt, preferably Greek

2 tablespoons fresh lemon juice

3 tablespoons coarsely chopped fresh flat-leaf parsley

4 radishes, quartered and thinly sliced (about ½ cup)

1.
Preheat the oven to 350°F. Using 2 tablespoons of the oil, brush the insides of the pita rounds. Cut each round into 6 wedges. Arrange the wedges in a single layer on a baking sheet, oiled side up; toast until golden brown and crisp, 7 to 10 minutes.

2.
Meanwhile, pulse the feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until the mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in the parsley and radishes. Serve with pita crisps.

popovers with wild mushroom sauce

MAKES 12

We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cultivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead. Let it cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary. If you have leftovers, keep them in an airtight container for up to one day.

2 cups whole milk

4 large eggs

2 tablespoons unsalted butter, melted, plus 8 tablespoons (1 stick) unsalted butter

2 cups all-purpose flour

2 teaspoons coarse salt, plus more for seasoning

½ cup vegetable oil or vegetable shortening

4 shallots, finely chopped

2 pounds fresh wild mushrooms, such as morels, halved, or quartered if large

¾ cup medium-dry sherry

3 cups heavy cream

2 tablespoons finely chopped fresh tarragon

Freshly ground pepper

1.
Whisk together the milk, eggs, and melted butter in a medium bowl; set aside. Whisk together the flour and salt in a separate medium bowl. Pour the milk mixture into the flour mixture; whisk until blended. Cover; let the batter stand 1 hour.

2.
Preheat the oven to 450°F. Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place the pans on a rimmed baking sheet. Transfer to the oven; heat the oil in the pans 20 minutes.

3.
Pour the batter into the popover cups, filling each two-thirds full. Bake (do not open the oven while popovers cook) 15 minutes. Reduce the oven temperature to 350°F; continue to bake the popovers until well browned and crusty, about 20 minutes more. Invert the popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.

4.
Meanwhile, heat the remaining 8 tablespoons butter in a large skillet over medium heat. Add the shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add the mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add the sherry; cook until the liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add the cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in the tarragon, and season with salt and pepper.

5.
To serve, place the popovers on plates, and spoon mushroom sauce on top.

prosciutto crostini and fresh figs with gorgonzola

MAKES 20 OF EACH HORS D’OEUVRE

If you can’t find lemon thyme, use small, fresh basil leaves instead.

½ baguette

2 tablespoons extra-virgin olive oil

10 ounces Gorgonzola dolce, room temperature

¼ pound prosciutto, very thinly sliced and torn into bite-size pieces

Fresh lemon thyme, for garnish

10 fresh figs, halved lengthwise

Fresh tarragon, for garnish

1.
Preheat the broiler. Cut the baguette into 20 slices (each about ¼ inch thick); transfer to a baking sheet. Brush the tops with oil. Broil until golden, 1 to 2 minutes.

2.
Let cool, then spoon 1 teaspoon cheese onto each round. Top with prosciutto; garnish with lemon thyme.

3.
Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.

vietnamese summer rolls

MAKES 12

12 8-inch round rice paper wrappers

36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise

3 ounces thin dried rice stick noodles, prepared per package instructions

2 medium carrots, peeled into ribbons

4 cups mâche

2 cups fresh mint leaves

2 cups fresh cilantro leaves

Sweet and Sour Dipping Sauce (recipe follows)

1.
Soak a wrapper in warm water for 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut side up, on the bottom third, leaving a ½-inch border; top with 2 tablespoons each noodles, carrot, mâche, mint, and cilantro.

2.
Fold the bottom of the wrapper over the fillings; roll over once, tuck in the sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with the dipping sauce.

sweet and sour dipping sauce

MAKES ABOUT ½ CUP

1 teaspoon crushed red pepper flakes

¼ cup fresh lime juice (about 2 limes)

1 tablespoon minced garlic

3 tablespoons sugar

¼ cup Asian fish sauce (such as nam pla)

Soak the red pepper flakes in the lime juice for 4 minutes. Add the garlic, sugar, and fish sauce; stir until the sugar is dissolved.

grilled bread with chimichurri

SERVES 6

Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut 6 1¼-inch-thick slices. You can refrigerate leftover chimichurri in an airtight container for up to 2 days.

½ cup plus 2 tablespoons olive oil

1 medium onion, thinly sliced

½ cup packed fresh flat-leaf parsley leaves

½ teaspoon coarse salt

2 tablespoons red-wine vinegar

2 tablespoons packed fresh cilantro leaves

1 tablespoon fresh oregano leaves

1 tablespoon fresh lemon juice

2 garlic cloves, finely chopped

¼ teaspoon freshly ground pepper

½ teaspoon ground cumin

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teaspoon cayenne pepper

1 loaf ciabatta, halved horizontally

1.
Heat 1 tablespoon of the oil in a medium skillet over medium heat until hot but not smoking. Add the onion, and stir to coat. Cook, stirring, until softened, 3 to 4 minutes. Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more. Let cool.

2.
Make the chimichurri: Process the onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons of the oil in a food processor until the ingredients are finely chopped and the mixture comes together, about 15 seconds. Set aside.

3.
Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Using the remaining ¼ cup oil, brush the cut sides of the bread. Grill, cut side down, without turning, until underside is lightly charred, about 4 minutes. Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.

spiked clams and oysters

SERVES 6

Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it’s fine to use water instead. Setting the skillet over a grill gives the dish a touch of smokiness, or you can use your stove turned to medium-high heat.

½ cup tequila

12 littleneck clams (about 1¼ pounds), scrubbed well

12 oysters, such as Malpeque or bluepoint (about 2 pounds), scrubbed well

Chipotle Mayonnaise (recipe follows)

Bloody Mary Sauce (recipe follows)

Lime-Mint Sauce (recipe follows)

1.
Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Pour the tequila into a medium cast-iron skillet. Add the clams and oysters; tightly cover the skillet with foil. Transfer the skillet to the grill.

2.
Cook the oysters and clams until they open (check frequently after 8 minutes, lifting a corner of the foil with tongs). Using the tongs, transfer the clams and oysters as they open to serving bowls; continue to cook until all the oysters and clams are open, up to 5 minutes more. (Discard any that remain closed.) Serve with chipotle mayonnaise and sauces.

chipotle mayonnaise

MAKES ABOUT 1 CUP

¾ cup mayonnaise

1 tablespoon chipotle chiles in adobo

1 teaspoon fresh lime juice