The Martha Stewart Living Cookbook (132 page)

2 tablespoons fresh lime juice (about 2 limes)

1 tablespoon extra-virgin olive oil

½ cup finely chopped fresh cilantro

Coarse salt and freshly ground pepper

1.
Roast the chile directly on a gas-stove burner over high heat, or under the broiler, turning as each side blackens. Transfer to a bowl; cover with plastic. Let stand until cool enough to handle. Peel off the skin; discard the stem and seeds. Finely chop the chile, and place in a medium bowl.

2.
Add the tomatoes, onion, cucumber, scallions, lime juice, oil, and cilantro. Stir. Season with salt and pepper; let stand 30 minutes. Store in the refrigerator up to 3 days.

cranberry marmalade

MAKES ABOUT 4½ CUPS

5 juice oranges (6 ounces each), chopped into ¼-inch dice (including peel)

5 cups fresh cranberries

2½ cups sugar

Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving. The marmalade can be refrigerated, covered, up to 1 week.

lemon aïoli

MAKES 1 CUP

1 large egg

1 teaspoon coarse salt

½ cup canola oil

¼ cup extra-virgin olive oil

3 tablespoons fresh lemon juice

Zest of 1 lemon

Place the egg and salt in the bowl of a food processor; blend until foamy. With the machine running, add the canola oil and then the olive oil a few drops at a time and then in a slow, steady stream. Add the lemon juice and zest; blend briefly. Adjust the seasoning. Refrigerate in an airtight container for up to 2 days.

NOTE
Do not use raw eggs in food for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

basic vinaigrette

MAKES
²
/
₃
CUP

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

2 tablespoons good-quality white-wine vinegar

1 teaspoon Dijon mustard

1 small shallot, finely chopped

1 teaspoon coarse salt, plus more for seasoning

¼ teaspoon freshly ground pepper, plus more for seasoning

6 tablespoons good-quality olive oil

1.
Combine the vinegar, mustard, shallot, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes.

2.
While whisking, slowly add the olive oil until the mixture is emulsified. Adjust the seasoning with salt and pepper, if desired.

fresh mint jelly

MAKES 1 8-INCH-SQUARE PAN

You can substitute 3 tablespoons powdered pectin for the liquid pectin. Dissolve it in ½ cup warm water before adding it to the mint mixture.

2 cups firmly packed mint leaves and stems (3 to 4 bunches)

2 cups water

3 tablespoons fresh lemon juice

3½ cups sugar

3 ounces liquid pectin

2 drops green food coloring

1.
Place the mint in the jar of a blender with 2 cups water; blend for 10 seconds, until the mint is finely chopped. Place in a medium saucepot; bring to a boil. Remove from the heat; steep for 45 minutes to infuse the flavor. Strain into a bowl through a fine-mesh strainer lined with damp cheesecloth, squeezing out all liquid to yield 1¾ to 2 cups liquid.

2.
Return the mint water to a clean saucepan; add the lemon juice and sugar. Bring to a boil; cook for 1 minute; skim the surface. Add the pectin; return to a full boil; cook 1 minute more. Remove from heat; stir in the food coloring. Skim the surface. Pour into an 8-inch-square baking pan; let cool on a rack. Cover with plastic wrap; chill overnight.

3.
Run a paring knife around edges to loosen the jelly from the pan. Slice into ½-inch cubes; use an offset spatula to lift them from pan, and transfer to a serving dish.

buttermilk-herb vinaigrette

MAKES ABOUT ½ CUP

4 tablespoons buttermilk

2 tablespoons white-wine vinegar

½ garlic clove, minced

½ teaspoon coarse salt, plus more for seasoning

¼ teaspoon freshly ground pepper, plus more for seasoning

2 tablespoons extra-virgin olive oil

¼ cup chopped fresh herbs, such as chives, parsley, thyme, tarragon, and dill

Combine the buttermilk, vinegar, garlic, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes. Slowly whisk in the oil until the mixture is emulsified. Stir in the herbs. Adjust the seasoning, with salt and pepper.

cucumber relish

MAKES ABOUT 1 QUART

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

1½ teaspoons cumin seeds

2 cucumbers

2 celery stalks, finely chopped

1 bunch scallions, white and light green parts, thinly sliced

2 poblano chiles or green bell peppers, seeds and ribs removed, finely chopped

¼ cup finely chopped fresh cilantro

3 tablespoons fresh lemon juice

Coarse salt

1.
Heat a small skillet over medium heat. Add the cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.

2.
Peel and seed the cucumbers, and cut into ¼-inch dice. Place in a large bowl, and add the celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve.

eggplant caviar

MAKES 3½ CUPS

This dish calls for purple globe eggplants. Instead of cooking them over an open flame, you can use the oven: Place the eggplants on a shallow baking pan, and place under the broiler. Broil, turning the eggplants every 5 minutes, until the skin is blackened all over and the flesh is falling-apart tender, 20 to 30 minutes.

2 purple globe eggplants (1½ pounds each)

¼ cup minced onion (about 4 ounces)

2 plum tomatoes, seeded, finely chopped

¼ cup roughly chopped fresh flat-leaf parsley

½ cup extra-virgin olive oil

1½ teaspoons fresh lemon juice

Salt and freshly ground pepper

Pita or rye bread, for serving

1.
Roast the eggplants; peel away the blackened skin.

2.
Place the eggplants in a food processor; pulse until pureed. Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at room temperature with pita or rye bread.

pickled zucchini ribbons

MAKES 2 QUARTS

Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini and onions will quickly turn soggy and won’t retain their shape or texture during pickling.

2 pounds medium zucchini

2 medium onions

2 tablespoons coarse salt

1 quart cider vinegar

2 cups sugar

1 tablespoon dry mustard

1 tablespoon yellow mustard seed

1½ teaspoons turmeric

1 teaspoon ground cumin

1.
Using a mandoline or sharp knife, cut the zucchini lengthwise into
¹
/
₃
-inch-thick slices. Halve the onions lengthwise, and cut into
¹
/
₃
-inch-thick slices. Transfer the vegetables to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour.

2.
Meanwhile, bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.

3.
Rinse the zucchini and onions well, and drain. Pat dry between paper towels.

4.
Transfer the zucchini and onions to a large bowl; pour in the brine. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks).

spicy pickled green and wax beans

MAKES 2 QUARTS

Coarse salt

1 pound green beans, trimmed

1 pound yellow wax beans, trimmed

3 cups distilled white vinegar

3 garlic cloves

¼ teaspoon cayenne pepper

1.
Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook the beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.

2.
Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour the brine over the beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks more).

sweet pickled red onions

MAKES 1 QUART

2 pounds red onions

1 tablespoon coarse salt

3 cups cider vinegar

1½ cups sugar

15 whole black peppercorns

4 whole cloves

2 cinnamon sticks

6 whole allspice

2 dried hot red chiles

2 small bay leaves

1.
Cut the onions into ¼-inch-thick slices; transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well; drain. Pat dry between paper towels.

2.
Bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.

3.
Add the onions; bring to a boil. Transfer the onions to a large bowl using a slotted spoon. Let the brine cool completely, about 30 minutes; pour over the onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

marinated baby artichokes

MAKES 2 CUPS

These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish with roasted or grilled lamb.

2 lemons

1½ pounds baby artichokes

1 head garlic, cut in half

2 tablespoons whole black peppercorns

2 tablespoons coarse salt

¼ cup extra-virgin olive oil

1 small bunch fresh thyme

Pinch of freshly ground black pepper

1.
Fill a large bowl with cold water; juice the lemons into the water. Set aside. Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving the artichoke half intact. Transfer the cut artichokes to the acidulated water immediately.

2.
Drain the artichokes. Fill a large saucepan with water. Add the artichokes, garlic halves, peppercorns, 1½ tablespoons salt, 2 tablespoons olive oil, and thyme to the saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until they are tender when pierced with a sharp knife, about 5 minutes.

3.
Remove from heat, and drain. Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil. Season with the remaining 1½ teaspoons salt and pinch of pepper. Keep refrigerated, up to 5 days, until needed.

ginger pickled beets

MAKES 1 QUART

Serve these beets as part of a picnic platter or relish tray, or use them in sandwiches or salads. Golden beets work as nicely as red ones. Leaving beet tails and an inch or so of the stems intact helps minimize the loss of color (as well as flavor and nutrients) during cooking. Trim and peel the beets after they’ve been boiled; the skins will come off easily.

5 or 6 medium red beets (about 1½ pounds without greens), tails and about 1 inch of stems left intact

½ cup thinly sliced, peeled fresh ginger (about 1½ ounces)

1½ cups rice wine vinegar

¼ cup plus 1 tablespoon sugar

1 teaspoon coarse salt

1.
Prepare an ice-water bath; set aside. Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer the beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer the beets with a slotted spoon to the ice-water bath. Discard the cooking liquid. Trim the beets, and rub off the skins with paper towels, or peel the beets with a paring knife. Cut the beets into very thin rounds; transfer to a large bowl.

2.
Bring the ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the liquid over the beets; stir. Let stand until completely cool, at least 1 hour. Transfer to an airtight container, and refrigerate up to 1 month.

FIT TO EAT RECIPE
PER SERVING (½ CUP): 91 CALORIES, 0 G FAT, 0 MG CHOLESTEROL, 33 G CARBOHYDRATE, 309 MG SODIUM, 1 G PROTEIN, 3 G FIBER