The Martha Stewart Living Cookbook (134 page)

1.
Preheat the broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.

2.
Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.

3.
Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With the machine running, pour in the oil in a slow, steady stream. Season with salt. The salsa can be refrigerated in an airtight container up to 5 days. Serve warm or at room temperature.

summer bagna cauda

SERVES 6

Set out a dish of peppery extra-virgin olive oil with a dash of aged balsamic vinegar, Vincotto (sweet Italian vinegar), or verjus for dipping.

Whole milk, for soaking

2 ounces anchovy fillets

½ cup extra-virgin olive oil

6 young garlic cloves (or regular garlic), finely chopped

¼ cup (½ stick) unsalted butter, cut into small pieces

1 tablespoon fresh lemon juice

Sea salt flakes and freshly ground pepper

4 pounds fresh vegetables, such as celery, Belgian endive, young wild fennel (halved lengthwise), Persian cucumbers (halved or quartered lengthwise), purple scallions, and Romano beans

Calimyrna figs, for serving

1.
Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels; pat dry. Coarsely chop.

2.
Put ¼ cup oil and the garlic into a small saucepan over low heat. Cook until garlic softens but does not brown, about 5 minutes. Add anchovies. Cook, whisking constantly, 1 minute. Add butter. Cook, whisking, until butter has melted.

3.
Remove pan from heat. Whisk in the remaining ¼ cup oil in a slow, steady stream until mixture thickens and comes together. If the mixture separates at any point, add 2 ice cubes, and whisk until mixture comes together; remove partially melted ice cubes.

4.
Whisk in lemon juice, and season with salt and pepper. Serve warm or at room temperature with the vegetables and the figs.

zucchini, avocado, and pomegranate salsa

SERVES 6; MAKES ABOUT 2 CUPS

2 zucchini (about 1 pound), trimmed and cut into ½-inch dice (about 3½ cups)

1 tablespoon extra-virgin olive oil

1 teaspoon finely chopped fresh oregano

¾ teaspoon coarse salt

Freshly ground pepper

¼ cup finely chopped red onion

1 avocado, halved, pitted, peeled, and cut into ¼-inch dice (about 1 cup)

½ cup pomegranate seeds

1 tablespoon crumbled feta cheese

1 tablespoon fresh lime juice

3 whole-wheat pitas (6 inches each)

Olive oil cooking spray

1.
Preheat the oven to 425°F. Toss zucchini with oil, oregano, ¼ teaspoon salt, and
¹
/
₈
teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)

2.
Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, ¼ teaspoon salt, and
¹
/
₈
teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).

3.
Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining ¼ teaspoon salt and
¹
/
₈
teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa. The pitas can be stored in an airtight container at room temperature up to 3 days.

FIT TO EAT RECIPE
PER SERVING (
¹
/
₃
CUP SALSA, 6 CHIPS): 162 CALORIES, 1 G SATURATED FAT, 6 G UNSATURATED FAT, 1 MG CHOLESTEROL, 21 G CARBOHYDRATE, 287 MG SODIUM, 4 G PROTEIN, 5 G FIBER

warm cheese and glazed pecan dip

SERVES 12

Try this dip with sliced green apple, toasted rustic bread, or crackers.

1½ cups pecan halves

3 tablespoons unsalted butter, melted

3 tablespoons packed light-brown sugar

1½ teaspoons coarse salt

¼ teaspoon plus a pinch of cayenne pepper

2 packages (8 ounces each) cream cheese, room temperature

8 ounces extra-sharp white Cheddar cheese, grated

¼ cup heavy cream

2 scallions, white and pale-green parts only, thinly sliced

1.
Preheat the oven to 350°F. Put pecans, butter, brown sugar, 1 teaspoon salt, and ¼ teaspoon cayenne pepper into a medium bowl; toss to combine. Spread in a single layer on a rimmed baking sheet. Bake until fragrant and sugar has melted, about 5 minutes. Let cool completely.

2.
Process cream cheese, cheddar, and cream in a food processor until well combined. Transfer to a medium bowl. Stir in scallions, remaining ½ teaspoon salt, and remaining pinch of cayenne.

3.
Spoon cheese mixture into 2 round baking dishes (6 to 7 inches in diameter and about 1 inch deep). Arrange glazed pecans on top. Bake until dip is just heated through, about 10 minutes.

basics

STOCKS

homemade chicken stock

MAKES 5 QUARTS

If you plan to use the stock for a specific recipe, begin making it at least 12 hours ahead of time, and refrigerate for 8 hours so the fat has a chance to collect on top and can be removed.

2 leeks, white and pale-green parts, cut into thirds, well washed

1 teaspoon whole black peppercorns

6 sprigs fresh dill or 2 teaspoons dried

6 sprigs fresh flat-leaf parsley

2 dried bay leaves

2 carrots, cut into thirds

2 celery stalks, cut into thirds

1 4-pound chicken, cut into 6 pieces

1½ pounds chicken wings

1½ pounds chicken backs

3 quarts low-sodium store-bought chicken broth, skimmed of fat

1.
Place the leeks, peppercorns, dill, parsley, bay leaves, carrots, celery, whole chicken, wings, and backs in a large stockpot. Add the chicken stock and 6 cups cold water, cover, and bring to a boil. Reduce to a very gentle simmer, and cook, uncovered, about 45 minutes. The liquid should just bubble up to the surface. A skin will form on the surface; skim it off with a slotted spoon, and discard, repeating as needed. After about 45 minutes, remove the whole chicken from the pot, and set it aside until it is cool enough to handle.

2.
Remove the meat from the chicken bones, set the meat aside, and return the bones to the pot. Transfer the chicken meat to the refrigerator for another use; if you plan to use it for chicken noodle soup, shred the meat before refrigerating it.

3.
Continue to simmer the stock mixture, on the lowest heat possible, for 3 hours, skimming foam from the top as needed. The chicken bones will begin to disintegrate. Add water if at any time the surface level drops below the bones.

4.
Prepare an ice-water bath. Strain the stock through a fine sieve or a cheesecloth-lined strainer into a very large bowl. Discard the solids. Transfer the bowl to the ice bath; let the stock cool to room temperature.

5.
Transfer the stock to airtight containers. The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months. If storing, leave the fat layer intact; it seals the stock.

ASIAN-FLAVORED CHICKEN STOCK

To make a stock that is excellent for Asian noodle soups, add one or more of the following ingredients to your stock while it is simmering: 2 stalks fresh lemongrass, 8 ounces shiitake mushrooms, 4 ounces thinly sliced fresh ginger, 10 fresh cilantro stems, 10 whole Szechuan peppercorns, 10 whole coriander seeds, and 2 star anise. Or substitute 2 cups Japanese sake for the water.

beef stock

MAKES 6 QUARTS

You can ask your butcher to cut veal bones into small pieces for you.

8 sprigs fresh flat-leaf parsley

6 sprigs fresh thyme or ¼ teaspoon dried

4 sprigs fresh rosemary or 2 teaspoons dried

2 dried bay leaves

1 tablespoon whole black peppercorns

1 pound beef stew meat, cubed

5 pounds veal bones, cut into small pieces

1 large onion, unpeeled and quartered

2 large carrots, cut into thirds

2 celery stalks, cut into thirds

2 cups dry red wine

1.
Preheat the oven to 450°F. Tie the parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth to make a bouquet garni. Set aside.

2.
Arrange the beef stew meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1½ hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add the red wine, and stir, using a wooden spoon to loosen any browned bits from the bottom of the pan; boil until the wine is reduced by half, about 5 minutes. Pour the mixture into the stockpot.

3.
Add 6 quarts cold water to the stockpot, or more if needed to cover bones. Do not use less water. Cover and bring to a boil, then reduce to a very gentle simmer so that bubbles occasionally rise to the surface. Add the reserved bouquet garni. Skim the foam from the surface. Continue to simmer the stock over the lowest possible heat for 3 hours. A skin will form on the surface of the liquid; skim off with a slotted spoon. Repeat as needed. Add water if at any time the surface level drops below the bones.

4.
Prepare an ice-water bath. Strain the stock through a fine sieve, or a cheesecloth-lined strainer, into a large bowl. Discard the solids. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.

5.
Transfer the stock to airtight containers. The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months. If using the stock for a recipe, refrigerate for at least 8 hours or overnight so the fat collects on the top and can be removed. If storing, leave the fat layer intact; it seals the stock.

court bouillon

MAKES 6 QUARTS

Court bouillon, the vegetable and herb broth traditionally used for poaching fish, imparts subtle flavor to the fish as it cooks. The bouillon can be made 2 or 3 days ahead. If preparing the fish the same day, make the bouillon right in the poacher.

1 bunch fresh thyme

1 bunch fresh flat-leaf parsley

½ teaspoon whole black peppercorns

½ teaspoon whole fennel seeds

1 750-ml bottle dry white wine

1 leek, white and pale-green parts, sliced into ¼-inch rounds, well washed

2 medium carrots, sliced into ¼-inch rounds

1 lemon, sliced into ¼-inch rounds

3 dried bay leaves

2 tablespoons coarse salt

Fit a 10-quart fish poacher with a rack in the bottom, and place the poacher over 2 burners on top of the stove (or use a large stockpot). Fill with 7 quarts water (about three-quarters full). Tie the thyme, parsley, peppercorns, and fennel seeds together in a small piece of cheesecloth to make a bouquet garni, and place in the poacher; add the wine, leek, carrots, lemon, bay leaves, and salt. Cover, and bring to a simmer. Uncover; gently simmer for 30 minutes. Discard the bouquet garni. Let the bouillon cool to room temperature, about 1 hour. The bouillon can be refrigerated for up to 1 week or frozen for up to 3 months.

vegetable stock

MAKES 3 QUARTS

1 tablespoon unsalted butter

1 tablespoon olive oil

1 large onion, coarsely chopped

2 large carrots, coarsely chopped

2 parsnips, coarsely chopped

1 celery stalk, coarsely chopped

1 bunch (about 1½ pounds) red or green Swiss chard, cut into 1-inch pieces

Several sprigs fresh thyme

Several sprigs fresh flat-leaf parsley

1 dried bay leaf

1.
In a medium stockpot, melt the butter and oil, stirring occasionally, over medium-low heat. Add the onion; cook until caramelized, 15 to 25 minutes. Add the carrots, parsnips, and celery, and cook until tender, about 20 minutes.

2.
Add the Swiss chard to the vegetable mixture. Add 3½ quarts cold water and the thyme, parsley, and bay leaf. Cover and bring to a boil, reduce heat, and let simmer, uncovered, about 1 hour.

3.
Remove from the heat, and strain the stock through a fine sieve or a cheesecloth-lined strainer, pressing on the vegetables to extract the juices. Discard the vegetables. The stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.

MAKING FULL-FLAVORED STOCK