The Martha Stewart Living Cookbook (16 page)

1 ¾-inch piece ginger, peeled and cut in half

2¼ teaspoons chile paste

¼ cup plus 3 tablespoons smooth, good-quality peanut butter

3 tablespoons sugar

¼ cup plus 1½ teaspoons peanut oil

Juice of 1 lime

4½ tablespoons water, or more if needed

Coarse salt

6 ounces vermicelli or capellini (angel hair) noodles

2 ounces garlic chives or scallions, cut into 4-inch lengths

1 Japanese or Kirby cucumber, thinly sliced

2 heads Boston or other butterhead lettuce, leaves separated

1.
Preheat the oven to 350°F. Place the peanuts in a single layer on a rimmed baking sheet; toast until they are golden and aromatic, 5 to 8 minutes. Shake the pan halfway through to ensure the nuts toast evenly. When cool enough to handle, roughly chop the nuts; set aside.

2.
Place the duck or chicken breasts in a resealable plastic bag with ½ cup of the soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill the duck or chicken breasts until cooked through, 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into ½-inch-wide strips with a knife.

3.
In a food processor, pulse the garlic and ginger until finely chopped. Add the remaining 3 tablespoons soy sauce, the chile paste, peanut butter, sugar, peanut oil, lime juice, and water, and pulse until smooth. (For a thinner sauce, add 1 or 2 more teaspoons water; pulse to combine.) Set aside.

4.
Bring a large pot of water to a boil. Salt the water, add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.

5.
Dress the noodles with ½ cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the reserved peanuts, remaining sauce, chives, cucumber, and lettuce in serving dishes on the table. Guests can assemble their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.

herb-marinated cheese

SERVES 4

Serve this quick appetizer with a hearty brown bread.

8 ounces Bûcheron or other ripened goat’s-milk cheese

½ small red onion, thinly sliced into half-moons

1 teaspoon fresh thyme

1 teaspoon fresh oregano

Pinch of crushed red pepper flakes

¼ cup extra-virgin olive oil

1 tablespoon red-wine vinegar

Coarse salt and freshly ground black pepper

Sliced whole-grain bread

1.
Cut the cheese crosswise into ½-inch slices, and arrange the slices on a serving platter.

2.
Sprinkle the cheese slices with onion, herbs, and red pepper flakes. Drizzle with the olive oil and vinegar. Season with salt and pepper.

3.
Let sit at room temperature for about 30 minutes. Serve with sliced bread.

roasted cauliflower and manchego hand pies

MAKES 8

1 small head cauliflower, florets separated and thinly sliced (about 4 cups)

7 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

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cup hazelnuts, toasted, skins removed

1 garlic clove

1 teaspoon finely grated lemon zest

2 teaspoons finely chopped fresh rosemary

All-purpose flour, for work surface

Cheese Short Crust, made with Manchego cheese (Sandwiches and Savory Pies)

5 ounces Manchego cheese, thinly sliced

1 tablespoon heavy cream

1 large egg yolk

1.
Preheat the oven to 375°F. Toss the cauliflower with 3 tablespoons of the oil in a medium bowl; season with salt and pepper. Spread on a rimmed baking sheet. Roast until golden brown, about 7 minutes. Flip the cauliflower; roast 5 minutes more. Let cool.

2.
Put the nuts and garlic in a food processor. With the machine running, slowly add the remaining 4 tablespoons oil until the mixture is finely chopped. Add the lemon zest and 1 teaspoon of the rosemary; season with salt and pepper. Process until combined.

3.
Roll out half of the dough on a lightly floured surface to a ¼-inch thickness. Cut out 8 4-inch rounds. Transfer to a rimmed baking sheet lined with parchment. Spread 2 teaspoons hazelnut mixture onto each round, leaving a ¼-inch border. Divide the cauliflower among the rounds. Top with cheese and the remaining teaspoon rosemary, dividing evenly; sprinkle with pepper. Whisk the cream and egg yolk in a small bowl. Brush the edges of the dough with egg wash. Set aside.

4.
Roll out the remaining dough on a lightly floured surface to a ¼-inch thickness. Cut out 8 4-inch rounds. Cut out 8 flowers from scraps with a small flower-shaped cookie cutter. Place a dough round on top of each pie; gently press the edges with a fork to seal. Brush the crusts with egg wash; place a flower on each pie. Brush the flowers with egg wash. Refrigerate until cold, about 20 minutes. Bake until the crust is golden brown, 30 to 32 minutes. Serve warm or at room temperature.

almond-crusted curry chicken salad tea sandwiches

MAKES 2 DOZEN

1 cup sliced blanched almonds

1 whole skinless and boneless chicken breast (about 10 ounces)

1 teaspoon coarse salt

1 small onion, unpeeled and quartered

4 whole black peppercorns

5 cups water

1½ cups mayonnaise

2 teaspoons curry powder

2 tablespoons mango chutney

¾ teaspoon white-wine vinegar

3 tablespoons unsweetened shredded coconut, toasted

½ cup (1 stick) unsalted butter, room temperature

24 thin slices white bread

1.
Preheat the oven to 350°F. Spread the almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.

2.
In a medium saucepan, combine the chicken, salt, onion, peppercorns, and water. Bring to a boil over medium-high heat; reduce heat, and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate to cool; reserve the stock for another use.

3.
When the chicken is cool enough to handle, shred the meat and chop it into small pieces. Return to the plate; cover, and place in refrigerator until ready to use.

4.
In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve ½ cup curry mayonnaise, and stir the remaining mayonnaise into the chicken. Thinly spread butter on 2 slices bread; cover 1 slice with a thin layer of chicken salad, and top with the other bread slice. Set aside. Repeat with the remaining ingredients.

5.
Stack several sandwiches; use a serrated knife to trim the crusts and cut into 2 rectangles. Arrange the sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on the short ends, and gently pat on the almonds. Serve immediately. (Do not cover with damp paper towels, or the almonds will become soft.)

bacon and egg salad tea sandwiches

MAKES 3 DOZEN

6 large hard-boiled eggs, peeled and finely chopped

½ cup mayonnaise

2½ teaspoons Dijon mustard

¼ teaspoon cayenne pepper

6 slices bacon (about 5 ounces), cooked and coarsely chopped

½ teaspoon hot pepper sauce, such as Tabasco

Coarse salt and freshly ground black pepper

5 tablespoons unsalted butter, room temperature

18 thin slices white bread

¼ cup finely chopped chives

1.
Place the chopped eggs in a medium bowl. Add the mayonnaise, mustard, cayenne, and bacon; stir to combine. Add the hot pepper sauce, and season with salt and pepper.

2.
Thinly spread butter on 2 slices of bread; cover 1 slice with egg salad, and top with the other slice. Use a serrated knife to trim the crusts and cut into 4 squares. Dip one edge of each square in the chopped chives. Repeat with the remaining ingredients. Cover the sandwiches with damp paper towels until ready to serve.

mozzarella, prosciutto, and pesto butter tea sandwiches

MAKES 2 DOZEN

To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need 1 round for each sandwich.

6 tablespoons (¾ stick) unsalted butter, room temperature

¾ cup fresh basil, packed (about 2 ounces), rinsed well, and dried

½ garlic clove

3 tablespoons finely grated Parmesan cheese

1 tablespoon pine nuts

8 ounces sliced prosciutto

1 pound fresh mozzarella cheese

2 loaves rustic bread (about 2 pounds), cut into 48 ¼-inch slices

1.
Make the pesto butter: Combine the butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay the prosciutto slices flat on a piece of plastic wrap, and cover with another piece. Place in freezer 10 minutes.

2.
Remove the prosciutto from the freezer; use a 2¼-inch round cutter to cut into rounds. Slice the mozzarella
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inch thick, and cut into rounds. Cut the bread using the same cutter, being sure to remove all the crust.

3.
Spread a thin layer of pesto butter on 2 bread rounds. Layer 1 round with a round each of mozzarella and prosciutto; top with the other bread round. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.

roquefort butter and red pear tea sandwiches

MAKES 2 DOZEN

The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations, such as with watercress or thinly sliced tomato.

Juice of 1 lemon

2 tablespoons water

1 red pear, cored and very thinly sliced

4 ounces Roquefort cheese, crumbled

½ cup (1 stick) unsalted butter, room temperature

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teaspoon freshly ground pepper

16 thin slices white bread or brioche

1.
Combine the lemon juice and the water in a small bowl; immerse the sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.

2.
In a medium bowl, gently stir the Roquefort into the butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add the pepper.

3.
Spread a thin layer of Roquefort butter on 2 slices of bread. Line 1 slice with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim the crusts and cut into 3 rectangles (about 1 × 3 inches). Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.

smoked duck and chutney butter tea sandwiches

MAKES 2 DOZEN

1 cup (2 sticks) unsalted butter, room temperature

6 tablespoons peach or apricot chutney

24 thin slices black or pumpernickel bread

1 pound smoked duck breasts, trimmed of fat, very thinly sliced

1 bunch watercress, cleaned and trimmed

1.
In the bowl of a food processor fitted with the plastic blade, combine the butter and chutney; pulse until well combined.

2.
Thinly spread chutney butter on 2 bread slices. Cover 1 slice with thin layers of duck and watercress; top with the other bread slice. Use a serrated knife to trim the crusts and cut into 2 triangles. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.

stuffed marinated hot red cherry peppers

MAKES 14; SERVES 7 AS A FIRST COURSE

14 hot red cherry peppers, cored and seeded, tops reserved

4 ounces young pecorino or provolone cheese, cut into ¼-inch cubes

14 small sprigs fresh marjoram

¼ cup extra-virgin olive oil

2 tablespoons red-wine vinegar

1 garlic clove, minced

2 teaspoons coarse salt

¼ teaspoon freshly ground black pepper

Crusty bread, for serving

1.
Stuff each pepper with cheese and a sprig of marjoram. Transfer the stuffed peppers and pepper tops to a glass loaf pan.

2.
Whisk the oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over the peppers. Let marinate at room temperature 1 hour.

3.
Preheat the oven to 400°F. Place the tops on the peppers. Cook until the cheese has melted and the peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.

dijon baby lamb chops

SERVES 6 TO 8

½ cup Dijon mustard

3 tablespoons packed light-brown sugar

Coarse salt and freshly ground pepper

2 racks baby lamb chops (8 ribs and about 1¼ pounds each), frenched