The Martha Stewart Living Cookbook (37 page)

4.
Place the shallots and ginger in a food processor; process until very finely chopped. Add the lime juice, ½ cup mint, ½ cup cilantro, the salt, and pepper; process until herbs are finely chopped. Slowly add oil through feed tube with motor running.

5.
Layer the romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl. Top with the remaining mint and cilantro. Serve with dressing on the side, or add dressing to the bowl.

lemongrass marinade

MAKES 1
²
/
₃
CUPS

This marinade may be made in advance and kept in the refrigerator for 2 days.

4 stalks lemongrass, tough outer leaves removed, cut into pieces

1 1-inch piece peeled fresh ginger, roughly chopped

4 garlic cloves

2 shallots, peeled and roughly chopped

2 tablespoons brown sugar

½ cup mirin

2 tablespoons Asian fish sauce

6 tablespoons canola oil

Add the lemongrass, ginger, garlic, and shallots through the feed tube of a food processor with motor running. Process until very finely chopped. Add the sugar, mirin, and fish sauce; process until pureed, scraping the sides as needed. With the motor running, slowly add the oil; process until incorporated.

warm butter-poached lobster salad with tarragon-citrus dressing

SERVES 2

Coarse salt

2 tablespoons distilled white vinegar

1 live lobster (about 1¼ pounds)

1 tangelo, tangerine, or orange (7 ounces), plus 1 cup juice, strained

½ cup (1 stick) cold unsalted butter, cut into small pieces

1 sprig fresh tarragon, plus 10 leaves

¼ teaspoon freshly ground white pepper

4 leaves Bibb lettuce

1.
Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.

2.
Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.

3.
Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.

4.
Put
¹
/
₃
cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2½ to 3 minutes.

5.
Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and ½ teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.

6.
Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

basque salad

SERVES 4 TO 6

for the salad

1 pound small Yukon Gold potatoes

1 cup dry sherry

½ teaspoon saffron threads

1 tablespoon extra-virgin olive oil

1 fillet wild striped bass (1 pound), skin on

Coarse salt and freshly ground pepper

3 ounces dried chorizo sausage, cut into ¼-inch-thick slices

4 shallots, thinly sliced into rings

6 littleneck clams, scrubbed well

12 mussels (about 8 ounces), scrubbed well and debearded

2 tablespoons fresh lemon juice

2 pounds medium tomatoes, cut into ¼-inch-thick slices

for the dressing

1 tablespoon fresh lemon juice

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh basil

2 tablespoons extra-virgin olive oil

for serving

Saffron Aïoli (recipe follows)

1 baguette, torn into large pieces and lightly toasted

1.
Cover the potatoes with cold water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until potatoes are tender when pierced with a sharp knife, about 15 minutes. Drain; let cool completely.

2.
Preheat the oven to 475°F. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.

3.
Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.

4.
Arrange tomato slices on a platter. Cut cooled potatoes into ¼-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.

5.
Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking until emulsified.

6.
Drizzle salad with dressing. Serve with saffron aïoli and toasted baguette.

saffron aïoli

MAKES ABOUT 1 CUP

2 large egg yolks

1 garlic clove

½ teaspoon saffron threads

Coarse salt and freshly ground pepper

¾ cup plus 2 tablespoons extra-virgin olive oil

2½ teaspoons fresh lemon juice

Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aïoli can be refrigerated, covered, up to 2 days.

NOTE
The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

french country salad

SERVES 4

for the dressing

1 tablespoon champagne vinegar

1 tablespoon grainy Dijon mustard

Coarse salt and freshly ground pepper

3 to 4 tablespoons extra-virgin olive oil

½ cup walnut halves, toasted and finely chopped

for the salad

8 cipollini onions (about 4 ounces), peeled and halved if desired

½ cup balsamic vinegar

Coarse salt and freshly ground pepper

2 tablespoons unsalted butter

1 medium apple (preferably Golden Delicious), cored and cut into ½-inch-thick slices

8 slices French cooked ham or boiled ham

1 head Bibb or Boston lettuce, leaves separated

3 ounces Gruyère cheese, thinly sliced

8 slices rustic bread, for serving

1.
Make the dressing: Whisk champagne vinegar, mustard, and ½ teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.

2.
Stir onions, balsamic vinegar, and ½ teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.

3.
Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.

4.
To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.

white bean salad with spicy roasted tomatoes and broccoli

SERVES 4

The ingredients can be prepared the day before and refrigerated.

2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)

3 large garlic cloves, thinly sliced

5 teaspoons extra-virgin olive oil

½ teaspoon coarse salt

1 pound large cherry tomatoes, halved (about 3 cups)

1 tablespoon coarsely chopped fresh oregano

¼ teaspoon crushed red pepper flakes

1½ teaspoons Dijon mustard

1 tablespoon red-wine vinegar

1 teaspoon fresh lemon juice

Freshly ground pepper

2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans

2 ounces baby spinach (about 2 cups)

1.
Preheat the oven to 375°F. Toss together broccoli, half the garlic, 2 teaspoons oil, and ¼ teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.

2.
Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining ¼ teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.

3.
Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.

4.
Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. The salad can be refrigerated in an airtight container up to 8 hours.

FIT TO EAT RECIPE
PER SERVING: 253 CALORIES, 1 G SATURATED FAT, 5 G UNSATURATED FAT, 0 MG CHOLESTEROL, 38 G CARBOHYDRATE, 700 MG SODIUM, 14 G PROTEIN, 14 G FIBER

sandwiches
AND
savory pies

asian salad wraps

MAKES 18

To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to 3 hours.

¼ cup plus 3 tablespoons hoisin sauce

¼ cup fresh lime juice

3 tablespoons soy sauce

3 tablespoons toasted sesame seeds

2 tablespoons mild Asian chile oil

1 tablespoon Asian fish sauce

1 tablespoon packed light-brown sugar

4 ounces thin, dried rice stick noodles

2 tablespoons fresh cilantro leaves, coarsely chopped

18 round rice-paper wrappers (6 inches in diameter)

1 head green-leaf lettuce, leaves separated, inner stalks of leaves cut out

½ small red bell pepper, julienned

½ small yellow bell pepper, julienned

1 small jícama (about 12 ounces), peeled and julienned

2 medium carrots, peeled and julienned

1 package (3½ ounces) enoki mushrooms

3½ ounces pea shoots (about 2 cups), trimmed

18 fresh chives

1.
Whisk together the hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.

2.
Cook the noodles according to package instructions; drain. Combine the noodles, hoisin mixture, and cilantro in a large bowl; toss. Let stand at room temperature, tossing occasionally, 15 minutes.

3.
Soak 1 rice-paper wrapper in a bowl of hot water until softened, 30 seconds to 1½ minutes. Lay the wrapper flat on a paper towel or a piece of parchment paper. Cover with another paper towel or piece of parchment paper. Repeat with 2 more wrappers. Lay the wrappers flat on a clean work surface.

4.
Place 1 lettuce leaf (or part of a leaf) on top of 1 wrapper so the top edge of the leaf extends over the top edge of the wrapper. Top with a mix of bell peppers, jícama, carrots, mushrooms, and pea shoots. Place a small amount of the marinated noodles on top of the vegetables.

5.
Fold the bottom two-thirds of the wrapper up over the filling. Fold 1 side over the filling and roll up tightly, being careful not to tear the wrapper. Gently tie a chive around the middle of the wrap to hold it together. Transfer to a large platter; cover with a damp paper towel. Repeat with the remaining wrappers and filling, working 3 at a time.

6.
Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.

herbed egg salad in pitas

SERVES 4

12 hard-cooked eggs, peeled, cut into ¼-inch dice

½ cup mayonnaise

2 teaspoons finely chopped fresh dill

2 teaspoons finely chopped fresh tarragon leaves

1 teaspoon finely chopped fresh chives

2 scallions, white parts only, finely chopped

Zest of 1 lemon

2 teaspoons drained capers, rinsed

Coarse salt and freshly ground pepper

4 pita breads

1.
Gently stir together the eggs, mayonnaise, dill, tarragon, chives, scallions, lemon zest, and capers in a medium bowl using a rubber spatula. Season with salt and pepper.

2.
Cut 1 inch from the top of each pita to open the pocket. Fill each with egg salad, dividing evenly. Refrigerate in an airtight container until ready to serve, up to 4 hours.

shrimp and chive rolls

MAKES 12

2 pounds (about 60) small shrimp, peeled and deveined

4 ounces rice vermicelli

¼ cup fresh lime juice (2 limes)

2 tablespoons sesame oil

¼ teaspoon coarse salt

12 8½-inch rice-paper wrappers

½ seedless cucumber, cut into matchsticks

½ pound (about 2 cups) bean sprouts

1 bunch fresh chives, ends trimmed

1 head Boston lettuce, washed

1 bunch fresh mint

1 bunch fresh cilantro

1.
Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.

2.
Bring a medium pot of water to a boil. Cook the vermicelli until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add the lime juice, sesame oil, and salt; toss. Set aside.

3.
Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay ¼ cup vermicelli on the bottom third of the rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in the ends. Place the chives and 2 shrimp halves on the roll; continue to roll so the chives and shrimp are enclosed but still showing through the rice paper.

4.
Place the finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice papers until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.

fried egg–topped sandwiches

MAKES 4

8 slices good-quality white bread

4 ounces fontina, Gruyère, or mozzarella cheese, thinly sliced

2 tablespoons fresh oregano, roughly chopped, plus more for garnish

Coarse salt and freshly ground pepper

2 tablespoons milk

6 large eggs

4 tablespoons extra-virgin olive oil

1.
Cut the bread into 8 rounds with a 3¾-inch cookie cutter. Top half with a few slices of cheese; sprinkle with oregano, salt, and pepper. Top with the remaining bread rounds; press gently to adhere.

2.
In a small bowl, whisk together the milk and 2 eggs. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Dip the sandwiches, one at a time, into the egg mixture, letting the excess drip back into the bowl; transfer to the skillet. Cook until golden and the cheese has melted, about 2 minutes per side. Transfer to serving plates.

3.
Wipe the skillet with a paper towel. Heat the remaining 2 tablespoons oil. Crack the remaining 4 eggs into the skillet, one at a time. Fry until the whites are just set, about 2 minutes. Carefully place an egg on each sandwich. Season with salt and pepper; garnish with oregano, and serve.

croque monsieur

MAKES 4

2 tablespoons unsalted butter, plus more for spreading, room temperature

2 tablespoons all-purpose flour

1 cup milk

½ teaspoon coarse salt

Pinch of freshly ground nutmeg

Pinch of cayenne pepper

Pinch of freshly ground black pepper

8 slices rustic French or firm white sandwich bread

¼ cup Dijon or whole-grain mustard

½ pound cooked ham, thinly sliced

¹
/
₃
pound Gruyère cheese, thinly sliced, plus 1 cup freshly grated (about 2 ounces)

1.
Melt the butter in a small saucepan over medium heat until just starting to bubble. Add the flour, and cook, whisking constantly, until smooth but not browned, about 3 minutes.

2.
Whisking constantly, slowly add the milk; continue cooking while whisking until mixture has thickened, about 3 minutes more. Remove from heat, and add salt, nutmeg, cayenne, and black pepper. Transfer to a bowl; place plastic wrap directly on surface of sauce, and set aside.

3.
Heat the broiler. Heat a griddle or large cast-iron skillet over medium-low heat. Smear one side of bread slices with mustard. Top 4 slices with a layer each of ham and cheese; cover with the remaining 4 bread slices, pressing gently to adhere. Generously butter the outer sides, spreading all the way to the edges.

4.
Place the sandwiches on the griddle or in the skillet. Cook until the bread is golden brown and cheese has melted, 3 to 4 minutes a side. Transfer to a work surface; divide béchamel sauce evenly over tops, spreading to edges; sprinkle with grated cheese.

5.
Transfer to the broiler, and cook until the cheese topping is melted and golden, 2 to 3 minutes. Serve immediately.

fried catfish sandwiches

MAKES 12

Vegetable oil, for frying

4 cups yellow cornmeal

1 teaspoon crushed red pepper flakes

2 tablespoons coarse salt

2 teaspoons freshly ground pepper

1 teaspoon garlic powder

12 catfish fillets (about 8 ounces each), cut in half crosswise

24 slices white bread

Mayonnaise, for serving (optional)

Pickle relish, for serving (optional)

1 Vidalia or other sweet onion, sliced into ¼-inch rounds

1.
Fill a deep, heavy-bottomed skillet with about 2½ inches oil. Place over medium heat until the oil registers 365°F on a deep-fry thermometer. Meanwhile, combine the cornmeal, red pepper flakes, 1 tablespoon salt, 1 teaspoon pepper, and garlic powder in a shallow bowl or large plate.

2.
Season the catfish fillets on both sides with the remaining tablespoon salt and teaspoon pepper. Dredge the fillets in the cornmeal mixture, turning to coat both sides. Working in batches so as not to overcrowd the pan, carefully submerge the fillets in the oil, and fry until the crust is crisp and golden and the fish is cooked through, about 3 minutes. Transfer to a large plate.

3.
To serve, spread the bread slices with mayonnaise and relish, as desired. Place the catfish fillets on half the slices, and top each with a few onion slices and one of the remaining slices of bread.

blackened salmon sandwiches

MAKES 4

The spice rub can be stored in an airtight plastic container for up to 1 month.

1 teaspoon cumin seed

1 teaspoon fennel seed

1 teaspoon dried oregano

1 teaspoon dried thyme

2 teaspoons paprika

½ teaspoon ground cayenne pepper

2 teaspoons coarse salt

½ teaspoon freshly ground black pepper

2 tablespoons prepared horseradish

¼ cup plain low-fat yogurt

1 tablespoon honey

4 4-ounce salmon fillets, skin removed

4 slices crusty bread

1 bunch arugula, stems trimmed

½ small red onion, thinly sliced crosswise

1.
Place the cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in the paprika, cayenne pepper, 1½ teaspoons salt, and ¼ teaspoon black pepper; set aside.

2.
In another small bowl, whisk together the horseradish, yogurt, honey, remaining ½ teaspoon salt, and ¼ teaspoon pepper; set aside.

3.
Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons spice blend; pat with your fingers. Place the fillets in the hot skillet. Cook until well browned, about 5 minutes. Flip the fillets; cook through, about 5 minutes more. Transfer to a plate; set aside.

4.
To assemble, spread the bread with the horseradish mixture. Top with arugula and onion. Flake the salmon into chunks; place on the sandwiches. Drizzle with the remaining horseradish mixture; serve immediately.

FIT TO EAT RECIPE
PER SERVING: 261 CALORIES, 8 G FAT, 63 MG CHOLESTEROL, 21 G CARBOHYDRATE, 772 MG SODIUM, 26 G PROTEIN, 1 G FIBER

lobster rolls

MAKES 8

Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor that fresh herbs provide.

1½ pounds cooked, shelled lobster meat (about 4 1½-pound lobsters), chopped into ½-inch pieces

2 tablespoons mayonnaise

½ teaspoon finely chopped fresh chives (optional)

½ teaspoon finely chopped fresh tarragon or chervil (optional)

1 teaspoon fresh lemon juice (or to taste)

Coarse or sea salt

Freshly ground pepper

8 top-split hot dog buns

1½ tablespoons unsalted butter, melted, for rolls

1.
Stir together the lobster and mayonnaise. Stir in the chives and tarragon (if desired) and the lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.