The Martha Stewart Living Cookbook (62 page)

2.
Heat the remaining 3 tablespoons oil and 2 tablespoons butter in a large skillet over medium-low heat until the butter has melted. Add the leeks, celery root, and garlic; cook, stirring occasionally, until the leeks are soft, about 15 minutes. Raise heat to medium. Stir in the mushrooms and thyme; season with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, about 10 minutes. Remove from heat. Stir the vegetable mixture into the bread crumb mixture; let cool completely.

3.
Prepare the duck: Place the duck breasts, skin sides up, on a cutting board. Using a sharp knife, score lines, ½ inch apart, in a cross-hatch pattern into the fat; cut almost all the way through, but do not cut into the flesh. Season both sides with salt and pepper. Cut 6 14-inch pieces of kitchen twine. Lay 3 pieces of twine about 2 inches apart on a cutting board. Place 1 duck breast half, skin side down, crosswise over the twine. Place about ½ cup stuffing on top of the duck. Top with another breast half, skin side up. Tie together tightly with the twine. Repeat with the remaining breasts. Stuffed duck can be refrigerated, covered, overnight. Bring to room temperature before cooking.

4.
Bake the remaining stuffing: Preheat the oven to 375°F. Butter an 8-inch-square baking dish; set aside. Stir together the remaining stuffing and 1¼ cups stock in a large bowl. Transfer to the prepared dish. Bake until the top is crisp and pale golden brown but the center is still moist, about 30 minutes.

5.
Meanwhile, cook the duck: Heat a large skillet over medium heat. Add the duck breasts to the skillet. Cook, turning once, until golden brown, 5 to 7 minutes per side. Transfer the breasts to a plate; pour the fat from the skillet into a heatproof container. Return the breasts to the skillet, and place it in the oven. Cook until an instant-read thermometer inserted into the thickest part of the meat registers 125°F for rare, 25 to 30 minutes. Transfer to a plate; let rest in a warm place, loosely covered with foil, 15 minutes. Pour the fat from the skillet.

6.
Make the sauce: Lightly wipe out the skillet, and place it over medium-high heat. Add the wine; cook until reduced by half, about 5 minutes. Add the port, if desired, and the stock. Simmer until reduced by half, about 5 minutes. Add the accumulated juices from the duck to the skillet. Season with salt and pepper; whisk in the butter. Pour the sauce through a fine sieve into a gravy boat. To serve, slice the duck, and drizzle with sauce, with baked stuffing on the side.

chinese duck with shiitake mushrooms and wide rice sticks

SERVES 4

You can purchase a whole roast duck at your local Chinese restaurant. Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

1 whole Chinese roast duck

4 whole star anise

1 cinnamon stick (about 4 inches)

1 piece (3 inches) peeled fresh ginger, sliced

6 large scallions, cut into 1-inch pieces

4½ teaspoons small dried shrimp (optional)

4½ teaspoons Asian fish sauce

1½ teaspoons sugar

8 fresh shiitake mushrooms, stemmed, caps sliced if large, left whole if small

2 cups mung bean sprouts

4 heads baby bok choy

10½ ounces wide rice sticks

1.
Make the broth: Remove meat with skin from duck; keep legs intact. Cut meat into large chunks; remove excess fat, and discard. Set aside. Remove fat from bones; cut bones into large pieces. Put 6 cups water, the bones, star anise, cinnamon stick, ginger, about two-thirds of the scallions, dried shrimp, fish sauce, and sugar into a large pot. Bring to a simmer; skim foam from the surface. Cook, covered, 45 minutes. Pour through a fine sieve into another large pot; discard solids. Let broth stand 10 minutes; skim fat from the surface. Return to a simmer.

2.
Add mushrooms to broth, and cook until they are tender, about 5 minutes. Add duck meat and remaining scallions; cook until duck is heated through. Reduce heat to low, and cover.

3.
Bring a large pot of water to a boil. Add sprouts; cook until slightly softened, about 2 minutes. Using a slotted spoon, transfer to a plate. Add bok choy to pot, and cook until bright green and tender, about 5 minutes. Transfer to a plate.

4.
Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.

5.
Using a slotted spoon, remove duck meat; divide among 4 serving bowls. Divide noodles, sprouts, and bok choy among bowls. Ladle broth into bowls, dividing evenly. Serve immediately.

roasted cornish hens with pomegranate-molasses glaze

SERVES 4

Pomegranate molasses is sold in many ethnic markets and health-food stores.

¹
/
₃
cup pomegranate molasses

¹
/
₃
cup extra-virgin olive oil

¼ teaspoon freshly ground pepper

2 Cornish hens (each 1 to 1½ pounds), rinsed and patted dry

2 onions, 1 thinly sliced and the other cut into 8 wedges

4 garlic cloves, smashed

Cooking spray, for the roasting rack

1 lemon, cut into 8 wedges

2 tablespoons unsalted butter, melted

Coarse salt and freshly ground pepper

1.
In a small bowl, whisk together the pomegranate molasses, oil, and pepper. Place each hen in a large resealable plastic bag. Divide the marinade evenly between the bags; add the sliced onion and garlic. Seal the bags; turn to coat. Refrigerate at least 4 hours or overnight, turning occasionally.

2.
Preheat the oven to 350°F, with the rack in the lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat the rack with spray; set aside.

3.
Remove the hens from the plastic bags, letting excess marinade drip off. Place the hens on the rack, breast side up, and tuck the wing tips under the body. Fill each cavity with 4 onion and 4 lemon wedges; tie the legs with kitchen twine. Brush with butter; sprinkle with salt and pepper.

4.
Transfer to the oven, and roast until the hens are golden and cooked through, about 1½ hours, rotating the pan every half-hour. If the skin starts to get too dark, cover loosely with foil. Remove from the oven; serve warm.

cornish hens with lemon and herbs

SERVES 4

For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.

2 Cornish hens (about 1¾ pounds each), room temperature, rinsed well and patted dry

1 bunch fresh thyme (about ½ ounce), plus more for garnish

2 lemons, halved, plus wedges for serving

¼ cup loosely packed fresh flat-leaf parsley leaves

3 tablespoons unsalted butter

Coarse salt and freshly ground pepper

1.
Preheat the oven to 450°F. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.

2.
Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180°F, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

fish
AND
shellfish

provençal seafood pie

SERVES 4 TO 6

2 tablespoons extra-virgin olive oil

¼ cup (½ stick) unsalted butter

1 leek, white and pale-green parts only, washed well and finely chopped

1 fennel bulb, cut into ¼-inch slices

2 garlic cloves, minced

¾ cup all-purpose flour, plus more for work surface

2 cups Fumet (recipe follows) or store-bought fish stock

3 canned whole peeled plum tomatoes, crushed

1 lobster tail, shelled and cut into 1-inch pieces, shell reserved for Fumet (recipe follows)

6 ounces large shrimp, peeled and deveined, shells reserved for Fumet (recipe follows)

6 ounces scallops, tough muscles removed, halved

6 ounces striped bass fillet, skinned and cut into 1½-inch pieces

6 ounces halibut fillet, skinned and cut into 1½-inch pieces

Coarse salt and freshly ground pepper

3 tablespoons chopped fresh flat-leaf parsley

1 package (14 ounces) frozen puff pastry (such as Dufour), thawed

1 tablespoon heavy cream

1 large egg yolk

Aïoli (recipe follows), for serving

1.
Heat the oil and butter in a medium saucepan over medium-high heat. Add the leek, fennel, and garlic; cook, stirring, until the vegetables are softened, about 6 minutes. Add the flour; cook, stirring, 6 to 7 minutes. Whisk in the stock. Bring to a boil. Stir in the tomatoes. Reduce heat to medium-low. Add the lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in the parsley. Let cool.

2.
Preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 10-inch square, about ¼ inch thick. Cut out a small vent in the center. Transfer the stew to an 8-inch-square baking dish. Cover with the dough, allowing excess to overhang. Transfer to the freezer until cold, 20 minutes.

3.
Whisk the cream and egg yolk in a small bowl. Brush the crust with the egg wash. Bake the pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes. Serve with aïoli.

fumet

MAKES ABOUT 3 CUPS

1 tablespoon extra-virgin olive oil

1 medium onion, coarsely chopped

1 leek, white and pale-green parts only, washed well and coarsely chopped

Coarsely chopped fronds from

1 fennel bulb

2 garlic cloves

Reserved lobster shell from Provençal Seafood Pie (recipe above)

Reserved shrimp shells from Provençal Seafood Pie (recipe above)

4 sprigs fresh flat-leaf parsley

1 bay leaf

½ cup dry white wine

1 bottle (8 ounces) clam juice

3 canned whole peeled plum tomatoes, crushed

¼ teaspoon saffron threads, crumbled

Pinch of cayenne pepper

Coarse salt

1.
Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1½ cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.

2.
Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.

aïoli

MAKES ABOUT 1 CUP

2 large egg yolks

3 small garlic cloves

Coarse salt

½ teaspoon Dijon mustard

½ cup olive oil

½ cup plus 2 tablespoons extra-virgin olive oil

Process the egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With the processor running, slowly add the oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.

NOTE:
The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

black pepper mussels

SERVES 2

Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

1½ pounds mussels (about 50 small), scrubbed and debearded

2 teaspoons freshly ground pepper

Extra-virgin olive oil, for drizzling

Lemon wedges, for serving

1.
Put the mussels and ¼ cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. Discard unopened shells.

2.
Transfer the mussels to a serving bowl. Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.

TIPS FOR SKINNING FILLETS

•
With the tail end (the narrow end) of the fillet facing you, place a very sharp slicing knife between the flesh and the skin at a 15-degree angle; cut against the skin.

•
Keep the angle of the knife steady, or you might cut through the skin.

•
After skinning about 1 inch, take the opportunity to get a firmer grip on the skin. (If it’s still slippery, hold it with a paper towel.)

tuna steaks with mint sauce

SERVES 6

You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.

2 garlic cloves

1½ cups loosely packed fresh mint leaves

1 cup loosely packed fresh flat-leaf parsley

3 tablespoons fresh lemon juice

1 tablespoon red-wine vinegar

¼ to
¹
/
₃
cup extra-virgin olive oil

Coarse salt

6 tuna steaks (½ inch thick), cut from the narrow end of the loin

1.
Coarsely chop the garlic. Scatter the mint and parsley over the garlic, and continue to chop until the mixture is minced together. Transfer to a small bowl; stir in the lemon juice and vinegar. Stir in the oil to form a slightly thick paste; set aside.

2.
Heat a large skillet over high heat; generously scatter salt in the bottom. Add the fish to the skillet. Cook, turning once, until the fish is opaque and just cooked through, 2 to 3 minutes per side.

3.
Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.

mussels in parsley vinaigrette

SERVES 4 TO 8

½ cup plus 3 tablespoons extra-virgin olive oil

½ cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total)

½ cup dry white wine

3 pounds mussels (about 100 small), scrubbed and debearded

1 teaspoon Dijon mustard

3 tablespoons rice-wine vinegar

Coarse salt and freshly ground pepper

3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish

Lettuce leaves, for serving (optional)

1.
Heat 2 tablespoons oil in a large pot over medium heat. Add the sliced shallots; cook, stirring, until translucent, about 3 minutes. Add the wine; bring to a boil. Add the mussels; cover and cook, stirring once, until the mussels open, about 3 minutes. Discard unopened shells.

2.
Remove the mussels with a slotted spoon; discard the cooking liquid. Chill the mussels in a bowl in the refrigerator, about 1 hour.

3.
Whisk together the mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in the remaining ½ cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in the parsley. The vinaigrette can be stored in the refrigerator up to 3 days.

4.
Toss the chilled mussels with ½ cup vinaigrette. If desired, serve on the half-shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

trout with rosemary and white beans (trota al rosmarino con fagioli)

SERVES 8

You can serve this dish hot, cold, or at room temperature. Cook the fish in batches if your oven is small. Dried beans work best, but you can substitute 6 cups of drained, rinsed canned beans; begin with step 3.

1 pound dried cannellini beans

14 garlic cloves, 4 peeled and 10 peeled and crushed with the flat side of a large knife

Coarse salt

1 medium tomato, coarsely chopped

½ medium red onion, thinly sliced

2 sprigs fresh sage

1 cup extra-virgin olive oil, plus more for the baking sheets

Freshly ground pepper

8 whole trout (1 pound each), cleaned and deboned, heads and tails left on

16 sprigs fresh rosemary

Juice of 2 lemons, plus 2 more lemons, cut into wedges, for serving

¾ cup dry white wine

1.
Rinse the beans. Transfer to a large bowl; cover with water by 2 inches. Cover loosely with plastic wrap. Let the beans soak at room temperature 7 hours or refrigerate overnight.

2.
Drain the beans. Transfer to a large stockpot. Add 12 cups cold water and 2 crushed garlic cloves. Bring to a boil. Reduce heat to medium-low. Simmer until tender, 40 to 45 minutes. Drain. Season with salt. Transfer to a large bowl.

3.
Preheat the oven to 375°F. Add 2 crushed garlic cloves, the tomato, onion, sage, and ¼ cup oil to the bowl with beans. Season with salt and pepper. Toss to combine. Transfer to a 9 × 13-inch baking dish. Bake 15 minutes.

4.
Meanwhile, open each fish like a book, and place them on oiled baking sheets, skin sides down. Season with salt and pepper. Rub the flesh with the 4 peeled whole garlic cloves; discard the garlic. Roll each rosemary sprig in oil from the baking sheets; place 2 sprigs on top of each fish. Drizzle the fish with remaining ¾ cup oil. Arrange the remaining 6 crushed garlic cloves around fish.

5.
Remove beans from oven; toss. Bake until slightly golden, about 10 minutes.

6.
Bake the fish until the flesh is opaque, about 10 minutes. Remove from the oven; pour the lemon juice and wine over the fish. Bake 2 minutes more. Serve the fish with the beans and lemon wedges.