The Martha Stewart Living Cookbook (72 page)

1 teaspoon coarse salt

1 medium tomato, cored and torn into pieces

2 to 3 tablespoons extra-virgin olive oil

1 large sprig fresh basil

1.
Rinse and drain the green beans; place in a medium saucepan while still slightly wet. Add the garlic, red pepper flakes, salt, tomato, and oil. Cover; cook over medium-low heat, stirring occasionally, until the beans are soft, about 15 minutes.

2.
Add the basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer the mixture to a serving bowl. Discard the basil sprig before serving.

broccoli with olives

SERVES
10

4 bunches broccoli (about 3 pounds), cut into medium florets

½ cup extra-virgin olive oil

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

1 cup pitted and slivered kalamata olives

1.
Prepare an ice-water bath; set aside. Put the broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into the ice-water bath. Drain; pat dry.

2.
Heat ¼ cup oil in a wide sauté pan over medium heat. Add half of the broccoli, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with the remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

maple-glazed parsnips and carrots

SERVES
4
TO
6

1¼ pounds parsnips (about 6), peeled, halved lengthwise

¾ pound thin carrots (about 12), peeled, greens trimmed but not removed

4 slices bacon, each cut into 4 pieces

10 sprigs fresh thyme

¼ cup pure maple syrup

Coarse salt and freshly ground pepper

Preheat the oven to 450°F, with the rack in the lower third. Place the parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with the syrup; season with salt and pepper. Toss well to combine. Bake until the bottoms of the vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from the oven, and toss the vegetables carefully. Return to the oven, and bake until all sides are well browned, about 25 minutes more. Discard the bacon and thyme. Serve immediately.

creamed spinach and pearl onions

SERVES 4

1¼ pounds spinach, tough stems discarded, leaves rinsed well (do not pat dry)

10 ounces white pearl onions (2½ cups)

5 tablespoons unsalted butter

2 tablespoons all-purpose flour

1¼ cups milk

¾ cup chopped slab bacon (3 ounces)

½ cup heavy cream

Coarse salt and freshly ground pepper

Pinch of freshly grated nutmeg

2 teaspoons fresh lemon juice

1.
Heat a large pot over high heat until hot. Cook the spinach (with water still clinging to the leaves) in the pot, covered, until beginning to wilt, about 1 minute. Stir, and cook, covered, 1 minute more. Uncover; stir the spinach until completely wilted.

2.
Transfer the spinach to a colander; rinse under cold water. Squeeze dry in a clean kitchen towel. Finely chop; set aside.

3.
Bring a medium saucepan of water to a boil. Add the onions; cook until the skins soften, about 3 minutes. Remove the onions with a slotted spoon (reserve the water in the pot); rinse. Trim the root ends, and remove the skins. Halve the onions, if large. Return the onions to the cooking water. Cook until tender, about 10 minutes. Drain, and rinse.

4.
Melt 4 tablespoons butter in a medium saucepan over medium heat. Add the flour, and whisk until smooth. Whisking constantly, pour in the milk in a slow, steady stream. Boil, whisking constantly, 1 minute. Remove from heat.

5.
Melt the remaining tablespoon butter in a large saucepan over medium heat. Add the bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in the onions and spinach. Stir in the cream and reserved milk mixture. Add 1 teaspoon salt, ¼ teaspoon pepper, and nutmeg. Cook, stirring, until heated through and thick, about 10 minutes (do not boil). Stir in the lemon juice. Season with salt and pepper.

baked creamed salsify

SERVES
4
TO
6

¼ cup plus 1 teaspoon fresh lemon juice (about 2 lemons)

2 pounds salsify

Coarse salt

1½ tablespoons unsalted butter

½ cup heavy cream
Pinch of freshly grated nutmeg
Freshly ground pepper

¼ cup fresh bread crumbs, lightly toasted

¼ cup freshly grated Parmesan cheese

1.
Preheat the oven to 425°F, with the rack in the highest position. Fill a large bowl two-thirds full with cold water; add ¼ cup lemon juice. Trim the salsify, and peel with a vegetable peeler, transferring the salsify to lemon water as you work. Cut the salsify into 2-inch lengths; return to bowl. Drain.

2.
Cover the salsify with cold water by 2 inches in a medium saucepan; add ½ teaspoon salt. Bring to a boil. Reduce heat to medium-high. Cook until tender but not mushy, 10 to 15 minutes; drain.

3.
Melt the butter in a medium saucepan over medium heat. Stir in the salsify. Stir in the cream and remaining teaspoon lemon juice. Bring to a bare simmer; remove from heat. Add the nutmeg, and season with salt and pepper. Pour the salsify mixture into an 8-inch-square baking dish or 8-cup gratin dish. Sprinkle with the bread crumbs and cheese. Bake until golden brown, about 20 minutes.

roasted radishes with capers and anchovies

SERVES
4

12 ounces radishes (about 12), halved if large

2 teaspoons capers, rinsed and chopped

6 anchovy fillets, finely chopped

1 garlic clove, minced

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

½ lemon, for serving

Preheat the oven to 375°F, with a rack in the upper third. In a small roasting pan, toss together the radishes, capers, anchovies, garlic, and oil; season with salt and pepper. Spread out the mixture evenly. Roast, stirring once, until the radishes are shriveled and fragrant, 30 to 35 minutes. Serve warm with lemon.

roasted root vegetables with sage and garlic

SERVES
4
TO
6

8 ounces rutabagas, peeled and cut into ½-inch cubes or half-moons

8 ounces turnips, peeled and cut into ½-inch cubes or half-moons

8 ounces carrots, peeled and cut into ½-inch cubes or rounds

8 ounces parsnips, peeled and cut into ½-inch cubes or rounds

8 fresh sage leaves

4 garlic cloves (do not peel)

Coarse salt and freshly ground pepper

4½ teaspoons olive oil

Preheat the oven to 375°F. Toss together all the ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

haricots verts with pecans and lemon

SERVES
4

Coarse salt

1 pound haricots verts or thin green beans, trimmed

½ cup pecans

3 tablespoons sherry vinegar

1 teaspoon sugar

Freshly ground pepper

¼ cup olive oil

1 teaspoon freshly grated lemon zest

1.
Preheat the oven to 425°F. Bring a large pot of water to a boil; add salt and the haricots verts. Cook the beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.

2.
Meanwhile, spread the pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes. Coarsely chop the nuts when they are cool enough to handle.

3.
Whisk the vinegar, sugar, and ¼ teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss the beans with the vinaigrette and chopped nuts; sprinkle with the zest. Serve warm.

cauliflower, prosciutto, and goat cheese gratin

SERVES
6
TO
8

Unsalted butter, for the baking dish

2 small heads cauliflower (about 3 pounds total), cut into 1-inch florets

12 ounces soft goat cheese, crumbled

¼ cup fresh orange juice (1 orange)

¼ cup homemade or low-sodium store-bought chicken stock, or water

2 teaspoons chopped fresh thyme

2 tablespoons all-purpose flour

Coarse salt and freshly ground pepper

3 ounces thinly sliced prosciutto (about 5 slices), coarsely chopped

1.
Preheat the oven to 375°F. Butter a 2-quart casserole or an 8-inch-square baking dish; set aside. Bring a large pot of water to a boil. Add the cauliflower; cook until just tender, 4 to 5 minutes. Drain.

2.
Whisk together 8 ounces goat cheese and the orange juice, stock, thyme, flour, 1½ teaspoons salt, and ½ teaspoon pepper until smooth. Toss in the cauliflower and prosciutto. Spoon into the buttered dish. Top with the remaining 4 ounces goat cheese.

3.
Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.

individual portobello mushroom gratins

MAKES 6

2 tablespoons olive oil, plus more for the baking sheet

6 portobello mushrooms, stems removed and reserved

¼ cup finely grated Parmesan cheese (1 ounce)

¼ cup plain dry bread crumbs

3 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons chopped fresh chives

2 shallots, thinly sliced

1 pound white or cremini mushrooms, sliced

½ cup dry white wine

½ cup heavy cream

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

1.
Preheat the oven to 350°F. Lightly oil a rimmed baking sheet. Arrange the portobello caps, gill sides down, on the sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat the broiler.

2.
Stir together the cheese, bread crumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.

3.
Chop the portobello stems into ½-inch pieces. Heat the remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add the shallots; cook, stirring, until softened, about 2 minutes. Add the sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add the wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in the cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.

4.
Arrange the portobello caps, gill sides up, on a clean baking sheet. Divide the mushroom mixture and then the crumb mixture among the caps. Broil until bubbling and golden brown, about 2 minutes.

beet and cucumber relish with grilled asparagus

SERVES 4

If you use beets of different sizes, keep in mind that their cooking times may vary. Take each out of the oven as it’s ready (knife-tender).

2 medium red beets (about ½ pound without greens), tails and about 1 inch of stems left intact

1 cup diced (¼-inch pieces) peeled English cucumber

1 teaspoon finely chopped shallot

2 teaspoons balsamic vinegar

2 teaspoons extra-virgin olive oil

Coarse salt

1 bunch asparagus, trimmed and peeled

½ cup loosely packed fresh basil leaves

1.
Preheat the oven to 400°F. Wrap each beet in foil. Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. When cool enough to handle, trim the beets and rub off the skins with paper towels, or peel with a paring knife.

2.
Cut the beets into ¼-inch dice, and transfer to a medium bowl. Stir in the cucumber, shallot, vinegar, 1 teaspoon oil, and ¼ teaspoon salt. Refrigerate until ready to use, up to 2 hours.

3.
Preheat a grill or grill pan until hot. Toss the asparagus with the remaining teaspoon oil and ½ teaspoon salt in a large bowl. Grill the asparagus, turning once, until tender, 4 to 8 minutes (depending on the thickness of the spears).

4.
Arrange the asparagus on a platter, and let cool completely. Finely chop the basil, and stir into the beet relish. Using a slotted spoon, spoon the beet relish over the asparagus.

wilted baby spinach with crispy shallots

SERVES 6

Baby spinach is easy to find—either loose at farmers’ markets or prewashed and bagged at supermarkets. If possible, get the curly-leaf (crinkled) type, as it doesn’t shrink as much during cooking as the flat-leaf variety does.

Vegetable or light olive oil, for frying

All-purpose flour, for dredging

Coarse salt and freshly ground pepper

1 large shallot, cut crosswise into rings and separated (about ? cup)

2 tablespoons extra-virgin olive oil

1 pound baby spinach