The Martha Stewart Living Cookbook (73 page)

1.
Heat ½ inch vegetable oil in a small skillet over medium heat. Meanwhile, put the flour in a bowl, and season with salt and pepper. Dredge the shallot rings in the flour all at once. When the oil is hot (a shallot ring will sizzle on contact), fry the rings in batches, shaking off excess flour before transferring them to the skillet. Fry until golden brown and crisp, 1 to 3 minutes. Transfer the shallot rings with tongs or a slotted spoon to paper towels to drain.

2.
Heat the extra-virgin olive oil in a Dutch oven or shallow stockpot over medium heat until hot but not smoking. Add the spinach (if it doesn’t fit all at once, wait to add more until some of it cooks down, or cook in two batches). Season with salt and pepper. Cover; cook, uncovering occasionally to toss, until the spinach is wilted, 2 to 3 minutes.

3.
Transfer the spinach to a serving bowl with tongs or a slotted spoon, leaving any excess liquid in pot. Sprinkle with the shallot rings; serve immediately.

tomatoes with oregano and lime

SERVES 4

This recipe calls for lime juice—rather than lemon juice or vinegar—to brighten the sweet flavor of summer tomatoes. We used heirloom varieties for their exceptional taste and vivid colors, but you can use any kind or size—from the farmers’ market or your own backyard—as long as they are ripe.

1¼ pounds assorted ripe tomatoes in all sizes, cut into wedges if large or halved if small

Coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

Juice of 1 lime (about 2 tablespoons)

2 tablespoons coarsely chopped fresh oregano

Arrange the tomatoes on a serving platter; season with salt and pepper. Drizzle with the oil and lime juice; sprinkle with the oregano.

ratatouille

SERVES 6

Ratatouille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to 3 days.

1 large eggplant (about 1½ pounds), cut into 1-inch cubes

4 medium zucchini, cut into 1-inch cubes

½ cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped fresh thyme

Coarse salt and freshly ground pepper

6 pounds vine-ripened tomatoes (about 10)

2 bell peppers, 1 red and 1 yellow

4 garlic cloves, finely chopped

2 medium onions, halved and cut into half-moons

½ cup coarsely chopped fresh basil

½ cup coarsely chopped fresh flat-leaf parsley

1.
Preheat the oven to 400°F. Toss together the eggplant, zucchini, ½ cup oil, 1 tablespoon thyme, 1 teaspoon salt, and ½ teaspoon pepper on a large rimmed baking sheet. Roast, tossing occasionally, until the vegetables are golden, about 1 hour.

2.
Meanwhile, bring a large pot of water to a boil. Prepare an ice-water bath, and set aside. Cut a small, shallow X in the stem end of each tomato; blanch the tomatoes until the skins begin to loosen, about 30 seconds. Immediately transfer with a slotted spoon to the ice-water bath.

3.
Drain the tomatoes. Remove the skins; cut the tomatoes into quarters, discarding the seeds.

4.
Place one bell pepper at a time on the trivet of a gas stove burner on high heat; roast, turning occasionally with tongs, until black all over. (Or, broil the peppers in a baking pan, turning them occasionally.) Transfer to a large bowl, and cover with plastic wrap. Let them steam in the bowl until cool enough to handle, about 10 minutes.

5.
Remove the skins from the peppers. Discard the tops and seeds. Cut the peppers lengthwise into ½-inch-thick strips.

6.
When the eggplant and zucchini are done roasting, heat the remaining 2 tablespoons oil in a large, deep skillet over medium-high heat until hot but not smoking. Add the garlic and onions; cook until soft, about 4 minutes. Add the tomatoes and peppers; cook until the tomatoes are soft, about 7 minutes. Add the eggplant and zucchini, ¼ cup basil, and the remaining tablespoon thyme. Season with salt and pepper.

7.
Reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are very soft, about 30 minutes. Stir in the parsley and remaining ¼ cup basil. Cook until heated through, about 1 minute more.

RATATOUILLE TIPS

Ratatouille, a summery vegetable stew, features many of the ingredients—onions, eggplant, bell peppers, zucchini, and, of course, tomatoes and garlic—essential for so many other Provençal specialties. The stew lends itself to interpretation, but these few rules will guarantee superior results:

•
Oven roasting: The eggplant and zucchini should be roasted in the oven before being stewed with the other ingredients (rather than just stewed, as called for in some recipes), to prevent sogginess and concentrate sweetness.

•
Flame roasting: Charring the bell pepper over a gas stove’s flame (or under the broiler) imparts a smoky flavor.

•
Blanching and peeling: When cooking with fresh tomatoes, it’s always a good idea to first remove their skin and seeds, as they affect the texture of the finished dish.

•
Stewing: Simmering all the ingredients together allows their flavors to meld. For the liveliest taste, reserve some herbs and stir them in at the last minute.

haricots verts with mustard vinaigrette

SERVES 2

I like to serve these chilled haricots verts with lamb—their crunch and acidity cut the richness of the meat. Blanched haricots verts can be refrigerated, in a resealable plastic bag, up to 1 day. Refrigerate the vinaigrette separately, up to 1 day; bring to room temperature before serving.

Coarse salt

½ pound haricots verts or other thin green beans, trimmed

½ teaspoon finely chopped shallot

1½ teaspoons red-wine vinegar

Freshly ground pepper

½ teaspoon grainy or smooth Dijon mustard

1½ tablespoons extra-virgin olive oil

1.
Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to the boiling water, then add the haricots verts; cook just until the beans are bright green all over, 1 to 2 minutes.

2.
Drain the beans; rinse immediately with cold water. Transfer to the ice-water bath. When chilled completely, drain; pat dry.

3.
Put the shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in the mustard. Whisking constantly, pour in the oil in a slow, steady stream until emulsified. Set aside until ready to dress the beans; whisk before using.

baby bok choy with ginger and garlic

SERVES 4 TO 6

2 pounds baby bok choy (8 to 10), halved lengthwise and soaked in cold water to remove any dirt

2 teaspoons minced peeled fresh ginger

2 garlic cloves, thinly sliced

1 tablespoon plus 1 teaspoon toasted sesame oil

¼ cup tamari soy sauce

2 tablespoons oyster sauce

1.
Bring a large pot of water to a boil. Add the bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish.

2.
Meanwhile, cook the ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until soft, about 8 minutes. Add the tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour the sauce over the bok choy; toss to coat.

braised endive in mustard vinaigrette

SERVES 4

1 tablespoon unsalted butter

1½ pounds Belgian endive (about 6 heads)

3 cups homemade or low-sodium store-bought chicken stock

1½ tablespoons grainy mustard

2 tablespoons red-wine vinegar

Coarse salt and freshly ground pepper

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

1.
In a large skillet, melt the butter over medium heat. Add the endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour the stock into the skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning the endive occasionally, until just tender, about 20 minutes.

2.
Using a slotted spoon, transfer the endive to a paper-towel–lined plate; discard the stock. Pat the endive dry, and set aside.

3.
Make the dressing: In a small bowl, whisk together the mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in the dressing, coating well. Garnish with the parsley, and serve at room temperature; set any extra dressing on the side.

jerusalem artichoke and chestnut gratin

SERVES 6 TO 8

1 pound Jerusalem artichokes (about 10 small), peeled, sliced ¼ inch thick, and reserved in cold water (drain and pat dry before using)

3 cups milk

8 ounces crème fraîche

2 tablespoons fresh lemon juice

1 cup grated Gruyère cheese (4 ounces)

1 tablespoon minced fresh thyme

1½ teaspoons coarse salt

¼ teaspoon freshly ground pepper

½ pound Yukon Gold potatoes, peeled and sliced ¼ inch thick

5 ounces shallots (about 4), thinly sliced

5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise

4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

1.
Preheat the oven to 450°F. In a large saucepan, bring the artichokes and milk just to a boil. Reduce heat; simmer until artichokes are crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve ¾ cup milk.

2.
In a large bowl, whisk the reserved milk with the crème fraîche, lemon juice, ¼ cup cheese, thyme, salt, and pepper. Add the artichokes, potatoes, shallots, and chestnuts; stir to combine.

3.
Pour the mixture into a 1½-quart gratin dish; cover tightly with foil. Bake on a baking sheet until the artichokes are tender when pierced, about 1 hour. Remove the foil; sprinkle the top of the gratin with the bread pieces and remaining ¾ cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.

roasted brussels sprouts with almonds and honey

SERVES 8 TO 10

3 pounds Brussels sprouts, trimmed and halved

½ cup (1 stick) unsalted butter, melted

1 cup slivered almonds (4 ounces)

Coarse salt and freshly ground pepper

3 tablespoons honey

3 tablespoons fresh lemon juice (about 1 lemon)

1.
Preheat the oven to 400°F. Place the sprouts, butter, and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until sprouts are golden brown and tender, 35 to 40 minutes.

2.
Transfer to a serving bowl; immediately dress with the honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.

roasted curried cauliflower

SERVES 4

An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.

1½ tablespoons extra-virgin olive oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

¾ teaspoon curry powder

¾ teaspoon coarse salt