Read Online The Martha Stewart Living Cookbook by Martha Stewart Living Magazine - Free Book Online
Authors: Martha Stewart Living Magazine
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made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.
avocado with grapefruit and sweet-onion salsa
SERVES 4
Cut the avocados just before serving to keep them from discoloring.
2 pink grapefruits
¼ cup finely chopped sweet onion
2 tablespoons chopped fresh cilantro
Coarse salt
2 avocados, cut in half, pitted and peeled
1. Cut off both ends of the grapefruits, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Working over a bowl to catch the juices, use the knife to carefully slice between the sections and membranes of each grapefruit to remove the segments. Slice each grapefruit segment into small pieces, and set aside.
2. Place the onion in a small bowl. Squeeze the remaining juice from the grapefruit membranes over the onions, and let stand 20 minutes to soften. Pour off and discard the juice. Add the grapefruit segments and cilantro. Add enough reserved grapefruit juice to moisten. Season with salt. To serve, place 3 to 4 tablespoons salsa on each of the avocado halves.
broccoflower and toasted country bread with bagna cauda
SERVES 4
1 head broccoflower, leaves and tough stems discarded
Coarse salt
1 loaf country bread, sliced 1 inch thick
Bagna Cauda (recipe follows)
1. Preheat the oven to 450°F. Prepare an ice bath; set aside. Fill a stockpot with 1 inch water, and bring to a boil. Place the broccoflower in a steamer insert; sprinkle with salt. Cover tightly, and steam until just tender when pierced with a paring knife, about 10 minutes. Transfer to the ice bath; drain, and pat dry.
2. Arrange the slices of bread on a baking sheet; toast until the edges are brown, 10 to 12 minutes. Turn; toast until the edges of the other side are brown, about 3 minutes. Serve with bagna cauda and broccoflower.
bagna cauda
MAKES ABOUT 1 ¼ CUPS
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.
2 tablespoons unsalted butter
3 large garlic cloves, roughly chopped
½ 3-ounce tin anchovy fillets, drained and roughly chopped
1 / 3 cup olive oil
1 tablespoon milk
1. Melt the butter in a small sauté pan over medium-low heat. Add the garlic, and cook until softened but not browned, 1 to 2 minutes. Add the anchovies and oil, and reduce heat to low. Cook, stirring occasionally, until the mixture is softened and lightly browned, about 20 minutes. Remove from heat; let cool slightly.
2. Transfer the mixture to the jar of a blender, and add the milk; puree until thick and smooth, about 2 minutes. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.
mini corn cakes with goat cheese and pepper jelly
MAKES 42
An old-fashioned cast-iron skillet with shallow round indentations is ideal for making uniform corn cakes. Since these pans can be rather hard to find, you can use a regular cast-iron skillet and achieve equally lovely results. Pepper jelly adds a bit of sweetness and subtle heat. Look for it at farmer’s markets and in gourmet shops.
1½ cups all-purpose flour
¼ cup sugar
½ cup yellow cornmeal
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk
2 large eggs, room temperature
1 / 3 cup vegetable oil, plus more for the pan
3 tablespoons unsalted butter, melted
1 15¼-ounce can corn kernels, drained
8 ounces fresh goat cheese, thinly sliced
1 cup pepper jelly
1. Whisk together the flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together the milk, eggs, oil, and butter until smooth and combined. Add the milk mixture to the flour mixture, and stir just until the batter is combined; fold in corn kernels.
2. Heat a cast-iron skillet over medium heat, and rub it with enough oil to coat the surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until undersides are
avocado with grapefruit and sweet-onion salsa
SERVES 4
Cut the avocados just before serving to keep them from discoloring.
2 pink grapefruits
¼ cup finely chopped sweet onion
2 tablespoons chopped fresh cilantro
Coarse salt
2 avocados, cut in half, pitted and peeled
1. Cut off both ends of the grapefruits, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Working over a bowl to catch the juices, use the knife to carefully slice between the sections and membranes of each grapefruit to remove the segments. Slice each grapefruit segment into small pieces, and set aside.
2. Place the onion in a small bowl. Squeeze the remaining juice from the grapefruit membranes over the onions, and let stand 20 minutes to soften. Pour off and discard the juice. Add the grapefruit segments and cilantro. Add enough reserved grapefruit juice to moisten. Season with salt. To serve, place 3 to 4 tablespoons salsa on each of the avocado halves.
broccoflower and toasted country bread with bagna cauda
SERVES 4
1 head broccoflower, leaves and tough stems discarded
Coarse salt
1 loaf country bread, sliced 1 inch thick
Bagna Cauda (recipe follows)
1. Preheat the oven to 450°F. Prepare an ice bath; set aside. Fill a stockpot with 1 inch water, and bring to a boil. Place the broccoflower in a steamer insert; sprinkle with salt. Cover tightly, and steam until just tender when pierced with a paring knife, about 10 minutes. Transfer to the ice bath; drain, and pat dry.
2. Arrange the slices of bread on a baking sheet; toast until the edges are brown, 10 to 12 minutes. Turn; toast until the edges of the other side are brown, about 3 minutes. Serve with bagna cauda and broccoflower.
bagna cauda
MAKES ABOUT 1 ¼ CUPS
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.
2 tablespoons unsalted butter
3 large garlic cloves, roughly chopped
½ 3-ounce tin anchovy fillets, drained and roughly chopped
1 / 3 cup olive oil
1 tablespoon milk
1. Melt the butter in a small sauté pan over medium-low heat. Add the garlic, and cook until softened but not browned, 1 to 2 minutes. Add the anchovies and oil, and reduce heat to low. Cook, stirring occasionally, until the mixture is softened and lightly browned, about 20 minutes. Remove from heat; let cool slightly.
2. Transfer the mixture to the jar of a blender, and add the milk; puree until thick and smooth, about 2 minutes. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.
mini corn cakes with goat cheese and pepper jelly
MAKES 42
An old-fashioned cast-iron skillet with shallow round indentations is ideal for making uniform corn cakes. Since these pans can be rather hard to find, you can use a regular cast-iron skillet and achieve equally lovely results. Pepper jelly adds a bit of sweetness and subtle heat. Look for it at farmer’s markets and in gourmet shops.
1½ cups all-purpose flour
¼ cup sugar
½ cup yellow cornmeal
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk
2 large eggs, room temperature
1 / 3 cup vegetable oil, plus more for the pan
3 tablespoons unsalted butter, melted
1 15¼-ounce can corn kernels, drained
8 ounces fresh goat cheese, thinly sliced
1 cup pepper jelly
1. Whisk together the flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together the milk, eggs, oil, and butter until smooth and combined. Add the milk mixture to the flour mixture, and stir just until the batter is combined; fold in corn kernels.
2. Heat a cast-iron skillet over medium heat, and rub it with enough oil to coat the surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until undersides are
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