Read Online The Martha Stewart Living Cookbook by Martha Stewart Living Magazine - Free Book Online Page A
Authors: Martha Stewart Living Magazine
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golden brown, 45 to 60 seconds; turn over, and continue cooking until other sides are browned and cakes are heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.
marinated goat cheese with oregano
SERVES 4 TO 6
5 goat cheese buttons
¼ cup oregano flowers and leaves
1 garlic clove, peeled
1 teaspoon whole black peppercorns
1 cup extra-virgin olive oil
Combine the goat cheese, oregano, garlic, and peppercorns in a jar. Add the olive oil. Store, refrigerated, up to 5 days.
tropical fruit and crab salsa
MAKES 4 ½ CUPS
You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).
1 small onion, cut into ¼-inch dice
1 ripe mango, peeled, pitted, and sliced into ¼-inch dice
1 ripe papaya, peeled, seeded, and cut into ¼-inch dice
¼ pineapple, peeled, cored, and cut into ¼-inch dice
1 jalapeño pepper, seeds and ribs removed, cut into ¼-inch dice
¼ cup fresh lime juice
¼ cup fresh cilantro leaves, chopped
½ pound jumbo lump crabmeat, picked over and rinsed
Coarse salt
Freshly ground black pepper
Combine the onion, mango, papaya, pineapple, jalapeño, lime juice, and cilantro in a large bowl. Toss well to combine. Add the crabmeat, and toss gently. Season with salt and pepper. Serve immediately.
fried plantain chips
SERVES 4 TO 6
Select plantains that are firm and green.
8 cups vegetable oil
4 ripe plantains, peeled and sliced lengthwise
Coarse salt
In a large, heavy-bottomed saucepan, heat the oil over medium-high heat until it is hot but not smoking, about 350°F on a deep-fry thermometer. Working in batches, fry the plantain slices until they are golden and crisp, 4 to 5 minutes. Transfer to a paper-towel–lined baking sheet; sprinkle with salt while still hot. Serve immediately.
warm red lentil dal with pita chips
SERVES 6
Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.
½ pound red lentils (about 1¼ cups), picked over and rinsed
1 14½-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
½ teaspoon turmeric
2 tablespoons unsalted butter
4 garlic cloves, minced
1¼ teaspoons cumin seeds
½ teaspoon crushed red pepper flakes
1 large tomato, seeded and finely diced
¼ cup fresh mint, finely chopped
½ teaspoon coarse salt
1. In a medium saucepan, combine the lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
2. Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
3. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.
FIT TO EAT RECIPE PER SERVING: 189 CALORIES, 5 G FAT, 11 MG CHOLESTEROL, 25 G CARBOHYDRATE, 291 MG SODIUM, 12 G PROTEIN, 3 G FIBER
baked oysters with spinach and champagne beurre blanc
MAKES 24
2 to 3 cups rock or coarse salt
2 dozen oysters, shucked, liquor and bottom shells reserved separately
1 cup heavy cream
1 cup dry champagne or sparkling wine
3 large shallots, minced (about ½ cup)
¼ cup white-wine vinegar
2½ sticks (1¼ cups) cold unsalted butter, cut into pieces
Coarse salt and freshly ground white pepper
1 pound fresh or 2 10-ounce packages frozen spinach, thawed
Snipped fresh chives, for garnish
1. Pour the salt into a rimmed baking sheet. Nestle the oyster shells in the salt; set aside.
2. Bring the cream to a boil. Reduce to a simmer; cook until reduced by half. Remove from heat.
3. Meanwhile, place the champagne, shallots, and vinegar in another small saucepan. Bring to a simmer, and cook until the liquid is almost evaporated. Add the reduced cream, and cook for 1 minute.
4. Remove pan from heat, and whisk in butter, 1 piece at a time, adding each piece
marinated goat cheese with oregano
SERVES 4 TO 6
5 goat cheese buttons
¼ cup oregano flowers and leaves
1 garlic clove, peeled
1 teaspoon whole black peppercorns
1 cup extra-virgin olive oil
Combine the goat cheese, oregano, garlic, and peppercorns in a jar. Add the olive oil. Store, refrigerated, up to 5 days.
tropical fruit and crab salsa
MAKES 4 ½ CUPS
You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).
1 small onion, cut into ¼-inch dice
1 ripe mango, peeled, pitted, and sliced into ¼-inch dice
1 ripe papaya, peeled, seeded, and cut into ¼-inch dice
¼ pineapple, peeled, cored, and cut into ¼-inch dice
1 jalapeño pepper, seeds and ribs removed, cut into ¼-inch dice
¼ cup fresh lime juice
¼ cup fresh cilantro leaves, chopped
½ pound jumbo lump crabmeat, picked over and rinsed
Coarse salt
Freshly ground black pepper
Combine the onion, mango, papaya, pineapple, jalapeño, lime juice, and cilantro in a large bowl. Toss well to combine. Add the crabmeat, and toss gently. Season with salt and pepper. Serve immediately.
fried plantain chips
SERVES 4 TO 6
Select plantains that are firm and green.
8 cups vegetable oil
4 ripe plantains, peeled and sliced lengthwise
Coarse salt
In a large, heavy-bottomed saucepan, heat the oil over medium-high heat until it is hot but not smoking, about 350°F on a deep-fry thermometer. Working in batches, fry the plantain slices until they are golden and crisp, 4 to 5 minutes. Transfer to a paper-towel–lined baking sheet; sprinkle with salt while still hot. Serve immediately.
warm red lentil dal with pita chips
SERVES 6
Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.
½ pound red lentils (about 1¼ cups), picked over and rinsed
1 14½-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
½ teaspoon turmeric
2 tablespoons unsalted butter
4 garlic cloves, minced
1¼ teaspoons cumin seeds
½ teaspoon crushed red pepper flakes
1 large tomato, seeded and finely diced
¼ cup fresh mint, finely chopped
½ teaspoon coarse salt
1. In a medium saucepan, combine the lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
2. Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
3. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.
FIT TO EAT RECIPE PER SERVING: 189 CALORIES, 5 G FAT, 11 MG CHOLESTEROL, 25 G CARBOHYDRATE, 291 MG SODIUM, 12 G PROTEIN, 3 G FIBER
baked oysters with spinach and champagne beurre blanc
MAKES 24
2 to 3 cups rock or coarse salt
2 dozen oysters, shucked, liquor and bottom shells reserved separately
1 cup heavy cream
1 cup dry champagne or sparkling wine
3 large shallots, minced (about ½ cup)
¼ cup white-wine vinegar
2½ sticks (1¼ cups) cold unsalted butter, cut into pieces
Coarse salt and freshly ground white pepper
1 pound fresh or 2 10-ounce packages frozen spinach, thawed
Snipped fresh chives, for garnish
1. Pour the salt into a rimmed baking sheet. Nestle the oyster shells in the salt; set aside.
2. Bring the cream to a boil. Reduce to a simmer; cook until reduced by half. Remove from heat.
3. Meanwhile, place the champagne, shallots, and vinegar in another small saucepan. Bring to a simmer, and cook until the liquid is almost evaporated. Add the reduced cream, and cook for 1 minute.
4. Remove pan from heat, and whisk in butter, 1 piece at a time, adding each piece
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