Read Online The Martha Stewart Living Cookbook by Martha Stewart Living Magazine - Free Book Online Page B
Authors: Martha Stewart Living Magazine
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before the previous one melts completely. (The sauce should not get hot enough to liquefy.) Add ½ cup oyster liquor; season with salt and pepper. Keep warm.
5. If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves. Cover the pan, and cook the spinach until bright green and just tender, about 2 minutes. Drain well, and roughly chop. (Squeeze excess moisture from thawed frozen spinach.)
6. Preheat the broiler with the rack set 5 inches from the heat source. Divide the spinach equally among the shells. Top with the shucked oysters. Spoon on enough sauce to cover the oysters, about 1 tablespoon per shell. Place under the broiler until the sauce bubbles and the edges of the oysters start to curl, about 1 minute. Garnish with chives, and serve.
moules poulette (broiled mussels with mushrooms, lemon, and cream)
MAKES ABOUT 36
2 cups dry white wine
2 pounds large mussels, scrubbed and debearded
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup thinly sliced mushrooms, such as shiitake or oyster (3 ounces)
½ cup heavy cream
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
½ cup grated Gruyère cheese (1 ounce)
1. Bring the wine to a simmer in a large skillet over high heat. Add the mussels, and cook, stirring frequently, until they have opened, up to about 5 minutes. Transfer the mussels as they open to a bowl to cool. Strain the cooking liquid through a fine-mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
2. Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half-shell. Loosen each mussel from its shell, and arrange the mussels on an ovenproof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making the sauce.
3. Mash 1 tablespoon butter with the flour until smooth; set aside. Melt the remaining tablespoon butter in a small saucepan over medium heat. Add the mushrooms, and cook until tender, about 4 minutes. Add the reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove the pan from the heat, and keep warm.
4. Heat the broiler. Position the rack 3 to 4 inches from the heat. Remove the mussels from the refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under the broiler until golden brown, 3 to 4 minutes. Serve immediately.
shrimp summer rolls
MAKES 8
1 pound (about 30) small shrimp, peeled and deveined
8 9-inch-round rice papers
8 large red-leaf lettuce leaves, cut in half lengthwise
1 medium carrot, peeled, cut in matchsticks
1 small daikon radish, peeled, cut into matchsticks
1 red bell pepper, seeds and membranes removed, cut in matchsticks
1 bunch fresh chives, ends trimmed
¼ cup packed mint leaves
Soy Dipping Sauce (recipe follows)
1. Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice the cooked shrimp in half lengthwise. Set aside.
2. Fill a pan (large enough to hold the rice paper) with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Dip 1 sheet rice paper in the hot water for 5 seconds; transfer to the dampened towel, and smooth out (the wrapper will still feel hard, but it will soften as it sits).
3. Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge. Place 2 pieces of lettuce over the shrimp. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.
4. Fold the bottom edge of the rice paper over the filling. Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper.
5. Place the finished roll on a plate; cover with a damp paper
5. If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves. Cover the pan, and cook the spinach until bright green and just tender, about 2 minutes. Drain well, and roughly chop. (Squeeze excess moisture from thawed frozen spinach.)
6. Preheat the broiler with the rack set 5 inches from the heat source. Divide the spinach equally among the shells. Top with the shucked oysters. Spoon on enough sauce to cover the oysters, about 1 tablespoon per shell. Place under the broiler until the sauce bubbles and the edges of the oysters start to curl, about 1 minute. Garnish with chives, and serve.
moules poulette (broiled mussels with mushrooms, lemon, and cream)
MAKES ABOUT 36
2 cups dry white wine
2 pounds large mussels, scrubbed and debearded
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup thinly sliced mushrooms, such as shiitake or oyster (3 ounces)
½ cup heavy cream
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
½ cup grated Gruyère cheese (1 ounce)
1. Bring the wine to a simmer in a large skillet over high heat. Add the mussels, and cook, stirring frequently, until they have opened, up to about 5 minutes. Transfer the mussels as they open to a bowl to cool. Strain the cooking liquid through a fine-mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
2. Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half-shell. Loosen each mussel from its shell, and arrange the mussels on an ovenproof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making the sauce.
3. Mash 1 tablespoon butter with the flour until smooth; set aside. Melt the remaining tablespoon butter in a small saucepan over medium heat. Add the mushrooms, and cook until tender, about 4 minutes. Add the reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove the pan from the heat, and keep warm.
4. Heat the broiler. Position the rack 3 to 4 inches from the heat. Remove the mussels from the refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under the broiler until golden brown, 3 to 4 minutes. Serve immediately.
shrimp summer rolls
MAKES 8
1 pound (about 30) small shrimp, peeled and deveined
8 9-inch-round rice papers
8 large red-leaf lettuce leaves, cut in half lengthwise
1 medium carrot, peeled, cut in matchsticks
1 small daikon radish, peeled, cut into matchsticks
1 red bell pepper, seeds and membranes removed, cut in matchsticks
1 bunch fresh chives, ends trimmed
¼ cup packed mint leaves
Soy Dipping Sauce (recipe follows)
1. Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice the cooked shrimp in half lengthwise. Set aside.
2. Fill a pan (large enough to hold the rice paper) with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Dip 1 sheet rice paper in the hot water for 5 seconds; transfer to the dampened towel, and smooth out (the wrapper will still feel hard, but it will soften as it sits).
3. Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge. Place 2 pieces of lettuce over the shrimp. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.
4. Fold the bottom edge of the rice paper over the filling. Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper.
5. Place the finished roll on a plate; cover with a damp paper
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