The Martha Stewart Living Cookbook (130 page)

1 cup low-fat buttermilk

¼ cup mayonnaise

¼ cup plain low-fat yogurt

1 tablespoon fresh lemon juice

½ teaspoon coarsely chopped fresh thyme

4 ounces blue cheese, crumbled

Coarse salt and freshly ground pepper

Whisk the buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; stir in the cheese. Season with salt and pepper. Chill in an airtight container, up to 3 days.

eggless caesar dressing

MAKES 1½ CUPS

4 small garlic cloves

½ teaspoon coarse salt

12 anchovy fillets

1 tablespoon plus 1 teaspoon finely grated lemon zest, plus 1 cup fresh lemon juice (2 to 3 lemons total)

2 tablespoons drained capers, rinsed

1½ teaspoons dried mustard

½ teaspoon freshly ground pepper

1 cup extra-virgin olive oil

½ cup finely grated Parmesan cheese

Mash the garlic and salt using a large mortar and pestle. Add the anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in the lemon juice. Add the oil in a slow, steady stream, working the pestle until emulsified; work in the cheese. (Or, puree all the ingredients except the oil and cheese in a blender. Add the oil in a slow, steady stream, blending until emulsified. Transfer to a bowl; stir in the cheese.) The dressing can be refrigerated in an airtight container, up to 3 days. Bring to room temperature before serving.

french dressing

MAKES ¾ CUP

2 teaspoons tomato paste

1½ teaspoons sugar

1 teaspoon finely grated onion

1 teaspoon dried mustard

¾ teaspoon paprika

Pinch of sweet smoked paprika

¼ teaspoon coarse salt

¼ teaspoon celery seed

Freshly ground pepper

4½ teaspoons red-wine vinegar

1½ teaspoons fresh lemon juice

½ cup canola oil

Whisk the tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper. Whisk in the vinegar and lemon juice. Add the oil in a slow, steady stream, whisking until emulsified. Alternatively, puree all ingredients except the oil in a blender. With the machine running, add the oil in a slow, steady stream; blend until emulsified. Use the dressing immediately.

fresh italian dressing

MAKES 1
¹
/
₃
CUPS

The trick to achieving a good emulsification—suspending the oil in water-based ingredients such as vinegar—is to add the oil toward the end and whisk it in a little bit at a time.

2 small garlic cloves, pressed through a garlic press

2 teaspoons sugar

2 teaspoons dried mustard

Coarse salt and freshly ground pepper

½ teaspoon crushed red pepper flakes

¼ cup plus 2 tablespoons red-wine vinegar

½ cup extra-virgin olive oil

½ cup canola oil

¼ cup finely chopped fresh basil

2 teaspoons finely chopped fresh marjoram

1 teaspoon finely chopped fresh oregano

Whisk the garlic, sugar, mustard, 1½ teaspoons salt, ½ teaspoon pepper, the red pepper flakes, and vinegar in a medium bowl. Whisk together the oils; add to the vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in the herbs; season with salt and pepper. Refrigerate in an airtight container, up to 1 week.

cranberry sauce with dried cherries

MAKES 3 CUPS

You can substitute dried cranberries or raisins for the dried cherries in this recipe.

3½ cups cranberries (1 12-ounce bag)

¾ cup dried cherries

½ cup finely chopped shallots

2 tablespoons red-wine vinegar

Zest and juice of 1 orange (about ½ cup)

2 teaspoons grated peeled fresh ginger

¾ cup packed light-brown sugar

Combine the cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until the cranberries pop. Reduce heat to low; cook, stirring occasionally, until the cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

savory cranberry jelly

SERVES 12

2 packages (12 ounces each) fresh or frozen (thawed) cranberries

2 cups sugar

2 teaspoons minced garlic

1 teaspoon grated peeled fresh ginger

½ cup cider vinegar

Large pinch of ground allspice

Large pinch of coarse salt

Freshly ground pepper

4¾ teaspoons unflavored gelatin

1.
Bring the berries, sugar, and 1 cup water to a simmer in a covered medium saucepan over medium-high heat. Cook until the berries are soft, about 10 minutes. Pass through a fine sieve into a bowl, pressing on the solids to make a puree.

2.
Bring ½ cup water, the garlic, ginger, vinegar, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes.

3.
Pour the vinegar mixture into a small bowl. Sprinkle the gelatin on top; stir until dissolved. Stir the mixture into the berry puree.

4.
Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.

classic mexican guacamole

MAKES 1½ CUPS

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

1½ tablespoons finely chopped white onion

1 tablespoon plus 2 teaspoons finely chopped fresh cilantro

1¼ teaspoons finely chopped seeded jalapeño pepper

½ teaspoon coarse salt, plus more for seasoning if desired

1 ripe Hass avocado, pitted, peeled, and coarsely chopped

3 tablespoons finely chopped seeded tomato

With a large mortar (such as a
molcajete
) and pestle (or
tejolote
), mash the onion, 1 tablespoon cilantro, jalapeño, and salt until smooth and juicy. Add the avocado, and mash slightly (the avocado should remain somewhat chunky). Stir in the tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Serve immediately.

tomatillo guacamole

MAKES 1 CUP

For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa’s acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to 1 day.

6 tomatillos (about 13 ounces), husked and halved

½ jalapeño pepper with seeds (about ¼ ounce)

¼ cup finely chopped white onion

2 tablespoons finely chopped fresh cilantro

¾ teaspoon coarse salt

1 ripe Hass avocado, pitted, peeled, and coarsely chopped

Puree the tomatillos, jalapeño, onion, cilantro, and salt in a food processor or blender until smooth. Reserve ½ cup salsa; the remaining cup salsa can be served separately. Puree the avocado and the reserved salsa until smooth.

roasted garlic vinaigrette

MAKES ¾ CUP

Refrigerate the vinaigrette in an airtight container up to 3 days.

10 Roasted Garlic cloves (Sandwiches and Savory Pies)

3 tablespoons sherry vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

¾ teaspoon coarse salt

½ cup extra-virgin olive oil

Freshly ground pepper

Squeeze the garlic cloves from their skins into a blender. Add the vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With the machine running, pour in the oil in a slow, steady stream; blend until emulsified. Season with pepper.

mole sauce

MAKES 3 CUPS

This classic Mexican sauce is often used in enchiladas or served with tamales.

1 slice white bread or 2 slices baguette

1 garlic clove, unpeeled

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cup whole almonds (2 ounces)

1 ancho chile

1 tablespoon vegetable oil or lard

½ white onion, finely chopped

1 pint grape tomatoes

½ small canned chipotle pepper in adobo sauce, plus 1 teaspoon adobo sauce

½ large ripe banana, cut into pieces

2 tablespoons plus 1 teaspoon unsweetened cocoa powder

1½ teaspoons packed light-brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon dried oregano

¹
/
₈
teaspoon ground cloves

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

Coarse salt and freshly ground pepper

1.
In a 9-inch cast-iron skillet, toast the bread over medium-high heat, turning once, until golden. Tear the bread into large pieces; pulse in a blender until fine crumbs form. Transfer to a large bowl.

2.
In the skillet, cook the garlic over medium-high heat, turning occasionally, until soft and charred, about 5 minutes. When cool enough to handle, squeeze the clove from the skin; add to the bowl with the bread crumbs.

3.
Toast the almonds in the skillet over medium heat, tossing occasionally, until golden, about 3 minutes. Transfer to the bowl.

4.
Wipe the chile with a damp paper towel. Slit the chile lengthwise; remove the stem, ribs, and seeds, reserving the seeds. Cook the chile in the skillet over medium heat, turning once, until it just begins to blister (do not burn it), 10 to 30 seconds. Transfer to the bowl.

5.
Pour the oil into the skillet; add the onion. Cook over medium heat, stirring, until soft and translucent, about 3 minutes. Transfer to the bowl. Add the tomatoes to the skillet; cook, tossing, until slightly charred, about 5 minutes. Transfer to the bowl.

6.
Add the chipotle, adobo sauce, reserved chile seeds, banana, cocoa, sugar, cinnamon, oregano, and cloves to the bowl, and stir well. Working in batches, puree the mixture in a blender until smooth, adding the stock a little at a time.

7.
Transfer the puree to a medium saucepan. Cook over medium-low heat, stirring until slightly thickened, about 20 minutes. Pass the mole through a sieve into a serving bowl; discard the solids. Season with salt and pepper, and serve warm.

cilantro salsa with coconut and lime

MAKES ABOUT ½ CUP

This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.

1 teaspoon cumin seeds

6 scallions, white and light-green parts only, chopped

2 small garlic cloves

1 or 2 serrano chiles, seeded for less heat, if desired

3 cups loosely packed cilantro leaves

¼ cup fresh lime juice (about 3 limes)

2 tablespoons shredded sweetened coconut

½ teaspoon coarse salt

1 tablespoon plus 1 teaspoon olive oil

1.
In a small skillet, heat the cumin seeds over medium heat until toasted and aromatic, about 3 minutes. Let cool slightly, then crush lightly.

2.
In a food processor, process the scallions, garlic, and chiles until finely chopped, about 10 seconds. Add the cilantro, crushed cumin, lime juice, 2 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times.

FIT TO EAT RECIPE
PER SERVING: 98 CALORIES, 7 G FAT, 0 MG CHOLESTEROL, 9 G CARBOHYDRATE, 270 MG SODIUM, 2 G PROTEIN, 2 G FIBER

roasted garlic aïoli

MAKES ABOUT 1 CUP

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

1 bulb whole Roasted Garlic (Sandwiches and Savory Pies), cloves removed

½ teaspoon coarse salt

3 large egg yolks

½ teaspoon Dijon mustard

¾ cup olive oil

1 tablespoon fresh lemon juice

With a mortar and pestle: In a large mortar, mash the garlic cloves and salt with a pestle until combined. Add the egg yolks; stir until combined. Stir in the mustard. Pour in the oil a few drops at a time, stirring until emulsified. Stir in the lemon juice. With a food processor: Process the garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With the machine running, pour in ¼ cup oil in a slow, steady stream; process until the mixture is slightly thickened, about 10 seconds. With the machine still running, pour in the remaining ½ cup oil in a slow, steady stream; process until the mixture is thick. Stir in the lemon juice.

NOTE
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

corn relish

MAKES 2 QUARTS

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas and crab cakes.