The Martha Stewart Living Cookbook (47 page)

7 tablespoons unsalted butter

5 tablespoons all-purpose flour

1½ cups heavy cream

1 onion, diced

1 pound button mushrooms, stems removed, quartered

1 pound shiitake mushrooms, stems removed, sliced

2½ teaspoons coarse salt

½ teaspoon freshly ground pepper

1 pound linguine, uncooked

½ cup grated Romano cheese

1.
Place the dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Wrap the rosemary and thyme sprigs in cheesecloth, and tie with kitchen string; set aside. Lift out the mushrooms with a slotted spoon, and place in another bowl. Press the mushrooms to release any retained stock, and pour the liquid back into the bowl; set the mushrooms aside. Strain the mushroom liquid through a fine-mesh sieve lined with a paper towel. You should have about 4 cups mushroom stock; set aside.

2.
Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring, until the mixture begins to brown, about 3 minutes. While whisking, slowly pour in the mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in the cream and reserved herb bundle. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally, to allow flavors to infuse.

3.
Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion, and cook until it begins to soften, about 3 minutes. Add the button mushrooms, cook until they release their juices, and make room in the pan. Add the remaining mushrooms, and cook until all are tender, about 5 minutes. Add the mushroom sauce to the skillet, and stir to combine. Season with the salt and pepper, and set aside.

4.
Preheat the oven to 375°F. Bring a large pot of water to a boil. Add the pasta; cook 2 to 3 minutes less than manufacturer’s instructions, until very al dente. Transfer the noodles to a colander, and rinse with cold water to stop the cooking. Stir the noodles into the mushroom mixture. Sprinkle with grated cheese, and bake until browned on top and mixture is bubbling, about 30 minutes. Transfer the dish to a wire rack to cool 5 minutes before serving.

orzo with peas and mint

SERVES 4

1 cup orzo (Greek pasta)

2 tablespoons unsalted butter

1 shallot, minced (about 2 tablespoons)

Zest of 1 lemon

1 pound fresh peas, shelled, or 2 cups frozen peas

Coarse salt and freshly ground pepper

2 tablespoons freshly chopped mint

1.
Cook the orzo according to package directions. Melt the butter in a medium saucepan over medium heat. Add the shallot and lemon zest, and sauté until translucent.

2.
Add the peas, and cook until bright green and tender, adding a little water if the shallots brown before peas are tender.

3.
Add the cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in the mint.

traditional lasagne bolognese

SERVES 10 TO 12

This lasagne was designed for a deep-dish baking pan. You can use a standard 9 × 13-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagne can be assembled up to 1 day ahead and left to cool completely. Cover, unbaked, and refrigerate up to 1 day in advance, or freeze, unbaked, up to 3 weeks in advance. Defrost overnight in the refrigerator; bake as directed below.

Bolognese Sauce (recipe follows)

1 3-pound container ricotta cheese

3 large egg yolks

1 cup (about 3 ounces) grated Parmesan cheese

1 tablespoon plus 1½ teaspoons coarse salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground nutmeg

Pinch of cayenne pepper

2 tablespoons extra-virgin olive oil

1 1-pound box uncooked lasagne noodles

1 pound fresh mozzarella, sliced into ¼-inch rounds

1.
Bring the sauce to room temperature. In a large bowl, whisk the ricotta, egg yolks, Parmesan, 1½ teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill the filling until ready to assemble the lasagne.

2.
Preheat the oven to 400°F. Butter an 11 × 14 × 3-inch lasagne baking pan. Bring a large pot of water to a boil. Add the olive oil and the remaining tablespoon salt. One at a time, add the lasagne noodles; cook until al dente, 2 to 3 minutes less than the manufacturer’s instructions. Remove the noodles with tongs; drain in a colander.

3.
Spread about 3 cups sauce on the bottom of the baking dish. Place a single layer of lasagne noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half of the ricotta filling mixture over the sauce.

4.
Top with a layer of lasagne noodles, again slightly overlapping them. Repeat with more sauce and the remaining ricotta filling mixture. Top with a final layer of lasagne noodles. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.

5.
Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagne stand 10 to 15 minutes before serving.

bolognese sauce

MAKES ABOUT 3 QUARTS

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

2 onions, cut into ¼-inch dice

3 stalks celery, cut into ¼-inch dice

3 carrots, peeled and cut into ¼-inch dice

2 pounds ground sirloin

2 pounds ground veal

1 quart whole milk

2 cups red wine

3½ cups homemade or low-sodium store-bought beef broth

1 cup tomato paste

1½ teaspoons coarse salt

¾ teaspoon freshly ground pepper

1.
Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.

2.
Add the onions, and cook until they begin to soften, about 5 minutes. Add the celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add the ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.

3.
Add the wine, and simmer until liquid is reduced by half again, about 40 minutes.

4.
Add the beef stock, tomato paste, salt, and pepper; simmer gently until the sauce thickens, 40 to 45 minutes. If using for lasagne, set aside to cool slightly before assembling.

fettuccine with brussels sprout leaves, brown butter, and toasted walnuts

SERVES 6

To remove individual Brussels sprout leaves, cut the stem out of each sprout and gently ease apart all the leaves.

1 teaspoon coarse salt, plus more for cooking water

16 ounces fettuccine

½ cup (1 stick) plus 3 tablespoons unsalted butter

2 ounces walnuts

1 medium red onion, sliced into thin wedges

2 garlic cloves, minced

1 pound Brussels sprouts, leaves separated

¼ teaspoon freshly ground pepper

½ teaspoon finely chopped fresh sage

¼ teaspoon finely chopped fresh thyme

Freshly grated Parmesan cheese, for serving

1.
Preheat the oven to 350°F. Bring a large saucepan of water to a boil; add salt. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, transfer to a medium bowl, and toss with 1 tablespoon butter. Cover, and keep warm while proceeding.

2.
Spread the walnuts on a baking sheet, place in the oven, and toast until fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside. Place ½ cup butter in a small saucepan over medium-high heat. Cook until the butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding the solids, into a glass measuring cup or a small bowl, and set aside.

3.
Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and garlic, and cook until they start to soften, about 2 minutes. Add the sprout leaves, sprinkle with salt, pepper, and herbs, and continue cooking until the leaves are bright green and tender and the onions are translucent, 3 to 5 minutes. Add the pasta to the skillet, and drizzle with the brown butter. Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed. Transfer to a serving dish, and garnish with walnuts and Parmesan cheese. Serve immediately.

angel-hair pasta with sautéed oysters and chorizo

SERVES 4

3 tablespoons extra-virgin olive oil

4 ounces dried, hot chorizo sausage, thinly sliced into rounds

¼ cup (½ stick) unsalted butter

2 tablespoons all-purpose flour

½ teaspoon paprika

¼ teaspoon freshly ground white pepper

Pinch of cayenne pepper

Coarse salt

2 tablespoons sherry

1¼ cups heavy cream

2 dozen shucked fresh oysters, plus
²
/
₃
cup strained oyster liquor

8 ounces angel-hair pasta

¼ teaspoon finely grated orange zest

1.
Bring a large pot of water to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, until crisp, about 3 minutes. Transfer to a plate lined with paper towels, and let drain. Wipe out pan.

2.
Melt butter in the pan over medium heat. Add flour, spices, and 1 teaspoon salt. Cook, whisking constantly, 3 minutes (do not brown). Add sherry, and cook, whisking, 1 minute. Whisk in cream and oyster liquor. Bring to a simmer, and whisk until thick, about 3 minutes.

3.
Add salt to boiling water; add pasta, and cook until al dente. Drain. Add oysters to sauce; gently poach until just cooked through, 1 to 2 minutes. Add pasta; toss. Divide among plates. Top with chorizo; sprinkle with orange zest.

herbed spaetzle

SERVES 4

1 cup whole milk

8 sprigs fresh thyme, plus 1 tablespoon thyme leaves

¼ cup packed fresh flat-leaf parsley

3 large eggs

1½ cups all-purpose flour

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter

1.
Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.

2.
Whisk flour and 1½ teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.

3.
Bring a medium saucepan of salted water to a boil. Working with about ¼ cup batter at a time, press batter through ¼-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.

4.
Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.

spicy squash pasta

SERVES 4 TO 6

2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut

¼ cup extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

2 small garlic cloves, minced

½ teaspoon crushed red pepper flakes

1 teaspoon finely chopped fresh thyme

1 teaspoon thinly sliced fresh sage

1 teaspoon finely chopped fresh rosemary

1 pound perciatelli or bucatini

3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish

¾ cup fresh ricotta cheese

Freshly grated Parmesan cheese

1.
Preheat the oven to 400°F. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.

2.
Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and ¾ teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.

3.
Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.

4.
Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.

5.
Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.

cold sesame noodles

MAKES 5 SERVINGS

1 package (10½ ounces) dried udon noodles