The Martha Stewart Living Cookbook (74 page)

1 large head cauliflower (about 2 pounds), cut into large florets

Nonstick olive oil cooking spray

1.
Preheat the oven to 375°F. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together the oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with the spice mixture.

2.
Arrange the cauliflower in a single layer on the prepared sheet. Roast until the florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.

turnip hash with broccoli rabe

SERVES 4

½ pound plum tomatoes

½ pound medium turnips, peeled and cut into ½-inch dice

½ pound parsnips, peeled and cut into ½-inch dice

½ pound Yukon Gold potatoes, peeled and cut into ½-inch dice

1 bunch broccoli rabe, cut into ½-inch pieces (about 6½ cups)

1½ tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

4 garlic cloves, smashed

¾ teaspoon coarse salt

¼ teaspoon crushed red pepper flakes

1 teaspoon coarsely chopped fresh thyme

1.
Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Score an X on the bottom of each tomato with a paring knife. Add the tomatoes to the pot. Boil until the skins are loosened, about 30 seconds; remove the tomatoes with a slotted spoon (keeping the water at a boil), and immediately plunge them into the ice bath. Drain, peel, and seed the tomatoes, then coarsely chop the flesh.

2.
Add the turnips to the pot; boil until just tender when pierced with a fork, 3 to 5 minutes. Using a slotted spoon, transfer the turnips to a colander to drain. Repeat the process with the parsnips and then the potatoes. Add the broccoli rabe to the pot, and boil until bright green and crisp-tender, about 1 minute. Drain in a colander; set aside.

3.
Heat the oil in a large, heavy skillet over medium heat until hot but not smoking. Add the onion, garlic, salt, red pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until the vegetables begin to brown, about 15 minutes.

4.
Add the reserved tomatoes and broccoli rabe. Stir once; cook until the vegetables are very tender and browned, about 25 minutes. Serve hot.

tuscan kale with caramelized onions and red-wine vinegar

SERVES 4

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

1 tablespoon extra-virgin olive oil

1 large red onion, halved and thinly sliced into half-moons

1 large garlic clove, thinly sliced

¾ teaspoon coarse salt

2 tablespoons red-wine vinegar

1 pound Tuscan kale, middle stems removed, leaves cut into 1½-inch pieces

1.
Combine the oil, onion, garlic, and ¼ teaspoon salt in a large sauté pan; cook over medium heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until the onion is soft, about 10 minutes.

2.
Add the vinegar to the pan, and raise heat to medium-high. Add the kale, ¼ cup water, and remaining ½ teaspoon salt; cook, stirring, until the kale begins to soften, about 3 minutes. As the pan becomes dry, add another ¼ cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.

leeks with mustard vinaigrette

SERVES 4

6 leeks (about 2½ pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well

2 tablespoons Dijon mustard

2 tablespoons red-wine vinegar

2 garlic cloves, minced

1 tablespoon minced fresh basil

¼ cup extra-virgin olive oil

¼ teaspoon coarse salt

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teaspoon freshly ground pepper

1.
Bring a large pot of water to a boil. With kitchen twine, tie the leeks into 2 bundles, with the green tops at the same ends. Add the bundles to the boiling water. Reduce heat, and simmer until the leeks are tender, about 15 minutes. Remove the leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.

2.
Make the vinaigrette: In a large bowl, whisk together the mustard, vinegar, garlic, and basil. Slowly whisk in the oil in a fine stream. Whisk in the salt and pepper.

3.
Gently toss the leeks in the bowl with the vinaigrette, coating well. Serve chilled or at room temperature.

roasted acorn squash with pomegranate glaze

SERVES 6

Use a citrus reamer, juicer, or press to extract the pomegranate juice.

2 cups fresh pomegranate juice (about 7 pomegranates), plus seeds from ½ pomegranate for garnish

¼ cup sugar

5 whole allspice

5 whole black peppercorns

1 dried bay leaf

1 whole cinnamon stick

Unsalted butter, melted, for brushing, plus more at room temperature for the pan

3 acorn squash, sliced into 1-inch-thick rings, seeds removed

Coarse salt

1.
Preheat the oven to 450°F. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard the spices.

2.
Line a baking sheet with parchment paper. Butter the parchment. Lay the squash rings on top of the parchment; brush the tops with melted butter, and season with salt.

3.
Roast the squash until tender when pierced with a paring knife and the undersides are well browned, about 30 minutes. Turn the squash over, and brush the tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from the oven; brush the squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

cauliflower puree

SERVES 4

For a garnish, sauté a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

1 head (1¾ pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped

1 cup water or chicken stock, preferably homemade

2 to 3 tablespoons sour cream

1 tablespoon unsalted butter, softened

Coarse salt and freshly ground pepper

1.
Combine the cauliflower and water or stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until the cauliflower is very tender, about 10 minutes.

2.
Using a slotted spoon, transfer the cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add the sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.

mexican-style corn

SERVES 8

Set out the sour cream, cheese, and corn, and let each person fix his own.

1 cup sour cream or crème fraîche

¹
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teaspoon paprika

2 cups grated dry, aged cheese, such as Jack or Asiago

8 ears corn on the cob

1.
Heat a grill to medium-high. Place sour cream in a small bowl and sprinkle with paprika; set aside. Place cheese in a small bowl; set aside. Grill corn until tender, about 15 minutes, turning frequently.

2.
Remove from the grill; when cool enough to handle, pull back the husks and remove the silk. Brush the corn with sour cream, and roll in cheese.

asparagus and shiitake stir-fry

SERVES 4

To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

1 tablespoon dark sesame oil

1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1½-inch lengths

8 ounces fresh shiitake mushrooms, trimmed and sliced into ½-inch-thick pieces

1 tablespoon sesame seeds, toasted

Coarse salt and freshly ground pepper

Heat the oil in a large skillet or wok over medium-high heat. Add the asparagus and mushrooms, and sauté just until tender, about 5 minutes. Remove from heat. Sprinkle with the toasted sesame seeds, and season with salt and pepper. Serve hot.

fried green tomato wedges

SERVES 4 TO 6 AS AN APPETIZER

2 cups yellow cornmeal

4 teaspoons coarse salt, plus more for seasoning

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

2 cups buttermilk

2 large eggs

2 tablespoons fresh lime juice (about 2 limes)

Canola oil, for frying

3 large green tomatoes, cut into 1-inch-thick wedges

Basil-Lime Mayonnaise (recipe follows)

1.
In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.

2.
In a large cast-iron or heavy skillet, pour oil to a depth of ½ inch; heat until a deep-fry thermometer measures 375°F. Meanwhile, working in batches, dip the tomatoes in the buttermilk mixture, then in the cornmeal mixture. Set aside on a large plate; repeat with the remaining tomatoes.

3.
Fry the tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel–lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

basil-lime mayonnaise

MAKES 1¼ CUPS

1 large egg

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

1 cup canola oil

2 teaspoons fresh lime juice

¼ cup finely sliced fresh basil leaves

1.
In a food processor, pulse the egg with the salt and pepper until foamy and pale, about 1½ minutes. With the machine running, add the oil through the feed tube, 1 drop at a time, until the mixture starts to thicken (do not stop the machine at this point, or the mayonnaise may not come together). Add the remaining oil in a slow, steady stream.

2.
When all the oil has been incorporated, slowly add the lime juice, mixing until combined. Add the basil; pulse until combined. Let chill before serving. Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.

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

sautéed okra and tomatoes

SERVES 4

The secret to cooking okra to a crisp-tender texture is a very hot skillet.

1 tablespoon whole mustard seeds

½ teaspoon whole cumin seeds

½ teaspoon ground coriander

2 tablespoons extra-virgin olive oil

1 small red onion, cut into ½-inch-thick wedges

1 pound fresh okra, stems and ends trimmed

3 medium tomatoes, seeded and cut into ½-inch-thick wedges

Coarse salt and freshly ground pepper

1.
In a small bowl, combine the mustard seeds, cumin seeds, and coriander; set aside. Heat the oil in a large skillet set over medium heat. Add the onion, and cook, stirring, until soft, about 3 minutes.

2.
Raise heat to medium-high; add the spice mixture, okra, and ½ cup water. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes too dry.

3.
Add the tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

fried yuca with lemon

SERVES 8

Yuca is a starchy root with tough, brown skin, crisp, white flesh, and a mild flavor. It is also known as cassava.

5 pounds yuca (about 6 yuca), peeled

Peanut or canola oil, for frying

4 garlic cloves

Coarse salt

Lemon wedges, for serving

1.
Cut the yuca crosswise into 2-inch pieces. Cut each piece into ¼- to ½-inch-thick strips. Cut out the tough core from the inner edge of each piece; discard the core. Transfer the yuca to a large saucepan. Cover with water by 2 inches. Bring to a boil. Cook until just soft and translucent, about 5 minutes. Drain, and pat dry.

2.
Heat 5 inches oil in a 4-quart heavy-bottomed saucepan over medium-high heat until it registers 360°F on a deep-fry thermometer. Fry the garlic until golden, about 1 minute. Discard the garlic. Working in batches of several strips, fry the yuca, turning once, until golden brown, about 4 minutes. Transfer to paper towels using a slotted spoon; let drain. Sprinkle with salt. Serve with lemon wedges.

aunt sara’s cheese grits

SERVES 8 TO 10

¾ cup (1½ sticks) unsalted butter, plus more for the baking dish

3 cups water

1½ cups quick-cooking grits

1 pound sharp Cheddar cheese, grated