The Martha Stewart Living Cookbook (22 page)

1 cup half-and-half

1 cup buttermilk

1.
Melt the butter in a stockpot over medium-low heat. Add the leeks, and cook, covered, until tender, about 15 minutes.

2.
Add the potatoes, stock, and 2 cups water. Bring to a boil; simmer until the potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups of the watercress.

3.
Working in batches, puree the soup in a blender until smooth. Transfer the pureed soup to a large bowl. Season with salt and white pepper. Stir in the half-and-half; chill at least 1 hour. Add the buttermilk just before serving. Adjust seasoning; if necessary, thin the soup with a bit more chicken stock or water to achieve the desired consistency. Garnish with the remaining cup watercress leaves.

french lentil soup

SERVES 8 TO 10

You can easily double this recipe and refrigerate leftovers in airtight containers for up to 3 days. The soup can also be frozen for up to 3 months. We used French lentils, but other types of lentils may also be used.

2 tablespoons olive oil

1 small onion, finely chopped

2 carrots, finely chopped

1 stalk celery, finely chopped

1 small red bell pepper, seeds and ribs removed, finely chopped

1 teaspoon dried oregano

½ cup French green lentils, rinsed and drained

3 tablespoons bulghur wheat

1½ quarts Wild Mushroom Stock (recipe follows)

Coarse salt and freshly ground black pepper

1.
Place a large saucepan over medium heat, and add the oil. Add the onion, and cook until translucent, about 5 minutes, stirring occasionally. Stir in the carrots, celery, bell pepper, and oregano until combined. Stir in the lentils and bulghur wheat.

2.
Add the stock to the pot; cover, and simmer over low heat just until the lentils are tender, about 45 minutes. Remove from heat; season with salt and pepper. Serve hot.

wild mushroom stock

MAKES 3 QUARTS

4 cups plus 3½ quarts water

4 ounces dried porcini mushrooms

2 tablespoons unsalted butter

2 tablespoons olive oil

1 large onion, coarsely chopped

2 large carrots, coarsely chopped

2 parsnips, coarsely chopped

2 stalks celery, coarsely chopped

1 bunch (about 1½ pounds) red or green Swiss chard, cut into 1-inch pieces

1 dried bay leaf

Several sprigs thyme

Several sprigs flat-leaf parsley

1.
Bring 4 cups water to a boil. Place the dried mushrooms in a medium heatproof bowl; pour the boiling water over the mushrooms. Let stand until softened, about 20 minutes. Strain through a fine sieve into another bowl, reserving the liquid and mushrooms separately. Set aside.

2.
In a medium stockpot, heat the butter and oil over medium heat. Add the onion, and cook until caramelized, about 20 minutes, stirring occasionally. Add the reserved mushrooms along with the carrots, parsnips, and celery; cook, stirring often, until the vegetables are softened and fragrant, about 20 minutes.

3.
Stir the Swiss chard into the vegetable mixture in the pot. Add 3½ quarts cold water, reserved mushroom liquid (being careful to leave behind any sediment), bay leaf, thyme, and parsley. Cover the pot, and bring to a boil; reduce heat, and simmer, uncovered, about 1 hour.

4.
Remove the pot from the heat, and strain the mixture through a fine sieve or cheesecloth-lined colander into a large heatproof bowl or saucepan, pressing down on the vegetables with the back of a wooden spoon to extract as much liquid as possible. Discard the solids. Store the stock in airtight containers in the refrigerator up to 3 days or in the freezer up to 6 months.

hearty beef stew

SERVES 10

This recipe uses the shredded meat and tomato pieces left over from making the beef stock (recipe follows). Serve over egg noodles or rice.

Basic Beef Stock (recipe follows)

1 pound pearl onions, peeled

5 medium carrots, cut into matchsticks

½ small bunch fresh dill, roughly chopped

Coarse salt and freshly ground pepper

1 10-ounce package frozen green peas, thawed

1.
In a stockpot, combine the stock and reserved beef and tomato pieces. Cover; bring to a simmer over medium-high heat. Add the onions, carrots, and dill. Cook, uncovered, until the onions are soft, about 30 minutes. Season with salt and pepper.

2.
When ready to serve, add the peas, and cook just until tender and heated through, about 3 minutes. Serve hot.

basic beef stock

MAKES 3½ QUARTS

Reserve the shredded beef and tomato pieces to make Hearty Beef Stew (recipe above). Refrigerate the stock in airtight containers for up to 30 days or freeze for up to 6 months.

6 pounds beef short ribs, trimmed of excess fat

Coarse salt and freshly ground pepper

3 quarts plus 1 cup water

1 28-ounce can peeled whole tomatoes, roughly chopped, juice reserved

2 dried bay leaves

10 whole black peppercorns

½ small bunch fresh dill, roughly chopped

1.
Preheat the oven to 450°F. Arrange the ribs in a large roasting pan; sprinkle generously with salt and pepper. Roast 1½ hours, turning the ribs halfway through.

2.
Combine 3 quarts water and the tomatoes and their juice in a stockpot. Bundle the bay leaves, peppercorns, and dill in a small piece of cheesecloth; tie with kitchen twine, and add to the pot.

3.
Transfer the roasted ribs to the pot. Pour off and discard the fat from the roasting pan. Pour the remaining cup water into the pan, and place over medium-high heat. Bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom, until the liquid is reduced by half. Transfer the liquid and bits to the stockpot.

4.
Cover the pot; bring the mixture to a simmer over high heat, but do not boil. Reduce heat to a gentle simmer, and place a smaller pot lid directly on surface of stock to keep ingredients submerged; cook until the meat is very tender and pulls away from the bone, about 1½ hours. Skim the surface with a spoon as needed.

5.
Prepare an ice-water bath. Remove the herb bundle from the pot, squeezing out the liquid into the pot, and discard. Strain the stock through a sieve into a large heatproof bowl set in the ice-water bath. Stir frequently until the stock is room temperature.

6.
Transfer the ribs and tomato pieces to another bowl. When cool enough to handle, pull the rib meat from the bones, and shred it with your fingers. Discard the bones. Store the meat and tomato pieces in an airtight container in the refrigerator, up to 3 days.

7.
Transfer the cooled stock to airtight containers; refrigerate at least 6 hours or overnight. With a large metal spoon, skim off and discard fat layer that has collected on the top. If storing, leave fat layer intact (it helps seal in flavor).

shredded chicken and soba noodle soup

SERVES 10

Look for soba noodles in the Asian section of your supermarket.

2½ quarts Basic Chicken Stock (recipe follows)

2 whole skinless chicken breasts, halved

Coarse salt

½ pound soba noodles

1 pound firm or extra-firm tofu, cut into ¼-inch dice

Freshly ground pepper

2 small carrots, julienned

2 red radishes, trimmed and julienned

½ bunch watercress, tough stems removed, for garnish

1.
In a medium stockpot, bring the chicken stock to a simmer over medium heat. Add the chicken breasts; return to a simmer. Reduce heat; simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate, and set aside until cool enough to handle. Cover, and keep the stock at a low simmer.

2.
Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt, and stir in the soba noodles. Cook until the soba is al dente, according to package instructions. Drain; set aside.

3.
Remove the chicken meat from the bones, and shred it into bite-size pieces. Add the tofu to the simmering stock just until heated through. Season with salt and pepper.

4.
To serve, ladle the stock and tofu into soup bowls. Add shredded chicken to each bowl, and mound soba noodles in the center. Sprinkle with the carrots and radishes; garnish with watercress.

basic chicken stock

MAKES ABOUT 5 QUARTS

Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 6 months. We added canned broth to fortify the stock’s flavor, but you can replace it with water, if you prefer.

3 carrots, cut into thirds

2 stalks celery, cut into thirds

1 bulb fennel, cut into large chunks

3 tablespoons fennel seeds, toasted

1 teaspoon whole black peppercorns

1 whole chicken (4 to 6 pounds)

2 pounds chicken wings, necks, and backs

3 quarts homemade or low-sodium store-bought chicken broth

2 quarts cold water

1.
In a large stockpot, combine all the ingredients. Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer. Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim the surface with a large metal spoon as needed.

2.
Transfer the whole chicken to a cutting board. Let cool slightly, and pull the meat from the sides. (Reserve the meat for another use; store in the refrigerator up to 3 days, covered well with plastic wrap.)

3.
Return the chicken bones to the pot. Place a smaller pot lid on the surface of the stock to keep the solids submerged. Simmer until the bones fall apart when poked, 2½ to 4 hours. Skim the surface as needed.

4.
Prepare a large ice-water bath. Strain the stock through a fine sieve into a large heatproof bowl, discarding the solids. Set the bowl in the ice-water bath, and let the stock cool to room temperature, stirring frequently.

5.
Transfer the stock to airtight containers. Refrigerate at least 8 hours or overnight. With a large metal spoon, skim off and discard the fat layer that has collected on the top. If storing, leave the fat layer intact (it helps to seal in flavor).

coconut fish chowder

SERVES 6

1 tablespoon unsalted butter

1 small onion, cut into very thin wedges

2 garlic cloves, finely chopped

4 fresh or frozen kaffir lime leaves

2 cups homemade or frozen fish stock

6 ounces baby potatoes, cut into ½-inch chunks

2 stalks celery, thinly sliced on the bias

¼ pound green beans, stem ends trimmed, cut into 1½-inch lengths

1 1-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)

3 cups unsweetened coconut milk

1 pound cod fillets, cut into large chunks

Coarse salt and freshly ground pepper

½ bunch fresh chives, cut into 1½-inch lengths, for garnish

6 tablespoons freshly grated or desiccated coconut, for garnish

1.
Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.

2.
Reduce heat to low. Add the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

spiced red lentil soup with crispy fried ginger

SERVES 6

After it has finished cooking, this soup will continue to thicken; thin it with hot chicken stock or water, if desired.

for the red lentil soup

1 tablespoon olive oil

1 Spanish onion, cut into ½-inch dice

4 garlic cloves, minced

3 tablespoons minced fresh ginger (3-inch piece)

1 teaspoon ground cumin

½ teaspoon curry powder

2 plum tomatoes, cut into ½-inch dice

2 cups red lentils, picked over and rinsed

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

4 cups water

1 dried bay leaf

1 teaspoon coarse salt

Freshly ground pepper

½ cup plain low-fat yogurt, for serving

for the crispy fried ginger

2 teaspoons canola or peanut oil

1 piece (about 5 inches) fresh ginger, peeled and cut into very thin strips (about 2 inches long)

1.
In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from the bottom of pot with a wooden spoon, until the onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add the tomatoes. Cook about 5 minutes.

2.
Stir the lentils, chicken stock, water, and bay leaf into the pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until the lentils are tender, about 30 minutes. Add the salt; season with pepper. Remove from heat. Let stand about 10 minutes.