Read The Martha Stewart Living Cookbook Online

Authors: Martha Stewart Living Magazine

The Martha Stewart Living Cookbook (24 page)

2 large celery ribs, halved crosswise

1 large carrot, peeled

2 large garlic cloves, peeled

6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise

12 pitted prunes, quartered (
²/
₃cup packed)

½ cup barley

½ cup finely chopped fresh flat-leaf parsley

1.
Heat a 6-quart Dutch oven on medium-high until hot. Add the thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with the breasts.

2.
Add the broth, wine, celery, carrot, and garlic to the Dutch oven. Bring to a boil; scrape any browned bits from the pot. Return the chicken to the pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer the chicken to a plate; let cool. Transfer the vegetables to another plate; reserve.

3.
Add the leeks, prunes, and barley to the broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once the chicken has cooled, shred the meat. Finely dice the carrot and celery. Stir the chicken, carrot, celery, and parsley into the soup, heat through, and serve.

FIT TO EAT RECIPE
PER SERVING: 416 CALORIES, 5 G FAT, 132 MG CHOLESTEROL, 32 G CARBOHYDRATE, 754 MG SODIUM, 43 G PROTEIN, 5 G FIBER

lamb stew with jerusalem artichokes

SERVES 6

3 tablespoons extra-virgin olive oil

1½ pounds boneless lamb shoulder, cut into 1½-inch cubes

Coarse salt and freshly ground black pepper

1½ pounds Jerusalem artichokes (about 15 small), peeled, cut into ¾-inch cubes, and reserved in cold water (drain and pat dry before using)

2 cups coarsely chopped onion (about 1 large)

2 garlic cloves, minced (about 1 tablespoon)

1 tablespoon freshly grated ginger (1-inch piece)

1 whole cinnamon stick

2 whole cloves

2 green cardamom pods, lightly crushed

½ teaspoon crushed red pepper flakes

1 35-ounce can whole peeled plum tomatoes with juice

1 cup homemade or low-sodium store-bought chicken stock

¹/
₈teaspoon crumbled saffron threads

1 10-ounce jar small caperberries, drained

¼ cup finely chopped fresh cilantro

1.
Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.

2.
Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer the artichokes to a separate bowl.

3.
Add the onion, garlic, and ginger to the remaining oil in the pot; sauté over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.

4.
Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up the tomatoes. Add the reserved lamb; bring the mixture to a boil. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.

5.
Return the reserved artichokes to the pot. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking. Season with salt and black pepper; stir in the cilantro. Discard the cinnamon, cloves, and cardamom before serving.

cilantro gazpacho

MAKES 2 QUARTS; SERVES 12

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

5 pounds ripe tomatoes, seeds removed

2½ pounds cucumber, peeled, seeds removed

2 red bell peppers, seeds removed

1 jalapeño pepper, seeds removed

4 scallions, white and light-green parts only

1 large garlic clove, peeled

½ cup extra-virgin olive oil

¾ cup fresh cilantro, roughly chopped

Juice of 2 limes (5 tablespoons)

Coarse salt and freshly ground pepper

Hot pepper sauce

Tomato Aspic (recipe follows)

Big Croutons (recipe follows)

1.
Roughly chop the tomatoes, cucumber, red and jalapeño peppers, scallions, and garlic. Place in a large bowl; toss with ¼ cup olive oil, ½ cup cilantro, and the lime juice. In a food processor or blender, puree half the vegetables until smooth. With the motor running, slowly add the remaining olive oil to the puree in a steady stream until the mixture emulsifies. Pass the puree through a fine-mesh strainer into a medium bowl, and set aside. Discard the pulp in the strainer.

2.
In a food processor or blender, pulse the remaining vegetables in batches, letting them remain chunky. Alternatively, chop the vegetables by hand. Combine the mixture with the reserved puree; mix well. Stir in the remaining cilantro. Season with salt, pepper, and hot pepper sauce to taste.

3.
Pour ¼ cup aspic into 12 6-ounce glasses; chill until set, at least 1 hour. Ladle ½ cup gazpacho into each glass, and serve garnished with a big crouton.

tomato aspic

MAKES 3 CUPS

4 pounds ripe tomatoes, seeds removed

1 jalapeño pepper, seeds removed

1½ teaspoons coarse salt

½ cup water

6 packets powdered gelatin (¼ cup plus 2 teaspoons)

1.
In a food processor or blender, puree the tomatoes and jalapeño until smooth. Line a large bowl with a double layer of cheesecloth. Transfer the puree to the prepared bowl. With kitchen twine, tie the cheesecloth to enclose the tomato puree; tie the bundle to a large wooden spoon. Rest the spoon across the top of a stockpot or deep jar, letting the juices drip into the pot for about 3 hours. Pour the tomato water through a fine chinois or sieve into a bowl. Add salt; stir to combine.

2.
Place ½ cup cold water in a small heatproof bowl. Sprinkle the gelatin evenly over the water; set aside 5 minutes to soften. Bring a small saucepan of water to a simmer; place the bowl of gelatin over it. Stir until the gelatin is dissolved; remove the bowl from heat. Stir in some of the tomato water to reduce the temperature, then stir all of the gelatin mixture into the remaining tomato water.

big croutons

MAKES 12

These can be made a day ahead and stored in an airtight container after cooling.

¼ cup extra-virgin olive oil

4 tablespoons unsalted butter

¼ cup chopped fresh flat-leaf parsley

1 baguette, cut into ¼-inch-thick slices

Combine the olive oil and butter in a small saucepan; heat over medium heat until the butter is melted. Stir in the parsley. Spread over the bread; grill until crisp, 1 to 2 minutes on each side. Alternatively, toast the croutons in a 350°F oven until golden brown, 10 to 15 minutes.

chestnut mushroom soup

SERVES 4 TO 6

For a velvety smooth texture, pass the soup through a fine strainer after the mixture has been processed and before adding the cream.

1 pound fresh chestnuts

6 ounces cremini mushrooms

2 ounces shiitake mushrooms, stems removed

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

1 small onion, chopped

1 clove garlic, halved

8 sprigs fresh thyme, plus leaves for garnish

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

2 cups water

½ cup heavy cream

1.
Preheat the oven to 350°F. Using a chestnut knife or a small paring knife, make an incision about
¹/
₈inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.

2.
Roughly chop all but 2 cremini and 2 shiitake mushrooms. Heat 1 tablespoon of the butter with the olive oil in a small stockpot over medium-high heat. Add the chopped mushrooms, and season with salt and pepper. Cook the mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add the onion, garlic, and thyme sprigs. Reduce heat to medium-low, and cook until the onions are translucent, about 8 minutes. Add all but 4 chestnuts, and cook until golden, about 5 minutes. Add the chicken stock and water, raise heat to high, and bring to a boil. Reduce heat, and simmer until the chestnuts are falling-apart tender, about 1 hour. Remove and discard the thyme sprigs, and let stand about 10 minutes.

3.
Let the soup cool slightly. Pass the soup through a sieve, and transfer the solids, reserving the liquid, to a food processor or blender. Puree, in batches, until very smooth. Add the reserved liquid, and process for 1 minute. Adjust the seasoning with salt and pepper, if necessary. Transfer to the stockpot, stir in the cream, and place over low heat until hot.

4.
Cut the 4 reserved chestnuts and the 4 reserved mushrooms into ¼-inch-thick slices. Melt the remaining tablespoon butter in a small skillet over medium-high heat. Add the chestnuts and mushrooms, and cook until crisp and golden brown, 3 to 4 minutes. Divide the soup among soup bowls, and garnish with sautéed chestnuts, mushrooms, and thyme leaves.

poached salmon, leek, and fennel soup

SERVES 6

3 leeks, white and light-green parts only

1 tablespoon extra-virgin olive oil

3 carrots, peeled and cut into ¼-inch-thick slices

1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish

2 celery stalks, cut crosswise into ¼-inch slices

4 sprigs fresh flat-leaf parsley

4 sprigs fresh thyme

1 14½-ounce can fat-free vegetable stock

2 teaspoons coarse salt

½ teaspoon freshly ground pepper

1 1-pound salmon fillet, skin removed, cut into 1-inch cubes

1 bunch (about 3 ounces) spinach, washed and cut into 1½-inch-wide strips

1.
Slice the leeks crosswise into ¼-inch coins. Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom. Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.

2.
Heat the oil in a saucepan over medium heat. Add the leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add the parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add the salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

FIT TO EAT RECIPE
PER SERVING: 177 CALORIES, 8 G FAT, 42 MG CHOLESTEROL, 10 G CARBOHYDRATE, 202 MG SODIUM, 17 G PROTEIN, 3 G FIBER

summer vegetable pot au feu

SERVES 4

2 teaspoons extra-virgin olive oil

2 ounces pearl onions, peeled

3 garlic cloves, peeled

¼ cup dry white wine

4 ounces round baby orange and yellow carrots, thinly sliced

1 small bay leaf

2 sprigs fresh thyme

2 sprigs fresh flat-leaf parsley

¾ cup homemade or low-sodium store-bought chicken stock

4 ounces baby new potatoes

9 ounces assorted baby summer squashes, cut in half

1 ounce young sugar snap peas, stem ends trimmed

1 ounce fresh or frozen lima beans, shelled

1.
Heat the oil in a large skillet over medium-high heat. Add the onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add the carrots, bay leaf, thyme, parsley, stock, and ¾ cup water; simmer 5 minutes. Add the potatoes; simmer 7 minutes. Add the squash; cook until just tender, about 5 minutes. Add the peas and lima beans, and cook 2 minutes.

2.
Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among 4 shallow bowls, and serve.

chicken stew with carrots, chickpeas, and raisins

SERVES 6

1 tablespoon all-purpose flour

2 pounds skinless, bone-in chicken thighs

½ teaspoon coarse salt

1 can (14 ounces) low-sodium chicken broth

1 cup drained canned chickpeas, rinsed

3 carrots, peeled and coarsely chopped

½ cup raisins

1 small onion, chopped

2 garlic cloves, minced