The Martha Stewart Living Cookbook (50 page)

¾ pound farro

Coarse salt

1 small shallot, minced

Grated zest and juice of 1½ lemons

3 tablespoons extra-virgin olive oil

½ cup pine nuts

1 pound zucchini, ends trimmed

½ cup loosely packed fresh flat-leaf parsley leaves, roughly chopped

Freshly ground pepper

4 ounces Parmigiano-Reggiano cheese

1.
Place the farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until the farro is al dente, according to package instructions, 10 to 12 minutes. Drain, and let cool.

2.
In a small bowl, combine the shallot with the lemon juice and salt; let stand 15 minutes. Meanwhile, in a small sauté pan, heat the oil over medium heat, and add the pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add the lemon zest.

3.
Using a mandoline or sharp knife, slice the zucchini crosswise as thinly as possible; place in a large bowl. Add the farro, pine nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.

4.
Using a vegetable peeler, shave half the cheese over the salad; toss to combine. The salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave the remaining cheese on top.

crimson couscous

SERVES 2

To make this recipe in advance, dice the beet and prepare as directed in step 1, and refrigerate it in the liquid, covered, up to 1 day.

½ cup peeled, diced (¼ inch) beet (about 1 medium beet)

½ teaspoon coarse salt, plus more for seasoning

½ tablespoon unsalted butter

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teaspoon ground coriander

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teaspoon ground cumin

½ cup couscous

¼ cup dried apricots, cut into ¼-inch dice

2 tablespoons dried currants

1 teaspoon finely grated orange zest

2 tablespoons fresh orange juice

Freshly ground pepper

1.
Bring ¾ cup water, the diced beet, and the salt to a boil in a medium saucepan. Reduce heat; simmer the beet, covered, until tender, about 15 minutes. Reserve ½ cup cooking liquid; drain the beet. (If you have less than ½ cup liquid, add water to fill.)

2.
Return the beet and liquid to the pan. Add the butter, coriander, and cumin; bring to a boil. Stir in the couscous; cover, and remove from heat. Let stand until liquid is absorbed, about 5 minutes.

3.
Fluff the couscous with a fork. Stir in the apricots, currants, zest, and orange juice. Season with salt and pepper.

barley pilaf with pearl onions

SERVES 8

You can substitute frozen pearl onions for fresh, if you like, and skip step 1.

10 ounces white pearl onions (about 2 cups)

1 tablespoon chicken fat, margarine, or unsalted butter

2 cups pearl barley

1 quart homemade or low-sodium store-bought chicken stock, plus more if needed

Coarse salt and freshly ground pepper

1.
Bring a large saucepan of water to a boil. Add the onions, and blanch until the skins loosen, about 1 minute. Drain the onions in a colander, and rinse with cold water. Peel the onions, and set aside.

2.
Heat the fat in a large saucepan over medium-low heat until hot but not smoking. Add the barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.

3.
Add the stock and reserved onions. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Cover, and cook the barley until it is tender but chewy and all the liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking. Serve hot.

mixed-grain pilaf

SERVES 12

3 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 large onion, finely chopped (1½ cups)

2 garlic cloves, minced

4 cups thinly sliced white mushrooms (about ¾ pound)

¾ cup thinly sliced cremini mushrooms (about 2 ounces)

2 cups pearl barley

1 cup hard wheat berries

1 cup wild rice

½ cup millet

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

Coarse salt and freshly ground pepper

1.
Preheat oven to 350°F. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.

2.
Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don’t remove lid before then). Season with salt and pepper. Serve immediately.

toasted couscous tabbouleh

SERVES 4

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

1 medium red onion, peeled and cut into ¼-inch dice

2 cups water, plus more for soaking

Nonstick cooking spray

8 ounces Israeli couscous

1½ teaspoons coarse salt

¼ cup roughly chopped fresh flat-leaf parsley

¼ cup roughly chopped fresh mint leaves

2 teaspoons extra-virgin olive oil

2 teaspoons fresh lemon juice

Lemon wedges, for garnish

1.
Place the red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.

2.
Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add the couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all the water has been absorbed and the couscous is al dente, about 8 minutes. Remove from heat; let cool completely.

3.
In a large bowl, combine the couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining ½ teaspoon salt. Serve, garnished with lemon wedges.

FIT TO EAT RECIPE
PER SERVING: 253 CALORIES, 3 G FAT, 0 MG CHOLESTEROL, 48 G CARBOHYDRATE, 718 MG SODIUM, 8 G PROTEIN, 4 G FIBER

wheatberries with vegetables

SERVES 8 TO 10 AS A SIDE DISH

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

1 cup wheatberries

1 quart water

1 small head broccoli (about 15 ounces), trimmed and cut into florets

2 teaspoons olive oil

1 medium yellow onion, peeled and diced

2 garlic cloves, peeled and minced

1 28-ounce can tomatoes, chopped

¼ cup chopped fresh oregano

1 large yellow zucchini, quartered lengthwise and cut into ¼-inch slices

½ small eggplant, cut into ½-inch pieces

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

1.
Place the wheatberries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.

2.
Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Drain, and transfer to the ice bath, and set aside.

3.
Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheatberries, and continue to cook until the broccoli and wheatberries are heated through, about 3 minutes more. Serve.

FIT TO EAT RECIPE
PER SERVING: 64 CALORIES, 2 G FAT, 0 MG CHOLESTEROL, 39 G CARBOHYDRATE, 260 MG SODIUM, 8 G PROTEIN, 9 G FIBER

meat

BEEF

daube de boeuf provençal

SERVES 6

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

4 sprigs fresh thyme

1 dried bay leaf

3 whole cloves

1 teaspoon whole black peppercorns

3 strips orange zest (2 to 3 inches each), plus 2 tablespoons fresh orange juice

1 medium onion, coarsely chopped (about 1 cup)

2 garlic cloves, crushed with the flat side of a large knife

1 celery stalk, cut crosswise into ½-inch pieces (about ½ cup)

3 medium carrots, cut crosswise into 1-inch pieces (about 1¼ cups)

1 bottle (750 ml) rich red wine, such as Côtes de Provence, Côtes du Rhône, Syrah, or Shiraz

4 pounds beef chuck roast, cut into 1½-inch cubes

¼ cup extra-virgin olive oil

1 tablespoon tomato paste

½ cup homemade or low-sodium store-bought beef or chicken stock

½ cup Niçoise olives, pitted and rinsed

Coarse salt

1.
Make a bouquet garni: Put the thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine the onion, garlic, celery, carrots, bouquet garni, and wine in a large nonreactive bowl. Add the beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.

2.
Preheat the oven to 300°F. Remove the beef from the wine mixture; pat dry with paper towels. Set aside. Transfer the wine mixture to a heavy pot, and bring to a boil. Reduce heat, and simmer 5 minutes. Set aside.

3.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with the remaining oil and beef.

4.
Stir the tomato paste into the stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to the wine mixture. Stir in the olives and beef. Season with salt. Bring to a simmer over medium-high heat.

5.
Cover the daube; transfer to the oven. Cook 2 hours. Reduce oven temperature to 275°F if the daube starts to boil. After 2 hours, stir in the orange juice. Cook until the beef is very tender, about 30 minutes more.

grilled rib chops with mojo sauce

SERVES 6

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.

1¼ teaspoons whole cumin seeds

¼ cup minced garlic (about 6 cloves)

1 fresh serrano chile, seeded and minced (about 1 tablespoon plus 1 teaspoon)

Coarse salt

½ cup olive oil

3 tablespoons fresh orange juice, plus 2 tablespoons finely grated orange zest (about 2 oranges)

3 tablespoons fresh lime juice (2 to 3 limes)

2 tablespoons fresh lemon juice

¾ cup chopped fresh flat-leaf parsley

Freshly ground pepper

6 beef rib chop steaks (each about 12 ounces and 1 inch thick)

1.
Make the mojo sauce: Toast the cumin seeds in a dry small skillet over high heat, swirling the pan occasionally, until fragrant, about 1 minute. Grind the cumin seeds, garlic, chile, and 1½ teaspoons salt with a mortar and pestle until the mixture forms a coarse paste. Transfer to a small bowl.

2.
Heat the oil in a small saucepan over medium heat. Pour over the chile mixture. Let cool completely. Stir in the juices, orange zest, and parsley; season with pepper. The sauce can be refrigerated, covered, until ready to use, up to 2 days (bring to room temperature before serving).

3.
Heat the grill to medium (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds). Season the rib chops with salt and pepper. Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Serve with the mojo sauce.

brisket with dried fruits

SERVES 10

3 tablespoons extra-virgin olive oil

5 pounds beef brisket

Coarse salt and freshly ground pepper

4 medium onions, halved and thinly sliced

4 garlic cloves, thinly sliced

1 can (28 ounces) whole peeled plum tomatoes, coarsely chopped, with juice

2¾ cups homemade or low-sodium store-bought beef stock

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cup cider vinegar

1 bag (14½ ounces) prepared sauerkraut, drained

1 cup pitted prunes

1 cup dried Black Mission figs

1 cup dried apricots

1 cup pitted dates

1.
Preheat the oven to 400°F. Heat the oil in a large roasting pan over high heat. Season the beef with salt and pepper. Brown the beef in the pan all over, about 4 minutes per side. Transfer to a platter. Add the onions and garlic to the pan; reduce heat to medium. Cook, stirring, until the onions just turn golden, about 5 minutes. Add the tomatoes and juice, the stock, and the vinegar; bring to a boil.

2.
Return the meat to the pan; cover with foil. Cook in the oven until fork tender, about 1½ hours. Turn the meat; add the sauerkraut and dried fruits. Cover; cook until the meat is very tender and the sauce is reduced, about 1½ hours. Let stand 30 minutes. Slice the meat against the grain. Serve with sauce.

roast beef with horseradish sauce

SERVES 4

After the beef finishes cooking, let it stand at room temperature for at least 10 minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

1 top or bottom round beef roast (about 2 pounds), tied

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

6 small onions, halved lengthwise

1 cup sour cream

¼ cup grated peeled fresh horseradish (or prepared horseradish)

1 tablespoon fresh lemon juice

1.
Preheat the oven to 375°F. Sprinkle the beef with ½ teaspoon salt, and season with pepper. Heat the oil in a large ovenproof sauté pan over high heat until hot but not smoking. Add the beef; brown on all sides, about 5 minutes total. Remove the pan from heat.

2.
Place the onion halves in the pan, cut sides down. Transfer the pan to the oven. Cook the beef and onions until an instant-read thermometer inserted into the center of the beef registers 140°F (for medium-rare), 35 to 40 minutes. Transfer the beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve the onions.

3.
Stir together the sour cream, horseradish, lemon juice, ¼ teaspoon salt, and pepper to taste in a small bowl. Serve the beef with the horseradish sauce and roasted onions.

knockwurst with braised cabbage and apples

SERVES 6

4 tablespoons unsalted butter

2 medium onions, thinly sliced

3 pounds green cabbage (about 1 head), cored and thinly sliced

1 large, tart green apple, such as Granny Smith, peeled, cored, and chopped

1 cup apple cider

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cup cider vinegar

2 tablespoons packed light-brown sugar

1 tablespoon coarse salt

1 teaspoon freshly ground pepper

9 knockwurst (about 2 pounds)

Whole-grain mustard, for serving

1.
Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add the onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.

2.
Stir in the cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until the cabbage is very soft, about 1 hour.

3.
Tuck the sausages into the cabbage; cover the pot. Cook until heated through, about 20 minutes. Serve with mustard.

seared sirloin steak with olive relish

SERVES 4

1 tablespoon honey

3 tablespoons sherry vinegar

Coarse salt and freshly ground pepper

¼ cup olive oil, preferably Spanish, plus more for the skillet

½ red onion, finely chopped (about ½ cup)

1 tablespoon minced garlic (2 medium cloves)

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cup brine-cured pitted green olives, such as Picholine, cut into ¼-inch-thick rounds

1 navel orange, peel and pith cut off, flesh cut into ½-inch cubes

¼ cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish

1 boneless sirloin steak (1½ pounds and 1 inch thick)

1.
Whisk together the honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Stir in the onion, garlic, olives, orange, and parsley; set aside.

2.
Season the steak all over with 1 teaspoon salt and ½ teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear the steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.

3.
To serve, cut the steak against the grain into ¼-inch-thick slices, and arrange on a platter. Spoon the relish on top; garnish with parsley sprigs.

MEAT TEMPERATURES

Meat temperature guidelines recommended by the USDA are designed to protect consumers from the pathogens that cause food-borne diseases. Because these pathogens can cause serious health complications (or even worse in very rare cases), it is necessary to adhere to them strictly when preparing food for children, pregnant women, the elderly, and people with weakened immune systems. When cooking meat for healthy adults, however, many chefs feel comfortable diverging from the USDA guidelines, cooking most cuts—except ground meat—between 5 and 20 degrees lower, which should produce juicier, more flavorful results. Poultry is an exception to the rule of lowering temperatures; the USDA’s recently revised recommendation for cooking poultry at 165 degrees is also endorsed by most professional chefs. Ground meat must also be cooked through, to the USDA’s guidelines.