The Work­book

Martha Stewart Living - - The Workbook -

Kosher salt and freshly ground pep­per Stir to­gether may­on­naise and scal­lions. Sea­son with salt and pep­per. Re­frig­er­ate in an air­tight con­tainer up to 3 days. AC­TIVE/ TO­TAL TIME: 5 MIN. | MAKES: 1/2 CUP

Warm Olives With Cracked Co­rian­der

2 tea­spoons ex­tra-vir­gin olive oil 1 ta­ble­spoon co­rian­der seeds, lightly cracked 2 cups Castel­ve­trano olives, drained 2 small bay leaves Heat oil in a skil­let over medium. Add co­rian­der; cook, stir­ring oc­ca­sion­ally, un­til fra­grant, 3 min­utes. Add olives, bay leaves, and 1/4 cup wa­ter. Cook, stir­ring oc­ca­sion­ally, un­til heated through, about 3 min­utes. Serve warm. AC­TIVE/ TO­TAL TIME: 15 MIN. MAKES: ABOUT 2 CUPS

Ap­ple-Mem­brillo Tart

For a sa­vory spin on the pâte brisée used here, pulse 1/2 tea­spoon chopped fresh rose­mary into the flour mix­ture be­fore adding the but­ter. ½ recipe Test Kitchen’s Fa­vorite Pate Brisée (for recipe, go to marthastew­­brisee) 4 ounces mem­brillo (quince paste), such as Mit­ica (avail­able at Whole Foods Mar­ket), room tem­per­a­ture 2 small Granny Smith ap­ples, cored, peeled, and cut into 1/8- inch slices 2 ta­ble­spoons un­salted but­ter, melted 2 ta­ble­spoons sugar Mar­cona al­monds, grapes, and blue cheese, such as Bay­ley Hazen, for serv­ing 1. Pre­heat oven to 400°. Roll out dough into a 1/4- inch-thick rec­tan­gle; fit into a tart pan. Trim edges flush with pan. Prick dough lightly with a fork and freeze un­til firm, 15 min­utes. 2. Re­serve 1 ta­ble­spoon mem­brillo; mash re­main­der with 1 tea­spoon wa­ter un­til spread­able. Us­ing an off­set spat­ula, spread evenly over dough in pan. Shin­gle ap­ples over top. Brush with 1 ta­ble­spoon but­ter; sprin­kle with sugar. Bake un­til pas­try is golden and ap­ples are browned and ten­der, about 1 hour. Mean­while, in a small saucepan over medium, heat re­served mem­brillo with 1 ta­ble­spoon wa­ter and re­main­ing 1 ta­ble­spoon but­ter, stir­ring of­ten, un­til smooth. 3. Re­move tart from oven; brush ap­ples with glaze. Re­turn to oven; bake un­til ap­ples just darken in spots and caramelize, about 10 min­utes more. Let cool com­pletely be­fore slic­ing. (Tart can be stored, loosely cov­ered, at room tem­per­a­ture up to 1 day.) Serve with al­monds, grapes, and cheese. AC­TIVE TIME: 30 MIN. | TO­TAL TIME: 2 HR. SERVES: 8 TO 10

Win­ter Grand Aioli

3 pounds cru­dités, such as car­rots, cel­ery, radishes, en­dives, and Lit­tle Gem let­tuces Kosher salt and freshly ground pep­per 1 small head cauliflower or 1 bunch Broc­col­ini, or a com­bi­na­tion, cut into flo­rets 2 bunches as­sorted baby beets, prefer­ably gold and Chiog­gia, trimmed and peeled 8 ounces small new pota­toes,

scrubbed 6 hard- cooked eggs, peeled and halved Ex­tra-vir­gin olive oil, for driz­zling 2 pounds cooked large shrimp (for recipe, go to martha ste­­shrimp) Ton­nato May­on­naise, Ve­gan Green-God­dess Dip (recipes fol­low), and le­mon wedges, for serv­ing 1. Pre­pare an ice-wa­ter bath. Peel car­rots and trim tops; slice in half length­wise. Clean cel­ery and slice into sticks. Trim radishes. Slice en­dives and Lit­tle Gems into wedges. Place cru­dités in ice-wa­ter bath un­til crisp and be­gin­ning to curl, 10 min­utes. Drain well; wrap in pa­per tow­els. Re­frig­er­ate in re­seal­able plas­tic bags up to 1 day. 2. Bring a large pot of wa­ter to a boil; sea­son gen­er­ously with salt. Add cauliflower and cook un­til crisp-ten­der, 2 to 4 min­utes. Trans­fer to ice-wa­ter bath. Re­turn pot of wa­ter to a boil, add beets, and cook un­til fork-ten­der, about 22 min­utes. Drain, let cool slightly, and cut into wedges. Store in an air­tight con­tainer up to 1 day. 3. Mean­while, bring pota­toes to a boil in an­other pot of wa­ter; sea­son gen­er­ously with salt. Cook un­til eas­ily pierced with the tip of a knife, 8 to 9 min­utes. Drain; let cool com­pletely. 4. Sea­son eggs and cooked veg­eta­bles with salt and pep­per; driz­zle with oil. Serve with cru­dités, shrimp, ton­nato may­on­naise, dip, and le­mon wedges. AC­TIVE TIME: 35 MIN. | TO­TAL TIME: 1 HR. SERVES: 8 TO 10

Ton­nato May­on­naise

1 cup may­on­naise 2 ta­ble­spoons ca­pers, rinsed 2 small an­chovies, rinsed and mashed (1 ½ tea­spoons) 1 jar ( 7 ounces) oil- cured tuna, drained 2 ta­ble­spoons fresh le­mon juice 1/3 cup ex­tra-vir­gin olive oil Purée first five in­gre­di­ents with 1 tea­spoon wa­ter in a blender un­til smooth. With blender run­ning, add oil in a steady stream. Re­frig­er­ate in an air­tight con­tainer at least 2 hours and up to 1 day. AC­TIVE TIME: 10 MIN. | TO­TAL TIME: 2 HR. 10 MIN. | MAKES: 2 CUPS

Ve­gan Green- God­dess Dip

1 av­o­cado, chopped (1 cup) 1 tea­spoon finely grated lime zest, plus 2 ta­ble­spoons fresh juice 1 ta­ble­spoon white-wine vine­gar 4 tea­spoons Di­jon mus­tard ¼ cup ex­tra-vir­gin olive oil Kosher salt and freshly ground pep­per 1 cup packed cilantro or pars­ley leaves, or a com­bi­na­tion Purée av­o­cado, lime zest and juice, vine­gar, mus­tard, oil, ½ tea­spoon salt, 1/4 tea­spoon pep­per, and 3 ta­ble­spoons wa­ter in a food pro­ces­sor or blender un­til smooth. Pulse in herbs just to com­bine. Trans­fer to an air­tight con­tainer; press plas­tic wrap di­rectly on sur­face. Re­frig­er­ate at least 2 hours and up to 1 day. AC­TIVE TIME: 15 MIN. | TO­TAL TIME: 2 HR. 15 MIN. | MAKES: 11/2 CUPS

Ju­niper- and- Gin Gravlax

¾ cup kosher salt ½ cup sugar 3 ta­ble­spoons packed grated zest from 2 lemons, 2 limes, and 1 or­ange 1 ta­ble­spoon coarsely ground pep­per 2 ta­ble­spoons coarsely ground ju­niper berries 1 cup chopped fresh dill ¼ cup gin, such as Hen­drick’s 1 ½ to 2 pounds sushi- grade salmon, skin on, pin bones re­moved Meyer- Le­mon Rel­ish (recipe fol­lows), for serv­ing Salmon roe, crack­ers or cros­tini, ca­pers, crème fraîche, shaved fen­nel, and sliced red onion, for serv­ing 1. Com­bine salt, sugar, zest, pep­per, ju­niper, and dill in a bowl. Add gin; stir un­til mix­ture re­sem­bles wet sand. 2. Rinse salmon and pat dry. Line a bak­ing sheet with plas­tic; scat­ter one-third of sugar mix­ture on it. Lay salmon, skin-side down, on sugar mix­ture; spread re­main ing mix­ture evenly over top. Wrap tightly in the plas­tic; place a sec­ond bak­ing sheet on top and weigh down with canned goods. Re­frig­er­ate, flip­ping fish and pour­ing off ex­cess liq­uid ev­ery 24 hours, for 3 days. Rinse ex­cess sugar mix­ture off salmon; pat dry. 3. Place fish flesh-side down, and slide the tip of a long, sharp knife be­tween flesh and skin at a short end. Us­ing a pa­per towel to grip, gen­tly pull skin off. Flip fish; thinly slice at a 45-de­gree an­gle. Serve with rel­ish, roe, crack­ers, ca­pers, crème fraîche, fen­nel, and onion. AC­TIVE TIME: 45 MIN. | TO­TAL TIME: 45 MIN., PLUS 3 DAYS | SERVES: 8 TO 10

Meyer-Le­mon Rel­ish

2 Meyer lemons, rinsed and pat­ted dry 2 ta­ble­spoons ex­tra-vir­gin olive oil 1 small head fen­nel, finely chopped (1 cup) 1 small onion, finely chopped (1 cup) 2 tea­spoons fen­nel seeds

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