The Martha Stewart Living Cookbook by Martha Stewart Living Magazine Page B
Authors: Martha Stewart Living Magazine
Ads: Link
the skillet from heat.
3. On a generously floured work surface, roll out the dough to 1 / 8 inch thick. Using a 4-inch cookie cutter, cut out 12 rounds from the dough. Brush the border of one round with water. Place 2 date quarters in the center of the round, then top with shallots, dividing evenly. Add a pinch of thyme; season with coarse salt and pepper. Bring three sides up and crimp together in the center, enclosing the filling. Pinch the edges to seal. Place on prepared baking sheet. Repeat with the remaining dough and filling. Freeze 15 minutes.
4. In a bowl, beat together the egg yolk and cream. Brush the empanadas with egg wash. Bake until golden brown; about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.
crisped haloumi cheese
SERVES 6 TO 8
Haloumi is a semihard cheese made from sheep’s milk; look for it at Middle Eastern markets.
5 teaspoons nonpareil capers, chopped
Grated zest and juice of 1 lemon
1 pound (2 packages) haloumi cheese
1. In a small bowl, mix the capers with the lemon zest and juice; set aside. Slice each block of cheese crosswise into ¼-inch-thick slices.
2. Heat a nonstick skillet over medium heat. Working in batches, arrange the cheese slices in a single layer in the skillet. Cook until golden brown, about 3 minutes per side. Transfer to a serving dish; spoon the caper mixture over the cheese. Serve warm.
dressed feta cheese
SERVES 6 TO 8
We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice, but other types can also be used.
1 pound feta cheese, drained well
5 large sprigs fresh dill
5 sprigs fresh flat-leaf parsley
1 scallion, including green parts
1 teaspoon whole pink peppercorns
1 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1. Cut the feta into ½-inch-thick slices, wiping the knife each time to keep the cheese from crumbling. Arrange on a serving dish.
2. Pick the leaves from the herbs, and chop finely. Slice the scallion into thin rounds. Combine herbs and scallion in a small bowl; stir in peppercorns, red pepper flakes, and 1 tablespoon of the oil. Spoon the herb mixture over the feta. Drizzle with the remaining tablespoon oil, and serve.
mushroom crostini
SERVES 4
1 small (or ½ large) baguette
2 tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 shallot, thinly sliced into rings
8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
12 rounds (¼ inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
Fresh chives, snipped, for garnish
1. Preheat the oven to 375°F. Cut the baguette crosswise into 12 ¼-inch-thick slices; place them on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of the oven until golden, 8 to 10 minutes. Set aside to cool.
2. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the shallot; cook, stirring, until soft, about 3 minutes. Add the mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
3. Place a round of goat cheese on top of each crostini; top with 1 tablespoon mushroom mixture. Sprinkle with chives. Serve warm.
tomatoes à la grecque
SERVES 6 TO 8
This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.
2 pounds small ripe tomatoes
Coarse salt and freshly ground pepper
¼ cup olive oil
1 garlic clove, minced
¼ cup white-wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon ground coriander
2 cucumbers
1 tablespoon dried oregano, for garnish
1. Slice the tomatoes lengthwise into quarters, through the stem. Place in a medium bowl; season with salt and pepper.
2. Heat the oil in a small saucepan over medium heat. Add the garlic; cook, stirring, until soft but not browned, about 1 minute. Add the vinegar, lemon
3. On a generously floured work surface, roll out the dough to 1 / 8 inch thick. Using a 4-inch cookie cutter, cut out 12 rounds from the dough. Brush the border of one round with water. Place 2 date quarters in the center of the round, then top with shallots, dividing evenly. Add a pinch of thyme; season with coarse salt and pepper. Bring three sides up and crimp together in the center, enclosing the filling. Pinch the edges to seal. Place on prepared baking sheet. Repeat with the remaining dough and filling. Freeze 15 minutes.
4. In a bowl, beat together the egg yolk and cream. Brush the empanadas with egg wash. Bake until golden brown; about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.
crisped haloumi cheese
SERVES 6 TO 8
Haloumi is a semihard cheese made from sheep’s milk; look for it at Middle Eastern markets.
5 teaspoons nonpareil capers, chopped
Grated zest and juice of 1 lemon
1 pound (2 packages) haloumi cheese
1. In a small bowl, mix the capers with the lemon zest and juice; set aside. Slice each block of cheese crosswise into ¼-inch-thick slices.
2. Heat a nonstick skillet over medium heat. Working in batches, arrange the cheese slices in a single layer in the skillet. Cook until golden brown, about 3 minutes per side. Transfer to a serving dish; spoon the caper mixture over the cheese. Serve warm.
dressed feta cheese
SERVES 6 TO 8
We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice, but other types can also be used.
1 pound feta cheese, drained well
5 large sprigs fresh dill
5 sprigs fresh flat-leaf parsley
1 scallion, including green parts
1 teaspoon whole pink peppercorns
1 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1. Cut the feta into ½-inch-thick slices, wiping the knife each time to keep the cheese from crumbling. Arrange on a serving dish.
2. Pick the leaves from the herbs, and chop finely. Slice the scallion into thin rounds. Combine herbs and scallion in a small bowl; stir in peppercorns, red pepper flakes, and 1 tablespoon of the oil. Spoon the herb mixture over the feta. Drizzle with the remaining tablespoon oil, and serve.
mushroom crostini
SERVES 4
1 small (or ½ large) baguette
2 tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 shallot, thinly sliced into rings
8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
12 rounds (¼ inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
Fresh chives, snipped, for garnish
1. Preheat the oven to 375°F. Cut the baguette crosswise into 12 ¼-inch-thick slices; place them on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of the oven until golden, 8 to 10 minutes. Set aside to cool.
2. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the shallot; cook, stirring, until soft, about 3 minutes. Add the mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
3. Place a round of goat cheese on top of each crostini; top with 1 tablespoon mushroom mixture. Sprinkle with chives. Serve warm.
tomatoes à la grecque
SERVES 6 TO 8
This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.
2 pounds small ripe tomatoes
Coarse salt and freshly ground pepper
¼ cup olive oil
1 garlic clove, minced
¼ cup white-wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon ground coriander
2 cucumbers
1 tablespoon dried oregano, for garnish
1. Slice the tomatoes lengthwise into quarters, through the stem. Place in a medium bowl; season with salt and pepper.
2. Heat the oil in a small saucepan over medium heat. Add the garlic; cook, stirring, until soft but not browned, about 1 minute. Add the vinegar, lemon
Similar Books
