The Martha Stewart Living Cookbook by Martha Stewart Living Magazine Page A
Authors: Martha Stewart Living Magazine
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easier to apply frosting and pipe decorations.
SOUFFLÉ DISH A 2-quart dish made of porcelain, with straight, ridged sides and a flat bottom, will work for most soufflé recipes. It can also be used for baking casseroles and other savory dishes.
SPRINGFORM PAN Cheesecakes and other dense, moist cakes (such as tortes) call for this type of pan, which features a spring-loaded clamp allowing the side of the pan to be removed when the cake is ready to be unmolded. Invest in a heavy-duty nonreactive pan with a protruding lip, which keeps thin batter from leaking through. (If you are setting the pan in a water bath during cooking, wrap the bottom and side with heavy-duty aluminum foil to prevent water from seeping into the pan.) Because of its removable sides, a springform pan can also double as a tart pan.
TART AND TARTLET PANS These pans have removable bottoms and come in a wide range of sizes; some have fluted edges, others straight. The smaller pans are ideal for hors d’oeuvres as well as individual tarts. Flan rings, essentially bottomless tartlet pans that are set on a baking sheet, can often be used instead.
starters
asparagus timbale
SERVES 6 TO 8
You will need a metal brioche pan that measures 8 inches across the top and 3½ inches at the base. Be sure to fit the plastic wrap into the curves, smoothing it as much as possible before filling.
1 teaspoon coarse salt, plus more for cooking water
10 ounces medium asparagus, tough ends trimmed
½ cup defrosted frozen spinach (about 4 ounces)
1 tablespoon unsalted butter
½ cup chopped onion
1 small garlic clove, chopped
5 large eggs
1 / 8 teaspoon freshly ground pepper
¼ teaspoon freshly ground nutmeg
1 cup heavy cream
½ cup mâche or field greens (optional)
1. Preheat the oven to 325°F. Line a 9 × 13-inch baking pan with a kitchen towel. Line the brioche pan with plastic wrap.
2. Prepare an ice bath; set aside. Bring a medium pot of water to boil, and add salt. Add the asparagus, and cook just until tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the asparagus to the ice bath. Drain, and set aside. Add the spinach to the boiling water, and cook 4 minutes. Transfer to a colander to drain; set aside.
3. In a small skillet, melt the butter over medium-low heat. Add the chopped onion and garlic; sauté, stirring frequently, until the onion is softened and just starting to color, 6 to 8 minutes. Remove from heat.
4. Bring a large pot of water to a boil. Cut the asparagus spears in half crosswise. Slice the bottom ends in half lengthwise, and then cut them crosswise into thin half-moons; set aside. In the bowl of a food processor fitted with the metal blade, combine the asparagus tops, reserved spinach, and onion mixture. Process until very smooth, about 5 minutes, stopping to scrape down the sides as necessary. Transfer to a large bowl. Add the eggs, salt, pepper, and nutmeg; whisk to combine. Set aside.
5. In a small saucepan over medium heat, heat the cream until bubbles form around the edges and it starts to steam, about 2 minutes. Remove from heat. Whisking constantly, slowly add the cream to the egg mixture. Stir in the reserved sliced asparagus. Pour the custard into the lined brioche pan, and place it in the lined baking pan. Carefully pour the hot water into the baking pan until it reaches halfway up the sides of the brioche pan.
6. Bake until the center is firm when gently touched with your finger, about 65 minutes. Transfer the brioche pan to a wire rack; let cool 5 minutes. Carefully invert the pan onto a serving platter, and gently lift the pan to remove. Slice into wedges; serve garnished with greens, if desired.
spicy seared scallop canapés
MAKES 48
6 tablespoons all-purpose flour
1½ teaspoons cayenne pepper, or more to taste
1 tablespoon ground cumin
1 tablespoon ground coriander
1½ teaspoons coarse salt
¾ teaspoon ground cardamom
24 sea scallops (about 1½ pounds), halved
1 12-inch-long
SOUFFLÉ DISH A 2-quart dish made of porcelain, with straight, ridged sides and a flat bottom, will work for most soufflé recipes. It can also be used for baking casseroles and other savory dishes.
SPRINGFORM PAN Cheesecakes and other dense, moist cakes (such as tortes) call for this type of pan, which features a spring-loaded clamp allowing the side of the pan to be removed when the cake is ready to be unmolded. Invest in a heavy-duty nonreactive pan with a protruding lip, which keeps thin batter from leaking through. (If you are setting the pan in a water bath during cooking, wrap the bottom and side with heavy-duty aluminum foil to prevent water from seeping into the pan.) Because of its removable sides, a springform pan can also double as a tart pan.
TART AND TARTLET PANS These pans have removable bottoms and come in a wide range of sizes; some have fluted edges, others straight. The smaller pans are ideal for hors d’oeuvres as well as individual tarts. Flan rings, essentially bottomless tartlet pans that are set on a baking sheet, can often be used instead.
starters
asparagus timbale
SERVES 6 TO 8
You will need a metal brioche pan that measures 8 inches across the top and 3½ inches at the base. Be sure to fit the plastic wrap into the curves, smoothing it as much as possible before filling.
1 teaspoon coarse salt, plus more for cooking water
10 ounces medium asparagus, tough ends trimmed
½ cup defrosted frozen spinach (about 4 ounces)
1 tablespoon unsalted butter
½ cup chopped onion
1 small garlic clove, chopped
5 large eggs
1 / 8 teaspoon freshly ground pepper
¼ teaspoon freshly ground nutmeg
1 cup heavy cream
½ cup mâche or field greens (optional)
1. Preheat the oven to 325°F. Line a 9 × 13-inch baking pan with a kitchen towel. Line the brioche pan with plastic wrap.
2. Prepare an ice bath; set aside. Bring a medium pot of water to boil, and add salt. Add the asparagus, and cook just until tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the asparagus to the ice bath. Drain, and set aside. Add the spinach to the boiling water, and cook 4 minutes. Transfer to a colander to drain; set aside.
3. In a small skillet, melt the butter over medium-low heat. Add the chopped onion and garlic; sauté, stirring frequently, until the onion is softened and just starting to color, 6 to 8 minutes. Remove from heat.
4. Bring a large pot of water to a boil. Cut the asparagus spears in half crosswise. Slice the bottom ends in half lengthwise, and then cut them crosswise into thin half-moons; set aside. In the bowl of a food processor fitted with the metal blade, combine the asparagus tops, reserved spinach, and onion mixture. Process until very smooth, about 5 minutes, stopping to scrape down the sides as necessary. Transfer to a large bowl. Add the eggs, salt, pepper, and nutmeg; whisk to combine. Set aside.
5. In a small saucepan over medium heat, heat the cream until bubbles form around the edges and it starts to steam, about 2 minutes. Remove from heat. Whisking constantly, slowly add the cream to the egg mixture. Stir in the reserved sliced asparagus. Pour the custard into the lined brioche pan, and place it in the lined baking pan. Carefully pour the hot water into the baking pan until it reaches halfway up the sides of the brioche pan.
6. Bake until the center is firm when gently touched with your finger, about 65 minutes. Transfer the brioche pan to a wire rack; let cool 5 minutes. Carefully invert the pan onto a serving platter, and gently lift the pan to remove. Slice into wedges; serve garnished with greens, if desired.
spicy seared scallop canapés
MAKES 48
6 tablespoons all-purpose flour
1½ teaspoons cayenne pepper, or more to taste
1 tablespoon ground cumin
1 tablespoon ground coriander
1½ teaspoons coarse salt
¾ teaspoon ground cardamom
24 sea scallops (about 1½ pounds), halved
1 12-inch-long
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