Everyday Food - Martha Stewart Living Magazine [62]
½ teaspoon mixed dried herbs, such as thyme, rosemary, and oregano
Coarse salt and freshly ground pepper
1 Preheat oven to 450°F. In a roasting pan, toss potatoes with oil and herbs. Season with salt and pepper, and spread in a single layer.
2 Roast, turning occasionally, until potatoes are golden brown and tender when pierced with the tip of a sharp knife (but not falling apart), 30 to 40 minutes. Serve hot. SERVES 4
PER SERVING: 161 calories; 3.5 grams fat; 3.5 grams protein; 29.9 grams carbohydrates; 3.8 grams fiber
Coarse salt and freshly ground pepper
1½ pounds new potatoes, scrubbed
3 slices bacon (3 ounces), thinly sliced crosswise
1 small red onion, halved lengthwise and thinly sliced
3 tablespoons white-wine vinegar, plus more for drizzling (optional)
3 tablespoons grainy Dijon mustard
1 In a large saucepan, bring 1 inch water to a boil; add salt and potatoes, and reduce to a simmer. Cover; cook until potatoes are tender when pierced with the tip of a sharp knife (but not falling apart), 25 to 30 minutes. Drain; cool slightly, and halve potatoes.
2 In a small skillet over medium heat, cook bacon, stirring often, until crisp, 3 to 5 minutes. Add onion, and cook, stirring often, until tender, 2 to 4 minutes. Remove from heat; stir in vinegar and mustard.
3 Toss bacon mixture with warm potatoes. Season with salt and pepper, and drizzle with more vinegar (about 1 tablespoon), if desired. Serve warm. SERVES 4
PER SERVING: 179 calories; 2.2 grams fat; 7.6 grams protein; 34.6 grams carbohydrates; 4 grams fiber
ONION RINGS
Seltzer water is the secret to achieving a delicate crust on homemade onion rings. Use a deep-fry thermometer to monitor the oil, and be sure to maintain a temperature of 375 degrees; otherwise, the rings will absorb too much oil as they cook.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 40 MINUTES
1 large sweet onion, such as Vidalia, sliced crosswise into thin rings
1¼ cups all-purpose flour
½ cup cornstarch
1½ teaspoons baking powder
Coarse salt
12 ounces seltzer water (1½ cups)
6 cups vegetable oil, such as safflower
½ cup packed fresh flat-leaf parsley leaves
1 Preheat oven to 250°F. Soak onion slices in a large bowl of ice water 10 minutes; drain and pat dry with paper towels. In a large bowl, whisk together flour, cornstarch, baking powder, 1 teaspoon salt, and seltzer.
2 In a large heavy pot, heat oil over high until a deep-fry (or candy) thermometer registers 375°F. Working in seven or eight batches, place onion in batter, coating completely; using your fingers, lift out, letting excess drip back into bowl. Carefully lower onion slices into oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
3 Use a spider—a wide and shallow wire skimmer—or a big slotted spoon to transfer onion rings to a paper towel–lined baking sheet, and season with salt. Keep warm in the oven. Return cooking oil to 375°F before coating more onion with batter and frying.
4 After the last batch is cooked, place onion rings on a platter. Carefully lower parsley into pot (oil will spatter), and fry until crisp, about 10 seconds; transfer to baking sheet with a spider or slotted spoon, and season with salt. Sprinkle parsley over the onion rings, and serve immediately.
PER SERVING: 202 calories; 14.2 grams fat; 1.9 grams protein; 18.2 grams carbohydrates; 1.4 grams fiber
PROSCIUTTO-STUFFED ARTICHOKES
For a meatless variation, replace the prosciutto with a half cup of grated parmesan and the scallions with a cup of chopped mixed fresh herbs, such as mint, parsley, and tarragon.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR 45 MINUTES
Juice from 1 lemon
4 artichokes (about 12 ounces each)
1 cup dry white wine
1 cup water
Coarse salt and freshly ground pepper
6 slices white sandwich bread
4 ounces thinly sliced prosciutto, coarsely chopped (1 cup)
2 scallions, trimmed and thinly sliced
2 tablespoons olive oil
1 garlic clove, coarsely chopped
Lemon wedges, for serving
1 Preheat oven to 425°F. Fill a bowl with cold water and add