Everyday Food - Martha Stewart Living Magazine [64]
2 slices white sandwich bread, torn into small pieces
1 cup shredded Gruyère or Swiss cheese (4 ounces), plus more for sprinkling
2 tablespoons coarsely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 Preheat oven to 450°F. Arrange onions in an 8-inch baking dish, hollowed side up. Pour chicken broth into dish, around onions. Cover pan tightly with aluminum foil. Bake onions until tender when pierced with the tip of a sharp knife, about 20 minutes. Remove onions from baking dish. Pour off hot liquid from dish, then return onions.
2 Meanwhile, in a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Add chopped onions; cook, stirring often, until golden brown, 10 to 15 minutes. Remove from heat; add bread, cheese, and parsley. Season with salt and pepper; stir to combine.
3 Fill hollowed onions with bread mixture, pressing with back of spoon to pack tightly. Sprinkle with more cheese. Bake, uncovered, until golden brown on top, 20 to 25 minutes.
PER SERVING: 234 calories; 12.5 grams fat; 13.4 grams protein; 17.3 grams carbohydrates; 1.9 grams fiber
CHEDDAR-CORN SPOON BREAD
As its name implies, this savory Southern side dish is so soft it should be served—and eaten—with a spoon. You could serve the spoon bread as an alternative to cornbread with the barbecued ribs or with the turkey chili.
SERVES 6 PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES
1 tablespoon unsalted butter, plus more for baking dish
2 cups milk
1½ cups fresh (from 2 to 3 ears) or frozen (unthawed) corn kernels
⅔ cup yellow cornmeal
Pinch of cayenne pepper
Coarse salt
1 cup finely grated white cheddar cheese, preferably sharp (4 ounces)
4 large eggs, whites and yolks separated
1 Preheat oven to 400°F. Butter a deep 2-quart baking (or soufflé) dish. In a medium saucepan, combine butter, milk, corn, cornmeal, cayenne, and 1 teaspoon salt. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
2 With an electric mixer on medium speed, beat egg whites with a pinch of salt just until soft peaks form. Stir one-third of the whites into the cornmeal mixture until combined, then gently fold in the remaining whites with a flexible spatula. Pour into prepared dish.
3 Place dish in oven; reduce oven heat to 375°F. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
PER SERVING: 288 calories; 15.6 grams fat; 14.1 grams protein; 23.7 grams carbohydrates; 2 grams fiber
BOSTON BAKED BEANS
Using canned beans instead of dried greatly reduces the cooking time for this New England specialty, but you can use dried beans instead (soaking instructions).
SERVES 6 PREP TIME: 10 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES
½ cup unsulfured molasses
½ cup ketchup
¼ cup Dijon mustard
3 cans (15½ ounces each) navy beans, drained and rinsed
Coarse salt and freshly ground pepper
1 large onion, halved lengthwise and sliced ¼ inch thick
4 slices bacon (4 ounces), halved crosswise
1 Preheat oven to 375°F. Combine molasses, ketchup, and mustard. Add beans, and season with salt and pepper; mix to combine.
2 Transfer to a 2- to 3-quart covered baking dish. Scatter sliced onion over beans; lay bacon slices on top, in a single layer.
3 Cover dish, and bake 30 minutes. Uncover; cook until bacon is crisp, 30 to 40 minutes more. Let cool 5 minutes, and stir well before serving.
PER SERVING: 172 calories; 3.3 grams fat; 7.1 grams protein; 30 grams carbohydrates; 6.9 grams fiber
Molasses is the syrup left over after sugar crystals are extracted from the juice of sugar cane or sugar beets. Sometimes sulfur is used in the refining process, which can alter the flavor. Unsulfured molasses tends to have a cleaner flavor and is generally lighter in color.
CABBAGE AND FENNEL SLAW
2 tablespoons sherry vinegar