Everyday Food - Martha Stewart Living Magazine [80]
3 tablespoons unsalted butter, melted, plus more for pan
¾ cup yellow cornmeal
¾ cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
2 teaspoons salt
1 large egg
1¼ cups buttermilk
1 Preheat oven to 425°F. Brush bottom and sides of an 8-inch cast-iron skillet or square baking pan with butter.
2 Whisk together cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together egg and buttermilk; whisk in the butter. Stir cornmeal mixture into buttermilk mixture just until moistened (do not overmix).
3 Spread batter in prepared pan; bake until golden and a cake tester inserted into the center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before cutting into wedges or squares. SERVES 6
1 baguette, thinly sliced diagonally into ¼-inch-thick pieces
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preheat oven to 350°F. Brush both sides of baguette slices with oil, dividing evenly. Arrange slices on two baking sheets; season with 1 teaspoon salt and ½ teaspoon pepper. Bake, flipping once halfway through, until crisp and golden brown, about 10 minutes. Transfer to a wire rack to cool. Crostini can be stored up to 1 week at room temperature in an airtight container. MAKES 60
½ cup pine nuts or walnuts, toasted (see right)
4 cups loosely packed fresh basil or flat-leaf parsley leaves
½ cup grated parmesan cheese (2 ounces)
1 garlic clove
Coarse salt and freshly ground pepper
½ cup extra-virgin olive oil, plus more for storing
In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, add oil in a steady stream through the feed tube; process until smooth. Pesto can be stored in an airtight container, covered with a layer of oil; refrigerate up to 3 days or freeze up to 3 months. MAKES 1½ CUPS
When a recipe calls for a small quantity of nuts (less than ½ cup), toast them in a heavy small skillet over medium heat, shaking pan occasionally, until fragrant and just starting to darken, 2 to 3 minutes. Transfer to a plate to cool. Otherwise, spread nuts on a rimmed baking sheet and toast in a 350°F oven until fragrant and darkened slightly, tossing occasionally, 7 to 10 minutes (3 to 5 minutes for pine nuts or sliced almonds). Transfer to a plate to cool.
Heat seeds, such as sesame or pumpkin, in a small skillet over medium, shaking pan occasionally, until just starting to darken, 2 to 3 minutes (be careful not to let them burn). Transfer to a plate to cool.
Trim off crusts from a loaf of bread (sandwich, baguette, or other type). Tear the bread into pieces, then pulse in a food processor until fine (or coarse) crumbs form. For dried bread crumbs, spread on a rimmed baking sheet and toast in a 250°F oven, tossing occasionally, until golden, 12 to 15 minutes. Store bread crumbs in an airtight container, and freeze up to 3 months.
Dried beans reward patience with great flavor and a firm texture. Soaking them first will shorten the cooking time. Dried beans double in volume when cooked; 1 cup dried beans will yield 2 cups cooked beans. Save time by making a big batch of cooked beans—they’ll keep up to 1 year in the freezer in an airtight container. Then incorporate them into salsas and dips, soups, salads, and any number of main dishes that call for canned beans.
SOAK BEANS Sort the beans, discarding any debris, and rinse. Place in a large bowl, and cover with double the amount of water. Cover bowl, and let beans soak overnight, or for at least 8 hours. (Alternatively, use the quick-soak method: Combine beans in a large pot with double the amount of water. Bring to a boil, and cook for 3 minutes. Cover, and let soak 1 hour.)
COOK BEANS Drain the soaked beans, and transfer to a heavy pot. Cover with water by 2 inches. Bring to a boil; reduce to a simmer. Cook, partially covered, until