The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [109]
1. Cover the potatoes with cold water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until potatoes are tender when pierced with a sharp knife, about 15 minutes. Drain; let cool completely.
2. Preheat the oven to 475°F. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.
3. Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.
4. Arrange tomato slices on a platter. Cut cooled potatoes into ¼-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.
5. Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking until emulsified.
6. Drizzle salad with dressing. Serve with saffron aïoli and toasted baguette.
saffron aïoli
MAKES ABOUT 1 CUP
2 large egg yolks
1 garlic clove
½ teaspoon saffron threads
Coarse salt and freshly ground pepper
¾ cup plus 2 tablespoons extra-virgin olive oil
2½ teaspoons fresh lemon juice
Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aïoli can be refrigerated, covered, up to 2 days.
NOTE The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
french country salad
SERVES 4
for the dressing
1 tablespoon champagne vinegar
1 tablespoon grainy Dijon mustard
Coarse salt and freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
½ cup walnut halves, toasted and finely chopped
for the salad
8 cipollini onions (about 4 ounces), peeled and halved if desired
½ cup balsamic vinegar
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 medium apple (preferably Golden Delicious), cored and cut into ½-inch-thick slices
8 slices French cooked ham or boiled ham
1 head Bibb or Boston lettuce, leaves separated
3 ounces Gruyère cheese, thinly sliced
8 slices rustic bread, for serving
1. Make the dressing: Whisk champagne vinegar, mustard, and ½ teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
2. Stir onions, balsamic vinegar, and ½ teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
3. Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
4. To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.
white bean salad with spicy roasted tomatoes and broccoli
SERVES 4
The ingredients can be prepared the day before and refrigerated.
2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)
3 large garlic cloves, thinly sliced
5 teaspoons extra-virgin olive oil
½ teaspoon coarse salt
1 pound large cherry tomatoes, halved (about 3 cups)
1 tablespoon coarsely chopped fresh oregano
¼ teaspoon crushed red