The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [186]
2. Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180°F, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.
fish
AND
shellfish
provençal seafood pie
SERVES 4 TO 6
2 tablespoons extra-virgin olive oil
¼ cup (½ stick) unsalted butter
1 leek, white and pale-green parts only, washed well and finely chopped
1 fennel bulb, cut into ¼-inch slices
2 garlic cloves, minced
¾ cup all-purpose flour, plus more for work surface
2 cups Fumet (recipe follows) or store-bought fish stock
3 canned whole peeled plum tomatoes, crushed
1 lobster tail, shelled and cut into 1-inch pieces, shell reserved for Fumet (recipe follows)
6 ounces large shrimp, peeled and deveined, shells reserved for Fumet (recipe follows)
6 ounces scallops, tough muscles removed, halved
6 ounces striped bass fillet, skinned and cut into 1½-inch pieces
6 ounces halibut fillet, skinned and cut into 1½-inch pieces
Coarse salt and freshly ground pepper
3 tablespoons chopped fresh flat-leaf parsley
1 package (14 ounces) frozen puff pastry (such as Dufour), thawed
1 tablespoon heavy cream
1 large egg yolk
Aïoli (recipe follows), for serving
1. Heat the oil and butter in a medium saucepan over medium-high heat. Add the leek, fennel, and garlic; cook, stirring, until the vegetables are softened, about 6 minutes. Add the flour; cook, stirring, 6 to 7 minutes. Whisk in the stock. Bring to a boil. Stir in the tomatoes. Reduce heat to medium-low. Add the lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in the parsley. Let cool.
2. Preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 10-inch square, about ¼ inch thick. Cut out a small vent in the center. Transfer the stew to an 8-inch-square baking dish. Cover with the dough, allowing excess to overhang. Transfer to the freezer until cold, 20 minutes.
3. Whisk the cream and egg yolk in a small bowl. Brush the crust with the egg wash. Bake the pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes. Serve with aïoli.
fumet
MAKES ABOUT 3 CUPS
1 tablespoon extra-virgin olive oil
1 medium onion, coarsely chopped
1 leek, white and pale-green parts only, washed well and coarsely chopped
Coarsely chopped fronds from
1 fennel bulb
2 garlic cloves
Reserved lobster shell from Provençal Seafood Pie (recipe above)
Reserved shrimp shells from Provençal Seafood Pie (recipe above)
4 sprigs fresh flat-leaf parsley
1 bay leaf
½ cup dry white wine
1 bottle (8 ounces) clam juice
3 canned whole peeled plum tomatoes, crushed
¼ teaspoon saffron threads, crumbled
Pinch of cayenne pepper
Coarse salt
1. Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1½ cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
2. Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.
aïoli
MAKES ABOUT 1 CUP
2 large egg yolks
3 small garlic cloves
Coarse salt
½ teaspoon Dijon mustard
½ cup olive oil
½ cup plus 2 tablespoons extra-virgin olive oil
Process the egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With the processor running, slowly add the oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.
NOTE: The eggs in this dish are