The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [203]
When storing tofu, be sure to submerge it in cool water. Keep it in a well-sealed container in the refrigerator, up to 3 days, changing the water every day.
thai green curry with tofu and vegetables
SERVES 2 TO 4
2 tablespoons vegetable oil
4 garlic cloves, minced
3 tablespoons Green Curry Paste (recipe follows)
8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1½-inch pieces
1 pound zucchini (about 2 medium), cut into ½ × 2-inch sticks
¾ cup homemade or low-sodium store-bought vegetable stock
¼ cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
1 package (14 ounces) extra-firm tofu, drained and cut into ¾-inch cubes
4 cups cooked jasmine or basmati rice, for serving
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish
1. Heat the oil in a large sauté pan over medium until hot but not smoking. Cook the garlic, stirring, until just starting to brown, 1 to 2 minutes. Add the curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
2. Stir in the stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until the liquid is slightly thickened, about 6 minutes. Stir in the fish sauce, sugar, and lime juice. Simmer 1 minute.
3. Stir in the tofu, and reduce heat to medium-low. Cover, and cook until the vegetables are tender and the tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.
green curry paste
MAKES 1½ CUPS
2 cups coarsely chopped fresh cilantro (leaves and stems)
2 fresh lemongrass stalks, bottom 4 inches only, thinly sliced
1/3 cup fresh Thai or regular basil leaves
5 scallions, white and pale-green parts only, chopped
1/3 cup fresh lime juice (about 2 limes)
2 fresh green Thai chiles, chopped
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
2 garlic cloves, chopped
2 fresh or frozen kaffir lime leaves (optional)
1 teaspoon coarse salt
Blend all the ingredients in a blender until smooth. The paste can be refrigerated, in an airtight container, up to 3 days, or frozen up to 3 weeks.
cheese soufflé
SERVES 6
4 tablespoons unsalted butter, plus more, melted, for the dish
1 cup finely grated Parmesan cheese, plus more for dusting
1 large shallot, finely chopped
6 tablespoons all-purpose flour
1½ cups milk
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Generous pinch of freshly grated nutmeg
Pinch of cayenne pepper
1 cup grated Gruyère cheese
Coarse salt and freshly ground pepper
6 large egg yolks plus 8 large egg whites, room temperature
Pinch of cream of tartar (if not using a copper bowl)
1. Preheat the oven to 400°F, with a rack in the middle. Brush the outer lip of a 2-quart soufflé dish with melted butter. Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim. Brush the inside of both the dish and the collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill the dish in the freezer 15 minutes.
2. Heat the butter in a medium saucepan over medium heat. Add the shallot; cook until soft, 3 to 4 minutes. Add the flour; cook, whisking, 3 minutes. Whisk in the milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add the cheeses; whisk until melted. Season with 1 teaspoon salt and pepper to taste. Pour into a bowl; stir in the yolks.
3. Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
4. Spoon one-third of the