The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [204]
5. Pour the mixture into the prepared dish. Bake 15 minutes. Reduce temperature to 375°F; bake until set, 16 to 18 minutes. Remove the collar, and serve immediately.
orange hokkaido squash soufflés
SERVES 4
If you can’t find this squash, use butternut.
4 tablespoons unsalted butter, plus more for the ramekins
4 tablespoons all-purpose flour, plus more for the ramekins
1¼ cups half-and-half
3 sprigs thyme
1 dried bay leaf
2 shallots, coarsely chopped
1 cup Roasted Squash Puree, made with orange Hokkaido squash (Custards and Puddings)
4 large egg yolks
¾ teaspoon finely chopped fresh marjoram
Coarse salt and freshly ground pepper
4 ounces Gruyère cheese, grated on the large holes of a box grater
6 large egg whites
1. Preheat the oven to 375°F. Butter 4 12-ounce ramekins, and line the bottoms and sides with parchment paper. Dust with flour; tap out excess.
2. In a small saucepan, bring the half-and-half, thyme, and bay leaf to a simmer. Remove from heat; let stand, covered, 10 minutes. Strain through a fine sieve into a small bowl. Cover, and keep warm.
3. In a medium saucepan, melt the butter over medium heat. Add the shallots; cook, stirring, until softened, about 3 minutes. Add the flour, and cook, stirring, 3 minutes more. Whisking, add the hot half-and-half in a slow stream; cook, whisking, until the mixture has thickened, about 2 minutes.
4. Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat in the squash puree, then the egg yolks and marjoram. Season with salt and pepper, and fold in the cheese.
5. In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt just until stiff peaks form. Gently fold into the squash mixture in 3 additions. Spoon the batter into the ramekins. Bake until the soufflés stop rising and a cake tester inserted gently in the centers comes out clean, 30 to 35 minutes. Serve.
ricotta cheese torta
MAKES 1 7-INCH TORTA; SERVES 4
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad (Salads), it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least 1 hour at room temperature.
Vegetable oil cooking spray
2 to 3 tablespoons fine bread crumbs, preferably homemade
3 large eggs
¼ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh mint
2 teaspoons finely grated lemon zest
2 pounds part-skim ricotta, drained
¾ teaspoon coarse salt
Freshly ground pepper
1. Preheat the oven to 400°F, with a rack in the center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with the bread crumbs, coating evenly.
2. In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest. Add the ricotta and salt; season with pepper. Stir to combine. Pour into the prepared pan.
3. Bake until the top is deep golden brown and firm to the touch, about 1 hour.
4. Place the pan on a plate to catch the juices. Let stand until the torta pulls away from the sides, about 10 minutes. Remove from the pan; serve warm or at room temperature.
FIT TO EAT RECIPE PER SERVING: 369 CALORIES, 21 G FAT, 211 MG CHOLESTEROL, 14 G CARBOHYDRATE, 697 MG SODIUM, 30 G PROTEIN, 0 G FIBER
vegetable biryani
SERVES 6
½ teaspoon saffron, crumbled
¼ cup nonfat milk
1½ cups basmati rice, soaked in cold water 10 minutes and drained
3 tablespoons canola oil
2 large onions, thinly sliced
1½ teaspoons whole cumin seeds
¾ teaspoon ground cardamom
1 cinnamon stick, broken into 4 pieces
½ teaspoon ground cloves
1 tablespoon minced fresh ginger
2 garlic cloves, minced