The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [216]
2. Heat the oil in a large saucepan over medium heat. Add the onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and jalapeño, if desired. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a sauce-like consistency, about 2 hours. Most of the liquid should have evaporated.
3. Remove from heat; remove the orange peel and jalapeño, if using. Season with salt, black pepper, and hot pepper sauce, if desired. Serve hot or at room temperature.
brussels sprouts with lemon and walnuts
SERVES 8
2 pounds Brussels sprouts, stem ends trimmed and scored with an X
3 tablespoons unsalted butter
1 garlic clove, minced Coarse salt and freshly ground pepper
2 teaspoons fresh lemon juice
½ cup walnuts, toasted, coarsely chopped
1. Bring a large pot of water to a boil; insert a steamer rack. Add the Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
2. Melt the butter in a large skillet over medium heat. Add the garlic; cook, stirring, until soft, about 2 minutes. Stir in the Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in the lemon juice and walnuts.
sautéed red cabbage with raisins
SERVES 4
2 tablespoons extra-virgin olive oil
1 small red cabbage (about 1¾ pounds), halved, cored, and thinly sliced crosswise
2 small shallots, quartered and separated into layers (about 4 ounces)
2 teaspoons coarse salt
2 tablespoons fresh lemon juice
2½ teaspoons cider vinegar
Freshly ground pepper
1/3 cup raisins
Heat the oil in a large nonstick sauté pan over medium-high heat until hot but not smoking. Add the cabbage and shallots, and cook, stirring occasionally, until the cabbage has softened slightly, about 15 minutes. Stir in the salt, lemon juice, and vinegar. Season with pepper. Cook until the cabbage has wilted and the shallots have softened, 10 to 12 minutes more. Stir in the raisins; serve.
tarragon green beans
SERVES 8
3 tablespoons unsalted butter
1 large shallot, finely chopped (½ cup)
2 pounds green beans, trimmed
½ cup dry white wine
2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
Coarse salt and freshly ground pepper
1. Melt the butter in a large, high-sided skillet over medium heat. Add the shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add the beans, and gently toss to coat with the shallot mixture. Cook, stirring occasionally, 2 minutes.
2. Add the wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until the beans are tender, 3 to 5 minutes more. Stir in the tarragon, and season with salt and pepper. Garnish with tarragon sprigs.
braised cabbage
SERVES 4
Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.
2 cans (14½ ounces each) low-sodium chicken broth
1 teaspoon coarse salt
10 whole black peppercorns
1 bay leaf
1 small green cabbage (about 2 pounds), cut into 8 wedges
1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into ½-inch-thick pieces
Bring the broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add the cabbage and leek. Cover; reduce heat to medium. Simmer until the cabbage is tender, 12 to 15 minutes. Transfer the cabbage and some of the broth to a serving platter.
glazed carrots with whole spices and rosemary
SERVES 4 TO 6
2 pounds thin, tender carrots in assorted colors, with greens (or regular carrots, halved lengthwise)
Coarse salt
3 tablespoons packed light-brown sugar
1 tablespoon plus 1 teaspoon white-wine vinegar
2 tablespoons