The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [227]
smoky pinto beans
SERVES 6 TO 8
1 pound dried pinto beans, picked over
½ white onion, plus more, finely chopped, for garnish
2 garlic cloves, crushed
2 dried avocado leaves
1 teaspoon dried epazote
3 fresh cilantro sprigs
Coarse salt and freshly ground pepper
2 plum tomatoes, seeded and chopped
2 ounces cotija cheese, crumbled
Lime wedges, for serving
1. Cover the beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
2. Drain the beans; transfer to a small stockpot. Add the onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce heat to medium-low; simmer, adding water as needed to cover the beans, until the beans are tender and the liquid is soupy, 2 to 2½ hours. Discard the avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.
creamy polenta with bacon and sage
SERVES 4
Water or stock can be substituted for any or all of the milk, but milk makes a creamier polenta.
2 ounces thickly sliced bacon, cut into ½-inch pieces
1 teaspoon chopped fresh sage leaves, plus more whole leaves for garnish
4 cups milk
¾ cup plus 2 tablespoons quick-cooking polenta
3 tablespoons unsalted butter
½ teaspoon coarse salt, or more to taste
¼ teaspoon freshly ground pepper, or more to taste
2 tablespoons extra-virgin olive oil (optional)
1. Place a medium saucepan over low heat. Add the bacon, and cook until crisp and golden, about 8 minutes. Remove the bacon from the saucepan; transfer to a paper-towel–lined plate. Set aside.
2. Add the chopped sage to the saucepan, and cook in the bacon fat until fragrant, about 30 seconds. Add the milk, and bring to a boil.
3. Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 6 minutes. Whisk in the butter, and season with the salt and pepper. Transfer to a serving bowl, and crumble the reserved bacon on top. Heat the olive oil in a small sauté pan over medium heat. Add the whole sage leaves, and fry until crisp, about 30 seconds. Remove from the skillet; scatter over the polenta. Serve immediately.
the best onion rings
SERVES 4 TO 6
After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon ground cumin
Pinch of cayenne pepper
1 teaspoon coarse salt, plus more for seasoning
¾ cup buttermilk
¾ cup beer
1 large egg
4 cups peanut oil
2 large white onions (about 2 pounds), sliced crosswise ½ inch thick and separated into rings
1. Combine the flour, cumin, cayenne, and 1 teaspoon salt in a medium bowl. Slowly whisk in the buttermilk, beer, and egg until smooth. Let the batter stand 15 minutes.
2. In a large saucepan, heat the oil over medium-high heat until a deep-fry thermometer registers 375°F. Working in batches, dip the onion slices in the batter, turning to coat. Gently drop the slices into the hot oil. Cook, turning the rings once, until golden brown, about 2 minutes. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
3. Use a slotted spoon to transfer the rings to a paper-towel–lined baking sheet to drain. Season immediately with salt.
black beans with poblano
SERVES 4
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 poblano chile, seeded and chopped
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons fresh lime juice
½ teaspoon ground cumin
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
Lime wedges, for serving
Heat the oil in a medium skillet over medium heat. Add the shallots and the chile; cook, stirring frequently, until tender, about 5 minutes. Transfer to a large bowl; add the beans, lime juice, cumin, and cayenne pepper. Toss well to combine. Season with salt and black pepper. Serve warm or at room temperature, with lime wedges on the side.
roasted squash wedges
SERVES 4
We used acorn squash for this recipe, but other types, such as