The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [234]
1¾ pounds golden turnips or rutabagas, peeled, cut into 2½ × 1½-inch pieces
10 shallots (about 10 ounces), peeled, root end intact
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
¾ cup red-wine vinegar
2 bay leaves
6 sprigs fresh thyme
¼ cup packed light-brown sugar
3 tablespoons unsalted butter
1. Preheat the oven to 400°F. Put turnips, shallots, and oil on a rimmed baking sheet. Season with salt and pepper; toss. Spread in a single layer. Roast until tender and golden brown, about 35 minutes.
2. Put vinegar, bay leaves, and thyme in a small saucepan. Bring to a simmer; cook until reduced by about half, about 10 minutes. Add sugar and ½ teaspoon salt; stir to dissolve. Add butter, and cook over medium heat until reduced to a syrupy glaze, about 10 minutes. Discard thyme. Pour over roasted vegetables; toss to coat. Serve immediately.
cauliflower gratin with endive
SERVES 8
¼ cup (½ stick) unsalted butter, plus more for dish
2 heads Belgian endive, cut lengthwise into sixths
1 cup fregola Sarda (semolina pasta) or Israeli (large pearl) couscous
2 large heads cauliflower (about 2 pounds), cut into florets
¼ cup all-purpose flour
3 cups milk
2 tablespoons finely chopped fresh marjoram or oregano
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 cups finely grated Gruyère cheese (about 10 ounces)
¼ cup fresh bread crumbs
¼ cup coarsely grated Parmesan cheese (about 2 ounces)
1. Preheat the oven to 400°F, with rack in lower third. Butter a 1½-quart, deep, wide ovenproof dish. Put endive in bottom of dish. Arrange pasta or couscous over endive. Top with cauliflower.
2. Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low. Cook, stirring, 2 minutes. Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes. Remove from heat. Whisk in marjoram, salt, black pepper, and cayenne. Whisk in Gruyère until smooth. Pour over cauliflower. Sprinkle with bread crumbs. Set dish on a baking sheet.
3. Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350°F; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.) Transfer to a wire rack; let cool 10 minutes before serving.
green bean casserole with fried shallots
SERVES 8
6 tablespoons unsalted butter, plus more for dish
1 medium onion (about 6 ounces), cut into ¼-inch dice
1 red bell pepper, ribs and seeds removed, flesh cut into ½-inch dice
1 pound button mushrooms, trimmed and quartered
2 teaspoons coarse salt
½ teaspoon freshly ground black pepper
1½ pounds green beans, trimmed and cut into 2-inch pieces
6 tablespoons all-purpose flour
2 cups whole milk
Pinch of cayenne pepper
Pinch of grated nutmeg
1 cup finely grated Parmesan cheese
¼ cup fresh bread crumbs
¼ cup canola oil
4 shallots, cut crosswise into ¼-inch-thick rings
1. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add bell pepper and mushrooms, and cook, stirring occasionally, until softened and most of the liquid has evaporated, 8 to 10 minutes. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Remove from heat. Let cool completely.
2. Bring a medium saucepan of water to a boil. Add beans; cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into an ice-water bath to stop cooking. Drain beans, and dry. Toss with mushroom mixture; set aside.
3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Add ¼ cup flour; whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk; continue whisking until mixture thickens, 4 to 6 minutes. Stir in cayenne, nutmeg, and remaining teaspoon salt and ¼ teaspoon black pepper. Remove from heat; let cool completely, stirring occasionally. Pour over bean mixture, and toss.
4. Butter a 13 × 9-inch baking dish. Spread half of the bean mixture into dish.