The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [235]
5. Heat oil in a medium skillet over medium-high heat. Toss shallots with remaining 2 tablespoons flour. Fry shallots in 2 batches, turning frequently, until golden brown, about 3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; let cool completely. The shallots can be stored in an airtight container at room temperature up to 1 day.
6. Preheat the broiler, with rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbling and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Remove from oven. Sprinkle with fried shallots. Serve immediately.
delicata squash with hot pepper glaze
SERVES 8
¼ cup hot pepper jelly
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
4 medium delicata squashes (about 3 pounds total), cut lengthwise into 1-inch-thick wedges, seeds discarded
2 teaspoons coarse salt
Freshly ground pepper
1. Preheat the oven to 375°F. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper; toss.
2. Divide squash between 2 rimmed baking sheets. Roast until tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.
pan-roasted balsamic onions
SERVES 8 TO 10
10 ounces white pearl onions
10 ounces red pearl onions
10 ounces cipollini
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2¼ pounds leeks, white and pale-green parts only, halved lengthwise and rinsed well
1 cup homemade or low-sodium store-bought chicken stock
¼ cup balsamic vinegar
2 tablespoons unsalted butter
½ teaspoon fresh thyme leaves
1. Bring a medium saucepan of water to a boil. Add onions and cipollini, and boil 1 minute. Drain. Let stand until cool enough to handle. Peel, leaving root and stem ends intact. Transfer to a large bowl. Add 2 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper; toss.
2. Toss leeks in a bowl with 1 tablespoon oil and ½ teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add leeks; cook, stirring occasionally, until slightly tender and lightly browned, about 5 minutes. Transfer to a plate.
3. Add remaining tablespoon oil and the onion mixture to skillet. Cook, stirring occasionally, until browned, 5 to 7 minutes.
4. Reduce heat to medium-low. Add stock, vinegar, and leeks; cover, and cook, stirring occasionally, until onions are tender, about 30 minutes. Uncover; add butter. Raise heat to high. Cook, shaking skillet occasionally, until liquid reduces to a glaze and coats onions, 4 to 5 minutes.
5. Transfer to a serving dish. Sprinkle with thyme, and season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 day; reheat in a 300°F oven to serve.
braised apples with saffron and cider
SERVES 10 TO 12
This recipe can be made a day ahead and refrigerated; reheat before serving.
¼ cup (½ stick) unsalted butter
1 large shallot, thinly sliced into rings
6 apples (about 2 pounds), such as Gala or Winesap, quartered and seeded
¼ teaspoon saffron threads, crumbled
1½ cups homemade or low-sodium store-bought chicken stock
1½ cups apple cider
¼ cup dry sherry
3 tablespoons dried currants
Coarse salt and freshly ground pepper
1. Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.
2. Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce