The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [240]
spicy sweet potatoes with lime
SERVES 6
4 medium sweet potatoes (about 2½ pounds), scrubbed well
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon ground ginger
Coarse salt and freshly ground white pepper
Lime wedges, for serving
Yogurt Dipping Sauce, for serving (recipe follows)
1. Preheat the oven to 400°F. Heat a baking sheet in the oven until hot, about 15 minutes. Meanwhile, slice the sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with the oil, cumin, paprika, and ginger. Season with salt and pepper.
2. When the baking sheet is hot, remove from the oven. Arrange the sweet potatoes in a single layer on the sheet. Return to the oven; cook until the potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue cooking until golden all over, about 15 minutes more.
3. Remove from the oven; season with salt and pepper. Serve with limes and sauce.
yogurt dipping sauce
MAKES ABOUT 1 CUP
1 cup plain yogurt
3 tablespoons roughly chopped fresh cilantro
2 tablespoons chopped toasted walnuts
1 tablespoon fresh lime juice
½ teaspoon ground cumin
Coarse salt
Combine all the ingredients in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve, up to 1 day.
potato, zucchini, and tomato gratin
SERVES 4
5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon Gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (¾ pound), sliced into ¼-inch rounds
¼ teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or Cheddar cheese
1. Preheat the oven to 375°F, with the rack in the upper third. Coat a 9 × 13-inch gratin dish with 1 teaspoon oil, and sprinkle with the garlic. Using a mandoline or a very sharp knife, slice the potatoes and zucchini as thinly as possible into rounds. Arrange the potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish, and sprinkle with the salt and pepper. Drizzle with the remaining 4 teaspoons oil, and sprinkle with the thyme and cheese.
2. Cover with foil; bake until the potatoes are tender, 35 to 45 minutes. Remove the foil; continue baking until the top is golden brown, about 25 minutes more. Remove from the oven, and serve immediately.
FIT TO EAT RECIPE PER SERVING: 175 CALORIES, 11 G FAT, 15 MG CHOLESTEROL, 14 G CARBOHYDRATE, 255 MG SODIUM, 8 G PROTEIN, 5 G FIBER
baby red potatoes with cilantro
SERVES 20 TO 25
Because the potatoes are cooked and served whole, be sure to select those that are similar in size to ensure they cook evenly.
10 pounds small red new potatoes
Coarse salt
1 cup extra-virgin olive oil
Freshly ground pepper
2 cups loosely packed fresh cilantro leaves
1. Place the unpeeled potatoes in a large saucepan, and cover with cold water. Bring the water to a boil over high heat, and add salt. Reduce heat to a simmer, and cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Transfer to a colander, and drain.
2. Place the potatoes in a large serving bowl. Drizzle with the olive oil, and season with salt and pepper. Toss in the cilantro leaves just before serving.
mashed potatoes and peas
SERVES 6
2 pounds medium russet and/or Yukon Gold potatoes
1 tablespoon coarse salt, plus more for seasoning
5 tablespoons unsalted butter
1½ pounds garden peas, shelled (1½ cups)
1 cup milk
Freshly ground pepper
1. Peel and cut the potatoes crosswise into 1½-inch-thick slices. Place the slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
2. Meanwhile, melt 1 tablespoon