The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [381]
poached eggs with spinach and tomatoes
SERVES 4
4 large eggs
1 tablespoon olive oil
16 grape tomatoes, halved crosswise
1 teaspoon coarse salt
Freshly ground pepper
8 ounces baby or regular spinach, tough stems discarded (about 16 cups)
1 garlic clove
2 tablespoons distilled white vinegar
1 tablespoon finely chopped fresh chives
1. Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.
2. Meanwhile, heat the oil in a medium nonstick skillet over medium heat until hot but not smoking. Add the tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add the salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add the spinach and garlic to the skillet; cook, stirring, until the spinach has just wilted, 1 to 2 minutes. Discard the garlic.
3. When the water is boiling, add the vinegar; turn off heat. Using tongs, tilt the ramekins in the pan, and slide the eggs into the water. Cover; let stand until the whites are opaque and the yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put the eggs on paper towels to drain. Trim the whites, if desired.
4. Divide the spinach among 4 plates; lay 1 poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with ¾ teaspoon chives.
NOTE: Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
FIT TO EAT RECIPE PER SERVING: 209 CALORIES, 14 G FAT, 425 MG CHOLESTEROL, 7 G CARBOHYDRATE, 457 MG SODIUM, 15 G PROTEIN, 2 G FIBER
bread pudding with ham, leeks, and cheese
SERVES 6 TO 8
Using both Gruyère and fontina gives this savory dish complex flavor—and they melt beautifully. If you use only Gruyère, just double the amount. You can assemble most of this dish up to 1 day ahead and refrigerate, covered; then add the batter, and bake.
2 tablespoons unsalted butter, plus more for the dish
1 bunch leeks (4 to 6), white and pale-green parts only, halved lengthwise, cut into ¼-inch-thick half-moons, and rinsed well (about 3 heaping cups)
1 teaspoon coarse salt, plus more for seasoning
¼ teaspoon freshly ground pepper, plus more for seasoning
8 large eggs
1 quart milk
8 slices challah or brioche (½ inch thick)
6 ounces thinly sliced ham
2 tablespoons thyme leaves
1 cup grated Gruyère cheese (4 ounces)
1 cup grated fontina cheese (4 ounces)
1. Preheat the oven to 325°F. Butter a 9 × 13-inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook the leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
2. Whisk together the eggs and milk. Whisk in the salt and pepper. Set the batter aside.
3. Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour the batter over the top; press gently so the bread absorbs the liquid.
4. Bake until puffed and golden brown (tent with foil if the edges brown too much before the center is set), about 1 hour.
yogurt parfaits with blueberries and lemon
SERVES 6
You can prepare the blueberry sauce and the lemony yogurt up to 2 days ahead, and refrigerate both in airtight containers. To serve, simply spoon the layers into juice glasses and garnish.
3 containers blueberries (4.4 ounces each; about 3 cups)
½ cup confectioners’ sugar
1 quart plain whole-milk yogurt, preferably Greek
1 teaspoon fresh lemon juice, plus
2 teaspoons freshly grated lemon zest
1. Set aside ½ cup blueberries for garnish. Put the remaining blueberries and ¼ cup sugar in a medium saucepan. Cover; cook over medium heat 5 minutes. Uncover; cook, tossing occasionally, until the berries begin to darken, 2 to 3 minutes. Bring to a boil; cook 1 minute more. Pour into a medium nonreactive bowl; let cool completely.
2. Put the yogurt, remaining ¼ cup sugar, and lemon juice in