The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [40]
potato skins with pancetta and mixed herbs
SERVES 10 TO 12
Assembled wedges can be stored in the refrigerator, covered with plastic wrap, until ready to bake, up to 1 day.
8 small to medium russet potatoes
1 tablespoon olive oil
½ pound pancetta, finely chopped
4 tablespoons unsalted butter
3 tablespoons finely chopped mixed fresh herbs, such as rosemary, sage, and thyme
16 ounces white and/or yellow sharp Cheddar cheese, grated (about 2 cups)
8 ounces fontina cheese, grated (about 1 cup)
1. Preheat the oven to 400°F. Place the potatoes on a baking sheet, and rub with the oil. Bake until tender when pierced with a paring knife, 55 to 60 minutes. Remove from the oven; let stand until cool enough to handle. Reduce oven temperature to 350°F.
2. Cut each potato in half lengthwise, and use a small spoon to scoop out the insides, leaving about ¼-inch border all around. Reserve the insides for another use. Slice each potato shell in half again lengthwise for a total of 32 wedges.
3. In a medium skillet, cook the pancetta over medium heat, stirring frequently, until just starting to turn brown and crisp, 9 to 10 minutes. Remove from heat; use a slotted spoon to transfer the pancetta to drain on paper towels. Set aside.
4. Melt the butter in a small saucepan. Brush each potato wedge with butter; sprinkle with herb mixture. Cover each wedge with about 1 tablespoon Cheddar cheese. Sprinkle each wedge with ½ teaspoon pancetta and a little more herb mixture. Sprinkle the remaining Cheddar and the fontina cheese over the tops.
5. Bake until the cheese is melted and the potatoes are heated through, 8 to 10 minutes. Remove from the oven; serve hot.
sesame crunch sticks
MAKES ABOUT 54
Serve with Hummus Dip (recipe follows).
3 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
2 teaspoons salt
½ cup (1 stick) chilled unsalted butter
1 cup buttermilk
1¼ cups sesame seeds, toasted
1 large egg
1 tablespoon sugar
1 tablespoon soy sauce
1. In the bowl of a food processor, pulse the flour, baking powder, and salt until combined. Add the butter; pulse until the mixture resembles coarse meal. Transfer to a medium bowl; stir in the buttermilk and 1 cup of the sesame seeds until the mixture forms a dough. Divide into quarters; wrap in plastic. Chill 20 minutes.
2. Preheat the oven to 350°F. In a small bowl, whisk together the egg, sugar, and soy sauce. Transfer one piece of dough to a lightly floured work surface; roll out into a rectangle about 1/8 inch thick. Use a sharp knife or pizza wheel to cut the rectangle into strips about 3/8 inch wide and 10 inches long. Brush the strips with egg mixture; sprinkle with the remaining ¼ cup sesame seeds.
3. Arrange the strips on a parchment-lined baking sheet. Bake until just golden, 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough.
hummus dip
MAKES 1 ¾ CUPS
1 can (15½ ounces) chickpeas, drained and rinsed
1 large or 2 small garlic cloves, roughly chopped
Pinch of ground cumin
Pinch of ground nutmeg
5 tablespoons extra-virgin olive oil
2 tablespoons tahini
1 tablespoon water, plus more as needed
3 tablespoons fresh lemon juice (1 lemon)
¾ teaspoon coarse salt
Combine all the ingredients in the bowl of a food processor; pulse until smooth and creamy, adding more water if needed. Transfer to a serving dish or airtight container, and place in the refrigerator, covered, until ready to serve, up to 5 days. Serve chilled or at room temperature.
bruschetta with fontina and asparagus
SERVES 10
Truffle oil can be found at most gourmet shops.
1 loaf (about ¾ pound) French bread, sliced into 10 ¼-inch-thick slices
1 garlic clove, crushed
2 tablespoons olive oil
Coarse salt
1½ large bunches (1¼ pounds) asparagus, tough ends trimmed
8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
2 ounces Parmesan cheese,