The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [405]
roasted garlic vinaigrette
MAKES ¾ CUP
Refrigerate the vinaigrette in an airtight container up to 3 days.
10 Roasted Garlic cloves (Sandwiches and Savory Pies)
3 tablespoons sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¾ teaspoon coarse salt
½ cup extra-virgin olive oil
Freshly ground pepper
Squeeze the garlic cloves from their skins into a blender. Add the vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With the machine running, pour in the oil in a slow, steady stream; blend until emulsified. Season with pepper.
mole sauce
MAKES 3 CUPS
This classic Mexican sauce is often used in enchiladas or served with tamales.
1 slice white bread or 2 slices baguette
1 garlic clove, unpeeled
1/3 cup whole almonds (2 ounces)
1 ancho chile
1 tablespoon vegetable oil or lard
½ white onion, finely chopped
1 pint grape tomatoes
½ small canned chipotle pepper in adobo sauce, plus 1 teaspoon adobo sauce
½ large ripe banana, cut into pieces
2 tablespoons plus 1 teaspoon unsweetened cocoa powder
1½ teaspoons packed light-brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon dried oregano
1/8 teaspoon ground cloves
1½ cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
1. In a 9-inch cast-iron skillet, toast the bread over medium-high heat, turning once, until golden. Tear the bread into large pieces; pulse in a blender until fine crumbs form. Transfer to a large bowl.
2. In the skillet, cook the garlic over medium-high heat, turning occasionally, until soft and charred, about 5 minutes. When cool enough to handle, squeeze the clove from the skin; add to the bowl with the bread crumbs.
3. Toast the almonds in the skillet over medium heat, tossing occasionally, until golden, about 3 minutes. Transfer to the bowl.
4. Wipe the chile with a damp paper towel. Slit the chile lengthwise; remove the stem, ribs, and seeds, reserving the seeds. Cook the chile in the skillet over medium heat, turning once, until it just begins to blister (do not burn it), 10 to 30 seconds. Transfer to the bowl.
5. Pour the oil into the skillet; add the onion. Cook over medium heat, stirring, until soft and translucent, about 3 minutes. Transfer to the bowl. Add the tomatoes to the skillet; cook, tossing, until slightly charred, about 5 minutes. Transfer to the bowl.
6. Add the chipotle, adobo sauce, reserved chile seeds, banana, cocoa, sugar, cinnamon, oregano, and cloves to the bowl, and stir well. Working in batches, puree the mixture in a blender until smooth, adding the stock a little at a time.
7. Transfer the puree to a medium saucepan. Cook over medium-low heat, stirring until slightly thickened, about 20 minutes. Pass the mole through a sieve into a serving bowl; discard the solids. Season with salt and pepper, and serve warm.
cilantro salsa with coconut and lime
MAKES ABOUT ½ CUP
This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.
1 teaspoon cumin seeds
6 scallions, white and light-green parts only, chopped
2 small garlic cloves
1 or 2 serrano chiles, seeded for less heat, if desired
3 cups loosely packed cilantro leaves
¼ cup fresh lime juice (about 3 limes)
2 tablespoons shredded sweetened coconut
½ teaspoon coarse salt
1 tablespoon plus 1 teaspoon olive oil
1. In a small skillet, heat the cumin seeds over medium heat until toasted and aromatic, about 3 minutes. Let cool slightly, then crush lightly.
2. In a food processor, process the scallions, garlic, and chiles until finely chopped, about 10 seconds. Add the cilantro, crushed cumin, lime juice, 2 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times.
FIT TO EAT RECIPE PER SERVING: 98 CALORIES, 7 G FAT, 0 MG CHOLESTEROL, 9 G CARBOHYDRATE, 270 MG SODIUM, 2 G PROTEIN, 2 G FIBER
roasted garlic