The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [410]
2 purple globe eggplants (1½ pounds each)
¼ cup minced onion (about 4 ounces)
2 plum tomatoes, seeded, finely chopped
¼ cup roughly chopped fresh flat-leaf parsley
½ cup extra-virgin olive oil
1½ teaspoons fresh lemon juice
Salt and freshly ground pepper
Pita or rye bread, for serving
1. Roast the eggplants; peel away the blackened skin.
2. Place the eggplants in a food processor; pulse until pureed. Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at room temperature with pita or rye bread.
pickled zucchini ribbons
MAKES 2 QUARTS
Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini and onions will quickly turn soggy and won’t retain their shape or texture during pickling.
2 pounds medium zucchini
2 medium onions
2 tablespoons coarse salt
1 quart cider vinegar
2 cups sugar
1 tablespoon dry mustard
1 tablespoon yellow mustard seed
1½ teaspoons turmeric
1 teaspoon ground cumin
1. Using a mandoline or sharp knife, cut the zucchini lengthwise into 1/3-inch-thick slices. Halve the onions lengthwise, and cut into 1/3-inch-thick slices. Transfer the vegetables to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour.
2. Meanwhile, bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
3. Rinse the zucchini and onions well, and drain. Pat dry between paper towels.
4. Transfer the zucchini and onions to a large bowl; pour in the brine. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks).
spicy pickled green and wax beans
MAKES 2 QUARTS
Coarse salt
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 cups distilled white vinegar
3 garlic cloves
¼ teaspoon cayenne pepper
1. Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook the beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
2. Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour the brine over the beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks more).
sweet pickled red onions
MAKES 1 QUART
2 pounds red onions
1 tablespoon coarse salt
3 cups cider vinegar
1½ cups sugar
15 whole black peppercorns
4 whole cloves
2 cinnamon sticks
6 whole allspice
2 dried hot red chiles
2 small bay leaves
1. Cut the onions into ¼-inch-thick slices; transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well; drain. Pat dry between paper towels.
2. Bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.
3. Add the onions; bring to a boil. Transfer the onions to a large bowl using a slotted spoon. Let the brine cool completely, about 30 minutes; pour over the onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
marinated baby artichokes
MAKES 2 CUPS
These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish with roasted or grilled lamb.
2 lemons
1½ pounds baby artichokes
1 head garlic, cut in half
2 tablespoons whole black peppercorns
2 tablespoons coarse salt
¼ cup extra-virgin olive oil
1 small bunch fresh thyme
Pinch of freshly ground black pepper
1. Fill a large bowl with cold water; juice the lemons into the water. Set aside. Trim the spiky tops, tough stems, and outer leaves