The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [43]
2. Chill, covered, until ready to serve, up to 3 hours.
blue cheese with crudités
SERVES 6
1 pound radishes (about 16)
1 pound celery (about 8 stalks)
1 wedge blue cheese (5 ounces), such as Danish blue, Stilton, or Gorgonzola
Halve the radishes, if desired. Arrange the radishes, celery, and cheese on a platter.
FIT TO EAT RECIPE PER SERVING: 109 CALORIES, 7 G FAT, 18 MG CHOLESTEROL, 7 G CARBOHYDRATE, 428 MG SODIUM, 6 G PROTEIN, 3 G FIBER
roasted olives
MAKES ABOUT 2 CUPS
2 cups assorted brine-cured olives, rinsed
¼ cup extra-virgin olive oil
¼ teaspoon crushed red pepper flakes
Pinch of freshly ground black pepper
2 bay leaves
3 rosemary sprigs
4 strips orange zest (4 inches each)
Preheat the oven to 400°F. Stir all the ingredients in an 8-inch-square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.
caviar and chopped eggs on biscuits
SERVES 8
3 large eggs
2 teaspoons Dijon mustard
1 tablespoon mayonnaise
Coarse salt and freshly ground pepper
16 whole-wheat digestive biscuits
2 50-gram tins of black caviar
Freshly chopped chives, for garnish
1. Place the eggs in a saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, cook for 1 minute, cover, and remove from heat. Let stand for 10 minutes. Drain the eggs, cover with ice, and place under cold running water to stop cooking.
2. Peel the eggs; finely chop. Place in a bowl with the mustard and mayonnaise; stir to combine. Season with salt and pepper.
3. To serve, place 1 rounded teaspoon egg mixture on a digestive biscuit, top with caviar, and garnish with chives.
pork and mango rolls
MAKES 24
½ cup fish sauce
¼ cup canola oil
¼ cup rice wine vinegar
1 stalk lemongrass, crushed
2 cloves garlic, finely sliced
½ inch piece ginger, finely sliced
1 green chile pepper, finely sliced
2 teaspoons freshly ground black pepper
1 pork tenderloin (about 1 pound), silverskin trimmed
6 8½-inch rice paper wrappers
1 bunch watercress, washed
½ mango, peeled and cut into matchsticks
½ small jícama, peeled and cut into matchsticks
1 cup fresh basil leaves, washed and dried
1. Make the marinade: Combine the fish sauce, canola oil, rice wine vinegar, lemongrass, garlic, ginger, chile pepper, and black pepper in a medium bowl. Transfer to a resealable plastic bag; add the pork, and refrigerate 3 hours or overnight.
2. Preheat the grill or grill pan to medium. Remove the pork from the marinade. Place on the grill; cook, turning as necessary, until a meat thermometer registers 160°F. Remove from the grill; let cool. When cool enough to handle, slice the meat 1/8 inch thick.
3. Dip a rice paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay watercress on the bottom third of the rice paper. Top with some pork, mango, jícama, and basil. Roll (you needn’t tuck in ends). Place on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all the ingredients are used. Trim the ends; halve. Halve each half again on the diagonal to make hors d’oeuvres; serve.
wild mushroom crackers
MAKES ABOUT 7 DOZEN
These crackers use powder made from dried mushrooms ground with a mortar and pestle or in a spice grinder.
¼ pound (1 stick) unsalted butter, room temperature
½ pound (8 ounces) goat cheese
2 cups all-purpose flour, plus more for dusting
1/3 cup mushroom powder, from ¾ ounce dried mushrooms
¼ teaspoon freshly ground pepper
¼ cup milk
Coarse salt
1. Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and goat cheese on medium speed until well combined. Add the flour, mushroom powder, and pepper; mix until just combined and crumbly. Scrape down the sides of the bowl, and add the milk. Mix on low speed until the dough comes