The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [46]
4. Bring a large pot of water to a boil. Salt the water, add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
5. Dress the noodles with ½ cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the reserved peanuts, remaining sauce, chives, cucumber, and lettuce in serving dishes on the table. Guests can assemble their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
herb-marinated cheese
SERVES 4
Serve this quick appetizer with a hearty brown bread.
8 ounces Bûcheron or other ripened goat’s-milk cheese
½ small red onion, thinly sliced into half-moons
1 teaspoon fresh thyme
1 teaspoon fresh oregano
Pinch of crushed red pepper flakes
¼ cup extra-virgin olive oil
1 tablespoon red-wine vinegar
Coarse salt and freshly ground black pepper
Sliced whole-grain bread
1. Cut the cheese crosswise into ½-inch slices, and arrange the slices on a serving platter.
2. Sprinkle the cheese slices with onion, herbs, and red pepper flakes. Drizzle with the olive oil and vinegar. Season with salt and pepper.
3. Let sit at room temperature for about 30 minutes. Serve with sliced bread.
roasted cauliflower and manchego hand pies
MAKES 8
1 small head cauliflower, florets separated and thinly sliced (about 4 cups)
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2/3 cup hazelnuts, toasted, skins removed
1 garlic clove
1 teaspoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
All-purpose flour, for work surface
Cheese Short Crust, made with Manchego cheese (Sandwiches and Savory Pies)
5 ounces Manchego cheese, thinly sliced
1 tablespoon heavy cream
1 large egg yolk
1. Preheat the oven to 375°F. Toss the cauliflower with 3 tablespoons of the oil in a medium bowl; season with salt and pepper. Spread on a rimmed baking sheet. Roast until golden brown, about 7 minutes. Flip the cauliflower; roast 5 minutes more. Let cool.
2. Put the nuts and garlic in a food processor. With the machine running, slowly add the remaining 4 tablespoons oil until the mixture is finely chopped. Add the lemon zest and 1 teaspoon of the rosemary; season with salt and pepper. Process until combined.
3. Roll out half of the dough on a lightly floured surface to a ¼-inch thickness. Cut out 8 4-inch rounds. Transfer to a rimmed baking sheet lined with parchment. Spread 2 teaspoons hazelnut mixture onto each round, leaving a ¼-inch border. Divide the cauliflower among the rounds. Top with cheese and the remaining teaspoon rosemary, dividing evenly; sprinkle with pepper. Whisk the cream and egg yolk in a small bowl. Brush the edges of the dough with egg wash. Set aside.
4. Roll out the remaining dough on a lightly floured surface to a ¼-inch thickness. Cut out 8 4-inch rounds. Cut out 8 flowers from scraps with a small flower-shaped cookie cutter. Place a dough round on top of each pie; gently press the edges with a fork to seal. Brush the crusts with egg wash; place a flower on each pie. Brush the flowers with egg wash. Refrigerate until cold, about 20 minutes. Bake until the crust is golden brown, 30 to 32 minutes. Serve warm or at room temperature.
almond-crusted curry chicken salad tea sandwiches
MAKES 2 DOZEN
1 cup sliced blanched almonds
1 whole skinless and boneless chicken breast (about 10 ounces)
1 teaspoon coarse salt
1 small onion, unpeeled and quartered
4 whole black peppercorns
5 cups water
1½ cups mayonnaise
2 teaspoons curry powder
2 tablespoons mango chutney
¾ teaspoon white-wine vinegar
3 tablespoons unsweetened shredded