The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [56]
3. Preheat the oven to 375°F. Place the tortilla strips on a rimmed baking sheet; toss with the remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
4. Finely dice the avocado; gently rinse with cold water. Place in a bowl. Finely dice the remaining tomato, and add to the avocado with the lime juice, jalapeño, chopped cilantro, and remaining 1/8 teaspoon salt. Rewarm the soup; ladle into bowls. Garnish with the avocado mixture, sour cream, and tortilla strips.
braised lamb stew
SERVES 8 TO 10
The stew can be made without dried limes or lime powder; just use the ½ cup lime juice called for as a substitute for the powder.
6 tablespoons extra-virgin olive oil
4 pounds boneless leg of lamb, cut into 1-inch cubes
4 medium onions, peeled and thinly sliced (about 1½ pounds)
4 cloves garlic, thinly sliced
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 teaspoons ground turmeric
½ teaspoon ground saffron, dissolved in 1 tablespoon hot water
6 whole dried Persian limes, pierced
1 cup dried kidney beans
4 cups water
6 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped garlic chives or scallions
2 cups finely chopped fresh cilantro
1 teaspoon ground fenugreek
4 tablespoons dried Persian lime powder or ½ cup fresh lime juice
1. Heat 4 tablespoons of the olive oil in a medium stockpot over medium heat. Add the lamb, onions, and garlic, and cook, stirring occasionally, until the meat is no longer pink and the onions are softened, about 20 minutes. Add the salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more. Add the water. Bring to a boil, cover, and simmer over low heat, stirring occasionally.
2. Meanwhile, heat a large nonstick skillet over medium-low heat. Add the chopped parsley, chives, cilantro, and fenugreek. Cook, stirring frequently, until they are wilted, about 10 minutes. Add the remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
3. Add the sautéed herbs and lime powder to the lamb mixture. Cover; simmer until the meat and beans are tender, about 2½ hours. Uncover the stew, and cook until the beans are very tender and stew has thickened slightly. Adjust the seasoning, if necessary, and serve hot.
cream of belgian endive soup
SERVES 8 TO 10
2 medium leeks, white and light-green parts only
8 heads Belgian endive, plus more for garnish
2 medium russet potatoes
3 tablespoons unsalted butter
½ cup dry white wine
5 cups homemade or low-sodium canned chicken or vegetable stock
1 cup heavy cream
1½ teaspoons coarse salt
¼ teaspoon freshly ground white pepper
Generous pinch of freshly grated nutmeg
1. Cut the leeks in half lengthwise. Rinse well under cold running water to remove any grit. Thinly slice crosswise; set aside.
2. Cut the endives in half lengthwise, and cut out the cores. Thinly slice crosswise; set aside.
3. Peel the potatoes, and cut into ½-inch pieces. Set aside in a bowl of cold water.
4. Heat the butter in a saucepan over medium heat. Add the leeks; cook until they start to soften, about 3 minutes. Drain the potatoes well; add to the pot along with the sliced endive. Cook until the vegetables begin to soften, about 10 minutes; do not let brown.
5. Add the wine and stock, and bring to a gentle simmer. Cook until the vegetables are very tender, about 1 hour. Cool slightly.