The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [72]
1½ pounds boneless lamb shoulder, cut into 1½-inch cubes
Coarse salt and freshly ground black pepper
1½ pounds Jerusalem artichokes (about 15 small), peeled, cut into ¾-inch cubes, and reserved in cold water (drain and pat dry before using)
2 cups coarsely chopped onion (about 1 large)
2 garlic cloves, minced (about 1 tablespoon)
1 tablespoon freshly grated ginger (1-inch piece)
1 whole cinnamon stick
2 whole cloves
2 green cardamom pods, lightly crushed
½ teaspoon crushed red pepper flakes
1 35-ounce can whole peeled plum tomatoes with juice
1 cup homemade or low-sodium store-bought chicken stock
1/8 teaspoon crumbled saffron threads
1 10-ounce jar small caperberries, drained
¼ cup finely chopped fresh cilantro
1. Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
2. Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer the artichokes to a separate bowl.
3. Add the onion, garlic, and ginger to the remaining oil in the pot; sauté over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.
4. Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up the tomatoes. Add the reserved lamb; bring the mixture to a boil. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.
5. Return the reserved artichokes to the pot. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking. Season with salt and black pepper; stir in the cilantro. Discard the cinnamon, cloves, and cardamom before serving.
cilantro gazpacho
MAKES 2 QUARTS; SERVES 12
Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.
5 pounds ripe tomatoes, seeds removed
2½ pounds cucumber, peeled, seeds removed
2 red bell peppers, seeds removed
1 jalapeño pepper, seeds removed
4 scallions, white and light-green parts only
1 large garlic clove, peeled
½ cup extra-virgin olive oil
¾ cup fresh cilantro, roughly chopped
Juice of 2 limes (5 tablespoons)
Coarse salt and freshly ground pepper
Hot pepper sauce
Tomato Aspic (recipe follows)
Big Croutons (recipe follows)
1. Roughly chop the tomatoes, cucumber, red and jalapeño peppers, scallions, and garlic. Place in a large bowl; toss with ¼ cup olive oil, ½ cup cilantro, and the lime juice. In a food processor or blender, puree half the vegetables until smooth. With the motor running, slowly add the remaining olive oil to the puree in a steady stream until the mixture emulsifies. Pass the puree through a fine-mesh strainer into a medium bowl, and set aside. Discard the pulp in the strainer.
2. In a food processor or blender, pulse the remaining vegetables in batches, letting them remain chunky. Alternatively, chop the vegetables by hand. Combine the mixture with the reserved puree; mix well. Stir in the remaining cilantro. Season with salt, pepper, and hot pepper sauce to taste.
3. Pour ¼ cup aspic into 12 6-ounce glasses; chill until set, at least 1 hour. Ladle ½ cup gazpacho into each glass, and serve garnished with a big crouton.
tomato aspic
MAKES 3 CUPS
4 pounds ripe tomatoes, seeds removed
1 jalapeño pepper, seeds removed
1½ teaspoons coarse salt
½ cup water
6 packets powdered gelatin (¼ cup plus 2 teaspoons)
1. In a food processor or blender, puree the tomatoes and jalapeño until smooth. Line a large bowl with a double layer of cheesecloth. Transfer the puree to the prepared bowl. With kitchen twine, tie the cheesecloth to enclose the tomato puree; tie the bundle to a large wooden spoon.