The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [77]
1 piece (2 inches) peeled fresh ginger, finely grated
for serving
1 pound thin wheat noodles or soba noodles
1 tablespoon plus ¼ teaspoon instant dashi stock powder
3 scallions, white parts cut into 1-inch pieces, green parts thinly sliced
1½ cups tatsoi or baby spinach
1 tablespoon toasted sesame seeds
1. Season the salmon with salt and pepper. Transfer to a resealable bag. Add the teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour (up to 4 hours).
2. Make the dressing: Whisk together the vinegar, chili sauce, fish sauce, and ginger in a small bowl; set aside.
3. Bring a large pot of water to a boil. Add the noodles, and cook according to package instructions, 3 to 5 minutes. Drain, and rinse under cold running water to stop the cooking. Set aside.
4. Remove the salmon from the marinade, and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high heat until hot. Add the salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, and flip salmon to coat. Transfer to a plate. Let stand 5 minutes. Flake into large chunks.
5. Bring 6 cups water to a boil in a large pot. Stir in the dashi powder and white part of scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
6. To serve, divide the noodles among 6 serving bowls; ladle some dashi broth over noodles. Divide the salmon and tatsoi among bowls. Drizzle with dressing; sprinkle with sesame seeds and green part of scallions. Serve immediately.
pear and autumn-vegetable soup
SERVES 6
2 medium Bartlett pears (8 to 10 ounces each) and 4 small Bartlett pears (about 6 ounces each)
1 sugar pumpkin or butternut squash (about 1 pound), peeled and cut into 2-inch pieces
1 turnip (about 3 ounces), trimmed, peeled, and cut into 1-inch pieces
1 sprig fresh sage
1½ teaspoons coarse salt
¼ cup heavy cream
½ teaspoon freshly ground white pepper
1. Preheat the oven to 200°F. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
2. Meanwhile, peel the remaining 4 pears; halve lengthwise, and core. Place the pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce the heat, and simmer until vegetables are tender, about 20 minutes.
3. Pour the mixture through a sieve into a medium bowl, reserving the broth and discarding the sage. Puree the solids in a food processor or blender, adding up to ½ cup reserved broth as needed.
4. Return the puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring the soup to a simmer over medium-low heat. Whisk in cream, remaining ½ teaspoon salt, and the pepper. Serve garnished with dried pears.
roasted pumpkin and mushroom soup
SERVES 8
1 sugar pumpkin (about 2 pounds), cut into 8 wedges (do not remove seeds)
6 ounces shiitake mushrooms
4 medium leeks, trimmed and cut crosswise into 1½-inch pieces, rinsed well
3 tablespoons extra-virgin olive oil
Coarse salt
12 large sprigs fresh thyme
10 large fresh sage leaves
6 garlic cloves (do not peel)
2 shallots, thinly sliced
6 large sprigs fresh flat-leaf parsley
1 bay leaf
Freshly ground pepper
1. Preheat the oven to 375°F. Place 7 pumpkin wedges on a heavy rimmed baking sheet. Peel and seed the remaining wedge, and cut into ½-inch cubes; set the cubes aside and add peel and seeds to baking sheet. Remove the stems from 2 mushrooms; thinly slice the caps, and set the sliced caps aside with reserved pumpkin cubes. Add the stems and remaining mushrooms to the baking sheet. Julienne 2 white pieces of leek, and set aside with the reserved pumpkin and mushroom; set aside remaining leeks.
2. Drizzle the pumpkin and mushrooms on baking sheet with the oil, and sprinkle with ½ teaspoon salt; toss to coat.