The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [78]
3. Transfer the roasted vegetables to a large stockpot. Place the hot baking sheet on a stove burner over medium heat, and add 1 cup water, scraping browned bits with a wooden spoon. Add the deglazed liquid to pot. Add the leeks, shallots, parsley, bay leaf, and 12 cups water. Bring to a boil. Reduce heat to medium-low; simmer, partially covered, 45 minutes. Uncover, and raise heat to medium. Cook 15 minutes more. Pour through a fine sieve into a medium saucepan; discard solids.
4. Add the reserved julienned leek, pumpkin, and mushrooms to the saucepan, and season with salt. Bring to a simmer over medium heat; cook until the vegetables are tender, about 10 minutes. Season with salt and pepper, and serve.
salads
STARTER SALADS
arugula and cannellini salad with olive vinaigrette
SERVES 4
This colorful salad can also be served family style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help himself. Niçoise olives have an appealing nuttiness that complements the peppery arugula.
½ cup pitted oil-cured olives, such as Niçoise (about 36)
¼ cup water
1 garlic clove
½ cup packed fresh basil leaves
2 teaspoons sherry vinegar
½ teaspoon ground cumin
1 15½-ounce can white beans, rinsed and drained
1½ cups pear, grape, or cherry tomatoes, halved
½ red onion, thinly sliced
1 bunch arugula (about 6 ounces), trimmed and washed
1. Make the vinaigrette: Combine the olives and the water in the bowl of a food processor fitted with the metal blade. Process until the olives are finely chopped. Add the garlic, basil, vinegar, and cumin; process until the mixture is smooth and combined, stopping to scrape the sides of the bowl with a rubber spatula as needed.
2. In a medium bowl, combine the beans, tomatoes, and red onion, and gently toss. Pour the vinaigrette over the bean mixture, and toss well to coat. To serve, divide the arugula leaves among 4 plates, and mound the bean mixture on top.
FIT TO EAT RECIPE PER SERVING: 210 CALORIES, 13 G FAT, 0 MG CHOLESTEROL, 18 G CARBOHYDRATE, 442 MG SODIUM, 5 G PROTEIN, 5 G FIBER
autumn greens with apples, radishes, and cheddar frico
SERVES 10 TO 12
Look for pumpkinseed oil in gourmet shops or health-food stores.
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
¼ cup pumpkinseed oil
6 tablespoons extra-virgin olive oil
2 Granny Smith apples
6 radishes, scrubbed and trimmed
9 cups mixed greens (about ¾ pound), washed and dried
Cheddar Frico (recipe follows)
1. Make the vinaigrette: In a small bowl, whisk together the vinegar and mustard; season with salt and pepper. Whisking constantly, slowly add the pumpkinseed oil and then the olive oil in a steady stream until thick and emulsified.
2. Slice the apples and radishes on the thinnest setting of a mandoline or with a sharp knife. Place in a serving bowl; add the mixed greens, and toss to combine.
3. Drizzle the vinaigrette over the salad mixture, and toss well to coat evenly. Serve immediately with Cheddar Frico.
cheddar frico
MAKES 26
Frico, or “little trifles” in Italian, are very thin and crisp. When sprinkling the cheese mixture in the skillet, don’t worry if there are spaces; the cheese will melt into a lacy whole. In Italy, frico are traditionally made with Montasio cheese, but other cheeses, such as Cheddar, Asiago, and Parmesan, produce excellent results.
10 ounces sharp white Cheddar cheese, grated (about 5 cups)
1 tablespoon all-purpose flour
1. In a medium bowl, toss together the cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1½ tablespoons of the cheese mixture into the skillet to form a 4-inch round.
2. Cook until the cheese is starting to melt and become firm, 1½ to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly