The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [82]
2 whole cloves
½ teaspoon whole black peppercorns
1. Preheat the oven to 325°F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.
2. Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.
3. Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.
white wine–poached scallop and herb salad
SERVES 4 TO 6
The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.
2½ cups dry white wine
Coarse salt
1 bay leaf
1 to 2 celery stalks, cut into ¼-inch half-moons (about 1½ cups), plus ¼ cup pale green leaves, very coarsely chopped
1 small fennel bulb, halved lengthwise, core removed, cut crosswise into ¼-inch half-moons (about 1½ cups), plus ¼ cup fronds, very coarsely chopped
20 large sea scallops (about 1 pound), tough muscles removed
2 tablespoons fresh lemon juice, plus wedges for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
½ cup fresh flat-leaf parsley, very coarsely chopped
1/3 cup fresh chives, cut into ¾-inch pieces
1. Bring the wine, a pinch of salt, and the bay leaf, celery, and fennel to a boil in a medium saucepan. Reduce to a simmer; cook until the vegetables are just tender, about 8 minutes. Transfer the vegetables to a medium bowl; discard the bay leaf. Set aside. Add the scallops to the pan; simmer until just cooked through, about 3 minutes. Transfer the scallops to the bowl of vegetables; refrigerate until cold, about 30 minutes. Reserve ¼ cup poaching liquid. Refrigerate until cold, about 20 minutes.
2. Stir the lemon juice into the poaching liquid. Add the oil in a slow, steady stream, whisking until emulsified. Slice the scallops in half horizontally; toss with the dressing and vegetables. Season with salt and pepper. Toss the herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates. Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from the bowl. Garnish each salad with a lemon wedge.
asparagus and string bean salad with basil
SERVES 4 TO 6
Coarse salt
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
1 pound asparagus, trimmed
1 small shallot, thinly sliced
¼ cup small fresh basil leaves, plus more for garnish
1 tablespoon plus 1 teaspoon sherry vinegar
¼ cup finely grated Pecorino Romano cheese (¾ ounce)
¼ teaspoon sugar
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1. Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.
2. Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.
3. Make the vinaigrette: Whisk together the vinegar, cheese, sugar, ¼ teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
4. Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.
fig, feta, and mint salad
SERVES 4
French feta is creamier, milder, and less salty than the Greek version. Arrange this salad on a platter, and let your guests serve themselves.
1 block (8 ounces) French feta cheese
8 ounces fresh figs, halved lengthwise, if desired
2 to 3 tablespoons extra-virgin