The Martha Stewart Living Cookbook by Martha Stewart Living Magazine
Authors: Martha Stewart Living Magazine
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extra-virgin olive oil, and sprinkle with coarse salt.
FAVA BEANS WITH ARUGULA PESTO
Boil 2 cups shelled fresh fava beans (about 2½ pounds in pods) 2 to 3 minutes; plunge into an ice-water bath. Slip off the skins. Process 1 medium bunch arugula (6 ounces), ¼ cup extra-virgin olive oil, ¼ cup grated Pecorino Romano cheese, 1 tablespoon fresh lemon juice, and ½ teaspoon coarse salt in a food processor until smooth. Toss with the beans; season with freshly ground pepper. Spoon onto 6 to 8 slices classic bruschetta. Top with Pecorino shavings. Drizzle with olive oil.
TOMATO AND BASIL
Seed and chop 2 ripe large tomatoes. Stir in 1 tablespoon sugar and 1 teaspoon coarse salt; let stand until the tomatoes release their juices, 30 minutes. Toss with 4 torn fresh basil leaves. Spoon the tomato mixture and juices onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.
POACHED TUNA
Heat ½ to ¾ cup extra-virgin olive oil (enough to cover tuna) and 4 lemon slices in a small saucepan over very low heat until warm. Add a generously salted 8-ounce tuna steak. Poach the tuna, turning once, until it is opaque on the outside but still a bit pink in the center, about 15 minutes. Remove the tuna from the pan, reserving the oil; flake the fish with a fork. Pass the poaching oil through a fine sieve into a medium bowl; stir in the flaked tuna and 1 tablespoon each fresh lemon zest and drained and rinsed capers. Season with freshly ground pepper. Spoon onto 8 slices classic bruschetta. Drizzle with some of the poaching oil.
CANNELLINI BEANS WITH HERBS
Canned beans make this a good option year-round. Heat 1 minced garlic clove and 4 minced anchovy fillets in 2 tablespoons extra-virgin olive oil until fragrant, 1 minute. Stir in one 19-ounce can cannellini beans, drained and rinsed, and 1 teaspoon each chopped fresh rosemary, sage, and thyme. Cook until the beans are warm, 3 minutes. Spoon onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.
ROASTED PEPPERS AND HERBED RICOTTA
Stir together 1 cup ricotta cheese, ½ teaspoon coarse salt, and 2 tablespoons each extra-virgin olive oil and chopped fresh oregano; season with freshly ground pepper. Spread the ricotta on 8 slices classic bruschetta. Cut 1 roasted red bell pepper into 8 strips. Place 1 strip on each slice. Drizzle with olive oil.
mini chicken b’steeyas
MAKES 54
4 tablespoons vegetable oil
1 whole boneless and skinless chicken breast (about 10 ounces), halved
Coarse salt and freshly ground pepper
1 onion, finely chopped
½ teaspoon ground ginger
¼ teaspoon ground turmeric
1½ teaspoons ground cinnamon, plus more for dusting
¾ cup confectioners’ sugar, plus more for dusting
2 large eggs, lightly beaten
¼ cup golden raisins, finely chopped (optional)
½ cup whole blanched almonds (2 ounces), toasted
12 sheets (17
×
12 inches each) frozen phyllo dough, thawed
½ cup (1 stick) unsalted butter, melted, for brushing
1. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Season the chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer the chicken and any juices to a large bowl. Set aside.
2. Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 4 minutes. Add the ginger, turmeric, and ½ teaspoon of the cinnamon; cook, stirring, until fragrant, about 1 minute.
3. Stir ¼ cup of the sugar into the mixture. Add the eggs; cook, stirring, until they are scrambled but still moist. Transfer to the bowl with the chicken. Stir in the raisins, if desired. Season with salt and pepper; let cool.
4. In a food processor, pulse the nuts until finely ground. Transfer to a bowl; stir in the remaining ½ cup sugar and 1 teaspoon cinnamon.
5. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the
FAVA BEANS WITH ARUGULA PESTO
Boil 2 cups shelled fresh fava beans (about 2½ pounds in pods) 2 to 3 minutes; plunge into an ice-water bath. Slip off the skins. Process 1 medium bunch arugula (6 ounces), ¼ cup extra-virgin olive oil, ¼ cup grated Pecorino Romano cheese, 1 tablespoon fresh lemon juice, and ½ teaspoon coarse salt in a food processor until smooth. Toss with the beans; season with freshly ground pepper. Spoon onto 6 to 8 slices classic bruschetta. Top with Pecorino shavings. Drizzle with olive oil.
TOMATO AND BASIL
Seed and chop 2 ripe large tomatoes. Stir in 1 tablespoon sugar and 1 teaspoon coarse salt; let stand until the tomatoes release their juices, 30 minutes. Toss with 4 torn fresh basil leaves. Spoon the tomato mixture and juices onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.
POACHED TUNA
Heat ½ to ¾ cup extra-virgin olive oil (enough to cover tuna) and 4 lemon slices in a small saucepan over very low heat until warm. Add a generously salted 8-ounce tuna steak. Poach the tuna, turning once, until it is opaque on the outside but still a bit pink in the center, about 15 minutes. Remove the tuna from the pan, reserving the oil; flake the fish with a fork. Pass the poaching oil through a fine sieve into a medium bowl; stir in the flaked tuna and 1 tablespoon each fresh lemon zest and drained and rinsed capers. Season with freshly ground pepper. Spoon onto 8 slices classic bruschetta. Drizzle with some of the poaching oil.
CANNELLINI BEANS WITH HERBS
Canned beans make this a good option year-round. Heat 1 minced garlic clove and 4 minced anchovy fillets in 2 tablespoons extra-virgin olive oil until fragrant, 1 minute. Stir in one 19-ounce can cannellini beans, drained and rinsed, and 1 teaspoon each chopped fresh rosemary, sage, and thyme. Cook until the beans are warm, 3 minutes. Spoon onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.
ROASTED PEPPERS AND HERBED RICOTTA
Stir together 1 cup ricotta cheese, ½ teaspoon coarse salt, and 2 tablespoons each extra-virgin olive oil and chopped fresh oregano; season with freshly ground pepper. Spread the ricotta on 8 slices classic bruschetta. Cut 1 roasted red bell pepper into 8 strips. Place 1 strip on each slice. Drizzle with olive oil.
mini chicken b’steeyas
MAKES 54
4 tablespoons vegetable oil
1 whole boneless and skinless chicken breast (about 10 ounces), halved
Coarse salt and freshly ground pepper
1 onion, finely chopped
½ teaspoon ground ginger
¼ teaspoon ground turmeric
1½ teaspoons ground cinnamon, plus more for dusting
¾ cup confectioners’ sugar, plus more for dusting
2 large eggs, lightly beaten
¼ cup golden raisins, finely chopped (optional)
½ cup whole blanched almonds (2 ounces), toasted
12 sheets (17
×
12 inches each) frozen phyllo dough, thawed
½ cup (1 stick) unsalted butter, melted, for brushing
1. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Season the chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer the chicken and any juices to a large bowl. Set aside.
2. Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 4 minutes. Add the ginger, turmeric, and ½ teaspoon of the cinnamon; cook, stirring, until fragrant, about 1 minute.
3. Stir ¼ cup of the sugar into the mixture. Add the eggs; cook, stirring, until they are scrambled but still moist. Transfer to the bowl with the chicken. Stir in the raisins, if desired. Season with salt and pepper; let cool.
4. In a food processor, pulse the nuts until finely ground. Transfer to a bowl; stir in the remaining ½ cup sugar and 1 teaspoon cinnamon.
5. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the
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