Martha Stewart

Green Posole with Black Beans

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This is far from a summer recipe.  It’s soup.  It’s hot and comforting.  Not exactly what anyone is looking for when temps are rising outside.  The last thing you probably want to do is eat a bowl of something warm.  But my sister sent the recipe to me after trying it herself and I didn’t want to wait!

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This spicy vegetarian posole is super delicious.  I’ll definitely be bringing this recipe out again in the fall.  But even with the warm weather my husband and I still really enjoyed this soup and will be having leftovers tonight.

I topped this subtly spicy soup with chunks of avocado, monterey jack cheese, cilantro, tortilla strips, sour cream and a spritz from a lime wedge.  My sister recommends radish slices and shredded green cabbage.  Having all of those things as options would be a great way to serve this soup to guests.

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The recipe calls for a blender to puree some of the ingredients, but it just about filled my blender to the brim.  My sister used an immersion blender with great results, so use one of those if you have one.  A blender works fine if not.

I forget how much I love posole.  There’s just something about the hominy that makes me happy.  It has such a great texture, especially in soup.  The chiles and poblano add a nice heat, but it’s not terribly spicy.  If you like it hot, then don’t be so careful when seeding the peppers.  Be sure to check the seasonings after the soup has simmered.  Mine needed a nice dose of salt along with the lime juice.  You could easily add some cooked shredded chicken for a heartier version.

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Green Posole with Black Beans

From Martha Stewart adapted from Homesick Texan

Serves 6

Ingredients

  • 1 poblano chile
  • 1/2 pound fresh tomatillos, husks removed
  • 2 serrano chiles, stemmed, quartered, and seeded
  • 1/2 medium yellow onion, diced
  • 4 garlic cloves, chopped
  • 1 cup roughly chopped fresh cilantro (extra for serving)
  • 1/2 cup roughly chopped fresh parsley
  • 1 ounce baby spinach leaves, 1 large handful, about 1 cup
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 6 cups low-sodium vegetable or chicken broth
  • 2 cans (15 ounces) hominy, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • fresh lime juice from 1 lime (extra wedges for serving)
  • kosher salt
  • monterey jack cheese
  • 1 avocado, sliced or cut into chunks
  • sour cream
  • tortilla chips or baked tortilla strips

Directions

  1. Heat broiler with rack in top position.  Place a sheet of foil on the rack.  Broil the poblano until charred and skin is bubbling, 4-5 minutes per side.   You can also do this over a gas burner using tongs.  Transfer to a paper sack or zip-top plastic bag, close it tightly, and let steam 20 minutes.  Rub the poblano with paper towels to remove skin.  Stem, seed, and place in a blender.
  2. In a large pot of boiling water, cook tomatillos until soft, about 5 minutes.  Drain and transfer to the blender.
  3. Add serranos, onion, garlic, cilantro, parsley, spinach, cumin, oregano, and 2 cups of broth.  Blend until smooth.  OR you can put everything from the poblano to the broth to a pot and blend with an immersion blender.
  4. Pour tomatillo mixture into a large pot and stir in 4 cups broth, the hominy, and the black beans.
  5. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, until slightly thickened, stirring occasionally, about 45 minutes.
  6. Add lime juice.  Taste, add salt and adjust seasonings.
  7. Garnish with avocado, cilantro, cheese, sour cream, chips and extra lime juice if desired.

Mini Cornbread Puddings

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In preparing for our move to Houston I am trying to get rid of things.  I have a stack of old Everyday Food magazines that I’ve kept on a bookshelf for years, but haven’t used them for recipes in quite some time.  I decided to go through them, rip out recipes I could see myself making (or have made before), and then throw the rest away.  This recipe for mini cornbread puddings came from one of the many pages torn from one of those magazines.

They were a cinch to prepare, a little tough to remove from from the pan (despite being greased) and a pleasure to eat, warm and at room temperature the next day.  They could maybe use a kick from some cayenne pepper, chopped jalapenos or green chiles.  These little treats are much more  moist than your regular corn muffin, and I am sure could be done in a regular sized 12-cup muffin tin with some changes in cooking time and temperature.

Mini Cornbread Puddings

Courtesy of Martha Stewart Everyday Food 

Ingredients

  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 1/2 cups sour cream
  • 1 package (10 ounces) frozen corn kernels, thawed and patted dry
Directions
  1. Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
  2. Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
  3. Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

 

Fruit Tart with Vanilla Bean Pastry Cream

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When I was asked to bring fruit to a little gathering of Sunday school ladies, I don’t know if this is what she had in mind.  But I’d been itching to make a proper dessert for a while, so this is what I brought.  Beats the pants off of a fruit salad, I’d say.

Making pastry cream is one of those “miracle in the kitchen” moments when you smile and marvel at what can become of eggs, milk, sugar and heat!  One minute on the stove you’re whisking, being careful not to stir too quickly to avoid spilling the thin mixture, then it’s suddenly a thickened pot of deliciousness!  Pastry cream is easy, as long as you can devote a little bit of undivided attention to it.  If you don’t whisk, whisk, whisk while its cooking you’ll end up with lumps, which are not what you want in a pastry cream.  You also have to let it cool for at least 2 hours in the fridge.  If you have time and patience, you can make pastry cream.

Recipes for the tart crust and pastry cream came from Martha Stewart’s Baking Handbook.  I had no problems with the pastry cream.  The crust was another story entirely.  After preparing the dough, I wrapped it in plastic wrap and put it in the fridge.  At this point I already had my doubts.  It was so crumbly and dry.  After chilling overnight (which the recipe says is fine) it was so dry that it was impossible to roll out.  And I mean impossible.  It crumbled.  All over the place.  I ended up just pressing it into the tart pan.  I blind baked it, worrying the entire time that I’d have to do it over again.  But it came out of the oven looking fine.  I figured that since it was going to be filled with pastry cream and topped with fruit, a less than stellar crust was OK.  It turned out to be a bit difficult to slice, and it did crumble easily, but it tasted great.  But I am in search of the perfect tart dough now.

You can use any fruit you like.  I used blueberries, raspberries and kiwi.  I also bought strawberries, but didn’t end up having room for them.  So I made baby food with them…something that was not a big hit.  But that’s a story for another blog.

I glazed the top of the finished tart with apricot jam that I’d heated and thinned with a little water to give it a nice sheen.  It doesn’t interfere with the taste at all.

Tart Dough and Pastry Cream From Martha Stewart’s Baking Handbook

Tart Dough

NOTE: The instructions below would work in an ideal baking world.  I had to press my crumbling dough into the tart pan, much like a graham cracker crust.  If you cannot roll this dough, the pressing method works fine, but does not yield a tender crust.  I might be inclined to tell you to simply use your favorite pie dough recipe in place of this one.  Sorry, Martha.

Ingredients

  • 6 tablespoons butter, room temp
  • 1/2 cup powdered sugar
  • 2 large egg yolks
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 teaspoons heavy cream

Directions

  1. In the bowl of an electric mixer with a paddle attachment, combine butter and powdered sugar on low speed until combined, about 2 minutes.
  2. Add egg yolks and mix until incorporated.  Add 3/4 cup flour and mix on low speed until just incorporated.  Add remaining 3/4 cup flour, salt and cream, and mix until flour is no longer visible, about 1 minute.
  3. Turn dough onto plastic wrap and shape into a flattened disk.  Wrap and refrigerate for at least 2 hours or overnight.
  4. When ready to make your tart shell, preheat oven to 375°F, remove dough from the fridge, roll out to 1/4 inch thick and at least 2 inches wider in diameter than your tart pan (so 13 inches for an 11 inch pan, 11 inches for a 9 inch pan).
  5. Drape dough over pan, press into the pan, remove excess by rolling a rolling pin over the top edge to trim dough.
  6. Blind Bake: Prick dough lightly with a fork in several places.  Lay a piece of parchment over the dough, fill with pie weights or dried beans.  Bake for 20 minutes, remove parchment and weights, bake for another 5-10 until slightly browned.  Let cool.

Pastry Cream

Ingredients

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped
  • pinch of salt
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons butter, cut into cubes

Directions

  1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt.  Cook over medium heat until mixture just comes to a simmer.
  2. In a medium bowl, whisk eggs yolks, cornstarch, and remaining 1/4 cup sugar.  Whisking constantly, slowly pour about 1/2 cup hot milk mixture into the egg mixture.  Continue adding milk mixture, a little at a time, to the egg mixture, whisking constantly, until it has all been incorporated.
  3. Pour mixture back into the saucepan and cook over medium-high heat, whisking constantly, until mixture thickens, about 2 minutes.  Remove and discard vanilla bean.
  4. Transfer to the bowl of an electric mixer with paddle attachment.  Add the butter and beat on medium speed until the butter melts and the mixture cools slightly, about 5 minutes.
  5. Pour pastry cream into a bowl and press plastic wrap directly onto the surface (so it doesn’t form a skin).  Refrigerate until chilled, at least 2 hours or up to 2 days.
  6. Just before using, whisk until smooth.

Fruit Tart

Ingredients

  • 1 baked tart shell
  • 1 batch pastry cream
  • Assorted fruits, rinsed and dried (a heaping cup each blueberries, raspberries and 3 kiwi fruits sliced with skin removed)
  • 1/4 cup apricot jam, warmed with 1-2 tablespoons water

Directions

  1. Brush jam over crust, just to coat, to keep it from becoming soggy.  Let dry for 20 minutes.
  2. Spread pastry cream in shell and smooth the top, fill almost to the top edge of the shell.
  3. Arrange fruit on top of pastry cream and then brush top of the fruit with more jam.  Chill until ready to serve.

Lemon Rosemary Madeleines

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In honor of Bastille Day…or possibly just an excuse to use the madeleine pan that has been sitting in my cupboard for a few years now? Regardless, these French lemon madeleines are light and lovely.

This was one of those times in the kitchen where you begin to wonder, “Is this just not in the stars for me?”  First the butter exploded in the microwave, with great flair, I should add.  Loud popping clumps of butter going everywhere.  Then I was separating eggs and almost added the whites instead of the yolks to the bowl.  Then I spilled cake flour all over myself and the floor, something I really hate cleaning up for some reason.  Really?  It was just one thing after another.  A lesson in patience and being slow to anger?  Maybe so.

Madeleines are beautiful little treasures, but impossible to make without a madeleine pan.  I only have one small madeleine pan and I didn’t feel like waiting for it to cool, washing it out and re-greasing it before making another batch, so I used my remaining batter to make little lemon rosemary muffins.  Simply grease 24 mini muffin cups, fill them 3/4 full and bake for about 12 minutes, rotating halfway through, until the tops are just beginning to brown.  Dust with powdered sugar and enjoy!  They don’t have the same cute little ruffled shell shape, but they are just as good.

Fresh and light lemon flavor with just a subtle rosemary flavor, these little cake-like cookies are wonderful.  I think they’d be perfect for a tea party, baby or bridal shower.

Lemon Rosemary Madeleines

Adapted from Martha Stewart

Ingredients

  • 3/4 cup unsalted butter, melted and cooled
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon chopped fresh rosemary
  • 3 whole eggs + 2 egg yolks
  • 3/4 cup granulated sugar
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • powdered sugar
Directions
  1. Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; Mix in chopped rosemary and set aside.
  2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
  3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners’ sugar, if desired.

 

Turkey Sloppy Joes

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This is a healthier version of a sloppy joe, but no less sloppy or tasty.  Ground turkey takes the place of ground beef, and the addition of grated carrots and tomatoes makes these more nutritious.  We ate these last night when my friend Carrie and her 3 girls came through Amarillo on their way to Albuquerque.  It pleased the adults and the kiddos.  Thank you Martha Stewart! Here is the link to her recipe.

I made a few slight changes to Martha’s recipe.  I used a full pound of ground turkey, and instead of the 28 ounces of crushed tomatoes I used a can of diced tomatoes and 2 chopped roma tomatoes.  You could easily use just the one can of diced, but consider draining off some or all of the liquid depending on your personal preference.  Carrie and I had a little discussion about the tragedy that befalls tomato paste most of the time…it doesn’t all get used and so it gets tossed.  Use the entire small can and avoid the waste.

I really like sloppy joes.  It makes me feel like a kid to eat them.  These sloppy joes are a great choice for the adult who wants a sloppy joe and wants it to be tasty.  Enjoy, and get sloppy.

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Brown Butter Toffee Blondies

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Martha Stewart offers a “Cookie of the Day” email that I have been getting for over a year now.  I have made a few of these cookies, but rarely do the cookies just scream out and beg for me to make them.  These brown butter blondies, however, were something I just couldn’t resist.

Browned butter is something special.  You can smell the nuttiness as it begins to brown in the pan, and the rich flavor that it gives to baked goods is tremendous.  This brown butter frosting is delicious, and worth a try on the pumpkin cookies, on vanilla cupcakes, and especially nice on pumpkin cake or bread.

These blondies are rich, and so your sweet tooth can be satisfied with a small square.  But, if you’re like me, you justify having a second small square since you only had one small piece to begin with!  Make sure to let these cool completely before cutting and removing from the pan.  They will seem a bit gooey in the center after 40 minutes of baking, but resist the urge to keep baking.  Just let them sit and be patient.  I replaced the walnuts called for in the original recipe with pecans, but everything else in the recipe remained as written.  Here is the link to Martha’s recipe.

Brown Butter Toffee Blondies

Ingredients

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
  • 2 1/4 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 cups packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 1 cup chopped pecans
  • 1 cup toffee bits

Directions

  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
  2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
  3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
  4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Blueberry Muffins

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When I first started to get a little crazy about baking in college I asked for this Martha Stewart Baking Handbook cookbook for Christmas.  I used it quite a bit at the beginning as evidenced by the flour crusted on the front cover and bits of food scattered on some of the pages.  Sadly, I haven’t used it as much recently.

This is a beautiful book with lovely photos of every single recipe.  After making these muffins I have a newly rekindled love for this book and for Martha.  I need to take a break from online recipes and get back to my huge collection of cookbooks.  Why have them if I’m not going to use them?  You might know what I’m talking about if you have at least 30 cookbooks, many of which are just sittin’ pretty on a bookshelf, and yet you find yourself searching on the internet when you want to make something.  What a shame!  Let’s get back to loving our cookbooks.

Every recipe in this cookbook is great.  The cinnamon raisin bread is especially delicious and I’ve made it more than just a few times.  It was the first yeast bread I tried that worked!  It has a great cinnamon swirl and lots of juicy raisins.  I am making myself crave it right now, so I might have to go make a loaf or two…

The blueberry muffins were easy to prepare and made my house smell delicious while they baked.  The generous amount of blueberries guarantees at least a few juicy berries in every bite.  I ate these at room temperature and also halved and toasted with a nice spread of butter.  Either way they are wonderful.  Watch the muffins after about 20 minutes, because mine were done after 25.  I did not sprinkle the sugar/nutmeg mixture on the muffins, but think they would be extra yummy with the nice crunch.  Enjoy!

Blueberry Muffins

Martha Stewart’s Baking Handbook

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • ¼ cup sugar
  • 1/4 teaspoon nutmeg

Directions

  1. Preheat oven to 375 F. Generously grease and flour a standard 12-cup muffin pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
  3. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until combined. Mix in vanilla.
  5. With the mixer on low speed, add reserved flour mixture, beating until just combined.
  6. Add milk, beating until just combined. Do not overmix.
  7. Using a rubber spatula, fold in the blueberries.
  8. Divide batter evenly among the prepared muffin cups.
  9. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
  10. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes.
  11. Remove from pan and let cool.  Serve warm or at room temperature.

Cardamom Pound Cake

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In Waco, our HEB had a bulk section where I could purchase just enough of a spice I needed for a recipe and pay a measly $0.27 for it.  Here, I have to purchase an entire jar of a spice when I only need 2 teaspoons, and pay $5.99.  A jar of cardamom was such a purchase, so I decided to use some of it instead of neglecting it in the spice cabinet and letting my $5.99 go to waste.

This recipe is from Martha Stewart.  In addition to the cardamom, the use of semolina flour and almond flour drew me to this cake because I had both of those ingredients.  What are the chances?  These were purchased as specialty ingredients in other recipes and I was glad to be able to use them.

The cake is dense and rich, as a pound cake should be.  The texture is more complex than your everyday plain pound cake, which is to be expected due to the use of the coarse almond flour.  The cardamom is definitely noticeable, but not overwhelming.  When a recipe says “room temperature” you should have those ingredients at room temperature.  This is an easy task.  Just leave them out of the fridge for a few hours.  It does make a difference in a pound cake, and most recipes.  The ingredients come together much more easily, and the texture seems better.  I know there is some science behind it, and I have even read an article about it, but I can’t explain all of that to you.  I just know that I’ve done it both ways and having your butter, eggs and other wet ingredients like milk, buttermilk, sour cream, etc, makes for better cakes.

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Cardamom Pound Cake (courtesy of Martha Stewart)

  • 2 cups all-purpose flour, plus more for pans
  • 3/4 cup almond flour
  • 3/4 cup semolina flour
  • 1 1/4 teaspoons coarse salt
  • 1 ¼  teaspoon ground cardamom
  • 1/4 teaspoon baking soda
  • 2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup plain yogurt, preferably Greek
  1. Preheat oven to 325. Butter two 9-by-5-inch loaf pans. Sugar the pans as you would with flour, and tap out excess. Whisk together flours, salt, cardamom, and baking soda.
  2. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Raise speed to high, and beat until smooth and glossy, about 3 minutes. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with yogurt. Divide batter between pans.
  3. Bake until golden brown and a toothpick inserted into centers comes out clean, about 1 hour, 15 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely. (Cakes can be wrapped in plastic and stored at room temperature for up to 3 days.)

Lemon Zucchini Cornmeal Cookies

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More zucchini calls for more zucchini recipes. This time I thought something sweet was in order. I got this recipe in my daily cookie email from Martha Stewart. She sends them to me personally…ok, not personally. I had everything on the ingredient list, so not having to go to the grocery store was an appealing thing to me about this cookie.

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I liked the crunch that the cornmeal provides, the clean flavor of the lemon and the moistness that the zucchini adds.  You can’t really taste the zucchini, so don’t let that deter you.  The cookie isn’t too sweet.  It would be nice with a cup of coffee or tea.  A nice afternoon treat!  Enjoy!

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