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Recipes
Polenta with Veggies (MS)
By LDenvir
Make the mushroom ragout: Heat butter in a small heavy-bottomed skillet
- For The Mushroom Ragout
- 2 tablespoons unsalted butter
- 1 cup assorted mushrooms, such as button, portabella, oyster, or shiitake, torn by hand
- Coarse salt and freshly ground black pepper
- For The Polenta
- 2 cups milk
- 1 1/4 cups heavy cream
- 1/2 cup plus 2 tablespoons instant polenta
- 1 tablespoon unsalted butter
- 1 tablespoon shaved Parmesan cheese
- Coarse salt and freshly ground white pepper
- For The Asparagus
- Coarse salt and freshly ground black pepper
- 6 thin asparagus stalks, trimmed and cut into 3-inch pieces
- 2 tablespoons olive oil
- Juice of 1 lemon
- Coarse salt and freshly ground pepper
- For Serving
- 2 tablespoons shaved Parmesan cheese
- Truffle oil, for drizzling
Sweet Potato Corn Bread (Cooks Country)
By LDenvir
INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 425 degrees
- Microwaving the sweet potatoes speeds up the cooking process and intensifies the sweetness of the potatoes. A combination of cornmeal and flour keeps the cornbread light, and brown sugar complements the caramel notes of the sweet potatoes.
- SERVES 10 TO 12
- You can make this cornbread in a 10-inch cast-iron skillet or in an ovensafe nonstick skillet. Light or dark brown sugar works equally well in this recipe. Note that the cornbread needs to cool for 1 hour before being removed from the pan.
- INGREDIENTS
- 1 1/2 pounds sweet potatoes, unpeeled
- 1/2 cup whole milk
- 8 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
- 4 large eggs
- 1 1/2 cups (7 1/2 ounces) yellow cornmeal
- 1/2 cup (2 1/2 ounces) all-purpose flour
- 1/4 cup packed (1 3/4 ounces) brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 teaspoons salt
Grandma's Roast Beef (MS)
By LDenvir
Preheat oven to 350 degrees
- Grandma's Roast Beef
- French chef and "Rotis" author Stephane Reynaud developed this simple but savory roast recipe as an homage to childhood feasts at his grandmother's house.
- The Martha Stewart Show, December 2011
- Yield
- Serves 6
- 2 tablespoons olive oil
- 1 1/3 pounds fingerling potatoes, halved
- 6 carrots, sliced crosswise on the bias
- 4 shallots, peeled and halved
- 6 cloves garlic, peeled
- 3 sprigs fresh thyme
- 1 bay leaf
- Coarse salt and freshly ground pepper
- 7 tablespoons unsalted butter
- 1 (2 3/4-pound) center-cut beef tenderloin, tied
- 3/4 cup plus 2 tablespoons white wine
- Directions
Braised Short Ribs (MS)
By LDenvir
Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan
- Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
- 8 sections short ribs (each about 1 pound and with 3 ribs)
- 4 cups dry red wine
- 6 garlic cloves
- 2 leeks, white and pale green parts only, cut into 1-inch lengths, washed and well drained
- 2 carrots, peeled and cut into 3-inch lengths
- Coarse salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups Beef Stock or low-sodium store-bought broth
- 1 ounce bittersweet chocolate
- 1 tablespoon all-purpose flour
Malted Chocolate Chip Cookie (Pioneer)
By LDenvir
Preheat the oven to 375 degrees F
- Ingredients
- 2 sticks unsalted butter, softened
- 3/4 cup golden brown sugar
- 3/4 cup granulated sugar
- 2 whole eggs
- 2 teaspoons vanilla extract
- 1/2 cup (rounded) malted milk powder
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon salt
- One 12-ounce bag milk chocolate chips
Rhubarb Crumble Pie
By LDenvir
On a lightly floured piece of parchment, roll out dough to a 13-inch round
- All-purpose flour, for dusting
- 1/2 1/2 1/2 recipe Pate Brisee
- 1 3/4 1 3/4 3/4-inch 6 rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
- 1 1 1 cup sugar
- 2 2 2 tablespoons cornstarch
- Pinch Pinch of salt
- Crumble Topping
- Pate Brisee
- 21/2 21/2 21/2 cups all-purpose flour
- 1 1 1 teaspoon coarse salt
- 1 1 1 teaspoon sugar
- 1 1 1 cup (2 sticks) chilled unsalted butter, cut in pieces
- 1/4 to 1/2 1/4 to 1/2 1/2 cup ice water
- Directions
- 1 the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
- Crumble
- 3/4 3/4 3/4 cup all-purpose flour
- 1/3 1/3 1/3 cup packed light-brown sugar
- 3 3 3 tablespoons granulated sugar
- Pinch Pinch of salt
- 6 6 6 tablespoons cold unsalted butter (cut into small pieces)
- Directions
- to a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
Prune Cake with Buttermilk Icing (PW)
By LDenvir
For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan
- Cake:
- Ingredients
- Butter, for greasing pan
- 1 cup prunes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup canola oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup buttermilk
- Icing
- 1 cup sugar
- 1/2 cup buttermilk
- 4 tablespoons (1/2 stick) butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Marinated Tuna (Serve with Soba Noodles)
By LDenvir
In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger
- Ingredients
- 1/2 cup soy sauce
- 1/4 to 1/2 cup rice wine vinegar
- 2 teaspoons sambal oelek
- 4 scallions, white and light green sliced and finely chopped, dark green sliced on an extreme bias for garnish
- 2 cloves garlic, smashed and finely chopped
- 1 1/2 inches ginger, peeled and grated
- Four 6-ounce sushi-grade tuna steaks, preferably in logs about 2 by 2 by 4 inches
- Peanut oil, for searing
Pumpkin Pecan Pie (MS)
By LDenvir
Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round
- For The Filling:
- For The Crust
- All-purpose flour, for work surface
- 1/2 recipe Pate Brisee
- 1 egg white, lightly beaten
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs, room temperature
- 1 teaspoon ground cinnamon
- Pinch of coarse salt
- For The Topping
- 3/4 cup light-brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of coarse salt
- 4 tablespoon unsalted butter, cut into small cubes and chilled
- 1 1/2 cups pecan halves
- Sweetened whipped cream, for serving
Braised Boneless Short Ribs (Cook's Kitchen)
By LDenvir
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
- INGREDIENTS
- 3 1/2 3 1/2 1/2 pounds boneless short ribs, trimmed of excess fat (see note and technique below)
- Kosher salt and ground black pepper
- 2 2 2 tablespoons vegetable oil
- 2 2 to 4 onions, peeled and sliced thin from pole to pole (about 4 cups)
- 1 1 1 tablespoon tomato paste
- 6 6 6 medium garlic cloves, peeled
- 2 2 2 cups red wine (see note)
- 1 1 1 cup beef broth
- 4 4 2-inch large carrots, peeled and cut crosswise into 2-inch pieces
- 4 4 4 sprigs fresh thyme
- 1 1 1 bay leaf
- 1/4 1/4 1/4 cup cold water
- 1/2 1/2 1/2 teaspoon unflavored powdered gelatin