Recipes By Martha Rose Shulman
1499 recipes found
Cauliflower, Potato and Quinoa Patties
Cauliflower is a great vegetable to use in a burger, because it breaks down nicely so that it can be mashed along with potatoes to form a burger that stays together. I have always loved seasoning this vegetable with Indian spices, which is what I do here, with Aleppo pepper thrown into the mix. Black quinoa contributes texture, color and protein. Sriracha sauce is the perfect “ketchup” for this burger.
Cauliflower and Tomato Frittata With Feta
Cauliflower, tomatoes and feta are always a good combination. This being a winter frittata, I used canned tomatoes for the sauce, but in summer the same dish can be made with fresh tomatoes. Make sure to cook the sauce down until it is quite pasty. If it is too watery it will dilute the eggs and the texture of the frittata will be a bit watery. Even better, make the tomato sauce a day ahead and keep uncovered in the refrigerator.
Creamy Meyer Lemon Dressing
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.
Grilled Sardines
What to do about seafood? Nutritionists say we should eat more, that many types of fish are nutritious and contain fats that seem to protect the heart. I know from experience that many of them can make for fine meals. If you’ve only had sardines from a can, you may turn up your nose at them. Fresh ones will change your mind. Brush them with olive oil, toss a few sprigs of rosemary onto a hot grill, and grill them. Sardines take two to three minutes to grill and about that long to eat. They’re a rare treat and a great nutritional package, containing omega-3 fats, selenium, vitamin B12, calcium, niacin and phosphorus.
Salmon Rillettes
A light but rich tasting spread made with fresh and smoked salmon. This is my adaptation of David Lebovitz’s adaptation of Susan Loomis’s salmon rillettes, a recipe that I have been wanting to make for years. A more buttery version is in Susan Loomis’s wonderful book “Cooking at Home on Rue Tatin,” and on David Lebovitz’s eponymous website. David uses a mixture of steamed fresh salmon and smoked salmon, and I have followed suit, changing the proportions slightly. I used much less butter – 1 tablespoon, and a tablespoon each of olive oil and crème fraîche, as well as some Greek yogurt, and I still came up with a mixture that I can call rillettes. You can serve the spread with sliced bread or crackers, spoon onto endive leaves, cucumber rounds or squares of red and green pepper, or use as a filling for miniature bell peppers. You can also substitute these salmon rillettes for the smoked trout rillettes in the recipe for “Lentils With Smoked Trout Rillettes” from earlier this week. As always, use a fork, not a food processor, to make this.
Roasted Tomatillo-Poblano-Avocado Salsa
One of my favorite new cookbooks of this season is “A Mouthful of Stars” (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, “Trail of Crumbs.” Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I’m a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Watercress and Endive Salad With Pears and Roquefort
Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.
Cod Fillets With Cilantro Yogurt Sauce
This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it’s wonderful with mild fish like cod. The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces. It is the sauce that is the star, and that comes together quickly in a food processor. Combine roughly chopped cilantro and parsley, garlic that has been mashed to a paste, lemon juice, olive oil, salt and yogurt. (Whole-milk yogurt would be best for body and flavor, while low-fat is O.K., and nonfat untenable.) Process until the mixture is smooth and green. There will be sauce left over, which you can use on yet more fish, or as a dip for vegetables or fritters, anything that would thrive when dunked in the refreshing, herb-graced sauce.
Black Rice and Red Lentil Salad
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
Spicy Cauliflower With Ginger, Cumin and Tomatoes
Cauliflower lends itself well to curries, and the combination of cauliflower and turmeric, an essential spice in curries, has an added health benefit for men. Studies sited on the World’s Healthiest Foods website (whfoods.com), have shown that the main phytonutrient in turmeric (curcumin) and a phytonutrient that is abundant in cruciferous vegetables (phenethyl isothiocyanates), when taken together can be effective in preventing prostate cancer and also in inhibiting the spread of established prostate cancer cells. Serve this chile-laced stir-fry with rice or other grains, and with flat Indian bread.
Tuna, Cauliflower and White Bean Salad
Cauliflower is very happy in a pungent marinade, so I added it to one of my favorite stand-bys, tuna and bean salad. I liked this salad even more with the cauliflower added, as the tuna flavor infuses the cauliflower along with the vinegar and olive oil. You can use canned white beans, or cook up some delicious giant white beans and some of their broth in the dressing. The salad tastes even better if it has a few hours or a day to sit, and it keeps well.
Roasted Mushroom Base
At this year’s Worlds of Health Flavors conference in Napa, Calif., Pam Smith, a culinary nutritionist, presented delicious recipes by the chef Clifford Pleau featuring a finely chopped roasted mushroom mix (chefs refer to it as simply “The Mix”), that she combined with beef for a delicious burger with half the meat, and with tuna for a wonderful tuna burger. Inspired, I made up a big batch of my own version of the mushroom base when I got home and had a lot of fun using it all week in adaptations of classic meat or fish dishes with the animal protein cut by half or more and replaced with the mushroom base. I recommend using pre-sliced mushrooms for this – then the mix goes very quickly. It is very easy to make and keeps well for several days in the refrigerator.
Cauliflower and Red Onion Tacos
Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.
Leek, Kale and Potato Latkes
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke. You can serve them with Greek yogurt, sour cream or crème fraîche. But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well. You might even try a salsa.
Cod With Chanterelles and Parsley Sauce
Chanterelles are extremely costly, but they are very light, so you get a lot of volume for your dollar. You only need an ounce or two per serving here. This is inspired by a delicious main dish I had at a wonderful fish bistro in Paris, L’Ecailler du Bistrot. There the dish was made with brill, a flat white fish with thick, delicate fillets. Brill is not a fish we find easily in the United States (it is a North Atlantic fish but it lives on the European side). I substituted Alaskan cod, which is not nearly as fine a fish, but the dish is still a winner. Halibut and sea bass will also work.
Chopped Salad With Seasoned Tofu Strips
I like to serve baked seasoned tofu strips warm on top of the salad. They are delicious cold, too; it is worth making up a separate batch for the refrigerator. If you have an assortment of leftover vegetables, throw them in here!
Warm Lentil Salad With Goat Cheese
Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that’s why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don’t plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can’t find the sharper tasting, wispy wild variety.
Avocado and Roasted Tomatillo Salsa
I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic – toasting really, as I use a skillet for this, on top of the flame – produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the “Healthy Kitchens, Healthy Lives” conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.
Red Pepper Rice, Bulgur or Freekeh With Saffron and Chile
This mildly spicy Lenten vegetable rice is prettiest when made with rice, because the saffron will have more of an impact on the color. But I also love it with bulgur, and especially with freekeh, which is very compatible with the peppers, chile and paprika. If you make it with rice, remember that in the traditional Greek dish the rice is very soft, as it is here. If you don’t want the dish to be spicy leave out the chile pepper.
Spiced Tomato Ketchup
This sauce is a tomato jam that tastes more like a richly spiced ketchup. A long simmer is important. This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne. A long simmer is important for cooking the sauce to the right consistency and for concentrating the flavors. After that, I put the ketchup through a food mill to achieve smoother texture, but that step is optional. I salt toward the end of cooking because the mix will reduce quite a lot and it’s too easy to oversalt if you salt before that happens. However, be sure to use enough salt to balance out the sweetness and bring out the spice.
Pesto-Filled Deviled Eggs
Deviled eggs may be old fashioned, but I will always have a weakness for them. I’m always experimenting with fillings for these perfect little protein packages. Pesto, mixed with half of the hard-cooked yolks, is pungent and rich. I particularly like the basil-mint version. Serve these as an hors d’oeuvre or as part of a light lunch.
Dried Porcini Consommé
A refreshing and light soup that can be an appetizer or full first course. I could drink this refreshing consommé for lunch every day. It makes a very light and satisfying appetizer soup or first course.
Endive Leaves With Crab Rillettes
Canned lump crabmeat is transformed in these light, slightly spicy rillettes. I have been pleased with the canned lump crabmeat I have been finding lately at Trader Joe’s. It is fresh and perfect for both crab cakes and for these light, slightly spicy rillettes, which I serve on endive leaves. You can also stuff cherry tomatoes with the rillettes, or mini bell peppers, or just serve them on croutons or crackers. You have a choice here of using a combination of Greek yogurt and crème fraîche, or all Greek yogurt. In the spirit of rillettes, which would be much fattier than these if they were more authentic, I vote for the yogurt/crème fraîche combo, but if you want to keep calories down use all yogurt.
Mini Bell Peppers Stuffed with Goat Cheese
This side dish is a way to take advantage of the mini sweet peppers that are showing up by the bag in supermarkets. They should be roasted briefly and not peeled. My oldest brother, Dan, and his wife, Margaret, hosted a wonderful party in Minneapolis in May to celebrate their 50th anniversary. The savory food on the gorgeous vegetarian buffet was catered by the well-known Minneapolis restaurant Lucia’s, whose chef/owner, Lucia Watson, is a friend of the family. One of my favorite items was minipeppers stuffed with goat cheese, the inspiration for this recipe. Mini sweet peppers have begun to proliferate in supermarkets; the ones I’m finding come in 12-ounce bags, roughly 12 to a bag (though they range in size, some being about two inches long, others about three), usually a mix of red and yellow. They are thin skinned, with very small seedpods and membranes. I roast them briefly to soften them and sweeten the flavor. There is no need to peel them, and they should not be roasted so long that the skin loosens. You will probably have a little filling left over, but it’s nice as a spread so it won’t go to waste. These will keep for 3 days in the refrigerator. Bring to room temperature before serving.