Recipes By Martha Rose Shulman
1499 recipes found
Warm Millet, Carrot and Kale Salad With Curry-Scented Dressing
I love millet but it is tricky to cook; it can easily turn to mush. I have found that cooking more than 2/3 cup at a time can be problematic because the millet at the bottom of the pot becomes gummy by the time all of the millet is cooked. But the tiny, nutritious seeds of grain expand so much during cooking that you don’t need more than 2/3 of a cup for this recipe, and if you toast the seeds in a little oil first and take care not to stir the millet once you’ve added the water you will get a fluffy result.
Pear Ginger Crumble
This is one of my favorite crumbles, the one I make most often once the fruits of summer give way to apples and pears in the fall.
Strawberries in a Mango Sea
A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet. To dice a mango, cut down the broad side of the fruit, slightly off center, from the stem end to the tip end. The knife should slide down against the flat side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to — but not through — the skin. Lift the mango half, and press on the skin with your thumbs to turn it inside out. Little cubes will pop out on the other side, and you can easily cut them away from the skin. One summer I lived in Cuernavaca, Mexico, and I would gather mangoes from the ground in a park. If I had had a food processor or a blender, I would have made this every day.
Carrot and Sweet Potato Soup With Mint or Tarragon
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
Apricot Crumble With Oatmeal Topping
Because apricots bake so quickly (the crumble needs only 20 minutes in a 400-degree oven) it’s important to bake the topping for this crisp ahead.
Fruit Crumble With Quinoa-Oat Topping
Peaches or nectarines and blueberries make a beautiful color combination and a nice package of nutrients. The peaches contain vitamin C, vitamin A, vitamin K, beta-carotene and potassium, while the blueberries have anthocyanins, compounds that some scientists believe may have antioxidant and anti-inflammatory properties.
Stir-Fried Lettuce With Seared Tofu and Red Pepper
Stir-frying is a great way to use up your overabundance of lettuce. This recipe calls for romaine, but you can try it with whatever you have on hand, as long as it’s sturdy enough to stand up to some heat. In China, where lettuce symbolizes prosperity and wealth, a simpler dish made with the lettuce only is served at New Year’s.
Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins
The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.
Raspberry Crumble
I made this crumble because I had some less-than-delicious raspberries on hand — when you bake them in a crumble, the flavors deepen. Most of the sweetness is in the topping; the filling is somewhat tart. The newest of the grainy crumble toppings that I keep on hand in the freezer, this one has a particularly nutty flavor because of its toasted flaxseeds. Use certified gluten-free oats if you like.
Plum and Fig Crumble With Quinoa-Oat Topping
At a farmers’ market, seek out sweet plums, ripe but firm, for this dazzling crumble. I also like a reddish, pink-fleshed hybrid called a plumcot, which is an apricot-plum hybrid. Plums are high in antioxidants called phenols, a very good source of vitamin C and, to a lesser extent, of vitamin A, riboflavin and potassium.
Mango Lassi Ice
I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule, the sugar in fruit ice should be 15 to 20 percent of the weight of the fruit. This time, I used honey instead of sugar. The result is a creamy, tangy sherbet.
Poppy, Lemon and Sunflower Seed Pancakes
These are inspired by Heidi Swanson’s poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory version and serving it with a compound butter (I’d go Mediterranean and serve the savory ones with Greek-style yogurt). I decided to stir some lemon zest into the batter. I dotted some of the pancakes with raspberries and left others plain. Loved them both ways.
Red Coconut Rice Pudding With Mango
This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
Broccoli Stem and Red Pepper Slaw
I never throw out broccoli stems. If I don’t use them for pickles or stir-fries, I’ll shred them and use them in a delicious slaw like this one.
Gluten-Free Banana Chocolate Muffins
These dark chocolate muffins taste more extravagant than they are. Cacao — raw chocolate — is considered by many to be a “super food.” It’s high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.
Fava Bean Purée
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
Shredded Beet and Radish Slaw With Rice Noodles
I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it’s a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did – and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.
Cellophane Noodle Salad With Cabbage
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid’s “Hot, Sour, Salty, Sweet.” The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.
Fruit, Poached and Marinated
Fruit compotes make great compromise desserts; they’re sweet, but not as sweet as sorbets, and like sorbets they don’t require flour, butter or pastry skills. I didn’t develop any kind of knack for pastry until I began collaborating with pastry chefs on their cookbooks, but for years I managed to round out my dinner parties with fruit-based desserts(though the children of my friend Clifford Wright used to roll their eyes when I brought dessert – “She doesn’t bring dessert, she brings fruit,” they’d say). I revisited some of those desserts this week, particularly various fruits poached in wine, and I still find them delightful. I find that I’m sometimes negligent about eating fruit in the colder months, but not when I have some wine-poached pears, bananas or prunes in the refrigerator. I am as likely to stir the fruit, with its luscious syrup, into my morning yogurt as to eat it for dessert, andthe compotes are good keepers. Early spring is an in-between time for fruit. Stone fruits aren’t ready yet and it’s not really apple, pear or citrus season either, though all of those fall-winter fruits are still available. I poached pears in red wine and bananas in white wine, and used dried fruits for two of my compotes, prunes poached in red wine and a dried-fruit compote to which I also added a fresh apple and pear. For the last compote of the week I combined blood oranges and pink grapefruit in arefreshing citrus-caramel syrup, and topped the fruit with pomegranate seeds. Even if my friend’s kids wouldn’t agree, this was definitely dessert. Bananas Poached in Vanilla-Scented Chardonnay Summary:Don’t overcook the bananas in this easy dish, and you’ll be rewarded with a fragrant, delicious dessert. I am usually not one forbananas in desserts, but this, if you’re careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I’m as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.
Lime Cumin Vinaigrette
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Bean Tostadas
This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don’t have time to cook the black beans, you could use canned beans and refry them with the spices called for in my recipe for refried black beans. You’ll have to moisten them with water.
Fried Winter Squash With Mint
In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don’t want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.
Olive Oil Béchamel
Here, a classic French sauce, revisited. Make sure the milk is cold or at room temperature. If the liquid is too hot, the roux won’t have time to properly disperse in the liquid before the mixture comes to a boil; this is what causes sauces to lump. The main thing to watch for here is scorching. Stir often with a rubber spatula, especially at the bottom and edges of the pan, so that the mixture doesn’t stick and begin to burn. If it does, immediately pour the sauce into another pot and continue to cook over very low heat.
Grated Squash, Corn and Tomatillo Tacos
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.