Recipes By Martha Rose Shulman
1499 recipes found
Orecchiette With Broccoli Rabe and Red Pepper
Orecchiette with broccoli rabe, also known as rapini, is a classic dish from Apulia, the region of Italy that makes up the heel of the country’s boot shape. To make the dish more colorful, I added red bell pepper to the traditional mix. The sweetness of the peppers makes a nice contrast to the bitter greens.
Cold Tomato Soup with Farro
Farro’s role in this gazpacho of sorts (without the traditional bread thickener), is that of a garnish. It contributes texture and substance to the light summer soup. I spoon about 1/4 cup of the cooked wheat berries into each bowl and also add diced cucumber. The farro sinks, the cucumber floats. When you get to the bottom of the bowl, you’ll find some lingering grains of farro enrobed in the delicious, tangy soup.
Apricot Bread Pudding
Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.
Farro Salad With Tomatoes and Romano Beans
If you are unfamiliar with farro, here’s a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use it interchangeably with spelt or wheat berries, though farro is sometimes softer than spelt or wheat berries when cooked. Cook the grains in at least 3 times their volume of salted water or stock for 50 minutes, or until some of the grains begin to splay. Turn off the heat and allow to sit for 15 to 30 minutes, then drain. A cup of uncooked farro will yield three cups cooked.
Crispy Polenta Medallions
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil – they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.
Braised Halibut With Asparagus, Baby Potatoes and Saffron
The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don’t add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.
Chicken Scaloppine With Roasted Apricots
Roasted apricots go well with savory dishes like these chicken breasts, which are called scaloppine when they’re pounded thin, as they are here. When you pound meat thin like this, you can get a lot out of one piece. The scaloppine cook very quickly.
Fried Green Beans, Scallions and Brussels Sprouts With Buttermilk-Cornmeal Coating
This buttermilk batter fries up to a fluffy/crispy coating. When I was deciding what vegetables I wanted to coat and fry with this batter I knew that I would use scallions and green beans. (I used green beans with almost all of my recipe tests this week) Then I found a half-pound of brussels sprouts that had seen better days in my crisper. I trimmed off the yellowing outer leaves, quartered them, gave them a dunk in the batter and eased them into the hot oil. Now I will never throw out old brussels sprouts again. Okra would also be a good choice for this recipe. You can serve these plain or with any number of dips, either spicy (think Sriracha or chipotle aioli) or Japanese.
Pasta With Salsa Crudo and Green Beans
You can make this uncooked grated tomato sauce while you’re waiting for the water to boil for the green beans and pasta. Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle.
Beet Greens Bulgur With Carrots and Tomatoes
Bulgur and greens are a classic Greek combo. I have added carrots to brighten up the dish. I love the lemony finish. If you are not committed to a vegan version of the dish I recommend that you top each serving with feta. The bulgur-vegetable mix makes a comforting, satisfying meal – though you could also serve this as a side dish.
Grits Rancheras
Anson Mills pencil cob grits make a great stand-in here for the corn tortillas that traditionally constitute the base for huevos rancheras. The salsa and the egg yolk ooze into the creamy grits, an unforgettable match made in heaven. Since you are working with the highest quality grits here it would be a shame to pair them with ordinary battery eggs; go out and get the best farm-raised eggs you can afford and just see what a difference that ultra-yellow yolk makes. You can make the salsa while the grits are cooking or you can make it before you begin cooking them and keep it warm. You can also use a commercial salsa ranchera, as long as it is a good one. Note that the grits need an overnight soak before cooking.
Seeded Chocolate Chip Cookies
When I make chocolate-chip cookies, I always use a recipe from the pastry chef Sherry Yard, with whom I wrote two cookbooks, as my touchstone. It doesn’t matter whether or not I’m adding ingredients like nuts and seeds, or using different types of flours. I always use a quality dark chocolate (70 percent or higher), and I cut it into chunks the way she does. I don’t skimp on quantity when it comes to the chocolate, but in this adaptation I’ve reduced the sugar by 25 percent and thrown in a good measure of rolled oats, sunflower seeds, chia seeds and pumpkin seeds. I’ve made these cookies using half whole-wheat flour and using all unbleached all-purpose flour, and I prefer the whole-wheat version — and not just because it’s healthier. I love the nutty flavor of the flour, which complements the nutty flavor of the seeds. You would think that adding wholesome ingredients like oats and seeds to a classic chocolate-chip cookie would result in something weighty, vintage 1970s, but on the contrary, the oats and seeds stretch the dough and make the cookies lighter than all-flour cookies. Bake them until they’re nice and dark on the bottom, and when you rotate the trays halfway through, tap them on the oven racks to get the cookies to flatten a bit. The end result is a crisp cookie with no shortage of melting chocolate chunks.
Farro Pilaf With Balsamic Cherries
The balsamic cherries are great with this pilaf, but they’d also be good as an accompaniment to meats.
Polenta or Grits With Beans and Chard
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this – I have used a number of heirloom varieties from Rancho Gordo, but also regular supermarket pintos and red beans. The recipe makes twice as much bean stew as you will need for 4 portions of polenta or grits. So make the polenta (or grits) again the next day and polish them off!
Buckwheat Crepes With Roasted Apricots
Apricots are delicious in both sweet and savory dishes. The flavor will deepen with cooking. Roasting apricots intensifies the flavor, and the apricots give up some delicious juice. It blends with the small amount of butter and honey here, and you can use it as a sauce. This dish offers a combination of earthy/nutty from the crepes and sweet and tangy from the apricots.
Garlic Shrimp With Peas
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth. Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
Crepes With Raspberry-Cassis Sauce
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven. The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special. While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
Deep-Fried Cauliflower With Crispy Dukkah Coating
Deep-fried cauliflower is a Middle Eastern specialty, so why not make it even more Middle Eastern and use a batter made with dukkah, the complex Middle Eastern condiment made with a mixture of nuts, seeds, spices and, in this version, chickpea flour. The batter is thin (you have the option of adding a bit more chickpea flour) but the cauliflower gets just enough of a coating to come out of the oil with a perfect thin crispy shell. Serve it with garlic-laced yogurt or with tahini sauce. In this recipe you have the option of using olive oil, which is traditional; but use a work-horse oil, not the expensive oil you reserve for drizzling and dressing salads.
Greek Bulgur With Brussels Sprouts
I love the way the bulgur swells and fluffs after you let this comforting, nourishing dish sit once it’s cooked. In fact, I liked the leftovers even more than the freshly made dish. I also love the lemony flavor, the result of just a small amount of lemon juice added at the end of cooking. This is one of the few times I am happy to allow brussels sprouts to cook until they are quite soft.
Amaranth Porridge With Grated Apples and Maple Syrup
Amaranth is a tiny seed – it isn’t really a grain, though that is how we treat it – and has both sweet and grassy overtones. I experimented with preparing it as a polenta, like the teff polenta I made earlier in the week, and seasoning it with nut oil or mixing in a little Parmesan. It worked that way, but I still found that the flavor of this food works better with sweet flavors, and the texture did not benefit from the long oven simmer, the way the teff did. So again, I decided that amaranth is best served as a breakfast porridge. I toasted the seeds in the pan before adding water, and this added a wonderful popcorn dimension to the flavor. The aroma of this cereal as it cooked reminded me of the smell of the whole wheat Ralston Hot Cereal that my mother used to make for me. The amaranth will cook in about 20 minutes on top of the stove. I add milk halfway through the cooking, and the amaranth retains a nice grainy texture.
Creamy Goat Cheese and Cucumber Sandwich
A creamy goat cheese and cottage cheese blend provides satisfying and comforting flavor. I use sumac to bump up the already satisfying and comforting flavor of the creamy goat cheese and cottage cheese blend that blankets cucumbers, celery and dill. My first choice for bread is pumpernickel, but black bread or whole wheat country bread are also good.
Baked Orzo With Artichokes and Peas
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
Baked Orzo With Tomatoes, Roasted Peppers and Zucchini
Orzo is a type of pasta that looks like rice. It’s popular in Greece, where it is baked in casseroles like this one. If you like comforting dishes like macaroni and cheese, you’ll like this.
Greens and Chayote Enchiladas With Salsa Verde
Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying.