Recipes By Martha Rose Shulman
1499 recipes found
Stir-Fried Bean Sprouts With Sprouted Brown Rice
The sprouts I find most often at the supermarket are mung bean sprouts. But lately I’ve also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.
Raspberry Rose Sorbet
This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.
Beet Greens Bruschetta With Poached Egg and Fontina
You’d think I’d get tired of greens. But this week while I was buying a nice bunch of beets at the market and another customer asked the vendor to cut off the greens from her beets, I jumped at the chance to get two bunches of free greens. I brought them home, stemmed and cleaned them thoroughly, then blanched them for a minute in salted boiling water. I enjoyed them all week. I made this bruschetta for dinner one night when I was home alone.
Turkey and Red Pepper Hash
This sweet and spicy turkey and red pepper hash is much like a beef picadillo that might be used to fill an empanada or to stuff a chili pepper. I make quick soft tacos most often with warm corn tortillas.
Sautéed Potatoes With Black Kale and Nigella
One of the reasons we love latkes so much is because the browned crispy edges of potatoes are so delicious. Even when they are just browned and not particularly crispy, as they are here, they are irresistible. It helps to use a heavy nonstick pan for these so that you can cook the potatoes long enough and on high enough heat to get the browned edges, without losing those edges to the surface of the pan, where they will undoubtedly stick once they have absorbed the oil. I have been using a potato called simply “yellow potatoes” for this; they are slightly starchy, just a little less so than a Yukon gold or a fingerling, both of which will work just as well. Blanch the kale before you cook the potatoes, cut it into slivers, and add to the potatoes once they are tender. I season the mix with nigella seeds, one of my favorite spices; you can also add something with a kick, like cayenne or chile powder, if you want to pump up the heat.
Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.
Ribollita With Cabbage
In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting pap. This is called ribollita, which means “reboiled.”
Whole Grain Macaroni and Cheese
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake it ahead and reheat. There are a number of excellent whole wheat macaroni products on the market now. Check out Community Grains and MagNoodles. When you cook the macaroni, be sure to cook it for less time than usual so that it is more al dente; otherwise it will become too soft and may fall apart when you bake it in the final casserole.
Pasta With Roasted Red Peppers and Goat Cheese
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he’d start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he’d whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday’s bread became today’s bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They’re useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it’s delicious in this dish — but not required.
Sautéed Spicy Carrots With Black Quinoa
This is inspired by a classic Moroccan spiced cooked carrot salad (Ommok Houriya is one variation of the transliteration). Carrots and cumin have long been a favorite combination of mine; added to this mix is fresh green chile and crushed coriander. I finish this off with a sprinkling of black quinoa and fresh mint (cilantro would also be good). If on the off-chance you can find a selection of multicolored carrots – yellow, purple, and orange – the dish will be all the more beautiful, but it is pretty enough with regular orange carrots. Cook them long enough to bring out the sweetness, which means longer than crisp-tender. They should be soft, but not mushy.
Spiced Roasted Almonds
Roasted nuts are standard snacks, and almonds are a healthy food. But it is easy to eat too many. I find that if they are a little spicy or hot, delicious as they are, they are not quite as addictive.
Stir-Fried Shrimp With Spicy Greens
Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid found in dark red and blue pigments. Use beet greens if you can’t find amaranth; they will bring with them the same red pigments, which make for a richly colored sauce. For a beautiful meal, serve the stir-fry with red rice, like Bhutanese rice.
Stir-fried Tofu With Carrots and Red Peppers
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
Winter Squash, Leek and Farro Gratin With Feta and Mint
A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The squash is roasted, which gives it great depth of flavor. I love the sweetness of the squash against the salty feta, and the chewy farro against the tender squash. Most of the elements for this gratin can be prepared ahead if you want to go about this piecemeal – farro freezes well and keeps for a few days in the refrigerator; roasted squash keeps well in the refrigerator for a few days as well.
Lentils With Smoked Trout Rilletes
A new take on surf and turf, with simply cooked lentils topped with smoked trout. This plate of lentils topped with quenelle-shaped spoonfuls of smoked trout rillettes is not your run of the mill surf and turf combo. It is inspired by a wonderful dish I ate at Buvette, a tiny, lively bistro in Paris. I was there in October, less than a week after I had eaten at its equally popular twin in New York, where the menu was almost identical, except this dish wasn’t offered on the New York menu when I was there (instead I enjoyed brandade). The lentils were simply cooked and came topped with a big scoop of the smoked trout rillettes, a great combo. If I were French I would make the rillettes with lots of butter, but this version has more of a Mediterranean sensibility. Use a fork, not a food processor, to mash the smoked trout, as you want the rillettes to have some texture. Any type of lentil will work here.
Arborio and Red Rice Risotto With Baby Broccoli and Red Peppers
Baby broccoli has thinner stems than regular broccoli and long, feathery flowers that cook up nicely in this mixed-rice risotto.
Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich
For this sandwich I use canned smoked trout — it’s packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.
Nectarine or Peach and Blackberry Galette
Nectarines and peaches work equally well here, as long as they're ripe and sweet. You can find almond powder, also called almond flour, in markets that sell baking supplies. The thin layer under the fruit will absorb juice so that the crust doesn't get soggy. Once you assemble the galette, you must place it in the freezer for an hour before baking, so plan accordingly.
Roasted Sweet Potato Pie or Flan
I like this as much without a crust as with one. It’s not a flan in the traditional sense, with a caramel component. It’s an irresistibly creamy one. If you use 2 eggs instead of 3 (see variation) the texture will be smoother but it won’t slice as neatly.
Chicken and Vegetable Wrap
Much of the pleasure of eating this wrap comes from the crunchy textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these wraps are quickly thrown together.
Yogurt Berry Parfait With Steel-Cut Oats
This is a great way to enjoy both steel-cut oats and yogurt, whether or not you use the yogurt for this parfait. The oats soften overnight in the yogurt and thicken the yogurt at the same time. Look for organic yogurt that has no thickeners or gums added to it.
Poached Rhubarb
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean. (Don’t be alarmed by the amount of sugar; it’s mostly drained off.) It’s a method I learned from the pastry chef Jacquy Pfeiffer. Once poached, the rhubarb has many uses, both sweet and savory. And the pink vanilla-specked syrup is delicious over ice cream or strawberries, or stirred into yogurt.
Pear Vanilla Sorbet
Pear sorbet has always been a favorite of mine. Wait until your pears are nice and ripe, for maximum flavor. I keep my pears in a brown paper bag with an apple to speed this process along. The pear and vanilla combo is heavenly.
Spinach and Goat Cheese Quesadillas
Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.