Chocolate Icing

Martha Stewart Living

Makes enough to coat 24 lamingtons

    1 cup milk                                                     
    4 tablespoons unsalted butter                                  
    1 tablespoon vanilla extract                                   
    8 cups confectioners' sugar sifted                             
    1 cup cocoa powder sifted                                      

To ensure thai icing stays at the proper consistency while the cakes are prepared, the bowl must sit over a pan of simmering water.

Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted. Transfer to a medium heatproof bowl; add the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined.

Chocolate Crust

Martha Stewart Living

Makes one 10-inch tart shell

    1 cup flour                                                    
    1/4 cup + 1tbsp sugar                                          
    1/4 cup unsweetened cocoa                                      
    1/2 teaspoon salt                                              
    1/2 teaspoon ground cinnamon                                   
    1/4 teaspoon ground cloves                                     
    1/2 cup unsalted butter pieced                                 
    1 egg                                                          
    4 ounces semisweet chocolate bar fine chop                     

In the bow! of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.

Preheat oven to 350". On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.

Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.

MY NOTE: Pretty easy. No need to really roll out.  You can just press it into the tin directly.  Make sure it comes up all the way to the edge or else filling will spill over.  Very chocolatey crust, so if you want to lighten it up, omit the extra chocolate on the bottom.

Chocolate Cream Pie

Martha Stewart Living

Makes one 8-inch pie
                                                 
    12 ounces chocolate wafers                                     
    7 tablespoons unsalted butter melted                           
    1/2 cup milk                                                   
    1 teaspoon unflavored gelatin                                  
    1 cup heavy cream                                              
    1/4 cup + 2tbsp sugar                                          
    8 ounces milk chocolate bars fine chop                         
    1 teaspoon vanilla extract                                     
    4 egg whites                                                   

For the smoothest, giossiest peaks, be careful not to overheat the egg whites.

Place the chocolate wafers in the bowl of a food processor, and pulse until finely ground. Transfer to a mixing bowl. Add melted butter, and stir until well combined. Press into an 8-inch springform pan, evenly coating the bottom and lower half of the sides. Cover pan with plastic wrap, and place in the refrigerator to chill for 30 minutes.

Pour the milk in a small bowl. Sprinkle the gelatin over the milk, and let soften for 5 minutes. Place the cream and 2 tablespoons sugar in a small saucepan, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover, and let stand for 3 minutes. Stir until thoroughly combined.

Pass mixture through a fine sieve into prepared cookie crust; leave behind any undissolved chocolate to prevent filling from becoming grainy. Return filled crust to refrigerator for 6 hours or overnight.

Place the egg whites and remaining 3/4 cup sugar in the heat-proof bowl of an electric mixer, and place over a pan of barely simmering water. Stir constantly until the egg whiles are warm lo the touch and the sugar is completely dissolved, about 3 minutes. Attach the bowl to the mixer, and use the whisk attachment to beat egg whites, on medium, until soft peaks form, about 3 minutes. Raise speed lo high, and beat until stiff and glossy but not dry, about 1 1/2 minutes.

Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blowtorch to brown top of meringue peaks, or place under a broiler, watching carefully since it will brown very quickly.

Chill the pie in the refrigerator, and serve cold. The pie will keep in the refrigerator up to 2 days.

Chocolate Chip Cookies

Martha Stewart Living

Makes about 3 dozen

    2 1/4 cups flour                                               
    1/2 teaspoon baking soda                                       
    1 cup unsalt butter room temp.                                 
    1/2 cup sugar                                                  
    1 cup packed light brown sugar                                 
    1 teaspoon salt                                                
    2 teaspoons vanilla extract                                    
    2 lg. eggs                                                     
    12 ounces semisweet or milk chocolate                      

If desired, use a small ice-cream scoop for uniform-size cookies. To make a cookie tart, press three cups of this dough into a buttered arid sugared nine-inch round tart pan with a removable bottom or a nine-inch pie tin lined with buttered, sugared parchment. Bake at 325° until edges are golden and center is almost set, 40-45 minutes. Let cool at least 20minutes, and remove from pan.

SOFT AND CHEWY
Preheat oven to 350°. In a small bowl, whisk together the flour and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

THIN AND CRISP
Follow the recipe for Soft and Chewy Cookies, increasing the amount of butter to 1 1/4 cups and the quantity of granulated sugar to 1 1/4 cups, and decreasing the amount of light-brown sugar to 3/4 cup. Add 1/4 cup water to the recipe with the other wet ingredients. Bake until cookies are golden brown, 12-15 minutes.

CAKEY
Follow the recipe for Soft and Chewy Cookies, decreasing the quantity of unsalted butter to 3/4 cup; increase granulated sugar to 3/4 cup, and use only 1/4 cup light brown sugar. Bake until cookies are golden around the edges and set in the center, 10-12 minutes.

Chocolate Pate Sucree

Martha Stewart Living

Enough for one 9-inch tart

    1 1/4 cups flour                                               
    2 tablespoons cocoa powder                                     
    1/3 cup sugar                                                  
    1/2 teaspoon salt                                              
    6 tablespoons chilled unsalted butter pieced                   
    3 egg yolk                                                     
    1/2 teaspoon vanilla extract                                   

Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.

Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.

Chocolate Caramel Tart

Martha Stewart Living

Makes one 9-inch tart

    Chocolate Pate Sucree                                          
    1 cup chop pecans                                              
    1 cup sugar                                                    
    1/4 teaspoon salt                                              
    1/4 cup water                                                  
    1 1/2 cups heavy cream                                         
    2 tablespoons unsalted butter room temp                        
    1 teaspoon vanilla extract                                     
    6 ounces bittersweet chocolate fine chop                       
    Cocoa powder for dusting                                       

Preheat oven to 350". Roll chocolate pate sucree 1/8-inch thick, and fit into a 9-inch fluted tart pan with a removable bottom. Dock bottom of tart with a fork. Refrigerate the shell for 30 minutes.

Place the chopped pecans on a baking sheet, and toast until slightly darkened and fragrant, about 10 minutes; set aside.

Line tart shell with parchment paper, pressing into edges, and cover with dried beans or pie weights. Place on a baking sheet; bake for 20 minutes. Remove paper and beans, and continue baking until crust is golden, about 10 minutes. Transfer to a wire rack to cool completely.

Make the caramel by placing sugar, salt and water in a small saucepan.  Bring mixture to a boil over medium-high heat.  Wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.  Cook, gently swirling papn (do not stir), until the caramel is a rich amber color.  Remove from heat, and add 1/2 cup cream, butter, and vanilla; stir until smooth. Pour mixture into chocolate tart shell.

Sprinkle the toasted pecans over the caramel, and place in the refrigerator while melting the chocolate.

Place chocolate in a medium heat-proof bowl. Bring remaining cup of cream to a boil in a small saucepan; pour over the chocolate, let sit for 5 minutes; stir until completely smooth. Pour over caramel and buts; return tart to refrigerator to chill for at least 1 hour.

To serve, dust the top of the tart with cocoa powder, if desired. Garnish with caramel-dipped pecans, if desired.

Chocolate Almond Macaroons

Martha Stewart Living

Makes 16

    2 lg. egg whites                                               
    1 cup sugar                                                    
    6 tablespoons cocoa powder sifted                              
    1 1/2 cups med. fine ground blanch almonds (6.25 oz.)          
    1/2 teaspoon vegetable shortening                              
    4 ounces semisweet chocolate chips melted                      

Heat oven to 325°. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.

Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.

Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.

Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.

Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

Chicken and Dumplings

Martha Stewart Living

Makes 6 servings

    CHICKEN:                                                       
    2 pounds boneless, skinless chicken thighs and breast (7 total)
    1/2 teaspoon salt                                              
    1/8 teaspoon pepper                                            
    1 tablespoon unsalt butter                                     
    1 lg. onion fine chop                                          
    14 1/2 ounces chicken broth                                    
    1 1/2 teaspoons fine chop fresh thyme                          
    2 tablespoons cornstarch                                       
    2 tablespoons flour                                            
    2 cups milk                                                    
    3 carrots peel, diagonal slice                                 
    1/2 pound green beans trim, cut 1-in piece      
               
    DUMPLING:                                                      
    1 cup flour                                                    
    1/2 cup yellow cornmeal                                        
    2 teaspoons baking powder                                      
    1/4 teaspoon fine salt                                         
    2 tablespoons cold unsalt butter cut to pieces                 
    2/3 cup milk                                                   

If you want to make the dish in advance, prepare chicken and sauce through step 2 (just before cooking veggies). Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat; add thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Repeat with breasts; cut breasts crosswise into thirds.

Add butter to pot: when melted, add onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme: bring to a boil. Combine cornstarch and 2 tablespoons flour in a howl. Gradually whisk in milk, and whisk milk mixture into brolh. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven; remove from heat while you prepare the vegetables.

Bring a saucepan of water to a boil; add salt. Add carrots and green beans; cook until crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop cooking. Stir into chicken mixture.

Prepare dumpling dough:
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butler; cut inio dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Serve.

PER SERVING: 442 CALORIES. 12 G FAT. 126 MG CHOLESTEftOL. 42 G CARBOHYDRATE, 810 MG SODIUM. 40 G PROTEIN, 4 G FIBER

Cherry Clafoutis

Martha Stewart Living

Makes 6 servings

    3 tablespoons sliced almonds                                   
    3 tablespoons unsalted butter melted                           
    2/3 cup flour                                                  
    2/3 cup +2 tsp sugar                                           
    1/4 teaspoon salt                                              
    4 eggs                                                         
    3 egg yolk                                                     
    1 1/4 cups heavy cream                                         
    1 vanilla bean split, scrape                                   
    1 lemon zest                                                   
    1 pound fresh cherry xx no stem, pit                           
    1/4 cup kirsch or  brandy (opt)                                

Preheat oven to 350°. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat 6 4.5 x 1.75-inch round baking dishes, and set aside.

Place flour. 2/3 cup sugar, salt, and almonds in the bowl ol a food processor fitted with the metal blade; pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes.

Place cherries in a medium bowl; add kirsch. if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter: pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar; bake until tops are golden and bubbling. 15 to 20 minutes. Transfer to a wire rack to cool.

Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.

Pate Brisee

Martha Stewart Living, 2004

Makes 2 discs

    2 1/2 cups flour                                               
    1 teaspoon salt                                                
    1 teaspoon sugar                                               
    2 sticks cold unsalt butter cut to sm. pieces                  
    1/4 to 1/2 cup cold water                                      

Pulse flour, salt and sugar in a food processor until combined.  Add butter; process until mixture resembles coarse meal, about 10 seconds.  Add 1/4 cup ice water, and pulse just until dough holds together (no more than 30 seconds).  If  dough is dry, pulse in more water, 1/2 tablespoon at a time, and then test again.

Halve dough; wrap each in plastic.  Flatten; shape into disks.  Refridgerate at least 1 hour or freeze up to 1 month.

NOTE: Make sure butter, water and flour are all well-chilled.

Cheater's Gravy

Martha Stewart Living

Makes 6 servings / 1 cup

    1 cup low sodium chicken broth skimmed of fat                  
    1 teaspoon cornstarch                                          
    1 tablespoon cold water                                        
    1 tablespoon chop flat leaf parsley                            

In a small saucepan, bring chicken stock to a boil over high heat. Reduce heat to medium, and simmer until stock is reduced by half, about 10 minutes.

Meanwhile, in a small bowl, whisk together cornstarch and the water a fork until smooth; whisk into simmering stock. Raise heat; return to boil. Boil 30 seconds. Remove from heat and stir in parsley. Serve.

PER SERVING: 5 CALORIES 0 G FAT 0 MG CHOLESTEROL 1G CARBOHYDRATE 80 MG SODIUM 0 G PROTEIN 0 G FIBER

Chai Tea with Milk

Martha Stewart Living

Makes 4 servings

    10 whole green cardamon pods, light crush                      
    5 whole cloves                                                 
    2 sticks cinnamon                                              
    1 piece fresh ginger peel, quarter (2 in.)                     
    1/2 vanilla bean split, scrape                                 
    1/3 cup honey +M4 serving                                      
    4 black tea bags                                               
    1 1/2 cups milk                                                

Place 3 cups water in a small saucepan; add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low; simmer until mixture is aromatic, about 15 minutes. Whisk in honey; drop tea bags in pan. Turn off heat, and let steep 3 minutes.

Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat milk in same saucepan over medium-high heat, about 3 minutes. Do not let milk come to a boil because it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately, with more honey on the side if desired.

Cecilia's Sweet Potato Pie

Martha Stewart Living

Makes 8 servings

    Pate Brisee                                                    
    2 med. sweet potatoes cook, peel (1.5 lb)                      
    2 tablespoons unsalted butter                                  
    1/2 cup +3 tbsp light brown sugar                              
    2 tablespoons maple syrup                                      
    1 tablespoon bourbon whiskey (opt)                             
    1 teaspoon vanilla extract                                     
    1/2 teaspoon ground cinnamon                                   
    1/4 teaspoon salt                                              
    Pinch nutmeg                                                   
    1 cup half and half                                            
    2 eggs                                                         
    1 egg yolk                                                     
    1/2 cup +1 tbsp pecans toast, rough chop                       
    1 tablespoon heavy cream                                       
    Whipped cream (opt)                                            

On a lightly floured surface, roll out dough to a 13-inch round about 1/4 inch thick. Brush off excess flour. Wrap the dough around the rolling pin, and lift it over a 9-inch pie plate. Line the pan with the dough, pressing it into the sides. Trim dough, leaving about 1/4 inch overhang all around; fold dough under to form a rim. Crimp edge with a fork. Cover with plastic wrap, and chill in refrigerator at least 30 minutes or up to 1 day.

Preheat oven to 375°, with rack in center. Prick bottom of dough all over with a fork. Line with parchment paper, pressing into corners, and fill with pie weights or dried beans. Bake until edges begin to turn brown, 15 minutes. Remove pie weights, and bake 8 minutes more. Transfer to a wire rack to cool.

Combine sweet potatoes and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add 1/2 cup brown sugar, maple syrup, bourbon (if using), vanilla, cinnamon, salt, and nutmeg. Mix until well combined. Add half-and-half, 1 egg, and the egg yolk; mix until smooth.

Sprinkle the remaining 3 tablespoons brown sugar and the chopped pecans evenly over bottom of prepared crust. Pour in filling. In a small bowl, combine remaining egg and cream; brush this egg wash evenly over edge of crust Return to oven; bake until set, 30 to 40 minutes. Transfer to a wire rack to cool. Serve with bourbon whipped cream.

Carrot Patties

Martha Stewart Living


Makes 16

    1 1/2 cups grated carrots (3)                                  
    3/4 cup fine chop celery (2)                                   
    1/2 cup grated onions squeeze juice in cheesecloth or paper towel
    1/4 cup bread crumbs                                           
    2 lg. eggs light beat                                          
    1/2 cup fresh chervil                                          
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    1/2 cup plain yogurt                                           
    Cooking spray                                                  

Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.

Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form 16 2-inch patties and place on a tray.

Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown. 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.

PER SERVING: 30 CALORIES, 1 G FAT, 27 MG CHOLESTEROL, 4 G CARBOHYDRATE, 177 MG SODIUM, 2 G PHOTEIN, 0 G FIBER

MY NOTE: May want to use sour cream instead of yogurt for garnish.

Carrot Cupcakes with Caramel and Cream Cheese Frosting

Martha Stewart Living

MAKES  2  DOZEN  CUPCAKES

    CUPCAKES:                                                      
    8 carrots peel, coarse shred (4c)                              
    1 cup golden raisins                                           
    1 cup pecans coarse chop                                       
    2 cups flour                                                   
    2 teaspoons ground cinnamon                                    
    2 teaspoons baking powder                                      
    1/4 teaspoon baking soda                                       
    1 teaspoon salt                                                
    1 1/4 cups canola oil                                          
    2 cups sugar                                                   
    4 eggs room temp        
                                       
    TOPPING:                                                       
    1/2 cup sugar                                                  
    2 tablespoons water                                            
    Few squeezes lemon juice                                       
    1/4 cup heavy cream                                            
    1 pound cream cheese softened                                  
    2 sticks butter softened                                       
    1/2 cup confectioners' sugar                                   
    1 teaspoon vanilla extract                                     

ACTIVE: 45 MIN/TOTAL: 1 HR 30 MIN

The cream cheese frosting on these moist carrot cupcakes is intentionally under sweetened to compensate for the sweet caramel topping.

Preheat the oven to 350°. Line two 12-cup muffin tins with paper liners. In a medium bowl, toss the carrots with the raisins and pecans. Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder.bakmg soda and salt.

In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth. Add the eggs 1 at a time, beating well between additions. Add the dry ingredients and beat at low speed until combined. Using a wooden spoon, stir in the carrot mixture.

Spoon the batter into the cups, filling them three-fourths full. Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.

MEANWHILE, MAKE THE TOPPINGS:
In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer. Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream. Transfer to a bowl and let cool.

In another bowl, beat the cream cheese at low speed until smooth. Beat in the butter, then beat in the confectioners' sugar and vanilla until smooth.

Spread 1 tablespoon of the cream cheese frosting over each cupcake. Fill a pastry bagf fitted with a 1/4-inch star tip with the remaining frosting. Pipe a ring around the top of each cupcake, leaving an empty space in the center. Spoon the caramel into the centers. Transfer the cupcakes to a platter and serve.

MAKE AHEAD The cupcakes can be refrigerated in an airtight container for up to 3 days.

Buttermilk and Bacon Mashed Potatoes

Martha Stewart Living

Makes 8 servings

    5 pounds unpeel red bliss potatoes                             
    Salt                                                           
    1/2 cup unsalt butter soft                                     
    1 1/2 to 2 cups buttermilk                                     
    6 cloves roasted garlic                                        
    8 slices cooked bacon crumbled                                 
    1/3 cup fresh parsley                                          
    1 bunch green onions thin slice                                
    Pepper                                                         

Place potatoes in a large saucepan, cover with cold water (about 8 cups), and add 2 tabtespoons of salt. Bring to a boil, and cook until very tender, 10 to 12 minutes. Drain well, and return to saucepan over low heat.

Add butter, buttermilk, roasted garlic, and bacon. Mash until smooth. Stir in parsley and green onions, and season with salt and pepper.

Note: These recipes have been adapted from "Bobby Flay Cooks American" by Bobby Flay.

Mustard Green and Roasted Garlic Pesto with Pecorino Romano Cheese

Martha Stewart Living, 2012


Makes 1 cup

2 medium heads garlic
1 1/4 ounces almonds, toasted and roughly chopped (1/4 cup)
3 tablespoons extra-virgin olive oil
1 ounce Pecorino-Romano cheese, grated (1/3 cup)
1/2 large bunch mustard greens, stems discarded, roughly chopped (4 cups)
Coarse salt and freshly ground pepper

Prep Time  15 minutes/Total Time  1 hour 15 minutesYield

Preheat oven to 375 degrees. Wrap garlic in foil, and roast until flesh is completely tender, about 1 hour. Let cool completely. Squeeze garlic from skins, discarding skins.

Pulse garlic, almonds, oil, cheese, mustard greens, 1/4 teaspoon salt, pepper to taste, and 2 tablespoons water in a food processor until a thick paste forms.

My Note: This is so good! I used beet greens instead of mustard greens. Broccoli, kale, cauliflower would also work. Walnuts or pine nuts would also work. So many variations!


MXF

Buttermilk Biscuits

Martha Stewart Living

Makes 15

    4 cups flour +M4 dusting                                       
    4 teaspoons baking powder                                      
    1 teaspoon baking soda                                         
    1 1/2 teaspoons salt                                           
    1 teaspoon sugar                                               
    1 cup unsalt butter cut into pieces                            
    2 cups buttermilk                                              

Preheat oven to 375°. In a medium bowl, whisk flour, baking powder, baking soda, salt, and sugar. Add butter; using a pastry blender or two knives, cut mixture in until mixture resembles coarse crumbs.

Add the buttermilk; stir just until mixture comes together; batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 x 2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps.

Transfer to baking sheet; bake for 18 to 20 minutes or until lightly browned. Remove from oven; cool on a wire rack. Serve warm.

CHEDDAR MIX-IN
Add 3 cups (9 ounces) grated cheddar cheese to the butter-and-flour mixture after butter has been cut in. Proceed with the remainder of the recipe.

My Notes: These taste great and are really simple. I've made these three times now and they're still not perfect. Cutting the butter with a food processor is definitely the simplest, but the biscuits were still flat. Perhaps I'm rolling the dough out too thinly? Also make sure butter is very cold--leave in fridge until ready to add. Don't forget to flour the board, your hands, and the top of the dough before pressing out. It really matters!

MXF 

Brownie Cupcakes

Martha Stewart Living

Makes 12

    6 tablespoons unsalt butter                                    
    11 ounces semisweet chocolate chips                            
    3 lg. eggs                                                     
    1 cup sugar                                                    
    3/4 cup flour                                                  
    1/4 cup unsweetened cocoa                                      
    1/8 teaspoon baking soda                                       
    Cooking spray                                                  
    Ready-to-spread frosting                                       

Preheat the oven to 350°. Line a twelve-count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.

In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.

In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.

Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.

Ice cupcakes with a generous amount of chocolate frosting.

MXF

Bread Pudding with Ham, Leeks, and Cheese

Martha Stewart Living

Makes 6-8 servings

    2 tablespoons unsalt butter +M4 dish                           
    4-6 white & pale green part of leeks cut 1/4-in thick (3 c)    
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    8 eggs                                                         
    1 quart milk                                                   
    8 slices brioche or challah (1/2-in thick)                     
    6 ounces thin slice ham                                        
    2 tablespoons thyme                                            
    1 cup grated gruyére cheese (4 oz)                             
    1 cup grated fontina cheese (4 oz)                             

Using both Gruyere and fontina gives this savory dish complex flavor-and they melt beautifully. If you use only Gruyere, just double the amount. You can assemble most of this dish up to one day ahead and refrigerate, covered; then add the batter, and bake.

Preheat oven to 325". Butter a 9-by-13-inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.

Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.

Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.

Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.

Boston Cream Pie

Martha Stewart Living

Makes one 9-inch cake

    SPONGE CAKE:                                                   
    Unsalted butter for cake pan                                   
    1 cup sift cake flour (not self rise)                          
    1/4 teaspoon salt                                              
    4 eggs                                                         
    1 cup sugar                                                    
    1/4 cup + 2tbsp milk                                           
    1 vanilla bean split LW  
                                      
    CREAM:                                                         
    6 lg. egg yolk                                                 
    3/4 cup sugar                                                  
    6 1/2 tablespoons cornstarch                                   
    1/8 teaspoon salt                                              
    3 cups milk                                                    
    2 teaspoons vanilla extract 
                                   
    GLAZE:                                                         
    4 ounces semisweet chocolate bar coarse chop                   
    1/2 cup heavy cream                                            

This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling and a shiny chocolate glaze. This recipe calls for a 9-by-2-inch cake pan; if you use an 8-inch wide pan, the batter will overflow.

CAKE:
Heat oven to 350°. Lightly butter and flour a 9-by-2-inch round cake pan. Line with parchment paper; set aside.

Sift together cake flour and salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110°, and sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat egg mixture on high until thickened and pale, about 6 minutes.

Meanwhile, in a small saucepan, combine milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour hot milk into egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in flour mixture. Pour into prepared pan.

Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to a wire rack to cool for 15 minutes. Remove from pan; cool completely.

FILLING:
Prepare an ice-water bath. In a large bowl, whisk egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. (It is essential that mixture come to a boil.) Remove from heat.

Whisking constantly, slowly pour hot milk mixture into egg yolks. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 3 minutes. (It is essential that mixture bubble again.) Remove from heat; stir in vanilla extract.

Transfer filling to a medium bowl. Place the bowl in the ice bath. Stir from time to time until mixture cools; it thickens as it cools. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. The filling may be refrigerated overnight at this stage, or it is ready to use.

GLAZE:
Split cake into two layers; spread bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.

In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine chocolate and heavy cream. Stir occasionally until chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.

Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.