Thai Salad Dressing

Martha Stewart Living

MAKES 1 1/2 CUPS

    6 tablespoons sesame oil                                       
    1 tablespoon hot sesame oil                                    
    3/4 cup rice vinegar                                           
    1 tablespoon curry powder                                      
    1 tablespoon teriyaki sauce                                    
    1 tablespoon sugar                                             
    1/2 sm. chili pepper, seeded and minced                        
    Salt and pepper                                                

In a med. bowl, whisk together the sesame oils, vinegar, curry, teriyaki, sugar and chili pepper.  Season with salt and pepper.

Tequila Bean Potato Salad

Martha Stewart Living

Makes 8 servings

    2 cups dried red beans like kidney beans                       
    1 head garlic cut in half                                      
    1 stalk celery cut in half                                     
    1 carrot peel, cut in half                                     
    1 yellow onion peel and quarter                                
    3 sprigs fresh thyme                                           
    3 sprigs fresh flat leaf parsley                               
    1 bay leaf                                                     
    1 tablespoon + 3/4 tsp. salt                                   
    10 sm. red potatoes                                            
    1/4 cup tequila                                                
    2 limes                                                        
    1/2 cup olive oil                                              
    1/2 teaspoon pepper                                            
    6 strips bacon                                                 
    1/2 sm. red onion thin slice                                   
    1 jalapeno chiles diced                                        
    1/2 cup loose pack chopped cilantro                            

Pick over beans, discarding any small stones. Place in a large bowl, and cover with several inches of cold water. Soak, refrigerated, for at least 6 hours or overnight. 

Drain beans, and place in large pot. Add garlic, celery, carrot, onion, thyme, parsley and bay leaf. Fill saucepan with enough water to cover beans by several inches.

Set over high heat, and bring to boil. Reduce to a simmer, and cook until beans are tender, about 40 minutes, skimming off any foam that rises to the surface. Once beans are soft, add 1 tablespoon salt to them. Do not overcook-beans will continue to cook as they cool in liquid. Remove from heat, and let cool, Drain beans. and discard vegetables and aromatics.

Fill a large pot with cold water. Add potatoes, a generous pinch of salt, and bring to a boil. Reduce heat, and simmer until potatoes are tender. 25 to 30 minutes. Remove from heat, drain, and douse with 3 tablespoons tequila. When potatoes are cool enough to handle, cut into bite-size wedges. Let cool completely.

Remove zest from limes. Set aside. Squeeze juice from limes; combine with remaining tablespoon tequila. Whisk in olive oil. Season with salt and pepper. Stir in zest. Season dressing with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Arrange bacon in a medium skillet. Set over medium heat; cook until fat is rendered and bacon is crisp and golden, about 8 minutes. Remove bacon from skillet, and place on paper towel.

Combine the beans, potatoes, and onion in a large serving bowl. Pour the dressing over the salad, and add jalapeno and cilantro. Crumble the bacon over salad, and toss to combine. Adjust seasoning with salt and pepper. Serve.

MY NOTE: Bet you could make this without the beans.  Could make as mashed potatoes.

MXF

Swiss Chard Ravioli

Martha Stewart Living

Makes 4 servings

    3/4 pound ruby swiss chard wash, dry                           
    1 1/2 tablespoons unsalt butter                                
    1 med. shallot minced                                          
    6 sprigs fresh thyme                                           
    Salt and pepper                                                
    6 tablespoons ricotta cheese                                   
    3 tablespoons grated parmesan cheese                           
    1 3/4 cups chicken stock                                       
    24 3 1/2 in. wonton wrappers                                   
    1 lg. egg light beat                                           

The secret to this dish is wonton wrappers, which are used in place of pasta. Available at most Asian-food stores, they come in packages of about 100; wrap unused wrappers in plastic, and freeze. (You may want to freeze them in single-recipe-size batches.)

Separate stems of chard from leaves. Dice stems, and set aside. Coarsely chop leaves; there should be about 3 cups of packed leaves.

Melt butter in a medium skillet over medium heat. Add shallot, and cook, stirring, until translucent, about 30 seconds. Add chard leaves, 3/4 teaspoon thyme leaves, salt, and pepper to taste. Cook, stirring, until leaves are completely wilted, about 2 minutes. Transfer to a medium bowl, and refrigerate until cool, about 5 minutes. Stir in ricotta, Parmesan, and salt and pepper to taste.

Combine stock, 1 sprig thyme, and chard stems in a small saucepan. Bring to a boil. Lower heat to a simmer, and cook for 3 minutes. Remove from heat. Allow to sit until the liquid is dark pink, 5 to 10 minutes. Strain through a sieve, season with salt and pepper, and reserve.

Bring a large pot of water to a boil. Meanwhile, lay 12 wonton wrappers on a clean work surface. Place a slightly heaping tablespoon of filling in center of each wrapper. Brush edges with beaten egg. Top each square with a second wrapper. Press edges together to seal.

Add salt to boiling water. Add ravioli to boiling water, and cook until translucent and floating, 1 to 2 minutes. (Work in batches if necessary.) Remove from water with a slotted spoon. Ladle about 1/4 cup broth into each of four shallow bowls. Place three ravioli in each bowl. Garnish with remaining thyme leaves.

Sweet and Spicy Dipping Sauce

Martha Stewart Living

MAKES  1  CUP

    1/2 cup + 2 tbsp. seasoned rice vinegar                        
    1/4 cup honey                                                  
    2 tablespoons toasted sesame oil                               
    1 teaspoon chili sauce                                         
    1 piece (ab. 1 in.) ginger peel, julienne                      

In a small bowl, mix together all ingredients. Serve on the side with steamed dumplings. Refrigerate sauce in an airtight container up to 4 days.

Strawberry Sponge Pudding

Martha Stewart Living

Makes 4 servings

    2 tablespoons unsalted butter +M4 pie plate                    
    1 1/2 cups strawberries hulled, halved                         
    1 cup milk                                                     
    1/4 cup flour                                                  
    1/2 teaspoon salt                                              
    3/4 cup sugar                                                  
    3 eggs room temp, separated                                    
    2 tablespoons lemon juice                                      
    1/2 teaspoon vanilla extract                                   
    Confectioners' sugar to dust                                   

PREP TIME: 10 M1N./TOTAL TIME: 55 M1N.

Preheat oven to 325°. Butter a 9-inch pie plate; set aside. Puree berries and milk in a blender; set aside. Stir together butter, flour, salt, and 1/2 cup plus 2 tablespoons granulated sugar in a medium bowl. Stir in egg yolks, berry mixture, lemon juice, and vanilla.

Beat egg whites until foamy in the bowl of an electric mixer fitted with the whisk attachment. With mixer running, add remaining 2 tablespoons granulated sugar in a steady stream; beat until stiff (but not dry) peaks form. Gently fold whites into strawberry mixture.

Ladle batter into buttered pie plate; place in a roasting pan. Pour boiling water around plate, halfway up sides. Bate until golden, about 35 minutes. (If top browns too quickly, tent with foil.) Let cool on a wire rack 10 minutes. Dust with confectioners' sugar; top with berries.

Strawberry Rhubarb Coffee Cake

Martha Stewart Living

Makes 15 servings

    1 1/4 cups chilled unsalted butter                            
    1/4 cup lemon juice (2 lemons)                                
    1/3 cup cornstarch                                            
    2 3/4 cups sugar                                              
    1 pound strawberries hulled, sliced                           
    1 1/2 pounds rhubarb trimmed, 1-in pieces                     
    3 3/4 cups flour                                              
    1 teaspoon baking powder                                      
    1/2 teaspoon baking soda                                      
    Pinch salt                                                    
    2 eggs                                                        
    1 1/2 cups buttermilk                                         
    1 teaspoon vanilla extract                                    

Preheat oven to 350° Brush a 9-by-11-by-3-inch baking pan with butter, and set aside.

MAKE FRUIT SAUCE:
Combine lemon juice, cornstarch. and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 lo 20 minutes. Transfer to a medium bowl; let cool.

MAKE CRUMB TOPPING:
Combine 3/4 cup sugar and 3/4 cup flour in a medium howl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.

MAKE CAKE BATTER:
Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk. and vanilla. Pour into flour mixture: stir to combine.

Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.

Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.

Sticky Buns

Martha Stewart Living

    DOUGH:                                           
    2 tablespoons active dry yeast                                 
    1/3 cup warm water                                             
    1 cup milk room temp.                                          
    1 cup unsalt butter room temp., cut into sm. pieces            
    3 lg. eggs                                                     
    1/3 cup sugar                                                  
    2 teaspoons salt                                               
    1 teaspoon vanilla extract                                     
    6 cups flour       
                                            
    TOPPING:                                                       
    1 cup unsalt butter                                            
    1/4 cup sugar                                                  
    1 1/4 cups packed light brown sugar                            
    1 cup light corn syrup  
                                       
    CLASSIC PECAN:                                                 
    1/3 cup packed light brown sugar                               
    1/3 cup pecans toasted, finely chopped                         
    1 teaspoon orange zest        
                                
Make dough:
Stir together yeast and warm water in a small bowl; let stand until foamy, about 5 minutes.

In the bowl of a standing mixer fined with the whisk attachment, mix milk, butter, eggs, sugar, salt, and vanilla on low speed until eggs and milk are combined, 2 minutes. Add yeast mixture; mix 1 minute. Add 4 cups flour; mix until smooth.

Switch to the dough hook; continue mixing, and add more flour, 1/2 cup at a time, just until dough no longer sticks to bowl (about 2 more cups). Beat dough on medium-high speed, 10 minutes.

On a lightly floured work surface,knead thedough until very smooth, about 2 minutes; transfer to a large buttered bowl. Cover dough with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.

Make topping:
Melt butter in a saucepan; stir in sugars and corn syrup. Cook, stirring, over low heat, until sugar dissolves, about 5 minutes. Set aside.

Punch down dough, then turn out onto a lightly floured work surface. Divide dough into three equal pieces; roll each into a ball. (Work with one ball at a time; refrigerate or freeze any not being used.)

Assemble buns. Roll out dough ball into a 10x13-inch rectangle. Brush dough with melted butter. Top with Filling; leave a 1/2-inch border. Starting on one long side, roll dough into a log. To seal, pinch dough edge to log. Cut the log into nine slices approximately 1 1/3 inch-thick.

For each batch, divide 1 cup topping among nine cups of a large (1 cup capacity) muffin tin, or cover the bottom of an
8-inch square baking pan. Transfer the buns to a tin or pan.

Preheat oven to 375° with rack on lower level. Set a wire rack over a baking sheet; set aside. Let buns rise in a warm place until doubled in bulk, about 30 minutes. Bake buns, rotating pan halfway through, until golden brown and bubbling, 30 to 35 minutes. Immediately invert buns onto rack. Serve warm.

MINI STICKY BUNS
MAKES 3 BATCHES OF FOUR DOZEN

Follow steps 1-6 of Sticky Buns recipe.

Follow step 7, rolling dough into a 7-by-19inch rectangle; halve lengthwise. Brush each rectangle with 1/2 tablespoon melted butter. After dough is filled and rolled, cut each log into 24 slices (3/4-inch-thick).

Follow step 8, dividing 1 cup topping among four (12-cup) mini-muffin tins. Transfer buns to tins.

Follow step 9, baking 15 to 2O minutes.

MORE FILLINGS:

MACADAMIA NUT WHITE CHOCOLATE:                                 
  1/2 cup macadamia nuts coarsely chopped                        
  1 ounce white chocolate finely chopped                         
  2 tablespoons packed light brown sugar  

MEXICAN CHOCOLATE:
2 ounces semisweet chocolate, finely chopped
2 tablespoons packed light-brown sugar
1/2 teaspoon ground cinnamon
Toss all ingredients in a small bowl.

RASPBERRIES AND CREAM:
1/2 pint fresh raspberries
1/3 cup creme fraiche
1/3 cup mascarpone cheese
Lightly crush raspberries in a small bowl with a rubber spatula. Add creme fraich and mascarpone; stir until smooth. Refrigerate until ready to use.

Spice Cake

Martha Stewart Living

Makes 8-10 servings

    Orange Glaze                                                   
    8 tablespoons unsalted butter soft                             
    4 cups cake flour (not self-rising)                            
    4 teaspoons baking powder                                      
    2 teaspoons ground cinnamon                                    
    1 teaspoon ground allspice                                     
    1/2 teaspoon salt                                              
    1/2 teaspoon nutmeg                                            
    1/2 teaspoon mace                                              
    Pinch ground cloves                                            
    1 1/2 cups packed dark brown sugar                             
    4 eggs                                                         
    1 1/2 cups whole milk                                          
    Confectioners' sugar for dusting (opt)                         
    Whipped cream for serving (opt)                                

Preheat oven to 35O". Butter and flour a 8-inch round baking pan or an 8-inch square baking pan; tap out excess flour. Sift flour, baking powder, cinnamon, allspice, salt, nutmeg, mace, and cloves three times into a large bowl; set aside.

Put butter in the bowl of an electric mixer fitted with the paddle attachment, and sift brown sugar into bowl. Cream butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, and scraping down sides of bowl. Reduce speed to low. Add flour mixture and milk in two alternating additions, beginning with flour mixture.

Pour batter into prepared pan. Bake until golden brown and a cake tester inserted into center comes out clean, about 1 hour. Let cake cool slightly in pan on a wire rack set over a sheet of waxed paper, about 20 minutes. Invert cake to unmold, and reinvert onto rack.

Poke holes all over top of cake with a toothpick. Brush top and sides of cake with about half the glaze; let cool. Just before serving, brush with remaining glaze. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Spice Butter

Martha Stewart Living

MAKES 1 CUP

    2 sticks butter softened                                       
    2 teaspoons salt                                               
    1 teaspoon pepper                                              
    1 teaspoon dried thyme                                         
    1 teaspoon ground cumin                                        
    1 teaspoon garlic powder                                       
    1 teaspoon crushed red pepper                                  
    1/4 teaspoon allspice                                          
    1/4 teaspoon cloves                                            
    1/4 teaspoon nutmeg                                            

Combine butter, salt, pepper, thyme, cumin, garlic powder, pepper flakes, allspice, cloves, and nutmeg in a bowl. Beat on medium with an electric mixer or by hand until thoroughly combined. Refrigerate until ready to use, for up to 4 days.

Spaghetti Pie

Martha Stewart Living

Makes 10-12 servings

    1 tablespoon unsalt butter room temp.                          
    6 lg. eggs light beat                                          
    1 pound aged shredded mozzarella cheese (4 c)                  
    12 ounces sopressata 1/4-in dice                               
    1 cup pecorino fine grate (4 oz)                               
    1/4 cup heavy cream                                            
    1 teaspoon dried parsley                                       
    Salt                                                           
    1/2 teaspoon pepper                                            
    8 cups cooked spaghetti                                        

Place rack in center of oven. Heat oven to 375°. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper. Set aside.

In a large bowl, combine eggs, mozzarella, sopressata, Pecorino Romano, heavy cream, dried parsley, salt, and 1/2 teaspoon black pepper. Stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan.

Cover with foil. Transfer to the heated oven, and bake about 40 minutes. Remove foil, and bake until lightly browned and crisp, an additional 20 minutes.

Remove to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve.

Spaghetti Carbonara

Martha Stewart Living

Makes 6 servings

    1 tablespoon evoo                                              
    10 ounces pancetta cut 1/2-in dice                             
    1 pound spaghetti                                              
    1 cup heavy cream                                              
    4 lg. egg yolk                                                 
    2 cups grated parmesan cheese (5 oz)                           
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            

Bring a large saucepan of water to a boil.  Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.

Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks. Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg and cheese mixture until well combined. Add warm pancetta and fat from pan.Toss well.Thin sauce with additional cream if necessary. Serve immediately, garnished with grated Parmesan cheese.

Southwestern Corn Chowder

Martha Stewart Living

Makes 4-6 servings / 2 quarts

    4 ounces bacon (5 or 6 slices) cut to 1/2 in. pieces           
    1 med. onion cut to 1/2 in cube                                
    1 lg. carrot cut to 1/2 in. cube                               
    2 stalks celery cut to 1/2 in cube                             
    1 fresh sm. poblano seed, cut to 1/4 in dice                   
    Salt and pepper                                                
    1/2 teaspoon cumin                                             
    Pinch cayenne pepper                                           
    1 cup dry white wine                                           
    1 pound Yukon potatoes peel, cut to 1/2 in dice                
    5 cups chicken broth                                           
    3 cups fresh corn kernels (ab. 6 ears)                         
    1 cup heavy cream                                              
    1/4 cup fresh chop cilantro                                    
    Hot pepper sauce (opt)                                         

Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.

Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 2O minutes.

Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

Skylands Margarita

Martha Stewart Living

Makes 6 servings

    2 tablespoons Lime Simple Syrup                                
    Salt                                                           
    1 lime cut to 6 wedges                                         
    1 3/4 cups tequila                                             
    1/4 cup cointreau                                              
    1/4 cup grand marnier                                          
    1/4 cup lime juice                                             

Pour salt into a shallow dish large enough to fit the rim of the glasses you are using. Using 1 lime wedge per glass, rub each rim. Dip the rim of each glass in the salt, and rotate gently to cover the rim evenly. Place a lime wedge in each glass; set aside.

Fill the jar of a blender three-quarters full with ice cubes. Pour the tequila, Cointreau, Grand Marnier, lime juice, and 2 tablespoons simple syrup over the ice. Begin blending on low, and then increase the speed to high, until the ice is very finely chopped and the mixture is frothy. Taste for sweetness, adding simple syrup if necessary. Blend a few seconds more, and pour into the salt-rimmed glasses. Serve immediately.

Shepherd's Pie

Martha Stewart Living

Makes 8 servings

    2 tablespoons olive oil                                        
    2 tablespoons unsalt butter                                    
    2 tablespoons melted butter                                    
    2 med. onions coarse chop                                      
    3 carrots slice 1/3-in thick                                   
    2 pounds ground lamb or beef                                   
    1 tablespoon worcestershire sauce                              
    1 tablespoon tomato paste                                      
    1 teaspoon salt                                                
    1/2 teaspoon pepper                                            
    1/4-1/2 teaspoon hot pepper sauce                              
    2 cups chicken broth                                           
    10 ounces frozen peas                                          
    6 cups mashed potatoes                                         

Preheat oven to 425°. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.

Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.

Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

Sesame Soy Dressing

Martha Stewart Living

    3 tablespoons sugar                                            
    1/4 cup soy sauce                                              
    1/4 cup rice vinegar                                           
    6 tablespoons toasted sesame oil                               

Combine all ingredients in a med. bowl, and whisk until blended and smooth.  Dressing can be stored in airtight container, refrigerated up to 3 days.

Satay Dip

Martha Stewart Living

MAKES 1 1/2 CUPS

    2 teaspoons sesame oil                                         
    1 teaspoon olive oil                                           
    1 sm. yellow onion fine dice                                   
    2 cloves garlic minced                                         
    1 1/2 teaspoons minced ginger                                  
    1/4 teaspoon crushed red pepper flakes                         
    1/2 cup creamy peanut butter                                   
    1/4 cup pack dark brown sugar                                  
    2 tablespoons white wine vinegar                               
    2 tablespoons soy sauce                                        
    1 tablespoon ketchup                                           
    1 1/2 teaspoons lime juice                                     

In a small saucepan, heat sesame and olive oils over medium heat. Add onion, garlic, ginger, and red-pepper flakes, and cook, stirring frequently, until onion is soft and transparent, about 8 minutes. Whisk in peanut butter, brown sugar, vinegar, soy sauce, ketchup, and lime juice; cook 1 minute. Transfer to a bowl to cool.





Serve with chicken skewers.

Salmon Dip

Martha Stewart Living, 2006

Makes 6 servings

    1/2 cup dry white wine                                         
    1 salmon fillet skin on                                        
    2 ounces cream cheese room temp                                
    1/2 ounce smoked salmon fine chop (2 tbsp)                     
    1 tablespoon scallion sliced                                   
    1 teaspoon lemon zest                                          
    1 tablespoon lemon juice                                       
    1/2 teaspoon dijon style mustard                               
    1/4 teaspoon salt                                              
    Pepper                                                         
    4 heads endive                                                 

Put wine into a medium skillet. Add salmon, and cover with lid. Poach salmon over medium-high heat until it is opaque, 6 to 8 minutes.

Remove from heat. Let salmon cool completely in poaching liquid. Transfer salmon to a plate. skin. Using a fork, flake salmon into large pieces.

Stir together cheese, smoked salmon, scallion, lemon zest and juice, mustard, and salt in a bowl; season with pepper. in flaked salmon. Serve dip with endive leaves. Dip can be refrigerated in an airtight container up to 1 day.

Salad Nicoise

Martha Stewart Living

Makes 8 servings

    1 lg. shallot minced                                           
    1 tablespoon capers                                            
    2 tablespoons dijon style mustard                              
    2 tablespoons white wine vinegar                               
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    6 tablespoons evoo                                             
    1/2 pound green beans                                          
    1 pound sm. red potatoes                                       
    1 sm. head romaine lettuce cut bite size                       
    1 stalk celery cut to 1 in. pieces                             
    2 lg. eggs                                                     
    2 tomatoes cut to wedges                                       
    4 radishes thin slice                                          
    6 ounces canned tuna                                           
    24 olives                                                      

Whisk together shallot, capers, Dijon, vinegar, salt, and pepper. Slowly whisk in oil; set dressing aside.

Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add green beans, and cook until bright green,about 1 minute. Drain; plunge into ice water to stop cooking. Drain again, cut into 1 1/2-inch pieces, and set aside. Refill saucepan with cold water, and add potatoes. Bring to a boil, reduce to a simmer; cook until potatoes are tender,about 15 minutes. Drain potatoes; let cool slightly. When cool enough to handle, cut potatoes into 1-inch pieces. Place in a bowl; toss with 1/4 cup of the vinaigrette; set aside. Place eggs in a small saucepan of cold water. Bring to a boil; cover. Remove from heat. Set aside for 11 minutes. Rinse in cold water; peel; cut into wedges; set aside.

To assemble, arrange lettuce on individual plates. Arrange green beans, potato salad, sliced eggs, celery, tomatoes, radishes, tuna, olives. Drizzle with remaining dressing, and serve.

MY NOTE: A really simple delicious filling salad. I used salmon instead of tuna and it was great. Omit radishes, natch. My own photo.

MXF

PER SERVING: 210 CALORIES, 13 G FAT. 62 MG CHOLESTEROL. 14 G CARBOHYDRATE, 491 MG SODIUM. 11 G PROTEIN, 2 G FIBER

Saffron-scented Pear Upside Down Cake

Martha Stewart Living, 2006

Makes 6 servings

    Cooking spray                                                  
    Pinch saffron                                              
    1 cup sugar                                                    
    1/4 cup unsalted butter soft                                   
    2 comice pears (6-7 oz ea.)                                    
    1 1/3 cups flour                                               
    1 1/2 teaspoons baking powder                                  
    1/2 teaspoon pepper                                            
    1/2 teaspoon salt                                              
    3/4 cup nonfat buttermilk                                      
    1/4 cup vegetable oil                                          
    2 eggs                                                         
    1 teaspoon vanilla extract                                     
    2 tablespoons fine chop crystallized ginger                    

Preheat oven to 350 degrees. Coat an 8-inch square or round cake pan with cooking spray. Line bottom with parchment paper, and set aside.

Pulse saffron and 1/4 cup sugar in a spice grinder until well combined. Put butter and saffron sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Using a small offset spatula, spread mixture into prepared pan.

Peel pears; halve lengthwise, and core. Using a mandoline or a very sharp knife, cut pears lengthwise into 1/4-inch-thick slices. Arrange pears decoratively in pan over saffron-butter mixture.

Whisk together flour, remaining 3/4 cup sugar, the baking powder, ground ginger, and salt in a large bowl. Whisk buttermilk, oil, eggs, and vanilla in another bowl. Add buttermilk mixture to flour mixture in a slow, steady stream, whisking. Stir in crystallized ginger.

Spread batter over pears. Bake until set and a cake tester inserted into center comes out clean, 40 to 45 minutes. Let cool 5 minutes. Place a serving platter upside down over pan; flip to unmold cake. Peel off parchment.

Rum Raisin Shortbread

Martha Stewart Living, 2007



Makes 4.5 dozen

    1/2 cup dark rum                                               
    1 cup dried currants                                           
    2 sticks unsalted butter room temp                             
    3/4 cup confectioners' sugar                                   
    1/2 teaspoon orange zest                                       
    1 teaspoon vanilla extract                                     
    1 1/2 cups flour                                               
    3/4 cup fine shred unsweetened shredded coconut                
    1 teaspoon salt                                                

Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.

Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand.

Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).

Preheat oven to 325. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool. Cookies can be stored in an airtight container for up to 1 week.

MY NOTES: Reviewers had trouble slicing--may want to freeze for ten minutes. Also, careful that you don't over cook. Start at 18 minutes.

Roasted Red Pepper and Walnut Dip

Martha Stewart Living

Makes 2 1/4 cups

    3 red bell peppers (ab. 1 lb.)                                 
    1 6-in. pita bread                                             
    1 cup water                                                    
    -1 clove garlic                                                
    4 ounces toasted walnuts (ab. 3/4 c.) +M4 garnish              
    1 1/2 teaspoons paprika +M4 garnish                            
    3/4 teaspoon ground cumin                                      
    1 tablespoon balsamic vinegar                                  
    1 tablespoon lemon juice                                       
    2 teaspoons evoo +M4 drizzling                                 
    3/4 teaspoon salt                                              
    Pepper                                                         

For best results, make this dip a day ahead to let the flavors mellow and blend. This recipe serves 10-12. Serve with toasted pita triangles.

Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternately place under a broiler.) Transfer to a bowl and cover with plastic wrap; let sit about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.

Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 1O minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.

Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 1O seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.

Transfer to a serving bowl; cover plastic wrap. Refrigerate at least 1 or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.

PER SERVING: 100 CALORIES, 7 G FAT, 0 MG CHOLESTEROL, 9 G CARBOHYDRATE. 160 MG SODIUM 3G PROTEIN. 2 G FIBER