Stout and Beef Stew Served over Egg Noodles

Martha Stewart Living, 2008

Makes 6-8 servings

    6 strips bacon 1-in pieces                                     
    2 tablespoons vegetable oil                                    
    3 pounds beef chuck roast 2-in pieces                          
    Salt and pepper                                                
    3 cups chicken broth                                           
    1 med. yellow onion coarse chop                                
    4 cloves garlic minced                                         
    1 pound cremini halved                                         
    1 tablespoon flour                                             
    1 tablespoon dijon style mustard                               
    2 cups stout such as Guinness                                  
    7 sprigs thyme                                                 
    3 bay leaves                                                   
    1 pound fingerling potato halved                               
    12 ounces pearl onions or cipollini, blanch and peel           
    1 pound egg noodles                                            
    4 tablespoons unsalted butter                                  
    2 tablespoons fresh dill weed                                  
    1/2 cup horseradish coarse grate                               
    1 tablespoon distilled vinegar                                 
    2 med. carrots julienned, 4G                                   

Cook bacon with 2 tablespoons oil in a large pot over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve.

Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot, and heat over medium-high heat until hot.

Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, cook beef until browned on all sides, 2 to 3 minutes. Using a slotted spoon, transfer beef to a bowl. Add more reserved fat between batches if needed.

Pour fat from pot into the bowl, and reserve. Add 1 cup stock to pot, and cook, stirring and scraping bottom, for 1 minute. Pour over meat.

Heat reserved fat in pot. Add yellow onion and garlic, and cook for 3 minutes. Stir in mushrooms, and cook for 2 minutes. If bottom of pan begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining stock. Sprinkle flour over vegetables, add stard, and cook, stirring constantly, for 1 minute.

Return beef to pot. Add remaining stock, the stout, thyme, and bay leaves. Bring to a boil. Reduce heat, and simmer, partially covered, for 1 hour 20 minutes.

Add potatoes and cipollini or pearl onions, and partially cover. Simmer until potatoes and onions are tender but not mushy, about 25 minutes. Stir in bacon. Season with salt and pepper.

Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook noodles according to package instructions. Drain. Add butter and dill to warm noodles, and toss. Season with salt and pepper.

Combine horseradish and vinegar. Ladle stew over noodles, and garnish with carrots, dill, and horseradish.

Sparkling Roasted Vanilla Lemonade

Martha Stewart Living, 2008

Makes 6-8 servings

    10 lemons trim, HCW, no seeds                                  
    1 cup water                                                    
    1 cup sugar                                                    
    1 vanilla bean scrape, save pod                                
    1 1/2-2 cups club soda                                         

Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool.

Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp.

Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)

MY NOTE: Very important to strain thoroughly.

Spaghetti with Carmelized Onions, Anchovies and Toasted Garlic Breadcrumbs

Martha Stewart Living, 2008

Makes 4 servings

    1/2 loaf day old white bread no crust, 1-in cube               
    1/2 cup +1 tbsp evoo                                           
    9 cloves garlic 3 crush, 3 thin slice                          
    Salt and pepper                                                
    3 onions thin slice                                            
    3-5 oil-pack anchovy fillets chop                              
    1/4 teaspoon red pepper flakes                                 
    1 pound spaghetti                                              
    1 cup coarse chop flat-leaf parsley                            
    1 tablespoon unsalted butter                                   
    Parmesan cheese                                                

Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.

Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.

Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

No-bake Cashew Brittle Bars

Martha Stewart Living, 2008

Makes 4 servings

    1 1/4 cups old fashioned oats                                  
    1 cup salted cashew nuts (5 oz)                                
    3 tablespoons unsalted butter                                  
    1/2 cup pack dark brown sugar                                  
    3/4 teaspoon cinnamon                                          
    3 tablespoons light corn syrup                                 
    1 tablespoon molasses                                          
    1/2 teaspoon salt                                              

Line a 4 1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl.

Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2 to 3 minutes. Pour hot mixture over oats and cashews, and stir to combine.

Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.

MY NOTE: Some use parchment instead. Wait 15 minutes before pouring onto plastic wrap.

Mulled White Wine Sangria

Martha Stewart Living, 2008

Makes 12 servings

    1 cup water                                                    
    1/2 cup honey (orange blossom)                                 
    Lemon zest (2 lemons) strips                                   
    1/4 cup lemon juice (2 lemons)                                 
    4 whole star anise                                             
    4 sticks cinnamon                                              
    12 whole cloves                                                
    2 bottles dry white wine                                       
    1 cup orange muscat                                            
    1 yellow or green apple core, halve, thin slice                
    1 bartlett pears core, halve, thin slice                       
    2 lemons thin slice CW                                         
    12 kumquats thin slice CW                                      

Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes.

To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.

Miniature Grapefruit Souffle with Ginger

Martha Stewart Living, 2008

Makes 6 servings

    Unsalted butter room temp, for ramekins                        
    1 3/4 cups grapefruit juice (3 grapefruit)                     
    1 tablespoon fine grate ginger                                 
    1/2 cup sugar +M4 dusting                                      
    5 egg yolk room temp                                           
    2 tablespoons cornstarch                                       
    2 tablespoons flour                                            
    1/4 cup +2 tbsp greek yogurt                                   
    9 egg whites room temp                                         
    Pinch salt                                                     
    Pinch cream of tartar                                          
    Confectioners' sugar for dusting                               

Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.

Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.

Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.

With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.

Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.

Lemon Verbena Lemonade

Martha Stewart Living, 2008

Makes 6-8 servings

    1 1/4 cups sugar                                               
    1 1/4 cups water                                               
    1/4 cup lemon verbena leaves                                   
    5 cups lemon juice (24 lemons)                                 

Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool completely.

Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with ice, and divide lemonade among glasses. (Or cover, and refrigerate for up to 3 days.)

Lattice-topped Vanilla Bean Pineapple Tart

Martha Stewart Living, 2008

Makes one 8-by-11-inch tart

    Crostata Dough                                                 
    Flour for surface                                              
    1 pineapple xx (4.5 lb) peel, core, quarter                    
    1/4 cup pack light brown sugar                                 
    1/4 cup sugar                                                  
    1 vanilla bean split, scrape, save pod                         
    2 tablespoons lemon juice                                      
    1/2 cup dark rum                                               
    1 egg yolk                                                     
    2 tablespoons heavy cream                                      

On a lightly floured surface, roll each disk of crostata dough into a 9-by-12-inch rectangle, 1/8 inch thick. Place 1 rectangle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other rectangle into an 8-by-11-inch fluted rectangular tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.

Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough rectangle into eighteen 1/2-inch-wide strips using a sharp knife or a fluted pastry wheel. Lay 9 strips of dough on another baking sheet in pairs of parallel lines that extend slightly past the length of the tart pan. Starting in the center, weave 1 new strip under and over the strips on the baking sheet. Weave a second strip inch away, this time weaving over then under. Repeat, weaving pairs of strips across half of the tart, spacing pairs 1 inch apart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a lattice pattern. Freeze until ready to use.

Cut each pineapple quarter crosswise into 1/3-inch-thick slices. Combine sugars, vanilla seeds and pod, and lemon juice in a large saute pan. Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add rum, and simmer until pineapple has softened and almost all of the liquid has evaporated, about 20 minutes. Remove from heat, and let cool in pan. Discard vanilla pod.

Remove tart pan from refrigerator. Spread pineapple mixture evenly on dough. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice onto tart, centering it over filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.

Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden and filling is bubbling, 40 to 45 minutes. (If crust browns too quickly, tent edges with foil.) Let cool in tart pan on a wire rack. Unmold, and serve immediately.

Ice Cream Scoop on a Stick

Martha Stewart Living, 2008

    Ice cream                                                      
    Sprinkles, nuts, candy, etc.        
   Wood ice cream scoops                           

Make multiples of these scoops-on-a-stick and you won't have to spoon ice cream, one serving at a time, in the middle of a party. Using a small (1 1/2-inch) ice cream scoop, dole out balls onto a parchment-lined baking sheet. Insert a craft spoon into each, and place in the freezer. Chill until hardened. Roll scoops in sprinkles, toasted coconut, or crushed nuts or candies, and store them in the freezer on a freshly lined baking sheet.

Crostata Dough

Martha Stewart Living, 2008


Makes enough for one 8-by-11-inch lattice-topped tart

    2 cups flour                                                   
    1/4 cup sugar                                                  
    3/4 teaspoon salt                                              
    8 ounces unsalted butter cold, 1/2-in pieces                   
    1/4 cup ice water                                              

Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

Herbed Baby Potatoes with Lemon Vinaigrette

Martha Stewart Living, 2008

Makes 4-6 servings

    1 1/2 pounds baby potatoes peeled                              
    Salt                                                           
    1/4 cup evoo                                                   
    2 cloves garlic thin slice                                     
    1/4 teaspoon red pepper flakes                                 
    1 tablespoon lemon juice                                       
    2 tablespoons fine chop dill weed                              
    2 tablespoons fine chop flat-leaf parsley                      
    2 tablespoons fine chop mint leaves                            
    Pepper                                                         

Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.

Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.

Golden Beet Salad

Martha Stewart Living, 2008

Makes 6 servings

    6 golden beets trim                                            
    6 ounces haricot verts trim                                    
    Salt and pepper                                                
    2 tablespoons white wine vinegar                               
    2 tablespoons mince shallots                                   
    2 teaspoons dijon style mustard                                
    1/4 cup evoo                                                   
    1/4 cup loose pack basil                                       
    2 ounces goat cheese crumble                                   

Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch dice. Transfer to a large bowl.

Prepare an ice-water bath. Cook haricots verts in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beets.

Mix vinegar, shallot, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.

Fettuccine with Lemon, Mint, and Parmesan

Martha Stewart Living, 2008

Makes 4 servings

    1 pound fettuccine pasta                                       
    Salt                                                           
    3 ounces grate parmesan cheese (1 c)                           
    2 tablespoons lemon zest                                       
    1 tablespoon +1 tsp lemon juice                                
    1/2 cup torn mint leaves                                       
    1 tablespoon evoo                                              
    Crushed red pepper                                             

Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.

Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes if desired. Divide among dishes, garnish with cheese, and serve immediately.

Espresso Cream Pie

Martha Stewart Living, 2008

Makes 12 servings

    Chocolate Wafer Crust                                          
    3/4 cup sugar                                                  
    1/4 cup cornstarch                                             
    1/4 teaspoon salt                                              
    2 1/2 cups whole milk                                          
    2 tablespoons +1 tsp instant espresso powder                   
    4 egg yolk                                                     
    1/4 cup coffee liqueur                                         
    1 teaspoon vanilla extract                                     
    2 ounces unsalted butter soft                                  
    1/3 cup dark chocolate covered espresso beans                  
    1 1/4 cups heavy cream                                         
    1 tablespoon confectioners' sugar                              

Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).

Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.

Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.

Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).

With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.

Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

MY NOTES: Some complain the filling doesn't set so may want to cook egg mixture 3-4 minutes (very thick) before adding liqueur.

Cowboy Cookies

Martha Stewart Living, 2008

Makes about 3 dozen

    Cooking spray                                                  
    2 cups flour                                                   
    1 teaspoon baking soda                                         
    1 teaspoon salt                                                
    1/2 teaspoon baking powder                                     
    1 cup unsalted butter soft (2 sticks)                          
    3/4 cup sugar                                                  
    3/4 cup light brown sugar                                      
    2 eggs                                                         
    1 teaspoon vanilla extract                                     
    1 1/2 cups old fashioned oats                                  
    6 ounces semisweet chocolate chips (1 c)                       
    3 ounces pecans (3/4 c)                                        
    1/2 cup unsweetened shredded coconut                           

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. In a medium bowl, whisk together flour, baking soda, salt, and baking powder.

Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)

Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.

Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to a wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

Chocolate Wafer Crust

Martha Stewart Living, 2008

MAKES ONE 9-INCH CRUST

    6 ounces chocolate wafers fine ground (1.5 c)                  
    2 ounces unsalted butter melt                                  
    2 tablespoons sugar                                            
    Salt                                                           

Preheat oven to 350 degrees. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.

Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)

Caramel Apple Sundae

Martha Stewart Living, 2008

Makes 6 servings

    FOR APPLES:                                                    
    3 granny smith apples peel, core, 12 wedges                    
    1 1/2 tablespoons lemon juice                                  
    3 ounces unsalted butter (6 tbsp)                              
    2 1/4 cups sugar                                               
    1/8 teaspoon salt                                              
    3 tablespoons calvados (or other apple liqeuer)                
    1/2 cup heavy cream   
                                         
    FOR ASSEMBLY:                                                  
    1 cup heavy cream                                              
    Cinnamon ice cream                                             
    Granola cereal                                                 

Make the apples: Toss apples with lemon juice in a large bowl, and let stand. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolves and mixture is dark amber, about 15 minutes.

Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes. Stir in Calvados and cream. Transfer apple mixture to a bowl.

Prepare an ice-water bath. Set the bowl in the bath, and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately (or refrigerate overnight).

To assemble: Whisk cream to medium peaks. For each serving, place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble. Repeat ice cream, apple, and crumble layers. Top with whipped cream.

Big Martha's Mashed Potatoes with Cream Cheese

Martha Stewart Living, 2008

Makes 8 servings

    3 1/2 pounds yukon gold potato                                 
    Salt and pepper                                                
    8 ounces cream cheese                                          
    4 ounces unsalted butter soft                                  
    1/4 cup whole milk warmed                                      
    1/2 cup heavy cream warmed                                     

Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.

Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

MY NOTE: So creamy and delicious.  Easy to make.  Didn't warm the milk or cream.

MXF

Banana Split Bombe

Martha Stewart Living, 2008

Makes 12-15 servings

    FOR BOMBE:                                                     
    2 quarts vanilla ice cream soft                                
    12 ounces semisweet chocolate chips chop                       
    1 very ripe banana (1/2 c)                                     
    1 cup heavy cream                                              
    2 pints pistachio ice cream soft                               
    2 pints chocolate ice cream soft                               
    Banana cake (can use store bought loaf) (9 in)         
        
    FOR TOPPING:                                                   
    8 ounces semisweet chocolate chips                             
    2 tablespoons vegetable shortening                             
    1/4 cup pistachio nuts                                         

Make the bombe: Spread vanilla ice cream in an even layer on bottom and up sides of a 5-quart heatproof bowl with a 9 1/2-inch-diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 20 minutes. Using an offset spatula, smooth the surface of the ice cream layer. Freeze again until very firm, at least 1 hour.

Meanwhile, place chocolate and banana in a heatproof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Set bowl over a pot of simmering water, and whisk until chocolate melts. Refrigerate, stirring occasionally, until thick and spreadable, about 1 hour.

Spread chocolate-banana mixture in a thin, even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.

Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but not up sides. Freeze until firm, about 30 minutes.

Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.

Place banana cake over chocolate ice cream, top side up, and press gently until cake fits snugly against ice cream. (If vanilla ice cream and ganache layers extend beyond top of cake, trim them with a sharp knife.) Cover with plastic wrap, and freeze overnight (or up to 3 days).

To unmold bombe, dip bowl in a larger bowl of very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe ice cream drips off platter, and freeze until bombe is very firm, about 1 hour.

Make the topping: Place chocolate and shortening in a heatproof bowl set over a pot of simmering water. Stir until chocolate and shortening melt. Let cool slightly, then slowly pour on top of bombe, spiraling in concentric circles to create a solid center with long drips down the sides. Sprinkle pistachios on top, and freeze until chocolate is set, about 10 minutes.

Run a large knife under hot water, and dry well. Use it to slice bombe into wedges, as you would a cake, wiping knife clean between cuts.

International Deviled Eggs

MXF

Makes 1 dozen (24 pieces)

12 hard boiled eggs
3 tbsp mayonaisse
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp Korean bean paste
3 tbsp Panko breadcrumbs
Sriracha 4G 
Seaweed flakes 4G

Peel the eggs and cut in half LW. Scoop out the yolks and combine with next five ingredients. Spoon the filling into egg half and top with dot of Sriracha and seaweed flakes.

The above recipe is for the "Asian" version, but you can make deviled eggs for many versions:

GREEK: feta, black olives, diced tomato
AMERICAN: cheese, bacon, chives
MEXICAN: cotija, salsa, jalapeno

MXF

White Cheddar Corn Chowder

Martha Stewart Living, 2007

Makes 6 servings

    2 tablespoons olive oil                                        
    1 med. onion fine chop (1 c)                                   
    1 stalk celery fine chop (1/2 c)                               
    1/2 teaspoon ground coriander                                  
    1/4 teaspoon ground cumin                                      
    1/8 teaspoon cayenne pepper                                    
    1/2 cup dry white wine                                         
    3 yukon gold potato peel, 1/2-in cubes (2 1/2 c)               
    2 cups chicken broth                                           
    1 cup skim milk                                                
    3 cups corn kernels (6 ears)                                   
    1 1/4 teaspoons salt                                           
    Pepper                                                         
    2 ounces sharp white cheddar cheese grated (3/4 c)             

Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.

Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese. Chowder can be refrigerated in an airtight container for up to 3 days.

MY NOTE: I only used 4 ears of corn and 1 large potato. After pureeing 2 cups, it was really thick. So I just added more wine. Also, I doubled the cayenne and thought it was the right spiciness. It was actually really tasty, overall. My own photo.

MXF

New Potatoes with Ginger and Mint

Martha Stewart Living, 2007

Makes 4 servings

    1/4 cup + 2tbsp sesame oil                                     
    2 pounds new potatoes scrub, halve                             
    3 tablespoons grate, peel ginger                               
    Salt and pepper                                                
    3 cups water                                                   
    1/2 teaspoon cayenne pepper                                    
    1/4 teaspoon ground cumin                                      
    1/4 teaspoon tumeric                                           
    3/4 cup fresh mint leaves coarse chop                          
    Zest and juice of 1 lime                                       

PREP: 10 min/TOTAL: 35 min

Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.

Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)

Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.

MY NOTE: Wow, so tasty. I added a lot more water than called for.

MXF

Mint, Cucumber and Vodka Cocktails

Martha Stewart Living, 2007

Makes 4 servings

    2 English cucumber                                             
    Small ice cubes                                                
    1 cup loose pack mint leaves                                   
    2 teaspoons sugar                                              
    3 tablespoons lime juice                                       
    4 ounces vodka (1/2 cup)                                       
    1 ounce cointreau (2 tbsp)                                     

PREP: 5 MIN/TOTAL: 10 MIN

Cut 4 thin spears from 1 cucumber, and reserve for garnish. Peel remaining cucumbers, and quarter them lengthwise. Scrape out seeds with a spoon, and discard. Coarsely chop cucumbers, then puree in a food processor until smooth. Strain through a fine sieve, pressing on solids to extract as much liquid as possible.

Fill a cocktail shaker with ice. Add mint, sugar, and lime juice, and shake. Add 3/4 cup cucumber juice, the vodka, and Cointreau, and shake. Strain into 4 glasses filled with ice. Garnish each cocktail with a cucumber spear.

Matzo Munchie

Martha Stewart Living, 2007

    1 box matzo crackers                                           
    11 ounces white chocolate                                      
    11 ounces dark chocolate bar                                   
    3/4 cup fine chop toast nuts                                   
    1 1/2 cups chop dried fruit or crystallized ginger             

Brush one side of each piece of matzo with melted white or dark chocolate; drizzle remaining dark chocolate over white-chocolate-coated matzo and vice versa. Sprinkle with fruit and nuts. Refrigerate until chocolate is set, 15 minutes. Break bark into pieces. Serve immediately, or store in the refrigerator for up to a week.

Grilled Chocolate and Apricot Sandwiches

Martha Stewart Living, 2007

Makes 4 servings

    4 ounces dark chocolate bar fine chop                          
    16 dried apricots halved                                       
    4 pieces baguette ab. 5 in. long, cut LW                       
    1/2 teaspoon salt                                              

Divide chocolate and apricots among bottom halves of baguette, and sprinkle with salt. Sandwich with top halves.

Heat a grill pan over medium-high heat. Wrap the underside of a heavy skillet with foil. Place 2 sandwiches, top sides down, in grill pan. Top with skillet, and cook for 2 minutes. Flip, top with skillet, and cook until the chocolate has melted, about 1 minute. Repeat with remaining sandwiches. Serve immediately.

MY NOTE: Chop the apricots and use lots of chocolate on bottom and top to glue the bread together. In fact, might pull out some bread to make a trench for the fruit. Tasty and quick to cook.

MXF