Martha Stewart’s Health Rolls

Bring to a boil in saucepan, reduce to a summer and cook until tender (12-25 minutes) then let cool:
½ C. wheat
2 C. water
Combine and proof:
1 C. warm milk
1 T. yeast
½ C. honey
Add:
2 eggs
½ C. quick cooking oatmeal
1 ½ C. whole wheat flour
1 t. pepper
1 T. salt
cooled bulghur wheat
Knead. Cover and let rise 1 ½- 2 hours.
Oil two round cakes pans with:
olive oil.
Roll 2 ounce portions of dough into balls and place 11 balls of dough in each cake pan. Brush tops of balls with olive oil.
Cover with plastic wrap and set aside to rise again until half again as large (20-25 minutes).
Sprinkle tops of rolls with:
3 T. mixed seeds (poppy, sesame or fennel)
Bake 375 degrees, 20-22 minutes.

Martha Stewart’s Key Lime Pie

Graham cracker crust:
Combine in blender or food processor:
14 graham crackers (1 ½ C. crumbs
6 T. melted butter
¼ C. sugar
½ t. cinnamon
Press into 9 inch pie pan
Bake 8 minutes then refrigerate 1 hour.

Combine thoroughly with whisk:
5 large egg yolks
1 14 oz. can sweetened condensed milk
¼ C. plain yogurt
Wisk in:
5 ounces (5/8 C.)
key lime juice
Pour into graham cracker crust.
Bake 8 minutes in preheated 350 degree oven.
Cool & refrigerate 2 hours.
Spread over top of pie:
Whipped cream
Refrigerate overnight.

Martha Stewart’s Pumpkin Pie 101

CRUST:
Makes 2 pie crusts
Place into food processor and process for a few seconds to combine:
2 ½ C. flour
1 t. coarse salt
1 t. sugar
Add:
½ pound unsalted butter, cut into small pieces.
Add:
5 T. ice water in a slow, steady stream through the feed tube just until the dough holds together, 30 seconds.
Divide dough in half.
Roll and place in the bottom of two pie tins, make edge and prick crust all over with fork.
(Chill the crust and then line with foil and beans (to keep the crust from bubbling) and bake for 15 minutes at 350 degrees, if desired, to keep the crust from becoming soggy.)

FILLING
Combine:
3 C. pumpkin puree
1 ½ C. packed light brown sugar
2 T. cornstarch
1 t. salt
1 ½ t. cinnamon
1 ½ t. ground ginger
¼ t. ground nutmeg
6 eggs
3 C. evaporated milk

Pour into 2 pie shells.
Bake until a knife inserted into the center of the pie comes out almost clean. This will take 40-45 minutes at 350 degrees.
Top with:
Whipped cream.

Martha Stewart’s Perfect Pie Crust

Combine:
2 1/1 C. flour
1 t. salt
1 t. sugar
Cut in to texture of coarse meal:
1 C. (2 sticks) chilled, unsalted butter
Blend in until a handful of dough squeezed together just holds its shape:
¼ to ½ C. ice water- 2 T. at a time
Divide dough into 2 equal pieces and put each piece on a piece of plastic wrap. Flatten and form two disks.
Wrap and refrigerate for at least 1 hour.
Roll each disk on a lightly floured board.
Lightly butter pie plate.
Place dough on plate, fit to plate and cut off excess leaving one inch overhand. Fold dough under to reinforce edge.

Mom and Dad’s Farewell Dinner From Martha Stewart’s Living Magazine October 2004

Mom and Dad’s
Farewell Dinner
From Martha Stewart’s Living Magazine
October 2004

Apricot-Dijon Chicken

Rinse, pat dry and place in baking dish::
8 chicken thighs (we used chicken breasts) seasoned with:
Salt and pepper
Bring to a boil & simmer until thickened and reduced by half, about 15 minutes::
1 12 oz. jar apricot jam
2 T. honey
2 T. Dijon mustard
Spoon apricot mixture over chicken, coating evenly.
Bake at 425 degrees in a preheated over until juices run clear when chicken is pricked with a fork, about 30 minutes, basting with sauce from bottom of dish every 10 minutes.

Menu: Roasted Red Potatoes, Green Beans with Pecans and Lemon, Banana Chocolate Chunk Ice Cream

Martha Stewart’s Macaroni and Cheese 101- a Matt Speciality!

Butter 3 quart casserole dish.
Cut off crusts and tear into pieces:
6 slices white bread
Melt and pour over top of bread:
2 T. butter
Set aside.
Melt in medium saucepan:
6 T. butter
Add and stir to form paste:
½ C. flour
Stir in & thicken, stirring constantly:
5 ½ C. hot milk
Remove from heat and add:
2 t. salt
¼ t. nutmeg
¼ t. black pepper
¼ t. cayenne pepper
3 C. cheddar cheese
1 ½ C. Gruyere cheese or
1 C. Pecorino Romano cheese
Set aside.
Fill & bring to a boil:
large saucepan of water
Add and cook until the outside of the pasta is cooked and the inside is underdone (2 to 3 minutes less than manufacturer’s directions).
1 pound elbow macaroni
Transfer macaroni to colander and rinse under cold running water.
Drain well.
Stir macaroni into cheese sauce.
Sprinkle top with:
1 ½ C. grated cheddar cheese
½ C. Gruyere or
¼ C. Pecorino Romano and
buttered bread crumbs
Bake 375 degrees until browned on top, about 30 minutes.

Martha Stewart’s All American Meat Loaf

Process:
3 slices white bread to crumbs.
Shred in food processor & add to crumbs:
1 large carrot
1 rib celery
½ medium yellow onion
2 cloves garlic
½ C. parsley leaves
Add: ½ pound ground round
½ pound ground pork
½ pound ground veal, optional
½ C. catsup
2 t. dry mustard
2 large eggs
1 t. pepper
1 t. Tabasco
½ t. chopped rosemary
Knead together and form into a loaf.
Cut a 5 x 11 piece of parchment. Put in on a baking rack set in a baking tray.
Set the loaf on the parchment.
Mix together & brush over loaf:
3 T. catsup
2 T. brown sugar
1 T. olive oil
Cook in hot oil until soft & golden:
1 small red onion cut into ¼ inch rings
Sprinkle onion over loaf.
Bake 30 minutes at 400 degrees.
Sprinkle rosemary needles on top.
Continue baking 25 minutes more.

Martha Stewart’s Beef Stew

Pat dry, and dip flour:
2 ½ pounds beef- stew meat
Season with:
Salt and pepper
Brown about 6 minutes in:
1 T. olive oil
Remove meat from pan.
Add to pan:
2/3 C. grape sparkling cider
Stir with wooden spoon, scraping loose any browned bits on the bottom of the pan. Add cooking liquid to meat.
Brown in:
2 T. olive oil
8 ounces pearl onions, peeled
Cook, stirring occasionally until golden all over, about 3 minutes.
Deglaze pan with:
1/3 C. grape sparkling cider
Return beef and cooking liquid to pot.
Add:
2 1/14 C. beef stock
1 C. canned whole plum tomatoes, crushed
salt and pepper
Bring to a boil, reduce heat to low, cover and cook 1 1/3 hours.
Add:
5 carrots, peeled in cut into 1 inch pieces
12 ounces small white button mushrooms, halved or quartered if necessary.
Cook covered until meat and vegetables are tender- 45-50 minutes.

Martha Stewart’s Chocolate Bread Pudding from Linda Matthews

Use a day old load of brioche or good quality white bread for this pudding, but don’t remove the crusts. If made ahead and refrigerated, you can reheat the whole pudding, covered with foil. Serves 8 to 10.

2 Cups heavy cream
2 Cups milk
1 Tablespoon vanilla
1 Loaf brioche or good quality white bread (about 1 pound)
12 Ounces bittersweet chocolate, roughly chopped, plus ¼ C. shaved for garnish
8 large egg yolks
¾ C. sugar
whipping cream

1. Heat oven to 325 degrees. Cut the brioche into ¼ inch thick slices. Cut each slice into quarters, reserving bread tops. Fill a 9 x 12 glass baking dish with the bread pieces.
2. Place cream, milk and vanilla in a medium saucepan and bring to a boil. Remove from Heat and add chocolate. Whish until smooth. Combine egg yolks and sugar in a large bowl. Whish to combine. Very slowly pour chocolate mixture into egg-yolk mixture, whisking constantly, until fully combined.
3. Slowly pour half of the chocolate mixture over bread, making sure that all bread is thoroughly soaked. Arrange the reserved bread tops on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining chocolate mixture over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over dish and press down to soak bread thoroughly. Remove plastic and wipe edges of the dish with a damp towel and allow to sit for 30 minutes. Place dish in a larger pan, and fill with hot water halfway up the sides of the dish. Bake until set, about 35 minutes. Serve with whipped cream and chocolate shavings.