Over the span of nearly 45 years, Martha Stewart has published an impressive 100 books, each one filled with creativity and passion. Her latest cookbook, "Martha: The Cookbook," is a celebration of this incredible milestone. It’s not just another cookbook—it’s a love letter to cooking and entertaining. "Choosing just 100 recipes from the thousands I’ve created over the years was no small task," Martha admits. "But every single one of these recipes has been a trusted favorite in my kitchen, and I hope they’ll become yours too." So, whether you're planning a cozy dinner for two or hosting a grand gathering, these dishes are sure to impress. Let’s dive in and get cooking!
Frisée Salad with Lardons: A Classic with a Twist
(Serves 4)
This salad is a perfect example of how simple ingredients can come together to create something extraordinary. Imagine crisp frisée lettuce, tender watercress, smoky lardons, and a perfectly poached egg—all tied together with a tangy vinaigrette. It’s a dish that’s both elegant and comforting, making it ideal for any occasion.
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Ingredients:
1 medium shallot, finely chopped
4 1/2 tsp. sherry vinegar
1 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
8 oz. thick-cut bacon, cut into 1/2" pieces
4 large eggs
3 heads of frisée, inner white part only, washed and spun dry, torn into bite-size pieces
1 small bunch watercress, washed and spun dry
Directions:
1. Start by preparing the vinaigrette. In a medium bowl, whisk together the finely chopped shallot, sherry vinegar, and Dijon mustard until well combined. Slowly drizzle in the olive oil while continuing to whisk, ensuring the mixture emulsifies. Season with salt and pepper to taste, and set aside.
2. Heat a large skillet over medium-high heat. Add the bacon pieces and cook until golden brown and crispy, about 6 to 8 minutes. Remove from the pan and place on a paper towel-lined plate to drain excess grease.
3. For the poached eggs, fill a large skillet about two-thirds full with water and bring it to a boil. Reduce the heat to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Cook for 1 to 2 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove the eggs and place them on a paper towel to drain.
4. In a large mixing bowl, combine the frisée, watercress, and cooked bacon. Drizzle the vinaigrette over the top and toss gently to combine. Divide the salad among four plates and top each with a poached egg. Serve immediately and enjoy the rich, savory flavors of this delightful dish.
Nutritional Information:
PER SERVING: 403 calories, 21g protein, 4g carbs, 1g fiber, 1g sugar, 35g fat.
Honey-Mustard Salmon: Sweet and Tangy Perfection
(Serves 6)
When it comes to seafood, salmon is always a crowd-pleaser. This honey-mustard glazed salmon is no exception. The combination of sweet honey, sharp Dijon mustard, and tender salmon creates a flavor profile that’s both comforting and exciting. Paired with shallot confit, it’s a dish that’s sure to leave your guests asking for seconds.
Ingredients:
20 shallots
Safflower oil, enough to cover the shallots
1/2 cup honey
1/2 cup Dijon mustard
8 (7-oz.) pieces of salmon fillet
Kosher salt and freshly ground pepper
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Directions:
1. Begin by making the shallot confit. Peel the shallots and place them in a small saucepan. Cover them completely with safflower oil and cook over low heat for about an hour, or until they become soft and translucent. Once done, let them cool and store them in an airtight container in the refrigerator for up to two weeks.
2. Preheat your broiler to medium-high. In a small bowl, mix together the honey and Dijon mustard until smooth. Season the salmon fillets generously with salt and pepper, then brush each piece with about a tablespoon of the honey-mustard glaze.
3. Place the salmon on a foil-lined baking sheet and broil for 7 to 9 minutes, brushing with additional glaze halfway through cooking. The salmon should be cooked through but still slightly translucent in the center.
4. To serve, place the salmon fillets on a platter alongside the shallot confit. Garnish with fresh parsley sprigs and serve alongside a vibrant green vegetable like wilted spinach or steamed broccoli. The result is a dish that’s both satisfying and visually stunning.
Nutritional Information:
PER SERVING: 305 calories, 27g protein, 29g carbs, 0g fiber, 23g sugar, 8g fat.
