Kate's Cuisine » Martha Stewart

Martha’s Blackberry Swirl Pound Cake

kate — Fri, 25 Nov 2011 02:25:36 +0000

1/2 cup unsalted butter, room temperature, plus more for pan $0.45
1 1/3 cups blackberries $1.25
1 1/4 cups, plus 2 tablespoons sugar $0.24
1 1/2 cups all-purpose flour $0.21
1/2 teaspoon coarse salt $0.01
1/4 teaspoon baking powder $0.01
2 large eggs, lightly beaten $0.40
1/2 teaspoon pure vanilla extract $0.11
1/2 cup sour cream, room temperature $0.30

Total Cost $2.98
Cost per Serving $0.33

1.) Preheat oven to 350 degrees Fahrenheit. Lightly butter a 5″ x 9″ loaf pan and line with parchment, leaving a 2″ overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons of sugar. In a medium bowl, whisk together flour, salt, and baking powder.

2.) In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

3.) Transfer half the batter to the pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and top with remaining puree. With a skewer or thin-bladed knife, swirl batter and puree together, just until beautiful lines of the fruit can be seen interspersed with the batter. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire ack. about 30 minutes. Lift cake out of pan using parchment and place on a serving plate. Let cool completely before slicing.

4.) Serve and enjoy!

Read my review on Martha’s Blackberry Swirl Pound Cake here

Emeril’s Brown Butter, Sage, and Mushroom Stuffing

kate — Thu, 13 Oct 2011 00:50:41 +0000

3 teaspoons, plus 5 tablespoons, unsalted butter $0.33
2 1/2 cups chicken stock $1.50
1 large egg $0.20
1 large egg yolk $0.10
1/2 cup bacon, sliced, about 4 slices $1.20
1 small onion, finely chopped $0.47
1/2 cup celery, finely chopped, about 4 stalks $0.36
1/2 pound button mushrooms, sliced $1.50
2 teaspoons garlic, minced $0.02
1/4 cup flat-leaf parsley, chopped $0.50
2 tablespoons fresh sage, chopped $0.37
1 loaf Italian bread, torn into small bite-size pieces $1.99
1/2 teaspoon coarse salt $0.01
1/4 teaspoon cayenne pepper $0.01

Total Cost $8.56

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Butter a 9″ x 9″ square baking dish or a 10″ x 6″ oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and butter with 1 teaspoon butter. Set prepared dish and foil aside until ready to bake.

3.) In a small bowl, whisk together chicken broth, egg, egg yolk; set aside.

4.) Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.

5.) Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking for 15 more minutes. Remove from oven and allow stuffing to cool for 5 minutes.

6.) Serve and enjoy!

Read Emeril’s Brown Butter, Sage, and Mushroom Stuffing review here

Martha’s Grilled Potato Slices with Salt & Vinegar

kate — Fri, 12 Aug 2011 00:22:31 +0000

1 pound potatoes, cut lengthwise into 1/4″-thick slices $2.99
2 cups white vinegar $1.08
2 tablespoons extra virgin olive oil $0.36
1 1/2 teaspoons sea salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost $4.45

1.) Bring potatoes and vinegar to a boil in a medium saucepan over medium heat, making sure that vinegar is covering the potatoes. Reduce heat to medium-low and simmer just until potatoes are fork-tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well and gently toss with olive oil, salt and pepper.

2.) Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Remove from grill and sprinkle with salt.

3.) Serve and enjoy!

Read the review here

Green Bean Casserole

kate — Fri, 03 Dec 2010 03:01:02 +0000

6 tablespoons unsalted butter, plus more for dish $0.36
1 medium onion, cut into a 1/4″ dice $0.47
1 red bell pepper, seeded and cut into 1/4″ dice $0.45
1 pound button mushrooms, stems trimmed, quartered $1.99
2 teaspoons coarse salt $0.02
1/2 teaspoon freshly ground pepper $0.01
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces $5.24
6 tablespoons all-purpose flour $0.12
2 cups milk $0.54
1 pinch cayenne pepper $0.07
1 pinch grated nutmeg $0.05
1 cup grated Parmesan cheese $2.99
1/4 cup bread crumbs $0.11
1/4 cup canola oil $0.28
4 shallots, cut crosswise into 1/4″ rings $2.00

Total Cost $14.70

1.) In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.

2.) Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.

3.) Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.

4.) Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.

5.) Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.

6.) Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top.

7.) Serve and enjoy!

Read the review here

Sweet Potato Cannelloni

kate — Thu, 21 Oct 2010 19:04:56 +0000

3 medium sweet potatoes (about 1 pound each) $1.50
3/4 cup low-fat cottage cheese $0.75
1 Fuji apple, diced with skin on $1.00
3 tablespoons chopped fresh chives $0.99
1/2 cup fresh Parmesan cheese, grated, plus 2 tablespoons for garnish $1.87
1/4 teaspoon coarse salt $0.01
2 teaspoons olive oil, divided $0.06
1/3 cup chopped walnuts (optional) $0.99

Total Cost $7.17

1.) Preheat oven to 375 degrees Fahrenheit. Wrap one sweet potato in parchment paper, and then in foil. Pierce with fork several times. Bake until tender, about one hour. After sweet potato is removed from the oven, reduce the temperature to 350 degrees Fahrenheit and allow sweet potato to cool. Then, prepare a casserole dish by placing one teaspoon of olive oil into it and rubbing it all around so cannellonis don’t stick when placed in it.

2.) Meanwhile, peel remaining sweet potatoes. Using a mandoline or a chef’s knife, cut potatoes lengthwise into very thin slices until you have about 30. Trim to make rectangles.

3.) Bring a large pot of water to a boil. Add half of the sweet potato slices and cook until tender, about 2 minutes. Using a slotted spoon, remove slices and lay on baking sheet to cool slightly. Repeat with remaining slices.

4.) Remove peel from baked sweet potato and puree the flesh in a food processor. Add cottage cheese and then puree until smooth.

5.) Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, Parmesan, salt and pepper.

6.) Place one heaping teaspoon of the potato-cheese mixture in the centre of one of the sweet potato slices. Roll up the sweet potato and place in the prepared casserole dish seam-side down. Repeat with the remaining cannelloni. At this point, you can then cover the cannelloni if you wish, and place in refrigerator overnight. Before baking, remove from fridge and bring up to room temperature.

7.) Brush one teaspoon olive oil over cannelloni. Bake until heated through, about ten to fifteen minutes. Remove from the oven and sprinkle with walnuts and two tablespoons of grated Parmesan cheese.

8.) Serve and enjoy!

Read the review here

Chris Bianco’s Pizza Dough

kate — Thu, 10 Dec 2009 22:20:02 +0000

Why buy it when it’s so easy to make?

2 1/4 teaspoons dry active yeast (one 1/4 oz. envelope) $0.33
2 cups warm water Free!
5 to 5 1/2 cups all-purpose flour $1.21
2 teaspoons fine sea salt $0.02
Extra virgin olive oil, for the bowl $0.02

Total Cost $1.58

1.) Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.

2.) Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it’s easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.

3.) Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it’s done; an indent should remain.

4.) Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.

5.) Add toppings of your choice for traditional pizza or use for stromboli, panzarotti, or breadsticks. Place in oven and cook as directed in whichever pizza/stromboli, etc. recipe you’re using.

6.) Serve and enjoy!

Read the review here

Spinach and Cheese Puff

kate — Sun, 06 Dec 2009 18:31:18 +0000

Butter, for baking dish $0.06
3 packages frozen spinach, thawed and squeezed dry $2.97
1 1/2 cups half and half $1.32
3 large eggs, lightly beaten $0.51
1 1/2 cups Gruyere cheese 5.99
Coarse salt and ground pepper $0.02
1/4 teaspoon ground nutmeg $0.04

Total Cost $10.91

1.) Preheat oven to 350 degrees Fahrenheit. Butter a shallow 1-quart baking dish.

2.) In a large bowl combine spinach, half and half, eggs, 1 cup of cheese, 2 teaspoons salt, 1/8 teaspoon nutmeg and pepper; stir to combine. Spread evenly in prepared baking dish and top with remaining cheese. Bake until set and top is golden brown, about 30 – 35 minutes. These can be prepared one day in advance and placed in the fridge. When ready to serve, take them out of the fridge and bring them up to room temperature and baking.

3.) Serve and enjoy!

Read the review here

Double Stuffed Sweet Potatoes

kate — Tue, 24 Nov 2009 02:35:48 +0000

A recipe so good, it could only come from Martha.

10 sweet potatoes $5.00
1/2 cup sour cream $0.30
6 tablespoons butter, softened $0.36
6 tablespoons cold butter, cut into 3/4″-thick slices $0.36
1 3/4 cups packed light brown sugar $0.35
4 tablespoons freshly squeezed lemon juice $0.08
1/2 teaspoon freshly grated nutmeg $0.09
Coarse salt and freshly ground pepper $0.04
2/3 cup pecans, toasted, coarsely chopped $1.40
40 large marshmallows, halved crosswise $0.80

Total Cost $8.78

1.) Preheat oven to 400 degrees Fahrenheit. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

2.) Cut a lengthwise slit in the potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving about 1/2″ edge around the skins. Put flesh in a medium non-reactive bowl, then transfer half to a food processor. Process until smooth and then return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

3.) Reduce oven temperature to 350 degrees Fahrenheit. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 8 of the potato shells, dividing evenly, and discard remaining two shells. Refrigerated shells can be kept for up to one day before completing the cooking process.

4.) Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and the pecans. Arrange marshmallow halves on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 – 10 minutes.

5.) Serve and enjoy!

Read the review here

Martha Cocoa Cake

kate — Thu, 05 Nov 2009 01:33:23 +0000

The only Martha recipe I’ve ever been so incredibly disappointed by.

For the Cake:
12 tablespoons unsalted butter, room temperature, plus more for the pan $0.72
2 1/2 cups all-purpose flour, plus more for the pans $0.55
3/4 cup cocoa powder $3.00
1 teaspoon baking soda $0.02
1/4 teaspoon salt $.01
1 cup granulated sugar $0.19
1 cup brown sugar $0.20
3 large eggs $0.51
2 teaspoons vanilla extract $0.44
1 1/2 cups buttermilk $1.31

For the Buttercream:
1 cup unsalted butter, room temperature $0.89
2 jars marshmallow cream $5.98
2/3 cup cocoa powder $2.66
2/3 cup semisweet chocolate chips, melted and cooled $1.32
1 tablespoon vanilla extract $0.66

Total Cost: $18.46

1.) Make the cake: Preheat oven to 350 degrees Fahrenheit. Butter and lightly flour two 9″ round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt.

2.) In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Blend in vanilla.

3.) Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrapes the sides as needed along the way.

4.) Pour batter into pans. Bake until toothpick inserted comes out clean, about 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely.

5.) Make the buttercream: In mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate, vanilla, and one tablespoon water. If too thin, refrigerate for about 5 minutes.

6.) Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream and sprinkle with decorations, if desired.

7.) Serve and enjoy!

Read the review here

Martha’s Simple Stuffing

kate — Wed, 04 Nov 2009 02:49:09 +0000

Just as the name says, it’s simple and it’s Martha. What could be bad?

2 loaves Italian bread, torn into bite-sized pieces $3.98
4 tablespoons butter, room temperature, plus more for baking dish $0.30
4 celery stalks, thinly sliced $0.44
4 shallots, minced $2.00
2 garlic cloves, minced $0.02
Coarse salt and ground pepper $0.02
1/2 cup dry white wine $0.25
1/2 cup fresh parsley leaves, chopped OR 1/4 cup dried parsley flakes $0.25
3 large eggs, lightly beaten $0.51
2 cups chicken broth $1.00

Total Cost $8.77

1.) Preheat oven to 400 degrees Fahrenheit. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

2.) In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 5 to 7 minutes. Add wine until evaporated, 3 to 5 minutes. Transfer to a large bowl. At this point, you can keep the dried bread out and the vegetables in the fridge after cooking to pull the dish together easily the next day.

3.) To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to combine. Mix in half of the broth. Continue adding broth just until the bread is moistened but not wet. There should be just enough liquid in the bowl as there is bread to soak it up, with none of the broth sitting in the bottom of the bowl.

4.) Just before roasting turkey, stuff the cavity with 4 cups of stuffing. Spoon remaining stuffing into a casserole dish. Cover with buttered aluminum foil and refrigerate. When turkey is taken out of oven to rest, place covered dish in oven, and bake until it is warmed through, 25 to 30 minutes. Uncover and bake another 10 minutes until crisp and golden.

5.) Serve and enjoy!

Read the review here