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Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends Hardcover – October 13, 2009
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From Martha Stewart's Dinner at Home: Braised Chicken Marsala
- 4 skin-on bone-in chicken thighs (about 1 1/4 pounds)
- 4 chicken drumsticks (about 1 pound)
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 red onions, peeled and quartered through the stem
- 2 plum tomatoes, cut into 1-inch pieces
- 6 sprigs thyme
- 3/4 cup Marsala (sweet Italian fortified wine)
- 1 1/4 cups chicken stock, homemade (see page 260) or low-sodium store-bought
- Sage Polenta
Preheat oven to 400 F. Rinse chicken, pat dry with paper towels, and season both sides with salt and pepper. Heat oil in a large, high-sided sauté pan over medium-high. Working in batches, brown chicken on both sides, turning once, 10 to 12 minutes. Transfer chicken to a platter; tent loosely with parchment paper, then foil, to keep warm. After all chicken is browned, pour off excess fat.
Add onions, tomatoes, and thyme to the pan. Cook, stirring occasionally, until golden brown, about 4 minutes. Pour in Marsala; cook until reduced by half, about 5 minutes. Return chicken to pan and pour in stock; bring to a simmer. Transfer to oven; cook until chicken is cooked through and tender, about 35 minutes. Transfer chicken to a platter, and cover to keep warm.
Skim off excess fat from liquid in pan; simmer liquid over medium-high until slightly thickened, about 5 minutes. To serve, divide polenta among shallow bowls and arrange chicken on top; spoon pan sauce over each.
From Publishers Weekly
Created with busy cooks in mind, culinary guru Stewart's newest collection offers complete menus that take advantage of seasonal produce. Showcasing 13 menus for each season, Stewart groups recipes into meals, with each including a starter, main course, side dish and dessert. Especially helpful are the preparation schedules that head each menu and provide a to-do list for the entire meal, not just one dish. Sample menus include spring's salad with fresh mozzarella; turkey and pancetta meatballs; pasta with mint pesto and fava beans; and coffee ice cream affogato. As a summer dish, one can create a menu of salmon with creamy leeks, dilled rice salad, sugar snap peas with toasted almonds, and raspberry-mint gelatin cups. For a fall meal, there's warm Swiss chard and bacon dip, braised chicken Marsala, sage polenta, and sautéed pears in honey syrup. Throughout, Stewart provides helpful hints on a variety of topics such as how to make espresso, roast vegetables and make caramel. She also includes a helpful Basics section that covers how-to instructions for stocks, bread crumbs, toasting nuts and more. Gorgeous full-color photos (225 of them) add to the book's appeal. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Top customer reviews
Long review: One of the problems in preparing meals is what to make and how to pair things; what goes with what; how do you keep things fresh and not boring. This latest book from Martha and crew pretty much takes care of all those questions. Her dedication page was short, simple, and perfect, "To all homemakers in America, pressed for time yet caring for their families" and that summed up the purpose of this latest Martha offering.
The book is large, has excellent print on quality paper, is beautifully photographed and gives you the details, explanations, and sidebars for each meal along with the preparation schedule. And each and every dish has a close-up, detailed, delicious and accompanying photograph. The menu's are showcased according to season which helps to break down what would be easy to find in the markets at those times. For example, on page 121, there is an exquisite photograph of a fresh, ripe peach in honey syrup; while that would be great to serve anytime, the "summer" menu is perfect for it, while you would be more apt to find, enjoy and impress with blood oranges and pomegranates in winter.
At the same time, these aren't your standard all-American recipes of meatloaf and mashed potatoes. They are a bit beyond the normal fare and are fresh and different; but not so much that they seem foreign.
The ingredients are simple and easy to find; the food not too fussy, and the prep fairly easy even for busy folks with busy schedules. And with 52 menu suggestions, you can pick and choose what makes life easier for you regardless of the season, as well as mixing and matching those recipes your taste buds gravitate towards. Some samples of the seasonal menu's are:
Spring Salad with Fresh Mozzarella
Turkey and Pancetta Meatballs
Pasta with Mint Pesto and Fava
Coffee Ice Cream Affogato (liqueur-flavored hot expresso poured over ice cream)
Shrimp in Saffron Broth
Coucous with Golden Raisins
Apricot-Almond Ice Cream Sandwiches
Fontina and Herb Flatbread
Prosciutto-Wrapped Pork Cutlets
Cantaloupe Wedges with Feta Cheese
Honey-Glazed Chicken Skewers
Summer Squash and Olive Phyllo Tart
Espresso Cream Crunch
Herbed Turkey Burgers
Mixed Tomato Salad
Blackberry Shortbread Squares
Pork Kabobs with Thyme and Orange
Fennel, Red Onion, and Parsley Salad
Toasted Bulgur with Almonds
Skillet Rib-Eye Steaks
Broiled Peppers with Melted Cheese
Broccoli with Garlic and Anchovies
Molten Chocolate-Espresso Cakes
Pork Chops with Sauteed Apples and Onion
Shaved Fennel-Celery Salad
Mustard Mashed Potatoes
Warm Swiss Chard and Bacon Dip (this was a great meal; perfect for October)
Braised Chicken Marsala
Sauteed Pears in Honey Syrup
Tart Apple Bistro Salad
Hanger Steak with Caramelized Shallots
Oven-Baked Shoestring Fries
Roast Chicken Breasts in Creamy Tarragon Sauce
Warm Lentils with Spinach
Poached Pears with Chocolate Sauce
Spice-Rubbed Beef Filets (my next menu)
Port-Glazed Pearl Onions
Golden Potato Puree
At the back of the book, you get "Basics" which have soup stock recipes and hints on certain steps of cleaning and prepartion of some of the foods. Then the menu's seasons are broken down into categories such as "Starters", "Mains", "Sides" and "Desserts".
"Its a good thing".
Oddly enough, most of the Asian style recipes were quite good, but statistically, I would make fewer than half of these again. Most of the meals take much longer than the hour she claims they can be cooked in; if I had a sous chef, perhaps it would work.