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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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If you are a master chef, don't bother..... If you want to have meals the family raves about, without killing yourself in the kitchen, do yourself a favor. Buy this book.
There are some great salad recipes in here if you like salads. Mine always ended up being the same boring thing, so these recipes mixed it up.
I have found most of the ingredients in my regular grocery store (HEB), which surprised me because some things I had never heard of. I thought I would never find it in my store, but I did. I realized then, just how many items a grocery store has that we just pass by because it's not in our usual repertoire. I've only had to go to Whole Foods once or twice to find something, and I've tried most recipes.
I've even made myself try things I would normally never eat like tofu and clams. (I like in Texas. We eat beef!) And we have liked just about everything I've cooked, even my 5 year old.
This cookbook is my favorite one. I made myself follow it to the letter. I'm the queen of substituting things I don't eat with things I do. But I wanted to try new things and cook new things because our dinners were becoming so boring and redundant, cooking the same ole things. This book helped me step outside of my comfort zone and it's been great fun!!
For each season, there is a set of meals (52 in all, one for each week).
Spring: Here is an example (and one that I aim to try out in the near future--except for the rhubarb!). Baby lamb chops with lemon strips; asparagus with aioli; Quinoa, pea, and mint salad; vanilla-poached rhubarb. The lamb chops are very simply made. The asparagus dish is also quite doable. I have never used quinoa before, but have seen a number of recipes that use it, so this dish intrigues me (again, looks pretty straightforward to make). The rhubarb? I'll let that go, since I'm not a fan!
Summer: "The markets are overflowing with local fruits and vegetables at their peak, yet the long, sunny days cut short any thoughts of spending hours in the kitchen (Page 73)." One example. Avocado and lemon on toasted rustic bread; Seared tuna in tomato-basil sauce; green beans with lemon butter; Peaches in honey syrup. The tuna dish uses readily available ingredients, so would be pretty easy to make for the home cook.
Fall: As Stewart puts it, a season with plentiful produce lending itself to heartier preparations. The example? Pork chops with sautéed apples and onion (I have made a similar dish, but this recipe promises to be more delicious still); Shaved fennel-celery salad; mustard mashed potatoes; maple custards.
Winter: Here is the example that I especially like. Roast chicken breasts in creamy tarragon sauce (I haven't used tarragon as much as I should have over time, given that it adds an interesting taste to dishes); warm lentils with spinach; caramelized endive; poached pears with chocolate sauce.
All in all, a fun, accessible set of recipes. I look at this as a fine addition to my kitchen library.