Martha Stewart

Cheesy Grits Recipe

As part of our “good luck” eats on New Year’s Day, I am finally getting around to posting the recipes that were used and are share worthy.

First up, Martha Stewart’s Cheesy Grits. I chose grits instead of cornbread because…well, it looked really good when we saw Martha cooking these up on PBS.

This simple yet satisfying recipe makes delicious creamy, cheesy grits that could be modified to be a main course (a little shrimp and grits, sausage and grits, anything and grits). We used the grits as a tasty side to our pork. The leftovers were just a great the next day!

Here is my adaptation along with a link to Martha’s original recipe:

Ingredients

4 cups chicken stock or broth

1 cup grits (I buy in bulk from Annie Kay’s)

1/2 teaspoon kosher salt

Grated sharp cheddar and parmesan cheeses, about 2 cups divided but who really measures?

2 tablespoons unsalted butter

Freshly ground black pepper

Thick bacon slices, cooked and diced

Tomato slices (about 1/4″ thick)

Directions

  • Bring 4 cups chicken stock or broth and salt to a boil.
  • Using a whisk, stir constantly and add grits in a slow, steady stream. Lower heat but keep at a rapid simmer.
  • Cook, stirring constantly, until broth is absorbed and grits are creamy.
  • Remove from heat. Add butter and half of the grated cheese. Stir in with a wooden spoon.
  • Season to taste with salt and pepper.
  • Rub inside of ramekin with butter. Fill to about 2/3 full with the grits.
  • Top with diced, cooked bacon and a slice of tomato, then top with cheese.
  • Place ramekin on a rimmed baking sheet.
  • Broil until cheese is melted and slightly browned.

We’ve made these again. All told, this recipe probably takes about 15-20 minutes to prepare. It is quick, easy and tastes super.

Leeks – two recipes to try (quiche & tart)

Leeks

Leeks

We have leeks ready for harvest!

What a wonderful relative of garlic and onions. Delicate. Mild. Fun to cook with…in fact, here are some recipes on my radar to try:

Leek, Bacon, & Gruyere Crustless Quiche

INGREDIENTS

2 medium leeks, white and light green parts

1 1/2 teaspoons kosher salt

6 ounces thinly sliced bacon, 6 to 8 slices

4 tablespoons unsalted butter, softened

2 tablespoons freshly grated Parmesan cheese

2 cups half-and-half

2 large eggs

2 large egg yolks

Freshly ground black pepper

Pinch freshly grated nutmeg

4 ounces grated Gruyere or Swiss cheese, about 1 cup

DIRECTIONS

1. Trim the root of the leek, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 3-inch lengths, keeping leaves together. Put leeks in a large skillet with water to cover and 1 teaspoon salt. Simmer over medium heat until the leeks are tender, about 6 minutes. Drain the excess water, add 2 tablespoons butter, and cook over medium heat until the leek edges are golden brown and sweet.

2. Cook the bacon in a medium skillet, until just crisp. Transfer to paper towels to drain.

3. Preheat oven to 350 degrees F. Brush a 9-inch glass or ceramic pie pan with 2 tablespoons butter and sprinkle the grated Parmesan evenly on top. Put pan on a baking sheet.

4. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with 1/2 teaspoon salt, pepper, and nutmeg. Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese. Place the leeks, browned side up, on the cheese and pour the custard over the fillings.

5. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Copyright 2009 Television Food Network, G.P. All rights reserved From Food Network Kitchens

Leek and Olive Tart with Two Cheeses

(Martha Stewart)

INGREDIENTS

15 to 20 baby leeks or 3 large leeks, white and pale-green parts only

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

Coarse salt

1 teaspoon finely chopped fresh thyme

1 box (14 ounces) frozen puff pastry, such as Dufour, thawed

1 large egg beaten with 1 tablespoon water

1/4 cup freshly grated Parmesan cheese

Scant 1/4 cup Nicoise olives, pitted

4 ounces Pave d’Affinois or other soft-ripened cheese (such as Camembert or Perail), thinly sliced (I think I will go for some feta)

DIRECTIONS

1. If using baby leeks, halve lengthwise and trim to about 3 inches long. If using regular leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside.

2. Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.

3. Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.

4. Preheat oven to 375 degrees. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.

5. Remove tart from oven, and arrange soft cheese over top. Using an offset spatula, slide tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

Korean Cucumber Pickle

This recipe also sounded simple and delicious….

Korean Cucumber Pickle

The longer the cucumbers have to soak up the flavors of the marinade the more delicious they will be.

Mad Hungry, March 2011 http://www.marthastewart.com/338545/korean-cucumber-pickle

Ingredients

  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups)
  • 1 scallion, white and light green parts, thinly sliced
  • 2 cloves garlic, crushed and peeled

Directions

In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

© 2014 Martha Stewart Living Omnimedia. All rights reserved.

Cucumber Salad with Sour Cream and Dill Dressing Recipe

This week’s featured fruit…CUCUMBERS…so let’s get cooking! We have oodles of cucumbers coming in, so I thought I would browse the internet for some recipe suggestions.

Cucumber Salad with Sour Cream and Dill Dressing Recipe

Everyday Food Fresh Flavor Fast, 2010 http://www.marthastewart.com/317461/cucumber-salad-with-sour-cream-and-dill

 Prep Time 15 minutes

Total Time 15 minutes

Serves 4

 Ingredients

  • 1/2 cup reduced-fat sour cream (I’d stick with the real deal, personally)
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons chopped fresh dill, plus more for garnish (optional)
  • Coarse salt and ground pepper
  • 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise (I would use any and all cucumber varieties for this one)

 Directions

  1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
  2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

© 2014 Martha Stewart Living Omnimedia. All rights reserved.