Over the past nearly 45 years, Martha Stewart has published 100 books. Her centennial, Martha: The Cookbook, is a celebration of this milestone. “It was not an easy task to choose just a hundred recipes from the thousands created over the years,” she shares. “I have turned to each and every one of these recipes over the years, again and again, and I hope you will, too.” Try these simple and mouthwatering dishes tonight!
Frisee Salad With Lardons
(Serves 4)
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 frisee, inner white part only, washed and spun dry, torn into bite-size pieces
1 small bunch watercress, washed and spun dry
Directions:
1. In a bowl, whisk shallot, vinegar and mustard. Whisk in oil; season. Set aside.
2. In a skillet over medium-high, cook bacon 6 to 8 min. Transfer to a paper towel–lined plate to drain.
3. Fill a large, deep skillet 2⁄3 full of water. Bring to a boil, then turn to simmer. Break an egg into a bowl; gently slide into water. Repeat with remaining eggs. Poach 1 to 2 min. Use a slotted spoon to remove; place on a paper towel to drain.
4. Add frisee, watercress and bacon to bowl; toss with vinaigrette. Divide among 4 plates. Top each salad with 1 poached egg.
PER SERVING: 403 cal, 21g protein, 4g carbs, 1g fiber, 1g sugar, 35g fat.
Honey-Mustard Salmon
(Serves 6)
20 shallots
Safflower oil, to cover shallots
1⁄2 cup honey
1⁄2 cup Dijon mustard
8 (7-oz.) pieces salmon fillet
Kosher salt and freshly ground pepper
Directions:
1. Peel the shallots and place them in a small saucepan. Cover with oil and cook over low heat until the shallots become very soft and translucent, about 1 hr. (The shallot confit can be refrigerated in an airtight container up to 2 weeks.)
2. Preheat the broiler to medium-high. In a small bowl or cup, mix together the honey and Dijon mustard. Season the salmon with salt and pepper. Brush each piece with 1 tbsp. of the honey-mustard glaze. Place the salmon on a foil-lined baking sheet. Place in the broiler and cook, brushing with more glaze halfway through, until just a bit translucent in center, 7 to 9 min.
3. Place the salmon and shallot confit on a platter and garnish with parsley sprigs. Serve with a green vegetable, such as wilted spinach or steamed broccoli.
PER SERVING: 305 cal, 27g protein, 29g carbs, 0g fiber, 23g sugar, 8g fat.
Plum Cobbler
(Serves 8)
3 lbs. plums, pitted and cut into wedges
1⁄4 cup plus 3 tbsp. granulated sugar
2 tbsp. cornstarch
1 tbsp. lemon juice
1 1⁄4 tsp. kosher salt
1 1⁄2 cups flour
1 1⁄2 tsp. baking powder
1⁄4 tsp. baking soda
6 tbsp. unsalted butter, chilled and cut into pieces
1⁄3 cup buttermilk
1⁄3 cup heavy cream
Coarse sanding sugar, for sprinkling
Directions:
1. Heat oven to 375°F. Butter a 21⁄2-qt. baking dish. Line a rimmed baking sheet with parchment and top with a wire rack.
2. In a bowl, mix plums, 1⁄4 cup sugar, cornstarch, lemon juice and 1⁄2 tsp. salt. Put in dish.
3. In a bowl, whisk flour, baking powder, baking soda and remaining sugar and salt. Cut in butter to form clumps no larger than peas. Stir in buttermilk and cream until a soft, sticky dough forms.
4. Form 8 biscuits. Place on fruit. Brush tops with more cream and sprinkle with sanding sugar. Bake on baking sheet 75 min. Cool on a wire rack 30 min. before serving.
PER SERVING: 224 cal, 3g protein, 31g carbs, 1g fiber, 14g sugar, 11g fat.
