arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
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Make the Kirsch simple syrup: Heat sugar and water
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Bake cookies (Martha recommends rotating sheets - I didn
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take
wo-Crust Pie: 2 cups Martha White All Purpose Flour 1
Simple syrup: combine the water and
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
nd parmesan separately.
FOR SIMPLE TOMATO SAUCE: Pulse the tomatoes
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To make Simple Oatmeal Cookies: Mix the flour
o 'real' measurements to these recipes, I base it on the
e seen it touted as Martha Stewart's secret stuffing ingredient, but
Preheat oven to 350\u00b0.
Grease and flour two 8-inch round cake pans.
Combine flour, salt and soda; set aside.
Beat eggs in large mixing bowl.
Add oil, sugar, gelatin and buttermilk; stir vigorously until well-blended.
Add flour mixture and blend well.
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To make the simple vanilla buttercream:
In the
1. Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
2. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
3. Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and ...
Place eggs in a pot and cover with water.
Bring to a boil.
Cover pot.
Turn off heat for 6 minutes.
Done!
Place onions, carrots, and celery in a large stockpot. Make a bouquet garni: Gather thyme, parsley, and bay leaf; tie into a bundle with kitchen string, then add to the stockpot. Fill stockpot two-thirds full with cold water; set over high heat. Bring to a boil.
Reduce heat, and let simmer about 30 minutes.
Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil.
Depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters.
Allow court- ...
Sift together flour and salt. Place in bowl; make a well, and place eggs in center.
Slowly whisk eggs into mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining milk. Cover with plastic; chill 4 hours-overnight.
When \"Standing Rib Roast\" is finished, set oven at 425 degrees. Deglaze pan, and pour 1/4 cup of the reserved pan drippings into roasting pan. Heat pan and drippings until very hot, 5 minutes.
Remove batter from refrigerator, and shake/whisk well; quickly pour into HOT pan. Cook until ...
Preheat oven to 350 degrees. Line two baking sheets with parchment. Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix ...
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in ...
In a medium saucepan, bring 1/4 cup water, 2 Tbs each olive oil and white wine vinegar, 2 minced cloves, 1/4 tsp dried thyme, 1 1/4 tsp coarse salt, and 1/4 tsp ground black pepper to a boil.
Add 1 pound button mushrooms, halved or quartered; stir to coat.
Cover; simmer over low heat until mushrooms are tender and have released their liquid, 5 to 8 minutes.
Remove mushrooms with a slotted spoon to a bowl; reserve.
Return liquid to a boil; cook until reduced to 1/4 cup, 3 to 4 minutes.
Pour over mushrooms. Refrigerate until ...