recipes from martha's american food

8/2/2019 Recipes From Martha's American Food

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Copyright 2012 by

Martha Stewart Living Omnimedia, Inc.

All rights reserved.

Published in the United States by

Clarkson Potter/Publishers, an imprint

of the Crown Publishing Group,

a division of Random House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

www.marthastewart.com

CLARKSON POTTER is a trademark and POTTER

with colophon is a registered trademark

of Random House, Inc.

Some photographs and recipes originally appeared

in Martha Stewart Livingpublications.

Library of Congress Cataloging-in-Publication Data

Stewart, Martha

Marthas American Food.1st ed.

1. Cooking, American. 2. Cookbooks. I. Title.

II. Title: American Food.

TX715.S854 2012641.5973dc23 2011029172

ISBN 978-0-307-40508-1

eISBN 978-0-7704-3297-3

Printed in China

Photograph credits appear on page 431.

Book design by Jessica Blackham, Yasemin Emory,

and William van Roden

Cover design by William van Roden andJessica Blackham

Front cover photograph by Paul Costello

Back cover photograph by Mikkel Vang

10 9 8 7 6 5 4 3 2 1

First Edition


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SOUTH 187

BUTTERMILK FRIED

CHICKEN 1 whole fryer chicken (2 to 3 pounds), cut into 10 parts 1 quart buttermilk, well shaken

1 tablespoons dry mustard powder

1 teaspoons cayenne

Coarse salt and freshly ground pepper

1 cups all-purpose flour

2 tablespoons yellow cornmeal

Neutral-tasting oil, such as safflower, for frying

1Place chicken parts in one or two shallow dishes, just large enough to hold

them snugly. In a medium bowl, whisk together the buttermilk, mustard

powder, and 1 teaspoon cayenne; season with salt and pepper. Pour marinade

over the chicken, making sure the parts are completely submerged.

(Alternatively, divide the ch icken and marina de evenly among large resealable

bags; rest the bags on a rim med baking sheet to catch any leaks.) Cover tightly

and refrigerate at least 4 hours or up to overnight.

2Remove chicken from the mari nade and allow to drai n on a wire rack set over a

rimmed bak ing sheet for 1 hour before cooking (discard mari nade). Meanwhile,

whisk together the flour, cornmeal, and remaini ng teaspoon cayenne; season

with sa lt and pepper. Spread mixture in a sha llow dish.

3When you are ready to begin frying, pour a scant inch oil into a largecast-iron skillet and heat over medium until oil registers 375F on a deep-fry

thermometer. (Alternatively, test by dropping a c ube of white crustless bread

into the oil; it should tur n golden brown within 1 minute.)

4Whi le the oil is heating, and working with a few parts at a ti me, dredge

chicken in the flour mixt ure, turning to completely coat. Shake off excess flour

and set chicken on a parchment-lined baking sheet as you work.

5Preheat oven to 200F. Set a clean wire rack on a rimmed baki ng sheet with

several layers of paper towels on top of rack. Working in batches (skillet should

be filled but without pieces touching each other), arrange ch icken, skin side

down, in a single layer. Adjust heat so temperature of oil remains between

330F and 340F during fr ying. Cover and cook until chicken is crisp a nd goldenon bottom and parts remove easily from pan, 4 to 5 minutes. Carefully tur n

chicken and continue frying (covered) until crisp and c ooked through (breasts

should register 160F and thighs 165F on an insta nt-read thermometer),

4 to 5 minutes more. Remove each part as soon as it is ready (wings, drumsticks,

and thinner breast pieces cook faster than thighs). Transfer to prepared rack

on baking sheet and keep warm in the oven while cooking remaining chicken,

returning oil to 375F before adding each batch. Serve chicken hot.

SERVES 4

BACKSTORY

Fried chicken is among the

most emblematic foods of the

South, and you can hardly find

a Southerner who doesnt have

an opinion on whats best

battered or floured, panfried

or deep-fr ied, ser ved hot with

waffles for breakfast or eaten

cold on a picnic. The crowningglor y of fr ied chicken is its

crisp, subtly spiced crust, and

this recipe, which calls for the

meat to be simply dredged

in seasoned flour before

panfrying, will not disappoint.

If you prefer a thicker cr ust,

double dredge: coat the chicken

in the flour mixture and let sit

for fifteen minutes, then dredge

in flour again, tapping off

excess. Buttermilk makes the

chicken incomparably moist,so dont skip the important

step of marinating (preferably

overnight). Allowing the

chicken to drain for a good

hour before you dredge in flour

will help ensure an evenly

coated, lump-free crust.

THE SOUTH


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208 MARTHAS AMERICAN FOOD


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SOUTH 209

FOR THE CRUST AND FILLING

Graham-Cracker Crust (page 413)

1 cup sugar

1 cup unsweetened Dutch-processcocoa powder

2 tablespoons cornstarch

teaspoon salt

1 cups milk

3 ounces bittersweet chocolate, finely chopped

2 tablespoons unsalted butter, cut into smallpieces

teaspoon pure vanilla extract

FOR THE TOPPING

1 teaspoons unflavored powdered gelatin

5 tablespoons cold water

cup sugar

1 tablespoon cornstarch

teaspoon salt

1 cup milk

1 teaspoon pure vanilla extract

2 tablespoons light rum

4 large egg whites, room temperature

1Preheat oven to 350F. Press gra ham-cracker crust evenly

into bottom and up sides of a 9-inch pie plate. Refrigerate

until firm, about 30 minutes. Bake until cr ust is set and

begins to tur n golden brown, about 12 minutes. Transfer

pie plate to a wire rack and let cool completely.

2Make the filling: Sift together sugar, cocoa, cornstarch,

and salt into a medium saucepan. Gradually whisk in

milk. Cook over medium-high heat, stirring constantly,

until almost boili ng. Reduce heat to medium; add

chocolate. Cook, stirring c onstantly, until chocolate has

melted and mixture is thick, about 2 minutes. Removefrom heat; whisk in butter and vanilla until smooth.

Spread chocolate mixture over crust. Refrigerate until

cold and firm, about 1 hour.

3Make the topping: Prepare an ice-water bath. In a small

bowl, sprinkle gelatin over 2 tablespoons cold water.

Let soften, about 5 minutes. In a medium saucepan, whisk

together cup sugar, the cornstarch, and sa lt. Graduallywhisk in milk. Cook over medium-high heat, stirring

constantly, until mixture is thick and boiling, about

5 minutes. Remove from heat; stir in gelatin mixture and

let cool completely. Stir in vanilla and r um. Briefly place pan

in the ice bath to thicken slightly; do not let it set completely.

4With an electric mixer on medium-low speed, whisk

egg whites until soft peak s form. Reduce speed to low;

continue beating while you make the syrup.

5In a small saucepan, bring remaining cup sugar

and 3 tablespoons water to a boil, stirring to d issolve

sugar. Brush down sides of pan with a wet pastry brushto prevent crystals from formi ng. Cook, without stirring,

until syr up registers 240F on a candy thermometer.

6Raise mi xer speed to high and beat egg whites just until

stiff peaks begin to form. Immediately pour syrup down

side of bowl in a slow, steady stream. Beat until mering ue

is glossy and cooled, about 7 minutes.

7Fold meringue into gelatin mixture in three batches

until just combined. Spread mixture in chocolate-filled

crust. Refrigerate at least 3 hours or up to overnight

(covered), before serv ing.

MAKES ONE SINGLE CRUST 9-INCH PIE

BACKSTORY

Black-bottom pie, another cherished Southern tradition,

consists of a cookie-crumb crust lavishly layered with

a rich dark-chocolate custard topped by an airy meringue.

When the first recipes for this (and other icebox pies)

appeared around the turn of the twentieth century,

the dessert was reserved for only the most specialoccasions because of one very expensiveand crucial

ingredient: the ice necessary to refr igerate it. Today,

black-bottom pie continues to make a delicious impression,

retaining its nostalgic appeal despite being updated

with a few delightful touches, such as the rum-spiked

meringue in this version.

THE SOUTH

BLACK-BOTTOM PIE


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ALL-AMERICAN 49

CLASSIC POTATO SALAD 4 pounds russet potatoes (about 8 medium)

Coarse salt

3 tablespoons cider vinegar

3 large eggs

1 cup mayonnaise

teaspoon celery seeds

1 teaspoon dry mustard powder

teaspoon freshly ground pepper

3 celery stalks, cut into -inch dice

1 small onion, cut into -inch dice

10 cornichons, cut into -inch dice

3 scallions, trimmed and thinly sliced

2 tablespoons coarsely chopped fresh flat-leaf parsley

1 teaspoon sweet paprika

1In a large saucepan, cover potatoes with water by several inches. Bring to a

boil, then add 1 tablespoon salt. Reduce heat and gently boil until potatoes

are tender when pierced with the tip of a sharp knife, about 25 minutes. Drain.

Peel potatoes while still hot, using paper towels to protect hands; cut into

1-inch pieces. Transfer potatoes to a bowl and drizzle with vinegar; let cool.

2Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch.

Bring to a boil; turn off heat. Cover; let stand 11 minutes. Transfer to a bowl

and cover with cold water; let cool and peel. Cut 2 eggs into -inch dice. Slice

remaining egg into -inch-thick rounds; reserve for garnish.

3Combine diced eggs, mayonnaise, celery seeds, and dry mustard in a large

bowl; season with salt and pepper, and whisk to combine. Stir in potatoes,

celery, onion, cornichons, scallions, and parsley. Refrigerate at least 30 minutes

or up to 1 day. Just before serving, garnish with paprika and egg rounds.

SERVES 10 TO 12

BACKSTORY

Part of the charm of a picnic

is its informality, whether

you are in a sunny glade

or right in your own backyard.

No matter where you are, you

want something to eat that

isnt difficult to make, that

travels well, and that tastes

and looksgreat some hours

after its prepared. Sandwiches

made with thick, crusty bread

fit the bill nicely, as does coldfr ied chicken. But what people

tend to indulge in most are

the sides. I cant remember

the last time I had homemade

coleslaw! someone will say.

I need your recipe for three-

bean salad, someone else will

ask. Its the best Ive ever had.

(Chalk one up for its distinct ive

mustardy dressing.) The

only quiet one in the bunch,

you will notice, is on his

third helping of potato salad.In short, you should keep

the following three recipes in

heavy rotation at all times.

And remember to make lots.

ALL-AMERICAN


10/10
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