MarthaStewartLivingOctober2015

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128 HOW-TO HANDBOOK ¼ teaspoon cayenne pepper 1 whole clove 2 tablespoons tomato paste 4 cups low-sodium chicken broth 3 fresh curry leaves (available at penzeys.com) or 2 dried bay leaves 3 pounds bone-in chicken thighs, skinned 1¼ pounds kabocha or butternut squash, halved, seeded, peeled, and cut into 1-inch pieces (5 cups) Coarse salt Cooked basmati rice, yogurt, and cilantro, for serving 1. Purée onions, garlic, and ginger in a food processor until smooth. Heat a Dutch oven or other heavybottomed pot over medium-high. Add ¼ cup oil and cumin and mustard seeds. Cook, stirring, until fragrant, 30 to 60 seconds. 2. Add onion mixture and cook, stirring occasionally, until beginning to brown, about 8 minutes. Reduce heat to low and cook, stirring frequently, until liquid has evaporated and bottom of pan begins to brown, about 3 minutes more. Stir in remaining 1 tablespoon oil and spices; cook 15 seconds. Stir in tomato paste and cook, stirring, 15 seconds more. 3. Add broth and cook, scraping up browned bits from bottom of pot. Add curry leaves and bring to a boil. Reduce to a simmer; cook, partially covered, 30 minutes. 4. Season chicken and squash with salt and add to pot, pushing down into liquid. Return to a boil, reduce to a simmer, and cook, partially covered and occasionally pushing chicken and squash into liquid, until chicken is cooked through and squash is tender, about 40 minutes. Season with more salt. Serve over rice, topped with yogurt and cilantro. SQUASH LASAGNA WITH SPINACH Active Time: 50 min. Total Time: 2 hr. Serves: 12 You can roast the squash and prepare the béchamel and filling (omitting the egg) up to two days before assembling the lasagna; let each cool before refrigerating in separate containers. Stir the egg into the filling just before using. SQUASH 1 small kabocha squash (3¼ pounds), quartered, seeded, peeled, and cut into ½-inch wedges 3 tablespoons unsalted butter, cut into small pieces Coarse salt and freshly ground pepper BÉCHAMEL 4 tablespoons unsalted butter 1 small onion, minced (½ cup) Pinch of freshly grated nutmeg Coarse salt 1 tablespoon Dijon mustard ¼ cup dry white wine, such as Sauvignon Blanc ⅓ cup all-purpose flour 4 cups whole milk, plus more if necessary FILLING 1½ cups fresh ricotta 2 cups coarsely grated Gruyère (10 ounces) ⅔ cup finely grated Parmesan (1½ ounces) Coarse salt and freshly ground pepper Pinch of freshly grated nutmeg 1 large egg LASAGNA 1 pound lasagna noodles (12 sheets) Coarse salt Extra-virgin olive oil, for baking sheet 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed well to remove excess liquid (1¼ cups packed) 1. Squash: Preheat oven to 400°. Arrange squash in a single layer on 2 rimmed baking sheets. Dot with butter and season with salt and pepper. Roast 5 minutes. Flip squash, coating in butter, and roast 10 minutes more. Flip again and roast until tender, about 2 minutes more. Remove from oven. Reduce oven temperature to 375°. 2. Béchamel: Meanwhile, melt butter in a medium saucepan over medium-high. Add onion, nutmeg, and 2 teaspoons salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in mustard, then wine. Boil 1 minute. Stir in flour and cook, stirring constantly, 30 seconds. Gradually whisk in milk and bring to a boil, whisking constantly. Reduce to a simmer; cook 3 minutes. (You should have 4 cups; add more milk if necessary.) 3. Filling: Stir together ricotta, 1½ cups Gruyère, and Parmesan. Season with salt, pepper, and nutmeg. Stir in egg. 4. Lasagna: Cook noodles in a large pot of generously salted boiling water, gently stirring occasionally, until almost al dente, about 6 minutes (or according to package instructions). Drain. Rinse under cold water and lay noodles flat on a lightly oiled baking sheet to drain. (Do not let them touch.) 5. Spread 1 cup béchamel in the bottom of a 9-by-13-inch baking dish. Arrange 4 noodles on top. Dot with one-third of filling. Top with half of squash, then spinach. Spread 1 cup béchamel over spinach. Top with 4 more noodles, one-third of filling, remaining squash, 1 cup béchamel, and layer of remaining 4 noodles. Finish with remaining filling and béchamel. Sprinkle with remaining ½ cup Gruyère. 6. Cover lasagna with parchmentlined foil and bake until heated through and bubbling at edges, 35 to 40 minutes. Turn oven to broil, remove foil, and broil until golden brown in spots and bubbling, 2 to 5 minutes. Let cool 20 minutes before serving. SPICY SQUASH SALAD WITH GINGER-LIME DRESSING Active Time: 30 min. Total Time: 50 min. Serves: 6 ½ small butternut squash (about 1 pound), peeled, halved, and cut into ¾-inch pieces 1 small acorn squash (1 pound), peeled and cut into ¾-inch wedges Coarse salt ¼ cup very thinly sliced shallot ¼ cup fresh lime juice ½ cup safflower oil 1 to 2 red Thai chiles, thinly sliced (2 teaspoons), ribs and seeds removed if less heat is desired 2 teaspoons finely grated peeled fresh ginger (from a 2-inch piece) ⅓ cup packed thinly sliced fresh basil, plus more for serving ¼ cup packed thinly sliced fresh mint, plus more for serving 8 cups mixed lettuces, such as Boston, Bibb, and lolla rossa or baby red leaf, for serving 1. Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes. 2. Whisk oil, chiles, and ginger into shallot mixture. 3. Toss squash with ½ cup dressing and herbs. Season with salt. Toss lettuces with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing. SQUASH-AND-RAJAS TOSTADAS Active Time: 35 min. Total Time: 45 min. Serves: 6 To make your own tostada shells, heat ½ inch of safflower oil to 350° in a straight-sided skillet. Fry corn tortillas, turning them every 30 seconds, until crisp and golden, about 2 minutes total. Drain on paper towels; sprinkle with coarse salt. 6 radishes, very thinly sliced 2 tablespoons white vinegar
129 Recipes Coarse salt and freshly ground pepper ¼ cup extra-virgin olive oil 2 large poblano chiles, stems and seeds removed, thinly sliced 2 medium onions, thinly sliced (3 cups) ¼ medium kabocha squash, peeled and cut into 1-inch pieces (2 cups) ½ teaspoon chopped fresh oregano, plus small leaves for serving 6 to 8 tostada shells Sour cream and Cotija cheese, for serving 1. Toss radishes with vinegar in a bowl. Season with salt; let stand. 2. Meanwhile, heat oil in a large straight-sided skillet over high. Add chiles and cook, stirring, 1 minute. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in squash and season with salt and pepper. Cook, stirring, 1 minute. Stir in oregano. 3. Add ⅔ cup water. Cover, reduce heat to medium, and cook, stirring once or twice, until squash is tender and almost all liquid is absorbed, about 6 minutes. 4. Spread tostada shells with sour cream. Top with squash mixture and pickled radishes, dividing evenly. Drizzle with some of pickling liquid. Sprinkle with cheese and oregano leaves; serve. MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months December/January and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILI- TIES: Send address changes to Martha Stewart Living, P.O. Box 62140, Tampa, FL 33662-2140. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT. Canada Post: Return undeliverables to P.O. Box 2601, 6915 Dixie Road, Mississauga, ON L4T 0A9.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/ or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 62140, Tampa, FL 33662-2140, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.
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MarthaStewartLivingOctober2015

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