The recipes are clearly written, the photographs are
outstanding, the quality shows: total Martha. Today I share two recipes from
the book: one very simple and the other a bit more involved.
Wasabi Cream
Cheese
4 oz cream
cheese
1 T wasabi
paste (or to taste, but this amount of heat was perfect)
Mix well,
serve on crackers or pretty veggies.
I sprinkled
toasted sesame seeds on mine to create a grown-up version of “Ants on a Log." Of course, Martha's were beautifully presented on all kinds of veggies, but mine don't look bad!
Pommes
Annette
(There are
all kinds of recipes for Pommes Annette on the internet. I couldn’t find Martha’s
version out there, so I am actually typing the entire thing here for you. It
seems really tricky, but it was fun to make and the end result was excellent!)
Pommes Annette – Martha Stewart
2 T butter
room temperature, plus 1 T melted
24 small
sprigs fresh thyme, plus 1 ½ teaspoons fresh thyme leaves
18-24
fingerling potatoes, skin on
5 ounces
goat cheese (I used cream cheese)
Salt and
pepper
Preheat oven
to 350 degrees, rack in center of oven. Using some of the melted butter,
generously butter 4 mini muffin tins. Place one tiny sprig of thyme in the bottom
of each cup.
Using a mandolin,
cut the potatoes into 1/16 inch slices (I cut mine into 1/32 inch slices).
Using a pastry brush, butter both sides of 24 slices of potatoes with the
room-temperature butter. Place the slices over the thyme sprigs to make the
first layer. Top each slice with about 1/8 t of cheese, and season lightly with
salt and pepper. Make 9 more layers, alternating unbuttered potato slices with the
cheese; only the top and bottom potato slices are buttered. Sprinkle a few
thyme leaves on the last layer of cheese. Finish with one last slice of buttered
potato on top of each cup.
Cut a piece
of parchment paper to fit over each muffin tin. Brush the paper generously with
the remaining melted butter. Place the parchment, buttered side down, over the potatoes
in the tin. Place a second muffin tin of the exact size on top of the parchment
and press down. Place a large cast iron or other ovenproof skillet on top to
compress the potatoes and place in all in the oven.
Bake for 30
minutes. Remove the weight, the top muffin tin, and the parchment paper. Bake
for another 8-10 minutes or until golden brown. Let cool slightly. Carefully run
a knife around the inside of each cup. Using a butter knife, gently remove each
Pommes Annette and turn over onto a serving plate.
A delicious snack, I have come eager to taste it.
ReplyDeleteI really liked your comment in Spanish on my blog, thank you very much for your visit and effort, I hope my English translation is good.
Kisses from Spain!
Tracy, I'd totally forgotten about that book. I have a copy packed away somewhere. Bet I've not looked at it since we moved seven years ago. Thanks for the reminder...and now I'll be spending time hunting for it tomorrow. Those potatoes look delicious.
ReplyDeleteThese both look great. Lovely for a summer gathering!
ReplyDeleteThis recipe sounds fabulous and they look amazing:)I am sure they would go down well in my house! Have a lovely week:)
ReplyDelete~Anne
I love the pommes annettes...any good potato recipe will get my hooked.
ReplyDelete