15 minute read
The Workbook
7. Reduce speed to medium- low and beat in butter, a few tablespoons at a time, until combined, scraping down bowl as needed. Slowly add strawberry purée and vanilla, beating until combined. (If buttercream appears curdled, increase speed to medium-high and beat until smooth.) 8. Slice 1 pound strawberries lengthwise, ¼ inch thick (you should have about 2½ cups). Cut cake horizontally into 3 even layers with a serrated knife. Transfer bottom layer, cut-side up, to a cake plate or stand lined with parchment strips. Spread top evenly with ¾ cup buttercream and half of sliced strawberries, overlapping berries to fit. Spread another ¾ cup buttercream onto one side of center cake layer and place over first cake layer, frosted-side down. Press gently to adhere, being careful not to allow strawberries to slide out. Spread top with another ¾ cup buttercream; top evenly with remaining sliced strawberries. Spread another ¾ cup buttercream onto cut side of top cake layer; place on center cake, frosted-side down, pressing gently to adhere. 9. Using a small offset metal spatula, spread remaining butter- cream evenly over top and sides of cake. To create decorative sides, hold spatula vertically against cake and press one long side gently into frosting (do not go deeper than ¼ inch, so you don’t get down to cake), then pull spatula directly upward in one motion. Repeat around entire cake, then remove parchment strips. Top cake with remaining 1 pound strawberries, cutting some in half, if desired. Dust lightly with confectioners’ sugar; serve. This cake is best assembled, kept at room temperature, and served the same day, but it can be refrigerated, uncovered, up to 1 day; bring to room temperature before serving.
Tapped Potential
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IT’S CRUNCH TIME
Crack open an egg and all sorts of magic can happen. The secret to these delicious sleights of hand is heat—flash in the pan, low and slow, or somewhere in between. Gather your favorite spring ingredients, turn on a flame, and conjure a satisfying meal at any time of day.
TA PPED
POTENTIAL
PARMESAN FRIED EGGS WITH BITTER GREENS
Active/Total Time: 20 min. Serves: 2
½ cup finely grated Parmesan 2 large eggs
Kosher salt and freshly ground pepper 2 cups baby bitter greens, such as kale, amaranth, dandelion, or mizuna ½ lemon
1 teaspoon extra-virgin olive oil
1. Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread ¼ cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining ¼ cup cheese and egg. 2. Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve.
POTATO-CRUSTED HERB QUICHE
Active Time: 20 min. Total Time: 2 hr. 40 min. Serves: 8
The Japanese Benriner mandoline slicer (available at jbprince.com) makes quick work of cutting potatoes into thin, even slices. Use any extra custard to make savory French toast. 1 pound Yukon Gold potatoes (about 5 small), peeled and cut into ⅛-inch slices
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper 3 large eggs ¾ cup whole milk ¾ cup heavy cream ¼ cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley
1. Preheat oven to 350°. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about ½ inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
2. Reduce oven to 325°. Whisk eggs until smooth, then whisk in milk, cream, and ¾ teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.
SOFT SCRAMBLED EGGS AND TOASTED-RYE TARTLETS
Active Time: 30 min. Total Time: 45 min. Serves: 6
Don’t have mini tart pans? A muffin pan will also work—just increase the baking time by one to two minutes. 6 tablespoons unsalted butter, softened
6 slices rye bread, crusts removed
Kosher salt and freshly ground pepper 6 large eggs 2 tablespoons whole milk
Crumbled bacon and radish sprouts, for serving
1. Preheat oven to 350°. Stir 4 tablespoons butter until smooth. On a clean work surface, lightly roll a bread slice with a rolling pin until it’s ⅛ inch thick. Brush both sides with butter and fit into a 4-inch tart pan with a removable bottom. Use a paring knife to trim edges flush with pan, then season with salt. Repeat with remaining bread. Transfer pans to a rimmed bak- ing sheet and bake until crisp and golden around edges, 12 to 14 minutes. Let cool completely, then remove from pans. 2. Whisk together eggs, milk, and ¼ teaspoon salt. Heat a large nonstick skillet over low. Melt remaining 2 tablespoons butter, then add egg mixture and cook, stirring occasionally with a wooden spoon, until just set into soft curds, about 15 minutes. 3. Spoon eggs into tart shells, sprinkle with pepper, and serve, topped with bacon and sprouts.
BAKED EGGS AND CREAMY GREENS
Active Time: 5 min. Total Time: 20 min. Serves: 4
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits (for our recipe, go to marthastewart .com/buttermilk-biscuits.)
Unsalted butter, room temperature, for ramekins ½ cup chopped cooked greens, such as spinach,
Swiss chard, or kale 4 large eggs 4 teaspoons heavy cream
Kosher salt and freshly ground pepper
1. Preheat oven to 375° with a rack in top third. Generously butter four ½-cup ramekins; add 1 tablespoon greens to each. Break an egg into each ramekin, then
top each with another 1 tablespoon greens. Drizzle each with 1 teaspoon cream; season with salt and pepper. Transfer ramekins to a rimmed baking sheet. 2. Place sheet on rack and bake until whites are just set and eggs are still soft in centers, 12 to 15 minutes (start checking at 12, as they tend to cook at different rates). Serve immediately.
POACHED EGGS WITH YOGURT AND SPICY BUTTER
Active Time: 15 min. Total Time: 25 min. Serves: 2
1 cup Greek yogurt 1 small clove garlic, finely grated (¼ teaspoon) 1 tablespoon minced fresh chives
Kosher salt and freshly ground pepper 2 tablespoons unsalted butter ½ teaspoon smoked paprika
Pinch of cayenne pepper 2 large eggs
Chive blossoms, for serving (optional)
1. Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm. 2. Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel–lined plate. 3. Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.
FRIED OMELET WITH SHRIMP AND SNAP PEAS
Active/Total Time: 10 min. Serves: 1 Make sure to have all your ingredients ready and on hand—this goes fast! Thai-style omelets (khai jiao) are nothing more than whisked eggs, seasoning, and cornstarch. Serve with steamed short-grain white rice and plenty of hot chili sauce. 2 large eggs 1 teaspoon cornstarch 1 teaspoon fresh lime juice 1 teaspoon Thai or Vietnamese fish sauce
1 teaspoon packed light-brown sugar ¼ cup chopped blanched sugar snap peas ¼ cup chopped cooked shrimp 1 tablespoon thinly sliced scallions, plus more for serving
Safflower oil, for frying
Cooked rice and spicy chili sauce, such as Sriracha, for serving
Whisk together eggs, cornstarch, lime juice, fish sauce, and brown sugar until combined. Stir in snap peas, shrimp, and scallions. Fill a small heavy-bottomed pot with ½ inch oil. Heat over medium until a little bit of egg mixture sizzles and floats to top when dropped in. Stir egg mixture to ensure even distribution, then hold bowl about a foot above oil and pour in eggs. Cook until just set and golden on bottom, about 1 minute. Flip with a slotted spoon and cook until golden and set on other side, about 30 seconds. Lift out of oil; transfer to a paper towel–lined plate. Fold in half and serve immediately, over rice and sprinkled with scallions and chili sauce.
PEEKABOO AVOCADO TOAST
Active/Total Time: 12 min. Serves: 1
1 slice (½ inch thick) white
Pullman or other sandwichstyle bread 1 tablespoon unsalted butter 1 large egg ½ avocado, thinly sliced
Kosher salt and freshly ground pepper Lemon wedge, for serving
Using a biscuit or cookie cutter, remove a 2¾-inch round from center of bread. Heat a nonstick skillet over medium; add ½ tablespoon butter and melt, swirling to coat pan. Add bread slice and cutout; cook until light golden brown, 3 to 4 minutes. Flip slice and cutout. Drop remaining ½ tablespoon butter into hole, then crack egg on top. Cover and cook until white is set but yolk is still runny, 3½ to 4 minutes. Transfer to a plate. Arrange avocado over toast and season with salt and pepper; mash avocado lightly with a fork. Serve, with a squeeze of lemon.
EGG NOODLES WITH ASPARAGUS AND GRATED EGG YOLKS
Active Time: 30 min. Total Time: 40 min. Serves: 4 to 6
To hard-cook eggs, cover them in a medium saucepan with one inch of water and bring to a boil, then remove from heat and cover for 10 minutes. Drain and transfer to an ice-water bath.
Kosher salt and freshly ground pepper 1 pound asparagus, trimmed, stems cut on the bias into ½-inch pieces, tips cut into 2-inch lengths 12 ounces wide egg noodles 1½ teaspoons grated lemon zest, plus 3 tablespoons fresh juice 8 ounces mascarpone ½ cup freshly grated
Pecorino Romano or Parmesan (2 ounces) 4 hard-cooked egg yolks, grated on the large holes of a box grater
Bring a large pot of generously salted water to a boil. Add asparagus and cook until crisp- tender and bright green, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Add pasta to water; cook according to package instructions until al dente.
Recipes
Drain, reserving 1½ cups pasta water. Return pasta to pot with asparagus. Stir in zest and juice and both cheeses; toss to coat. Add pasta water, little by little, to adjust consistency until creamy. Sprinkle with grated yolks and pepper; serve.
MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months in January/February 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 FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (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 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.
CEW SWEEPSTAKES DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at beautybash.me. The Vote for Beauty Sweepstakes begins at 12:01 a.m. CT on 3/28/17 and ends at 11:59 p.m. CT on 4/24/17. Open to legal residents of the 50 United States and the District of Columbia, 18 years or older. Limit one (1) entry per person and per email address. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print at any time during the sweepstakes. $25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at www .marthastewart.com/25k online. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 2/1/17 and ends at 11:59 p.m. CT on 6/30/17. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes. WIN THIS CONTEST DETAILS MARTHA STEWART DAILY NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win.marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only. Void where prohibited. Sponsor: Meredith Corporation.
fill of culture and style.
TEXT BY BROOKE PORTER KATZ
WH ERE T O S T A Y
St. Michael’s Church, completed in 1761.
WH ERE T O E A T
BOOK AN INN
86 Cannon Choose from a handful of light-filled rooms; sip tea in the salon or on one of two porches. From $325 per night, 86cannon.com.
GO LUXE
The Spectator Hotel
This place boasts butler service—they’ll unpack bags, shine shoes, and bring morning coffee— and hand-painted wallpaper in the lobby. From $278 per night, thespectatorhotel.com. EMBRACE ART
The Vendue Seven historic warehouses now house elegant rooms and public spaces filled with contemporary art. From $192 per night, thevendue.com.
MAKE THE SCENE
The Dewberry This newcomer has handmade furniture, marble bathrooms, and a chic bar. From $345 per night, thedewberry charleston.com.
BEST RIDE IN TOWN
Palmetto Carriage Works (palmettocarriage.com): Clippety-clop around downtown as a guide shares local lore.
FEAST ON RIBS
Lewis Barbecue Texas ’cue is new to town, courtesy of top pit master John Lewis, an Austin transport. lewisbarbecue.com
TASTE THE LOWCOUNTRY
Hominy Grill
This down-home spot is known for classics like fried green tomatoes and shrimp and grits. hominygrill.com WINE AND DINE
Chez Nous Duck into a hidden gem with a daily-changing menu of Spanish, Italian, and French foods. cheznouschs.com
GO BIG AT BRUNCH
Cannon Green On Sundays, a DJ sets the stage for eggs with pork shoulder and friedchicken sandwiches. cannongreen charleston.com
SAVE THE DATE
TAKE IT HOME
May 26 to June 11 marks Spoleto Festival USA (spoletousa.org), a celebration of top-notch classical, jazz, dance, and theater performances.
Get a handmade sweetgrass basket from Charleston City Market (thecharlestoncitymarket.com).
RE S T AU R A TE U R B R OOKS REIT Z’S P I CKS
The owner of Leon’s Oyster Shop and the new Little Jack’s Tavern shares his go-to joints.
Xiao Bao Biscuit
xiaobaobiscuit.com
“This high-energy spot ushered in a funkier type of dining here. It serves dishes from all over Asia, and there’s always something new on the menu.” Minero
minerorestaurant.com
“At Sean Brock’s casual restaurant, try the catfish tacos and grilled chicken wings, tossed tableside with hot sauce in a paper bag.” Leyla
leyla-charleston.com
“Head here for fresh and lovely Lebanese food. It has an amazing lentil salad with pomegranate, almonds, and avocado.”
FIELD NOTES
Pineapple Fountain in Water- front Park.
SHELTER PET & FASHION ICON
WHA T T O DO WH ERE T O SHOP
CROSS THE COOPER
For breathtaking views of downtown and beyond, walk or bike over the Ravenel Bridge. cooperriverbridge.org
TIME TRAVEL
Magnolia Plantation and Gardens See the pre–Revolutionary War main house, slave dwellings, and the country’s oldest public gardens. magnoliaplantation.com
LEARN AS YOU GO
Area native Alphonso Brown sheds light on the language, customs, and sites of the Lowcountry’s early black residents. gullahtours.com FULFILL DÉCOR DREAMS
Fritz Porter Antique dealers and a design showroom sell fabric, furniture, and lighting in a revamped cigar factory. (Stop by The-Commons for locally made smallbatch home goods.) fritzporter.com
SPOIL YOUR GUY
Indigo & Cotton This stylish mens- wear boutique sells Billykirk belts and jeans from Raleigh Denim and Imogene + Willie. indigoandcotton.com
GO GLOBAL
IBU
Pick up an indigo poncho, embroidered clutch, or earrings made by female artisans in 34 countries, in- cluding Ghana and Peru. ibumovement.com A LOCAL SA Y S . . .
—Carol Perkins, founder and president of Harry Barker, an eco-friendly pet-product company
B E FO RE Y OU GO . . .
| read |
South of Broad, by Pat Conroy, a story of friendship set in the Holy City. | listen to | Eartha Kitt, James Brown, and Dizzy Gillespie, who all hail from the state. | watch |
The Notebook—shot at the Calhoun Mansion and
Boone Hall Plantation.
CLOCKWISE FROM TOP: COURTESY OF CHARLESTON CVB; JULIA LYNN; WENDY ELLIOTT/GETTY IMAGES
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