CREAMY PASTA WITH CRISPY SALAMI
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.
CHOCOLATE SOUFFLE
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
- In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
- Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
- In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
- Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g
MARTHA LOUISE STEWART'S CHOCOLATE ICING
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough for one 9-by-13-inch pan
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat egg with 1 cup sugar on low speed. With mixer running, add 1/2 cup sugar and cocoa into egg mixture; mix well. Add remaining 1 cup sugar, vanilla, and butter; beat to combine.
CHOCOLATE SAUCE
Make this chocolate sauce recipe to top any number of desserts, from ice cream to a pots de creme.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 4 ice cream baked potatoes
Number Of Ingredients 3
Steps:
- Combine ingredients in a medium heatproof bowl; microwave on high for 1 minute. Whisk until smooth.
SALAMI DANISH SANDWICHES
With its scalloped, petal-like edges, arrange the salami in a layered circle. Keep in mind that the sandwiches should be easy to pick up and eat in a few bites without it crumbling or falling apart.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 8
Number Of Ingredients 5
Steps:
- Cut bread into 2 3/4-inch squares; discard scraps. Spread each piece of bread with 1 teaspoon butter and 1 teaspoon mustard. Top each with 2 slices salami. Divide onion slices among sandwiches.
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RUSSIAN CHOCOLATE SALAMI • CURIOUS CUISINIERE
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4.5/5 (41)Total Time 3 hrs 18 minsCategory Dessert RecipesCalories 119 per serving
- Place half of the tea biscuits into the bowl of a food processor and process until you get coarse crumbs. Break the rest of the tea biscuits into small pieces. (You can do this by hand. You can also place the biscuits into a plastic bag and then roll it with a rolling pin.) Transfer all the biscuits into a large bowl.
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- In a medium saucepan combine chocolate and sweetened condensed milk. Heat over medium-low heat until chocolate is melted, stirring frequently. Remove from heat. Stir shortbread and amaretto into the melted chocolate. Let stand at room temperature about 15 minutes or until firm enough to shape.
- Sprinkle a large sheet of parchment paper generously with powdered sugar. On the parchment paper, shape the chocolate mixture into a 12-inch-long log. Wrap log in the parchment paper. Chill for at least 8 hours or up to 24 hours. Slice before serving.
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