Who doesn't love Martha Stewart? I absolutely ADORE her! In fact, I video tape her television program every day and have a complete Martha Stewart Library! It's a GOOD THING!

Enjoy these three recipes from Martha's Kitchen!

And don't forget to visit Martha Stewart On-Line. Just click on the picture below ...

Halibut with Lemon Sauce

Zest of 3 lemons
2 T. sugar
1 T. salt
1/3 c. plus 1 tsp. freshly squeezed lemon juice
3 T. chopped fresh dill
4 (8 oz) halibut fillets
1 T. olive oil
3 T. butter, cut into thirds

In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.

Remove fish from container; set marinade aside. Heat a large sauté pan coated with olive oil. Sauté fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.

Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat. Pour sauce over fillets, and serve.

In a medium saucepan, combine 1-1/2 cups parsley, 1 cup watercress, shallots, 1 1/2 cups water, and 1 teaspoon salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Strain; reserve liquid. Set aside.

Season scallops on both sides with salt and pepper. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a large skillet over medium heat. Cook half the scallops until golden brown, 5 minutes. Turn, and cook for 3 more minutes. Keep warm; repeat process.

Return broth to a boil. In a blender, combine remaining parsley and watercress with hot broth. Cover blender with a towel to absorb any splashes, hold top firmly in place, and puree. Strain, and adjust seasonings. Pour broth into serving dish; place scallops on top.

(The French term for button candies is nonpareils, which means "without peer." No one who remembers them from their youth would argue with that appellation. Nonpareils—dark chocolate buttons topped with sugar beads—are the caviar of childhood.)

8 oz. bittersweet chocolate
1/2 tsp. pure vegetable shortening
1/4 c. white or colored sugar beads

Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.

Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.

Makes about 50.

     
Martha with her daughter, Alexis

(Unlike traditional, moist chewy cookies, this recipe produces very flat and crisp chocolate chip cookies. They will spread a great deal on the pan while baking. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.)

1 lb (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 c. packed light-brown sugar
1 c. granulated sugar
4 large eggs
2 tsp. pure vanilla extract
3-1/2 c. all-purpose flour
1-1/2 tsp. salt
2 tsp. baking soda
1-1/2 c. best-quality chocolate chips

Preheat oven to 375 degrees. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.

Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.

Make SURE you check out all the Martha Stewart books at your local bookstore!!!

 

     

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