In Memory of Martha's Mother
Martha Kostyra ("Big Martha")
September 16, 1914-November 16, 2007

The world mourned the death of Martha Stewart's mother - known affectionately as Big Martha and beloved by fans for her appearances on her daughter's television show.

Martha Kostyra died on Friday, November 16, 2007, at the age of 93 at Norwalk Hospital in Connecticut, and her daughter broke the news on her Web site, asking fans to post memories.

Mrs. Kostyra's death came eight days after a visibly shaken Stewart announced on her live TV show that her mother, a former schoolteacher who raised six children in Nutley, N.J., had suffered a small stroke and was hospitalized.

Martha Ruszkowski was born September 16, 1914, in Buffalo, N.Y. She married Edward Kostyra, and together they raised six children in a middle-class Catholic household in suburban Nutley, New Jersey. Both were teachers, although Kostyra's husband (who died in 1979) later became a pharmaceuticals salesman.

In addition to Martha Stewart, of Katonah, N.Y., Mrs. Kostyra is survived by her other children: Martha Plimpton, of Weston, Connecticut, Dr. Eric Scott of Williamsville, N.Y., Frank Kostyra of Fairhope, Ala., Kathryn Evans of Old Greenwich, Connecticut, and George Christiansen of Fairfield, Connecticut; 13 grandchildren; a great-grandchild; a brother, Alexander Russ; and a sister, Clementine Carriere.

Please consider making a memorial donation to The Martha Stewart Center for Living, at Mount Sinai Hospital to further its goal of enabling others to lead the same productive and satisfying life that ''Big Martha'' embodied for 93 years. Contributions should be made ''In loving memory of Mrs. Kostyra,'' Martha Stewart Center for Living, Brookdale Department of Geriatrics and Adult Development, One Gustave Levy Place, Box 1049, NY, NY 10029.

Martha Stewart has often said that she learned everything she knew about cooking and housekeeping from her mother, whose Polish family recipes were highlighted on the show and in Martha Stewart Living magazine.

Here are some of my favorites that Mrs. Kostyra shared with all of us through the years.

RECIPES FROM A POLISH KITCHEN

SOUP

Asparagus Soup

4 bunches pencil asparagus (about 4 pounds)
4 tsp. coarse salt, plus more for blanching water
2 T. olive oil
2 medium onions, finely chopped (2 cups)
1/2 tsp. freshly ground pepper
6 c. Chicken Stock
Creme fraiche, for serving (optional)

Trim the asparagus, discarding tough ends. Cut the tips from one bunch of asparagus; set aside. Cut the remaining asparagus into 1 1/2-inch lengths.

Prepare an ice bath; set aside. Bring a small pot of water to a boil. Add a large pinch of salt and the asparagus tips. Blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Drain well; set aside.

In a medium stockpot, heat the oil over medium heat. Add the onion, salt, and pepper. Cook, stirring frequently, until translucent, about 5 minutes. Add the stock, and bring to a boil. Stir in the asparagus. Return to a boil, and cook, partially covered, until asparagus are tender and bright green, 2 to 3 minutes.

Working in batches of no more than 2 cups, transfer to a blender, and puree. Cover lid with a kitchen towel, as hot liquid will expand when blended. As each batch is finished, pass through a medium sieve set over a clean container. Place in ice bath, and let stand, stirring occasionally, until cold. Taste, and adjust for seasoning. Garnish with asparagus tips and creme fraiche, if desired. Makes about 10 cups.

SIDES

Canning Tomatoes

18 lbs. ripe tomatoes
2 T. salt
12 fresh basil leaves

Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.

Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals. Makes 6 (1 qt.) Jars.

Creamed Spinach

2-1/2 lbs. fresh spinach, well washed (not dried) and tough stems removed
3 T. unsalted butter
1/4 c. all-purpose flour
1 c. milk
Coarse salt and freshly ground pepper
1 tsp. sugar
Freshly grated nutmeg
Sour cream, for serving (optional)

Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 2 to 4 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.

In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately. Serves 4.

Potato Pierogi

1 large egg
2 T. sour cream
1 c. milk
1 c. water
4-1/2 to 5 c. all-purpose flour, plus more for dusting
5 lbs. (about 10 medium) baking potatoes, peeled and quartered
1-1/2 sticks unsalted butter, melted
2 oz cheddar cheese, (about 1/2 cup), grated
4 oz cream cheese
Coarse salt and freshly ground pepper
2 T. cornmeal

Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.

Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.

Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.

On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.

Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.

Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately. Makes about 60.

Martha with her daughter, Kathy Evans

Stuffed Peppers

1/4 c. pine nuts
4 small tomatoes, cored, seeded & sliced 1/2 inch thick
Coarse salt and freshly ground pepper
3/4 c. raisins
1/2 c. freshly squeezed orange juice (from about 2 oranges)
6 medium yellow bell peppers
1 yellow pepper, cored, seeded and finely chopped
2 c. water
1 c. white rice
4 T. unsalted butter
1 small white onion, finely chopped
2 medium shallots, finely chopped
3 sprigs fresh thyme, leaves removed and stems reserved
1/4 c. coarsely chopped fresh basil leaves
2 T. coarsely chopped fresh chervil plus 3 sprigs

Preheat oven to 350 degrees. Spread pine nuts in single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly.

Line a baking pan that's just large enough to hold the peppers with the tomato slices. Season with salt and pepper.

Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes.

Using a sharp knife, cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside.

Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes.

Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice.

Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes. Serves 6.

MAIN DISHES

Macaroni & Cheese

1-1/2 T. unsalted butter, cut into small pieces, plus more for baking dish
3 c. milk
4 T. tomato paste
1 tsp. coarse salt, plus more for water
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper, or to taste
3 c. grated white cheddar cheese
1 c. grated Swiss cheese
1 lb. elbow macaroni
Sour cream, for serving

Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.

Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside.

Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce.

Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired. Serves 6.

Meatloaf

4 slices white bread, torn into pieces
2-1/2 lbs. ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 c. flat-leaf parsley leaves
1 large egg
1 c. ketchup
3 tsp. dry mustard
1 T. coarse salt
2 tsp. freshly ground black pepper
2 T. brown sugar

Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking. Serves 8 to 10.

Roast Loin of Pork

1 (4 to 5 lb.) boneless pork loin, tied
4 cloves garlic, sliced
1-1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
1/2 tsp. sugar
1/2 tsp. dried marjoram
2 T. all-purpose flour
3 T. vegetable oil
2 medium onions
1-1/2 c. water, plus more for prunes
2 c. prunes

Make incisions in the pork every 2 to 3 inches, and insert garlic slices. In a small bowl, combine salt, pepper, sugar, and marjoram, and coat the pork evenly with the mixture. Cover with plastic wrap, and let stand at room temperature for 1 hour.

Preheat oven to 375 degrees. Sprinkle flour over the pork to lightly coat. Shake to remove any excess flour. In a large skillet, heat oil over medium-high heat. Add pork, and brown on all sides. Transfer pork to a large roasting pan. Grate onions over the pork. Add 1 1/2 cups water to roasting pan, and roast, covered, for 1 hour, basting occasionally.

In a medium bowl, soak prunes in enough cold water to cover, for 15 minutes. Drain, and add to roasting pan. If necessary, add a little water to roasting pan to prevent pork loin from sticking. Cover, reduce heat to 325 degrees, and roast until temperature of pork loin reaches 140 degrees on an instant-read thermometer, 15 to 30 minutes.

Remove pork loin from roasting pan, and let rest for 10 minutes. Place roasting pan on stove, heat over medium-high heat, and cook pan juices until reduced and thickened enough to coat the back of a wooden spoon.

Slice pork, arrange on a serving platter, and serve with sauce. Serves 8 to 10.

DESSERTS & SWEETS

Chrusciki

(Known as angels' wings or bow ties in North America and chiacchiere in Italy, these crisp sugar-dusted sweets are associated with the pre-Lenten carnival in Poland; in the United States, they are served at Polish-American weddings and other festivities.)

1 T. unsalted butter
2 large eggs
5 large egg yolks
3 T. granulated sugar
1-1/2 tsp. salt
1 tsp. orange extract
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. white distilled vinegar
1 T. rum
3 T. sour cream
1 tsp. grated lemon zest
1 tsp. grated orange zest
2 to 3 c. all-purpose flour
Vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

Melt the butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large, heavy mixer. Using the paddle attachment, beat on medium-high until lemon-colored. Add citrus rinds. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until the dough blisters, becomes elastic, and can be handled easily. Cut the dough in half, and wrap one half with plastic wrap; reserve at room temperature.

Roll 1/2 of dough very, very thin and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough.

Heat the shortening in a cast-iron frying pan to 375 degrees, and fry the dough strips, a few at a time, for about 1 minute, until lightly browned, turning once with a long fork or tongs.

Drain chrusciki on brown paper bags; transfer to a cooling rack and sprinkle with confectioners' sugar. Store, tightly covered, in wax-paper-lined tins. Makes about 7 dozen cookies.

Basic Shortbread

(This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.)

1-1/3 c. (2 sticks plus 6 T.) unsalted butter, room temperature, plus more for pans
2/3 c. sugar
3/4 tsp. salt
3/4 tsp. pure vanilla extract
3-1/3 c. all-purpose flour

Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.

Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.

Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month. Makes 36 bars.

Pecan Pie

All-purpose flour, for dusting
1 frozen store-bought pastry shell
2-1/2 c. pecan halves
4 large eggs
1/2 c. sugar
1 c. dark corn syrup
1/2 c. light corn syrup
1 tsp. pure vanilla extract
Whipped cream, for serving

Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.

Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.

Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.

Angel Food Cake

1-1/2 c. sifted cake flour (not self-rising)
12 large egg whites
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 3/4 c. sifted granulated sugar
1 1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract

Preheat oven to 275 degrees with rack in center. Sift flour four times. In the bowl of an electric mixer fitted with the whisk attachment, or with a flat wire whisk, beat egg whites and salt until foamy. Add cream of tartar, and continue beating until soft peaks form.

With machine running, add sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts, and beat to combine.

Remove from mixer. Gradually add flour, gently but thoroughly folding it into egg-white mixture until fully combined. Pour into an ungreased angel-food-cake pan. Cut through batter with a knife to remove air bubbles. Bake 30 minutes. Increase temperature to 325 degrees. Bake 30 minutes more. Cool, inverted, 1 hour before removing pan.