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The queen of easy and elegant entertaining, Martha Stewart, shares some American favorites from her new book cookbook "Martha’s American Food!”
Tuna Noodle Casserole
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for dish
1 pound elbow macaroni
Coarse salt and freshly ground pepper
1/2 onion, coarsely chopped
1 tin (2 ounces) of anchovies packed in olive oil (about 10 fillets), drained
1 1/2 cans (14 ounces each) artichoke hearts in water, drained (about 11 hearts)
2 tablespoons capers, drained and rinsed
3/4 cup finely grated parmesan
3 cans (6 ounces each) water-packed chunk light tuna, drained, 2/3 cup water reserved
1 1/2 teaspoons finely grated lemon zest
1/4 cup finely chopped fresh flat-leaf parsley
1/3 cup plain fresh breadcrumbs
1. Preheat oven to 350°F. Lightly oil a 2-to 2 1/2-quart soufflé or casserole dish. Cook pasta in a large pot of boiling salted water until barely al dente, about 5 minutes. Drain and rinse with cold water.
2. Puree onion, anchovies, artichoke hearts, and capers in a food processor until smooth. Add parmesan and reserved tuna water, and pulse to combine. With machine running, slowly add 1/2 cup olive oil and process until emulsified. Season with pepper. Transfer to a large bowl and stir in drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper.
3. Transfer pasta mixture to prepared dish. Sprinkle breadcrumbs on top and drizzle with remaining 2 tablespoons olive oil. Cover with parchment, then foil, and bake until heated through, 40 to 45 minutes. Uncover and cook until breadcrumbs are lightly browned, 15 to 20 minutes more. Let stand 15 minutes before serving.
Makes 2 dozen pies
3 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
1/2 recipe Seven-Minute Frosting
1. Preheat oven to 400°F. Line two baking sheets with nonstick baking mats or parchment. Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
2. With an electric mixer on medium speed, cream butter and sugar until light and fluffy, about 2 minutes. Add eggs, buttermilk, and vanilla; beat until well combined. With mixer on low speed, gradually add flour mixture and mix until combined.
3. Using a 1-ounce ice cream scoop, place 12 cookies on each prepared baking sheet, spacing 2 inches apart. Bake until cookies spring back to the touch, rotating sheets halfway through, about 12 minutes. Transfer cookies to a wire rack to cool completely. Repeat with remaining batter to make 24 more cookies.
4. Spread 2 tablespoons frosting onto flat side of each of 24 cooled cookies. Sandwich together with remaining 24 cookies. (Whoopie pies can be stored, layered between sheets of parchment, in an airtight container at room temperature up to 3 days.)
Makes about 8 cups
1 3/4 cups sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites
1 teaspoon pure vanilla extract
1. In a small, heavy-bottomed saucepan, cook 1 1/2 cups sugar, the corn syrup, and water over medium heat, stirring constantly, until sugar has dissolved, about 4 minutes. Raise heat; bring to a boil without stirring, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking until candy thermometer registers 230°F, about 5 minutes.
2. Meanwhile, with an electric mixer on medium speed, whisk egg whites until soft peaks form, 2 to 3 minutes. Gradually add remaining 1/4 cup sugar. Reduce speed to medium-low. When syrup has reached 230°F, remove from heat; with mixer on low, carefully pour syrup in a steady stream down side of bowl. Continue beating on medium speed until frosting is completely cool, thick, and shiny, about 7 minutes. Beat in vanilla. Use immediately.
CREDIT: Reprinted from the book Martha's American Food by Martha Stewart. Copyright (c) 2012 by Martha Stewart. Published by Clarkson Potter, a division of Random House, Inc.