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Martha Stewart-Inspired Stacked Eggplant Parmesan 

By
Samuel
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0
A green plate with Martha Stewart-Inspired Stacked Eggplant Parmesan individually on a plate with a beschamel sauce off to the side.

Eggplant Parmesan is a classic dinner recipe that has been filling up stomachs and satisfying taste buds for decades. As the years go on, more variations of this Italian staple continue to develop. One of our favorites is Martha Stewart’s Eggplant Parmesan Stacks. These crispy stacks consist of thinly sliced eggplant, savory tomato sauce, parmesan, mozzarella, and basil, along with a homemade béchamel sauce. As you slice into our Martha Stewart-Inspired Stacked Eggplant Parmesan, you’ll see exactly how well the goodness stacks up in the recipe.

What is a Béchamel Sauce on These Eggplant Stacks?

Béchamel sauce is a classic white sauce and one of the five French “mother sauces.” It’s a simple yet versatile sauce that comes from a nicely cooked roux of butter and flour, to which milk is gradually added while whisking to create a smooth consistency. You can add seasonings and herbs like garlic, salt, pepper, and nutmeg into the mixture. It’s is a fundamental building block in many dishes due to its mild, savory flavor and its comforting consistency. The Béchamel sauce in this recipe for Eggplant Stacks adds a creamy component without overpowering the other flavors.

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A green plate with Martha Stewart-Inspired Stacked Eggplant Parmesan individually on a plate with a beschamel sauce off to the side.

Martha Stewart-Inspired Stacked Eggplant Parmesan 

  • Author: Veda Sankaran
Print Recipe

Description

Crunchy and cheesy with a tomato and bechamel sauce on top.

Ingredients

Scale

For the eggplant parmesan:

  • 2 eggplants (each weighing approximately 1 ¼ lb) enough for 24 rounds
  • 1/2 cup of olive oil, divided
  • 8 oz fresh mozzarella
  • 2 oz parmesan, grated
  • 2 cups tomato sauce
  • 1 cup of canned san marzano tomatoes, hand crushed
  • 1 lemon, zest only
  • 2 anchovy fillets in oil
  • Calabrian chili paste to taste
  • ¾ cup thinly sliced fresh basil
  • 1 cup panko breadcrumbs
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Italian seasoning
  • Fresh oregano for garnishing

For the bechamel sauce: 

  • 2 tbsp unsalted butter
  • 2 cloves of garlic sliced
  • ¼ cup of all purpose flour
  • 1 1/4 cups whole milk
  • Salt to taste
  • Black pepper to taste
  • Nutmeg, a few pinches

Instructions

For the tomato sauce: 

  1. Using a mortar and pestle, crush the anchovy, the zest of 1 lemon, and however much Calabrian chili paste you want, until combined.
  2. In a small saucepan, heat 1/4 cup olive oil. Place in the crushed anchovy, lemon zest, calabrian chili mixture. Stir and cook for 30 seconds.
  3. Crush the San Marzano tomatoes with your hand directly into the saucepan. Simmer for a few minutes. Then add store bought tomato sauce of your choice. Simmer until flavors all combine, approximately 10-15 minutes. Season with salt to taste.

For the eggplant: 

  1. Slice the eggplant into 1/4 to 1/2 inch rounds. Salt and place the rounds in a bowl. Refrigerate overnight if possible or at least for 5 hours.
  2. Once you remove the eggplant from the refrigerator, rinse and pat dry.
  3. Line two large baking sheets with parchment paper. Place the eggplant rounds in a single layer on the baking sheets. Brush both sides with olive oil.
  4. Then, place in a preheated 400 degree oven for 12 minutes. Open and flip the eggplant slices and continue cooking for an additional 10 to 13 minutes, checking to make certain they don’t burn.

For the breadcrumbs: 

  1. Combine the panko breadcrumbs with the olive oil, salt, pepper, and Italian seasoning and set aside.

To assemble:  

  1. Preheat the oven to 350 degrees.
  2. Reline baking sheets with fresh parchment paper. Place a third of the rounds in a single layer. Sprinkle each eggplant slice with the shredded parmesan cheese, then a layer of the fresh mozzarella. Top this with a spoon of the tomato sauce and sliced basil, Season with salt and pepper. Place an eggplant round on top and repeat the steps.
  3. For the last round, switch the cheese and sauce, so that you end with the cheese on top. Sprinkle on the seasoned breadcrumbs and bake for 20-25 minutes or until the cheese is melted.
  4. Drizzle on the bechamel sauce before serving. Garnish with fresh oregano leaves.

For the bechamel sauce: 

  1. Melt the butter in a saucepan. Place in the sliced garlic and simmer for 2 minutes to let the garlic infuse the butter. Remove the slices of garlic before proceeding to the next step.
  2. After removing the garlic, sift in the ½ cup of flour, stirring continuously for about 3-4 minutes or until sand colored. Do not let the flour brown.
  3. At this stage add in the cold milk, whisking continuously so as to combine and break up any lumps. Simmer for 5 minutes, whisking constantly until the sauce coats the back of a spoon.
  4. Remove from the heat and season with salt, pepper, and nutmeg.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Taco Casserole 

By
Samuel
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0
A skillet full of Taco Casserole with cheese, nacho chips, and taco meat.

Get ready to shake up your taco night party with a little help from the queen of entertaining herself, Martha Stewart. Inspired by Martha Stewart’s recipe, this Taco Casserole is a fun, fiesta-in-a-pan that takes all the bold, zesty flavors you love and bakes them into one easy meal. Layers of savory ground beef, salsa, and cheese, meet a golden, crunchy corn chip crust on top. Say goodbye to all the time and mess it takes to prep your taco and spend your time eating this meal instead.

Why Do I Need a Cast Iron Skillet for This Taco Casserole?

A cast iron skillet is the perfect way to cook this Taco Casserole since this versatile cookware houses every step of the recipe. Its heat retention and heat distribution ensure that the casserole bakes evenly. Plus it also gifts you that bubbly, browned crust on top. You can sear the ground beef directly in the skillet on the stovetop then just add in the rest of your ingredients. And because of its durability, the cast iron skillet can go straight from the oven to the table, keeping the casserole warm the whole way.

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A skillet full of Taco Casserole with cheese, nacho chips, and taco meat.

Martha Stewart-Inspired Taco Casserole 

  • Author: Veda Sankaran
Print Recipe

Description

Why struggle with messy tacos when you can have a Taco Casserole instead?

Ingredients

Scale
  • 1 lb ground beef
  • Salt and freshly ground pepper
  • 2–3 tbsp neutral oil
  • 2 small or 1 large bay leaf
  • 1” piece cinnamon stick or a few pinches of cinnamon powder
  • 4 cloves of garlic, finely minced
  • 1/2–2 serrano chilies, finely chopped (based on your preferred heat level)
  • 1 small green bell pepper, diced (3/4  cup)
  • 1 small red bell pepper, diced (3/4 cup)
  • 1 medium white onion, diced (1 ½ cups)
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2  tsp ground cumin
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • Pinch of sugar
  • 1 cup beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • ¾ bag (approximately 4 cups) yellow corn tortilla chips, slightly crushed
  • 1 ¼ cup freshly shredded Monterey jack cheese (5 oz)
  • 1 ¼ cup freshly shredded sharp cheddar cheese (5 oz)
  • Thinly sliced radish, thinly sliced jalapeno, grilled red onions, sliced black olives, sour cream, and fresh cilantro leaves for serving

Instructions

  1. Preheat the oven to 425 degrees.
  2. Heat a 10 inch cast iron skillet on the stovetop. Place in the ground beef, sprinkle with salt and pepper and cook, breaking up the meat into small pieces until the meat browns. Take off the heat and drain in a colander to remove excess oil.
  3. In the same skillet, add enough oil to coat the bottom of the skillet. Once heated, add in the bay leaves and cinnamon. Once fragrant but before the whole spices burn, add the garlic and serrano chilies. Stir and cook for 30 seconds before placing in the diced peppers and onions, along with the oregano, paprika, and cumin.
  4. Stir and sauté until the vegetables are softened. Remove cinnamon stick and bay leaf, before adding the tomato paste and diced tomatoes with a pinch of sugar. After 2 minutes, place in the black beans and beef broth and simmer for 3 minutes or so.
  5. Place the browned beef back into the skillet and simmer together until all the flavors combine, 5-7 minutes. Taste and add salt and pepper.  Adjust seasonings as necessary. Remove from heat and set aside.
  6. Place the chips in a large bowl and toss with 1 cup each of the Monterey Jack and Sharp Cheddar cheeses. Top the ground meat mixture with the chips and sprinkle on the remaining ¼ cup each of the cheeses.
  7. Place the skillet in the preheated oven and bake until the cheese is melted and golden, approximately 3 minutes. Serve with accompaniments.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Whole-Lemon Pound Cake with Pomegranate Glaze

By
Samuel
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0
A sliced into pieces whole lemon pound cake sits with a pomegranate glaze on top with pink flowers and pomegranate seeds as decor.

If you’ve never had the delight of enjoying Martha Stewart’s Whole-Lemon Pound Cake with Pomegranate Glaze, then you’ve been missing out. The perfect mix of sweet and tangy, this pound cakes infuses bright lemon with tart pomegranate. Featuring a pink glaze on top, it’s a pound cake that you might hesitate to eat because of how beautiful it looks. But, after your first bite, its moist texture makes a second bite inevitable. Maybe you’ll serve it for breakfast, brunch, or for dessert. No matter when it’s served, you’re sure to be lost in the tastiness.

What Makes a Pound Cake?

Originally, pound cake was defined by its traditional recipe, which uses a pound each of butter, sugar, eggs, and flour. This equal-weight ratio creates a dense, rich, and moist cake with a fine crumb. Though, nowadays many modern versions (such as our Martha Stewart Pound Cake) tend to alter these proportions or add leavening agents like baking powder or soda to make the cake lighter and more tender. Either way, it’s known for its straightforward formula that makes baking easy and simple for all.

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A sliced into pieces whole lemon pound cake sits with a pomegranate glaze on top with pink flowers and pomegranate seeds as decor.

Martha Stewart-Inspired Whole-Lemon Pound Cake with Pomegranate Glaze

  • Author: Veda Sankaran, Adapted from Martha Stewart
Print Recipe

Description

A light and moist lemon pound cake meets a pink pomegranate glaze.

Ingredients

Scale

For the cake: 

  • 1 lemon
  • 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
  • 1 8 oz brick of Philadelphia cream cheese
  • 1 2/3 cups unbleached all-purpose flour, plus more for pan
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt or ¼ tsp sea salt
  • 1 1/4 cups granulated sugar
  • 2 full sprigs rosemary
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon extract 

For the glaze: 

  • 1 cup confectioners’ sugar, sifted
  • 4 tsp (or more if needed) 100% pomegranate juice
  • 1/3 cup pomegranate seeds

Instructions

For the cake: 

  1. Preheat the oven to 325 degrees. Prepare a standard sized loaf pan by buttering all sides and dusting with flour, shaking off any excess.
  2. Combine flour, baking powder, and salt in a medium sized bowl and set aside for later.
  3. Place a whole lemon in a medium sized saucepan with enough water to generously cover. Boil the lemon for 30 minutes or until softened. Once the lemon has reached this state, turn off the heat, drain, and let cool. Then roughly chop, removing all seeds and place in a food processor to pulse until finely chopped. Set this aside for later.
  4. Next prepare the rosemary sugar by placing the sugar along with the rosemary leaves in a food processor. Briefly pulse just enough to finely chop the leaves. Set aside to use later.
  5. Using an electric mixer, beat the butter on medium-high speed for 1 minute until softened. Then place in the chunks of the cream cheese a little at a time, beating until incorporated with the butter. Next, add the rosemary sugar, beating until butter lightens in color. This will take approximately 4-5 minutes. Add eggs one at a time. Pour in both extracts beating for another minute to incorporate everything. Scrape down the sides.
  6. Turn the mixer to low speed and add half the flour, followed by half the finely chopped lemon. Repeat by adding the other half of the flour and remaining chopped lemon. Beat only until everything is incorporated. Do not overbeat.
  7. Pour the batter into the prepared loaf pan smoothing the top gently. Place in the preheated oven and bake for 1 hour and 25 minutes, checking after 1 hour and 10 minutes, as some ovens run hotter than others.
  8. After removing the cake, let cool on a baking rack for 10 minutes in the loaf pan, then loosen and place the cake directly on the baking rack to continue cooling for an additional 20 minutes.

For the glaze: 

  1. Place the confectioner’s sugar in a medium bowl and add 2 teaspoons of pomegranate juice, whisking as you add the juice.
  2. You can continue adding more pomegranate juice or milk (for a lighter pink color) a 1/2 teaspoon at a time until the consistency is thick but still pourable.
  3. Once the cake is cooled completely, pour the glaze, top with pomegranate seeds, and let sit at least 30 minutes for the glaze to set.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Veda Sankaran, Adapted from Martha Stewart
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Angel Food Cake

By
Samuel
-
0
A woman cuts a slice of Martha Stewart-Inspired Angel Food Cake that's topped with coconut as another slice sits on a blue plate nearby.

We’re combining two of our favorite Martha Stewart recipes to make an Angel Food Cake that we cover in an Italian meringue and top with shredded coconut. For this Martha Stewart-Inspired recipe we started with her Angel Food Cake as well as her Basic Italian Meringue. This way you get to bake up a pure and simple Angel Food Cake…and make it devilishly decadent, too. Imagine biting into a soft, pillowy cake featuring a thick, sweet meringue and the tropical flavors of coconut. Maybe you’ll enjoy it so much that your next birthday cake will just have to Selina Progar’s lovely adaptation of Martha’s originals.

Where Does Angel Food Cake Originate From?

No matter if you call it angel food cake, cornstarch cake, or sponge cake, it all leads back to the same, airy and delightful recipe. While there is no real answer to where this dessert came from, there is evidence to suggest its history lies in Pennsylvania. The Pennsylvania Dutch introduced us to the uniquely shaped angel food cake pan. Its real commercial success though did not come until cake mixes for angel food cake hit shelves in 1942. History credits EZY Angel Cake Mix as the company to first release this popular product.

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A woman cuts a slice of Martha Stewart-Inspired Angel Food Cake that's topped with coconut as another slice sits on a blue plate nearby.

Martha Stewart-Inspired Angel Food Cake

  • Author: Selina Progar
Print Recipe

Description

A soft and airy Angel Food Cake meets a sweet Italian meringue and shreds of coconut.

Ingredients

Scale

For the cake:

  • 4.7 oz all-purpose flour, sifted
  • 8 oz sugar #1, sifted
  • 4 oz sugar #2, sifted
  • 420 g egg whites (from 14 eggs)
  • 14 g warm water
  • 14 g salt
  • 5 g cream of tartar
  • 12 g vanilla extract
  • Flaked sweetened coconut

For the Italian meringue:

  • 16 oz sugar
  • 8 oz egg whites
  • 2 oz water

Instructions

For the cake:

  1. Sift together flour and sugar #1.
  2. Sift sugar #2 and set aside with a spoon.
  3. Crack eggs into a mixing bowl. Reserve yolks for another project like ice cream, hollandaise or mayonnaise.
  4. In the bowl fit with the whisk attachment, whip together on 4-6th speed egg whites, warm water, salt, cream of tartar, and vanilla until soft foamy peaks begin to form.
  5. Turn mixer to speed 8, and add sugar #2 one spoonful at a time with about 15 seconds in between each addition. Beat until firm peaks form. Do not allow “cotton balls” to form.
  6. Fold in sifted flour and sugar. Place your spatula at 12 o’clock, pulling down to 6 o’clock, while rotating your bowl 90-degrees then lifting and rotating your spatula back to 12 o’clock.
  7. Continue until your flour is incorporated but not over mixed.
  8. Place batter into the non-greased tube pan and smooth over the top.
  9. Bake for 45 minutes at 350 degrees or until the cake slightly bounces back to the touch and is golden brown. Flip pan over to allow to cool for 1 hour.
  10. Once cooled, press the offset spatula to the sides of the pan and run the spatula along the edges plus the center to release the cake.
  11. Remove the cake and place on a plate. The cake can be cut in half and filled but can also be iced with meringue from below.

For the Italian meringue:

  1. Separate eggs, carton egg whites can also be used, and place in a stand mixer with the whisk attachment.
  2. In a pot, add sugar and water, stir so that the sugar is all wet. If sugar is on the sides of the pot, wet a pastry brush with water and wash down the sides. This will stop the syrup from crystalizing.
  3. Place on high heat and monitor it as it begins to boil. The end temperature will be between 240-degrees and 245-degrees F.
  4. Once your sugar syrup reaches 236-degrees, turn the mixer on high speed to begin whipping the egg whites. The whites should be foamy to medium peaks. At the same time, continue to cook the syrup to 240-245 degrees. Do not stir it.
  5. Once the temperature is reached, remove from heat. Take the pot to the mixer and while the mixer is still on high slowly pour the syrup down the sides of the mixer. Be sure not to go too fast so it doesn’t hit the whisk.
  6. Once all the syrup is added, allow the mixer to mix for at least 10 minutes. Then, touch the side of the mixer with the inside of your wrist. If the bowl is at a neutral temperature, you can use the meringue. If its still warm continue to mix for 5 minutes.
  7. Ice cake in meringue and top with shaved or flaked sweetened coconut.
  8. You can also use toppings like toffee chips or simply torch the outside and serve with berries.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Martha Stewart-Inspired One Pan Pasta

By
Samuel
-
0
In a skillet pan sits a large servings of pasta with tomatoes, basil, and cheese on top. It all sits on a picnic table with forks and a small container of parmesan underneath the pan.

Nobody likes to have a saucepan, frying pan, pasta pot, and stainer staring at you from the kitchen sink. Whenever dinner can be made in one pan, like our Martha Stewart-Inspired One Pan Pasta, clean up is easier. That way, you can enjoy the food without the mess. This One Pan Pasta recipe adapted from our favorite living legend combines linguine with fresh herbs, parmesan, tomatoes, and a few other extra spices. It’s a dish that tastes like 5 stars but is not nearly as complicated as a Michelin-starred entrée. Pull this recipe out of your pocket the next time you have a large number of guests coming over. It’ll save you time and wow everyone at the table.

What Type of Pan Should I Use for This Pasta Recipe?

One pan may have you thinking you can use whatever in your kitchen is readily available. However, the pan you choose does make a difference. We recommend using a sauté pan that has straight edges to help contain the liquid in the pan without spills or overcrowding. You can use other types of pans but you want to make sure it has enough room to add in all the ingredients and still leave room to stir the pasta.

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In a skillet pan sits a large servings of pasta with tomatoes, basil, and cheese on top. It all sits on a picnic table with forks and a small container of parmesan underneath the pan.

Martha Stewart-Inspired One Pan Pasta

  • Author: Selina Progar
Print Recipe

Description

No need to worry about washing more than one pan for dinner ever again.

Ingredients

Scale
  • 1 lb linguine
  • 3 cups cherry tomatoes
  • 1 large onion
  • 4 cloves garlic
  • 1/2 tsp red pepper flakes
  • 3 tbsp olive oil for #1
  • 3 tbsp olive oil for #2
  • 36 oz water
  • Salt and pepper (to taste, but generously as the pasta water will create the sauce)
  • ½ bunch fresh basil , cut with scissors for garish
  • 1 cup grated parmesan

Instructions

  1. Place 8-10 tomatoes in-between two lids from takeout soup containers (we call them quart containers) firmly, but not smashing, and press flat down on the tomatoes with the second lid. Then, run a knife between the two lids to cut the tomatoes in half, repeat until all the tomatoes are cut.
  2. Slice onions into thin slices, as you would for a salad.
  3. Chop garlic.
  4. In large pan place the linguini, cherry tomatoes, onion, garlic, olive oil for #1, pepper flakes, water, and generous amounts of salt and pepper.
  5. Place skillet on high and bring to a boil.
  6. Cook for about 9 minutes until the pasta is al dente and the water has turned into a sauce. Be sure to turn over the pasta throughout the cooking using tongs.
  7. Garnish using olive oil for #2, basil and grated parmesan cheese.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Keto Chicken Roll Ups

By
Samuel
-
0
A cast iron pan on a picnic table with chicken roll ups sitting in a creamy sauce with two small containers of salt and pepper below.

Martha Stewart’s Creamy Lemon Chicken with Spinach and Artichokes inspire our own Keto Chicken Roll Ups featuring a little extra flair. While we’ve kept a lot of the flavors we love in Martha Stewart’s recipe, we also wrap the chicken breasts in prosciutto and mozzarella. This adds another saltier, distinct taste to the chicken breasts and combines well with the lemon artichoke cream sauce. It’s a dish that will leave you feeling satisfied but not overserved. Plus, maybe you’ll offer up our Martha Stewart-Inspired Hot Cherry Tomato Salad alongside this cozy dish.

What Makes Our Recipe Keto Compared to Martha Stewart’s

Martha Stewart’s original recipe dredges the chicken breasts in flour and serves the dish over top of rice, but we do something a little different to make our Keto Chicken Roll Ups. Instead, we’ve upped the protein content by using prosciutto and adding another dairy element with the mozzarella that both get wrapped around the chicken breasts. We also ditch the flour and use herbed Boursin for ultimate creaminess and an extra kick of flavor. Dinner just always seems to be better whenever it’s a meal you don’t have to feel guilty about enjoying.

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A cast iron pan on a picnic table with chicken roll ups sitting in a creamy sauce with two small containers of salt and pepper below.

Martha Stewart-Inspired Keto Chicken Roll Ups

  • Author: Selina Progar
Print Recipe

Description

A keto friendly dinner that’s covered in a creamy lemon artichoke sauce.

Ingredients

Scale
  • 2 large chicken breasts
  • 2 pieces of prosciutto per chicken breast
  • 2 pieces of fresh mozzarella per chicken breast (I used the log that is labeled thinly sliced, but you can cut your own)
  • 1 bag fresh spinach
  • Salt and pepper to taste
  • Vegetable or canola oil for cooking

For the lemon artichoke cream sauce:

  • 1 tbsp butter
  • 2 tbsp canola oil
  • 1 tbsp minced garlic or 3 cloves
  • 1 large stem rosemary, finely chopped
  • 10 oz chicken broth
  • 1 pack herbed Boursin
  • Remainder of spinach
  • 2 cups marinated artichokes
  • 3 lemons, juiced
  • 1 cup Pecornino Toscano, grated

Instructions

  1. Cut chicken breasts in half length wise to create two thinner pieces of chicken (butterfly cut), place in-between two pieces of plastic wrap and pound out the chicken until even in thickness.
  2. Lay two pieces of prosciutto, over lapping each other slightly side by side, then lay chicken cutlet in the middle of the prosciutto. Season with salt and pepper to your liking.
  3. Towards the middle top place one piece of mozzarella one small handful spinach then another piece of mozzarella on top to secure the spinach.
  4. Roll down into a roll and secure with a piece of twine.
  5. Heat your cast iron lightly coat in oil. Sear the outside of the chicken rolls until crisp.
  6. Take out skillet and set aside.

For the lemon artichoke cream sauce: 

  1. In the same skillet, place all ingredients into the skillet, and mix until combined.
  2. Heat until spinach is wilted. Add chicken roll ups back into the pan, place in the oven at 350 degrees, and bake for 20-25 minutes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Martha Stewart-Inspired Five Spice Pumpkin Pie

By
Samuel
-
0
A pumpkin pie with a phyllo crust pits in a pan on a picnic table with small bowls of spices and spoons sitting around it.

It’s not just all appetizers and dinners for Martha Stewart, she also makes a killer Pumpkin Pie that actually does not use pumpkin spice at all. We’ve taken the advice of Martha to skip the pumpkin pie spice and use something a little different to make our own Martha Stewart-Inspired Five Spice Pumpkin Pie. The addition of Chinese five spice in our pumpkin pie tingles on your tongue with a kick of fall spices. Our pie also uses a phyllo crust that’s going to add an extra crunch to the smooth and creamy pumpkin filling.

What is Chinese Five Spice?

Chinese Five Spice comes from China and is a perfect mix of spice, warmth, and even a little bit of sweetness. The spice mix was made in China because they were looking to balance all elements of life, representing the five elements by the five flavor profiles of sour, bitter, sweet, pungent, and salty. So what actually makes up Chinese Five Spice? Usually it contains star anise, fennel seeds, szechuan peppercorns, cloves, and cinnamon. This is why it works so well in our Martha Stewart-Inspired Five Spice Pumpkin Pie. It has many of the same ingredients as pumpkin spice, just with a little more fire.

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A pumpkin pie with a phyllo crust pits in a pan on a picnic table with small bowls of spices and spoons sitting around it.

Martha Stewart-Inspired Five Spice Pumpkin Pie

  • Author: Selina Progar
Print Recipe

Description

Who knew Chinese five spice could be even better than pumpkin pie spice?

Ingredients

Scale
  • 1 packet phyllo sheets (about 8 sheets), thaw to package instructions
  • 1 tsp Chinese five spice
  • 1/2 cup sugar
  • 1 stick clarified butter, or ghee (Regular butter will also work, I chose this to reduce burning of the crust)

For the pumpkin pie filling:

  • 3 cups pumpkin puree
  • 12 oz heavy cream or half and half
  • 1 packed cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp Chinese five spice powder
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 3 large eggs

For the whipped cream:

  • 1 pt heavy cream
  • 2 oz powdered sugar
  • 2 tsp vanilla extract

Instructions

  1. Combine sugar and Chinese five spice.
  2. Melt butter and keep warm.
  3. Unroll phyllo dough and lay a damp paper towel over the top.
  4. On a piece of parchment paper lay down one piece of phyllo and brush with butter and sprinkle with sugar mixture.
  5. Brush spring form pan with butter, then lay down the phyllo into the bottom of the pan, the sheet of phyllo can go up the sides of the pan.
  6. Repeat 7 more times, but change the area you place the phyllo sheet. It can go over the top of the pan to create peaks, as long as the pan is evenly covered with the dough.
  7. Bake in oven for 15 minutes at 350 degrees.
  8. If the bottom puffs up, while it is still warm, press down with the bottom of a ladle to create a level bottom.
  9. While this is baking make your pumpkin pie mixture.

For the pumpkin pie filling:

  1. In a mixing bowl combine whisk all ingredients together until smooth.
  2. Pour into phyllo lined spring form pan.
  3. Bake at 350 degrees for 1 hour and 30 minutes or until the custard no longer jiggles.
  4. Let cool and serve with whipped cream.

For the whipped cream:

  1. Whip until medium to stiff peaks form.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Martha Stewart-Inspired Chicken Pot Pie

By
Samuel
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0
A portion of Martha Stewart-Inspired Chicken Pot Pie sits on a pale green and white plate with a fork and knife beneath it and a piece of focaccia in the bottom right corner.

There’s something about Chicken Pot Pie that just feels like home. When it’s fresh out of the oven, the chicken and veggie filling oozes out of the golden brown pie crust. There’s nothing quite like it. For this recipe, we take inspiration from Martha Stewart’s Classic Chicken Potpie where she refuses to use frozen puff pastry and instead makes a pastry from scratch. We do the same with our ultra buttery, crispy crust that you can also use in other recipes like our Martha Stewart-Inspired Apple Crostata.

Can I Mix the Chicken Pot Pie Dough by Hand?

While we do recommend using a mixer to make the process easier, you can still mix this dough by hand with a few adjustments. For mixing by hand you want to start with whisking together your dry ingredients in a large bowl. Cut the cold butter into small chunks and use either your fingers or a pastry blender to press the butter into the dry ingredients until small butter balls form. In order to properly mix in the water and vinegar, you’re going to want to add the mixture of the two just one tablespoon at a time to the bowl. It may help to mix this step with a wooden spoon. You want the dough to be just combined and not over-mixed. From here you can finish off our Martha Stewart-Inspired Chicken Pot Pie using the recipe below.

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A portion of Martha Stewart-Inspired Chicken Pot Pie sits on a pale green and white plate with a fork and knife beneath it and a piece of focaccia in the bottom right corner.

Martha Stewart-Inspired Chicken Pot Pie

  • Author: Selina Progar
Print Recipe

Description

A crusty pie dough full of warm chicken and vegetables.

Ingredients

Scale

For the pie dough:

  • 8 oz all-purpose flour #1
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 sticks (8 oz) butter, cold cut into small chunks
  • 5.5 oz ice water
  • 1 tbsp vinegar
  • All-purpose flour for dusting

For the filling:

  • 3 tbsp vegetable oil
  • 2 cups yellow onion, extra large or two medium
  • 2 cups carrots
  • 1 tbsp garlic, minced
  • 1 small bag frozen peas
  • 32 oz chicken broth
  • 3/4 cup all-purpose flour, leveled but not packed
  • 1 whole rotisserie chicken, shredded and chopped
  • 1 bunch fresh parsley
  • 5 tbsp butter
  • Salt and pepper to taste

For the egg wash:

  • 1 whole egg
  • 1 egg yolk

Instructions

For the pie dough:

  1. Cut butter into small pieces and place back in the fridge.
  2. Make ice water, strain, rescale.
  3. Add to the mixer with the paddle attachment; flour, sugar, salt, butter and mix until the butter is pea sized.
  4. Add ice water and vinegar, add to the mixer. Mix just until a solid piece of dough forms.
  5. Place a dusting of all purpose flour on your table and roll out the dough to about an inch thick and put on parchment on a sheet tray and wrap. Let rest for 30 minutes.
  6. Remove from fridge and roll out the dough until its about ¼ inch (2 stacked quarters) thick.
  7. Let rest in the fridge while you make your chicken pot pie filling.

For the filling:

  1. Dice all vegetables to about the size of the peas.
  2. In a skillet or pot heat oil, add onions and carrots and cook until the onions begin to become transparent.
  3. Season as you go with salt and pepper so that the ingredients absorb the flavor.
  4. Add peas, then garlic. Cook only until the garlic becomes fragrant, 30 seconds to 1 minute.
  5. Add the butter and melt.
  6. Add the flour and stir until the vegetables are fully covered.
  7. Add the chicken broth. Simmer, stirring frequently so it does not burn. Cook for 8-10 minutes.
  8. Add chopped parsley and shredded chicken.
  9. Pour into casserole dish and top with pie dough. Recipe is above, but Pillsbury pie dough works perfectly. Brush with egg wash, slit the top with a plus sign in the center and bake until crust is golden brown.
  10. Let cool for 15 minutes before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Focaccia Sandwiches

By
Samuel
-
0
Various light blue and dark blue plates hold different types of focaccia sandwiches like cucumber, cream cheese and salmon, prosciutto, all on a blue and white picnic table.

Chef Selina Progar looked to her childhood idol Martha Stewart to make her Martha Stewart-Inspired Focaccia. Looking at the glorious results, it just makes sense to build delicious sandwiches with that homemade bread.

Selina Progar reminisces about watching Martha Stewart’s cooking shows growing up, admiring her bustling productivity and attention to detail. She says these viewing experiences, as well as poring over the wonderful Martha Stewart Living magazine, were important steps on her journey to becoming a food industry professional.

Focaccia makes a wonderful base for the best lunch or picnic sandwiches. Its butteriness and crispness combine beautifully with elements like herbed cream cheese, salmon, cornichons, prosciutto, cucumbers, and lemon ricotta. You can even use these Martha Stewart-Inspired Focaccia Sandwiches recipes as a starting point before adding on your own favorites like banana peppers, spinach, or balsamic dressing.

How to Rehydrate and Reheat Focaccia for These Sandwiches

Did you happen to make your focaccia using our Martha Stewart-inspired recipe a few days ago and now want to use it for your sandwiches? Good news is that it is super simple to reheat this homemade bread and bring it back to life. Simply run your loaf of focaccia lightly underneath water to bring moisture back into the fluffy inside of the bread and also help crisp the outside. Then, place on a baking sheet and bake in the oven at 350 degrees for around 8 to 10 minutes.

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Various light blue and dark blue plates hold different types of focaccia sandwiches like cucumber, cream cheese and salmon, prosciutto, all on a blue and white picnic table.

Martha Stewart-Inspired Focaccia Sandwiches

  • Author: Selina Progar
Print Recipe

Description

A mix of creamy and salty makes the perfect sandwich.

Ingredients

Scale
  • Herbed cream cheese
  • Smoked salmon
  • Sliced green onions
  • Caviar or roe
  • Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24

For the herbed cream cheese:

  • 1 packet cream cheese
  • 2 tbsp finely chopped herbs like thyme and rosemary
  • 1 whole lemon, zested and juiced
  • Pinch of salt

Instructions

  1. Assemble sandwich as desired.

For the herbed cream cheese:

  1. Combine all ingredients and mix until smooth.

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Prosciutto and Cornichon Focaccia Sandwiches

  • Author: Selina Progar
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Description

A sandwich that’s a little bit Italian and a little bit French!

Ingredients

  • Prosciutto
  • Cornichons
  • Finely shaved pecorino toscano
  • Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24

Instructions

  1. Assemble sandwich as desired.

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Share a photo and tag us — we can’t wait to see what you’ve made!

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Ham and Cornichon Focaccia Sandwiches

  • Author: Selina Progar
Print Recipe

Description

Don’t leave out the dijon mustard: its gentle spice and hint of acid help bring this lunch sandwich to life.

Ingredients

  • Dijon or grain mustard
  • Ham
  • Cornichons
  • Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24

Instructions

  1. Assemble sandwich as desired.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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Salami and Cucumber Focaccia Sandwiches

  • Author: Selina Progar
Print Recipe

Description

The crunch of the cucumber with the creaminess of real butter and the delicious umami of salami has your next lunch covered.

Ingredients

  • Italian salami such as di parma, coppa, capicola, or guanciale, mixed or matched according to your preferences  
  • High fat butter like Pulgar or Amish roll butter
  • Thinly sliced cucumbers
  • Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24

Instructions

Assemble sandwich as desired with a generous spread of butter on the bottom.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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Lemon Ricotta and Cucumber Focaccia Sandwiches

  • Author: Star Laliberte
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Description

The lemon ricotta creates a fresh and brightly flavored sandwich.

Ingredients

Scale
  • Lemon ricotta
  • Slice cucumbers
  • Parsley
  • Fresh lemon

For the lemon ricotta:

  • 8 oz ricotta
  • 1 lemon zest
  • Hardy pinch of salt

Instructions

  1. Assemble sandwich as desired.

For the lemon ricotta:

  1. Mix until smooth.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Apple Crostata with Cheddar Cheese Crust

By
Samuel
-
0
On a dark plate sits an Apple Crostada inspired by Martha Stewart which is made with a cheddar cheese crust. One slice has been cut out and sits on another plate with a scoop of ice cream on top.

Apples and cheese seemed destined for each other, with their delicious contrast of sweet and salty. This combination helped Chef Selina Progar, whose fascination with all things Martha ignited in childhood, dream up a Martha Stewart-Inspired Apple Crostata with Cheddar Cheese Crust. Her recipe is adapted from Martha Stewart’s Cheddar-Crusted Apple Pie.

The Martha and Chef Selina combine Granny Smith apples and cheddar cheese to make the perfect balance of sweet and savory adapts perfectly to crostata form, and is easier to make. The crostata lets the apples take center stage while a hint of sharp cheddar lingers. What could be better than serving this recipe up for an Italian picnic once spring starts to bloom?

What is a Crostata?

Much like a tart, this freeform Italian recipe leaves an open face to showcase the filling while still wrapping around the edges. The crostata was developed during an era when savory pies were all the rage in the pre-Christian era. However, you can always use a fruity or sweet filling if you choose. The best part about a crostata is you can make it without using a pie dish, just simply use a sheet pan instead. The product is a unique, rustic, crunchy treat with a warm filling.

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On a dark plate sits an Apple Crostada inspired by Martha Stewart which is made with a cheddar cheese crust. One slice has been cut out and sits on another plate with a scoop of ice cream on top.

Martha Stewart-Inspired Apple Crostata with Cheddar Cheese Crust

  • Author: Selina Progar
Print Recipe

Description

Cheese and apples work together better than you may imagine.

Ingredients

Scale
  • 8 oz all-purpose flour #1
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 sticks (8 oz) butter, cold cut into small chunks
  • 5.5 oz ice water
  • 1 tbsp vinegar
  • All-purpose flour for dusting
  • 1/2 cup cheddar cheese

For the filling:

  • 8–10 apples, I chose honey crisp, but use a crisp baking apple like ever crisp, or granny smith
  • 2 tbsp lemon juice
  • 3/4 cup brown sugar, packed
  • 1 tbsp cinnamon
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1/4 cup all-purpose flour
  • Sugar, sanding if you have it, but regular sugar also works

For the egg wash:

  • 1 whole egg
  • 1 egg yolk

Instructions

For the pie dough:

  1. Cut butter into small pieces and place back in the fridge.
  2. Make ice water, strain, rescale.
  3. Add to the mixer with the paddle attachment; flour, sugar, salt, butter and mix until the butter is pea sized.
  4. Add ice water and vinegar, add to the mixer. Mix just until a solid piece of dough forms.
  5. Place a dusting of all purpose flour on parchment paper and roll out 2 pieces of pie dough into a 14-inch round that is about the thickness of a quarter.
  6. Sprinkle cheddar cheese on one piece of the dough, then lay the second piece of dough over the cheese and gently roll the two pieces together. Lightly dust the top layer of pie dough with flour to avoid sticking.
  7. Cut into a 14-inch circle. Place dough with parchment on the sheet pan and put it in the fridge for at least 30 minutes

For the filling:

  1. Slice the apples. I left the skin on but you can peel them.
  2. Combine all the ingredients in a large mixing bowl and toss or stir until apples are completely covered with slices and flour.
  3. Once dough is chilled, place apples in a pile in the middle of the dough leaving 2-3 inches of dough around the edges.
  4. Fold the dough into the apples one piece at a time, overlapping each piece before the last.
  5. Bush with egg wash and sprinkle with sugar.
  6. Bake at 375 degrees until apples are soft and crust is golden brown, about 1 hour and 20 minutes. Check often. Bake until pie is golden brown.
  7. Let cool slightly then serve with whipped cream or ice cream (al a mode).

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

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