The star of this dish is the sauce. Another stunner from Martha Stewart! Use this sauce in or with almost anything from poached salmon to artichokes. This asparagus dish is excellent served with grilled quail, or tuna, a roasted mushroom risotto and a bottle of Willamette Valley Vineyards Pinot Noir! Heaven on earth.
A creamy soup flavored with wild mushrooms and a little wine to balance it out. I've left out the dried mushrooms (too expensive) but used a variety of fresh ones with good results.
A Martha Stewart recipe.
Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.
Eons ago Martha whipped this up on one of her TV programs. The first time I made it, I knew I was in love. Make a marvelous presentation by placing the chops, apples and cabbage together on your largest and most beautiful serving platter.
I received an email today with a few copycat recipes in it. I don't see this one on Zaar...Tip:
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin
Puree. This variety of pumpkin, also known as 'New England Pie' and
'Sugar Pie,' weighs from five to eight pounds and is known for its
sweet, fine-grained flesh.
Source: Martha Stewart
Calories: 235 kcal | Carbohydrates: 37 g | Dietary Fiber: 1 g |
Fat: 7g | Protein: 7 g | Sugars: 28 g