Martha's Calendar is Back!

One of the features that I loved about Martha's magazine is the monthly calendar she published in every issue of Martha Stewart Living.  Although I didn't exactly mourn its loss, I was sad when they stopped publishing it.  I liked seeing what she was up to.  But never fear - it's coming back! 

In the April issue (on newsstands March 16th), you'll be able to see all the fun activities that Martha has on her calendar.  It will include her some of her day-to-day activities, upcoming events and her speaking engagements, as well as some timely homekeeping tips and reminders.

I can't wait to find out if she's going to go to the Brimfield Antique Show in May.  I'll be there, along with 5,000 vendors and countless deal-seekers and antique lovers.

New Cookbook from Martha Stewart

If you know me, you know I am a little obsessed with cupcakes.  Couple that with my love for most things Martha Stewart, and it can be a dangerous combination indeed.  She is finally set to release her newest cookbook, dedicated to all things cupcake.  Martha Stewart's Cupcake: 175 Inspired Ideas for Everyone's Favorite Treat won't be available until June, but you can pre-order it now on Amazon (done!).  Can't wait to receive this one...

There’s no better authority on delectable desserts than Martha Stewart. She and her ingenious team of editors have consistently created the most delicious recipes, and their dedication to simple instructions, how-to photographs, and beautiful styling is unparalleled. And there’s no more in-demand dessert right now than cupcakes.

Martha Stewart’s Cupcakes features 175 ideas and includes recipes for the cakes, frostings, and fillings, along with a trove of suggestions for tastefully decorating and embellishing them. From classics such as devil’s food cupcakes to sweet surprises like peanut butter and jelly cupcakes, and from elegant delicacies like tiny cherry-almond tea cakes to festive showstoppers topped with piped buttercream blossoms or candy clowns, each cupcake is accompanied by a gorgeous color photograph. They will inspire home bakers of all skill levels, who will find a cupcake for every occasion—birthdays, holidays, and special days such as weddings and showers—as well as for everyday fun.

Martha Talks to Ladies Home Journal

It seems that every time I turn around lately, there's a new Martha interview or nugget of Martha news.  As a Martha fan from way back, this is a good thing.  A very good thing indeed.  In the November issue of Ladies Home Journal, she chatted a bit about her newest book and making mistakes.


You do so much.  Don't you ever want to just kick back and eat bonbons?
No, that would be boring.  I like what I do; I love to create things and I like to teach.  Sitting around holds no interest for me.


Your new book is called Martha Stewart's Cooking School.  How did you learn to cook?
My mother was a really, really good cook.  So were both my grandmothers.  We also had two next-door neighbors - an Italian family on one side and a German baker on the other - so I spent a lot of time in their kitchens.  As a child, you pick up so much from cooking: science, arithmetic.  When you cook with kids and want to double a recipe, for instance, let them do the math.  Of course, you'll want to check their measurements, but making mistakes is part of learning.

Do you actually make mistakes?
I try not to [laughs].  But, of course, I do.  Back when I had a catering business, we had some huge disasters.  I remember serving oeufs en gelee - eggs in aspic - in August.  It was about 110 degrees outside and the aspic (a gelatin typically made from meat stock) melted just as we were about to serve it to 200 people.  But I'm very organized, and doing television in the kitchen has helped.  I've learned to chop, squeeze, mince and talk at the same time.  I have A-list actors on the show who can't talk and slice a tomato without nearly cutting their fingers off.

How can people avoid mishaps in their own kitchens?
People get sloppy with measurements and seasoning.  "Oh, I'm not eating salt," someone says, so she doesn't add any and her food is flavorless.  Or they don't understand the terms exactly.  When they saute a piece of meat, they might not brown it first, which you need to.

What are you making for Thanksgiving?
We must have a turkey, and this year's will be one of my raised turkeys.  I live on a farm and we've been eating turkey eggs all year.  They're delicious in cakes.  I'll also make a wild-mushroom soup in honor of my mother, who passed away last year.  That was her traditional thing.

Want more?  Grab the latest copy of Ladies Home Journal for the complete interview, on newsstands now.

Coming Soon ... Martha's Thanksgiving Workshop

Once we make it through Halloween this week, Thanksgiving will be here before we know it.  And shhh!  Don't even mention Christmas! 

Never fear, Martha's here... with her new Thanksgiving Workshop.  Sign up for daily e-mail tips now to get you in the spirit, organized and on track to having a fabulous Thanksgiving holiday with her craft ideas, recipes and entertaining details to make everything absolutely perfect. 

There, there.  All will be ok.  Just breathe.  B-r-e-a-t-h-e.

Complete details are right here.  The fun starts November 3rd.

Photo from MarthaStewart.com.

Behind the Scenes at Martha Stewart's Talk Show

Remember that blogging show that Martha did a few weeks back?  Well it turns out that the show continued a bit behind-the-scenes in the kitchen after the airing, as Matt from MattBites.com and other food bloggers headed in and started cooking with editors from the Everyday Food magazine blog.  Matt served up his grandmother's soup recipe and chatted about the cookies he made on air with Martha.

Miss it?  You can check out the nearly 10-minute video right here, from the folks at Culinary Media Network.

Photo from Culinary Media Network.

Review: Broccoli Gratin

I'm a big fan of gratins, so when I saw an easy recipe for Broccoli Gratin in Martha's Everyday Food magazine, it quickly got ripped out and added to my burgeoning to-try pile; no matter that I'm the only one in the house that will eat broccoli. 

Very simple to make and tasty to boot, it would make a perfect side dish to a weeknight dinner ... or even your Thanksgiving table.  Was it a wow?  No, but a solid performer.  I mean, really, we're talking about broccoli here - is there such a thing as a wow broccoli recipe?

The only change I would make next time is that instead of chopping the broccoli florets finely, as the recipe calls for, I'd do a rougher chop, because chopping them so small made the dish a little more mushy than I'd like. 

Broccoli Gratin
Recipe courtesy of Everyday Food magazine

Serves 6

3 slices white sandwich bread
3 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup all-purpose flour
3 cups whole milk
2 heads broccoli (about 2 pounds total), florets finely chopped, stalks peeled and finely chopped  (don't chop so fine, rough chop a bit better)
1 cup shredded white cheddar (4 ounces)

Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside.

In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese.

Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.

Martha on the Today Show

Even though she just kicked off her newest season of her talk show this week, Martha is making the talk show rounds and appeared on the Today Show Monday morning, making pasta from the September issue of Martha Stewart Living. 

Miss the epi?  You can catch it right here.  One of these days, the shows are going to allow enough time in the segment so it doesn't seem rushed.  Until then...

Photo from Martha's blog.

Martha Loves Halloween

Any true Martha Stewart fan knows how much she loves Halloween. And as a big Halloween fan myself, I love that she loves it so much because it means more inspiration for us.

This year, though, the inspiration goes up a notch with the launch of Martha's first-ever online Halloween Workshop. Starting on Monday, September 8th, after you sign up, you'll be in for their eight-week, step-by-step countdown to help put together the spookiest Halloween ever. You'll get:

- Enchanting costume ideas for the whole family
- Goofy and grimacing jack-o-lantern templates
- Tempting goodies and recipes for all of your trick-or-treaters
- Easy decorating projects
- Party plans for ghoulish feasts and monster celebrations
- Advice from Martha Stewart Living editors

Click here to sign up.

Photo from MarthaStewart.com.

Celebrating Your Fruity Desserts

With farmer's market bounty in full swing, this is a great time of year to bake up fabulously fruity desserts, and now you can show them off:

Join Everyday Food in a celebration of season-perfect produce!

We’re asking you (and your readers) to show us your baking skills by snapping a photo of your favorite homemade fruit dessert – from cobblers to pies, betties to buckles, and everything in between. The winner will be featured on the Everyday Food blog, Dinner Tonight.

Go here to submit your photo (scroll down to “SHARE YOUR PHOTOS – Everyday Food Fruit Desserts.” The deadline is September 30.

You can click here to see what others have already posted. See you there!

*Picture of a batch of Jam Thumbprint Cookies that I submitted.

Martha Stewart Living, June 2008: Roasted Fingerling and Tomato Salad wtih Green Beans and Arugula

Summer is waning, at least here in the Pacific Northwest, but for those of you who live where it's summer until late September or early October (or later), here's a wonderful salad that straddles the seasons. It's got some heft in the form of the potatoes, but still relies heavily on the summery greens and tomatoes we all love.

Another great thing about this salad is that it can be put together in stages. I have about four thousand children (OK, not really, only four--there seem to be so many more of them when I'm trying to get them all in the car), and finding a large block of uninterrupted time in which to cook is hard. This salad can be made in stages, which means you can do part of it, tend to some kids, do some more, tend to some kids, and so on until you're ready to eat and all the kids are in bed. Really, it's ideal.

The potatoes and tomatoes are roasted with some olive oil, garlic and thyme, and then tossed with arugula and blanched green beans in a red wine-Dijon vinaigrette. I cut the potatoes and tossed them and the tomatoes with the garlic and olive oil puree, scattered them with thyme (I didn’t even have to pull it off the stem! Talk about easy!) and popped them in the oven. This is about the only piece of this recipe that really can’t be left to languish; once the potatoes are cut up, they need to head for the oven promptly lest they turn that sad grayish color that potatoes do turn. But since the prep for this step is mostly done with a sharp knife and the blender, it can be completed in the time it takes one three year old to eat a banana and a bowl of animal crackers.

Next I topped and tailed the green beans, which can sit out with no ill effects. I made the dressing. Again, a patient component that will wait until you’re ready. When the potatoes and tomatoes were done roasting, I pulled them out and let them cool their heels on the stove for a little while, during which time I read “Hungry Pig” (aloud--not to myself) and explained fifteen times that, yes indeed, the sun was going down. I think I may have had a glass of wine in there too.

I blanched the green beans, shocked them, and let them drain while I rounded up the last kid from a water balloon fight and saw him headed for a bath. He was allowed to watch George of the Jungle and then off to bed.

Finally, dinner time! I tossed the arugula and green beans with the potatoes and tomatoes (and I confess, I used more like three to four cups of arugula for four people versus the two in the original recipe, and 6 ounces of green beans, rather than the 3 ounces called for), and served the dressing on the side.

And there you have it, an excellent dinner, prepared in between getting four children ready for and into bed. Nothing suffered from standing or sitting, and it all tossed together at the last minute to seem as though it was meant to be done that way.

Roasted Fingerling and Tomato Salad with Green Beans and Arugula
from Martha Stewart Living, June 2008
serves 4-6

For the Salad
5 garlic cloves
½ cup extra-virgin olive oil
1 ½ pounds Russian banana fingerling potatoes, halved lengthwise
1 pint cherry tomatoes
4 stems fresh thyme
Salt and freshly ground pepper
6 ounces green beans
3-4 cups baby arugula

For the Dressing
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
½ teaspoon minced fresh thyme
½ shallot, minced
1/3 cup extra-virgin olive oil

Make the salad: Preheat the oven to 375 degrees F. Puree garlic and olive oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, 30 to 40 minutes. Let cool slightly. Or quite a bit.

Prepare an ice-water bath. Cook green beans in a large pot of boiling water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander and let them sit as long as necessary. They won’t mind.

Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Set aside until needed.

When all children are in bed, and you’ve had ten minutes to relax, toss potato mixture, beans and arugula with dressing (or you can do as I did and toss the vegetables together and serve the dressing on the side). Season with salt and pepper. Serve immediately or at room temperature. If there’s going to be a gap of an hour or two between the preparation of all the components, and the actual serving, I recommend keeping everything separate and tossing it all at the last minute. Arugula gets so pathetic looking when it sits too long in dressing.

Photograph by The Modern Apron

Martha's Peanut Butter Cookies

From time to time I like to flip back through some of Martha's older cookbooks, some of the less hefty ones that are almost more like magazines that have really dedicated themselves to going to the gym. I'm sure they were once issued in hardback, but now they're more widely available in paperback, which is how I have them. These are mostly "Best of Martha Stewart Living" compilations, and include "What to Have for Dinner" and "Favorite Comfort Food."

In looking for a cookie recipe to make that wasn't the standard Toll House that we normally make around here, I found Martha's Peanut Butter Cookie recipe. Unlike several other cookie recipes I'd been eyeing, this one required no 30+ minutes of chilling dough. I was on a deadline this day, and didn't have time to chill dough.

This recipe turned out a tender, delicately peanut butter flavored cookie. I often find peanut butter cookies too heavy on the peanut butter flavor for me (I know it sounds odd, but I prefer a more subtle flavor than a cookie that tastes like it's peanut butter with a couple of token ingredients added to keep it from being all peanut butter).

These are fast and easy, and the recipe only makes two dozen cookies, which is nice because then they don't hang around until you're sick of them. I did feel that I needed to add an additional 1/4 cup of flour to the dough; it was just a shade sticky. My kids loved helping because they could make balls of dough and play with it, then smash them flat with a fork.

Peanut Butter Cookies
from Martha Stewart's Favorite Comfort Foods
makes 2 dozen

8 tablespoons (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter (crunchy may also be used)
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 to 1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

Preheat oven to 350 and line two baking sheets with parchment. Set aside

In an electric mixer fitted with the paddle attachment, cream together butter, peanut butter, and both sugars until light and fluffy. Add the egg and vanilla, and mix on medium speed until well combined.

In a medium mixing bowl, sift 1 cup flour and baking soda together (full disclosure: I did not sift--I just added them both to the mixer and hoped for the best). Add to the butter mixture, and beat to combine. The dough should be slightly sticky, but not so sticky that you can't roll it into balls. If this is the case, add the additional 1/4 cup flour and mix it in.

Scoop the dough out in tablespoons and shape into balls. Place on the prepared baking sheets, about 3 inches apart. Dip the tines of a fork in warm water and press the dough balls down lightly with the back of the fork to flatten slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.

Place sheets in the preheated oven for 18 to 20 minutes, or until golden, rotating sheets between the shelves halfway through baking. Transfer sheets to a wire rack to cool. Store cookies in an airtight container at room temperature up to 1 week.

Picture from The Modern Apron

Martha Stewart Stumped?

I was catching up on my Tivo'd Martha Stewart shows the other night, and caught an episode where she was talking about Amish Friendship Bread. Through a conversation with an audience member, Martha revealed she had never even heard of it, and was thoroughly confused by how the whole thing works.

In case you aren't in the know, Amish Friendship Bread is a recipe you make and pass along... sort of like a chain letter, only with baking.

Want to join in on the fun? You can get the recipe Martha received right here.

Personalized Photo Postcards

I'm a big fan of the lost art of letter writing, and routinely drop letters and pictures in the mail to our family and friends. Besides the fact that it's too easy to get caught up in the speed of life and lose touch, a handwritten note is always nicer than an e-mail and a bright spot in the stack of bills and sales flyers.

If you subscribe to Martha's Craft of the Day e-mail, then you might have gotten wind of this new fun idea ... taking the concept of a handwritten note and kicking it up a notch. Go on and reach for the pen and make a connection ...

Martha Now on iTunes Video!

On Martha's blog today, she announces that video segments from Martha Stewart are now available on iTunes for FREE! You can download segments on entertaining, crafts, recipes, and holidays. A quick glance at the offerings shows recipes for fried chicken and blueberry pie, a patriotic candle craft, ideas for party invitations and favors, and a shoe shine kit gift idea for Dad. You'll need to have iTunes installed on your computer to access this. Go here for more information on iTunes. The segments are anywhere from a two and a half to approximately fifteen minutes long, with most being in the 4-7 minute range.

I cannot WAIT to check these out! Especially since they're free!

Martha's New Milk Ad

Even though she unveiled her new ad for milk on her talk show recently, the news is slowly spreading to other media outlets. You can catch a behind-the-scenes video with Martha on Why Milk and see what she has to say about being a mom and being healthy. This is the second time that Martha has been featured in the popular milk ads (remember her shot with the cow in '97?).

Want more? You can check out more shots from her milk photo shoot right here and if you click on the video on the right side of this page, you'll see a clip from when she unveiled the ad on her talk show.

Martha and the Jonas Brothers

At the recent White House Correspondents’ Association (WHCA) dinner held at the Washington Hilton Hotel in Washington, DC, Martha Stewart quickly became the envy of teenage girls everywhere. Seated at her table were none other than the Jonas Brothers, looking quite dapper in their tuxedos, and impressing Martha with their manners and etiquette.

Photo from Martha's Blog.

Martha Stewart Weddings Magazine Blog

Did you know that Darcy Miller, the Editor of Martha Stewart Weddings, has a blog, The Bride's Guide? No? Good. I didn't either. But being the intrepid Mad About Martha reporter that I am, I sussed it out for you. Go on and check it out right here. Whether you're getting married or not, you're sure to find lots of fun tips and ideas here. Happy reading!

Photo from The Bride's Guide.

WholeLiving; Take time to pamper yourself Body+Soul!

Hi friends! I am following the trend of my fellow "Mad About Martha" writers letting you know about the marvelous marthastewart.com new Whole Living online. Whole Living hits the shelves on April 21st; Your Connection to Body+Soul replenishing. You should really take a look at it to get information on relaxation, makeup tips, diet, nutrition, healthy activities, health and fitness. Not only does the website have fabulous craft ideas which Randi and Abbey talked about in their postings earlier last week, but they also have an entire section dedicated to taking care of yourself! What a concept!

I too, have a very active 8 year old; so between my job as an accountant and my little guy's soccer games, after school activities, football practices, cub scouts, homework, and book club there is not much time left to pamper myself. I love to get manicures and pedicures. Even if I only have 30 minutes to do it myself, it feels wonderful to spend time on me, uninterrupted. What I realized after reading 9 Ways to Feel Recharged and Revitalized, these are simple things which do not really take much time do in my morning or evening routine. I really like when I can learn new ways to renew and revitalize myself. Whole Living really does a great job of not only motivating me to want to take more time, but to actually make the time for the simple pleasure!The truth is, we all know these things, we just get so caught up in our busy schedules, we do not take the time to enjoy simple pleasures.

It was hard to choose which renewing and revitalization ideas I liked best, but these are a few of my favorites! With Mother's Day coming up on May 11th, maybe you too, can either get a few of the bath products for the special Grandmother, Mother, Aunt, Sister or a new mother in your life. There are recipes for the energizing scrub, or package it with a new bathrobe and comfy slippers. Make a "Floral Cut Out Card" from Randi's post or some of the "Green Crafts" from Abbey's post. Whatever you choose, don't forget to pamper yourself!

Best!
Wendy

Enjoy a warm bath.

After a long day, a warm bath sets the stage for a peaceful, restorative night's sleep by signaling your body that it's time to rest. Enhance your experience by stocking your shelves with indulgent bath products. After soaking , wrap yourself in a comfortable robe and cozy slippers for a truly soothing evening ritual.

Click here to see Martha's Favorite Bath Treats

Wake up with an energizing scrub.

Nothing rouses you in the morning quite like the smell of coffee, so go ahead -- slather some on. A skin-softening body scrub made from coffee grounds and aromatic plant essences is a traditional treatment that's used in Thai and Balinese spas, and it's a luxurious way to start the day.

This recipe couples a rich, smoky coffee aroma with the sweet scent of peppermint -- known in aromatherapy for its mentally stimulating, energizing properties. Thanks to raw sugar crystals and olive oil, which exfoliate and moisturize, your body gets a pick-me-up, too. It makes enough for two to three applications.

Click here for the Do It Yourself Recipe

Take a Contrast Shower.

Hot-cold hydrotherapy, practiced by the Finns for the past 2,000 years, is believed to strengthen immunity, increase circulation, and have a stimulating effect on the body. Although the ancient ritual did not involve a shower - or modern plumbing for that matter - you probably don't have immediate access to a sauna and a snowbank, so this will do. After showering, turn the knob to as cold as you can stand it for 30 seconds, switch it back to warm, and end on cold. Get your nape, back, and chest. Repeat two or three times.

Stretch

Taking a moment to stretch each hour or so throughout the day goes a long way toward preventing stiffness, increasing blood circulation, and giving you a shot of energy. Try this right now; Stand up and, taking a deep breath, raise your arms and reach for the sky; hold. Then release the stretch, exhaling and dropping your arms. Beggining with the crown of your head, roll down, vertebrae by vertebrae, until you're forward. Let your arms dangle. Shake and nod your head gently to loosen your neck. Without locking your knees, feel the stretch in the back of your thighs. Enjoy this stretch for a few moments.

Try these 4 Soothing Stretches

Stop Multi Tasking

Do one thing at a time and you'll get more done - with energy to spare!

Floral Cutout Cards

As a mom with young kids who are often underfoot, I'm drawn to Martha's quick projects ... little time spent crafting and a cute outcome. These floral cutout cards from the April 2008 issue of Martha Stewart Living (found under Good Things) met my criteria. The upper card is cut using a template found in the magazine or on the website and placed over a colored card. Cute for cards or wrapping paper and a perfect project for Mother's Day!

Review: Coconut-Apricot Macaroons

(Photo Courtesy MarthaStewartLiving.com)

Hi friends! In the current issue (April 2008) issue of Everyday Food, the Cookie Jar (page 144) has the most delicious cookie. Since I was a very young girl I can remember being in the kitchen with my grandmother making macaroons. The crinkle of parchment paper, the perfect little mounds of coconut and the sultry scent of coconut coming from the oven tempting me even before they cooled off and were then dipped and drizzled in milk chocolate. It was almost too much for an 8 year old to bear!

Funnily enough, a favorite blog of mine Cakespy recently did a piece on macaroons and I was again transported to my grandmothers kitchen. I could smell the sweet flaked coconut bubbling on parchment paper and chocolate simmering on the double boiler! I would patiently watch them brown through the oven window with my oven mitts on and wait for the timer to "ding" announcing their baking time had ended.

For the month of April, Martha gives this classic favorite a refreshingly spring time twist with plump apricots! They are such a luscious surprise, I cannot believe I have never thought to add ingredient myself! Enjoy this recipe; is it refreshingly delicious!

Best!
Wendy

Coconut Apricot Macaroons
Recipe Courtesy Everyday Food
Makes 20

3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond extract (optional)
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped (3 ounces)

Directions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.

3. Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).

4. Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely. Store in an airtight container at room temperature, up to 1 week.