The Official Martha Stewart Blog

November 21, 2020

Great Books that Inform and Inspire

Whether you're starting your holiday shopping this weekend or looking for an uplifting distraction from today's current events, here are some wonderful books to pick up right now!

I get a lot of books, and over the last couple of months, I've received several I know you'll enjoy - beautiful books filled with information, inspiration, and comfort. Among them, "Designing History: The Evolutionary Art & Style of the Obama White House" by Michael Smith, "Life in the Studio: Inspiration and Lessons on Creativity" by Frances Palmer, "Cooking in Marfa: Welcome, We've Been Expecting You" by Virginia Lebermann and Rocky Barnette, and photographed by my dear friend, Douglas Friedman, "Windcliff: A Story of People, Plants, and Gardens" by Dan Hinkley, and "Fruit Cake: Recipes for the Curious Baker" by Jason Schreiber. I love reading books like these - created by such talented individuals who are so passionate in what they do.

Enjoy these photos - and don't forget, my 97th book is in bookstores now - "Cake Perfection: 100+ Recipes for the Sweet Classic, from Simple to Stunning." And at the end of this blog, a surprise peek at my 98th.

: This cookbook, “Fruit Cake,” focuses on baked goods made with fruit. Author Jason Schreiber has done lots of work for me, my magazines, my books, and my television shows. I was honored and excited to write the foreword. Original and witty, this book adds a modern and flavorful twist to the versions we remember eating as children. (Photo by Ethan Calabrese)

: This is the Polenta Pound Cake with Spiced Mandarins. Serve it whole on the table, or plate it up individually – either way, it is sure to be devoured. (Photo by Ethan Calabrese)

: The Peanut Butter and Jelly Cake combines the delicious creamy texture of peanut butter with the perfect balance of sweet jam. (Photo by Ethan Calabrese)

: This is called Chocolate Caramel Banana Roulade – the ingredients speak for themselves. In this cake, Jason also adds two tablespoons of rum. It’s one you will make over and over. (Photo by Ethan Calabrese)

: This cake is Bim’s Yeast Cake made with blueberries. This is a gorgeous cake inspired by Jason’s grandmother who always baked with fresh yeast rather than instant. Fresh yeast, with its sweet aroma, can still be found in grocery stores – look for it in the refrigerated section. (Photo by Ethan Calabrese)

: Nectarine Kuchen is a soft, fruit-topped cake that can be dressed with nectarines or any stone fruit you like. (Photo by Ethan Calabrese)

: “Life in the Studio” is by Frances Palmer. I’ve known Frances for years – she is a renowned potter, gardener, photographer, and entrepreneur. I was so happy to open this book and see all the gorgeous photographs – most of which were taken by Frances herself. This book is about a lovely and unique artist, her passions, her expertise, and her best lessons for living a creative life. (Photo by Frances Palmer)

: Here is an image of Frances at her potting wheel. Frances has been a potter for more than 30 years. Her crafts have been featured in my magazines, on my television shows, and carried by countless retail shops.

: Among her works, Frances makes beautiful pieces painted with cobalt. She starts by penciling her designs right onto the clear-glazed pots before adding the paint and then firing in the kiln – the results are breathtaking. (Photo by Frances Palmer)

: This is Frances’ garden on an autumn morning with all the dahlias in bloom. In this book, Frances also shares her tips for growing these colorful flowers. (Photo by Frances Palmer)

: This is a view from the second floor of her barn studio overlooking some of her ceramics for sale. Frances places her pots on one large table, so customers can see the various one-of-a-kind shapes. (Photo by Frances Palmer)

: Frances also features some of her stunning floral photographs. She talks about the four main principles of photography – light, contrast, warm versus cool, and point of view. I love this collection of amaryllis, orange tulips, and bright pink hyacinths. The book offers pages and pages of inspiration. (Photo by Frances Palmer)

: Another book filled with striking images is “Windcliff: A Story of People, Plants, and Gardens.” Dan Hinkley and I have known each other for many years. He is an exceptional plantsman, garden writer, horticulturist, nurseryman, and friend – best known for establishing Heronswood Nursery, in Kingston, Washington, and his current garden, Windcliff on Washington State’s Kitsap Peninsula. Through these pages, one can see how Dan’s own garden evolved. (Photo by Claire Takacs)

: This garden shows Pittosporum tenuifolium, Phormium tenax, and other gorgeous and rare specimen plantings. The diverse collection holds its beauty through the seasons. (Photo by Claire Takacs)

: The garden is built on a bluff with spectacular views of Mt. Ranier in the distance. (Photo by Claire Takacs)

: The council ring is the heart of the Windcliff garden. Commonly known as a fire pit, it was built by craftsman Jeffrey Bales in 2002 – all the rocks and pebbles meticulously hand-selected and thoughtfully positioned. (Photo by Claire Takacs)

: Dan’s dogs are also featured. This is Henri walking over to greet Dan with a gift of a shoe. (Photo by Claire Takacs)

: This photo shows Agapanthus in late July. The darkest blue on the right is Agapanthus ‘Martha Stewart’ – named after me in 2013 when Dan and his husband, Robert, asked guests at their wedding to select favorite specimens among their blooming seedlings. I picked a most gorgeous flower. (Photo by Claire Takacs)

: As you know, I love traveling to Marfa, Texas, a small desert city in West Texas, known largely as a center for minimalist art. The town, about three hours from El Paso and an hour from Big Bend National Park has a population of about 2000 and is a mix of old and new, classic and modern – with vintage cafes, contemporary art exhibits, historical architecture, and some of the most stunning desert landscapes. This book, by Virginia Lebermann and Rocky Barnette, talks about Capri, a restaurant, an art installation, and a wonderful place to gather. The photographs are all taken by my friend, Douglas Friedman. When asked what inspired the book, the authors said, “Douglas Friedman was the impetus and inspiration for us all to come together to propose this project to Phaidon. He loves The Capri, the wildness, beauty and theater coming out of the kitchen. We thought he was wonderfully mad when he shared the idea. But now we have “Cooking in Marfa” to document a magical moment in time at The Capri.” (Photo by Douglas Friedman)

: In a chapter entitled “Smaller Dishes,” Capri Crudites combines a tasty assortment of the freshest vegetables of the season. Here – carrots, celery hearts, pomegranate, avocado, cauliflower florets, scallions, cucumber, asparagus tips, and more – all served over a bowl of crushed ice. (Photo by Douglas Friedman)

: Recognize this combination? This is Jenny Laird’s Texas Caviar, an appetizer at The Capri inspired by our own Kevin Sharkey who loves serving Fritos Corn Chips with the finest caviar. I love it too – have you tried it? (Photo by Douglas Friedman)

: This is the Capri Steak – made with the finest quality Akaushi beef, a distinct breed of wagyu, or Japanese cattle. The steaks are incredibly tender and flavorful. (Photo by Douglas Friedman)

: Who can resist a bowl of Chocolate Ice Cream? This one is made with the simplest and purest chocolate and made even more decadent with couveture, chocolate made with extra cocoa butter to give it a high gloss. (Photo by Douglas Friedman)

: Tamarind is the fruit pod of a tree native to Asia and northern Africa. Mexico is known for its tamarind candy. These are Tamarind Ice Pops. The Capri serves them with a spicy salt mix made with — grasshoppers, which are commonly eaten in certain areas of Mexico. (Photo by Douglas Friedman)

: This cocktail is a Hibiscus Margarita – made with hibiscus flowers, agave, lime, lemon, orange, and Reposado tequila – a light and refreshing drink that can be enjoyed on warm Texas evenings. Douglas, who lives in Marfa, said this about working on the book. “I jumped at the opportunity to barter my photography services for free meals at The Capri. In all seriousness, I was looking for a reason to work with Virginia and Rocky. It was an excuse to spend time in my dusty little town drinking tequila and eating with my friends.” (Photo by Douglas Friedman)

: “Designing History” is by internationally renowned decorator, Michael Smith. He wrote this book with Margaret Russell and the foreword was written by former First Lady, Michelle Obama. (Photo by Michael Mundy)

: Here is Michael standing in the Yellow Oval Room of the White House. This book is for anyone who appreciates the art of decorating – design enthusiasts, political aficionados, and students of Americana, and more. It is an extraordinary book showing Michael’s collaboration with President and First Lady Obama on decorating the White House, one of the most celebrated residences of the United States. (Photo by Michael Mundy)

: This room was the Master Bedroom, decorated with furniture from the late 18th century, Larsen raw silk, and wallpaper by Gracie. Everything is impeccably designed. (Photo by Michael Mundy)

: The Family Dining Room was originally a storeroom, then a bedchamber, a master bedroom, and even a music room before Jacqueline Kennedy renovated the space and designated it as the family’s dining room. (Photo by Michael Mundy)

: A private dining room for small presidential meetings or lunches, shows an 1868 painting of a Civil War peace negotiation. It is George P.A. Healy’s “The Peacemakers.” (Photo by Michael Mundy)

: For more relaxed evenings, the First Family used this Sitting Room which overlooks the South Lawn. The painting is Sean Scully’s ONEONEZERONINE RED, which was lent to the White House by the National Gallery of Art. (Photo by Michael Mundy)

: The Solarium features a color palette of earthy tans and browns mixed with touches of deep red. This room has gorgeous views of the south that include the Washington Monument. (Photo by Michael Mundy)

: If you haven’t seen it yet, this is my 97th book. And I assure you, you’ll want to make each and every one of the cakes in “Cake Perfection.” We worked very hard to make this book different from all the rest. It’s filled with stunning photographs, great ideas, and helpful baking techniques for making beautiful and flavorful cakes. (Photo by Lennart Weibull)

: This Pistachio Cardamom Bundt Cake can be made any day of the week – fragrant and flavorful, this bundt cake is decorated with Sicilian pistachios and dried rose petals. And in my book, I provide the easiest solution for getting a bundt pan out in one piece. (Photo by Lennart Weibull)

: This is our mouthwatering Mile-High Salted-Caramel Chocolate Cake. This one is for chocolate lovers – it is made with rich salted caramel, layers of chocolate cake, and dark chocolate frosting. (Photo by Johnny Miller)

: It’s hard to resist our Berry Layer Cake – look at all the gorgeous deep colors of the blueberries, black raspberries, blackberries, and varying shades of burgundy frosting. This recipe packs fresh fruits in the dough and sweet black raspberry jam into the meringue buttercream. (Photo by Mike Krautter)

: And, surprise! Here is book #98 – “Martha Stewart’s Very Good Things: Clever Tips & Genius Ideas for an Easier, More Enjoyable Life.” It comes out January 5th. Pre-order your copy now – just click on this link!

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Posted in: Baking, Books, Crafts, Decorating, Entertaining, Flowers, Foliage, Gardens, Miscellaneous

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November 20, 2020

Thanksgiving Sides and Dessert Class with Sur La Table

I am having so much fun teaching our virtual cooking classes with Sur La Table. The next one is on Thursday, December 10th at 4pm ET - I'll show you how to make some of my favorite holiday bites and refreshments. Sign up by clicking anywhere on the highlighted link.

Yesterday, I hosted another fun LIVE cooking class for Sur La Table with our own Culinary Director and host of "Kitchen Conundrums," Thomas Joseph. During the two-hour Zoom session, I showed the class how to make three delicious side dishes - Cream Cheese Mashed Potatoes, Green Beans with Crispy Shallots & Lemon, and Pink Lady Apple Crisp with Oats and Warm Spices. All these recipes were offered through Martha & Marley Spoon. I also made Cornbread Turkeys and a gorgeous Five-Spice Pumpkin Pie with Phyllo Crust. Plus, I answered questions, and shared some of my favorite cooking tips.

Enjoy these photos.

: This year, our Martha & Marley Spoon Thanksgiving kit offerings included three popular favorites – my mom’s mashed potatoes, an easy-to-prepare green beans and shallots, and a delectable apple crisp. Martha & Marley Spoon includes all the ingredients, so it saves time, and takes all the guesswork out of preparing the most important meal of the year. I was so happy to make these dishes for the Sur La Table Cooking Class – they’re three of my favorites too.

: But first, I showed some other great sides including how to make Cornbread Turkeys. Here I am mixing the dry ingredients for the cornbread turkey batter – the recipe is on my web site at marthastewart.com.

: The wet ingredients call for eggs, melted butter, and buttermilk.

: The flour, cornmeal, salt, pepper, sugar, baking powder, baking soda, and cheese are all combined in a large bowl.

: I love these five-cup turkey molds. They are from Nordic Ware. They can be used for cornbread, cranberry sauce, or even cake.

: The batter is divided evenly between the prepared turkey molds before it is transferred to the oven to bake.

: Meanwhile, Thomas prepares the apples for our Pink Lady Apple Crisp with Oats & Warm Spices. He peels, quarters, and cores the apples and then cuts them into wedges.

: The apple wedges are tossed and combined with sugar and a warm spice blend.

: The topping is flour, oats, brown sugar, granulated sugar, and butter. The topping is formed into clumps, placed into the freezer to form and then sprinkled on top of the apples into an even layer.

: One of my tips is to place a sheet of parchment paper on top of the crisp and then the aluminum foil. I never let the foil touch my food directly. Given aluminum’s reactivity, any acids can cause different types of aluminum to possibly dissolve into the food.

: With every order from Martha & Marley Spoon, all the ingredients come pre-packaged and pre-portioned for two or four people. My Green Beans with Shallots & Lemon side is so easy to make and I love the crispy golden shallots, with a simple squeeze of lemon.

: First, all the ends of the green beans are trimmed.

: Next, I cut thinly slice the shallot lengthwise. Then the pieces are placed into a skillet with oil.

: And then they’re cooked until golden brown. Here I am placing them onto a paper towel to drain.

: Next, I season them with salt and cut wedges of lemon to serve. I don’t like to squeeze lemon over the beans because the acid can alter the bold green color of the beans, but serving guests with their own lemon wedge allows them to add the juice themselves.

: Next, the Cream Cheese Mashed Potatoes – Big Martha’s famous recipe.

: The potatoes are cut into one-and-a-half inch pieces, placed into a medium pot with a half-tablespoon of salt. Then they are boiled over medium heat and simmered until tender. They’re drained and then cooked over medium heat until they are dry and breaking apart.

: I like to put all the potatoes through a ricer. A potato ricer is a kitchen implement used to process potatoes or other food by forcing it through a sheet of small holes, which are typically about the diameter of a grain of rice.

: The potatoes are mixed with hot milk, butter, and my mom’s secret ingredient, cream cheese. These are my favorite mashed potatoes!

: For the Five-Spice Pumpkin Pie with Phyllo Crust, I start with a springform cake pan. Here i am pointing out the spring feature, which allows one to remove the pan from the pie without damaging the phyllo crust.

: This deep dish pumpkin pie is so beautiful and easy to make. The dramatic crust is made with about eight sheets of phyllo dough or enough so that the pan is completely covered from all angles.

: I place each sheet into the pan brushing each one with butter until the phyllo is arranged in overlapping layers all around the bottom and sides of the pan.

: I trim any extra phyllo dough from the outside of the pan.

: And then Thomas puts it into the oven at 400-degrees Fahrenheit. This is cooked until the crust is crisp and golden.

: Look at the gorgeous crust – it’s perfect.

: I mix together the filling made with eggs, pumpkin, milk, syrup, vanilla, flour, salt, sugar and five-spice powder.

: The mixture is poured into the crust and then baked until the custard is set in the center.

: The pie is done and topped with fresh whipped cream. It was the first thing we tasted. Don’t you love starting with dessert, too?

: Here is our Pink Lady Apple Crisp – this crisp just fills the kitchen with the aroma of apples, brown sugar and warm spices. Serve this with whipped cream or a scoop of vanilla ice cream.

: The Green Beans with Crispy Shallots and Lemon are sure to go quickly.

: And look at the mashed potatoes. One can leave the skins on, but I prefer this smooth, creamy version.

: And here are the Cornbread Turkeys – perfectly formed from my molds – I use these molds every year.

: I love using them so much, I made these cranberry sauce turkeys too. I hope you caught the class yesterday, but if you didn’t make it, be sure to join our next class on December 10th. Have a wonderful Thanksgiving.

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Posted in: Cooking, Entertaining, Events, Food & Recipes, Holidays, Martha & Marley Spoon, Recipes

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November 19, 2020

Digging Up and Storing Dahlia Tubers for Winter

If you live anywhere but the warmest regions of the United States, those dahlia tubers must be dug up and stored for the winter.

When in bloom, dahlias provide some of the garden's biggest and most spectacular flowers in many different sizes, forms, and colors. However, native to Mexico, dahlias are not winter-hardy and tend to split in freezing temperatures or mold in soggy, wet soil. Over the last few weeks, my gardeners dug up all the dahlia tubers, set them in the corn crib to dry thoroughly, and then packed them so they could be stored indoors for the cold season.

Enjoy these photos.

: Remember all the gorgeous, colorful dahlias we had this year? Dahlias are among my favorite flowers. They begin to bloom with great profusion just as other plants pass their prime, and they last right up until the first frost.

: My all-dahlia garden was planted in a large bed behind my greenhouse. We planted the garden in June and through the summer, we all watched its progression.

: By early November, all the dahlia flowers are gone. Here, it is easy to see what they look like after the first frost – all the foliage has darkened and died.

: Ryan cuts all the stems down leaving about five to six inches of the main stem. These stems will be used to hold the tubers as they are lifted from the soil. Always wait until the foliage has turned brown before digging them up. This is important so that the plant can gather energy for the following year. It will store starches in the tuber which will fuel initial sprouting in summer. The best time is a couple weeks after the first frost when they’re well into dormancy yet haven’t been harmed by the cold.

: Dahlia stems are hollow making them quickly susceptible to rot. This is also why dahlias often have to be staked to help support their very large flowers.

: Phurba digs up the dahlia tubers with a garden fork starting several inches away from the center stem. He does this several times in a circle around the plant, lifting the dirt as he goes so it is easy to pry the dahlia tubers out. He is very careful not to let the tool come into contact with any of the tuberous roots, which can get damaged easily. Any punctures will encourage bacteria and rot.

: I always say to “use the right tool for the right job.” Garden forks are perfect for digging up dahlia tubers. At my shop on Amazon, I sell a 40-Inch 3-Piece Stainless Steel Garden Digging Tool Set which includes a shovel, spade and a garden fork.

: With one hand on the stem, the entire clump is pulled carefully from the ground.

: The tubers are placed back on the ground until all the tubers of the same variety are uprooted, so they aren’t mixed up. Dahlia tubers vary in size depending on their variety and age.

: To dry the dahlias, we use plastic crates saved from our large delivery orders of bulbs. I always try to reuse, repurpose or recycle everything at the farm. Crates like these provide good air circulation.

: Dahlia tubers consist of a stumpy stem with several swollen sections attached to it. Sometimes referred to as “bulbs,” dahlias are not true bulbs at all, as they differ in both appearance and growth function. Bulbs are round and consist of one swollen root. Tubers, come in a variety of shapes and form in a cluster. They also grow out of the “eyes.”

: Each clump pulled had anywhere from five to 20 tubers. Not all will have full eyes allowing them to grow a stem next spring, but we definitely harvested more than we planted.

: After the garden bed is empty, it will be ready for preparing and planting the next crop – I wonder what it will be.

: All the crates full of tubers are loaded carefully into my Polaris Ranger.

: And all the stakes are grouped together and tied for storage.

: Before they are bagged and stored, the dahlia tubers must dry completely. All the crates of dahlia tubers are placed in the corn crib. All the tubers look similar, so it is crucial to keep them with their individual markers.

: This is the outside of the corn crib. This structure is original to the farm. A corn crib is a type of granary used to dry and store corn. It may also be known as a corn house. The basic corn crib consists of a roofed bin elevated on posts. Another typical early American design has walls slanted outward.

: After a week, the hollow stems are completely dried through. Tubers can also dry outside if there is no rain forecasted, or in any room that does not get any direct sunlight. The drying process could take up to a couple of weeks. Once dry, brush off as much dirt as possible, so the tubers are clean.

: Next, they are inspected and trimmed of any rotten sections. Each tuber clump is then put in a bag and surrounded with some kind of absorbent medium. Some gardeners prefer storage mediums such as vermiculite, coarse sand, sawdust or sphagnum peat moss. Just use enough to keep the tubers dry. This is important as any moisture that causes rot could spread to other tubers.

: The bags are secured and then placed back into the crates and stored in my greenhouse basement. The ideal storage temperature is above freezing but below 50 degrees Fahrenheit.

: Be sure to check the tubers a couple times over the winter, and discard any that have rotted. Environmental changes in the storage location, such as increased humidity or fluctuating temperatures, can still damage overwintering dahlia tubers. And then next spring, they’ll all be taken out again for planting – I can’t wait.