3/4 cup chicken broth 1/2 cup sake 1/2 cup mirin (sweet rice wine) 1/4 cup reduced-sodium soy sauce 2 tablespoons sugar 1/8 teaspoon salt 1/8 teaspoon pepper 4 sole or whitefish fillets (4 ounces each) SLAW: 1-1/2 cups shredded Chinese or napa cabbage 1/3 cup each julienned cucumber, radishes, carrot and sweet red pepper 2 jalapeno peppers, seeded and julienned 2 tablespoons minced fresh cilantro 2 tablespoons minced fresh mint 2 tablespoons plus 2 teaspoons rice vinegar 4-1/2 teaspoons reduced-sodium soy sauce 1/8 teaspoon salt 1/8 teaspoon pepper
In a large skillet, combine the first seven ingredients. Bring to a boil; add fish. Reduce heat; cover and simmer for 8-10 minutes or until fish flakes easily with a fork. Meanwhile, in a large bowl, combine the cabbage, cucumber, radishes, carrot, red pepper, jalapenos, cilantro and mint. In a small bowl, combine the vinegar, soy sauce, salt and pepper; pour over vegetables and toss to coat. Serve with fish.
1 cup mashed potatoes (without added milk and butter) 2 cups all-purpose flour 1 large egg, lightly beaten 1 cup canned pumpkin 2 teaspoons minced fresh sage 1/2 cup butter, cubed 6 fresh sage leaves 1 garlic clove, minced 1 tablespoon all-purpose flour 2 tablespoons heavy whipping cream Shaved Parmesan cheese 1/4 teaspoon salt
In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon. In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute. Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.
3/4 cup: 327 calories, 15g fat (9g saturated fat), 67mg cholesterol, 213mg sodium, 41g carbohydrate (2g sugars, 3g fiber), 7g protein.
Genius idea. Genius creation. Brilliant. Well that makes sense now.
The 77th Golden Globes Awards ceremony included surprising wins in television and movies, heartfelt tributes to Tom Hanks and Ellen DeGeneres, and plenty of showstopping after-parties, including InStyle and Warner Bros’ bash. Martha Stewart and Snoop Dogg made a grand entrance in InStyle’s art-deco inspired elevator, an annual tradition that features A-List celebrities arriving at the after-party via a custom-designed elevator.
In one clip, our founder sat on a stool in an elegant all-black ensemble eating a cupcake while her co-host and close friend, Snoop Dogg, stood nearby. Another clip featured Martha decorating a three-tiered cake with a piping bag and enjoying a sip of a dirty martini.
“After a long day at work in a tv studio @snoopdogg and I went to the @instylemagazine party and met up with @douglasfriedman who is the famous elevator photographer Take a look,” Martha wrote in her caption on Instagram.
InStyle’s editor-in-chief Laura Brown shared a behind-the-scenes look at the making of Martha and Snoop’s elevator appearance.
The elevator, which is a staple at the after-party, was designed by interior designer and creative director Nicole Hollis. “Our inspiration for this year’s elevator was the Golden Age of Hollywood and mid-century modern design,” Hollis shared with InStyle. “We wanted to balance out dark and light while incorporating elements of gold, scalloped patterns, and dark hues.”
Other celebrities who made an appearance in this year’s elevator included Rachel Brosnahan, Laverne Cox, Sarah Hyland, Naomi Watts, and Hailey Bieber, who took a large bite out of the cake that Martha decorated. Follow #InStyleWBGlobes on Instagram to see all of the glamorous stars and amusing moments from last night’s festivities.
Article by Kelly Vaughan. Published on marthastewart.com