Free The Martha Stewart Living Cookbook by Martha Stewart Living Magazine Page A

filling: Place 2 cups corn in the bowl of a food processor; pulse to a medium-coarse puree. Add the lard; pulse five or six times. Add the masa harina, sugar, salt, and baking powder; pulse until combined. Process until the mixture is light, fluffy, and evenly combined, about 1 minute; scrape down the sides of the bowl once or twice.

    3. Transfer the mixture to a bowl; stir in the remaining 1 cup corn until combined. Chill the filling until ready to assemble.

    4. Remove a large husk from the water; pat dry. Unroll, and tear along the grain to make ¼-inch-wide strips (you need two per tamale). Remove another large piece; pat dry. Place on a work surface, pointed end facing away from you; scoop ¼ cup batter into the middle; spread into a 4-inch square, leaving a 1½-inch border. Place some chile strips down the center; sprinkle with 2 tablespoons cheese. Pick up the long sides of the husk so the batter encases the filling. Bring the sides together to form a cylinder. Fold the wide end under; tie with a husk strip. Tie the pointed end near batter; fray the exposed husk. Repeat with the remaining husks, batter, poblanos, and cheese.

    5. Fill a wok or large skillet with 2 inches water. Line the bottom of a bamboo steamer basket with husks; set the basket in place. Lay the tamales in the steamer over high heat. When steam puffs out, reduce heat to medium. Steam 1 hour 15 minutes; add water to the pan as necessary. Check for doneness by unwrapping a tamale; the mixture should release easily and feel soft. If it sticks, rewrap; steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes; tamales will stay warm about 1 hour.
    chicken liver pâté with toast points
    MAKES 2 CUPS
    ½ ounce mixed dried wild mushrooms, such as porcini, shiitake, or wood ear
    2 / 3 cup boiling water
    4 tablespoons unsalted butter
    1 pound fresh chicken livers, tough membranes removed, rinsed and patted dry
    4 sprigs thyme, leaves roughly chopped Coarse salt and freshly ground pepper
    ½ garlic clove, minced
    1 tablespoon brandy
    1 slice white bread, crusts removed, cut into cubes
    1 tablespoon fresh lemon juice Toast Points (recipe follows)

    1. Place the mushrooms in a bowl; pour the boiling water over. Cover; let steep until soft, about 15 minutes. Strain through a sieve, reserving the liquid. Finely chop the mushrooms.

    2. Meanwhile, in a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add half the chicken livers and half the thyme; season with salt and pepper. Sauté until the livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes. Remove from heat; stir in ½ tablespoon of the brandy. Transfer the mixture and all juices to a large bowl. Repeat with the remaining livers.

    3. Melt 2 tablespoons of the butter in the pan; add the bread cubes and reserved mushroom liquid, scraping up browned bits from the bottom of the pan. Combine with the liver mixture. Working in batches if necessary, transfer the mixture to the bowl of a food processor fitted with the metal blade. Process until smooth, about 3 minutes. Add lemon juice; adjust seasoning. Transfer to a 2-cup dish.

    4. Melt the remaining butter in a small saucepan over low heat. Skim off the white foam from the surface; discard. Drizzle the melted butter butter over the pâté refrigerate, covered, until the butter is set, at least 1 hour and up to 4 days. Bring to room temperature before serving; scrape off the butter, if desired. Serve with toast points.
    toast points
    SERVES 6
    12 slices good-quality white bread, such as brioche, pain de mie, or Pullman

    Preheat the oven to 375°F. Slice crusts off bread, and cut each slice into quarters to form four triangles. Place in a single layer on a rimmed baking sheet; toast in oven until bread is golden and beginning to crisp, about 15 minutes, turning once. Transfer to a wire rack; let cool slightly.
    cheese balls three ways
    MAKES THREE 4-INCH