Martha Stewart Living Enters a Whole New Era

See how Adobe created moving, “living” photos for the cover. The peony on the cover comes to life!   It’s simply beautiful.

Also in this installment, learn how to make Phyllo Pastries with Martha and actor Jeff Goldblum. 

In a hurry and can’t watch the clip right now? Be sure to make a note to come back to it but here is one of the recipes for you now: 

From MarthaStewart.com

8 cups baby spinach, remove stems

1 cup ricotta cheese

¾ cup crumbled feta cheese

Coarse grain salt and freshly ground pepper

7 large eggs

1 stick butter, unsalted

6 sheets of thawed phyllo dough (12 X 17 inches each)

Preheat oven to 500 degrees. 

Wash spinach, leaving some water clinging to leaves. Cook in a large saucepan over medium-high heat, covered, stirring occasionally, until wilted, about 3 minutes. Drain in a colander. Let stand until cool enough to handle. Squeeze spinach to release as much liquid as possible. Finely chop, and transfer to a bowl. (You’ll have 1/2 cup packed.) Add ricotta and feta. Season with salt and pepper. Stir in 1 egg.

Melt butter in a saucepan over medium heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids. Brush baking sheet with clarified butter.

Cover phyllo with plastic wrap and a kitchen towel to keep it from drying out as you work. Remove 3 phyllo sheets, and layer on baking sheet, brushing each with clarified butter before topping with another sheet. Repeat brushing and layering with remaining 3 phyllo sheets to form a second stack on a work surface; cover with plastic wrap and a kitchen towel to keep from drying out.

Place 6 evenly spaced dollops of spinach filling onto first phyllo stack, leaving a 2-inch border around each dollop. Make a well in the center of each filling mound. Crack 1 egg, and separate, reserving white. Carefully tip egg yolk into well of 1 filling mound. Repeat with remaining eggs.

Whisk reserved egg whites and brush onto phyllo between mounds. Top with remaining phyllo stack. Press between filling mounds to seal. Using a pastry wheel, cut around filling mounds to form six 5 1/2-inch squares. Bake until phyllo is golden but yolks are still runny, 6 to 7 minutes. (Centers should still be soft when touched with the tip of your finger.) Serve immediately.

Another Great Recipe: Phyllo Cups with Cappuccino Cream

Definition: Phyllo — phyllo, filo, or fillo dough is paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine…more

Definition: What is an IPad?   I had to ask myself that question.  With Ipads and Ipods and Blackberries and Kindles advertised all over the place, I wasn’t all that sure that I knew what an Ipad was, as I was listening to Martha talk about it. It made me want one but I wasn’t sure what it was that I was wanting! 🙂

The iPad is a tablet computer designed and developed by Apple. It is particularly marketed as a platform for audio and visual media such as books, periodicals, movies, music, and games, as well as web content…more

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