MATT LAUER, co-host:
We're back at 8:21. This morning on
MARTHA ON TODAY
, we're cooking with your cupcake pan. It's great for muffins, it's also the perfect pan for
little
pizzas, savory tarts and much more. That according to
Martha Stewart
who's here with a few ideas that are featured in the September issue of
Everyday Food
.
Martha
, welcome back.
Ms. MARTHA STEWART:
Yes.
LAUER:
Good to see you.
Ms. STEWART:
Well, that's our
little magazine
, you know, that has about 50 amazing recipes that you can cook every single day of the month.
LAUER:
This had to be fun. You sit down, you come up with ideas. How many misses did you come -- how many did you -- recipes did you come up with and then they just turned out disastrously?
Ms. STEWART:
Very few, actually, because we really think about it before we develop.
LAUER:
Before you even get to that stage.
Ms. STEWART:
Yeah. Yeah. We really sort of edit down ideas. And this is -- it's called
Muffin To It
, which means nothing to it.
LAUER:
Right, exactly.
Ms. STEWART:
And it's really simple. You use a
muffin tin
. And muffin tins come in six one-cup holes or 12 one-cup holes. Or they come in giant muffin tins.
LAUER:
All pretty much non-stick these days?
Ms. STEWART:
Well you can have nonstick or just heavy-duty metal. It's nicer to be a
little
bit heavy.
LAUER:
OK.
Ms. STEWART:
The
little
thin ones might burn, so.
LAUER:
All right. You're going to make four different recipes.
Ms. STEWART:
Yes.
LAUER:
We'll do them pretty quickly. The first is pizza. These are individual pizzas.
Ms. STEWART:
Yes. Now you just a store bought or a homemade pizza dough.
LAUER:
OK.
Ms. STEWART:
Make a, you know, you divide it into 12. The recipe works exactly.
LAUER:
OK.
Ms. STEWART:
And then you stretch this like this and then you lay it into the
muffin tin
.
LAUER:
All right, and from there...
Ms. STEWART:
And so these are already. Now you can just build your pizza.
LAUER:
And we're using traditional toppings.
Ms. STEWART:
First -- yep. First...
LAUER:
Instead of sauce though, you use regular tomatoes.
Ms. STEWART:
Yeah, just chopped up tomato like that. You can -- you can put whatever you like on top.
LAUER:
I'm a pepperoni guy. You know that. I love pepperoni.
Ms. STEWART:
Yeah.
Matt
was eating pepperoni before he came on.
LAUER:
Before we even get to the segment. I like that.
Ms. STEWART:
Yes. OK. Then broccoli...
LAUER:
How long do you bake these?
Ms. STEWART:
...ham, lots of
mozzarella cheese
, red peppers. And then these bake at 450 degrees for 12 minutes in a preheated oven.
LAUER:
And when they come out...
Ms. STEWART:
Pretty, right?
LAUER:
...they look -- can we get that shot back over here?
Ms. STEWART:
Yeah, right here.
LAUER:
Oh right there, OK, yeah. They look like that.
Ms. STEWART:
There's a nice
little
pizza.
LAUER:
Perfect for individuals.
Ms. STEWART:
Now this is a breakfast -- oops, my
mushrooms
, I don't want to burn my
mushrooms
over here.
LAUER:
OK. We would hate that.
Ms. STEWART:
Oh, yeah, we don't want to burn those. These...
LAUER:
So you're using -- what is this, bread in here?
Ms. STEWART:
Yeah. What -- now watch out easy this is. Take your good quality
white bread
.
LAUER:
Yeah.
Ms. STEWART:
Now this can be store bought, it can be homemade or it can be the best bread from the bakery. Roll out the dough -- the bread...
LAUER:
Mm-hmm.
Ms. STEWART:
...like that, cut with a cookie cutter...
LAUER:
OK.
Ms. STEWART:
...and then -- oops, wait a minute, there.
LAUER:
That's all
right.
Ms. STEWART:
You're supposed to cut this in half. I want to get the crust all off. You want this to be right.
LAUER:
Don't worry about that. Then we're going to take this...
Ms. STEWART:
Well it's better to cut it in half.
LAUER:
Why is that, so it folds easier?
Ms. STEWART:
Yeah, yeah, it just folds right in the cup better.
LAUER:
OK.
Ms. STEWART:
Like that and like that.
LAUER:
Any butter on this thing beforehand or anything like that?
Ms. STEWART:
Yes, a
little
tiny bit of melted butter. Here you have melted
clarified butter
.
LAUER:
OK.
Ms. STEWART:
And just brush that on the bread and then you can fill that -- bake that a
little
bit, OK, at 375.
LAUER:
Get it a
little
crunchy.
Ms. STEWART:
Yep. And then lay in precooked bacon like this. And you just break your egg. I brought you some eggs.
LAUER:
Thank you, I appreciate that. You know I always like that.
Ms. STEWART:
And you put your egg right in the cup.
LAUER:
ind then it goes right back in the oven?
Ms. STEWART:
Yep.
Salt and pepper
.
LAUER:
How long?
Ms. STEWART:
Oh just for about
20 minutes
.
LAUER:
OK, perfect.
Ms. STEWART:
And you know how pretty that is.
LAUER:
We're going to go real quickly...
Ms. STEWART:
Children love this.
LAUER:
...upside down mushroom tartlets.
Ms. STEWART:
Yes. So you saute any number of
mushrooms
that you like, OK?
LAUER:
Mm-hmm.
Ms. STEWART:
You can have porcinis, you can have shiitakes, you can have white button
mushrooms
. But they've very nice when they're sauteed in a
little
bit of butter.
LAUER:
They go in first.
Ms. STEWART:
Put the -- put the
mushrooms
in first, a
little
bit of cheese on each one.
LAUER:
What kind of cheese are you using there,
Gruyere
?
Ms. STEWART:
Well, I'm using a
Gruyere
because that's -- you know, it makes a very nice good taste with
mushrooms
. But you could again use mozzarella, cheddar, a
little
bit of fresh thyme. And then your pate brisee right on top like that. And then you bake that at 375 for 25 minutes and look what comes out.
LAUER:
It comes out...
Ms. STEWART:
It's really pretty.
LAUER:
...you
turn it upside down
it looks like that.
Ms. STEWART:
It's -- now you can do this with cheese and
mushrooms
, but you can also do it with apples or pears or nectarines.
LAUER:
And while we don't have time, just going to show this beautiful desserts over here. All these ideas in
Everyday Food
.
Martha
...
Ms. STEWART:
These are -- these are just tortillas. Sugar tortillas with -- yeah.
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