The Martha Stewart Living Cookbook Read Online Free PDF Page A

sit for ten minutes before using in a recipe.

    OLIVES Olives can be used in salads, sandwiches, pasta dishes, pizza toppings, and more. Purplish kalamata are meaty and tangy (and easy to pit); other common varieties include Niçoise, Gaeta, and picholine, which have a slightly salty, nutty flavor and are ideal as appetizers. When possible, buy olives in bulk instead of in jars or cans. They will keep for several months, as long as they are submerged in oil or brine, and stored in a sealed container.

    SPECIALTY ITEMS

    ASIAN FISH SAUCE This dark brown sauce is made from fermented fish (often anchovies) and has a pungent aroma and a subtle, salty taste. It is a popular condiment in Southeast Asia, particularly Thailand (where it’s known as nam pla) and Vietnam (nuoc nam). Nam pla is also added during cooking, often with soy sauce, tamarind, or other seasonings. Opened bottles should be refrigerated, where they will keep almost indefinitely.

    ASIAN NOODLES Here are the most common types of Asian noodles; as with Italian pasta, it is a good idea to have a few types on hand at all times for making soups, salads, and other dishes. Unopened, they can be kept in their original packages almost indefinitely. Once opened, store in a tightly sealed bag or container and use within a year.

    cellophane noodles, also known as bean threads or glass noodles, are made from processed mung beans. They are opaque in their dried form, but once they have been soaked in hot water, they become clear and gelatinous. These noodles are generally prized for their texture, since they have very little flavor. Capellini or vermicelli can often be substituted.

    chinese egg noodles, made from wheat flour and whole eggs or egg whites, come in various widths. They are usually sold in small tangled nests that are meant to be dropped into hot soups (without prior cooking). Fresh egg noodles can also be found in the refrigerated section of many supermarkets.

    rice noodles, also known as rice-stick noodles and rice vermicelli (slightly thinner strands), are made from rice flour. There are two shapes: round and flat. The extra-thin rice vermicelli are also known as mi fen (Chinese), bun (Vietnamese), and sen mee (Thai). They are usually soaked to soften in hot water before eating. Rice sticks are the flat version. Medium-size sticks are called pho. The slightly wider Thai version is called jantaboon.

    soba noodles, made from buckwheat flour, have a nutty flavor and are rich in fiber and protein. These noodles are extremely versatile, and can be served hot or cold in soups, salads, and stir-fries.

    somen noodles, the most prized of all Japanese noodles, have a delicate flavor and texture. They are made from wheat flour and a little oil and are always packaged in small bundles. The difference between somen and other Japanese noodles is the way they are made: Somen are made by pulling; other noodles are made by rolling and cutting.

    udon These thick, white, slippery Japanese noodles are made from wheat or corn flour. Udon may be round, square, or flat. Their neutral flavor makes them the ideal addition to robust flavored soups and sauces. Udon can be found in both fresh and dried forms at Asian markets.

    ASIAN WRAPPERS
    dumpling wrappers Most supermarkets carry at least one or two types of frozen dumpling wrappers, usually wonton or shao mai skins. You can find more of a variety of fresh and frozen wrappers at Asian markets; if you have access to one, buy an assortment of wrappers and store them, well wrapped, in the freezer, where they’ll keep for up to six months. Fresh wrappers will last for up to a month in the refrigerator; frozen ones defrost fully in about an hour. Paperthin yet durable spring-roll skins are sold only frozen and can be thawed and frozen repeatedly without any deterioration in quality. When making dumplings, fill one at a time and keep the remaining wrappers covered with a damp paper towel so they do not dry out. Once formed,