The Martha Stewart Living Cookbook Read Online Free PDF Page B

to several months. Also look for dried chipotles, which can be used in similar ways to other dried chiles (above), and chipotle powder, both sold at Mexican groceries and many supermarkets.

    COCONUT Packaged coconut is available in several forms. Sweetened shredded coconut and unsweetened flaked coconut are primarily used in making desserts. Dessicated coconut, which is dried, shredded, and unsweetened, is a fine substitute for fresh; it is commonly called for in Thai and Indian cooking. Be careful about substituting sweetened for the unsweetened varieties, as you may need to adjust the amount of sugar or other ingredients. Unopened packages can be kept for up to six months; opened bags should be refrigerated (tightly sealed) and used within a month. If flaked or shredded coconut becomes too dry, soak it in milk for thirty minutes, then drain well and pat dry.

    FILÉ POWDER Made from the dried leaves of the sassafras tree, filé powder is an earthy seasoning used in Creole cooking. Use it for thickening gumbos, but be sure to add it at the end of cooking to avoid a gluey consistency. Keep it with other spices in your kitchen, preferably in a cool, dark place.

    FIVE-SPICE POWDER Composed of an equal mixture of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns, five-spice powder imparts a fragrant, sweet, and spicy flavor to dishes.

    GALANGAL This Indian root has a strong, spicy taste similar to ginger, and is usually combined with ginger and lemongrass in Thai and Southeast Asian cooking. The whole root form is generally found only at Asian markets; grate it or, for more subtle flavor, steep it in hot soups and sauces (and then discard). The powdered form is more readily available, and will last for six months when kept in a tightly sealed container in a cool, dark spot.

    GARAM MASALA A blend of cumin, pepper, cardamom, cinnamon, and other spices gives garam masala a spicy heat. It is a staple of northern Indian cooking, where it adds depth of flavor to curries and other traditional dishes. It should be added near the end of cooking time, and stored in a cool, dark place.

    HARISSA PASTE This peppery North African relish is a mix of dried red chiles, garlic, tomato puree, olive oil, salt, and ground cumin, coriander, and caraway seeds. It is commonly added to couscous, stews, sauces, and marinades, either during cooking or at the table; because it is so fiery, start with a little and then add more to taste. Imported from Tunisia, harissa is sold in tubes in specialty-food stores. Once opened, refrigerate for up to a year.

    HERBES DE PROVENCE This classic blend of dried herbs, frequently used in southern French cooking, typically includes thyme, basil, fennel, savory, sage, rosemary, tarragon, and lavender, although other herbs can be found in some versions. You can make your own (using equal parts of the herbs) or buy it in the spice section of most supermarkets. Keep it on hand for seasoning sauces, soups, and a variety of other dishes; it is especially delicious with roasted chicken, rack of lamb, and vegetables.

    KAFFIR LIME LEAVES These lime leaves have a citrus aroma and flavor and are primarily used in Thai cooking. Frozen lime leaves are a good substitute for fresh; dried leaves are much less flavorful, so use up to twice as many as a recipe calls for if substituting for fresh (but don’t chop them; use them like bay leaves and discard before serving). If you can’t find lime leaves, substitute 1 teaspoon of grated lime or lemon zest for each leaf.

    LEMONGRASS Lemongrass is an herb that grows in long stalks; it has a citrusy flavor and fragrance and is a staple of Southeast Asian cooking. Use only the lower, fleshy portion for cooking, as the flavor is more highly concentrated there than in the flattened blades. First, remove any dry or tough outer layers; then, if you like, bruise the stalks with the back of a knife to help release the flavor. The stalks can be used whole or cut into slices;