The Martha Stewart Living Cookbook (5 page)

QUINOA
There are more than 1,800 varieties of this protein-rich grain in a range of hues; the quinoa (pronounced keen-wah) most readily available in the grocery store is generally the color of toasted nuts. The tiny, bead-shaped grains are cooked like rice but require only half the cooking time and can be used in place of rice in many dishes. Quinoa will keep in the cupboard in a well-sealed container for up to a year.

STAR ANISE
This small eight-pointed fruit pod looks like a star and tastes like licorice (or anise seed). It is used to flavor custards, dessert sauces, and sorbets and many savory dishes, including stews and braised meats. Use a clean coffee grinder (or spice mill) to grind star anise to a powder, or break off points from the pod, bundle in cheesecloth, and add to the cooking liquid as foods simmer or braise.

SESAME SEEDS
Sesame seeds are available in many colors, but white, tan, and black are the most common. Tan and black seeds are similar in flavor, while the white seeds are more delicate; toasting the seeds intensifies their nutty taste. They have a slightly sweet flavor that enhances bread, pastry, cookies, and other baked goods as well as many savory preparations. Sesame seeds have a high oil content and tend to turn rancid rather quickly; store them in the refrigerator in an airtight container for up to six months, or in the freezer for up to a year.

TAHINI
This thick, creamy paste, made from ground and toasted sesame seeds, is a staple in Middle Eastern cooking, where it’s used to make hummus and baba ghanoush as well as halvah. Much like natural peanut butter, tahini separates as it sits. To reincorporate the oil, transfer the contents to a large bowl and stir vigorously. Return the unused portion to the original container, and store in the refrigerator for up to three months.

TAMARIND
The tamarind is the fruit of a tall evergreen tree native to Africa. Intensely tart, tamarind is essential in Indian cooking, and is an important ingredient in many curry dishes and chutneys (as well as Worcestershire sauce). Try adding it to a marinade, grilling glaze, or any number of richly flavored meat dishes. It is sold in powder, paste, or bottled forms. Powdered tamarind must be dissolved in hot water before use; the other types can be used straight from the container. Store the powder as you would other spices; the paste and bottled forms are more perishable, so check the label for expiration dates. If you cannot find tamarind, substitute lemon juice with a touch of brown sugar for a similar flavor.

TURMERIC
Turmeric is the root of a tropical plant related to ginger, and is primarily grown in India and the Caribbean. Because it has a biting, pungent flavor, turmeric is more commonly used for its bright yellow-orange color. Powdered turmeric is widely available; store in a cool, dark place for no more than a year.

WASABI
Also known as Japanese horseradish, wasabi is the root of a perennial Asian plant. It has a distinctively sharp flavor and is used as a condiment, often with sushi. Wasabi is available fresh, powdered, or as a paste; the powdered form is easiest to find and keeps indefinitely in a cool, dry place. Powdered wasabi can be reconstituted with water to make a paste. Mix the paste with soy sauce when making a dipping sauce for sushi and dumplings, or with mayonnaise for a spicy sandwich spread.

equipment

SMALL APPLIANCES

BLENDER
Even if you reserve it for a few purposes—making smoothies and pureeing soups, for instance—a blender should be powerful (at least 500 watts). Besides being the best tool for giving sauces a velvety consistency, a blender is essential for making margaritas and other blended cocktails. An immersion (or stick) blender is a convenient alternative to a standard blender, especially for pureeing soups and sauces; you use this wand-style tool by inserting it right into the pot.

COFFEE/SPICE GRINDERS
Whenever possible, we recommend using freshly ground spices for their superior flavor. Although you can buy a hand-cranked spice grinder (similar to a pepper mill), an electric coffee grinder is a nice alternative. The steel blades can grind whole spices into fine powder in just a few seconds. Buy two: one to use for spices, the other for coffee beans. It’s a good idea to clean the bowl after each use; process a few tablespoons of uncooked rice grains or small bits of bread for several seconds.

ELECTRIC JUICER
Nothing can chop, shred, and spin the pulp of fruits and vegetables to extract every bit of juice the way an electric juicer can. If you like to make your own vegetable and fruit juices, either to drink or to use in cooking, this tool is a good (and not particularly substantial) investment, especially given the cost of juices purchased from a store.

FOOD PROCESSOR
A food processor is an enormous help with many common, time-consuming tasks, including chopping, slicing, and shredding vegetables and other ingredients; grinding nuts; and making purees and breadcrumbs. It also offers an efficient way to mix dough for pastry and bread. Processors range in size, but one with a 7-cup bowl will suffice for most home cooks. Most come equipped with a multipurpose blade and two disks for shredding and slicing. Special dough blades are also available.

ICE CREAM MACHINE
There are many versions available in a range of sizes and prices; the compact ones (with a 1.5-quart capacity) have a metal canister that can handily tuck into your freezer (allowing you to make ice cream on the spur of the moment). Choose among old-fashioned hand-cranked machines or the newer electronic ones that allow you to prepare a batch of ice cream, frozen yogurt, gelato, or sorbet in about thirty minutes.

MINI FOOD PROCESSOR (MINI CHOPPER OR MINI PREP)
Some kitchen chores, such as chopping nuts and mincing herbs, do not require the power or heft of the standard-size processor. A 3-cup version is the perfect size for making small batches of sauces, spreads, pesto, and dips.

MIXERS
A sturdy standing mixer with paddle, whisk, and dough-hook attachments is a must for the avid baker. You can use it to mix cake batters and cookie dough, whip buttercream and other frostings, and even blend and knead bread dough. A hand mixer is a convenient alternative for some easy tasks, like whipping cream or egg whites.

POTS AND PANS

Every kitchen should have these essential items: a 10-inch skillet, a 2-quart saucepan, a 4-quart saucepan, and a large (8-quart) stockpot. A roasting pan is also necessary for cooking meats, poultry, fish, and vegetables; look for a pan with a fitted rack. A nonstick 10-inch skillet is perfect for making omelets, a covered sauté pan for braising meat. Always look for thick, heavy pans, as they tend to be durable and the best distributors of heat. Those made of aluminum (preferably anodized to make them harder) or stainless steel are good options for everyday use.

As your needs expand, you may want to add some of the following pieces.

DOUBLE BOILER
A double boiler, essentially two pans in one, provides gentle, indirect heat: The bottom pan holds simmering water, which becomes the heat source for the top pan. (You can improvise by setting an appropriately sized heatproof mixing bowl over a pot of simmering water.) Do not allow the water to touch the bottom of the top pot (or bowl), or the mixture may scorch. A double boiler is often preferred when melting chocolate or preparing custards and delicate cream sauces.

DUTCH OVEN
The shape and design of this heavy pot is ideal for long, slow cooking methods, such as braising. The thick bottom and sides evenly distribute heat and prevent hot spots; a tight-fitting lid traps in moisture. A 5-to 6-quart Dutch oven is best for braising meats and vegetables as well as making stews, casseroles, and pot roasts. Dutch ovens are ovenproof, so you can start by browning meat and other ingredients on the stove, then cover and transfer to the oven for even cooking.

GRILL PAN
Since they are used on top of the stove, these pans are a practical substitute for an outdoor grill. During cooking, the raised ridges give foods the characteristic grill marks (preheat the pan until very hot); they also allow the fat to drip below the food as it cooks. If you buy a cast-iron pan, be sure to season it before the first use; after that, avoid washing with soap, as it will remove the seasoned finish.

WOK
Originally from China, the wok is designed to cook food rapidly, its round-bottomed shape evenly spreading heat across its surface. Besides being especially suited for stir-frying, the wok can be used for steaming, deep-frying, and making stews.

TOOLS AND GADGETS

CITRUS REAMER
Using an old-fashioned wooden reamer is a great way to quickly juice lemons and limes. The ridged, teardrop-shaped head is about the size of an egg and has a pointed tip that penetrates the fruit. To extract the most juice possible, roll the fruit on a work surface to soften it before halving, and then twist the reamer back and forth into the flesh, over a bowl. Strain the juice before using.

COLANDER
A colander is invaluable for draining pasta and vegetables. Most are footed, so they can stand in the sink, and have handles for easy transport. They come in many sizes, and are made of plastic, stainless steel, or porcelain ceramic.

CUTTING BOARDS
Whether you prefer plastic or wood boards, you may want to consider buying at least two to avoid cross-contamination: use one for raw meat and another for produce. It’s also helpful to have one large and one small board. To keep boards from slipping as you work, place a damp paper towel underneath.

FOOD MILL
Although you can use a food processor or blender to puree food, a food mill gives you greater control over the texture. Most models have three interchangeable disks, each perforated with fine, medium, or coarse holes for making purees of different thickness. Food mills also strain out seeds, skins, and other fibrous bits, so they are especially helpful for making applesauce as well as the smoothest sauces and soups. Fitted with the coarse disk, the food mill will produce mashed potatoes that are wonderfully fluffy.

GRATERS

box grater
A box grater is versatile and convenient. Use it for grating cheese, citrus zest, raw fruits and vegetables, and whole nutmeg. Three sides offer different-size holes for grating; the slicing blades on the fourth side create thin, uniform pieces.

citrus zester
This tool is designed to remove only the flavorful outer zest from citrus fruit in long, thin strips, leaving the bitter white pith behind. Use it to make colorful garnishes from carrots, cucumbers, beets, and other vegetables, too.

rasp-style grater
The tiny, razorlike holes of this ruler-shaped grater (Microplane is one brand) make quick, efficient work of removing the outer zest of whole fruit; the unique design creates the finest, fluffiest zest. This tool can also be used to grate chocolate, whole nutmeg, and hard cheeses.

KNIVES
If properly cared for, good knives will last a lifetime. Before buying one, try it out; a knife should feel like an extension of your hand, the blade and the handle balanced. Look for knives made of carbon or stainless steel. Always wash and dry knives by hand, and store them carefully, preferably in a drawer tray with slits that isolate each blade, or in a felt-lined drawer that is wide enough to accommodate the width of each knife. Be sure to use a steel regularly to hone the blade’s edges, and a stone every few months to sharpen it. Although it seems there is a knife for every job, a basic set of the following five knives (plus kitchen shears) are really all you need.