The Martha Stewart Living Cookbook Read Online Free Page B

Smooth and shot through with tiny holes, fontina is a very good melting cheese and is excellent on pizza and in hot sandwiches.

    goat cheese Made from goat’s milk, this soft and creamy cheese is usually sold in logs or disks; French goat cheeses are often called chèvre. Goat cheese is particularly good in egg dishes, salads, sandwiches, and savory tarts, as well as paired with fresh fruit as a light snack or dessert. Aged goat cheeses are more pungent and often have a rind; they are harder in texture and not generally a good substitute for fresh in recipes (but they are delicious as a snacking cheese). Keep fresh goat cheese, loosely wrapped, in the least cold part of the refrigerator. It should not be frozen, but you may want to pop it in the freezer for five or ten minutes to make it easier to slice.

    gruyère is another wonderful melting cheese, and is traditionally used in making croque-monsieurs.

    parmesan This popular cheese is a hard, dry cheese made from skimmed or partially skimmed cow’s milk. The finest of the many kinds of Parmesan is Parmigiano-Reggiano (the name should be printed on the perimeter of the rind), produced in the Emilia-Romagna region of Italy. Known for its sumptuous flavor, this cheese can appear at any point of the meal, from hors d’oeuvres to dessert. A good alternative is Pecorino Romano. For the best flavor, buy wedges of cheese (instead of already grated) and grate just before using or serving. To keep Parmesan, wrap it in parchment paper and then plastic, and store it on the bottom shelf (or in the cheese bin) of the refrigerator.

    EGGS Eggs come in many sizes; large is the most common and the size most often used in our recipes. Shell color has nothing to do with flavor or nutritional value, but is determined by the breed of the hen. When buying eggs, check to make sure the eggs are clean and free of cracks, and look on the carton for an expiration date. To store, refrigerate eggs in their original carton; it will help protect the delicate, porous shells from cracking and absorbing odors. Eggs are freshest within a week of purchase, but will keep longer (up to a month).

    FRESH HERBS Fresh herbs have a singular ability to brighten any dish. To store, wrap them in damp paper towels, then place in a resealable plastic bag; keep them in the refrigerator’s vegetable bin. Leafy herbs, such as basil, will keep for up to a week; sturdier herbs such as thyme and rosemary will keep a bit longer. Wash leafy herbs as soon as you bring them home, before storing.

    FRESH GINGER Fresh ginger adds brightness to many dishes, making vegetables taste fresher and giving bite to seafood. The fine sharpness cuts through rich sauces and meats, such as duck or pork, and is a key note in many chutneys, curries, and pickling brines. When buying ginger, look for roots that are hard and seem swollen. The skin should be smooth; wrinkling is a sign of age. Unpeeled ginger keeps for up to three weeks when wrapped in a paper towel or placed in a paper bag, and then refrigerated in an airtight container. Freezing can preserve the flavor and makes it easier to grate.

    LEMONS AND LIMES A squeeze of lemon or lime juice makes fish, vegetables, fruit salad, and many other foods taste better. The juice and zest are also flavorful components of many dishes and baked goods. Keep fruit in a plastic bag in the fruit or vegetable bin of the refrigerator for up to two weeks.

    MILK Although you can sometimes substitute one type of milk for another, it’s best to use what is called for in a recipe. Whole milk, for instance, will produce a much creamier texture than skim. However, if a recipe calls for heavy cream and you don’t have any, whole milk can often be used instead. Keep buttermilk on hand for making salad dressings, biscuits, pancakes, and some cakes and quick breads. You can make your own buttermilk in a pinch: add a tablespoon of white vinegar or lemon juice for each cup of regular milk called for, and let