The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [5]
If you want to add a more distinctive accent to dishes, consider one of the many types of sea salts. Fleur de sel, one of the rarest and most prized of sea salts, comes from the Brittany region of France; it has a mild salty taste and is best used as a condiment, sprinkled over salads, egg dishes, fish, and other foods at the table. Gray salt also hails from Brittany, and has a stronger saltiness. Maldon, an English sea salt, consists of small white crystalline flakes that can easily be crushed with your fingers and added to dishes as they cook or once they are at the table. Sun-dried sea salts also come from Sicily and Maine; they are perfect for garnishing the rims of cocktail glasses.
SOY SAUCE Soy sauce is traditionally made by fermenting whole boiled soybeans with wheat or barley. Varieties can range from dark to light in color and thick to thin in texture. Light soy sauce is generally saltier and thinner than dark and is used when the flavor of the sauce is desired but the color is not. Dark soy sauce is less salty and provides a richer flavor and hue to a dish, due to the addition of caramel color. Tamari, a similar sauce, is brewed from whole soybeans but contains no wheat; it has a more pronounced flavor and is often used to season long-cooking dishes such as soups and stews. Both types are very versatile and can be used in marinades and dressings and as a table condiment. Soy sauce will keep indefinitely in a cool pantry.
SUN-DRIED TOMATOES Sun-dried tomatoes are available dry-packed or oil-packed. Dry ones need to be softened by soaking in water or another liquid before using, while oil-packed tomatoes can be used right out of the jar and often have a more consistently chewy texture (the oil can be used to flavor sauces and salad dressings). Use sun-dried tomatoes throughout the year to make sandwiches, pizza, salads, and pasta dishes. The dry-packed tomatoes will keep almost indefinitely in a well-sealed bag; oil-packed tomatoes should be refrigerated after opening and used within a month or so.
TOMATO PASTE Tomato paste is highly concentrated and generally used as a thickener and flavor enhancer in soups, stews, and tomato-based sauces. A little paste goes a long way; many recipes often call for just one or two tablespoons. The rest should be transferred to an airtight container and can be refrigerated for several weeks. Or it can be frozen for up to six months: Drop 1 tablespoon of tomato paste into each section of an ice-cube tray and freeze until solid, then pop frozen cubes into a resealable plastic bag and return to the freezer until ready to use.
VINEGARS Because they add brightness to everything from salad dressings to sauces, vinegars are pantry essentials. Experiment with different types; those made with wine and sherry are the most versatile. For the longest shelf life (up to a year), store bottles in a cool spot, away from direct sunlight.
balsamic vinegar is made from the boiled-down must of white grapes. With its sweetness and intense flavor, balsamic should be used sparingly. It is delicious in vinaigrettes (often in combination with other vinegars) or drizzled over strawberries. When used in cooking, add balsamic vinegar only at the end or just before serving to retain its flavor.
cider vinegar is derived from fermented apple cider. Mild-tasting and slightly sweet, it is what gives coleslaws and sauerkraut their familiar tang. You can also use it instead of lemon juice to enhance the flavor of apples in pies and other desserts.
red-wine and white-wine vinegars are made from fermented wines. They are most frequently used in salad