|haricot vert ||Haricot vert is a fancy name for green beans or string beans. |
|hummus ||A Middle Eastern sauce or spread made from mashed cooked chickpeas or garbanzo beans and seasoned with lemon juice, garlic and oil.
It is often served with pita bread for dipping. |
|Kirsch ||Kirsch or kirschwasser is an unsweetened distillate (liqueur) of fermented cherries having the flavor of fermented cherries and brandy. |
|margarine ||a butter substitute that is a blend of hydrogenated vegetable oils and other ingredients, as emulsifiers and vitamins.
Also known as oleo in some areas. |
|orange water ||Orange water or orange flower water is a fragrant distillation of orange blossoms and used in flavoring baked goods and other sweet and savory dishes and in drinks such as a Ramos Gin Fizz. Look for it in the liquor section with things like grenadine and margarita salt. |
|parboil ||To partially cook food by boiling briefly in water.
This may be done to longer cooking ingredients to make sure all ingredients are done at the same time such as in stir-fries. |
|passata ||Italian for mash or puree. |
|Periperi ||A spicy marinade from Mozambique for a variety of meats.
Use word search for recipe. Other versions are used in Portugal, Brazil and other cuisines. |
|Pick Over ||To look through the berries or other fruits or
vegetables to remove any spoiled ones, leaves or
other things you might not want in the dish you
are cooking. |
|Porcini mushrooms ||Pale brown mushrooms which can range up to 10
inches in diameter. May be available fresh in
the U.S. in some markets, but can also be found
dry. Soak dry mushrooms in hot water for about
20 minutes before using in recipes. |
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