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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition 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. Red Cabbage A misnomer because red cabbage is usually more of a purple color. A round solid head of cabbage similar to white or Dutch cabbage. In Britain, red cabbage is pickled. In the Netherlands, Denmark and Sweden it is stewed with apples and spices. Cooked red cabbage is a common side dish in German cuisine. Red cabbage is often cooked with vinegar to preserve its color. when used raw it is a colorful addition to green salads and cole slaws. rosewater A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China. shallots Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor. Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic. spiedini Italian for small pieces of meat and other foods grilled on a skewer (i.e. shish kabob which is Turkish). T. In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨ tahini Sesame seed paste used in Middle Eastern cooking. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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