|haricot vert ||Haricot vert is a fancy name for green beans or string beans. |
|heavy cream ||see cream |
|horseradish sauce ||A condiment used with fish or meat. Available at most supermarkets. |
|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. |
|Jane's Krazy Mixed-Up Salt ||Jane's Krazy Mixed-up Seasonings including Original Mixed-Up Salt. Distributed by Flavor Delite, Inc. in Richburg, SC. Phone 1-800-257-6174 EX 225. It is primarily a coarse ground salt most noticably flavored with onion and garlic powders but also contains some anonymous spices. Found with the other spices and herbs in our local Safeway supermarket right between the Lawry's seasonings and the Shilling-McCormick stuff. $3.49 for 9.5 oz. |
|kale ||A member of the cabbage family closely related to collard greens.
Both crinkly and smooth leaved varieties are winter vegetables and a good source of vitamin A.
Kale is best steamed or boiled and served with butter. |
|Kirsch ||Kirsch or kirschwasser is an unsweetened distillate (liqueur) of fermented cherries having the flavor of fermented cherries and brandy. |
|mache ||A salad green native to Europe with narrow dark green leaves and a tangy, nutlike flavor.
It can also be steamed and served as a vegetable.
It is also called field salad, field lettuce, lamb's lettuce, and corn salad (though unrelated to corn). |
|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. |
|marinara sauce ||A highly seasoned Italian sauce generally made with tomatoes, onions, garlic and oregano used on pasta and some meats. |
|mesclun ||A mixture of young, small salad greens often including arugula, dandelion, frisee, mizuma, radicchio and sorrel. It is simply a salad mix or gourmet salad mix. |
|Milnot ||a brand name of a canned evaporated milk. |
|miso ||A fermented soy bean paste used in flavoring many Japanese dishes. Light colored versions are used in flavoring soups and sauces while darker versions are used in flavoring heavier dishes.
It is high in vitamin B and protien and can be found in Japanese markets and health food stores. |
|oleo ||An old fashioned or regional term for margarine which is often a non-dairy substitute for butter but also often high in trans fats. |
|orange jello shots ||Orange jello made with vodka instead of the cold water addition. Cut into squares and served at parties, it is the adult and teen (sadly) version of jello jigglers. |
|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. |
|Pipe ||To extrude food though a pastry bag to garnish or decorate.
May be used for mashed potatoes or other vegetables, whipped cream, cake frosting, etc. |
|popover ||A quick bread that is baked at relatively high tempeture in a muffin type pan. This produces a hollow, very brown bread, extremely tastey when served hot right out of the oven! |
|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. |
|pumpkin ||A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner. It also may be boiled, sliced, fried or pureed or used in soups. The French make pumpkin jam and the Italians use it as a filling for sweet ravioli. The seeds are rich in fats and protien and may be roasted and salted, as a snack or garnish. |
|ramp ||A wild onion that resembles a scallion with a strong garlic-onion flavor. Found in specialty produce markets from March to June. |
|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. |
|ricotta cheese ||An Italian cheese similar to cottage cheese but slightly grainy and sweet.
Used in dishes such as lasagna and manicotti. Low fat recipes often call for cottage cheese or a combination of cottage and ricotta as a substitute. |
|rose hip ||The reddish-orange fruit of the rose (after the petals have fallen).
High in vitamin C, they are used to make jellies and jams, syrup, tea and wine. |
|rosewater ||A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China. |
|Rotel Tomatoes ||A brand of canned tomatoes preseasoned with chopped green chili peppers, salt and spices.
They now come in a number of variations including Mexican and Extra Spicy. Most common recipe is to mix 1 pound of Velveeta cheese and a can of Rotel tomatoes and some chopped fresh cilantro, heated together and served with tortilla chips. These add zest to any number of recipes. |