| Term | Definition
|
|---|
| 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).
|
| 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.
|
| 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 | Another name for margarine, a vegetable oil based table spread often substituted for butter.
|
| 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.
|
| Next page... |
