Gourmet Glossary 4
~papaya a large oval fruit with green to yellow skin. It has a sweet, creamy-textured flesh and tiny black seeds.
~parsnip a sweet and nutty-tasting root vegetable that is similar in appearance to a husky, pale carrot.
~phyllo paper-thin sheets of pastry dough used to wrap or layer fillings.
~pine nuts (pignoli) the edible seeds of certain pine trees. They are frequently used in pesto sauces or as a garnish for pasta dishes.
~porcini robust and full-flavored mushrooms with a bulbous light brown cap and a thick stem. They are commonly reconstituted from their dried state.
~port wine a rich wine made with zinfandel and other grape varieties and fortified with brandy.
~powdered egg replacer a dry mixture of starches and leavening agents used in baked goods to replace eggs.
~purple potatoes (Peruvian Blue) a medium-starch potato with dark blue skin and deep purple flesh. It is similar to the all-purpose Russet in size, shape and culinary uses.
~radicchio a bitter salad lettuce usually with round leaves and deep red and white coloring.
~rice malt syrup a thick, sweet syrup made from fermented rice and barley malt. It is used to replace honey and produces a less sweet taste.
~romaine green or red lettuce with a long, wide leaf and a crunchy, succulent taste.
~rosehips dried leaves of the dog rose plant. They are rich in vitamin C and used for their sharp, fruity flavor.
~rotini short, corkscrew-shaped pasta.
~rubbed sage the powdered form of an evergreen herb with gray-green, textured leaves and a highly aromatic scent.
~semolina flour flour milled from durum wheat. it is used primarily in making pasta.
~shallots small bulbs of the onion family that combine flavors of onion and garlic. Used extensively in French cooking.
~shiitake mushrooms large-capped, strongly flavored mushrooms often used in Japanese cooking. They are available both fresh and dried.
~silken tofu a soft, custard-like tofu available in soft, firm and extra-firm textures. it is packaged in aseptic containers and does not require refrigeration until it is opened.
~soy flour a dense, heavy flour made from soybeans that have been hulled, cracked, toasted and ground.
~soy margarine a butter substitute made from soybeans.
~soy milk liquid milk made from ground and boiled soybeans.
VEGETARIAN GOURMET SPRING 1995 Posted by Michael Prothro KOOK-NET :? Mike's Resort BBS, Fayetteville,AR,(501)521-8920? ~--
? KOOK-NET :? Mike's Resort BBS, Fayetteville,AR,(501)521-8920? ======================================================= ============== ==== Packet: CYBERLM Date: 02-25-95 (07:55) Number: 289
~parsnip a sweet and nutty-tasting root vegetable that is similar in appearance to a husky, pale carrot.
~phyllo paper-thin sheets of pastry dough used to wrap or layer fillings.
~pine nuts (pignoli) the edible seeds of certain pine trees. They are frequently used in pesto sauces or as a garnish for pasta dishes.
~porcini robust and full-flavored mushrooms with a bulbous light brown cap and a thick stem. They are commonly reconstituted from their dried state.
~port wine a rich wine made with zinfandel and other grape varieties and fortified with brandy.
~powdered egg replacer a dry mixture of starches and leavening agents used in baked goods to replace eggs.
~purple potatoes (Peruvian Blue) a medium-starch potato with dark blue skin and deep purple flesh. It is similar to the all-purpose Russet in size, shape and culinary uses.
~radicchio a bitter salad lettuce usually with round leaves and deep red and white coloring.
~rice malt syrup a thick, sweet syrup made from fermented rice and barley malt. It is used to replace honey and produces a less sweet taste.
~romaine green or red lettuce with a long, wide leaf and a crunchy, succulent taste.
~rosehips dried leaves of the dog rose plant. They are rich in vitamin C and used for their sharp, fruity flavor.
~rotini short, corkscrew-shaped pasta.
~rubbed sage the powdered form of an evergreen herb with gray-green, textured leaves and a highly aromatic scent.
~semolina flour flour milled from durum wheat. it is used primarily in making pasta.
~shallots small bulbs of the onion family that combine flavors of onion and garlic. Used extensively in French cooking.
~shiitake mushrooms large-capped, strongly flavored mushrooms often used in Japanese cooking. They are available both fresh and dried.
~silken tofu a soft, custard-like tofu available in soft, firm and extra-firm textures. it is packaged in aseptic containers and does not require refrigeration until it is opened.
~soy flour a dense, heavy flour made from soybeans that have been hulled, cracked, toasted and ground.
~soy margarine a butter substitute made from soybeans.
~soy milk liquid milk made from ground and boiled soybeans.
VEGETARIAN GOURMET SPRING 1995 Posted by Michael Prothro KOOK-NET :? Mike's Resort BBS, Fayetteville,AR,(501)521-8920? ~--
? KOOK-NET :? Mike's Resort BBS, Fayetteville,AR,(501)521-8920? ======================================================= ============== ==== Packet: CYBERLM Date: 02-25-95 (07:55) Number: 289