Gourmet glossary 4

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\N \N SPRING 1995

~Sucanat a brand name sweetener made from organic sugar can juice that has been dehydrated into a powder, retaining all its vitamins and minerals.

~summer savory an annual herb with narrow green leaves and an intense aroma.

~tahini a smooth, nutty-flavored paste made from raw, ground sesame seeds.

~tamales cornmeal dough that is stuffed with Southwestern fillings, such as seasoned black beans, wrapped in corn husks and steamed.

~tamari a dark fermented soy sauce made without wheat. It is the by-product of making miso.

~tamarind paste a dark paste made from the fruit of the tamarind tree.

Tastes similar to a combination of dates and lemons with a bit of saltiness. Often used in Indian cuisine and available in international sections of most supermarkets.

~tarragon a green, licorice-flavored herb with a sweet, yet pungent aroma. It is excellent for flavoring vinegars and is frequently used in French cooking.

~tofu a smooth, pressed, white soybean curd. It is usually packaged in cakes and has a mild flavor and soft consistency.

~turbinado sugar (Sugar in the Raw) coarse, light-brown granulated sugar made from can juice which has been steamed and refined to remove impurities.

~turmeric a bright, golden-colored powdered spice used in many Indian and Middle Eastern dishes.

~vegetarian mincemeat a sweet mixture of chopped apples, oranges, cinnamon and nuts usually baked in a pie crust. It is made without the traditional addition of suet.

~vermouth aromatic wine flavored with various herbs and spices to achieve either a dry or sweet taste.

~walnut oil topaz-colored oil with a rich, nutty flavor used in salad dressings and baked goods.

~watercress a delicate, mildly flavored salad green with long stems and small round or oval-shaped leaves.

Submitted By DIANE LAZARUS On 02-18-95

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