Dab - any of several varieties of flounder; small flatfish; saltwater fish; flaky white flesh; mild flavor
Dacquoise [da-KWAHZ] - dessert of disc-shaped, nut-flavored meringues stacked and filled with sweetened whipped cream or buttercream; served chilled, often with fruit; also - dessert of nut meringue disks
Dada ayam tanpa tulang (Indonesian) - chicken (poultry) breast fillet
Dagwood sandwich - named after Dagwood Bumstead, Blondie’s husband in comic strip, multiple- layered extremely tall sandwich, made using a variety of meats, cheeses, condiments, pickles, lettuce, and seemingly everything available
Daikon Japanese, “big root” - large (generally 2-3“ dia., up tp 15” long ) carrot-shaped Oriental radish; creamy white rather than red; can also have yellow, green or black skin with crisp, juicy, white flesh; hot (more so than red globes), sweet, fresh flavor. Used raw in salads, shredded as a garnish, or cooked in a variety of ways, including stir-fry
Dainagon Beans - type of adzuki beans, larger than other types; dark red color
Daiquirí [DAK-uh-ree] - numerous types of cocktail made with rum, lime juice and sugar, and sometimes fruit, usually strawberries; when made with fruit, almost always frozen smooth in a blender; basic recipe * 1 1/2 oz Light Rum * Juice of 1/2 Lime * 1 tsp Powdered Sugar Shake all ingredients with ice, strain into a cocktail glass (now often called a Martini glass), and serve
Dairy - milk and milk products, generally made from the milk of cows, sheep and goats, although in some parts of the world, milk from other milk-producing animals may be included
Dairy Salt - very finely ground pure salt, with no additives
Daizu [DI-zoo] - Japanese; dried soybeans
Dal, dhal, dhall [DAHL] - Indian cooking term - spicy dish made with lentils or other pulse or legumes, tomatoes, onions, and various seasonings; often pureed and served with curries; also - can also refer to any of almost 60 varieties of dried beans, split peas, and lentils
Dalag (Phil.) - Mudfish or murrel
Dalagang Bukid (Phil.) - fusilier; mild-tasting fish
Dalmatian Beans aka Appaloosa Beans, Jacob's Cattle Beans - one-half of the bean is ivory-colored; the rest with be covered or speckled in purple, sometimes so dark as to look black; has a mild flavor, and a firm texture; more meaty-tasting than Pintos; longer than most beans; when very young, can be eaten as a fresh green bean
Dalmatian Bitter Cherry - (aka Dalmatian Wild Cherry, Marasca Cherries) - sour cherries, more bitter and less juicy than other sour cherries; NOT Maraschino Cherries
Damascena aka Nigella, Black Caraway, Black Cumin, Roman Coriander, Nutmeg flower, Fennel flower - seed used as a spice in Indian and Middle Eastern cooking; small, 1/16 to 1/8 inches, black outside, white and oily inside; look somewhat like onion or poppy seeds; taste is slightly bitter and peppery, though not anywhere near as sharp or strong as black pepper seeds used whole or ground; when ground, smell slightly like oregano; usually toasted first to release flavor; one of the spices used in making the Bengali spice mixture called "panch phoran"
Dambala/Tambala aka Winged Beans - bean has been called the "one species supermarket" because practically all of the plant is edible; flowers are often used to color rice and pastries; flavor of the beans similar to asparagus; leaves taste like spinach; dried seeds can be useful as a flour and also to make a coffee-like drink; deep-ridged, four-sided green, purple or reddish pods, that have four leaves attached right to them, making it look as though the pods have wings; harvested and eat within 3 months of planting; pods can be up to 19 inches (50 cm) long, but better harvested younger; at 4 to 6 inches (10 to 15 cm) long, can be eaten like green beans, raw or cooked; seeds inside are round and green when ripe; starchy texture, and a taste somewhere between cranberry beans and green beans; tubers underground can also be harvested (after 4 months) and cooked like other starchy root vegetables
Damper Devils, Damper Dogs aka Toutins, Tiffins, Toutan, Touten, Touton, and Towtent - stove-top baked bread made from white bread dough made in Newfoundland
Dampfwurst Sausages - German smoked sausages made from finely-diced beef, veal (sometimes), and pork (lean pork, pork fat and pork lung) in a sheep casing
Danbo Cheese - Swiss-style semi-firm Danish cow’s milk cheese, pale yellow with small holes; yellow rind coated in red or orange wax; mildly sweet, nut-like flavor, with caraway seeds added to one variety; taste gets sharper as it ages
Dancy orange - see Mandarin orange
Dancy Tangerine aka zipper-skin tangerine, kid-glove orange - orange or red colored citrus tangerine with loose, pliable peel; smaller than an orange; often more sour, or tart, than an orange
Dandelion - perennial herb, member of the sunflower family, related to chicory; crisp leaves, dark green, thick, jagged-edged, peppery taste; used as a salad; flowers have a bittersweet flavor.; also used fresh in salads; cooked to make tempura, steamed, pickled, cooked like spinach, or used to make wine; roots cooked in soups; roots can be eaten as vegetables or roasted and ground to make root "coffee”
Dang Myun Noodles also cellophane noodles, Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) - Korean noodles made from starch (such as mung bean starch, potato, sweet potato) and water; are long like rice vermicelli; grey when dried, cook to translucent beige; similar to glass noodles, but slightly thicker; chewy, used mainly to give texture to soups and stir-fries; little real flavor
Dango (Jap.) - sticky, filling dumplings made from mochiko (rice flour), potatoes, and buckwheat; related to mochi; often served 3-4 on a skewer; many different varieties, usually named after the various seasonings served on or with it; popular flavors An (bean jam), Mitarashi (syrup made from soy sauce and sugar), Kinako (soybean powder), Nori (laver), Goma (ground sesame), Kushi-dango (skewered Sweet Dumplings), Niku-dango. (Meatballs), ya(ki)dango toasted dumpling; often served with green tea
Danish pastry - (often simply "Danish") - large, flat butter-rich pastry; often lightly sweetened, usually flavored with vanilla or cardamom; may contain a variety of fillings including fruit, cream cheese, preserves, almond paste, and nuts
Danish Blue Cheese aka Danablu, Danablu [DAN-uh-bloo] - semi-soft, spreadable, creamy cow's milk cheese, milder than Roquefort or Stilton; comes in creamy-white colored wheels with blue green veins and unevenly spaced holes; can also be sliced or crumbled; melts well; also good on its own; good with red wine, fruit and dark breads; milder than Roquefort and Stilton
Danish Fontina Cheese - creamy, semi-firm cow’s milk cheese, a little sweeter than the Italian fontina; tastes somewhat like Gouda; taste is milder than its smell; red wax rind not edible
Danish lobster (aka Langoustine (Fr.), Langostino (Sp.), Scampo(It.), Lobsterette, Dublin Bay Prawns, (Ir.) - small member of the Lobster family (Nephropidae; more universally referred to (among European Chefs) as Lobsterette; look like big shrimp
Danish Ribs - rack of pork ribs smaller than most seen in the US; 13 ribs on it instead of the 12 that is more usual in North America
Danish Squash aka Acorn Squash, Table Queen Squash - winter squash with firm, smooth-skin (some may be furrowed); heavy for its size; dark green, but some with blotches of yellow-orange not unusual; very sweet
Danvers Carrots - short carrots, about 7” to 8” inches long, broad shoulders, somewhat cylindrical, with a medium taper; deep orange, sometimes with greenish tinges; classic Bugs Bunny carrot
Danvers Onions aka Danvers Yellow Globe, Yellow Globe Danvers, Yellow Danvers, Round Yellow Danvers, Yellow Danvers Flat - large onions, almost perfectly round, with thin yellow skin (actually yellowish browny-orange, white flesh, and a mild taste; Note: Both Danvers vegetables developed in Danvers, Massachusetts.
Darioles - can be small pastries, miniature cheese flans, individual serving-sized babas, decorated cakes, mousses or jellies, savory or sweet; made with Dariole molds, small steep-sided cylindrical molds
Darjeeling Tea - type of black tea known for its subtle wine like flavor; sometimes referred to as the ''Champagne of Teas''; thin-bodied, light-color, with a floral aroma
Dark Corn Syrup - medium-to-dark brown corn syrup with a small amount of refiners' syrup (a type of molasses derived from sugar cane), caramel flavor and color added; slightly sweeter than light; used in items such as barbeque sauce and pecan pie
Dark Malt Syrup aka Malted Cereal syrup, Barley Malt Syrup, Extract of Malted Barley, Barley syrup, Malt syrup - thick, dark, sweetener made from sprouted barley; malt-like and molasses-like in taste, without any harsh taste; not as sweet as honey, and only half as sweet as white sugar; used to make beer, dark breads, spice cakes, gingerbread, and other baked goods, used as a glaze on baked vegetables, and added to baked beans; sometimes, corn syrup may be added for additional sweetness; can also be bought in a powdered form
Dark Molasses aka Full Molasses, Second Molasses, Second Strike Molasses, Treacle - made from sugar cane juice after it has been boiled twice to extract yet more sugar; about 60%-70% sucrose; what most recipes mean when calling "Molasses" without specifying
Dark Muscovado Sugar aka "Barbados sugar" or "moist sugar" - stickier and stronger tasting than Light Muscovado; like brown sugar, but only refined once from sugar cane juice, and purified with lime juice; made in the Barbados, in Mauritius in Africa, and in the Antique province in the Philippines; ranges in color from a light dark brown to almost black; almost toffee-like, strong lingering taste; fine, moist texture, slightly coarser and stickier than most brown sugars; keep well-sealed, has a tendency to go lumpy (soften again by placing a piece of apple or potato or a damp cloth in the sugar); goes well in sauces, marinades, chutney, chocolate cakes, chocolate drinks and ice cream
Dark Raisin - raisin that is sun-dried for several weeks, causing it to become dark and shriveled; sweet flavor, but not as moist as golden raisins
Dark Red Brunswick Onion aka Brunswick Red Onions - dark, blood-red skinned onion with white flesh; mild taste with just a touch of pungency; medium to large sized, flattened top
Dark Rum, Black Rum - made from sugarcane byproducts such as molasses and sugarcane juice usually aged in oak and other casks 2 - 8 years, longer than light rum; grade darker than gold rum; better brands treated like fine brandies; much stronger flavor than either light or gold rum, with hints of spices, along with a strong molasses or caramel overtone; used in mixed drinks; type of rum most commonly used in cooking
Dark Rye Meal Flour aka Pumpernickel Flour - whole rye grain flour, including the bran
Dark Star Zucchini - long, straight zucchini with slightly ribbed dark green skin
Darphin French - shredded flat round potato pancake, sauteèd in oil, then baked; somewhat similar to hashbrowns
Darrow Blueberries - firm, blue-black with a whitish waxy bloom, very large sized blueberries, sometimes up to 1 1/2 inches (3 1/2 cm) dia.; full, tart sweet, robust flavor
Dasheen (used by several Caribbean nations) - large root of Taro plant; see Taro The leaves can be eaten, but never raw. They must be boiled for at least 15 minutes to destroy the toxic oxalic acid in them!
Dashi - Japanese stock for soup and sauces and broths; usually made with dried tuna flakes (bonito flakes ) and kombu seaweed but can also be made from small, dried sardines (niboshi) instead of the tuna; not a strong fishy taste; used for soups, sauces, and marinades; granulated, powdered and in a concentrate
Dassie aka White Seabream, Dorade (French), Dorado (Spanish), Orata (Italian), Cerberuses (German), Blankesteen (Danish) - fish that lives in the Mediterranean (farmed in Greece), Black Sea, and Eastern Atlantic coasts from Bay of Biscay all the way down to South Africa; flesh firm, moist and fine-grained
Dasui Li Pears - large Asian Pears with green or sometimes greenish yellow skin; coarse very white flesh with a sweet-tart flavor
Date - 1-2" long oval (some are more spherical) fruit of the date palm; very thin skin, very sweet flesh; green when unripe ("kimri" stage); ripe (but not yet dried) - "khalal" stage; matured - "rutab" stage; a light brown, soft with a nice texture.; Western usage is in the final stage, "tamar"; dark brown, basically rotted, wrinkly and somewhat dried; called "the candy that grows on trees"; thin papery green skin that becomes yellow, golden brown, black or mahogany red when ripe, extremely sweet flesh with a light brown color, chewy texture and a single, long, narrow seed; eaten fresh or dried
Date Sugar - brown, coarse sweet powder made from dried, ground dates
Date Vinegar - made from date juice; comes in red and white; popular in the Middle East, particularly in Iran
Daube French - classic French dish; braised beef (often a single piece such as a joint or shoulder), with red wine, vegetables and seasonings; varies from region to region; often made in a special casserole; broth usually thickened, reduced and served with the meat and vegetables
Daun jeruk nipis/Daun jeruk purut (Indonesian) - Kaffir Lime Leaves
Daun kacang kapri (Indonesian) - snowpea sprout
Daun Kesom (Indonesian) - aka Vietnamese Mint, laksa leaf, Cambodian mint - herb with narrow, pointed, pungent-tasting leaves not really in the mint family; flavor resembles coriander but slightly sharper; eaten raw in salads
Daun ketumbar (Indonesian) - Coriander leaves
Daun kucai (Indonesian) - chives
Daun Limau Purut - See Indonesian lime leaves
Daun Pandan (Indonesian) - Screw Pine Leaves - adds green coloring to food; used in Indonesian, Malay and Thai cooking; added to rice as it is cooking, boiled with water for a drink, used as dessert flavoring and as a wrapper for cooking food
Daun pisang (Indonesian) - Banana leaf
Daun Salam (Indonesian) - aromatic leaf, similar to bay leaf, but with more a curry taste
Dauphin Cheese - unpasteurized goat's milk cheese from France; semi-hard, produced in dolphin and brick shapes; deep red rind; distinctive flavor comes from pepper and tarragon; used as an hors d'oeuvre or snack
Dauphine French - potato purée, mixed with choux paste, balled, breaded, then deep fried; similar to croquettes
Dauphinoisea la Dauphinoise - baked in a slow oven with cream and garlic; also a dish of thinly sliced potatoes, layered with cream, butter, and cheese, baked, then topped with Gruyere cheese; similar to the American scalloped potatoes
Dayap (Phil.) - lime
Daylesford Cheddar Cheese - hard, dense yet chewy, creamy cheese similar to cheddar; the color of pale butter; nutty taste, sweeter more subtly flavored than most Cheddars; proclaimed “The Best English Cheese in the World” at the World Cheese Awards annually held in London
Deer - venison; meat of various members of the deer family, including Caribou, Elk, and Moose; somewhat gamey flavor, yet similar to beef; lower in calories, cholesterol and fat than most cuts of beef, pork, or lamb; organ meats sometimes eaten, but not be called venison; rather, called humble, as in the phrase "humble pie."
Delmonico Potatoes - baked diced potatoes, sometimes somewhat mashed, with white sauce and shredded cheddar or Swiss cheese, often served with Delmonico steak
Delmonico Roast - boneless roast cut from a the rib-eye muscle; tender, well-marbled; also known as a Delmonico roast
Delmonico Steak - a cut of beef usually a rib-eye, made world-famous by Delmonico’s New York restaurant
Demerara Sugar - generic name for a specialty raw cane sugar often used in home baking and in sweetening coffee; usually brown, usually crunchy
Demi-Beurre - “half butter” - butter with about half the fat of regular butter, roughly 40% fat as compared to about 80%
Demi-glace French - rich brown sauce, a mixture of espagnole sauce, further enriched with veal stock and wine, then and reduced
Demi-sec French - half dry; half sweet, refers to sparkling wines
Dendê Oil - thick, dark, reddish-orange oil, from the pulp of a fruit from a type of palm tree grown in Africa and in Brazil; staple in Brazilian cuisine, particularly in Bahia ; strong-flavored; very high in saturated fat; African versions much heavier than Brazilian versions; not the same as palm kernel oil
Dengaku (Jap.) - charcoal-grilled miso covered tofu; various ingredients are put on skewers, charcoal-roasted, dipped in a sweet miso-based sauce, then roasted again
Denver omelet - eggs scrambled in butter with finely chopped green pepper, onion, and chopped ham
Denver Pot Roast aka Heel of Round Pot Roast - beef; cut from the end of the Round area just above the shank (see Cuts of Beef ); tough meat, but very flavorful; needs long, slow cooking in moist heat; pot roasts generally cooked and served with onions, carrots, potatoes, and celery in a thick sauce or gravy
Denver Ribs aka Denver Lamb Ribs, Lamb Ribs - lamb spareribs trimmed of all fat and connective tissue; generally marinated and grilled, but braising and roasting also common
Denver sandwich - also called a Western sandwich; basically, a Denver omelet made into a sandwich; eggs scrambled with chopped ham, green pepper, and onion, on two slices of bread; garnished with lettuce
Derby Cheese/Derbyshire Cheese [DER-bee, DAHR-bee-sheer] English - cow's-milk cheese similar to Cheddar; close-textured, semi-firm to firm; pale, golden orange interior, may have natural or waxed rind; mild when young; may have green coloring indicating the addition of sage
De recado (Sp.) spiced; in the Philippines, refers to spicy sausages
Dessert - usually sweet course or dish (fruit, cake, pastry, ice cream, etc.), served at the end of a meal
Dessert wine - any of several sweet wines, fortified with brandy, some compatable with dessert
Dessicated Coconut - dried coconut shreds, similar to US coconut shreds; usually sold sweetened in the US, not so elsewhere
Deveined - shrimp with the blackish-gray vein from the back removed
Devil's food - dark, dense, and rich baked chocolate item (usually cake or cookie)
Deviled - denotes hot, sharp seasonings have been added to meat, fish or poultry prior to grilling or roasting
Devilled Eggs - aka Eggs Mimosa - hard-boiled eggs, cut in half pole-to-pole, and the yolks removed; yolks then mashed and mixed with a variety of other ingredients; commonly used are mayonnaise (or Miracle Whip), mustard; diced pickle (or pickle relish), salt, ground black pepper, vinegar, green olives, pimentos, and minced onion; (in France, pepper and parsley most common), but many variations exist; mixture returned to bowl in egg white; paprika generally sprinkled on; served cold
Devilled Ham - spread of cold ham or a mixture of ham and pork shoulder meat finely chopped or minced, mixed with a combination of other ingredients, such as sour cream, cream cheese, mayonnaise, mustard (Dijon is common) , pickles or pickle relish, chopped vegetables (usually onion), and spices; used for sandwiches, spread on crackers as appetizers, or as a meat dip
Devils on horseback - hot version of Angels on horseback (oysters wrapped in bacon strips), with the addition of red pepper or hot sauce
Dewberry [DOO-beh-ree] - any of several varieties of blackberry
Dextrose [DEHK-strohs] aka corn sugar, grape sugar - a naturally occurring form of glucose; one of the two principal sugars found in honey
Diavola Italian - 'Devilled'; with a spicy sauce
Diced - food cut into tiny cubes (about ¼")
Digestif French - usually bitter, herbed liqueur cordial or other high-alcohol drink served after a meal as an aid to digestion
Digestive Biscuit (U.K.)- wholegrain biscuit (cookie) with a honey taste; somewhat similar to graham crackers in taste; used as a digestive aid after ingesting English cooking
Dijon mustard [dee-ZHOHN] - originally from Dijon, France; pale, grayish-yellow mustard known for its clean, sharp flavor; flavor ranges from mild to hot; made with white wine; best-known - Grey Poupon
Dijonnaise - dishes that contain mustard or are served with a sauce that contains mustard
Dinailan Philippines - shrimp paste made from very small crustaceans, sun-dried for one day, ground, and pounded for two more days, then formed into cylinders or cubes
Dinde French - turkey hen (dindond - tom turkey; dindonneau - young turkey)
Dinuguan At Puto Filipino, (Dinardaraan in Ilocano) - a dish of pork blood stew with steamed rice cakes, simmered in its own rich, spicy gravy with garlic, chili and vinegar
Diplomat Pudding aka Chancellor pudding, poudin a la chanceliere, Cabinet Pudding - cold, molded dessert; consists of alternating layers of liquor-soaked ladyfingers (or sponge cake), jam, usually garnished with whipped-cream (or custard) rosettes and candied fruit
Diplomat sauce - Jamaican fish stock-based Veloute Sauce, enriched with cream, brandy, Lobster Butter, and sometimes truffles; generally served with fish and shellfish
Dirty Rice - Cajun specialty of cooked rice combined with ground poultry livers and gizzards, green bell pepper, celery, garlic, and onion, chicken broth, bacon drippings; often with parsley and/or chopped green onions; name comes the "dirty" look of the finished product
Doburoku (Jap.) - unrefined sake; thick, soupy, cloudy white, opaque sake with unfermented rice solids suspended in the brew; very sweet
Dolma/Dolmata (many other name as well) Turkish - hors d'oeuvre made of grape leaves stuffed with cooked rice, lamb, and onion; often marinated with lemon and/or olive oil; many variations from Albania to Armenia and beyond; meat dolma generally served hot, vegetarian versions cold; both often served with a type of yoghurt
Donburi/Don ((occasionally spelled "domburi") (Jap.) “bowl“ - bowl of boiled rice with various toppings (beef, chicken, egg, fish, and vegetables ) that were simmered together; sometimes sweet, sometimes savory; also - the bowl itself
Dory/John Dory aka St Peter's fish - flat, deep sea fish; delicate moist white flesh with small, fine flakes; slightly sweet flavor
Dosa Indian, Telugu; Dosai, Tamil - crispy, crepe-like southern Indian specialty filled with potatoes or vegetables; batter is made from rice and split, skinned urad bean blended with water and left to ferment overnight; primarily a breakfast food, but can be eaten at any time
Dough - a mixture of flour and other ingredients used in baking; first step in making breads, pastries, cookies, and muffins; often stiff enough to cut into shapes; low moisture content other ingredients often mixed in (raisins, caraway seeds, nuts, etc; generally has less fat, sugar and liquid than a batter
Doughnut, Donut - deep-fried piece of dough or batter; two most common types are the torus-shaped, glazed or sugared, ring doughnut, and the filled doughnut, a flattened sphere injected with jam/jelly, cream, or another sweet filling; sometimes, but rarely, can be baked; these usually called cake doughnuts
Doughnut Hole - deep-fried small piece of dough, originally made from the middle of a ring doughnut
Dover Sole - two species of flat, white-fleshed sea fish share this name; 1) common sole, Solea solea, found in European waters, with firm flesh and a mild, buttery sweet taste 2) a Pacific flatfish of the flounder family which ranges from Baja California to the Bering Sea; resembles common sole; called "Dover sole" along the Pacific coast of America, with still a mild taste, but less firm flesh
Draft beer/Draught beer aka tap beer - beer stored in barrels or kegs rather than bottles or cans, and served from a spigot or tap
Dragees - tiny round silver-colored candy beads used for decorating cakes
Drambuie - Scotland - liquor made with aged Scotch and blended with heather honey and herbs; flavor suggests saffron, honey, anise, and nutmeg
Dressing - savory liquid for salads; two kinds: 1) thin French or vinaigrette type 2) creamy mayonnaise type; also - a mixture of seasoned ingredients used to stuff meats and vegetables
Drippings - fats and juices which cook out of beef, veal, pork, lamb, mutton or poultry during roasting, broiling, or pan frying
Drupe Fruit - any thin-skinned fruit with a succulent, soft flesh and hard stone or seed in the middle
Dubonnet - French wine based aperitif; Gin and Dubonnet ( 30% Gin, 70% Dubonnet) said to be HM Queen Elizabeth II's favourite drink; now available in both Rouge and Blanc varieties
Duckunoo aka Jamaican Blue Drawers, Blue Drawers, Tie Leaf - boiled Jamaican pudding recipe made from cornmeal, Jamaican bananas, Jamaican coconut, brown sugar, and Jamaican herbs and spices, wrapped in green banana leaf (giving the pudding a blue color); similar pudding made in Ghana (Ashanti)
Duff - pudding; name used by many English-speaking countries
Duhat Tagalog - Java plum, plum, jambul, jamun, jaman, black plum, faux pistachier, Indian blackberry, jambol, doowet, jambolan, jambolão, naval pazham (Tamil), njaval pazham (Malayalam), duhat (Tagalog), and pring (Khmer) - (Syzgium cumini) - oblong, ovoid fruit;, starts green and turns pink to shining crimson black as it matures; combination of sweet, mildly sour and astringent flavor; tends to color the tongue purple; leaves and bark used for controlling blood pressure and gingivitis; wine and vinegar also made from the fruit; high in vitamin A and vitamin C
Dumalaga Tagalog - young hen
Dumplings - a small shape of leavened dough cooked by boiling or steaming which may have a mix of various meat or vegetables inside, similar to ravioli; used in many cultures, with many names
Dundee Cake - rich Scottish fruit cake containing orange peel, currants, almonds, spices; top covered immediately prior to baking with almonds arranged in a pattern; not heavy like American fruitcakes; light crumbly texture
Dunlop/Dunlop Cheddar - mild cheese, resembles a soft Cheddar cheese in texture; most well known cheese originating in Scotland
Duchesse French - pureéd potatoes enriched with egg yolks and/or cream, piped from a pastry bag, and browned in an oven or broiler; often used as a garnish around a roast
Duren (Indonesian) - Durian
Duxelles French - savory paste of minced mushrooms, herbs and shallots, sweated in butter, until it forms a thick paste; used to flavor soups and sauces, and sometimes used as a garnish
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Posts: 17466 | Location: Lincoln Place, Granite City, IL, USA | Registered: 06-03-02
