The Meat Lover's Meatless Cookbook - Kim O'Donnel [7]
Veg stock: For the purposes of this book, the strained liquid of simmered aromatics, herbs, and spices. DIY details are available on page 211 of the Kitchen Tricks section. Although a snap to make, veg stock is often not the first thing that comes to mind for the home cook. I keep Rapunzel brand bouillon cubes on hand for instant-presto veg stock. It’s the only brand of veg bouillon that I’ve found without salt and with true veg flavor.
WHAT IN THE WORLD IS . . .
Arborio rice: A short-grained, high-starch rice from Italy that is used to make risotto (page 30).
Black bean-garlic sauce: Made from fermented beans, this Chinese condiment is a mix of pungent, sweet, and spicy. Available in Asian groceries and some conventional supermarkets.
Blue cornmeal: Made from blue corn, this has a slightly sweeter flavor and somewhat heartier texture. Commercially available brand: Arrowhead Mills.
Bok choy: A member of the very large and extensive Brassica vegetable family, bok choy refers to several varieties of leafy greens with white or green stalks or stems and a mild cabbage-y flavor. Also sold as Chinese white cabbage. Available in many conventional supermarkets, Asian groceries, and farmers’ markets, when in season (spring or fall).
Broccoli raab: Also known as broccoli rabe and rapini, raab looks like skinny broccoli but is more closely related to the turnip. Its flowering stem and leaves are both good eating, with a slightly bitter flavor.
Bulgur wheat: First order of business is defining the wheat berry, which isn’t a berry at all; rather, a whole, hulled wheat kernel. When the berry is parboiled or steamed, then dried and ground, it becomes bulgur—a ready-to-eat grain after a short soak. It’s a staple in Middle East cookery and featured in tabbouleh (page 88).
Chipotle chiles in adobo sauce: When jalapeño chile peppers are smoked, they become chipotle chiles. Sold in little cans in a rich tomato-based sauce, chipotles pack a lot of flavor and heat. Great pantry item to have on hand; keep leftovers in an airtight container in fridge or freezer. Available in Latino groceries and in most conventional supermarkets.
Coriander: Lemon is what you smell and taste in ground coriander, but there’s something else. Mustard, maybe? Sage? Both bright and subtle, coriander adds an extra layer of flavor to curries and marinades, and it’s frequently paired with the more robust cumin (see below). Available in both berrylike seed and ground form, and don’t forget its love-it-or-hate-it leafy plant, also known as cilantro.
Cumin: Available in both seed and ground form. The small pointy seeds (which resemble caraway) impart terrific flavor when toasted. Used in Middle Eastern, Mexican, and Caribbean cooking, cumin has a musky smell and warm feel on the tongue. Featured regularly throughout the book.
Garlic scape: The curlicue green shoot of a developing garlic bulb. Tender like a scallion, with a mild garlic flavor. Makes amazing pesto (page 66). Because it represents a specific stage in the life of the garlic plant, available for a limited time in early summer.
Gomasio: A Japanese condiment of salted sesame seeds. Try it on a plain pot of rice, steamed rice, or popcorn. Changes everything! Available through spice resources or in Asian groceries.
Halloumi: A sheep’s milk cheese from Cyprus. Out of the package, its consistency is reminiscent of Armenian string cheese. It is the one cheese I know of that doesn’t melt when heated and sears instead. Available in some conventional supermarkets and in Middle Eastern groceries.
Hoisin sauce: A Chinese condiment made from soybeans, sugar, chile peppers, garlic, and some kind of starch (check labels if you are gluten intolerant). It can be used as a dipping sauce, as part of a marinade, or in stir-fries. Available in conventional supermarkets as well as Asian groceries.