The Meat Lover's Meatless Cookbook - Kim O'Donnel [8]
Jerk sauce: A highly aromatic and flavorful marinade and barbecue sauce from Jamaica. There are several reliable commercial brands: Busha Browne’s Spicy Jerk Sauce, Walkerswood Jerk Barbecue, Dave’s Gourmet Jammin’ Jerk Sauce & Marinade—look in the condiments section of your supermarket; also available on Amazon. Try to avoid brands using high-fructose corn syrup, such as A.1.
Kale: A member of the cabbage family, kale is an all-purpose, leafy cool-weather green loaded with nutrients. It has become one of my favorite, go-to vegetables. Lacinato (a.k.a. Dinosaur) kale is at the top of my list, but the Red Russian and curly varieties do an equally delightful job.
Lentils: One of the first known domesticated crops, with links to the fertile crescent of the Stone Age, the lentil is as ancient as food gets. Revered in nearly every corner of the world, the lentil is finally catching on in the United States, where its quick-cooking (no soaking required), versatile personality is attracting attention. A Meat Lover’s Meatless pantry staple of the highest order.
In these pages, the following varieties are used:
Brown or green: Also sold as Egyptian lentils. What you’ll likely find on any supermarket shelf. I’m also a big fan of the smaller, darker French lentilles du Puy, which have a more refined texture.
Red: Coral-colored when raw; marigold yellow when cooked. Cook very quickly and practically self-puree.
Madras curry powder: A premixed Indian spice blend catered for the Western home cook. (In India, such spice blends are mixed at home.) Usually some combination of the following: coriander, cumin, chile pepper, cinnamon, turmeric, black pepper, ginger, mustard, cardamom, fennel, and fenugreek. In the supermarket, a jar labeled “curry powder” is typically milder than “Madras.” For the West Indian-style channa on page 52, Madras is preferred but not mandatory. For details on making your own Madras curry, check out page 210 in the Kitchen Tricks section.
Parmigiano-Reggiano: Many of us grew up with the tall green can of shelf-stable “Parmesan” that we dutifully sprinkled atop spaghetti and meatballs. Now we’ve got a taste of the real thing—hard, aged cow’s milk cheese from the Parmigiano-Reggiano area of Italy. Parm-Regg virgins may balk at the price tag, but I promise you: A little goes a long way, and when stored in an airtight container, the cheese keeps for a few months. With a rich, nutty flavor and encompassing mouthfeel, Parm-Regg takes many of the dishes in this book to satisfying, meat-worthy territory.
Pearl barley: A form of this ancient grain that has been “pearled” (polished and steamed) to remove both the bran and the outer husk. As a result, it is considered a refined rather than whole grain and cooks more quickly than its less processed counterparts. Even with the processing, pearl barley is a respectable source of fiber; ½ cup of cooked pearl barley contains 3 grams of dietary fiber.
Pepitas: Also known as hulled pumpkin seeds, olive-shaded pepitas add richness and texture, and when toasted, become nutty. Available in bulk in some supermarkets and in Latino groceries.
Quinoa: This supernutritious, delicious, and versatile seed of an ancient plant acts like a grain, and is native to the Andean regions of South America. It is a complete protein, cooks as easily as rice, and is a terrific gluten-free alternative. Available in shades of white/khaki, red, and black, depending on your fancy.
Rice noodles: Rice flour noodles from Vietnam and Thailand do not require boiling, just a soak in a hot bath to soften. Readily available in conventional supermarkets and Asian groceries.
Shallot: A member of the allium family, the shallot looks like garlic (bulbs, thin skin) but cuts like a red onion, and is more delicate and sweeter in flavor than a storage onion. A personal pantry favorite.
Shaoxing rice wine: A type of rice wine from China, Shaoxing is amber in color and similar in flavor to dry sherry (but not cooking sherry). Although becoming increasingly available in conventional supermarkets, your