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Showing: kaasdoop - kaymak; kaimaki

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kaasdoop

BY: The Food Lover's Companion

A Dutch specialty that's a GOUDA CHEESE FONDUE, served with roasted or boiled potatoes and chunks of rye bread.

kabob

BY: The Food Lover's Companion

see KEBAB

kabocha squash

BY: The Food Lover's Companion

New to the United States market, this winter squash has a beautiful jade green rind with celadon green streaks. When cooked, its pale orange flesh is tender-smooth and sweet. An average kabocha ranges from 2 to 3 pounds, though they have been known to weigh as much as 8 pounds. Choose squash that are heavy for their size. The rind should be dull and firm; avoid any with soft spots. Kabochas can be cooked in any way suitable for ACORN SQUASH, such as baking or steaming. Before cooking, they...

kaffeekuchen

BY: The Food Lover's Companion

see KUCHEN

kaffir lime

BY: The Food Lover's Companion

Grown in Southeast Asia and Hawaii, the kaffir lime tree produces small, pear-shaped citrus fruit with a skin that's bright yellow-green, bumpy and wrinkled. The glossy, dark green kaffir lime leaves, which are used in cooking, have a unique double shape and look like two leaves that are joined end to end. Dried kaffir lime rind and leaves, which have a mysterious flora-citrus aroma, can be found in Asian markets. Fresh leaves, which have a more intense, fragrant aroma, are sometimes also a...

Kahlúa

BY: The Food Lover's Companion

A coffee-flavored LIQUEUR made in Mexico.

kalamata olive

BY: The Food Lover's Companion

An almond-shaped Greek olive (also spelled calamata) that ranges in length from about 1/2 to 1 inch. Kalamatas are a dark eggplant color and have a flavor that can be rich and fruity. They're often slit to allow the wine vinegar MARINADE in which they're soaked to penetrate the flesh. Kalamatas are marketed packed in either olive oil or vinegar. See also OLIVE.

kale

BY: The Food Lover's Companion

This attractive, nonheading member of the cabbage family has been cultivated for over 2,000 years. Though it grows in warm climates, it's happiest in colder climes where for centuries its high vitamin content has made it particularly popular with northern Europeans. Kale has a mild, cabbagey flavor and comes in many varieties and colors. Most kale is easily identified by its frilly leaves arranged in a loose bouquet formation. The color of the leaves of the varieties most commonly available...

kamaboko

BY: The Food Lover's Companion

A loaf or cake of ground or pureed, steamed fish. Kamaboko is available fresh in Asian markets and is generally white but occasionally has food coloring (usually pink or red, sometimes brown, green or yellow) brushed on the surface. It's used in numerous Japanese preparations including soups, noodles and simmered dishes. Chikuwa is kamaboko shaped into rolls formed around bamboo stick. Ita-kamaboko is shaped into squares or rectangles on wood planks that are usually made of cypress. See al...

kampyo

BY: The Food Lover's Companion

Long, beige, ribbonlike strips of gourd that are dried and used as edible ties for various Japanese food packets. Kampyo is also occasionally used as an ingredient in SUSHI and in simmered dishes. It can be found packaged in cellophane in Asian markets. Kampyo strips must be softened in water several hours before using.

kamut

BY: The Food Lover's Companion

The name "kamut" comes from the ancient Egyptian word for "wheat." Considered by some to be the great-great grandfather of grains, kamut is a variety of high-protein wheat that has never been hybridized. Thirty-six kernels were brought to Montana in the late 1940s and, at this writing, the grain is grown commercially only in that state. Kamut's kernels are two to three times the size of most wheat. Not only does this grain have a deliciously nutty flavor, but it also has a higher nutrition...

Kansas City strip steak

BY: The Food Lover's Companion

see NEW YORK STEAK

kanten

BY: The Food Lover's Companion

see AGAR

kara age

BY: The Food Lover's Companion

Japanese deep-frying technique whereby the food (meat, fish or vegetables) is lightly dusted with flour, cornstarch or KUZU before frying.

kasha

BY: The Food Lover's Companion

1. In America, this term refers to roasted BUCKWHEAT groats, which have a toasty, nutty flavor. 2. In Russia, the word kasha is used in a broader sense for various cooked grains such as buckwheat, MILLET and oats.

kashi

BY: The Food Lover's Companion

see OKASHI

kasseri cheese

BY: The Food Lover's Companion

This Greek cheese is made from sheep's or goat's milk. It has a sharp, salty flavor and hard cheddarlike texture that's perfect for grating. An American version is made with cow's milk. The creamy gold-colored kasseri has a natural rind and is usually sold in blocks. It's delicious plain, grated over hot foods or used in cooking. Kasseri is the cheese used in the famous Greek dish SAGANAKI, where it's sautéed in butter, sprinkled with lemon juice and sometimes flamed with brandy. See also ...

katsudon

BY: The Food Lover's Companion

see DONBURI

katsuobushi; katsuo-bushi

BY: The Food Lover's Companion

Pink flakes of dried bonito (TUNA), which are used in Japanese cooking as a garnish and in some cooked preparations, principally DASHI. The tuna is boiled, smoked, then sun-dried. A special tool is used to flake the extremely hard chunks. Katsuobushi can be purchased in Asian markets and the specialty section of some large supermarkets. Depending on how fresh it is when purchased, it can be stored in a cool, dry place up to a year.

kaymak; kaimaki

BY: The Food Lover's Companion

The Middle Eastern equivalent of CLOTTED CREAM, kaymak is made by gently heating milk (usually from water buffaloes or goats) until a rich, semisolid layer of cream forms on the surface. After it's cooled, the kaymak is typically used as a spread for bread.

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