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Showing: V.S.; V.S.O.P.; V.V.S.O.P. - veau

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V.S.; V.S.O.P.; V.V.S.O.P.

BY: The Food Lover's Companion

see COGNAC

vacherin

BY: The Food Lover's Companion

A dessert consisting of several crisp MERINGUE rings stacked on top of each other and placed on a meringue or pastry base. Alternatively, the rings may be made with almond paste. This "container" may be filled with ice cream or crème CHANTILLY and/or various fruits.

vacherin cheeses

BY: The Food Lover's Companion

Any of several rich and creamy cow's-milk cheeses from France or Switzerland, characteristically containing 45 to 50 percent milk fat. Vacherin Fribourgeois from the Swiss canton of Fribourg has a grayish-yellow rind and a pale yellow, semisoft interior. Its mildly acidic, resiny flavor is reminiscent of GRUYÈRE. Vacherin Mont d'Or, which is made both in France and Switzerland, has a rich, slightly sweet flavor. The ripest of these cheeses are often so runny that they're eaten with a spoon...

Valencia orange

BY: The Food Lover's Companion

Grown in Arizona, California, Florida and Texas, the Valencia orange has a thin, deep golden skin that's difficult to peel. Its flesh is sweet, juicy and contains few seeds. The Valencia is good both as a juice fruit and for eating out of hand. It's in season from January to November. See also ORANGE.

Valpolicella

BY: The Food Lover's Companion

Produced in northern Italy, this dry red wine is light-bodied and has a fragrant bouquet and fruity flavor. It's best served young and is sometimes viewed as Italy's version of a French BEAUJOLAIS.

vanilla -- from the Cook's Encyclopedia

BY: The Food Lover's Companion

Dictionaries describe the term "plain-vanilla" as something "simple, plain or ordinary." Few statements could be further from the truth-for there is definitely nothing ordinary about the seductively aromatic vanilla bean. This long, thin pod is the fruit of a luminous celadon-colored orchid (vanilla planifolia), which, of over 20,000 orchid varieties, is the only one that bears anything edible. Native to tropical America, the vanilla bean was cultivated and processed by the Aztecs, who use...

vanilla sugar

BY: The Food Lover's Companion

Wonderfully fragrant and flavorful sugar made by burying vanilla beans in granulated or confectioners' sugar-usually in the proportion of two beans for each pound of sugar. The mixture is stored in an airtight container for about a week before the vanilla bean is removed. The result is a delicious and perfumy sugar that can be used as an ingredient or decoration for baked goods, fruit and other desserts. Vanilla beans may be reused in this fashion for up to 6 months.

vanillin

BY: The Food Lover's Companion

see VANILLA

varak; varaq

BY: The Food Lover's Companion

Edible, gossamer-thin sheets of pure silver or gold that for centuries have been popular decorations in India for special-occasion desserts, confections, nuts and rice dishes. Varak sheets, which are flavorless and odorless, can be found in Indian markets and cake decorating supply shops. The gold- and silver-leaf sheets usually come in packages of twenty-four, each section sandwiched between two sheets of paper. Varak sheets are so fragile that they dissolve easily with human touch and ca...

varietal wine

BY: The Food Lover's Companion

A term describing wines made chiefly from one variety of grape. Such wines portray the dominant characteristics of the primary grape used. Among the more popular varietals are CABERNET SAUVIGNON, CHARDONNAY, CHENIN BLANC, GEWÜRZTRAMINER, PETITE SIRAH, PINOT NOIR, SAUVIGNON BLANC and ZINFANDEL.

variety meats

BY: The Food Lover's Companion

Called offal in Great Britain, variety meats are animal innards and extremities that can be used in cooking. They include BRAINS, feet and ankles (see PIG'S FEET), HEART, KIDNEYS, LIVER, SWEETBREADS, TONGUE and TRIPE. Some of the more obscure variety-meat trimmings are used for SAUSAGE.

vark

BY: The Food Lover's Companion

see VARAK

veal

BY: The Food Lover's Companion

Though there are no precise age standards for veal, the term is generally used to describe a young calf from 1 to 3 months old. Milk-fed veal comes from calves up to 12 weeks old who have not been weaned from their mother's milk. Their delicately textured flesh is firm and creamy white with a pale grayish-pink tinge. Formula-fed veal can come from calves up to about 4 months old, fed a special diet of milk solids, fats, various nutrients and water. The meat from formula-fed veal is not as ...

veal cordon bleu

BY: The Food Lover's Companion

see CORDON BLEU

veal Marengo

BY: The Food Lover's Companion

see MARENGO

veal Orloff

BY: The Food Lover's Companion

This classic presentation begins with a braised loin of veal carved into even horizontal slices. Each slice is spread with a thin layer of pureed sautéed mushrooms and onions. The coated slices are stacked back in place and tied together to reform the loin. Then the layered loin is smothered with additional mushroom-onion puree, topped with BÉCHAMEL SAUCE and grated Parmesan cheese and oven-browned for about 10 minutes.

veal Oscar; veal Oskar

BY: The Food Lover's Companion

Said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients, this dish consists of sautéed veal cutlets topped with crab or CRAYFISH meat and BÉARNAISE SAUCE. Veal Oscar is finished with a garnish of asparagus spears.

veal parmigiana; veal Parmesan

BY: The Food Lover's Companion

see PARMIGIANA, À LA

veal piccata

BY: The Food Lover's Companion

Hailing from Italy, this classic dish consists of a seasoned and floured veal ESCALOPE that is quickly sautéed and served with a sauce made from the pan drippings, lemon juice and chopped parsley. Chicken is also sometimes prepared in this manner.

veau

BY: The Food Lover's Companion

French for "veal."

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