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Showing: dab - dariole

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dab

BY: The Food Lover's Companion

Any of several varieties of FLOUNDER, the dab is a small FLATFISH with a sweet, lean, firm flesh. It can be prepared in any manner suitable for flounder. See also FISH; PLAICE.

dacquoise

BY: The Food Lover's Companion

A dessert of disc-shaped, nut-flavored MERINGUES stacked and filled with sweetened whipped cream or BUTTERCREAM. It's served chilled, often with fruit. See also MARJOLAINE.

Dagwood sandwich

BY: The Food Lover's Companion

Named after Dagwood Bumstead, a character in the "Blondie" comic strip, this extremely thick sandwich is piled high with a variety of meats, cheeses, condiments and lettuce.

daikon

BY: The Food Lover's Companion

From the Japanese words dai (large) and kon (root), this vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon's flesh is crisp, juicy and white, while the skin can be either creamy white or black. It can range from 6 to 15 inches in length with an average diameter of 2 to 3 inches. Some exceptional daikon are as fat as a football. Choose those that are firm and unwrinkled. Refrigerate, wrapped in a plastic bag, up to a week. Daikon radishes are used raw in salad...

daiquiri

BY: The Food Lover's Companion

A cocktail made with rum, lime juice and sugar. Some daiquiris are made with fruit, the mixture being pureed in a blender. Frozen daiquiris are made either with crushed ice or frozen fruit chunks, all processed until smooth in a blender.

daiquiri yogurt

BY: The Food Lover's Companion

see YOGURT

daizu

BY: The Food Lover's Companion

Japanese term for "dried SOYBEANS."

dal; dhal, dhall

BY: The Food Lover's Companion

A spicy dish made with lentils (or other PULSES) , tomatoes, onions and various seasonings. Dal is often pureed and served with curried dishes. In India, the term "dal" refers to any of almost 60 varieties of dried pulses, including peas, mung beans and lentils.

damson plum

BY: The Food Lover's Companion

This small, oval-shaped plum has an indigo skin and yellow-green flesh. Because the damson is extremely tart, it makes excellent pies and jams. See also PLUM.

dana-blu

BY: The Food Lover's Companion

see DANABLU CHEESE

Danablu cheese

BY: The Food Lover's Companion

Also called Danish blue cheese, this rich cow's-milk cheese is milder and less complex than ROQUEFORT, but has a zest all its own. Known as one of the world's best blues, the versatile, semisoft Danablu can be sliced, spread and crumbled with equal ease. It's excellent with fruit, dark breads and red wines. See also BLUE CHEESE; CHEESE.

Danbo cheese

BY: The Food Lover's Companion

A Swiss-style cheese from Denmark with a red or yellow wax rind and pale yellow interior dotted with holes. Danbo has a firm texture and mildly sweet, nutlike flavor. Regular Danbo has about 45 percent milk fat; the lowfat variety contains only 20 percent fat. See also CHEESE.

dancy orange

BY: The Food Lover's Companion

see MANDARIN ORANGE

dandelion greens

BY: The Food Lover's Companion

The name dandelion comes from the French dent de lion, meaning "lion's tooth," a reference to the jagged-edged leaves of this noteworthy weed that grows both wild and cultivated. The bright green leaves have a slightly bitter, tangy flavor that adds interest to salads. They can also be cooked like spinach. The roots can be eaten as vegetables or roasted and ground to make root "coffee." Though they're available until winter in some states, the best, most tender dandelion greens are found i...

Danish blue cheese

BY: The Food Lover's Companion

see DANABLU CHEESE

Danish lobster

BY: The Food Lover's Companion

see PRAWN

Danish pastrie

BY: The Food Lover's Companion

see DANISH PASTRY

Danish pastry

BY: The Food Lover's Companion

This butter-rich pastry begins as a yeast dough that is rolled out, dotted with butter, then folded and rolled again several times, as for PUFF PASTRY. The dough may be lightly sweetened and is usually flavored with vanilla or cardamom. Baked Danish pastries (often referred to simply as "Danish") contain a variety of fillings including fruit, cream cheese, almond paste and spiced nuts.

Danziger Goldwasser

BY: The Food Lover's Companion

see GOLDWASSER

dariole

BY: The Food Lover's Companion

A French term referring to a small, cylindrical mold, as well as to the dessert baked in it. Classically, the dessert is made by lining the mold with puff pastry, filling it with an almond cream and baking until golden brown. Today there are also savory darioles, usually made with vegetable custards.

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