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Showing: Pacific littleneck clam - pan drippings

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Pacific littleneck clam

BY: The Food Lover's Companion

see LITTLENECK CLAM

Pacific oyster

BY: The Food Lover's Companion

Also called the Japanese oyster, this species has an elongated fragile shell that can reach up to a foot across. It's found along the Pacific seaboard. Because of its size, the Pacific oyster is generally cut up and used in soups, stews and other cooked dishes. See also OYSTER.

Pacific pompano

BY: The Food Lover's Companion

see BUTTERFISH

pack date

BY: The Food Lover's Companion

see OPEN DATING

pad thai

BY: The Food Lover's Companion

Thailand's most well known noodle dish, pad thai combines cooked rice noodles, TOFU, shrimp, crushed peanuts, NAM PLA, bean SPROUTS, garlic, chiles and eggs, all stir-fried together.

paddy straw mushrooms

BY: The Food Lover's Companion

see STRAW MUSHROOMS

paella

BY: The Food Lover's Companion

A Spanish dish of SAFFRON-flavored rice combined with a variety of meats and shellfish (such as shrimp, lobster, clams, chicken, pork, ham and CHORIZO), garlic, onions, peas, artichoke hearts and tomatoes. It's named after the special two-handled pan-also called paella-in which it's prepared and served. The pan is wide, shallow and 13 to 14 inches in diameter.

paillard

BY: The Food Lover's Companion

A veal SCALLOP or thin slice of beef that is quickly grilled or sautéed.

pain

BY: The Food Lover's Companion

1. The French word for "bread" or "loaf of bread." Various types of bread in France include: pain aux noix (nut bread), pain complet (whole wheat bread), pain d'épices (spiced or gingerbread), pain grillé (toasted bread), pain de mie (sliced, packaged white bread), pain ordinaire (peasant bread), pain perdu (FRENCH TOAST) and pain petit (roll). 2. The word pain is also used in France to describe a baked, molded loaf of FORCEMEAT bound with a PANADE. Such a meat, poultry, fish or vegetable ...

pain perdu

BY: The Food Lover's Companion

see FRENCH TOAST

pakora

BY: The Food Lover's Companion

A deep-fried FRITTER popular in India. The batter is generally based on BESAN flour (ground CHICKPEAS) and can contain most anything including vegetables, fruit, rice, fish or meat. Usually small, the crisply fried pakoras are most often served as appetizers or snacks.

palacsinta

BY: The Food Lover's Companion

A thin Hungarian pancake or CRÊPE, referred to by the Austrians as palatchinken. They are usually assembled in a stack of 6 or 7, layered with a filling. The savory rendition is often filled with chopped ham, lobster, pork, veal, mushrooms or other vegetables combined with a cream sauce or sour cream. The dessert version is made with slightly sweeter batter and spread with a sweet filling such as jam. Before serving, the stack is cut into wedges.

palak panir; palak paneer

BY: The Food Lover's Companion

In India, palak means "spinach"; PANIR is a type of fresh, unripened cheese. It's logical, therefore, that palak panir dishes contain spinach and panir. Such dishes can include various other ingredients and be prepared in many ways. For example, palak panir pulau is a rice dish with spinach, panir, lemon juice and various seasonings like CORIANDER, CAYENNE PEPPER, CUMIN and MUSTARD. Palak panir sak contains finely chopped (sometimes pureed) spinach and chiles along with various seasonings ...

palm heart

BY: The Food Lover's Companion

see HEARTS OF PALM

palm oil; palm-kernel oil

BY: The Food Lover's Companion

The reddish-orange oil extracted from the pulp of the fruit of the African palm. It's extremely high in saturated fat (78 percent) and has a distinctive flavor that is popular in West African and Brazilian cooking. Palm-kernel oil, though also high in saturated fat, is a different oil extracted from the nut or kernel of palms. It's a yellowish-white color and has a pleasantly mild flavor. Palm-kernel oil is used in the manufacture of margarine and cosmetics. It's usually listed on labels si...

palm sugar

BY: The Food Lover's Companion

see JAGGERY

palmier

BY: The Food Lover's Companion

Also called palm leaves, this crispy delicacy is PUFF PASTRY dough that is sprinkled with granulated sugar, folded and rolled several times, then cut into thin strips. After baking, these golden brown, caramelized pastries are served with coffee or tea or as a dessert accompaniment.

pan

BY: The Food Lover's Companion

Spanish for "bread." Pan integral is whole wheat bread, pan tostado is toasted bread. A panadería is a bakery.

pan bagnat

BY: The Food Lover's Companion

Popular in Southern France, both in cafés and for picnics, pan bagnat is a sandwich composed of a large, split loaf or bun, the inside of which is brushed with olive oil, then filled with green pepper slices, black olives, onion slices, anchovies, tomato slices and hard-cooked egg slices-all drizzled with VINIAGRETTE.

pan drippings

BY: The Food Lover's Companion

see DRIPPINGS

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