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Showing: sabayon - sake

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sabayon

BY: The Food Lover's Companion

The French word for "ZABAGLIONE."

sablé

BY: The Food Lover's Companion

This classic French cookie is said to hail from Caen, in the province of Normandy. The French word sable means "sand," and the cookies are so named because of their delicate, crumbly texture. Sablés can be variously flavored with additions such as almonds or lemon or orange zest. They can also be dipped in chocolate or two cookies may be sandwiched together with jam.

sablefish

BY: The Food Lover's Companion

Also known as Alaska cod, black cod and butterfish, the sablefish is actually neither a COD nor a BUTTERFISH. It ranges in size from 1 to 10 pounds and is found in deep waters off the Pacific Northwest coast. The white flesh of the sablefish is soft-textured and mild-flavored. Its high fat content makes it an excellent fish for smoking and it's commonly marketed as smoked black cod. Sablefish is available year-round whole, as well as in fillets and steaks. It can be prepared in a variety o...

Sabra liqueur

BY: The Food Lover's Companion

A chocolate-orange-flavored LIQUEUR made in Israel.

saccharin

BY: The Food Lover's Companion

Containing only 1/8 calorie per teaspoon, this ARTIFICIAL SWEETENER is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at Johns Hopkins University. Though it's widely used to sweeten a multitude of commercial foods and beverages--as well as in the home--some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in b...

Sachertorte; Sacher torte

BY: The Food Lover's Companion

An extremely rich Viennese classic made with layers (usually three) of chocolate cake filled with apricot jam and enrobed in a creamy-rich chocolate glaze. Sachertorte is traditionally served with billows of whipped cream. It was created in 1832 by Franz Sacher, of the famous family of Viennese hoteliers and restaurateurs.

saddle

BY: The Food Lover's Companion

A cut of meat (most often lamb, mutton, veal or venison) that is the unseparated LOIN (from rib to leg) from both sides of the animal. The saddle is a very tender cut and makes an elegant (but expensive) roast.

safflower oil

BY: The Food Lover's Companion

This flavorless, colorless oil is expressed from the seeds of the safflower, also called saffron thistle or bastard saffron. It contains more polyunsaturates than any other oil, has a high SMOKE POINT (which makes it good for deep-frying) and is favored for salad dressings because it doesn't solidify when chilled. Safflower oil isn't as nutritionally beneficial as some of the other oils, however, because it lacks vitamin E. See also FATS AND OILS.

saffron -- from the Cook's Encyclopedia

BY: The Food Lover's Companion

It's no wonder that saffron--the yellow-orange stigmas from a small purple crocus (Crocus sativus)--is the world's most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried--an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this...

Saga blue

BY: The Food Lover's Companion

Hailing from Denmark, this soft, DOUBLE-CREAM CHEESE can sometimes reach almost triple-cream status in richness. It has delicate blue veins and an elegant, mellow flavor. Saga blue has a tender, white, edible rind. It can be found in specialty cheese shops and many upscale supermarkets. See also CHEESE.

saganaki

BY: The Food Lover's Companion

A popular Greek appetizer in which 1/2-inch-thick slices of KASSERI CHEESE are fried in butter or olive oil. Saganaki is sprinkled with lemon juice (and sometimes fresh oregano) and served with PITA BREAD. Some Greek restaurants have a dramatic form of presentation: the cheese is first soaked in alcohol (such as BRANDY), then flambéed before being doused with lemon juice. Saganaki is generally served as an appetizer or first course.

sage -- from the Cook's Encyclopedia

BY: The Food Lover's Companion

This native Mediterranean herb has been enjoyed for centuries for both its culinary and medicinal uses. The name comes from a derivative of the Latin salvus, meaning "safe," a reference to the herb's believed healing powers. The narrow, oval, gray-green leaves of this pungent herb are slightly bitter and have a musty mint taste and aroma. There's also a variety called pineapple sage, which has an intensely sweet pineapple scent. Small bunches of fresh sage are available year-round in many ...

sago

BY: The Food Lover's Companion

A starch extracted from the sago (and other tropical) palms that is processed into flour, meal and pearl sago, which is similar to tapioca. South Pacific cooks frequently use sago for baking and for thickening soups, puddings and other desserts. In the Orient and in India it's used as a flour and in the United States it's occasionally used as a thickener.

sai-hashi

BY: The Food Lover's Companion

see HASHI

Saint André

BY: The Food Lover's Companion

An extravagantly rich triple-cream cheese with a mild, mellow flavor. See also CHEESE.

Saint John's bread

BY: The Food Lover's Companion

see CAROB

Saint Peter's fish

BY: The Food Lover's Companion

see TILAPIA

Saint-Germain

BY: The Food Lover's Companion

A French term describing various dishes garnished or made with fresh green peas or pea puree. Potage Saint-Germain is a thick pea soup enriched with butter.

Saint-Honoré; gâteau Saint-Honoré

BY: The Food Lover's Companion

A traditional French cake named for Saint Honoré, the patron saint of pastry bakers. It consists of a base of PÂTE BRISÉE topped with a ring of CREAM PUFFS that are dipped in caramel prior to being positioned on the base. This caramel coating "glues" the puffs together. The center of the ring is then filled with Saint-Honoré cream- CRÈME PÂTISSIÈRE lightened with beaten egg whites or whipped cream.

sake

BY: The Food Lover's Companion

This Japanese wine, the national alcoholic drink of Japan, is traditionally served warm in small porcelain cups. The yellowish, slightly sweet sake is made from fermented rice and doesn't require aging. It has a relatively low alcohol content of 12 to 16 percent. Sake is used in Japanese cooking, particularly in sauces and marinades. Once opened, it will keep tightly sealed in the refrigerator for at least 3 weeks.

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