Culinary Dictionary: Letter N
As you must have probably noticed, it has been over a week since I’ve switched to a custom domain. This blog’s address is now www.dinnersanddreams.net. However, the old address will still redirect you here, so no worries at all. The glitch that came with the change, unfortunately, is that I lost all of the old comments on my posts. I am still trying to figure out how to recover them. I don’t know if I’ll be able to but wanted you to know, dear reader, that the deletion of the comments is out of my hands.
Letter N tonight! Plenty to learn, plenty to raise eyebrows and even a few to laugh about. I was personally entertained by a couple, wondering who came up with such names, who has such fertile imagination, who in the world…
Naan: Indian slightly leavened flat bread traditionally baked in a tandoori oven. Click here for my naan pizza recipe.
Nap: Completely coat food with a thin layer of sauce.
Neapolitan: Dessert, usually ice cream, that comes in 3 differently flavored layers.
Neat: Alcoholic drinks served undiluted in water, juice, soda or ice.
Neutraceuticals: Aliments that combine both nutrition and disease-preventing/fighting ingredients such as dietary supplements or foods enriched with vitamins and other healthy additives.
Noisette: It has many different meanings: 1. French word for hazelnut. 2. Brown butter. 3. Small, tender round piece of lamb, veal or pork cut from the loin or rib. 4. In France, café noisette refers to espresso served with a small amount of cream or milk–Thank you Mademoiselle Poirot for bringing it up.
Nonpareil: 1. Beads of colored sugar used to decorate cookies and cakes. 2. A prized, very small variety of capers imported from the South of France [aka nonpareille(s)].
Normande (à la): Food prepared Normandy-style, usually with apples or calvados. If it is a fish dish, it means that it is garnished with shellfish, truffles and mushrooms.