Culinary Dictionary: Letter V
Letter V promises many new words including delicious vichyssoise which I would love a few bowls of right now to combat the summer heat, followed by a couple of airy vol-au-vents filled with mushrooms, cheese and béchamel sauce, the way my mother makes them.
Vacherin: 1. French dessert consisting of meringue rings filled with cream. 2. Creamy French cheese made from cow’s milk.
Valpolicella: Light-bodied red wine produced in the Valpolicella region in Italy.
Varak/Varaq: Edible thin silver or gold foil used to decorate desserts in India.
Verjuice/Verjus: Juice of unripe grapes sometimes used in cooking.
Vichyssoise: a chilled creamy potato-leek soup.
Vindaloo: Very spicy Indian curry stew.
Vol-au-vent: Puff pastry cups with a lid filled with different savory fillings.
Vouvray: Still or sparkling white wine from the French region of Vouvray.