|
DAIKON: Japanese white radish, available fresh in Japanese markets, in sizes ranging from sections of 6 inches to several feet. It may be refrigerated for up to two weeks. A substitute is icicle radish, which most closely approximates the taste and texture, or white turnip
|
|
DAL: The Hindi name for all members of the legume, or pulse, family. In India they are available both as fresh vegetables and as dried beans, peas or lentils. In the United States, some are available in cans
|
- ARHAR DAL (tur dal, toovar dal): Small, pale yellow pea-like pulse, somewhat resembling the common split pea. Its English name is pigeon pea. Available dried
|
- CHANA DAL: Round dried pea, ranging in color from pale buff to dark brown, and in diameter from about ¼ to ½ inch. Its English name is chick pea; its Spanish name is garbanzo. Available dried or canned
|
- MASUR DAL: Small, flat salmon colored lentil with a brown seed coat. Botanists disagree on whether or not it is the same species as the common European lentil, but the common lentil may certainly be substituted for it. Available dried
|
- MUNG DAL: Small yellow bean with a moss-green seed coat. Its English name is mung bean and it is available dried in Oriental markets
|
- LOMBIA DAL: Black-eyed peas
|
- RAJMA DAL: Red kidney beans. Available dried or canned
|
- URAD DAL: Small (¼-inch-long) bean with a grayish-black seed coat. The kernel is yellow. It is not the same species as the common American black bean, which should not be substituted for the Indian bean. Available dried, split and hulled
|
|
DANDELION GREENS: The young, crisp, dark-green leaves, gathered wild or grown commercially, have a desirable, slightly bitter flavor and are very nutritious. They are good either alone or with other greens. The leaves should be picked before they flower, as afterward they become too bitter. Good flavorings for dandelion greens are bacon, vinegar, and mustard
|
|
DAPHNE (Greece): Bay leaf. The distinctive flavor of bay, or laurel, enlivens many Greek stews and meat and fish dishes. In ancient times, a wreath of laurel leaves was awarded to the victor of the Olympic Games
|
|
DASHEEN (chinese potato): An ancient plant grown in the tropics for its nutritious, large, starchy tubers is known in many lands as taro. Now it is cultivated in Florida, where it is called dasheen. The tuber has a brown fibrous skin and flesh that becomes cream-colored and mealy when cooked. It is reminiscent of the white potato but has a pleasant, nutlike flavor and a somewhat moister consistency. The dasheen doesn't take as long to cook as the potato does, but it's used in many of the same ways. It's also called the Chinese potato. See TARO.
|
|
DASHI NO MOTO: Instant dashi, available in packages in Japanese markets. Dashi is a basic soup and cooking stock and is made from powdered katsuobushi and kombu. Only cold water and MSG need to be added
|
|
DASHI STOCK: This broth is a basic ingredient in Japanese cooking. The stock is made from dried seaweed or from dried tuna shavings. Instant dashi stock is also available. You may find in Japanese markets
|
|
DAUN DJERUK: See DJERUK PURUT.
|
|
DAUN SALAM: See SALAM.
|
|
DENDE: A heavy, yellow-orange palm oil used in Brazilian dishes. A cultivated taste. Rarely available outside Brazil. No substitute
|
|
DILL: The fresh and dried leaves (dillweed) give an appealing pungent flavor to cottage cheese, cucumber, egg, potato, poultry, and tomato salads. They are also good additions to salad dressings. Both fresh and dried are used in many cuisines, especially by Eastern Europeans and Russians
|
|
DILL SEED: The aromatic, pungent, green, dried seeds of dill have a distinctive, refreshing flavor. They are good flavorings for beet, cabbage, carrot, cauliflower, cucumber, fish, green pea, potato, and turnip salads, as well as some salad dressings.
|
|
DJERUK PURUT (citrus leaves, daun djeruk purut, dried lime leaves, makrut): Dried leaves of Far Eastern wild lime tree. Sold whole in small packets by importers of Indonesian specialties or in some Oriental food stores
|
|
DJON DJON: Tiny Haitian mushrooms with caps considerably smaller than a dime. When cooked, they give off a dark brownish-black liquid and color. Dried European mushrooms can be substituted
|
|
DOLMADES (Greece): Grapevine leaves stuffed with meat or rice
|
|
DRY-CURD COTTAGE CHEESE AND FARMER CHEESE: Cottage cheese with no cream added. Farmer cheese, like cottage cheese, is curdled milk that has been drained of whey. The major difference is that farmer cheese is a smaller curd. Farmer cheese, like dry-curd cottage cheese, has no cream
|
|
DUCK SAUCE (plum sauce): Reddish-brown condiment with sweet and pungent flavor made from plums, apricots, chili, vinegar and sugar. Sold in 1-pound cans and 4- to 12-ounce bottles in Chinese specialty stores and in gourmet shops. After opening, can be kept, refrigerated, for months. The canned variety should be transferred to a covered jar. No substitute
|
