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Haba - [Spanish]
large bean.
Habanero chile -
A dried chile;
Havana-like; small
orange or red chiles
from the Caribbean
and Yucatan;
originally from
Havana, Cuba; they
are the hottest
peppers in the
world, about 40
times hotter than a
jalapeño; they are
lantern shaped
(resembling a tam or
bonnet), pungent and
fruity, with an
apricot-like aroma;
has tones of coconut
and papaya; other
names include Scot's
Bonnet or Scotch
Bonnet; jalapeños or
serranos may be
substituted.
Habichuelas rositas
- [Spanish] red
beans.
Habichuelas tiernas
- [Spanish]
string beans.
Haggis -
[Scottish] a steamed
pudding made of
finely minced sheep
heart, lungs and
liver.
Halbtrocken -
[German] means
half-dry in German.
Term used in
reference to German
wines with 9 to 18
grams of residual
sugar per liter.
Half-and-Half -
This combination of
equal parts cream
and milk cannot be
whipped, and has
between ten and
fifteen percent milk
fat. Although it can
be substituted for
cream in some
recipes, it is
mostly used on
cereal and in
coffee.
Halvah - Halvah
is a unique natural
delicacy that "goes
with everything" and
is at the same time
a perfect food
supplement. It first
appeared in Northern
Epirus, during the
Byzantine period of
Greek history, where
renowned
halvah-makers used
to live, and it soon
became a favorite
food of the various
peoples that lived
in the eastern parts
of the empire.
Today, it is
traditionally
produced in
countries of the
Middle East .
It
is made from only
two natural
ingredients: up to
50-55% tahini
(sesame seed cream)
and sweeteners.
Tahini is made from
sesame seeds, which
have a high oil
content and are rich
in calcium, iron,
phosphorous,
protein, niacin and
lecithin. Halvah
contains all three
groups from which
humans obtain
nutrients, i.e.
carbohydrates from
the sugar, and
proteins and
vegetable fats from
the tahini. It also
contains many B
complex vitamins.
Halvah goes very
nicely with
breakfast meals. It
provides energy and
calories, and is on
its own - or with
fresh bread - a
tasty snack. It
supplements lunch,
especially pulses
and green salads.
Also, halvah with a
little ground
cinnamon sprinkled
over it is a
pleasant way to end
one's evening wine.
Halvah is also a
tasty and healthful
mid-morning snack.
In reality, it is a
daily delicacy made
of natural raw
materials, without
animal fats, and it
can even accompany -
topped with ground
cinnamon, honey,
lemon, or chopped
walnuts - a glass of
wine at a wine bar
or pub.
Ham hock - Cut
from the hog's lower
leg, often smoked or
cured. Great in bean
soups and other
slow-cooked soups
and stews, where
they lend rich,
smoky flavors.
Hamburger -
Ground meat, usually
beef, shaped into
large patties, and
sautéed, broiled or
grilled. Also the
ground meat used
loose in other
dishes.
Hanging -
Suspending meat or
game in a cool, dry
place until it is
tender.
Hangtown fry -
Gold rush-style
fried oysters.
Hard sauce - A
sweet white sauce
made with butter,
sugar and lemon
juice, chilled until
thick, served as a
dessert topping.
Hardtack - hard
biscuit or bread
made with flour and
water only.
Haricot - A
generic term for all
New World beans,
which includes
almost everything;
kidney, pinto, navy,
pea, Great Northern,
anasazi, cannellini,
flageolets,
appaloosa, and more.
Haricots vert -
Very small and
slender green bean [syn:
haricot vert, French
bean]
Harina -
[Spanish] flour;
usually refers to
wheat flour.
Harina de maíz -
[Spanish] flour made
from dried corn;
cornmeal; Masa
Harina is the brand
name of the product
made by Quaker.
Harina de trito -
[Spanish] wheat
flour.
Harina enraizado -
[Spanish] flour
made from sprouted
wheat; also called
panocha.
Harinilla; harinela
- [Spanish] meal
made of finely
ground chicos; can
be used
interchangeably with
masa harina.
Harissa - [North
African] a spice
mixture used as both
a condiment and a
seasoning. Harissa
contains chiles
which are ground
with cumin, garlic,
coriander, and olive
oil. It becomes a
thick paste that is
used as is in
cooking or diluted
with oil or stock to
be used as a
condiment.
Hartshorn - a
source of ammonia
used in baking
cookies or, as "salt
of hartshorn," as
smelling salts. Once
the word meant
literally the ground
horn of a hart's
(male deer's)
antlers, but
ammonium carbonate
was later used as a
substitute, which
also went by the
name of "salt of
hartshorn." it is
available in
American pharmacies.
It is also an
old-time leavening
agent, and is used
occasionally in
making cookies. It
is also the
ingredient in some
homemade pesticides.
Hasenpfeffer - [German]Rabbit
stew.
Hash - From the
French hatcher,
which means "to
chop," hash is a
dish of chopped
meat, usually roast
beef or corned beef,
combined with
vegetables and
seasonings and
sautéed until
lightly browned. It
is frequently served
with a sauce or
gravy.
Hatch chiles - A
fresh chile; close
relative of the New
Mexico green chile.
Haunch -
Hindquarters; ham.
Hazelnuts - Also
called filberts,
hazelnuts are rich,
sweet nuts that are
often ground or
roasted in pastries,
cookies, and other
desserts.
Hearts of palm -
Tender inner portion
of a palm tree;
eaten as a vegetable
or used as a garnish
for salads;
available only
canned in the United
States, but is eaten
fresh in Latin
America.
Helado -
[Spanish] ice cream.
Herba santa -
[Spanish] holy herb;
often labeled as
hoja santa, it
contains licorice
and sassafras
flavors; has a
broad, flat leaf;
equal parts fresh
basil and tarragon
may be substituted
using about half as
much by volume as
hierba santa.
Herbaceous - A
term used in
describing the aroma
of herbs in the
following wines:
Sauvignon Blanc,
Cabarnet Sauvignons,
and Merlots.
Herbs - Culinary
herbs, which are
available fresh or
dried, include
basil, bay leaf,
chervil, marjoram,
mint, oregano,
parsley, rosemary,
sage, savory,
tarragon and thyme.
Used for their
aromatic properties,
flavor and texture.
Hermitage - A
French appellation
located in northern
Rhone. Its highly
regarded red wines,
made from Syrah
grapes, and white
wines, made from
Marsanne and
Rousanne, are the
epitome of a world
class wine.
Hibachi - Small,
portable charcoal
grill.
Hibiscus blossoms -
Also called
sorrel blossoms,
these make a
delicious iced tea.
Find in Latin and
Caribbean markets.
Jamaica is the
Spanish name; the
blossoms of this
tropical plant
provide a brilliant
color and an intense
blackberry and dried
cherry flavor to
cocktails, marinades
and vinaigrettes;
Jamaica is also a
beverage made from
this blossom.
Hígado -
[Spanish] liver.
High-altitude baking
- At altitudes
above 5,000 feet,
batters and doughs
behave differently
from the way they do
at sea level. You
may compensate for
the lower
atmospheric pressure
in several ways.
Increase oven
temperature by 25°F.
Shorten rising time
for yeast doughs,
letting your eye or
the finger poking
method be your
guide. In batters
containing baking
powder, reduce the
baking powder by 1/4
teaspoon for every
teaspoon called for;
do not change the
amount of baking
soda. In batters
containing beaten
egg whites,
underbeat the egg
whites somewhat. For
more information
about high-altitude
cooking, consult the
home economics
department of your
state university.
Hijiki - A form
of dried seaweed.
Found in Japanese
markets.
Hinojo -
[Spanish] fennel.
Hock - A joint
in the hind leg;
British term for
Rhine wines derived
from the German wine
town of Hochhheim.
Hoe cakes - Corn
cakes cooked on a
hoe. Also known as
johnny cakes -
pancakes made with
cornmeal.
Hog side - Salt
pork used in cooking
and some baking;
also called Old Ned.
Hoisin Sauce - A
rich, dark, sweet
barbecue sauce made
of soy beans and
seasonings, used in
Chinese cooking for
marinades and
basting. Hoisin
sauce is easily
recognizable in Mu
Shu pork and Peking
duck. The sauce is
made from soybean
flour, chiles, red
beans, and many
other spices. Sold
in cans or jars.
Store tightly
sealed,
refrigerated. It is
also known as Peking
sauce.
Hoja santa -
[Spanish] large leaf
used in cooking in
southern Mexico.
Hojas -
[Spanish] leaves.
Hojas de maíz -
[Spanish] corn
husks.
Hojas de platano -
[Spanish] banana
leaves.
Hollandaise Sauce -
This is the most
basic of the egg and
oil emulsified
sauces. The only
flavoring is fresh
lemon juice. This
sauce must be kept
warm, as excessive
heat will cause it
to break. Because
this is kept warm,
it is not safe to
keep it for long
periods of time and
should never be
reused from another
meal period.
"Holy Trinity" of
chiles - ancho,
mulato and pasilla.
Homard -
[French] Lobster.
Hominy - A
traditional Native
American food (also
known as pozole or
posole), hominy is
dried yellow or
white field corn
kernels that have
been soaked in
slaked lime to
remove their husks
with the hull and
germ removed. When
ground, hominy is
called grits.;
available canned,
frozen or dried.
Homogenized -
With fat broken down
into such small
particles that it
stays suspended in
liquid, rather than
rising to the top.
Honey - The
original and
all-natural
sweetener. Honey is
a sweet, thick syrup
produced by honey
bees. Sold in the
comb, as the
extracted liquid,
and in solid and
granular forms.
Hongos -
[Spanish] mushrooms.
Horchata -
[Spanish] beverage
made with rice or
melon.
Horn of Plenty
Mushroom - This
is a wild mushroom
with a hollow,
funnel-shaped cap
and is dark gray or
black in color.
Because of this, it
also has the name
etrumpet of deathe.
This mushroom is
somewhat stringy,
but has a robust
flavor and may be
used to flavor
sauces, soups, or
any other mushroom
preparation.
Hornos -
[Spanish] outdoor
ovens; beehive
ovens.
Hors d'oeuvres -
Savory, usually
small, foods served
before or as an
introduction to the
main meal;
appetizers.
Horseradish -
Long, coarse-looking
root whose intense
heat nearly vanishes
during cooking.
Fresh horseradish is
simply grated;
"prepared"
horseradish is
combined with
vinegar and sold in
jars (red
horseradish is
colored with beet
juice). Used mostly
as a condiment.
Hot Cross Buns -
Sweet yeast buns
with currants,
slashed crosswise
before baking, then
glazed as they come
from the oven.
Hot Pepper Oil or
Chili Oil - May
be purchased in
Oriental markets and
finer supermarkets.
Hot-pot - Mutton
and vegetable stew.
Hotte - Grape
picking basket worn
on the backs of
French grape
pickers. It is
traditionally made
of wood, but today
can be found made of
metal or plastic.
Huachinango -
[Spanish] red
snapper.
Huauzoncle
(guauzontle) -
[Spanish] wild green
with thin serrated
leaves.
Huevo -
[Spanish] egg.
Huevos -
[Spanish] eggs
Huevos con
tostaditos -
[Spanish] eggs with
tortilla chips;
migas.
Huevos rancheros -
[Spanish]
ranch-style eggs. A
Mexican dish of
fried eggs served
atop a tortilla and
covered with a
tomato sauce.
Huitlacoche -
[Spanish] corn
fungus delicacy;
sleepy excrement
(Aztec); common in
central Mexico;
during the rainy
season, a fungus
develops between the
husks and the ripe
kernels where the
kernels will
blacken, contort and
swell to form this
musty fungus; valued
for centuries in
Mexico; has an
earthy and distinct
taste finally
similar to mushrooms
or truffles; lends a
black hue and
resonant aroma to
stuffings for
empanadas, tamales
and quesadillas;
makes distinctive
sauces; usually sold
cut from the cob and
frozen; needs
cooking to release
flavor and aroma;
often sautéed with
roasted garlic and
onions, and either
fresh marjoram,
oregano or epazote,
then simmered with a
little water or
stock; harvested
during the rainy
season, usually late
spring to early
fall.
Huîtres -
[French] Oysters
Hull - To remove
the outer covering,
or pull out the stem
(the green calyx)
and leafy top
portion, of berries,
especially
strawberries.
Hummus - Thick
Middle Eastern purée
of mashed chickpeas
seasoned with tahini
(sesame paste),
garlic. lemon juice,
and other varying
spices. Great dip
and sandwich
spread.
Hyssop - Any of
various herbs
belonging to the
mint family with
aromatic, dark green
leaves that have a
slightly bitter,
minty flavor. Hyssop
adds intrigue to
salads, fruit
dishes, soups and
stews. It is also
used to flavor
certain liqueurs
such as Chartreuse.
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