The Culinary Alphabet…A-Z…The Letter O…

Welcome to series 3 of the Culinary Alphabet A-Z…Where the middle letter is O…

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Jarlsberg, Korma, Apple and Tursu a variety of Turkish pickled vegetables… how easy that will be who knows I am sure some of the letters of the alphabet could cause the grey matter to rebel or implode…haha…I also don’t want to use plurals to form a word as I may need that word for another letter and it’s sort of cheating I think…unless of course I really get stuck…which I am sure will happen…

Today it is words where the middle letter is O... so many O’s and Ahh’s…lol…what to choose…So much to love like the Dodolle which sound quite delicious, there are a few kinds of cheese like ricotta and Reblochon washed down with a Molotov cocktail…or two…Hic

Let’s go and see what I have found…

Adobo…can mean many things…

Adobo is a dish that originated in the Philippines and is sort of the unofficial national dish…A traditional Philippine dish, usually Adobo Chicken or Adobo Pork.

The term is also used in Caribbean and Mexican cooking, in reference to different forms and flavours. Spanish colonists gave the name “adobo” to the cooking method indigenous to the Philippines, as their marinades were so similar. Today, Spanish adobo typically refers to the sauce, intensely flavoured and red, due to the paprika, containing chipotle chiles that have been stewed in the basic adobo marinade mixture.

However, in the Caribbean …Puerto Rican and Dominican cuisine adobo is a seasoning…either wet or dry …The most popular version is the dry seasoning mix, made from garlic powder, onion powder, oregano, salt, pepper, and sometimes dried citrus.

Aioli …

Traditionally made of just Olive Oil, Garlic and Lemon Juice…classic Mediterranean flavours…it is beautiful served with a big platter of blanched, seasonal vegetables garnished for a very special occasion with salt cod…Delicious.

Chocolate…

Requires no explanation…it just needs careful selection making sure it is really Fairtrade and no child labour is used to make your bar of chocolate…this is a subject very dear to my heart children should be children and workers should get paid a fair wage …

Bok Choy…

This Chinese cabbage is not only crunchy and delicious it is packed full of fibre, vitamins, minerals, and other nutrients that make it a beneficial addition to your diet.

Bologna…

Is processed meat made from pork, beef, chicken and turkey or any emulsified combination of meat scraps which may contain garlic or spices it can be finely ground or coarsely ground and made into sausages which are then smoked…

Brioche…

Brioche is a cross between bread and cake …French in origin it has a high butter and egg content a rich dough…which can be served with a dollop of jam for breakfast or filled with ham and cheese for lunch… leftovers are great for making puddings or french toast.

Crocodile…

The first time I ate crocodile was a few years ago when we were on holiday in Florida with my American cousins when they introduced me to the crocodile as a food…we were in this little shack-like place where the water was slightly coming through the boards…

It is high in protein, rich in Omega 3 and low in fat and sodium. Thus, it can be a good substitute for other regular types of meats such as pork and chicken…

Coconut…

The fruit of the coconut palm...It’s used for its water, milk, oil, and tasty meat. A versatile fruit with many uses …See the above link for more info on the versatile and healthy Coconut.

Cocoyam…

Grown for their edible roots however all parts of this plant are edible…a root vegetable most commonly known as taro, kalo, dasheen, madhumbe, marope, magogoya, Patra or godere.

Cod Fish…

One of my favourite sea fish…the cod’s flesh is dense and mild in flavour which is low in fat…due to overfishing, it is now subject to limited harvesting to preserve the species hence why it is now very expensive.

According to the 2019 stock assessment, the Gulf of Maine stock is overfished and below the target biomass level. A new 10-year rebuilding plan was implemented for this stock in 2014 and the stock is targeted to rebuild by 2024…I just wish humans would think about what they are doing instead of this grab it all attitude without a thought for the future…I am beginning to think we are not the best custodians of this beautiful world which gives us much and we take all…rant over…

Crotonese Cheese…

Crotonese cheese is an aged sheep’s milk (pecorino) from Calabria, Italy. Aged three years, giving the cheese a nice nutty, salty bite. It is a great alternative to other grating cheese. The cheese is aged in wicker baskets creating a decorative cross-hatched patterned rind.  Excellent for grating on pasta, salads & vegetables, it is also a great selection for a cheeseboard.

Dodolle Dumplings…

A popular old Hungarian peasant dish made from potatoes it is served with sour cream and roasted onions…to ensure that this beautiful dish is not forgotten there is a popular Wine and Dödölle festival held every year, where even a Guinness record was set in 2006 by making 2,331 servings of Dödölle at the same time. I could eat a plateful of these they look delicious  

Although this is not in English…I fast-forwarded to the bits I wanted to see after reading the attached recipe…Although they are not the healthiest they would make a nice occasional treat…

Enoki Mushrooms…

These pure white tiny mushrooms are one of my favourites they are lovely deep-fried and crispy as a garnish…or added to a soup this mushroom has a delicate, savoury flavour and a crunch from the thin strands. You can eat it sauteed or raw in salads, or throw it raw into ramen and hot pot and it cooks up right in the broth…Many mushrooms have an earthy taste which some don’t like these mushrooms don’t and I think would be liked by some who don’t normally like mushrooms.

Popular in Japanese cuisine this mushroom is highly nutritious, it is rich in nutrients, B vitamin and fibre.

Fiori Pasta…

A decorative pasta the name translated means flowers…Its shape is similar to rotelle pasta, which resembles a wheel with spokes. Both types of pasta are thick and decorative and can be used in many ways, including baking with ground beef.

Goose Fat…

There is nothing like roast potatoes cooked in goose fat…my abiding memory of goose is Christmas dinner at my grandparents where the goose was always served…the meat of the goose is delicious… a wild goose, for instance, tastes like rich rare roast beef, only better. Goose meat is an excellent source of iron – more than beef, pork or chicken.

My grandfather kept geese and they were far better for security than a watchdog…They are fierce trust me…

Gyoza Japanese dumplings…

Potstickers as they are popularly called...Gyoza fillings can be seasoned with a variety of flavours. Nira (garlic chives) is one of the most popular choices but onion, garlic, ginger, sesame oil, and sesame seeds are also commonly used…

Halloumi Cheese…

Halloumi is a Cypriot cheese made from sheep’s, goat’s, and/or cow’s milk. It’s pretty unusual as far as cheese goes because you can fry it up and it won’t melt away into oblivion like a lot of other cheeses would – it keeps its shape, and softens up just enough to become nice and squidgy in the middle.

It has only been this last year that I have tried Halloumi and I was pleasantly surprised…Cashew Nut Curry with Halloumi and Brocolli…

It was also the first time I had used cashew nut paste in a curry again I was surprised at how good it was…

Kasnocken…

Are Austrian dumplings with cheese and onions…Tiny little dumplings made with beer cheese they are very popular on the ski slopes and it is said they should never be eaten with a fork just a spoon…The reason it is almost impossible to clean the cheese of the tines of the fork…a washer uppers nightmare…

Liquorice…

Liquorice is one of my favourite sweets…as a child we used to get the raw liquorice which took forever to chew or little imps does anyone remember those?

Like vanilla, liquorice can be used to flavour sugar…Powdered liquorice, or liquorice compound, can be added straight to recipes — whether that’s a pinch mixed into a meat rub, stirred into cake batter or added to a sweet custard.

Black liquorice can help your digestive system work more effectively. It can even ease symptoms from indigestion, heartburn and ulcers. Black liquorice extracts have been linked to a reduction in the bacteria that cause ulcers.

After a meal has settled, drinking a cup of liquorice root tea may soothe the digestive system and encourage a bowel movement which is why it’s also popularly used as a natural laxative, so it can help with constipation, and as an aid for digestive problems. …

Molotov Cocktail…or a Bob Marley shooter

Named after the eponymous incendiary device, this flaming shooter provides a dash of drama and bravado to drinking warm vodka…Cheers!

A shooter is normally set on fire and you drink it quick..quicker than my son did on my daughter’s hen night in Jamaica the Bob Marley is the colourful one on the left and he singed his eyebrows…lol

Octopus…

Octopus is rich in vitamins and minerals. It’s also low in fat, making it a great source of complete protein for people trying to manage their weight…popular in the Meditteranean region cooked properly octopus is a lovely thing…not properly cooked and it’s like squid-like chewing on tyre rubber…

Pyeonsu…

Is a Korean dumpling…square shaped it is typically served chilled with a dipping sauce of soy and vinegar…or it is served floating in a light broth…also known as summer vegetarian dumplings.

Ricotta Cheese…

Ricotta is an Italian whey cheese made from sheep, cow, goat or Italian water buffalo milk whey leftover from the production of other cheeses…Makes beautiful cheesecakes mixed with some mascarpone cheese, it also is used as a mayonnaise substitute in traditional egg or tuna salad and as a sauce thickener.

Roe…

Roe contains numerous healthful minerals and nutrients, such as magnesium, selenium, and vitamin B-12, though these vary slightly among types. Fish roe also contains healthful unsaturated fatty acids such as omega-3.

My mother used to use hard roe or soft roe…the soft roe she would cook lightly in butter and serve on brown toast…the hard roe she would fry and serve with our fish and chips on a Friday…Roe of course is synonymous with my favourite Greek dish of Taramasalata.

Scone…

A beautiful scone is a wonderful thing…but me as you know as apart from bread I am not a baker or a cake maker…my mother was the scone and cake maker she used to win prizes for her cakes and scones and would really frown up me if she knew I used (whispered) very quietly baking powder…

I will say though that these Banana Scones with Coffee Drizzle… are my best effort yet.

Salmorejo…

Salmorejo is a creamy thick soup that is served cold in a bowl. It originates from the South of Spain, Córdoba specifically. The main difference from gazpacho is the addition of bread. … Often the soup is garnished with hard-boiled eggs and diced Serrano ham.

Soy…

Soy is a popular legume of Asian origin. People who follow a vegetarian diet often use soy to replace meat. … Soybeans are healthful and rich in protein, giving them numerous nutritional uses. People can eat them, drink them in milk alternatives, and take them in the form of supplements.

Tripoline Pasta…

A type of ribbon pasta noodles which are thick ridged on one side…made from durum wheat semolina the gentle waves catch creamy sauces perfectly.

Trout…

Trout are closely related to salmon … They are classified as oily fish. Rainbow trout is a North American game fish that get their name from the beautiful colours that shine on their skin…it is also one of my favourite fish…Although not indigenous to Scotland the Rainbow Trout and the brown trout can be found all across Scotland, it is probably the most popular species to target by homegrown anglers.

Rainbow Trout is the sustainable, low mercury fish labelled a “best choice” by the EPA and FDA. This colourful patterned fish is a member of the salmon family and is one of the healthiest fish you can include in your diet. Plus, it’s an excellent alternative to the often-overfished salmon.

That’s all for the letter O…Thank you for joining me today I hope you have found something new and some of your favourites…in two weeks it will be the letter P, for example, Pumpkin and Apple…xx

Until tomorrow, where I will be back in my kitchen cooking from scratch, have a lovely day xx

28 thoughts on “The Culinary Alphabet…A-Z…The Letter O…

  1. Pingback: CarolCooks2 weekly roundup…September 19th-September 25th 2021…Culinary A-Z, Peanut Butter Cookies, Fairtrade Chocolate and Birds… | Retired? No one told me!

  2. petespringerauthor

    We were due for an easy letter. Here’s what I’ve got today: cOd, chocOlate, provOlone, cozOnac (bread). It feels like there should be more, but that’s all I can come up with.

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      I think the easy letters are coming some of those left are looking rather sparse…Well done for the two I didn’t have I hadn’t heard of either of them…Thank you for your contribution, Pete 🙂 x..Goodness knows what I am going to follow this A-Z with…Scratching head…sigh x

      Liked by 1 person

      Reply
  3. beetleypete

    We call it Pak Choi here, and love it nice and crunchy with a Chinese stir-fry meal.
    I have eaten Crocodile once, but it was in a riverside restaurant in London. I have to say it was delicious! 🙂
    Best wishes, Pete.

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      Bologna does not feature anywhere with me I felt queasy just writing about it.. The emulsified meat did it for me.. Shiver.. Chocolate I can do.. Especially dark chocolate.. Crocodile was actually really nice when I tried it… Thank you for dropping in 😊x

      Liked by 2 people

      Reply
  4. Pingback: The Culinary Alphabet…A-Z…The Letter O… – MobsterTiger

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