The Culinary Alphabet…A-Z…The Middle Letter S…

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

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…The Letter S is quite easy I have left some for Pete and Chel…Have fun guys Looking forward to what you come up with …

Today it is words where the middle letter is S.

Let’s go and see what I have found…

Olosapo Fruit…

What would happen if sweet eggs hatched from a tree. This Central American fruit is rarely sold commercially it is more of a backyard fruit or found in its native habitat when foraging.

The flavour of a ripe olosapo is said to be like a refined egg custard: sweet, egg-like, and sometimes with a touch of sharp cheese. Some liken the flavour of the dense, fibrous pulp to butterscotch. Foragers most commonly eat the fruit out of hand, but you can also blend it into smoothies, ice cream, or milkshakes. It can also make a handy egg substitute in sweet recipes, such as an egg-free “eggnog.”

The unripe fruit is green and extremely astringent, so be sure to wait until the skin turns bright yellow, with lumpy pockmarked skin, and yields to light pressure. When in doubt, the best way to tell that it’s ready to eat is to wait until one falls to the ground and hope that you get to it before any animals do…

Basil…

One of my favourite herbs there are an estimated  50 to 150 species of basil, most, but not all, culinary basils are cultivars of O. basilicum or sweet basil. Some are cultivars of other basil species, and others are hybrids. It is particularly challenging to determine which species basil belongs to…Clove Basil is one I would love to try and am on the hunt for at the moment.

Basil is a herb in the mint family. It adds flavour to meals, and its nutrients may provide health benefits. Sweet basil (Ocimum basilicum) plays a role in many Mediterranean, and particularly Italian, cuisines. It forms the basis of pesto and adds a distinctive flavour to salads, pasta, pizza, and other dishes.

Berkswell…

Berkswell is both an English village in Warwickshire and a cheese…made using unpasteurised ewes milk and animal rennet.

The moulds of cheeses are left in plastic kitchen colanders which give the cheese its distinctive shape. Berkswell is oft compared to a mature pecorino.

Brisket…

A lovely cut of beef which if correctly cooked just melts in the mouth and with horseradish sauce…delicious…The flat cut makes up the majority of the brisket. It’s long and thin with a thick layer of fat on top that keeps the meat moist when cooked. This cut is best for slicing and most likely what you’ll find in your supermarket. It’s also the best cut of brisket to use for Homemade Corned Beef…

Croissant…

Of Austrian origin but mostly associated with France is that delicious buttery, flaky pastry…some people equate croissants as bread. In fact, croissants are one type of pastry. The basic difference between bread and pastry is that pastry is made from ingredients with high-fat content so that the pastry has a flaky texture…

Jarlsberg Cheese…

A Swiss cheese from Norway is known as “Baby Swiss,” but this cheese is no youngster. Jarlsberg was first made from 1815 to 1832 at the Jarlsberg Manor near the famous Oslo Fjord… a fantastic table cheese that also works well in a variety of sandwiches and cooked dishes.

Kasseri…

Kasseri is a traditional, Greek-Turkish cheese made from unpasteurised sheep milk with no more than 20% goat milk mixed in…You wouldn’t guess that I love my cheese, would you…lol…Maasdam…is another favourite cheese …

Lobster…

Years ago because of the abundance of lobster plus it also meant colonists had easy access to protein during bad seasons or harvests, lobster quickly garnered a reputation as the poor man’s meal. They were fed to prisoners, apprentices, and slaves as a way to save money…then in the mid-1800’s it became the most popular canned product on the market…from there the demand for fresh lobster increased as did the prices…now for most lobster is a delicacy…

There is nothing like a beautifully cooked lobster tail..one of my all-time favourite meals…

Milkshake…

Who doesn’t love a nice freshly made milkshake..of course, there are milkshakes and milkshakes…Fresh is best no nasties like this …Some of the Ingredients which are in your food outlet milkshake: Sugar, Cream, Corn Syrup, Mono and Diglycerides, Cellulose Gum, Guar Gum, Carrageenan, Vitamin A Palmitate…Ugh!

Parsnip…

I love parsnips although I have to rely on them coming over in someone’s suitcase which hasn’t happened lately and probably not for a while either…they are indeed a lovely vegetable roasted or pureed or as parsnip crisps…

Paska Bread…

Paska is what many Ukrainians and other Eastern Europeans call their Easter Bread. In Russia, they call it Kulich. Typical Paska Easter Bread is made with eggs, flour, sugar and lots of butter and is similar to Italian Panettone.

Parsley…

Widely used as a fresh culinary herb or dried spice. It’s bright green in colour and has a mild, bitter flavour that pairs well with many recipes…A lovely parsley sauce with steamed fish that my mother used to make is a childhood memory…

Often labelled as one of the most powerful disease-fighting plants, parsley provides great nutritional value and offers many potential health benefits.

Poussin…

It’s a chook…in Commonwealth countries, poussin is a butcher’s term for a young chicken, less than 28 days old at slaughter and usually weighing 400–450 grams but not above 750 grams. It is sometimes also called spring chicken, although the term spring chicken usually refers to chickens weighing 750–850 grams…a young chook!

Salsify…

An ancient food that has seen an upsurge in its popularity…originating from the Mediterranean, where ancient Greeks and Romans harvested the roots for both food and medicine…it is a long, thin root vegetable that’s a member of the dandelion family. It looks similar to a medium or large carrot or parsnip. Black salsify is immediately recognizable by its dark, nearly black, smooth skin while white salsify has brown or tan skin and is more “hairy.” Both varieties have white flesh that looks similar to a turnip…you can boil it, mash it, put it in your favourite soups and stews or simply cube it and sauté it in butter with its greens. You can even use it in place of potatoes in au gratin or scalloped potatoes recipes.

Sausage…

The sausage needs no introduction …Every country has a unique sausage tradition and puts its own twist on the classic meat filling. Even within single countries, there is a huge amount of diversity and slightly different variations of sausage in the US alone there are over 200 varieties. Even if you consider yourself highly educated on the topic I’m betting that there are a few sausages out there that you’ve never even heard of — much less tried.

Toad in the Hole…this dish needed some explanation when I put it on our restaurant menu…plainly put it is sausages cooked in batter like Yorkshire pudding with sausages…I thought I had written a toad in the hole recipe on my blog but it appears I haven’t…I will be doing so though maybe tomorrow or next week…What’s your favourite sausage?

Sushi…

Sushi is made of small pieces of raw fish that are wrapped in rice and seaweed. … The chefs use a type of vinegar that is made from fermented rice to flavour the rice that is used to surround the fish and spices. Finally, the roll is wrapped up with some of the nori…originating from Japan the story began in paddy fields in China, where fish was fermented with vinegar, salt and rice, after which the rice was discarded…

The dish spread from China to Japan in the 8th century. The first reference to “sushi” appeared in the Yoro Code, written in the year 718…where it very quickly became ingrained in the Japanese culture…

Vichyssoise…

Is a chilled creamy potato and leek soup, that was introduced to Americans by French chef Louis Diat at the Ritz-Carlton in New York in the summer of 1917, to help keep patrons cool.

Chilled soups used to be a lot more popular then than they are today, especially before WWII and modern air conditioning.

Whetstone…

An essential piece of my kitchen equipment…put simply it is a sharpening stone there is nothing worse than a blunt kitchen knife is there?

Thank you for joining me today S was quite easy .. I have saved quite a few for Pete Springer who always contributes…Thank you, Pete… and Chel it seems is back on the blogging scene after having another sweet baby boy so maybe she will some thoughts between sleeping and the feeding of little bubba …no pressure of course x

Until tomorrow..stay safe and laugh a lot…Thank you for joining me I look forward to your comments as always xx

 

 

25 thoughts on “The Culinary Alphabet…A-Z…The Middle Letter S…

  1. dgkaye

    I’m always in for Sushi! As for brisket, oye! A traditional roast for our holidays, which I leave to others because I’ve never cooked a brisket that came out soft, no matter how slow or long, lol ❤

    Liked by 1 person

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  2. Pingback: CarolCooks2 weekly roundup…November 14th-20th 2021…Culinary A-Z, Recipes for “Toad in the Hole”, “Fig Newtons”, Music and Carol’s Green Kitchen “Christmas Special”… | Retired? No one told me!

  3. Chel Owens

    I learned so much -which is the #1 reason I love your blog, Carol!… like about basil; I’m not a big fan and now I realize that’s because I’ve only had one kind! I’ll bet I’m not a sweet basil fan.

    Going in to reading, I thought of ‘sassafras,’ because it has so many s’s, but its middle is an ‘a’!

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    1. CarolCooks2 Post author

      Thank you you are kind..I haven’t a clue yet how I am going to follow this A-Z…Thai Basil and Holy Basil is really nice… both grow here and lovely in a stir fry or curry…Yes I thought ahhh Miso and then realised no plural even …sigh x

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      1. Chel Owens

        🤔 I threw out the middle letter idea to be funny, but you ran with it… 😀

        1. A-Z on a theme; like pastas, meats, fruits, fish, cooking implements.
        2. Your favorite dish that begins with A-Z, including recipe and why it’s your favorite.
        3. The top dish or just a food that comes from countries starting with A-Z (America says the hamburger, Belgium has fries, etc.)
        4. Famous chefs or founders of foods A-Z.
        5. A guest post from a follower each Wednesday talking about THEIR favorite dish and recipe.

        Liked by 1 person

  4. Pingback: The Culinary Alphabet…A-Z…The Middle Letter S… – MobsterTiger

  5. beetleypete

    I’m a big fan of Basil, and I cooked sausages and mash for dinner last night. I use Lincolnshire herb sausages, and served parmesan and garlic stuffed Potobello mushrooms as a side dish with it. 🙂
    Best wishes, Pete.

    Liked by 1 person

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  6. petespringerauthor

    I’m late on the scene, but I’ll contribute a few: raiSins, casSata, and whiSkey. I’m sure there are plenty more, but my brain is fried.

    Liked by 3 people

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