Across
- Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
- French brandy aged in oak casks for 40 years.
- Canadian lean smoked loin rolled in corn meal.
- various deep fried sweets, fritters etcÖ
- fresh fish poached in a courtbouillon.
- brandy made from apple cider.
- soak fruit in liquer
- dried chili with a light sweet flavour ranging from mild to pungent. also known as pablano chili.
- to cook in agitated liquid over medium to high heat.
- herbs and spices tied together, used in flavoring stocks, sauces and soups.
- Japanese wheat-flour noodles
- rapidly stir.
- frothy custard
- mixing tool
- Bridegrooms
- firm round root vegetable red in colour
- (French) Egg
|
|
Down
- Italian custard like dessert
- corn Syrup
- Rolled tacos
- bean sweet flavoured dried red and white bean.
- hair-like byssus attached to oysters and mussles.
- a soft cookie made with sour cream and sugar.
- 'in the style of Nice
- spoon cabbage
- rind of citrus fruit
- a rich yeast cake soaked in brandy or kirsch.
- a green fruit with a dark green skin and a pit, used in guocamole.
- bright green somewhat bitter aromatic leaf used in salads.
- California Avocados
- rare papaya hybride indiginous to Equidor.
- meats stewed or poached and served in a velvutÈ.
- a meal served during the time when breakfast and lunch are served.
- Alantic Coast clam
- oily paste of ground sesame seeds
- Italian grown short grain rice high in starch which gives risotto it¥s creamy texture, the grain is shorter than short grain rice.
- Japanese horseradish
- a smooth creamy soup made with the shells and meat of shell fish.
- (French) Milk
|