Accompaniments Category

Accompaniments
Includes condiments, pickles, and olives
chile paste, Asian chile paste, chile paste with garlic, chili garlic sauce
chile paste
This is a blend of hot chile peppers, garlic, oil, and salt that's commonly used in Asian cuisine. Includes: Chinese chile (or chili) paste = Szechuan chile (or chili) paste = Sichuan chile (or chili) paste = chile paste with garlic, Korean chile paste, and Vietnamese chile paste = tuong ot toi Vietnam = prik kaeng, which is hotter than the Chinese chile paste. See also separate entries for these other chile pastes: nam prik pao, chile bean paste, sambal oelek, and sambal bajak.
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chile verde sauce, green chile sauce, salsa verde
chile verde sauce
This is a mild green sauce often used to stew pork
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chili bean paste, bean paste with chili, chili bean sauce, hot bean paste
chili bean paste
This reddish-brown sauce is made from fermented soybeans and hot chilies. It's very hot.
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chili garlic sauce, chili garlic sauce, Hot garlic sauce, Tuong ?t T?i
chili garlic sauce
Chili garlic sauce is a spicy garlicy paste used to flavor dishes.
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Chinese mustard, Chinese hot mustard
Chinese mustard
Chinese mustard is ground mustard seeds and water. It can be very spicy.
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Chinese pickle, preserved Sichuan kohlrabi, preserved Sichuan mustard greens
Chinese pickle
includes preserved Sichuan mustard greens, preserved Sichuan kohlrabi, snow pickle = red-in-snow, and salted cabbage = winter pickle.
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cloudberry preserves
cloudberry preserves
These preserves are sweet and somewhat mild. Look for them in Scandinavian markets.
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coconut egg jam, coconut jam, kaya
coconut egg jam
Southeast Asians spread this exquisite jam on toast, but it would also be great on ice cream. Look for small cans of it in Asian markets. Visit the Coconut Egg Jam recipe page, or the Kaya, Traditional Coconut Jam page.
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corn husks, hoja de maíz
corn husks
Hispanic cooks use these, both fresh and dried, to wrap tamales before steaming them. Before using, soak the husks in hot water for about 30 minutes to make them more pliable.
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corn tortilla
corn tortilla
These thin round wraps are widely used in southern Mexico, and they're the preferred tortilla for making tacos and enchiladas. They should be served hot. If you're watching calories, do this by cooking them on a hot, dry frying pan or by wrapping them in moist paper towels and briefly heating them in a microwave oven. If calories aren't an issue, fry them in oil. You can make corn tortillas at home if you have a tortilla press. Just mix masa harina with enough water to make a bread-like dough, press the dough until it's very thin, and then cook the tortilla in a hot, dry frying pan. Readymade corn tortillas are available in most supermarkets.
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cornichon, French gherkin
cornichon
This is a small pickle that's flavored with dill, tarragon, and other herbs and spices. It's a heavenly accompaniment to pâté.
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cracked Provencal
These aromatic green olives are marinated in a solution with herbes de Provence.
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cranberry sauce
cranberry sauce
This is a classic accompaniment to Thanksgiving and Christmas dinners. It's made of cranberries that have been cooked with sugar and other flavorings, like orange zest, ginger, port, or maple syrup.
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crystallized ginger, candied ginger
crystallized ginger
This is fresh ginger that has been cooked in a sugar solution and then coated with sugar. It's similar to candied ginger, and the two are often used interchangeably.
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dianthus
dianthus
These have a clove-like flavor. Some people may have an alergic reaction to dianthus.
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Dijon mustard
Dijon mustard
Grey Poupon and French's are well-regarded brands. See the Dijon Mustard recipe posting on Recipesource.com.
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dumpling wrappers, dumpling skins, shao mai skins, shiu mai wrappers
dumpling wrappers
These thin round wrappers are used to make the delicate dumplings that are so popular at dim sum restaurants. They're made to be stuffed and steamed, but they're not sturdy enough to be fried. While assembling the dumplings, keep the stack of wrappers moist by covering them with a damp towel. You can seal the dumplings with a "glue" made with cornstarch and water. Look for fresh or frozen wrappers in Asian markets. Store them in the refrigerator or freezer, but let them come to room temperature before using.
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dwen jang, customary soy bean paste
dwen jang
This is a salty Korean bean paste.
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egg roll wrapers, egg roll skins, eggroll skins, eggroll wrappers
egg roll wrapers
The Chinese use these dough squares to make deep-fried egg rolls. While assembling the egg rolls, keep the stack of wrappers moist by covering them with a damp towel. You can seal the rolls with a "glue" made with cornstarch and water. Look for fresh wrappers in Asian markets and many supermarkets. Store them in the refrigerator or freezer, but let them come to room temperature before using.
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empanada wrappers
empanada wrappers
Hispanic cooks wrap these six-inch diameter rounds of dough around sweet or savory fillings, and then bake or fry them. Look for them among the frozen foods in Hispanic markets.
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empeltre olive
empeltre olives
These Spanish black olives are soaked in sherry.
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fig leaf
fig leaf
These are great for wrapping delicately flavored foods before grilling them.
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fish sauce, fish gravy, garum, nam pla, nuoc mam, patis, shottsuru
fish sauce
Fish sauce is typically made from anchovies or other small fish fermented in salt. It is used to flavor many dishes. It is very common in Asian cooking. The romans called it Garum and it was a widely used flavoring in Roman times. Filipino fish sauce that isn't as highly regarded as the Vietnamese or Thai versions, and shottsuru, a Japanese fish sauce. Red Boat, a Vietnamese fish sauce, is thought to be very similar to garum.
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flour tortilla, burrito tortillas, fajita tortillas
flour tortilla
These thin flour wraps from northern Mexico are used to make burritos, chimichangas, fajitas and other Mexican dishes. They're more pliable than corn tortillas, so they're a good choice if you need to roll or fold the tortillas before cooking them. Flour tortillas come in different sizes, including small, thick "fajita tortillas" to large, thin "burrito tortillas."
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Gaeta olive, Gyeta olive
Gaeta olives
These are small, purple Italian olives are either dry-cured (making them black and wrinkled) or brine-cured (making them dark purple and smooth-skinned).
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gherkin
gherkin
Gherkins are pickles made from smaller cucumbers, and tend to be crunchier than, say, dill pickles. They can be sweet or sour.
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ginger jam
ginger jam
Look for this in Asian grocery stores.
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glace cherries, glacé cherries
glace cherries
red, green and yellow versions.
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gochujang
gochujang
Gochujang is a spicy Korean fermented chili condiment. It is made by with chili powder, glutinous rice and soybeans. It is traditionally fermented in clay pots. Gochujang is often added to the Korean dish bibimbap.
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grape leaves, grape vine leaves, vine leaves
grape leaves
Greeks stuff these with ground lamb and rice to make dolmades, but they're used elsewhere to make pickles and beds for food. They're hard to find fresh in markets, but you can often find them in cans or jars. Trim the stems and rinse off the brine before using. To make your own: Plunge grape leaves (that haven't been sprayed with harmful chemicals) for one minute in boiling, salted water (2 teaspoons pickling salt per quart), then drain.
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Greek black olives
Greek black olives
A generic black Greek olive is large, dark purple and brine-cured. Popular varieties include Kalamata, Amphissa, and Royal.
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Greek green olives
Greek green olives
Napfilion and Ionian olives are the most common types of green Greek olives.
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