- An hors d'oeuvre of tostados topped with jack
cheese, sour cream, and jalapeno chile.
Napa Cabbage - This oval-shaped broad-leafed
head has very crisp, pale green crinkled leaves
and a sweet, delicate flavor. It is used extensively
in stir-fried dishes and soups, and absorbs flavors
Nasturtium - All parts of the nasturtium
are eaten, except the roots. The leaves and stems
are peppery, and may be added to salads or sandwiches.
Whole flowers may be used as a garnish, and seeds
and buds can be pickled like capers.
Natto - A Japanese flavoring and table condiment
made from soybeans that have been steamed, fermented
and mashed. Natto has a gummy texture and strong
cheeselike flavor; often mixed with other ingredients
such as soy sauce and mustard.
Navy Bean - A variety of kidney bean; small
and ovoid with a white skin and flesh; a staple
of the U.S. Navy since the 1880s, it is also known
as the beautiful bean, Boston bean, and Yankee
Nectarine - A sweet, firm relative of the
peach with smooth skin. Select nectarines that
have rich color (red swatches over a bright golden
yellow background), a fragrant aroma and a plumpness
that gives slightly to the touch.
Neufchatel Cheese - A soft unripened cheese
originally from Neufchatel-en-Bray, France. It
has a fat content of 44-48%. Philadelphia sells
it as low-fat cream cheese in the U.S.
Newburg - A rich dish of cooked lobster,
shrimp, or other shellfish in a sauce made of
cream, butter, egg yolks, sherry, and seasonings.
The dish is often served over toast points.
Niçoise Olive - Small French black
(harvested fully ripe) olive with a high pit-to-meat
ratio. Niçoise olives are brine-cured and
packed in olive oil, often with herbs. They can
vary in color from purple-brown to brown-black,
and have a rich, nutty, smooth flavor.
Niçoise, A La - Food cooked in the
manner of the chefs of the French city of Nice,
generally includes a garnish of garlic, tomatoes,
anchovies, black olives, capers and lemon juice.
Noisette - Very small medallions of meat.
Nonpareil - A tiny hard candy used to decorate
cookies, candy, cakes, etc.
Non-Reactive Pan - A non-porous pan which
does not produce a chemical reaction when it comes
into contact with acidic foods. An aluminum pan
is reactive, while stainless steel, glass, and
enamel are not.
Non-Stick Cookware - Cookware that has
been coated with teflon that allows for cooking
with little or no oil or grease.
Noodles - Type of pasta made from durum flour,
water and egg solids. By federal regulations,
pasta made without egg solids cannot be defined
Nopalitas - Fleshy leaves of the prickly pear,
or nopal cactus. Nopales have a tart, green bean-like
flavor. The thorns are shaved off before using,
then they are usually simmered until tender then
used in salads, scrambled eggs, and other dishes.
Nougat - A candy made from sugar and honey
mixed with nuts. This mixture is then formed into
slabs and sliced.
Nutmeg - The hard seed of a yellow fruit
from a tree (Myristica fragrans) native to the
East Indies; has an oval shape and smooth texture
with a strong, sweet aroma and flavor; used ground
(grated) in sweet and savory dishes.
Nut Mill - A hand-crank tool used to produce
nut flour. Shelled nuts are placed in a hopper
on top of the unit and the crank is rotated, pressing
the nuts against a grating drum. The nuts are
powdered without releasing their natural oil.