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Vindaloo [VIHN-dah-loo] Specialties of central and southwestern coastal India, Vindaloos are the most mouth searing of the curry dishes. The complicated roasted spice blend on which they’re based can contain any of various ingredients including mustard seeds, cumin seeds, ginger, peppercorns, fenugreek seeds, cloves and coriander seeds. Red chilies are a must, and tamarind concentrate is favored. Vindaloo sauce is typically combined with meat and served with rice.
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Vegetable Marrow Cultivated in England, this green, oval summer squash can grow to the size of a watermelon. It’s closely related to the zucchini and can be cooked in any manner suitable for that vegetable. Because of its bland flavor, vegetable marrow (also called marrow squash) is often stuffed with a meat mixture. It’s available in limited supplies in some specialty produce markets during the summer months.
Vermicelli [ver-mih-CHEHL-ee] Italian for “little worms,” the term, in the kitchen, refers to pasta shaped into very thin strands. Vermicelli is much thinner than regular spaghetti.
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Véronique [vay-roh-NEEK] A term describing dishes garnished with seedless white grapes. One of the most popular of these dishes is sole Véronique — fillet of sole poached in white wine, covered with a white sauce and garnished with white grapes.
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varak; varaq [VAH-ruhk] Edible, gossamer-thin sheets of pure silver or gold that for centuries have been popular decorations in India for specialoccasion desserts, confections, nuts and rice dishes Photo By: giverecipe.com
Verjuice [VER-joos, Fr , . vehr-ZHOO] An acidic, sour liquid made from unripe fruit, primarily grapes. Verjuice is used in preparations like sauces and mustards to heighten flavor, much as lemon juice or vinegar would be employed. Not widely used since medieval and Renaissance times, Verjuice is now coming back in trend for many dishes. Though it is occasionally available in specialty gourmet shops, Verjuice is extremely difficult to find in the United States.
Vacherin [vash-RAN ] A dessert consisting of several crisp meringue rings stacked on top of each other and placed on a meringue or pastry base. Alternatively, the rings may be made with almond paste. This “container” may be filled with ice cream or crème Chantilly and/or various fruits.
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Vol-au-vent [vawl-oh-VAHN ] Said to have been created by the famous French chef Carême, a Vol-au-vent is a puff pastry shell that resembles a pot with a lid. It can be small (individual-size) or large (6 to 8 inches in diameter). The pastry is classically filled with a cream sauce-based mixture, usually of chicken, fish, meat or vegetables. The puffpastry lid is set on top of the filling. This dish may be served as an appetizer or an entrée. The term Vol-au-vent, “flying in the wind,” refers to the pastry’s incredible lightness.
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Vichyssoise [vihsh-ee-SWAHZ, VEE-she-swahz] A rich, creamy potato-and-leek soup that’s served cold, garnished with chopped chives. In this country it’s often mispronounced as, “vinsch-ee-SWAH.”
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Velvet hammer A rich, creamy cocktail made with Cointreau or Triple Sec, Tía María, heavy cream and sometimes brandy is added. The mixture is shaken with ice and strained into a cocktail glass. The result is smooth, but potent.