Glossary O

The food glossary +++ Popular Articles: 'Olive', 'Onion', 'Oignon pique'

Ollebrød refers to a traditional dish from Denmark that is made of rye bread, sugar and non-alcoholic beer.

Orme refers to an Appetizer drink from Albania made from fermented cabbage, similar to the juice from sauerkraut.

Omble Chevalier à la Genevoise refers to a famous dish from the Canton of Geneva in Switzerland which is made of Omble (chevalier), Arctic char (fingerling/grayling) from the Lac Leman on the French/Swiss border. Omble chevalier à la Genevoise is served with the famous Sauce Genevoise, a delicate local sauce made from sparkling white wine, fresh herbs and spices, butter and a drop of cream.

Onion Pique refers to a peeled, raw onion that is studded, pricked or pierced with bay leaves and cloves. Onion Pique is a simple way to flavor the sauces and the soups. It is also used as one of the ingredients of Bechamel sauce, one of the mother sauces in French cuisine.

Oloolo refers to a Samoan dish made of grated green bananas which is mixed with cocoanut milk and then baked.

One of my daughter's wedding presents was an oven toaster. Soon after the honeymoon, she and her husband tried it out. Almost immediately, smoke billowed out of the toaster. "Get the owner's manual!" her husband shouted.
"I can't find it anywhere!" she cried, searching through the box.
"Oops!" came a voice from the kitchen. "Well, the toast is fine, but the Owner's Manual is burnt to a crisp."

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