Glossary O

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.

Read more …

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

Read more …

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."

Read more …

Oka I'a or Oka is defined in several ways: it is a lime-marinated tuna, raw fish in coconut cream, or seafood salad. However, it is defined, it is a very tasty and simple dish to make

Read more …

Oromo refers to mats of dough filled with cabbage, small bits of meat and onions, then they are rolled into a roullette and cooked in a special pan. It is one of the specialties of

Read more …