Glossary S
Sarriette is the French word for "Savory", a Provence herb and aromatic plant related to thyme and mint. It is classified into two (2) varieties: Sarriette des Jardins and Sarriette des Montagnes. Sarriette des Jardins have a sharp green color and has a delicate taste, while Sarriette des Montagnes are more scented. Sarriette is usually used in making marinades and as condiments.
Sarriette is also known as Provençal de Poivre D’âne.
Shalgam Gosht is a popular dish from Jammu and Kashmir prepared from tender pieces of baby lamb with turnips, chopped onions and special spices. It is popular in Lucknow too. The large black cardamom and the powdered fennel add extra flavor to the dish. The intense red colored Kashmiri chilli gives the dish a wonderful red color. It goes well with Kashmiri Naan and salad.
Spanish Oyster Plant also called Golden Thistle, Scolymus hispanicus, is a native of southern Europe and requires the same culture as Salsify but the flavor is milder. Leaves are pinnately cut and flower heads are small and yellow.
Black salsify, Scorzonera hispanica, is a perennial popular in central Europe. The roots are black skinned and may be somewhat slimy with a creamy colored interior. The leaves are deeply veined, have wavy margins and are sometimes used as a salad green. Flowers are yellow and 2 inches in diameter. Salsify is available from late fall through early spring.
Salsify also known as Oyster Plant refers to a root vegetable that is native to the Mediterranean Region. Salsify is grown primarily for its edible root which has a flavor like that of oysters. The root looks like a long, thin parsnip, with creamy white flesh and a thick skin. Salsify can be boiled, mashed or used in soups and stews.It is usually peeled and can be used like carrots and parsnips, the same way as other root vegetables. Moreover, it can be added to soups and stews, parboiled and baked in a casserole with herbs and butter; pureed, battered and fried; or eaten cooked and cold in salad. Salsify's flower stalks which develop the second year can be cut and cooked like asparagus it they are harvested before they get woody.
Like parsnips, salsify provides nutritive value being a little higher in protein and only half the calories. One (1) cup of cooked salsify supplies 40 calories, 3.5 grams of protein, 3.8 grams of fiber, 20.4 grams of carbohydrate, 60 mg calcium, 19 mg magnesium, 1.7 mg iron, and 251 mg of potassium. However, salsify has very little vitamin A, B, C, or E.
Stubica refers to Croatian dish . It is a pork fillet stuffed with prunes in cream and plum brandy sauce.
Stubica is a dish from Donja Stubic, a town northeast of Zagreb that was founded in 1209 when Croatia and Hungary were united. Traditionally, it is a loin of pork stuffed with prunes and baked in a sauce of Slivovitz (plum brandy), stock, wine and cream. However today’s pork is leaner than it once was, so this version transforms the ingredients into a stew.