KACHA:
(CNRTL) Popular Russian and Polish dish, based on a cereal porridge which can be augmented with various ingredients, especially eggs and sour cream.
KACHE:
(TLFi) Russian word designating a dish made from buckwheat porridge.
KÄGI-FRET:
(ref nec) Of Swiss origin, kägi-fret are flaky, dry biscuits filled with chocolate. These small, chocolate-coated wafers are part of the culinary heritage, in Switzerland and far beyond. As early as 1956, a small company founded in 1934 in the heart of Toggenburg, in the canton of St. Gallen, had big ambitions and shipped its first containers westward.
KAI-LAN:
(ref nec) Kai-lan is often called Chinese broccoli (botanical name: Brassica oleracea var. alboglabra – Brassicaceae family). It is a variety of cabbage used as a vegetable, originating from southern China in the Canton region. Culinary uses: Kai-lan is widely used in Chinese cuisine, especially Cantonese cuisine, and in Vietnamese cuisine, prepared in a wok with ginger and garlic, boiled, or steamed. Unlike traditional broccoli, where only the florets are usually eaten, Chinese broccoli is consumed for both its leaves and florets.
KASKER:
(TLFi) The kaki, also called Korean persimmon, Chinese persimmon, or formerly the Japanese persimmon, is the fruit of the persimmon tree, native to Japan (family Ebenaceae, botanical name: {Diospyros kaki}).
The tree grows to a height of 5 to 10 meters. Its leaves are simple, broad, oval, and alternate, turning green and reddish in autumn. Its flowers, white, yellowish, or greenish, are borne in clusters by the males and solitary by the females.
The first botanical description of the tree was made by Carl Peter Thunberg, a collaborator and former student of Linnaeus, who stayed in Japan in 1775-1776.
KALAMANSI:
(ref nec) The calamansi is a citrus fruit native to the Philippines (Rutaceae family – Botanical name: {Citrus madurensis}). It likely originated from a cross between the tangerine and the kumquat, hence its complex flavor profile. The calamansi (also known as calamondin) is as sweet as a lemon, as acidic as a lime, as bitter as a pink grapefruit, and also has a hint of passion fruit.
KALAMATA:
(ref nec) The city of Kalamata is located in the southern Peloponnese of Greece, in the Messenia regional unit, of which it is the capital. It is renowned for the quality of its black olives (in phonetic Greek: {mávri eliá}). The olive groves stretch between Mount Taygetus and the sea. The region (the second largest producer in the country after Crete) relies heavily on olives. There are two main varieties: table olives, known as {kalamon}, which are preserved in a brine of vinegar and salt water, or in olive oil; and {koroneiki} olives, which are slightly smaller and used for oil production.
The region has over 40 million olive trees and produces 45,000 tons of olive oil. Now there is a PDO (Protected Designation of Origin) label for Kalamata and its region.
KALDI:
(ref nec) Kaldis are Algerian pastries filled with tomatoes and onions. They are served as an appetizer or snack in the towns of the Constantine region, especially in Annaba. There are several types of kaldis, such as those with vegetables, potato and cheese, minced meat, or tuna. They are generally sold by street vendors.
KARIO:
(Holy Family Distillery) A 32-plant beverage produced by the Holy Family Distillery. The alcoholic version is the Kylon elixir (32% ABV), which is similar to Stellina.
KASSLER:
(ref nec) This Alsatian specialty is a boneless, salted, and smoked cut of pork. Kassler is a piece of pork loin and tenderloin, presented in a cylindrical shape 50 to 60 centimeters long and 8 to 10 centimeters in diameter. Its exterior is orange-brown, and the inside is pink. Smoked shoulder is made from pork shoulder and is prepared in the same way as Kassler.
KAVOURNA
(ref nec) Literally "cooked/stir-fried." A method of preparing and preserving meat used in Turkish cuisine. The meat is cut into cubes, boiled, and then fried in an oiled skillet and simmered for 10-15 minutes with plenty of salt. The preparation is then stored in large jars.
KEBAB:
(TLFi) Oriental dish consisting of skewers of meat, usually mutton, roasted over high heat and heavily spiced.
KETCHUP:
(TLFi) A tomato-based sauce seasoned with spices.
Origin: The etymology of the word ketchup is disputed, and several theories exist.
– Indonesian origin: According to the most common theory, English sailors brought back from the East, at the end of the 17th or beginning of the 18th century, a spicy sauce called {ké-tsiap} in the Hokkien language, meaning "fish brine." This brine sauce, used as a seasoning, was similar to nuoc-mâm. The English, or Americans, who did not appreciate the strong taste of the recipe, supposedly added mushrooms and shallots. Around 1800, tomatoes were added; Henry John Heinz, in 1876, added sugar to soften the taste of the sauce and improve its preservation. Thus, Indonesian {ké-tsiap} is said to have become Western tomato ketchup.
– Southern origin: {Tomato Ketchup} is said to come from {Tomato Cat sup}, an abbreviation of {Tomato cat-soup} (tomato cat soup). The recipe was published during the Civil War in the Southern United States, where food was scarce. Southern newspapers took the initiative to publish recipes to help the population overcome the shortages. These recipes were later compiled in a book entitled {Confederate Receipt Book}, published in 1868.
- Other: Jean-Anthelme Brillat-Savarin (1825) mentions "calchup" which was put in salads.
For the TLFi, the references are:
1816 Ket-Chop (A. BEAUVILLIERS, L'Art du cuisinier, I, 72 in HÖFLER Anglic.);
1821 catsup (Le Cuisinier anglais, 63, ibid.);
1873 ketchup (E. DUMONT, La Bonne cuisine fr., 537 in QUEM. DDL t. 16). Borrowed from English ketchup (sometimes also catchup and kitchup) probably borrowed from a Chinese word, perhaps via Malay (cf. NED).
BANANA KETCHUP:
(ref nec) A popular Filipino condiment made from mashed bananas, sugar, vinegar, and spices. Its production began during World War II, when there was a shortage of tomato ketchup.
KILOGRAM:
(TLFi) Unit of mass of the international system MKSA (meter-kilogram-second-ampere) equal to one thousand grams. One liter of water at a temperature of 15 °C has a mass of 1 kilogram (kg).
KIRSCH:
(TLFi) Brandy made from the fermentation and distillation of cherries or wild cherries, produced mainly in the Black Forest and in Eastern France.
ALSACE KIRSCH:
(economie.gouv.fr) "Alsace Kirsch" belongs to category 9 "Fruit brandy" of Annex II of
Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the
definition, description, presentation, labelling and protection of geographical indications
of spirit drinks. It is registered in Annex III of said Regulation.
"Alsace Kirsch" is characterized by:
Organoleptic characteristics:
This brandy, with its clear, bright and transparent appearance, may naturally develop yellow highlights
over time.
The olfactory and gustatory characteristics of this brandy should evoke cherry with a
hint of pit.
Physicochemical characteristics:
The volatile substance content is greater than 300 grams per hectoliter of pure alcohol.
This brandy has a
minimum alcoholic strength by volume of 45% when sold to consumers.
The production of the fruit, its fermentation, the distillation of the fermented fruit must, the maturation
, and the finishing of the brandies are all carried out within the territory of every municipality in the
Alsace region, which spans the two departments of Bas-Rhin and Haut-Rhin.
KIRSCH DE FOUGEROLLES:
(economie.gouv.fr) Only brandies meeting the specific requirements set forth below may claim the protected designation of origin "Kirsch de Fougerolles".
"Kirsch de Fougerolles" is a fruit brandy as defined in point 9 of Annex II of Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008. It is registered in Annex III of said Regulation.
It is a clear brandy made exclusively from the distillation of cherries.
Its alcohol content at the time of sale to the consumer is at least 45% vol.
At the time of sale to the consumer, its volatile substance content is at least 400 grams per hectoliter of pure alcohol.
Organoleptically, "Kirsch de Fougerolles" has distinct and pronounced fruity and stone fruit characteristics. Visually, it is clear and translucent; however, after several years of aging, it may naturally develop a slight color.
The harvesting and fermentation of the cherries, the distillation of the brandy, and its maturation are carried out within the delimited geographical area approved by the National Institute of Origin and Quality (INAO) at the meeting of the relevant national committee on September 10, 2009, and comprised of the following municipalities:
In the Haute-Saône department, the municipalities of: Aillevillers-et-Lyaumont,
Fougerolles, Raddon-et-Chapendu, Saint-Bresson, Saint-Valbert, La Vaivre, as well as the area north of the D 83 road in the municipality of Corbenay and cadastral sections ZC and B2 in the municipality of Fontaine-lès-Luxeuil.
In the Vosges department, the municipalities of: Le Clerjus, Plombières-les-Bains, Le Val-d'Ajol.
Cherry production takes place in orchards that have undergone an
identification procedure. This identification is based on plot identification criteria linked to their location and approved by the National Institute of Origin and Quality at the meeting of the relevant national committee on May 30, 2007.
KIRSCH DE MARSOTTE:
(IPCF) This cherry brandy owes its specificity to 3 elements: a terroir marked with nuances of bitter almonds and blueberries.
KIWI:
(M. Chauvet) Or yellow gooseberry, fruit of the Actinidia deliciosa.
YELLOW KIWI:
(M. Chauvet) Fruit of Actinidia chinensis.
KNACKS:
(ref nec) This sausage takes its name from an onomatopoeia derived from the Alsatian word {Knacke}, which captures the sound of the sausage bursting when bitten. The casing is indeed taut, sufficiently strong and supple to enclose a paste that has expanded during preparation.
The Knack is a cooked sausage 10 to 12 centimeters long, with a small diameter of between 20 and 24 millimeters, sold in pairs, and weighing 80 to 150 grams. Pinkish-orange in color, the paste appears firm but elastic when cut. The homogeneous filling consists of a fine, well-coagulated paste. The Knack is generally made with a high proportion of beef, partially replaced by veal. It also contains pepper, mace or nutmeg, coriander, sweet red pepper, and fresh garlic. It is traditionally stuffed into sheep or goat casings.
Polish-style potato dumplings:
KNEPFLA or KNEPFLE:
(ref nec) Alsatian homemade pasta made from flour, egg, and water. The batter is poured through a sieve or a "Kepfle grater," consisting of a receptacle that slides over a perforated plate. Kepfla are often mistakenly called Spätzla or Spätzle. In Hungary, they are called galuska and are served with goulash.
CHEESY POTATO KNEPFLES
KHOUBIZ or KHOBZ:
(ref nec) Khoubiz, a word meaning bread in Arabic, comes from the Arabian Peninsula. It is very similar to aiysh. Flat and slightly leavened, it is presented as round flatbreads 15 to 30 cm in diameter. Originally made with finely ground wholemeal flour, like chapati, it is now more often made with white flour.
KIPPER:
(TLFi) Opened, lightly salted, and cold-smoked herring.
(ref nec) {Kip} is an English word that formerly referred to a male salmon, hence the term kipper used in 18th-century England to designate a lightly smoked salmon. When the process is applied to herring, it becomes a kipper.
Description: Gutted herring, opened along the back, 200 g each before or after gutting. Golden and shiny skin, beige flesh. Lightly salted and slightly smoky flavor.
KOUGELHOPF:
see Kugelhopf.
KOUIGN-AMANN
(Inventory of the Culinary Heritage of France: Froc and Hyman. On breadmaking: H. Chiron (INRA Nantes) and Ph. Roussel (NSMIC). S. Zercher for beverages) A dense, highly caramelized, flaky pastry made from bread dough, in which a high proportion of butter and sugar is wrapped and incorporated by folding, as with puff pastry. A
round cake, often scored with diamond shapes and sometimes covered with granulated sugar. Caramel in color, with a diameter varying from 6 to 22 cm and a thickness of 3 to 4 cm. Even though the base is more caramelized, its cross-section, which displays characteristic layers, must be uniformly soft and sweet. The inside of the cake is a creamy yellow. Its ingredients are 300 g of bread dough, 230 g of Breton butter, and 200 g of granulated sugar. It is strongly associated with the town of Douarnenez, where, according to Simone Morand, it was created around 1865 by a certain Scordia, who bequeathed her recipe to her descendants who modified it somewhat over the years.
KOUIGN-PATATE:
(Inventory of the Culinary Heritage of France: Froc and Hyman. On baking: H. Chiron (INRA of Nantes) and Ph. Roussel (NSMIC). S. Zercher for beverages.) A
potato pancake smaller in diameter than a regular crêpe (12-16 cm), but thicker (3-9 cm). It weighs approximately 40-50 g. It is gray in color with a few small darker areas. It is made with 350 g of mashed potatoes (sometimes with the skin on), 200 g of buckwheat flour, 100 g of wheat flour, 1 whole egg, 5 g of salt, and about 1 liter of water or a mixture of water and milk. While the history of the potato is well documented in Brittany, that of potato-based dishes is less so; it likely dates back to the 19th century, when buckwheat cultivation began to decline. The batter, which should be less runny than that of a regular buckwheat galette or crêpe, is then stirred slowly with a wooden spoon for about ten minutes and left to rest for an hour. The mixture is poured using a ladle, then flattened with the back of the ladle to form a regular circle, and then cooked on griddles called Krampours (or Krampourz).
KOPI LUWAK:
Coffee of Indonesian origin harvested from the droppings of a civet.
KRAMPOUEZH:
(crepe maker's book) Buckwheat and wheat crepe, very thin, made in lower Brittany.
KRAMPOURZ:
(ref nec) Crepe maker, named after its manufacturer. Company specializing in the manufacture of crepe makers since 1945.
KRAPFEN:
Krapfen is a doughnut made from leavened dough, usually filled with apricot or raspberry jam, or even almond paste, served hot with custard.
KRAS:
(crepe maker's book) Rounded wooden rack that is covered with a cloth in order to stack crepes and galettes on it.
KUGELHOPF or KOUGELHOPF (sometimes kouglof)
(TLFi) Alsatian leavened cake, studded with raisins and baked in a tall mold with a central chimney that gives it its characteristic shape.
What's the difference between a brioche and a Kugelhopf?, by H. This
To a superficial mind, they're the same thing, except for the raisins and the shape.
But, in reality, these two doughs are very different. Of course, both contain flour, yeast, eggs, butter, salt, and sugar. Of course, the two recipes vary: there are a thousand different brioches, and a Kugelhopf for every family, but still, examining many of them leads to the conclusion that, on average, a Kugelhopf recipe calls for 500 grams of flour, 2 eggs, 100 grams of butter, 100 grams of sugar, and a 45-minute bake in a hot oven, while a brioche is typically made with 500 grams of flour, 4 eggs, 100 grams of butter, 100 grams of sugar, and a bake of only 25 minutes.
The baking process also differs significantly, as Kugelhopf is baked in a thick mold, while brioche is baked in a thinner one.
KULFI:
(A Gastronomic History of India. Payot & Rivages) A milk-based ice cream flavored with cardamom, popular in India and Pakistan. Kulfi's origins are believed to date back to the Mughal Empire, which ruled India from the 16th to the 18th centuries. This ice cream was prepared in the royal kitchens using ice sourced from the Himalayan mountains.
KURTOSKALACS:
(ref nec) Cake on a spit similar to the spit cake of the Basque Country and Transylvania (Hungary).
KYLON:
See "Kylon elixir"
