Culinary Quiz

[JerryM]

By the way, if the information in Wikipedia is correct, I would steer clear of the orange cauliflower which carries 25X the Vitamin A of the white kind. I would fear a Vitamin A overdose, but the purple variety sounds like a  fun dish for tricking kids into eating their daily dose of Brassica.

[geejaydee]

And even though some sources indicate the orange hued kind can be found in supermarkets, I've seen it anywhere!

...gjd

[geejaydee]

I am a common dish in France and the United States, but I probably started out in Rome. I can be served with a main meal, but I am usually found as an appetizer or as hors d'ourves. The standard recipe calls for combining paprika, mayonnaise and mustard powder with my main ingredient, but variations abound. People have used guacamole, jalapeno peppers and Durkee Dressing™ -- and have seasoned me with cilantro, onion, Tabasco™ and Worcestershire sauce. Other variations include garlic, horseradish, wasabi, cheese, chutney, capers, salsa, mushrooms, spinach, sour cream, caviar, smoked salmon, or other seafood. I am not always particularly spicy, but I am seldom bland.

What am I?

[JerryM]

Deviled eggs

[geejaydee]

Yep!

...gjd

[geejaydee]

I have a somewhat thick flesh that matures from a green to dark red in color. I am mild in heat intensity and provide a fruity, berry-like flavor that goes well in stews, sauces and fish dishes. Peruvians first described my fire as "gringo huanuchi" (hot enough to kill a Caucasian), but I measure only about 500 Scoville Heat Units, giving me a mild but persistent heat. We do know that in 1814 Friedrich von Humboldt wrote a political essay on the kingdom of New Spain, remarking that I am "as indispensable to the native Peruvians as salt to the whites." There are two other members of my family: "amarillo" and "rocotos."

¿Qué es yo?

[JerryM]

Aji panca is either Capsicum baccatum or Capsicum chinense--sources vary. It's long, curving stem looks more like a baccatum. Archaeological evidence suggests that people have been using this chile pepper since 6,500 B.C. Today the aji panca grows mainly in the coastal regions and is often used with seafood, though it is also an important addition to many rice dishes, soups and sauces.

[geejaydee]

Right! How about...

I won’t stab you in the back, I can’t. Although I am crispy, I’d probably break first. As the main ingredient in a king’s salad, I don’t rome very far. But whether to have me before or after a meal is a debate that has gone on since the time of Augustus. Some say I originated in the Aegean others say in parts of Asia. I am a member of the sunflower family of plants. Originally grown for the oil in my seeds, now people like me for my heart. I usually remain loyal green and large leafed but the modern day yuppies pluck us as babies and often grow red. Each year Americans eat about 30 pounds of my relatives on me. And it’s no wonder, because people can do so much with me: I can be used as a bed on a plate, served with fruit or anchovies, pickled in a jar, or cooked in soup. At home with croutons or anchovies we are also the crisp bit you yearn for in your favorite sandwich. The myth that my siblings and me provide no nutritional value is not quite true, because I contain foliate, Vitamins A & C, potassium and fiber.

What am I?

[JerryM]

Romaine lettuce

[geejaydee]

Romaine Lettuce is correct.
I didn't even know I had a beak, much less a "little" one. I am traditionally grown aroud Lodosa in Northern Spain. I am hand picked during two Autumn harvests, then roasted over embers and hand peeled before being packed in tins or jars. The roasting gives me a rich, spicy sweet flavor. I am often served stuffed as a tapa, or included in soups and other dishes.

What am I?

[vftb]

Artichoke 

[geejaydee]

Nope. Not even close! 

...gjd

[JerryM]

Peppers
"el pimiento del Piquillo"

[geejaydee]

Piquillo Peppers is right (again). . .

One of these days I'll stump you!

...gjd