food
Bouillabaisse
A celebrated seafood stew from Provence, made with an assortment of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron, an herbs. The stew is traditionally ladled over thick slices of French bread.
compote
A chilled dish of fresh or dried fruit that has been slowly cooked in sugar syrup (which may contain liquor or sometimes spices)
Braise
A cooking method y which food (usually meat or vegetables) is browned first in fat, then cooked, tightly covered, in a small amount of liquid at a low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes food by gently breaking down their fibers.
Brisket
A cut of beef from the lower forequarter, best suited for long cooking preparations like braising. Corned beef is cure beef ____.
Chorizo
A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder, and other spices. Mexican type uses fresh pork while spanish type uses smoked pork. The casing should be removed and then the sausage crumbled before cooking.
Batter
A mixture of flour and liquid, with sometimes the inclusion of other ingredients. they vary in thickness, but are generally semi-liquid and thinner than dough.
Chili Powder
A powdered seasoning mixture of dried chilis, garlic, oregano, cumin, coriander, an cloves.
Andouille
A spicy, heavily smoked sausage made from pork chitterlings and tripe
Chowder
A thick soup that may be made from a variety of ingredients, but usually contains potato
Bisque
A thick, rich soup usually consisting of pureed seafood and cream. It is classically thickened with rice.
Chanterelle
A trumpet shaped wild mushroom with a color that ranges from bright yellow to orange. It has a delicate, nutty (sometimes fruity) flavor and a somewhat chewy texture.
Arugula
Bitterish, aromatic salad green with a peppery mustard flavor. It is a rich source of iron as well as vitamins A and C
compound butter
Butter creamed with other ingredients such as herbs, garlic, wine, shallots, etc.
Anise
Small plant that is in the parsley family; leaves and seeds have a sweet licorice flavor
Balsamic Vinegar
The exquisite Italian balsamic vinegar, made from white Trebbiano grape juice, gets its dark color and pungent sweetness from aging in barrels of various woods and in graduating sizes over a period of years. Balsamic vinegar gets its color from charred oak barrels. White balsamic is not stored in charred oak barrels.
Caper
The flower bu of a bush native to the Mediterranean and parts of Asia. The small us are picked, sun-dried, and then pickled in a vinegar brine.
Chili Paste
There is a huge variety on the market, but we will mostly use Sambal
carpaccio
Thinly sliced product designed to b layed on a plate (beef, vegetable, fish)
Basil
This annual is a member of the mint family. Fresh, ithas a pungent flavor that some describe as a cross between licorice and cloves. Most varieties of basil have green leaves, but one (opal ) is a beautiful purple color. Lemon l and cinnamon type have green leaves but their perfumy fragrance and flavor matches their respective names.
Ancho
This broad dried chili is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. Fresh, green state: referred to as poblano chili
caviar
This elegant and expensive appetizer is simply sieved and lightly salted fish roe(eggs). Sturgeon roe from the Caspian Sea which is bordered by Russia an Iran, is premium and considered the "true" type. The 3 main types of caviar are beluga, osetra, and sevruga.
Chipotle
This hot chili is actually dried, smoked jalapeno
caramelize
To brown sugar in the presence of heat.
Blanch
To cook an item briefly in boiling water or hot fat before finishing or storing
Butterfly
To cut an item (usually meat or seafood) an open the edges like a book or wings. Speeds up the cooking process and/or insures well done cooking temperatures.
Baste
To mositen food during cooking with pan drippings, sauce, or other liquid. Basting prevents food from drying out.
crouton
a bread of pastry garnish, usually toasted to sauteed until crisp
consomme
a clarified meat or fish broth
peanut oil
a clear pressed oil from peanuts; it is used for salads and because it has a high smoke point, its especially prized for use in frying. most american types are mild flavored, whereas chinese peanut oils have a distinctive peanut flavor.
gribiche
a cold sauce base on mayonnaise in which the raw egg yolk. capers, fine herbs, and the chopped white of a hard-boiled eggs are added
ganache
a combination of chocolate and cream. used as a filling or as a glaze
oyster sauce
a dark brown sauce consisting of oysters, brine and soy sauce cooked until thick and concentrated
jerk
a dry seasoning blend that originated on the caribbean island of jamaica and which is used primarily in the preparatin of grille meats. the ingredients can vary, depending on the cook, but jamaican jerk blend is generally a combination of chilis, thyme, spices (such as cinnamon, ginger, allsice, and cloves) garlic, an onion. jerk seasoning can be either directly rubbed onto the meat, or blended with a liquid to create a marinade
cream
a fatty component or milk, available with various fat content
gremolata
a flavoring mixture used in italian cooking, consisting of chopped parsley, grated lemon rind, and finely chopped garlic. the fresh mixture is sprinkled over cooked dishes just before serving to introduce a fresh and zesty flavor
mousse
a french term meaning "froth" or "foam", it is a rich, airy dish that can be either sweet or savory and hot or cold. their fluffiness is due to the addition of whipped cream or beaten egg whites and their often fortified with gelatin. savory types can be made from meat, fish, shellfish, fois gras, cheese, an even vegetables. cold dessert mousses are usually made with fruit puree or a flavoring such as chocolate
coulis
a general term referring to a thick puree or sauce
passion fruit
a highly aromatic egg sized fruit, yellowish, brownish, or purplish in color with very intense flavor
hollandaise
a hot emulsified sauce based on egg yolks an clarified butter
kalen
a member of the cabbage family, it is dark with large coarse leaves on heads that do not form hearts. originating in Mediterranean countries, this is the predecessor of the firm headed or hearted cabbage. curly kale is more popular than the plain leafed variety
pilaf
a method of preparing rice that originated in the east. It is always spiced sometimes with saffron
confit
a method of preserving meat whereby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal.
mirepoix
a mixture of diced carrots, onions, and celery, and herbs sauteed in butter. sometimes ham or bacon is added to the mix. It is used to season sauces, soups, and stews, as well as for a bed on which to braise food, usually meat or fish
custard
a mixture of milk, beaten egg, and possibly other ingredients, such as sweet or savory flavorings, which is cooked with gentle heat
curry
a mixture of spices used primarily in indian cuisine; may include turmeric, coriander, cumin, cayenne or other chilis, cardamom, cinnamon, clove, fennel, ginger, and garlic
concasse
a mixture that is coarsely chopped or ground
quinoa
a plant cultivated by the south american incas for the leaves and seeds. it is used as a grain or milled to produced a variety of products
hash
a preparation of finely chopped raw or cooked meat, poultry, fish, or vegetables. they are nearly always prepared from leftovers and usually either piled in the center of a ring of potatoes
panko
crispy japanese style breadcrumbs, coarser than regular breadcrumbs
poke
cubed raw fish
hominy
dried, hulled corn kernels, ground to make grits. an american specialty, they are available dried or reconstituted and ready to use
chutney
east indian in origin, this spicy condiment contains fruit, vinegar, sugar, and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to heat
pickled
food that has been preserved in a seasoned brine or vinegar mixture
jus
french meaning juice. meat au ju is served with its own juice
cassoulet
french term meaning in a bowl. A classic dish from France's Languedoc region consisting of white beans and various meats (such as sausage, pork, and preserved duck or goose). It is covered and cooked very slow to harmonize flavor.
oregano
greek for "joy of the mountain". this herb sometimes called wild marjoram and thyme. oregano is similar to marjoram but is not as sweet and has a stronger, more pungent flavor and aroma. because of its pungency, it requires a bit more caution in its use.
gnocchi
italian rolled potato/flour dumplings which can be flavored in an endless variety of ways
kimchee
korean pickled cabbage, usually made with napa cabbage and other vegetables. spicy!
habanero
miniature pumpkin looking, this is the hottest of all chilis
lemongrass
one of the most important flavorings in Thai cooking, this herb has long, thin gray-green leaves an scallion-like ase. citral, an essential oil also found in lemon peel, gives it its sour-lemon flavor and fragrance. use the lower parts of the stalk, peeling off the tough outer leaves.
ceviche
popular in latin america consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice "cooks" the fish, thereby firming the flesh and turning it opaque. Onions, green peppers, and tomatoes are often added.
lardon
pork fat
portuguese sausage
pork sausage heavily spiced with red pepper
paprika
powder made by grinding aromatic sweet red pepper pods. the pods are quite tough, so several grindings are necessary to produce with proper texture. most commercial of this powder comes from spain, south america, california, hungary, with hungarian variety considered by many to be superior
polenta
processed corn meal mixed with stock and or cream to cook the grains
kosher salt
pure refined rock salt used for pickling because it does not contain magnesium carbonate. it thus does not cloud brine solutions
kona coffee
rich coffee made from the beans that grow in southwestern regions of the Big Island
mascarpone
soft italian cream cheese
infusion
steeping an aromatic, or other item in liquid to extract flavor
cilantro
the bright green leaves an stems 0f the coriander plant. it (also called chinese parsley and coriander) has a lively, pungent fragrance that some describe as "soapy". It is widely used in Asian, Caribbean, and Latin American cooking and its distinctive flavor lends itself to highly spiced foods
proscuitto
the italian word for ham, it is a term broadly used to describe a ham that has been seasoned, salt cured (but not smoked) and air-dried. the meat is pressed, which produces a firm, dense texture. italy's parma ham is the true prosciutto.
clarified butter
this is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids ( which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking.
focaccia
this italian bread begins by being shaped into a large, flat round that is literally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with fresh rosemary or other herbs before the bread is baked
creme fraiche
this mature, thickened cream has a slightly tangy, nutty flavor, and velvety rich texture. used in hot preparations since it is less likely to curdle when heated than sour cream or yogurt
poach
to immerse an object in a liquid to cook it
cure
to preserve food by salting, smoking, and/or drying
osso bucco
veal shank. slow braised
Brulee
French term that means "burned". Creme type means burnt cream.
Biscotti
Italian cookies. Americanized with many flavors.
Aioli
Mayonnaise flavord with garlic and sometimes other ingredients
Beurre Blanc
Meaning "white butter", this classic French sauce is composed of a wine, vinegar, an shallots, and reduced, into which chunks of cold butter are whisked until the sauce is thick and smooth. Heavy cream is often added to the reduction to help stabilize.
demi-glace
a rich brown sauce that begins with a basic espagnole sauce (spanish sauce : brown sauce made with brown stock, caramelized mirepoix, tomato puree, and seasonings), which is combined with beef stock and madiera or sherry and slowly cooked until its reduced by half to a thick glaze that coats a spoon
pan sauce
a sauce made by deglazing a pan sediments an combining with additional stock
radicchio
a small purple type of head lettuce
lentil
a small, annual leguminous plant with small, round, dry, flat seeds that are born in pairs in a flat pod.they have a mild flavor and they readily absorb the flavors of the ingredients with which they are cooked or dressed.
paella
a spanish dish of saffron flavored rice combined with a variety of meats and shellfish (such as shrimp, lobster, clams, chicken, pork, ham, an chorizo) garlic, onions, peas, and tomatoes. it's named after the special two handled pan, also called the same name in which its prepared and served
couscous
a staple of N. African cuisine, it is a granular semolina
casing
a synthetic or natural membrane (usually sheep or pig intenstine) used to enclose sausage.
hummus
a thick middle eastern condiment made from mashed chickpeas seasoned with lemon juice, garlic, olive oil, an tahini (sesame seed paste)
crepe
a thick pancake made with egg batter, used in sweet or savory preparations
hoisin
a thick reddish brown sauce that is sweet and spicy, and widely used in chinese cooking. its a mixture of fermented soybean paste, chili peppers, and various spices
miso
a thick soybean paste made by salting and fermenting soybeans and rice or barley. comes in a variety of colors and textures. the white one (shiro type) is sweet and fine textured, good for use in soups and dressings, and for grilled foods. the red one(aka regular type) is saltier but is also good in soups.
granita
a type of italian sorbet popularized by tortoni in paris in the 19th century. it is a half frozen preparation with a granular texture (hence its name), made of a lightly sweetened syrup. unlike sorbet, it does not contain any italian meringue
porcini
a wild mushroom that is pale brown in color and can weigh from an ounce or two up to a pound. they have smooth, meaty texture and pungent, woodsy flavor. you'll seldom find them fresh in the US. the dried version is more readily available so choose those that are tan to pale brown color an avoid those that are crumbly. dried it must be softened in hot water for about 20 minutes before using
fennel
an aromatic plant having a pale green, celery like stems and bright green, feathery foliage. often mislabeled "sweet anise" causing those that don't like the flavor of licorice to avoid it. The flavor of it is sweeter an more delicate than anise and , when cooked, becomes even lighter and more elusive than in its raw state
jasmine rice
an aromatic rice from Thailand with a perfumy, nut like flavor and aroma
datil pepper
an extremely hot pepper. they are similar in strength to habaneros, but have a sweeter fruitier flavor. they are cultivated throughout the US, but the majority are produced in st. augustine fl
portabella
an extremely large, dark mushroom that is simply the fully mature form the crimino, which in turn is a variation of the common cultivated white mushroom. because its the elder of the species, the portabella's gills are fully expose, which means some of the mushrooms's moisture has evaporated. the reduced moisture concentrates an enriches the flavor and creates a dense, meaty texture
pancetta
an italian bacon that is cured with salt and spices but not smoke. flavorful slightly salty , it comes in a sausage-like roll
pesto
an uncooked sauce made with fresh basil, garlic, pine nuts, parmesan or pecorino cheese and olive oil. the classic, fresh tasting sauce orginated in genoa, italy, although today, a myriad of ingredients may contrbiute to many unique types, such as cilantro and mint