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