Uncategorized | Danish Kitchen Dreams

a la (ah lah) – It is French for “in the manner of,” “in the style of,” and “according to” In cooking, this phrase designates the style of preparation or a particular garnish. There is no difference between dishes listed as “a la boulangere” and “boulangere.” Many menus drop the “a la” because it is implied.

a la Anglaise (ah-la-an-glaz) – It is a French term for English. It refers to food which has been dipped in beaten egg, and then coated with bread crumbs and cooked in butter and oil.

a la boulangere (boo-lan-jair) – Describes a simple dish of stock, potatoes, and onions.

“Boulangere” is French for “baker.” In history in France, many homes did not have an oven, so anything to be baked was taken to a local baker to be cooked in his oven.

a la Broche – Prepared on a skewer over a flame. Also called Brochettes.

a la Carte (KART) – “Carte” was originally a French term for a piece of paper or cardboard and later a bill of fare or menu. Today the term means according to the menu and that which is written down as available on the menu. Refers to meal in which the diner selects individual items, paying for each, rather than taking a complete meal at a fixed price.

a la Creole – Dishes prepared with tomatoes, green peppers and onions as important ingredients.

a la Diable (ah-la-dee-abla) – “Diable” is French for the devil or satan. The term means food served deviled or in the devil’s style, usually served with a very sharp and hot seasoning.

a la King – Prepared with a Béchamel sauce containing mushrooms, green peppers, and red or pimento peppers.

a la Lyonnaise (ah-la-lee-on-az) – In French the term means with onions or served with Lyonnaise sauce, which is made from onions, white wine, and a meat glaze.

a la Maitre d’Hotel – Prepared with a sauce of lemon juice, parsley, salt, pepper, and drawn butter.

A la Marinera (ah-la-mah-ree-neh-rah) – Common style of cooking in Spanish cuisine, It says that the food is cooked with white wine, onions and sometimes tomatoes.

a la mode (ah lah MODH) – A French word for “in the manner of” or “mode or according to fashion.” Desserts a la mode are served with ice cream. Meats cooked a la mode are braised with vegetables and served with gravy.

a la Nage – A French term that literally means “in the swim” and refers to the fact that a some kind of seafood is “swimming” in a flavorful broth.

a la Plancha (ah-la-plahn-chah) – A Spanish cooking term that refers to the method of cooking grilled on a metal plate or cast-iron skillet that is used for cooking by dry heat.

a la Provencale (prov-on-sal) – Provence is a French maritime province that is famed for its wines and cuisine. The term is used to describe a dish, which uses products, which flourish, in the area of Provence, namely tomatoes, onions, garlic, and olives.

a la Royale – Prepared in the royal style; typically a velouté sauce with truffles, served on poached fish or poultry.

a la Russe – Prepared in the Russian style with sour cream or beetroot or both are added.

Acetomel – A mixture of honey and vinegar that produces sweet-sour syrup. Traditionally used to preserve fruits.

acidify – To add acid (lemon juice or vinegar) to a culinary preparation to made a dish slightly acid, sour, or piquant.

aioli (eye-YO-lee) – (French) The French word for garlic is “ail.” Aioli is garlic-flavored mayonnaise made from pounded cloves of garlic, egg yolks, oil, and seasoning. Just before it is served, lemon juice and a little cold water are added. It is served as a sauce for a variety of garnishes and main courses.

The Italian for aioli is “aglio,” the Spanish is “ajo” and “allioil.”

al dente (ahl-DEN-tay) – In Italian the phrase means “to the tooth” and is a term used to describe the correct degree of doneness when cooking pasta, risotto, and vegetables. The food should have a slight resistance (chewy) when biting into it, but should not be soft, overdone, or have a hard center.

al forno (ahl FOHR-noh) – An Italian term to describe a dish that is “oven baked” or “oven roasted.”

American Breakfast – It is an restaurant term that usually consists of eggs, juice, bacon or sausage, toast or hashbrowns.

Anadama Bread (ana-a-dam-a) – It is a specialty yeast bread of the New England States that is made with flour, cornmeal, and molasses.

Angel Food Cake – Angel Food Cake is also known as foam-style cake. They are made with a large quantity of egg whites and no shortening or leavening. Angel Food or “angel cake” is thought to be a takeoff of the cornstarch cake and the sponge cake.

antipasto (ahn-tee-PAH-sto) – The term antipasto, usually translated as “appetizer” in English. It literally means “before the meal” and denotes a relatively light dish designed to stimulate the palate before the service of more substantial courses.

Antipasti are not essential to the Italian kitchen; a formal Italian dinner without antipasti would not betray the traditions of Italian gastronomy.

aperitif (ah-pear-uh-TEEF) – A French term for an alcoholic beverage served before a meal as an appetizer to stimulate the appetite. It can be a punch made to complement the meal, but it is usually a white wine, sherry, champagne, or a sparkling wine. It can also be non-alcoholic.

appetizer (apy-tizer) – It is a small portion of bite-size food which is served before a main meal as the first course in order to stimulate the appetite. If served before a meal it should be small. They may be hot or cold, plated, or served as finger food. If served at a cocktail party, it is usually called hors d’ oeuvres.

apple – Of nearly 8000 varieties known around the world, about 100 are grown in commercial quantity in the U.S., with the top 10 comprising over 90% of the crop. New varieties are still being discovered and cultivated, with the best eventually becoming household words like McIntosh, Delicious, Empire, Rome, Spartan, Cortland, Granny Smith, etc.

apple cider – Most cider is made from fermented apple juice. Natural cider has nothing added and relies, for fermentation, upon the wild yeast present in the apples. For mass-produced ciders, a yeast culture is added in order to achieve consistency. Although much of today’s cider is produced from apple concentrate, many traditional cider-makers use only cider apples, cultivated specifically for the purpose.

arborio rice (ar-BOH-ree-oh) – An Italian short grain rice that was virtually synonymous with risotto for many years. It is the best known of the top-grade varieties of Italian rice. When purchasing arborio rice, the only precaution is to check the label to be sure it is not precooked.

aromatic – (1) A vegetable, herb, or spice used to enhance the flavor and fragrance of food and drinks. In classic cooking, a reference to “aromatics” most often means onions, carrot, and celery. (2) It also means spicy, pungent, or having a fragrant aroma.

arrack (Ah-RAK) – Also called arak. It is an anise-flavored liqueur, often homemade. It’s a popular aperitif in the Middle East. It is a distilled from grapes, dates, and other fruits. In its countries of origin, it’s included in cooking in some recipes for fish stews.

arroz (AH-roz) – Spanish word for long-grain white rice. This is a main staple in Mexican cooking.

arroz con pollo (arros kon POH-yoh) – It is a popular chicken and rice Spanish and Mexican dish that is actually a paella without any shellfish or meat.

artichoke – The artichoke is a perennial in the thistle group of the sunflower family that is native to the Mediterranean and the Canary Islands. A name shared by three unrelated plants: the globe artichoke, Jerusalem artichoke and Chinese (or Japanese) artichoke. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet. The part that we eat is actually the plant’s flower bud. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful violet-blue color. The size of the bud depends on where it is located on the plant. Larger artichokes are found on central stems towards the top of the plant, where they receive maximum sunshine. Smaller or “baby” artichokes are found lower down on the plant where they are shaded from the sun by the larger buds above.

arugula (ah-ROO-guh-lah) – It is also known as rocket, rulola, Italian cress, and roquette. It is a delicate salad green that is related to mustard. When the leaves are young, they are tender and nutty, with a subtle peppery flavor. The leaves look like radish leaves. The white blossoms are also edible. It is used as a salad green, as a garnish, and in combination with other ingredients in sandwiches.

asiago cheese (ah-see-AH-go) – Asiago cheese is a semi-firm Cheese from Italy. Also known as “poor man’s Parmesan cheese.” It is made from whole or part-skim cow’s milk. It comes in small wheels with glossy rinds and is yellow inside with many small holes called “eyes.” Asiago is rich and nutty in flavor and used as a table cheese when young; when matured for 6 months or more it hardens and may be grated.

asparagus – The name asparagus comes from the Greek language meaning “sprout” or “shoot,” and it is a member of the lily family. Plants in the lily family are also related to various grasses. In the dialects of 18th and 19th century cookbooks, asparagus was referred to as sparagrass or sparrowgrass. People throughout Europe, Asia, and the United States use fresh Asparagus in their favorite cuisine. In China, Asparagus spears are candied and served as special treats. It is widely popular today as a scrumptious, fresh, healthy vegetable.

aspic (AS-pihk) – In Greek it is called aspis and means a “shield.” A clear jelly made from meat stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods or it is cubed and used as a garnish. It also refers to a molded, usually tomato-based, gelatin salad. It is basically the same as jellied consommé, except that more gelatin is added.

au bleu – The French term for the method of preparing fish the instant after it is killed. Used especially for trout, as in “truite au blue,” when the freshly killed fish is plunged into a boiling court bouillon, which turns the skin a metallic blue color.

Au (saw) – It is a French term that has the same meaning as “a la” meaning “in the manner of,” “in the style of,” and “according to” In cooking, this phrase designates the style of preparation or a particular garnish.

au beurre (bur) – Made with or in butter

au bleu (blo) – Means blue and describes the process where freshly killed fish is plunged into boiling water and poached until the skin of the fish has a bluish tinge.

au fromage (from-azh) – The term means cheese and means made with or in cheese.

au gratin (GRAH-tn) – To dress up vegetables, meats, and fish with a layer of bread crumbs and/or grated cheese on top. It is then broiled or baked until a thin brown crust forms.

au jus (joos) – (1) Is French and has the same meaning as a la and be translated as “in” or “with.” (2) It also describes meat served in its own natural juices, not with gravy.

au naturel (nat-tur-el) – Means natural or simple. It refers to foods which are served very simply or which are uncooked.

au poivre (pwa-vra) – Means pepper, and means cooked with pepper.

avocado (a-voh-KAH-doh) – The avocado used to be called alligator pear. It is a tropical fruit native to Central America. Today, this fruit is grown in Southern California. Avocados do not ripen on the tree and are rarely found ripe in the markets.

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Filed under: Uncategorized — danishkitchendreams @ 6:26 am

bagel (BAY-guhl) – Bagel derives from the Yiddish word beygl, which comes from the German word beugel meaning a “bracelet.” Bagels are bread rolls in the shape of a doughnut or an old-fashioned curtain ring. The brown crust is obtained on the rolls by first boiling them in water and then baking them in an oven.

baklava (BAHK-lah-vah) – A popular middle eastern (especially Greece and Turkey) pastry that is made with buttered layers of phyllo dough. How it is traditionally made depends on the region. In some areas, it is made with walnuts; in other areas, it is made with pistachios or almonds. Sometimes dried fruit is added between the layers. Baklava consists of 30 or more sheets of phyllo dough brushed with lots of butter, and layered with finely chopped nuts. After baking, a syrup of honey, rose water and lemon juice (sometimes spiced with cinnamon, cardamom, cloves, etc) is poured over the pastry and allowed to soak in. This dessert is known as baglawa in Syrian and Lebanese.

Bananas Foster – A dish made of bananas and rum, flamed and served over vanilla ice cream.

base – Base is a soup reduction paste similar to bouillon, but richer, more flavorful, and less salty. You can find it in the soup section of the super market. It comes in a jar and must be refrigerated after opening.

bean sauce – After soy sauce is brewed, the soybean pulp is removed from the vats and made into several types of condiments. The first is bean sauce, sometimes called brown bean sauce or soybean condiment. Use this rich condiment to replace soy sauce where thicker gravy is desired. Especially good used as a marinade for roasted meats.

béarnaise sauce (bair-naz) – It is a variation of hollandaise sauce. White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste. The sauce is served with beef and some shellfish.

Béchamel Sauce (bay-shah-mel) – In France, it is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive. It is also know as “white sauce.” It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces.

Beef On Weck Sandwich – Also called Beef On Wick, an alternative spelling usually used by older people from Buffalo and eastern suburbanites. It is a roast beef sandwich on a salty kummelweck roll. This sandwich is a unique staple of Buffalo, New York’s bars and taverns. Few, if any, restaurants outside of the Buffalo area serve this sandwich or even know what it is. The important ingredient to these sandwiches is the German roll, called kummelweck. These rolls are large, hard rolls with chunks of salt and caraway seeds on the top. Kummelweck is simply shortened to “weck.”

Beef Wellington – It is a choice fillet of beef (often flambéed in brandy) that is covered with liver pate and sliced mushrooms. The meat is then placed in a case of puff pastry and baked in a hot oven.

bistro (BEES-troh) – (1) In France, a bistro used to be a bar that also sold wine. Sometimes, they would have one or two tables and the wife of the owner would have made a dish she would sell. Today a bistro is a small neighborhood restaurant with a comforting, predictable menu and reliable daily specials. It functions as a home away from home for many people, drawn by the familiar atmosphere, honest food and consistent prices. (2) Bistro also means a style of cooing (simple home cooking – it’s similar to old-fashioned American food). It’s a return to the era before fast food, before speed and convenience became more important than flavor and quality, but not quite to the complexity of old school French cooking.

blanch, blanching – (1) To briefly plunge food into boiling water and then into cold water to stop cooking. (2) Blanching allows you to cook vegetables completely, then cool them quickly for use in dishes like salad, soup, stew, and pasta. Blanching is used to loosen skins of fruits and vegetables or to prepare them for more cooking by another method. (3) To scald shelled nuts until the thin outer skins are sufficiently loosened to remove easily.

blend – To mix ingredients together thoroughly (either by hand or mixer).

bleu cheese – Also called fromage bleu. It is the French name for a group of Roquefort-type (blue-veined) cheeses made in the Roquefort area in southeastern France. Roquefort-type cheeses made in the United States are called blue cheese.

Danish blue – After World War II, Danish cheese makers created a new blue cheese. By using Bleu d’Auvergen and Bleu des Causses as models, they began making a cheese that we know today as Danish Blue. It is made with large machinery and modern technology. It is a flawless blue cheese but it is considered uninteresting and with a predominant flavor of salt.

Bleu D’Ambert – The name comes from the mold or form traditionally used to shape the cheese in its tall, cylindrical shape. Originally, the cow’s milk used for this ancient cheese came from the pastures around the town of Ambert in the heart of France. Fourme was made long before the English Stilton that it resembles visually and in terms of recipe and flavor, but is not as crumbly as Stilton. This liberally veined blue cheese has a pronounced but not evenly sharp flavor.

Bleu d’Auvergne (bluh-doe-VAIRN) – This is a pasteurized cheese. They are made in 6-pound wheels.

Bleu des Causses (dluh-duh-KOSE) – This is always unpasteurized. The texture is creamer than Bleu d’Auvergne though the recipe is the same. The difference is in the quality of the milk. They are made in 5 to 5 1/2 pound wheels. It is made by only a few small producers and is quite rare.

boudin blanc (boo-DAHN BLAHN) – (1) Also called white boudin, it is a wonderful Cajun sausage stuffed with pork and rice. It’s one of those food products that originated in frugality; the rice was meant to stretch the meat. Now, it’s a unique and delicious treat all its own. (2) This term in French means, “white pudding.” It is a delicate sausage made with pork, chicken, fat, eggs, cream, breadcrumbs, and seasonings.

boudin rouge – Also called red boudin, it is a blood sausage.

bouillabaisse (BOO-yuh-BAYS or Boo-yuh-BAYS) – The name probably derives from the French phrase bouillepeis, meaning “bubble of fish.” Although called a soup, this is really a main dish or a stew, a full meal in itself. Bouillabaisse has many regional variations based on the different local fish. The favorite place for bouillabaisse in Marseilles, France is the cabanon, a modest shed erected along the seashore by local people who used it for fishing, and gatherings with family and close friends.

bouillon (BOO-yahn) – It is the French word for broth. It is a clear soup made from cooking meat, vegetables, poultry, or fish in water. The liquid that is strained after cooking is the bouillon, which can form the base for soups and sauces.
History: The Duke of Godefry, who was born in 1061 and died in the year of 1100, in his castle at Bouillon, Belgium, invented this clear, delicious soup, which is now called bouillon. He became the first European King of Jerusalem.

bouquet garni (boo-KAY gahr-NEE) – It is generally a triad of herbs. The literal translation from the French is “nosegay trimmings.” It is a small bunch of herbs, which traditionally consist of a bay leaf, sprig of thyme, and a sprig of parsley. When fresh herbs are used, the three herb sprigs can be tied together with kitchen twine and tossed into the sauce “as is”. When the cooking is done, the bouquet is removed and discarded. If the herbs are dried, they can be crushed and added directly to the pot in roughly equal proportions. In Britain it is sometimes called an herbal faggot.

braise (brayz) – Braising is basically a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables. They are cooked slowly in a small amount of liquid in a covered pan. Stews and pot roasts are among the dishes prepared this way. Braising may be done in a covered container in the oven, on the range, or in a covered steam kettle or fry pan. In all the moist-heats methods of cooking, the moisture or liquid not only conducts heat to a product, but it interacts with the food being cooked and can influence the final taste and texture of a product.

butterfly – To split food (usually meat, fish, or poultry) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly. Often this is the first step when preparing a roast that is to be stuffed and rolled.

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Filed under: Uncategorized — danishkitchendreams @ 6:26 am

ladyfinger – Ladyfingers are known in Italy as savoiardi are sweet, little, fairly dry, finger-shaped sponge cakes. It is used for making desserts like Tiramisu and Charlottes. Ladyfingers can be made at home or purchased in bakeries, supermarkets, or specialty markets.

latté, café au lait, cafe leche – Is a coffee made with milk, usually equal portions of scalded milk and coffee.

lefse (lef-suh) – Lefse is considered to any “good” Norwegian the same as the tortilla is to the Mexican and the crepes are to the French. A Scandinavian tradition for decades, lefse is a pastry made from potatoes, flour, butter, and cream. It is widely prized as a delicious delicacy, whether served plain or with butter and sugar.

lemongrass – It is also known as citronella. Lemongrass is native to Malaysia and grown throughout Southeast Asia and California. It is a stiff tropical grass that resembles a large fibrous green onion (the stalks are too tough to eat buy when simmered in liquid, they impart a distinctive fragrance and taste). It is an essential herb in southeast Asian cooking. It adds a lemony flavor to dishes.

lobster – A large seawater crustacean. Lobster is considered the king of the crustacean family and has a jointed body and limbs covered with a hard shell. The American or Northern lobster is caught from Newfoundland to the Carolinas, but lobster is the essence of the Main seacoast. Lobster and Maine are all but synonymous.

lutefisk (lewd-uh-fisk) – Also called lyefish. It is dried cod that has been soaked in a lye solution for several days to rehydrate it. It is then boiled or baked and served with butter, salt, and pepper. The finished lutefisk usually is the consistency of jello. In the United States, Norwegian-Americans traditionally serve it for Thanksgiving and Christmas. In many homes, lutefisk takes the place of the Christmas turkey. Today the fish is celebrated in ethnic and religious celebrations and is linked with hardship and courage.

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Filed under: Uncategorized — danishkitchendreams @ 6:26 am

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zabaglione (zah-bahl-YOH-nay) – In Italian it means “egg punch.” It is a light, fluffy Italian dessert made from whisked egg yolks, sugar, a touch of salt, and wine (traditionally Marsala). The mixture is beaten over simmering water so that the egg yolks cook as they thicken. Traditional zabaglione must be made just before serving. There is also a frozen version. In France it is called sabayon.

zest – Grated zest is simply the grated rind (outer colored portion) from citrus fruits. It is used in cooking because the rind holds the precious oils where the entire flavor resides. To grate zest or rind, take a box grater and rub the fruit against the grater. Don’t rub the fruit down to the white inner skin, known as the pith, because the pith is bitter. When removing the skin from oranges or other citrus fruit, be sure to take only the thin outer zest or colored portion. The white pith will give your dish a bitter undertaste.

Zinfandel wine (ZIHN-fuhn-dehl) – A red wine grape that seemed to be indigenous to California for many years. It is now thought to have originated in Italy. The best Zinfandels are from Northern California and were grown for decades by Italian immigrants.

zwieback (ZWI-bak) – The word is German for “twice baked.” They are dry toasted bread slices, long popular for their digestibility and often served to young children.

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Filed under: Uncategorized — danishkitchendreams @ 6:26 am

ketchup – A thick, sweet sauce made with tomatoes, vinegar, sugar, salt, and spices. It is also know as catsup and catchup. It is said to be derived from “fet-tsiap,” a spicy pickled fish condiment popular in China.

Kipper – To kipper means to cure, usually fish, by cleaning, salting and drying or smoking. It also means a male salmon during or shortly after spawning. When a herring is kippered it is first butterflies, cured in brine, and then cold smoked. It has a Smokey, salty flavor and is usually given an artificial golden color. When a salmon is kippered in the U.S. it is a chunk, steak or fillet of salmon soaked in brine, hot smoked and dyed red. In Europe a split salmon is soaked in brine and cold smoked.

Kitchen Bouquet – It is the brand name of a concentrated browning and seasoning sauce. Small amounts of it can be added to gravy to enrich its flavor and enhance its color. It can also be used to enhance the color of microwave foods, which don’t normally brown. There are other brands on the market, which accomplish the same thing.

kiwifruit or kiwi fruit (KEE-wee) – The kiwifruit (Actinidia Deliciosa) belongs to the berry family of fruits. It’s about the size of a large egg, and is covered by a brown, fuzzy skin. The fruit’s rough exterior gives no hint of the beauty within. The inside of a kiwi is bright green, with a yellow center, dotted by small, black seeds. It is a native of China where it was called Yang Tao. It was introduced into New Zealand in 1906 and has been commercially cultivated there ever since.

New Zealanders called the vines Chinese gooseberries, for the original fruit was small, prickly, with a distinctive but unrefined taste. It took more than 40 years to develop the fruit of today. To aid marketing, the name was changed to kiwifruit (this established the fruit as an exotic fruit internationally). This name not only identifies New Zealand but also describes the appearance of a New Zealand native, the tiny Kiwi bird.

Kringle – Kringles are hand-rolled circular, butter-layered Danish pastry that enclose a fruit or nut layer, and topped with sugar icing.

kugel – (KOO-gel, KI-gel) It is a baked pudding, in the style of the British puddings, as opposed to a light dessert such as rice or chocolate pudding. Koogel actually means “ball” or “cannonball” in German. It came to have this name because of the small round pot in which such puddings used to be cooked. This round, covered pot would be placed in the larger pot of cholent, a slow-cooking stew of chunks of meat, marrow bones, beans, barley, potatoes and the like.

Classic ones are made with noodles or grains (sometimes even leftover bread). They often have a sweet ingredient such as raisins or apples, but some are savory. Today, they are even made with a variety of vegetables in a style reminiscent of quiche or casseroles. What is characteristic of all of them, though, is that they are made without water, using fats and/or eggs to bind the ingredients, and they still are capable of being either slow-cooked or of being kept warm on a warming plate.

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Danish Kitchen Dreams

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