R september 18, 2007

Raclette – The traditional Swiss Raclette is lesser known than fondue in the United States, but much beloved in many countries. Raclette is a staple of wintertime in Switzerland. Slices of Raclette cheese are melted in the individual trays of a raclette machine, and then served over sliced little red potatoes, seasoned with ground pepper, and paprika. To round out this dish one serves Cornichons, mini corn and pearl onions with the Raclette.

ragout (ra-GOO) – This is a French word, which means stew, usually one made of meat or poultry and which is rather thick. In recent years, this word has become a rather clever restaurant menu marketing term because it describe just about any mixture that is somewhat soupy or stew like.

ravioli (rav-ee-OH-lee) – Small 3 inch squares (pillows) of pasta dough filled with meat, cheese, or vegetables to form little cushions. They are served with various sauces.

Reuben Sandwich – A grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread.

ricotta cheese – (ri-COT-tah) – It was first made in Italy and is classed as an Italian cheese. It is now made in all the countries of Europe and also in the United States. It is a soft, spoonable cheese that resembles cottage cheese with a very fine curd that should not be frozen. It is made from whey from other cheeses such as provolone, pecorino, and mozzarella. Widely used in Italian cooking, used as a filling for ravioli and many lasagna and cannelloni dishes as well as for sweet dishes.

riesling (REESE-ling) – A classic German white wine.

risotto (rih-SAW-toh) – Risotto is actually an Italian cooking technique used for native Italian rice, Arborio. This old world method involves stirring hot liquid little by little into the rice for about 20 minutes, which will create a dish unlike any other rice recipe you have tried. Risotto is prepared this way and served immediately to preserve the unique, gourmet texture of a very creamy sauce around al dente, pasta-like rice kernels.

The center of rice cooking is in the Po Valley in the Northeastern corner of Italy. It is where the arborio rice is grown. It is considered the classic rice dish of Piedmont, Lombardy, and Veneto regions of Northern Italy.

Romano cheese (ro-MAH-noh) – It is sometimes called incanestrato cheese and it is one of the most popular of the very hard Italian cheeses. It was first made from ewe’s milk in the grazing area of Latium, near Rome, but it is now also made from cow’s and goat’s milk. It is a creamy white cheese that is granular with a hard rind. Grated Romano browns quickly when heated. When made from ewe’s milk, it is called Pecorino Romano; from cow’s milk, Vacchino Romano; and from goat’s milk, Caprino Romano.

Roquefort cheese (ROHK-fuhrt) – Roquefort was mentioned in the ancient records of the monastery at Conques, France, in 1070. The Romans, Charlemagne, François the 1st, and even Louis XIV appreciated this cheese, which became “king of the cheeses”. It was born in Southern Aveyron in Roquefort village.

It is said that a young shepherd, who was sheltering in a cave, left his snack, which was composed of gingerbread and ewe cheese in a cave crack to join his beloved shepherdess.

Forty days after, when he came back, he saw that the bread and curd were covered with mold. He hesitated for a while but as he was very hungry, he had a bite. To his great astonishment, he found it delicious! The veins marbled with mold had transformed his curd into an aromatic and smooth cheese with a flavorsome taste.

rosti (RAW-stee, ROOSH-tee) – In Switzerland, the term rosti means “crisp and golden.” The term refers to foods (usually shredded potatoes) sautéed in butter and oil on both sides until crisp and browned. A lot like American hash browns.

Rosti, a staple dish in the area of Switzerland bordering Germany, consists of potatoes that are boiled, grated, fried, then baked or grilled into a golden hash, and topped with (of course) cheese. It is considered the national dish of German Switzerland.

roux (roo) – Classical cookbooks written as far back as the mid-1500s state that roux is derived from the French word “rouge” meaning “red” or “reddish” in color. Thus, the origin of the name.

A roux describes a mixture of equal amounts of fat (butter, meat drippings, or fat) and flour, which are cooked together at the very start of the recipe before any liquid is added. It is used as a basis for thickening sauces. A roux is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more. Preparation of a roux is dependent on cooking time; the longer you cook, the darker the roux.

Roux must be stirred constantly to avoid burning (constantly means not stopping to answer the phone, let the cat in, and if you’ve got to go the bathroom … hold it in or hand off your whisk or roux paddle to someone else). If you see black specks in your roux, you’ve burned it; throw it out and start over.

Russian dressing – Consists of the mixture of mayonnaise, pimientos, chives, ketchup, and spices.

G

galia melon – They resemble a small cantaloupe and have a light golden-yellow skin when ripe. Their flesh is lime green and tastes similar to a sweet honeydew melon.

ganache (gahn-AHSH) – Ganache is a rich chocolate mixture made by combining chopped semisweet chocolate and boiling cream and then stirring until smooth. The proportions of chocolate to cream can vary, and the resulting ganache can be used as a cake glaze or beaten until fluffy and used as a filling or as the base for truffles and other chocolate confections.

garam masala (gah-RAHM Mah-SAH-lah) – Traditionally used in northern Indian cuisine, garam masala means literally “warm spice blend” because its spices are supposed to heat the body. There are many variations of garam masala and it can contain up to twelve spices. Some of the spices can be cardamon, coriander, cumin, black pepper, cloves, cinnamon, and nutmeg.

garlic – The pungent, segmented bulb of the perennial plant Allium sativum, a member of the Lily family, closely related to the onion. Among the oldest known cultivated plants and most universally popular cooking herbs, garlic appears extensively, both raw and cooked in the cuisines of southern Europe and is considered essential to many dishes in Italy. The peeled cloves can be preserved for short periods in jars of oil.

garnish – A decorative edible accompaniment that is added to a finished dish entirely for eye appeal, such as a sprig of mint or parsley. A garnish may be eaten but that is not its purpose.
garniture (gahr-nih-TEUR) – French word for garnish. A garniture becomes part of the dish and is eaten with it.

gazpacho – A cold uncooked summer tomato soup (a liquid salad). Usually contains tomatoes, bell peppers, onions, celery, cucumbers, and bread moistened with water. Gazpacho should be drunk slightly chilled, but not iced. As its purpose is to quench thirst as well as nutritious, there should no need to supplement it with a drink.

The southern Spanish region of Andalusia is known for this dish. A Spanish refrain says, “De gazpacho no hay empacho” which means there’s never too much gazpacho. It hits the spot any time of the day or night. In Andalusia, you will probably eat these cold soups as a first course, just as they have been served for about thirty years in the restaurants and private homes of the large cities in Andalusia. It is still customary in village homes to have gazpacho after the first course and before dessert.

gelatin – The word gelatin comes to us from the French word geatine meaning “edible jelly” and gelato meaning” to freeze.” In Italian, it’s gelatina. An odorless, colorless, tasteless thickening agent is the nutritious glutinous protein material obtained from animal tissues by boiling. Most comes from beef bones, cartilage, tendons, and pigskin.

gelato (jau-LAH-toe) – An Italian word meaning “frozen” and is the same as ice cream in the U.S. It is usually made of whole milk and eggs. This gives it richness without flavors becoming masked by the fat from cream.

semifreddo – Literally means “half cold.” It is made from the same base as gelato but has whipped cream folded in. It vaguely resembles a mousse, which is what the chocolate flavor is called.

sorbetto – Also know as fruit sorbet. It has become popular in many Italian restaurants and is often served halfway through the meal to separate the fish and meat courses and act as a palate cleanser, but instead it anesthetizes the mouth in time for the arrival of the red wine.

granite – These are slushy grainy water ices, usually come in lemon or coffee flavors, are normally found in bars, and are more common in southern Italy.

glaze – (1) To alter the surface of a product for taste or eye appeal by adding a glossy coat. Glazing can be done by basting the food with a syrupy liquid while it is cooking or by putting a sauce on it and placing briefly under the broiler. To glaze a cold food, you can cover it with a shiny coat of aspic or gelatin. (2) Also coating pastries and cakes with an icing.

gluten – A protein found in wheat and other cereal flours that forms the structure of the bread dough. It holds the carbon dioxide (CO2) produced by the yeast and expands during fermentation. Gluten is developed when flour is combined with water and liquids, mixed, and kneaded. It provides the elasticity and extensibility (stretch) in bread dough.

glycerine – Available at cake decorating stores. Used by professional bakers and not usually at home.

gnocchi (NYOK-kee) – In the Italian tradition gnocchi are always meant to be dumplings. They are generally made with a potato base with the addition of flour. The proportions of potatoes and flour may vary from one region to another, according to local customs and traditions, as well as to the type of potatoes used. In addition to potato-based gnocchi, there are also other types of gnocchi made with flour, semolina, ricotta cheese, spinach, or breadcrumbs.

gnocchetti – These are usually smaller than gnocchi.

Gorgonzola cheese (gohr-guhn-ZOH-lah) – The most popular of the Italian blue cheeses. Made of cow’s milk, fat content 45%, and is very soft and tender. Gorgonzola, which has an intricate, complicated method of creation, dates back to the eleventh century. The thick veins are created from the addition of penicillin glaucum, a mold, which is primarily grown in laboratories today. Originally, Gorgonzola was aged in caves, but now it is mass-produced by creating controlled environments. Named after a village in Italy. It is similar to the American blue cheese and the French type.

gourmet (goor-MAY) – (1) A gourmet is a person of impeccable taste. A gourmet is not only concerned with the quality of the food and wine he serves, but also with the way the food he chooses harmonizes with each other. (2) Food of the highest quality that is perfectly prepared and presented.

gruyere cheese GRUYÈRE (groo-YEHR) – It is also known as groyer cheese. It is named for the village of Gruyere, in the Canton of Fribourg, Switzerland, which is near the French border. It is a shiny yellow, hard, smooth small-eyed cheese that melts well without separating and is often used for sauces, with grilled meats, poultry, and fish. It is made from cow’s whole milk in much the same way as Swiss cheese.

guacamole (gwok-ah-moh-lay) – An avocado condiment that is made from ripened avocados and lemon or lime juice, diced onion, tomatoes, and cilantro.

guava (GWAH-vah) – A native to South America, it is also grown in the U.S. There are many varieties of guavas, and they can range in size from a small egg to a medium apple, all are very sweet. Guavas make excellent jams, preserves, sauces, and sorbets.

gumbo (gum-boe) – A delicacy of South Louisiana. It is a thick, robust soup almost always containing a roux, and sometimes thickened with okra or file’. There are thousands of variations, only a few of which are shrimp or seafood gumbo, chicken or duck gumbo, okra and file’ gumbo. Generally, gumbos come in two categories, those thickened with okra (thus the name), which comes from an African word for “okra,” and those with ground sassafras leaves, known as “file.”

The earlier gumbos were closer to soups than to the stew often served today. You can make the soup thicker by using more roux or adding more file powder. The ingredients call for oyster liquor, the juice left over from opening oysters, which would have been abundant in an era when many meals began with oysters. Bottled clam juice or fish broth make suitable substitutes. Serve the gumbo over rice.

Q

Quark cheese (qwark) – Quark cheese is a soft, unripened cheese with the texture and flavor of sour cream. Quark can be used as a sour cream substitute to top baked potatoes and as an ingredient in a variety of dishes including cheesecakes, dips, salads, and sauces. By the same token, sour cream can be used as a substitute if quark is unavailable.

quiche (keesh) – The word is from the German word Küchen, meaning cake. It is an open-faced pie or tart having an egg filling and a variety of other ingredients. Bread dough was traditionally used, but in modern times, pie pastry and occasionally puff pastry is commonly substituted. Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.

Quiche Lorraine – The most popular of all quiches in which bacon strips are arranged in the bottom of the pastry shell together with Gruyere cheese. The shell is then filled with the egg mixture and baked.

F

fajita (fah-HEE-ta) – The Spanish word for skirt steak. Most people associate the word fajita with strips of meat that go into the taco. Fajita is a highly flavorful cut of meat that comes from the outer covering of the breast near where the brisket comes from.

falafel – A Middle Eastern snack that is also known as ta’amica. It is considered the national dish of Egypt, but is popular throughout the Middle East. They are sold on every corner; from restaurants to side walk stands. A traditional falafel sandwich consists of six ground, deep-fried chickpea balls stuffed into pita bread along with finely cut up tomatoes, cucumbers, and tahini sauce.

farmer’s cheese – Farmer’s cheese is a fresh cheese that is a form of pressed cottage cheese. Most of the liquid is pressed out leaving a very dry, crumbly cheese that is often flavored with fruit or nuts. It is an all-purpose cheese good for eating or using in cooking. It is sliceable and also can be crumbled. It can be replaced, if necessary, with drained cottage cheese.

Fettuccine Alfredo – Fettuccine tossed with butter, heavy cream, and grated cheese.

Filet Mignon – The term “filet mignon” is a French derivative, the literal meaning is small (mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin.
Depending upon what part of the United States you’re in, the tenderloin muscle of the cow or short loin, becomes Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf. Filet Mignon is also know as Tenderloin Steak (in fact most often I see it as Tenderloin Steak).

flan (flaen or flahn) – (1) Flan is a generic term that refers to any type of baked open pastry dish (savory or sweet) cooked within a pastry shell that meets certain criteria. The term comes from the French word “flaon” as well as the Latin “fladon” which means “flat cake or open metal tin” that dates back to the 6th century, when Latin poet Fortunas (530 – 609 A.D.) mentioned it in his writing.

(2)Flan is an open tart filled with fruit, a cream, or a savory mixture. The term is also used to describe a sweet custard dish. A dessert that closest resembles caramel custard. It is made in a “pie shape” of which slices are cut and served. In Spain, the flan is considered the national dessert.

foie gras (FWAH-grah) – The literal translation from the French for foie gras is “fat liver.” It usually refers to goose liver, which is considered to be the best, but it can be liver from a duck or a goose. Foie gras is a dish made from the livers of fattened geese and ducks that have been force fed on a special diet in a confined living space, until they are grossly fat and their liver have become enlarged and fatty. The liver is soaked overnight in liquid (water, milk, or port wine). Then the liquid is drained and marinated in Armagnac, Port or Madeira mixed with seasonings. The next step is to cook, usually by baking the livers. The exact preparation can vary by vender or cook. Traditionally it has been served chilled with thin, buttered toast slices and accompanied by sauternes, but now chefs are using foie gras in all kinds of interesting ways in their recipes.

NOTE: Several nations have banned the production of foie gras and many restaurants have removed foie gras from their menus in recent years.

fond – A classic French culinary term meaning the browned caramelized and concentrated bits or residue that remains in the pan after cooking meat. The fond is what you are after when you “deglaze” a pan for flavoring sauces and making gravies.

fondue (fahn-DOO) – The word fondue comes from the French word “fondre,” which means, “to melt.” It is a pot full of melted cheese in which crusts of bread are dipped.

frangipane – Also know as frangipani. A creamy pastry filling flavored with almonds that is usually baked in a sweet pastry crust with fruit or puff pastry pithiviers.

fromage blanc (froh-MAHZH BLAHN) – Also called fromage frais. In French it literally translates as “white cheese” and that’s what it is. It is a simple cheese made with milk and a culture. The technique is identical to making yogurt. The texture of fromage blanc depends on how long, or if, you drain the cheese after the culture incubates in the milk. Some people know it as a runny cheese that has a texture similar to that of yogurt. In France is sold next to yogurt in French grocery stores, and like yogurt, it is often flavored with fruit.

fromage bleu – Also called bleu cheese. It is the French name for a group of type-type (blue-veined) cheeses made in the Roquefort area in southeastern France. Roquefort-type cheese made in the U.S. is call “blue cheese.”

fromage frais
This term means fresh cheese. It is not a certain kind of cheese, but a name given to a number of very young fresh cheeses. There are quite a number of French fromage frais. Few of these cheeses reach the United States, as they are too fragile and perishable. The two that are imported by the U.S. are Gervais, which is a double cream shipped in two ounce packages and Petit Suisse, also a double cream which must be frozen before it is shipped because of its very fragile nature. Otherwise you have to go to France to sample these somewhat sourer than our American sour cream cheeses.

Many of them are served with more cream and sugar as a dessert. Fresh Neufchatel is the French version of our cream cheese. The difference here is the addition of gum arabic, a preservative, in the American version. In general, fresh cheeses from France are made to be eaten rather quickly and are just made with soured cream.

fume blanc (foo-may-blahN) – It is the word used in the United States for Sauvignon Blanc. Robert Mondavi as a marketing ploy invented it.

Fusion Cooking – Fusion cooking is a style that incorporates ingredients and/or methods from at least two different ethnic/regional cooking styles. Originally combining western and Oriental culinary art but now includes all ethnic cuisines. Fusion cooking could be considered modern American cooking. Taste is as important as look. For a long time America was the melting pot of cultures. In the past 10 years, it’s become the melting pot of cuisines as well. It’s about breaking down cultural barriers, trying new things. Fusion is found in a lot of different places. From the finest restaurants, to the local fast food “Wraps.”

P

pancakes – The pancake is a thin flat cake made from batter and fried on a griddle or in a skillet. The batter usually consists of eggs, flour, milk or water and oil or melted butter. Whether they are called pancakes, flapjack, griddlecakes, flapjacks, wheat cakes, hot cakes, or funnel cakes, they are among our most popular food choices. A piping hot stack of buttered pancakes drenched in maple syrup is an all-American image.

Pancakes, in one form or another, are found in almost every culture and all nations have at least one dish, which uses a pancake as container for fillings or toppings:

America: Native Americans fry bread, cracklin’ bread, funnel cakes, johnnycake

Australia: Pikelets

Austrian: Palatschinken

British Isles: Scottish Bannocks, English crumpets, oat cakes or biscuits, crempop, yorkshire pudding.

China: Egg rolls, spring roll, po-ping

Egypt: Katief

France: Crepes, eierkuckas

Germany: Pannkucken

Holland: Flensjes, panekoeke

Hungary: Palacsinta

Italy: Cannelloni

Kosher: Matzos pancake, blintzes

Latin America: Tortillas

Norway: Lefse

Romania: Spinach pancakes

Russia: Blini Southern

India: Lentil patties

Sweden: Plattar, flaeskpannkaka

Trinidad: Roti

West Indies: Green corn cakes, or corn oyster fritters

paella (pi-AY-yuh or pa-AY-ya) – There are hundreds of recipes for paella, all claiming to be authentic. The only ingredients that are necessary for paella are rice, tomatoes, and saffron. Other ingredients can be chicken, chorizo, mussels, shrimp, and peppers.

panettone (pan-uh-TOH-nee) – In Italian it means “big bread.” It is light-textured, spiced yeast bread containing raisins and candied fruit. It was originally a specialty of Milan.

panforte (pahn-FOR-teh) – An Italian confection (a round, flat cake) that is a cross between fruitcake, candy, and honey cakes. It contains a tiny amount of flour (just enough to hold the fruits and nuts together). The name panforte, “strong bread”, is due to its strongly spicy flavor. In Italy it’s also called Siena cake. Originally a Christmas pastry, panforte is now enjoyed year round by Italian cuisine enthusiasts.

Parmesan cheese (PAHR-muh-zahn) – Parmesan is the name that is commonly used outside of Italy (sometimes in Italy), for a group of very hard cheeses that have been made and known in Italy for centuries as grana cheese. It is a hard, dry chesse made from skimmed or partially skimmed cow’s milk and usually used for grating. It is one of the finest cheeses in the world. Can be eaten fresh but is best known as a hard grating cheese. Do not buy too much at a time to avoid spoilage (grate as you need it). It is made of cow’s milk and is very fruity to sharp flavor in taste.

pastie or pasty (PASS-tee) – They are basically individual pies filled with meats and vegetables that are cooked together. They should weigh about two pounds or more. The identifying feature of the Cornish pasty is really the pastry and it’s crimping. When pasties are being made, each member of the family has their initials marked at one corner. This way each person’s favorite tastes can be catered to, identifying each pasty.

The solid ridge of pastry, hand crimped along the top of the pasty, was so designed that the miner or traveler could grasp the pastie for eating and then throw the crust away. By doing this, he did not run the risk of germs and contamination from dirty hands.

The true Cornish way to eat a pasty is to hold it in your hands, and begin to eat it from the top down to the opposite end of the initialed part. That way its rightful owner could consume any left over portion later.

pate (pah-TAY) – (French) Refers to various elegant, well seasoned ground meat preparations (with a paste consistency). Technically only meat wrapped in pastry should be palled pate. Terrine, from the French root “terre” which means “earth,” means the loaf has been baked in a dish (classically one of earthenware). Pate is served cold, usually on toast. They are cooked one of two ways, either “pate en croute” (in crust) or “en terrine” (in a pork fat-lined container).

They come in various spreadable textures and are excellent hot or cold as hors d’oeuvre or a first course.

Pavlova (pav-LOH-vuh) – The Pavlov consists a base made of a meringue crust topped with whipped cream and fresh fruits such as kiwis, strawberries, etc.

Peach Melba – A dessert made up of poached peach halves, vanilla ice cream, and raspberry sauce.

peanuts – Peanuts are widely grown throughout the southern United States and are in fact beans (legumes) not nuts. Peanuts have many names around the world, such as ground nut, earth nut, monkey nut, and goober.

pecan (pih-KAHN or pih-KAN) – A nut that is native to the southern U.S. and is a member of the hickory family. They have a distinctive sweet rich texture and flavor. Used in baking and sold roasted whole. Care must be taken when storing pecans because their high fat content invites rancidity.

pecan praline – A confection made from pecans and caramel. Considered one of the favorite sweets of the South, and particularly Texas and New Orleans.

pepperoncini, pepperoncino (pep-per-awn-CHEE-nee) – Also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers. The Italian varieties, grown in the Tuscany region of Italy, tend to be more bitter than their Greek counterparts. The more popular Greek varieties are sweeter and commonly found in pizzerias tossed in salads for a crunchy, salty taste.

They have a bushy plant that grows to 30 inches tall and producing sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches long, these bright red, wrinkled peppers taper to a blunt, lobed end and are very popular for pickling. These peppers are mild and sweet with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars.

pesto (PEH-stoh) – Pesto is Italian for a “pestle.” The dish pesto was so called because crushing the ingredients in a mortar with a pestle produced the paste made. It is an uncooked sauce used for pastas, grilled meats, and poultry. It is made of fresh basil, garlic, olive oil, and parmesan cheese. Some versions will also add parsley and walnuts or pine nuts. The ingredients are ground into a paste and moistened with the olive oil. Pesto is also used to describe similar sauces that contain other herbs or nuts.

petit four (PEH-tee fohr) – A small cookie or cake served on elaborate buffets or at the end of a multi-course meal.

Philadelphia Cheese Steak – A cheese steak sandwich is not really a steak at all – it is a sandwich made with chipped steak, steak that has been frozen and sliced really thin) and cooked on a grill top. Locals think in terms of steak sandwiches with or without cheese.

Without cheese, the sandwich is referred to as a “steak.” With cheese, it is a “cheese steak.” According to Philadelphians, you simply cannot make an authentic Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must be long and thin, not fluffy or soft, but also not too hard. They also say that if you are more than one hour from South Philly, you cannot make an authentic sandwich.

pickling – Pickling is the preserving of food in an acid (usually vinegar), and it is this acid environment that prevents undesirable bacteria growth. People the world over preserve food through pickling in salt or vinegar.

pinot gris (pee-noe gree) – A dry white wine.

pinot noir (pee-noe WAHR) – A classic red wine that is produced in California and Oregon.

pistachio nut (pih-STASH-ee-oh) – The small bright green nut has a yellowish-red skin and is enclosed in a smooth pale shell. They have a sweet, delicate flavor. Pistachios are available year-round shelled and unshelled. When buying unshelled pistachios make sure the shells are partially open (closed shells mean the nutmeat is immature).

pita (Pee-tah) – A round, flat bread that is slit open to form a pocket that may hold everything from chicken salad to cheese.

plum pudding – Plum pudding is a steamed or boiled pudding frequently served at holiday times. Plum pudding has never contained plums. Plum is a dried grape or raisin as used for puddings, cakes, etc. Dried plums, or prunes, were popular in pies in medieval times, but gradually in the sixteenth and seventeenth century they began to be replaced by raisins. The dishes made with them, however, retained the term plum.

Po’ Boy (poo-boy) – The generic name for the standard New Orleans sandwich made with French bread. They are considered a New Orleans institution. Also called poor boy. Always made with French bread, po’ boys can be filled with fried oysters, shrimp, fish, soft-shelled crabs, crawfish, roast beef and gravy, roast pork, meatballs, smoked sausage and more.

They are served either “dressed” with a full range of condiments (usually mayonnaise, lettuce, and tomatoes) or “undressed” (plain). This sandwich is purely American in its variety of sauces and condiments. It is uniquely New Orleans because the oysters are local, as is the crisp and airy bread.

polenta (poh-LEHN-tah) – Polenta is the Italian word for “cornmeal.” This grainy yellow flour is a type of cornmeal made from ground maize, which is cooked into a kind of porridge with a wide variety of uses. Polenta is very versatile and can be used for any number of recipes, ranging from rustic to highly sophisticated. Combined with other ingredients to make a savory torte, polenta transcends its humble definition and becomes quite delectable.

portbello (portbella) mushrooms – The name “portobollo” was what the mushroom was first called. It still is in most parts of the world. Somewhere along the line, somebody decided to make the name sound more Italian by spelling it “portabella.” This spelling is the one now used by most commercial growers and wholesalers, but the name “portobollo” remains on menus today.

You will find both variations today. This wonderful mushroom is one of the most popular mushrooms today. It is a very large cremini (cremini is a brown or cream-colored version of the white button mushroom) and is the largest and hardiest of cultivated mushrooms, with flat caps and open veils, up to 6 inches in diameter. This large, impressive mushroom makes a great meat substitute. When grilled it tastes a lot like steak.

Potatoes Anna – They are also known in France as Pommes de Terre Anna. It is the classic French dish created by Chef Adolfe Duglere (1805-1884), chef of the fashionable Café Anglais restaurant in Paris. He dedicated the dish to Anna Deslions (also known as Annette with men she was intimate with), a famous French courtesan who preferred the Café Anglais restaurant for her “professional meetings.” In 1865, Anna was deemed “as queen as Paris has ever known” by literary critic Charles-Augustin Sainte-Beuve.

pumpernickel (pum-per-nick-el) – Pumpernickel is dark, coarsely ground rye flour that is used in making pumpernickel bread. Pumpernickel flour is made in much the same way as whole-wheat flour, which is milled from the entire rye grain including the bran.

E

Egg Cream – Despite it name, the Egg Cream contains no eggs or cream. The basic ingredients are milk, seltzer, and chocolate syrup. Egg Cream will lose its head and turn flat if not drunk immediately or within three minutes. It is perfectly proper to “gulp” an Egg Cream. Soda fountains all over New York City have their own version and the Egg Cream has become a New York institution. For many years, the Egg Cream remained a product sold only through New York soda fountains. It is being bottled now by a couple of small companies. True New Yorkers insist that it is not a classic Egg Cream without Fox’s U-Bet Chocolate Syrup

Eggs Benedict – A breakfast or brunch specialty consisting of two toasted English muffin halves, each topped with a slice of ham or Canadian bacon, a poached egg, and some Hollandaise sauce.

Eggs Sardou (sahr-DOO) – This is one of New Orleans’ grand egg dishes, created, as were so many classic dishes, at the famous Antoine’s Restaurant. It consists of poached eggs, topped with creamed spinach, artichoke hearts, and hollandaise sauce.

en papillote (ahn pah-pee-yoa or ohn pa-pee-YOTE) – A French word meaning “in a paper bag.” En papilotte is a cooking process that cooks foods in their own juices in a bag (sealing foods to cook in their own juices, rather than adding water as in steaming, re-enforces flavors rather than diluting them). Traditionally the food is enclosed with parchment paper, but today is also cooked enclosed in aluminum-foil bags. Pastry is also used in the same way, such as pasties. The bag is slit open tableside so that the diner can enjoy the escaping aroma.

ensalada [ahn-sah-LAH-dah] – The Spanish word for salad.

entrecote (ahn-treh-KOHT) – It is a beefsteak, which is cut from between the animal’s ribs. It is often placed between sheets of oil paper and pounded until it is thinned. It is then grilled or sautéed in butter for about one minute. A common name for entrecote is minute steak.

Espagnole or brown sauce (demi-glace) – Traditionally made from beef stock, aromatics, herbs and, sometimes, tomato paste. Brown sauce is the basis from which many other sauces are made. Brown sauce consists of a liquid thickened with a cooked mixture of butter and flour called a roux.

The difference is that for a brown sauce, the roux is cooked much longer; it must be stirred over low heat until it acquires a nut-brown cast that intensifies the color and flavor of the sauce. This lengthier cooking diminishes the thickening power of the starch, a factor that should be taken into consideration before you start cooking. To make a brown sauce of medium thickness, allow two tablespoons of both butter and flour for each cup of liquid.

O

olive – The Olive was a native to Asia Minor and spread from Iran, Syria, and Palestine to the rest of the Mediterranean basin 5,000 years ago. It is among the oldest known cultivated trees in the world – being grown before the written language was invented. They are now grown in many parts of the world, among them the Middle East, Greece, Cyprus, Italy, the south of France, Spain, Portugal, Algeria, Morocco, and California.

olive oil – The oil extracted from tree-ripened olives.

Extra-Virgin Olive Oil – Any olive oil that is less than 1% acidity and produced by the first pressing of the olive fruit through the cold pressing process. Most olive oils today are extra virgin in name only, meeting only the minimum requirement.

Virgin Olive Oil – It is made from olives that are slightly riper than those used for extra-virgin oil and is produced in exactly the same manner. This oil has a slightly higher level of acidity (1 1/2%).

Pure Olive Oil – Also called commercial grade oil. It is solvent-extracted from olive pulp, skins, and pits; then refined. It is lighter in color and blander than virgin olive oil. It is more general-purpose olive oil. Pure refers to the fact that no non-olive oils are mixed in.

omelet (AHM-leht) – A beaten egg mixture that is cooked without stirring until set and then served folded in half. Often served with various fillings, such as cheese, onion, herbs, and meats.

osso buco (AW-soh BOO-koh) – An Italian dish comprised of crosscut slices veal shanks braised with vegetables, aromatics, and stock. Osso Buco means literally “bone with a hole.” Milanese style is served with saffron risotto and gremolata.

oyster – Oysters have been cultivated for at least 2,000 years and have long been a favorite of Americans. Oysters in the shell must be alive to be good to eat. If an oyster is open, even slightly, and it doesn’t close tightly when handled, discard it. Dead oysters are unfit to eat. Always scrub oyster shells thoroughly before opening. There are four main varieties of oysters in the United States.

Eastern Oysters – Known by many local names, depending on their origin.

Olympia Oysters – Very small oysters from the Pacific coast.

Belon Oysters – European oysters now grown in North America.

Japanese Oysters – Very large oysters from the Pacific coast.

Oysters Bienville – An oyster dish consisting of baked oysters on the half shell topped with a sherry-flavored béchamel sauce mixed with sautéed chopped shrimp, shallots, and garlic.

Oysters Casino – A oyster dish were the oysters on the half shell are covered with a blended mixture of butter, finely chopped shallots, green peppers, and parsley plus a seasoning of salt, lemon juice, and pepper. It is then topped with strips of half-cooked bacon and broiled until the bacon turn brown and crisp.

Oysters Rockefeller – A dish of oysters that are cooked with watercress, scallions, celery, anise, and other seasonings. It is usually served in the oyster shells.

oyster sauce – It is a Cantonese seasoning that is a staple condiment of Chinese cooking, This rich brown sauce is made with boiled oysters and seasonings (soy sauce, salt, and spices). The ingredients are cooked until thick and concentrated. A good brand is never fishy. Be aware that cheaper brands may have MSG and other additives.

D

Dijon mustard – (dee-ZHOHN) – “Dijon” is the general term of a style of mustard produced in Dijon, France, and only mustard made there may label itself as such. Grey Poupon mustard is the only exception. They have been licensed to produce it in the U.S. Dijon and Dijon-style mustard is made from husked and ground mustard seeds, white wine, vinegar, and spices.

Dirty Rice – Dirty rice is a Cajun (South Louisiana) specialty. Dirty Rice gets its namefrom the appearance of the finished dish. The chopped up meats that are added gives it the appearance of “dirt” mixed in with the rice. It is white rice cooked with chopped or ground chicken livers and gizzards, onions and seasonings. The ground giblets give the rice a ‘dirty’ appearance, but an excellent flavor. You can use your favorite meat, poultry or sausage.

N

Napoleon pastry (nuh-POH-lee-uhn) – It is known as mille-feuilles in France. Outside of France it is known as “Napoleon.” It consists of layers of puff pastry interspersed with pastry cream or whipped cream and iced with fondant and chocolate or with confectioner’s sugar.

Navajo Fry Bread – The dough used in making this flat bread is a variation of the dough for flour tortillas, consisting of wheat flour, shortening, salt, and water, leavened sometimes by baking powder and sometimes by yeast. Today, there are endless regional variations of this Native American flat bread. Each tribe, and also each family, has their own special recipe. The making of Fry Bread is considered a source of pride. Navajo Fry Bread is considered a tradition in Arizona and New Mexico, and dry bread with honey butter is a specialty of New Mexico.

nicoise – A descriptive term for dishes served with particular foods used by the chefs of the City of Nice, France. This garnish usually includes garlic, tomatoes, anchovies, black olive, capers, and lemon juice. Salad Niçoise is the most famous of all these dishes, consisting of potatoes, olives, green beans, and vinaigrette dressing.

nicoise olive (nee-SHAHZ) – A small, oval olive that ranges in color from purple-brown to brown-black. They are from the Provence region of France (but some are also grown in Italy). They are cured in brine and packed in olive oil.

noisette (nwah-ZEHT) – (1) It is the French word for hazelnut. (2) In French, noisette is a small version of noix, which means a “walnut.” The noix of a leg of lamb or ham means a “small walnut-shaped” which is a juicy morsel. It is a small, round, or oval slice of lamb or mutton, which is cut from the leg, rib, or fillet. It is cut to provide an individual portion.

nougat – It is a French candy made by whipping egg whites until they are light and frothy. Sugar or honey syrup is added to stabilize the foam and creating a frappe. Roasted nuts, such as almonds, hazelnuts, pistachios, or walnuts, are added. A number of other flavoring ingredients are then added to create nougat with different flavors. Nuts are also added. Nougat is called torrone in Italy and turron in Spain.

nouvelle cuisine (noo-vehl kwee-ZEEN) – A French term meaning “new cooking.” This refers to a culinary style that began in the late 1950s by young French chefs led by Boçuse, Guérard, and Chapel that moved away from the traditional rich, heavy style of classic French cuisine toward fresher, ligher food served in smaller portions. This style replaced traditional heavy sauces with reductions of stocks and cooking liquids, the presentation of small portions, and visual artistry on over-large plates. French cuisine today is basically a combination of traditional and nouvelle.

nutraceutical – A nutraceutical is any food that is nutritionally enhanced with nutrients, vitamins, or herbal supplements. The most common supplements are calcium, Vitamins E, A, and C and the herbs gingko, ginseng, echinacea, and St. John’s wort. As consumers continue to look for ways to enhance health and well being, manufacturers continue to respond with products enhanced with supplements, including beverages, rice, frozen desserts, snacks, and many others.

C

cabbage – There are over 70 varieties of cabbage. Broccoli, Brussels sprouts, cauliflower, kohlrabi, collards, kale, turnips, and many more are all a member of the cabbage family. These plants are all known botanically as members of the species Brassica oleracea, and they native to the Mediterranean region of Europe.

cabernet sauvignon (cab-air-nay so-veen-yawn) – One of the finest of red wines. It is associated with the Bordeaux region in France but the grapes are now grown worldwide.

Caesar Salad (SEE-zer) – The salad consists of greens (classically romaine lettuce) with a garlic vinaigrette dressing. The Caesar salad was once voted by the International Society of Epicures in Paris as the “greatest recipe to originate from the Americas in fifty years.”

Cajun cuisine (KAY-juhn kwee-ZEEN) – Cajun food is essentially the poor cousin to Creole. Today it tends to be spicier and more robust than Creole, utilizing regionally available resources and less of the foods gained through trade. Some popular Cajun dishes include pork based sausages such as andouille and boudin; various jambalayas and gumbos; coush-coush (a creamed corn dish) and etouffee. The true art of Louisiana seasonings is in the unique blend of herbs and spices that serve to enhance the flavor of vegetables, seafood, meats, poultry and wild game, along with a “Cajun” cook that knows how to blend these spices.

cake – Cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure. Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker. There are five basic types of cake, depending on the substance used for leavening.

calamari (kah-lah-MAH-ree) – Calamari are squid. This cephalopod has a long body with swimming fins at the rear, two tentacles, and eight arms. Calamari takes their name from the Latin word “calamus,” which refers to the inky liquid excreted by the squid and used in pastas and sauces.

Calas – Calas are fried balls of rice and dough that are eaten covered with powdered sugar, not unlike rice-filled beignets.

California Roll – A California roll is a slender mat-rolled sushi roll containing crab, avocado, and cucumber. Today, in California and Hawaii, sushi reigns supreme, and the most popular sushi today are the California Rolls. Most people in Japan have never heard of the California Roll.

canapé (KAN-uh-pay) – A French term that consists of bite-size bits of savory food spread on edible bases (toasted or untoasted bread) and garnished or decorated. They are served as snacks (appetizers) at cocktail and buffet parties.

candlenut – Candlenut is the name of a tropical nut used in Malaysian cuisine. It derives its peculiar name from the fact that the oil of the nut is also used to make candles. Candlenuts are available only roasted, whole, or in pieces, because raw they are highly toxic. The function of the candlenut in satays or curries is to flavor and thicken.