-harissa: spicy, tunisian, chiles, cumin, coriander, olive oil
-tapenade: anchovies, olive oil, olives, lemon juice, seasonings
-polenta: cornmeal based paste
-garlic aioli: type of garlic mayonnaise
-ponzu sauce: lemon, soy sauce, rice vinegar
-jicama: mexican potato
-apricot stilton: type of cheese
-grana padano: type of granular cheese
-mache: (also known as corn salad, no relation) type of lettuce leaf
-cheese croquette: when the cheese is mixed with spices and rolled into a ball
-swiss chard: in the beet family, red celery
-ragout: (based on ragouter: to arouse the appetite) stew of meat
-porcini butter: butter mixed with porcini mushrooms
-black truffle: type of mushroom
-potato galette: flat cake-ish
-roquefort: the cheese, type of blue cheese
-fava beans: flatter, wider lima bean, best eaten young (no pods)
-madeira and marsala: wines
-watercress: part of mustard family, dark crisp leaves
-tandoori: cooking method in tall hot oven
-scallop: sea food (a shell came up for an image)
-gastrique: baked down sauce with vinegar, sugar, fruit
-panna cotta: light, silky egg custard
-emulsion: two liquid ingredients that don't mix very well
-coriander: spice fragrant of lemon, sage, caraway
-lychee: crazy lookin' chinese fruit
bon appetit . . .
No comments:
Post a Comment