FRIED SHRIMP WITH GARLIC SAUCE | |
2 lb. shrimp
1 tsp. salt 1/2 tsp. pepper 1/8 tsp. oregano 1 clove garlic, minced 1/4 c. grated Parmesan cheese 1 1/2 c. bread crumbs 2 eggs 1/4 c. milk Oil for frying Garlic Sauce
Cook shrimp in boiling salted water until pink. Peel and devein shrimp. Rinse in cold water and drain on paper towels. Mix together salt, pepper, oregano, garlic, cheese and bread crumbs. Beat eggs and milk. Dip shrimp in egg mixture, then in seasoned bread crumbs. Heat oil in deep skillet and fry shrimp until golden brown. Pour Garlic Sauce over the shrimp, serve immediately.
GARLIC SAUCE:
2 cloves garlic, minced
1/4 tsp. oregano 2 sprigs parsley, chopped 1 tsp. salt 1/4 tsp. pepper 1/4 c. oil
Cook garlic, salt, oregano, pepper and parsley in oil until the garlic is light brown.
|
Explorer
Stephen Darori’s Autumn arugula salad with caramelized squash + pomegranate ginger vinaigrette
StandardOkay, so I get it.
It’s October, the leaves are getting crunchy and people are losing their heads over everything pumpkin related. You could say that I’m deep in the throes of my own obsession, and I just might be but the real question I have is why isn’t everyone going berserk over pomegranates?!
They are the real jewel of fall… pun totally intended.
I get super excited every autumn for the reappearance of pomegranates that do not cost $6 a pop at my local grocery store. Now, we are still talking like $2.50 per fruit, but that’s pennies compared to what they go for in the spring and summer. Sometimes I can’t even find a container of the arils.
Not only am I a complete maniac over their gorgeous color, I just absolutely LOVE to use them as a snack, in yogurt, in chicken dishes and of course, in salads. Since I’m a bit fanatical over that little thing called texture, their juicy pop does me in. Flipping out over it. I also think they are totally refreshing. I have been known to sit on the couch with an actual pomegranate in a bowl and pick out the arils one by one.
I’ve also been known to create a giant mess. (Worth it.)
I’m living in a world where the leaves appeared to have changed colors over night. This past weekend we planned on taking a nice little fall drive (because we are 85 years old) but it just seemed so… green. Instead we sat around and ate our weight in homemade chicken cheesesteaks, played on pinterest until our eyes hurt, watched so much TV that I don’t even know what real life is anymore and cuddled on the couch, which translates to laying on our own sides of the sectional since we desperately like our own space. I also put a major dent in a container of Trader Joe’s pumpkin ice cream, and for someone who has been eating pumpkin ice cream for 20 years or so, I actually think their version is the best one. Good old Joe. I’ve got a spoon in it now.
But then yesterday, I wake up and boom – the trees are suddenly red and orange and fifty shades of yellow. Can’t it be the weekend forever?
Oh well. Salad time.
This salad is practically a big, fat copout – it’s quite similar to my autumn panzanella from a few years ago, but a few quick changes make it diverse enough for me. You can really throw it together in less than 20 minutes or so, but it definitely constitutes and entire meal. The squash just MAKES it. I love roasting them in the skin so they can be little handheld snacks. For this particular acorn squash, I caramelized it in some coconut oil and a little brown sugar. I don’t know why but those two things make thing a complete flavor explosion, if I can be so cliché. Plus, they look like adorable little crowns or something with their pretty scalloped edges. So cute.
Says the person who now calls her food cute.
Some other little bits to give it an autumn kick include the toasted spiced pecans. You can swap those out for almonds or walnuts or hazelnuts or no nuts – whatever floats your boat. I threw them in with the arils for the extra crunch crunch crunch. A salad is one of the few dishes that I don’t find nuts to completely DESTROY. Like brownies or cookies. Can you really trust someone who loves nuts in their brownies?
I kid I kid.
The final step in this healthy fall mess is the pomegranate ginger dressing – pom juice with some freshly grated ginger and garlic and lots of vinegar and oil. Vinegar is also what makes a salad for me and many times I’ll use my fave pomegranate balsamic to bring everything together. Since I’m all about a salad with as few green vegetable things as possible… this one does me in.
I like to eat seasons.
Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette
YIELD: SERVES 2 TO 4
TOTAL TIME: 30 MINUTES
ingredients:
2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepped
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced
pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
directions:
Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.
Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.
pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
And color!
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Fay Drus Roll Mop Herrings
StandardIngredients
Serves: 8
- 600ml (1 pt) water
- 55g (2 oz) salt
- 8 herring fillets
- 450ml (3/4 pt) red wine vinegar
- 8 whole cloves
- 8 allspice berries
- 8 whole black peppercorns
- 2 bay leaves
- Dijon mustard, as needed
- 1 dessertspoon sugar
Method
Prep:20min › Cook:15min › Extra time:3days8hr curing › Ready in:3days9hr35min
- Dissolve the salt in 600ml (1 pt) of water.
- Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
- Put 450ml (3/4 pt) water and vinegar in a saucepan. Add the spices, bay leaves and sugar and bring to the boil. Take off the heat and allow to cool. Pass through a sieve to remove the whole spices.
- Spread the fillets with Dijon mustard and then roll starting from the wide end and securing with a cocktail stick or short length of wooden kebab skewer. Pack them in a preserving jar and fill with the cooled vinegar.
- Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.
Tip
You can use four whole herrings and fillet them yourself, if desired.
I use red wine vinegar but you can also use cider vinegar as an alternative.
The strange implement in the photo is an old gadget that was used to make a single cup of tea back in the days before tea bags were invented. Mine was given to me by my mother and I don’t think they’re available these days. It makes adding spices to a mix so much easier. The alternative is to just add the ingredients and then sieve the vinegar before use.
List of culinary vegetables
StandardLeafy and salad vegetables
Iceberg lettuce field in Northern Santa Barbara County
- Amaranth (Amaranthus cruentus)
- Arugula (Eruca sativa)
- Beet greens (Beta vulgaris subsp. vulgaris)
- Bok choy (白菜 Brassica rapa Chinensis group)
- Borage greens (Borago officinalis)
- Broccoli Rabe (Brassica rapa subsp. rapa)
- Brussels sprout (Brassica oleracea Gemmifera group)
- Cabbage (Brassica oleracea Capitata group)
- Catsear (Hypochaeris radicata)
- Celery (Apium graveolens)
- Celtuce (Lactuca sativa var. asparagina)
- Chaya (Cnidoscolus aconitifolius subsp. aconitifolius)
- Chickweed (Stellaria)
- Chicory (Cichorium intybus)
- Chinese mallow (Malva verticillata)
- Chrysanthemum leaves (Chrysanthemum coronarium)
- Collard greens (Brassica oleracea)
- Common Purslane (Portulaca oleracea)
- Corn salad (Valerianella locusta)
- Cress (Lepidium sativum)
- Dandelion (Taraxacum officinale)
- Dill (Anethum graveolens)
- Endive (Cichorium endivia)
- Fat hen (Chenopodium album)
- Fiddlehead (Pteridium aquilinum, Athyrium esculentum)
- Fluted pumpkin (Telfairia occidentalis)
- Garden Rocket (Eruca sativa)
- Golden samphire (Inula crithmoides)
- Good King Henry (Chenopodium bonus-henricus)
- Greater Plantain (Plantago major)
- Kai-lan (Gai Lan 芥蘭 Brassica rapa Alboglabra group)
- Kale (Brassica oleracea Acephala group)
- Komatsuna (Brassica rapa Pervidis or Komatsuna group)
- Kuka (Adansonia spp.)
- Lagos bologi (Talinum fruticosum)
- Lamb’s lettuce (Valerianella locusta)
- Lamb’s Quarters (Chenopodium album)
- Land cress (Barbarea verna)
- Lettuce (Lactuca sativa)
- Lizard’s tail (Houttuynia cordata)
- Malabar Spinach (Basella alba)
- Melokhia (Corchorus olitorius, Corchorus capsularis)
- Miner’s Lettuce
- Mizuna greens (Brassica rapa Nipposinica group)
- Mustard (Sinapis alba)
- Napa cabbage (Siu Choi 召菜 Brassica rapa Pekinensis group)
- New Zealand Spinach (Tetragonia tetragonioides)
- Orache (Atriplex hortensis)
- Pak choy (Bok Choy 白菜 Brassica rapa Chinensis group)
- Paracress (Acmella oleracea)
- Pea sprouts/leaves (Pisum sativum)
- Poke (Phytolacca americana)
- Radicchio (Cichorium intybus)
- Samphire (Crithmum maritimum)
- Sculpit/Stridolo (Silene inflata) an Italian vegetable considered to taste like a cross between arugula and cos lettuce
- Sea beet (Beta vulgaris subsp. maritima)
- Sea kale (Crambe maritima)
- Sierra Leone bologi (Crassocephalum spp.)
- Soko (Celosia argentea)
- Sorrel (Rumex acetosa)
- Spinach (Spinacia oleracea)
- Summer purslane (Portulaca oleracea)
- Swiss chard (Beta vulgaris subsp. cicla var. flavescens)
- Tatsoi (Brassica rapa Rosularis group)
- Turnip greens (Brassica rapa Rapifera group)
- Watercress (Nasturtium officinale)
- Water spinach (Ipomoea aquatica)
- Wheatgrass (Triticum aestivum)
- Winter purslane (Claytonia perfoliata)
- Yarrow (Achillea millefolium)
- Yao Choy (Yu Choy, Rape, 油菜 Brassica napus)
Fruits
- Avocado (Persea americana)
- Bell pepper (Capsicum annuum)
- Bitter melon/Bitter gourd (Momordica charantia)
- Chayote (Sechium edule)
- Cucumber (Cucumis sativus)
- Ivy Gourd (Coccinia grandis)
- Eggplant/Aubergine/Brinjal (Solanum melongena)
- Luffa (Luffa cylindrica)
- Olive fruit (Olea europaea)
- Pumpkin (Cucurbita spp.)
- Squash (Cucurbita spp.)
- Sweet corn aka corn; aka maize (Zea mays)
- Sweet pepper (Capsicum annuum Grossum group)
- Tinda (Praecitrullus fistulosus)
- Tomatillo (Physalis philadelphica)
- Tomato (Solanum lycopersicum var)
- Vanilla (Vanilla spp.)
- West Indian gherkin (Cucumis anguria)
- Winter melon (Benincasa hispida)
- Zucchini/Courgette (Cucurbita pepo)
Flowers and flower buds
- Artichoke (Cynara cardunculus, C. scolymus)
- Broccoli (Brassica oleracea)
- Caper (Capparis spinosa)
- Cauliflower (Brassica oleracea)
- Courgette flowers (Cucurbita spp.)
- Squash blossoms (Cucurbita spp.)
Podded vegetables (Legumes)
- American groundnut (Apios americana)
- Azuki bean (Vigna angularis)
- Black-eyed pea (Vigna unguiculata subsp. unguiculata)
- Chickpea (Cicer arietinum)
- Common bean (Phaseolus vulgaris)
- Drumstick (Moringa oleifera)
- Dolichos bean (Lablab purpureus)
- Fava bean (Vicia faba)
- Garbanzo (Cicer arietinum)
- Green bean (Phaseolus vulgaris)
- Guar (Cyamopsis tetragonoloba)
- Horse gram (Macrotyloma uniflorum)
- Indian pea (Lathyrus sativus)
- Lentil (Lens culinaris)
- Lima Bean (Phaseolus lunatus)
- Moth bean (Vigna acontifolia)
- Mung bean (Vigna radiata)
- Okra (Abelmoschus esculentus)
- Pea (Pisum sativum)
- Peanut (Arachis hypogaea)
- Pigeon pea (Cajanus cajan)
- Ricebean (Vigna umbellata)
- Runner bean (Phaseolus coccineus)
- Snap pea (Pisum sativum var. macrocarpon)
- Snow pea (Pisum sativum var. saccharatum)
- Soybean (Glycine max)
- Tarwi (tarhui, chocho; Lupinus mutabilis)
- Tepary bean (Phaseolus acutifolius)
- Urad bean (Vigna mungo)
- Velvet bean (Mucuna pruriens)
- Winged bean (Psophocarpus tetragonolobus)
- Yardlong bean (Vigna unguiculata subsp. sesquipedalis)
Bulb and stem vegetables
- Asparagus (Asparagus officinalis)
- Cardoon (Cynara cardunculus)
- Celeriac (Apium graveolens var. rapaceum)
- Celery (Apium graveolens)
- Chives (Allium schoenoprasum)
- Elephant Garlic (Allium ampeloprasum var. ampeloprasum)
- Florence fennel (Foeniculum vulgare var. dulce)
- Garlic (Allium sativum)
- Garlic Chives (Allium tuberosum)
- Kohlrabi (Brassica oleracea Gongylodes group)
- Kurrat (Allium ampeloprasum var. kurrat)
- Lemongrass (Cymbopogon citratus)
- Leek (Allium porrum)
- Lotus root (Nelumbo nucifera)
- Nopal (Opuntia ficus-indica)
- Onion (Allium cepa)
- Pearl onion (A. ampeloprasum var. sectivum or A. ampeloprasum ‘Pearl-Onion Group)
- Potato onion (‘Aggregatum group’ of Allium cepa)
- Prussian asparagus (Ornithogalum pyrenaicum)
- Spring Onion/Scallion (Allium wakegi)
- Shallot (Allium cepa Aggregatum group)
- Tree onion (Allium × proliferum) Also known as Egyptian Walking Onion due to its ability spread straight to another part of the garden
- Welsh onion (Allium fistulosum)
- Wild leek (Allium tricoccum)
Root and tuberous vegetables
Potatoes are one of the most used staple foods.
- Ahipa (Pachyrhizus ahipa)
- Arracacha (Arracacia xanthorrhiza)
- Bamboo shoot (Bambusa vulgaris and Phyllostachys edulis)
- Beetroot (Beta vulgaris subsp. vulgaris)
- Burdock (Arctium lappa)
- Broadleaf arrowhead (Sagittaria latifolia)
- Camas (Camassia)
- Canna (Canna spp.)
- Carrot (Daucus carota)
- Cassava (Manihot esculenta)
- Chinese artichoke (Stachys affinis)
- Daikon (Raphanus sativus Longipinnatus group)
- Earthnut pea (Lathyrus tuberosus)
- Elephant Foot yam (Amorphophallus_paeoniifolius)
- Ensete (Ensete ventricosum)
- Galangal (Alpinia galanga)
- Ginger (Zingiber officinale)
- Hamburg parsley (Petroselinum crispum var. tuberosum)
- Horseradish (Armoracia rusticana)
- Jerusalem artichoke (Helianthus tuberosus)
- Jícama (Pachyrhizus erosus)
- Mashua (Tropaeolum tuberosum)
- Parsnip (Pastinaca sativa)
- Pignut (Conopodium majus)
- Potato (Solanum tuberosum)
- Prairie turnip (Psoralea esculenta)
- Radish (Raphanus sativus)
- Rutabaga (Brassica napus Napobrassica group)
- Salsify (Tragopogon porrifolius)
- Scorzonera (Scorzonera hispanica)
- Skirret (Sium sisarum)
- Swede (Brassica napus Napobrassica group)
- Sweet Potato or Kumara (Ipomoea batatas)
- Taro (Colocasia esculenta)
- Ti (Cordyline fruticosa)
- Tigernut (Cyperus esculentus)
- Turmeric (Curcuma longa)
- Turnip (Brassica rapa Rapifera group)
- Ulluco (Ullucus tuberosus)
- Wasabi (Wasabia japonica)
- Water caltrop (Trapa natans) or (Trapa bicornis).
- Water chestnut (Eleocharis dulcis)
- Yacón (Smallanthus sonchifolius)
- Yam (Dioscorea spp.)[2]
Sea vegetables
Caulerpa is a genus of edible seaweed.
- Aonori (Monostroma spp., Enteromorpha spp.)
- Arame (Eisenia bicyclis)
- Carola (Callophyllis variegata)
- Dabberlocks or badderlocks (Alaria esculenta)
- Dulse or dillisk (Palmaria palmata)
- Hijiki (Hizikia fusiformis)
- Kombu (Laminaria japonica)
- Laver (or gim) (Porphyra spp.)
- Mozuku (Cladosiphon okamuranus)
- Nori (Porphyra spp.)
- Ogonori (Gracilaria spp.)
- Sea grape (Caulerpa spp.)
- Sea lettuce (Ulva lactuca)
- Wakame (Undaria pinnatifida)
French cooking terms
StandardHere is the definitive list of common French culinary terms — a useful partner to cookbooks, or watching your favourite cookery show. If we have missed any let us know.
Allumette
The allumette measures approximately ⅛ in/2 mm by ⅛ in/2 mm by 2½ in/6 cm inches. It’s also the starting point for the brunoise.
Bain-marie
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.
Batonnet
Batonnet translates to “little stick”. The batonnet measures approximately ¼in/5 mm by ¼in/½ mm x 2½-3 inches or about 8cm. It is also the starting point for the small dice.
Bavarois
A creamy pudding made with cream and eggs, then set using gelatin.
Beignets
Small dollops of dough that are fried — very much like fritters.
Beurre Manié
Butter and flour mixed together in equal parts and used to thicken stews, soups, and casseroles.
Beurre Noisette
Browned butter.
Bisque
A smooth, creamy soup made from a base of shellfish stock.
Blanch
To place fruit or vegetables in boiling water so the skin can be removed more easily.
Blanquette
A stew made from meat that has not been browned or fried. Usually refers to stews made of lamb, chicken or veal.
Bouchées
Small puff pastry cases with a savoury filling, usually served as an Hors d’Oeuvre.
Bouillon
A broth or stock, usually a meat, some vegetables and a bouquet garni boiled in water.
Bouquet Garni
A mixture of fresh herbs tied together with string and used to flavour stews, soups etc. It refers to a mix of parsley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before serving.
Brule
To burn a food to caramelize the sugar on a foods surface.
Brunoise
Vegetables cut into very small diced pieces, based on a julienne cut, but just turned 90° and diced.
Canapé
An appetizer consisting of a small bread or biscuit base covered with a flavoured topping such asPâté.
Chapelux
Browned breadcrumbs.
Chaud-froid
A French term describing a dish that is first cooked and then chilled for service.
Chiffonade
Rolling up herbs, or leafy greens like spinach and cutting them into very fine shreds.
Chine
To remove the backbone from a rack of ribs.
Choux
Choux Pastry, or Pâte à Choux, is a light pastry dough made from butter, water, flour, and eggs. Instead of a raising agent its high moisture content creates steam during cooking to puff the pastry. Amongst others, choux pastry is used make profiteroles, croquembouches, and éclairs.
Compote
A dessert consisting of fruit stewed in a sugar syrup, originates from the 17th century.
Concassé
A French term for rough chopping ingredients — usually referring to tomatoes.
Consommé
A richly flavoured, clear soup. To achieve this, egg whites are added and the soup is simmered to allow the inpurities to be skimmed off.
Coulis
A thick sauce usually made from one main ingredient, such as raspberry coulis.
Court Bouillon
Flavoured liquid used for cooking fish.
Crêpes
Very thin pancakes.
Croquettes
A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.
Croustade
Bread piece dipped in butter and baked until it is crisp.
Croûte
Crust. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.
Croûtons
Small cubes of fried, or recooked bread used as a garnish in salads and soups.
Dariole
A small cylindrical mold used for the creation of baked desserts.
Déglacer
To deglaze, or loosen the browned juices and fats from the bottom of a frying pan or saucepan by adding liquid, then bringing to a boil and stirring. The liquid is usually water, wine or stock.
Dégorger
To extract juices from meat, fish or vegetables, usually by salting them, then soaking or washing. It is usually done to remove a strong taste.
Dépouiller
To skim off the skin that accumulates at the top of a stock or sauce.
Duxelles
Finely chopped raw mushrooms, used as a stuffing. Sometimes combined with chopped ham or scallops.
En croute
Wrapped in pastry and then baked in an oven.
Entrecôte
Sirloin steak.
Entrée
The term used to refer to something served before the main course but is used now to refer to the actual main course.
Entremet
A dessert or sweet – but does not include pastries.
Escalope
A thin, boneless slice of meat.
Farce
Stuffing.
Flamber or Flambé
To set an alcohol — usually brandy — on fire.
Frappé
Something that is iced, or set on or in a bed of ice.
Fricassé
A stew made from poultry, meat or rabbit that has a white sauce.
Glace de Viande
Reduced brown stock used to add color and flavour to sauces.
Gratiner or Au Gratin
To sprinkle the surface of a cooked food with breadcrumbs and butter, and sometimes cheese and left brown under heat. The finished food is referred to as au gratin as in au gratin potatoes.
Hors d’Oeuvre
The first course or appetiser.
Jardiniere
Vegetables cut into batons — similar to julienne but thicker.
Julienne
A standard Julienne cut is 4mm x 4mm x 5cm, or ⅛ x ⅛ x 2 inches. ⅛th of an inch is approx. 3mm, but these sizes do vary.
Jus or Jus de Viande
A French word loosely translated into “juice”, but has a more specific meaning than the translation. In French cookery it is primarily a sauce made by diluting the pan juices of a roast with liquid then boiling it in the roasting pan until all of the sediment has absorbed into the stock. Also used to describe thickened or clear brown stock, especially veal. The juices squeezed from raw vegetables or fruits are also referred to as “jus.”
Jus Lié
Thickened gravy.
Liaison
Ingredients used for thickening sauces, soups or other liquids.
Macédoine
A salad of small pieces of mixed vegetables or fruit.
Marmite
French word for a covered earthenware container for soup. The soup is both cooked and served in it. Not to be confused with the product Marmite!
Mirepoix
A mixture of braising vegetables, usually celery, carrots and onions.
Moulè-â-manqué
A cake tin that is wider at the base than at the top and only about 2cm or 1inch in depth.
Napper
To coat, mask or cover with something.
Noisette
The word literally means ” hazelnuts “, but can also refer to something being nut brown in colour. For example, beurre noisette is butter browned over heat until it becomes a nut brown color. It can also refer to boneless rack of lamb that is rolled, tied and cut into rounds.
Nouvelle Cuisine
A term that refers to the style of cooking that features lighter dishes with lighter sauces and very fresh ingredients.
Panade
A very thick mixture usually made from a combination of flour, butter, and milk that is used as a base for dishes such as soufflés and fish cakes.
Papillote
A wrapping of parchment paper around fish or meat used for cooking. The paper is used to retain moisture.
Parisienne
Refers to potatoes molded into balls with a melon scoop, and fried or roasted.
Pâte
A basic mixture or paste – often refers to uncooked dough, or pastry.
Pâté
A paste made of liver, pork or game.
Paysanne
Vegetables cut into thin slices.
Pâtisserie
A sweet or pastry, it also refers to a cake shop.
Piquer
To insert fat, such as bacon into meat or poultry.
Portefeuille
A French term describing dishes in which the food is stuffed, folded, or placed in layers. Common preparations of this type are omelets, gratins, or stuffed chicken breast.
Poussin
A young chicken.
Quenelle
Quenelle is a minced fish or meat mixture that is formed into small shapes and then poached. It also refers to the shape that the minced mixture is made into.
Ragoût
A stew
Réchauffée
Reheated food.
Repere
Flour mixed with water or egg white and used to seal pans when cooking food slowly. Often used when cooking a ragoût.
Revenir
To quickly fry meats or vegetables in hot fat to warm them through.
Roux
Melted butter to which flour has been added – used as a thickener for sauces or soups.
Rouille
A garlic and oil emulsion used as flavouring.
Sautoir
A deep frying pan with a lid – used for recipes that require fast frying then slow cooking.
Terrine
A Pâté or similar mixture of minced ingredients is baked or steamed in a loaf shaped container.
Timbale
A dish cooked in a mold that is higher than it is wide and has sloping sides.
Velouté
A type of sauce made from butter, flour, cream and stock.
Vol-au-vent
A large pastry case made of puff pastry that is usually used as a container for creamed dishes, such as creamed chicken.
Glossary of Cooking Terms
Unfamiliar with popular ingredients, terms and techniques? Take a look at our comprehensive A-Z guide to cooking.
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Thin, almost transparent noodles made from mung bean flour. They also are called bean noodles or cellophane noodles.
The buds of a spiny shrub that grows from Spain to China. Found next to the olives in the the supermarket, capers have an assertive flavor that can best be described as the marriage of citrus and olive, plus an added tang that comes from the salt and vinegar of their packaging brine. While the smaller buds bring more flavor than the larger buds, both can be used interchangeably in recipes.
In cooking, this French word, meaning “made of rags,” refers to thin strips of fresh herbs or lettuce.
Milk chocolate is at least 10-percent pure chocolate with added cocoa butter, sugar, and milk solids.
Semisweet and bittersweet chocolate can be used interchangeably. They contain at least 35-percent pure chocolate with added cocoa butter and sugar.
Sweet chocolate is dark chocolate that contains at least 15-percent pure chocolate with extra cocoa butter and sugar.
Unsweetened chocolate is used for baking and cooking rather than snacking. This ingredient contains pure chocolate and cocoa butter with no sugar added.
Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Dutch-process or European-style cocoa powder has been treated to neutralize acids, making it mellower in flavor.
White chocolate, which has a mild flavor, contains cocoa butter, sugar, and milk solids. Products such as white baking bars, white baking pieces, white candy coating, and white confectionery bars are sometimes confused with white chocolate. While they are often used interchangeably in recipes, they are not truly white chocolate because they do not contain cocoa butter.
To smash food into smaller pieces, generally using hands, a mortar and pestle, or a rolling pin. Crushing dried herbs releases their flavor and aroma.
For cake recipes, allow eggs to stand at room temperature for 30 minutes before using. If the cake recipe calls for separated eggs, separate them immediately after removing them from the refrigerator and use them within 30 minutes. For all other recipes, use eggs straight from the refrigerator.
Some undiluted oils are also available, usually at pharmacies. These include oil of anise, oil of cinnamon, oil of cloves, oil of peppermint, and oil of wintergreen. Do not try to substitute oils for ground spices in recipes. Oils are so concentrated that they’re measured in drops, not teaspoons. Oil of cinnamon, for example, is 50 times stronger than ground cinnamon. You can, however, substitute 1 or 2 drops of an oil for 1/2 teaspoon extract in frosting or candy recipes.
All-purpose flour: This flour is made from a blend of soft and hard wheat flours and, as its name implies, can be used for many purposes, including baking, thickening, and coating. All-purpose flour usually is sold presifted and is available bleached or unbleached. Bleached flour has been made chemically whiter in appearance. Some cooks prefer the bleached flour to make their cakes and bread as white as possible, while other cooks prefer their flour to be processed as little as necessary. Both bleached and unbleached flour are suitable for home baking and can be used interchangeably.
Bread flour: This flour contains more gluten than all-purpose flour, making it ideal for baking breads, which rely on gluten for structure and height. If you use a bread machine, use bread flour instead of all-purpose flour for best results. Or use all-purpose flour and add 1 or 2 tablespoons of gluten flour (available in supermarkets or health food stores).
Cake flour: Made from a soft wheat, cake flour produces a tender, delicate crumb because the gluten is less elastic. It’s too delicate for general baking, but to use it for cakes, sift it before measuring and use 1 cup plus 2 tablespoons of cake flour for every 1 cup all-purpose flour specified.
Gluten flour: Because whole-grain flours are low in gluten, some whole-grain bread recipes often call for a little gluten flour to help the finished loaf attain the proper texture. Sometimes called wheat gluten, gluten flour is made by removing most of the starch from high-protein, hard-wheat flour. If you can’t find gluten flour at a supermarket, look for it at a health food store.
Pastry flour: A soft wheat blend with less starch than cake flour. It is used for making pastry.
Self-rising flour: An all-purpose flour with salt and a leavener, such as baking powder, added. It is generally not used for making yeast products.
Specialty flours: Specialty flours, such as whole wheat, graham, rye, oat, buckwheat, and soy, generally are combined with all-purpose flour in baking recipes because none has sufficient gluten to provide the right amount of elasticity on its own.
The strongly scented, pungent bulb of a plant related to an onion. A garlic clove is one of the several small segments that make up a garlic bulb. Elephant garlic is larger, milder, and more closely related to the leek. Store firm, fresh, plump garlic bulbs in a cool, dry, dark place; leave bulbs whole because individual cloves dry out quickly. Convenient substitutes are available; for each clove called for in a recipe use either 1/8 teaspoon garlic powder or 1/2 teaspoon bottled minced garlic.
To dissolve one envelope of unflavored gelatin: Place gelatin in a small saucepan and stir in at least 1/4 cup water, broth, or fruit juice. Let it stand 5 minutes to soften, then stir it over low heat until the gelatin is dissolved.
Do not mix gelatin with figs, fresh pineapple (canned pineapple is not a problem), fresh ginger, guava, kiwifruit, and papaya, as these foods contain an enzyme that prevents gelatin from setting up.
Some recipes call for gelatin at various stages of gelling. “Partially set” means the mixture looks like unbeaten egg whites. At this point, solid ingredients may be added. “Almost firm” describes gelatin that is sticky to the touch. It can be layered at this stage. “Firm” gelatin holds a cut edge and is ready to be served.
The root of a semitropical plant that adds a spicy-sweet flavor to recipes (also called gingerroot). Ginger should be peeled before using. To peel, cut off one end of the root and use a vegetable peeler to remove the brown outer layer in strips. To grate ginger, use the fine holes of a grater. To mince ginger, slice peeled ginger with the grain (lengthwise) into thin sticks. Stack the sticks in a bundle and cut them finely. Ginger stays fresh two or three weeks in the refrigerator when wrapped loosely in a paper towel. For longer storage, place unpeeled ginger in a freezer bag and store in freezer. Ginger will keep indefinitely when frozen, and you can grate or slice the ginger while it’s frozen. In a pinch, ground ginger can be used for grated fresh ginger. For 1 teaspoon grated fresh ginger, use 1/4 teaspoon ground ginger.
A confection made from pieces of ginger (gingerroot) cooked in a sugar syrup, then coated with sugar. Also known as candied ginger. Store in a cool, dry, dark place.
To rub food, such as hard cheeses, vegetables, or whole nutmeg or ginger, across a grating surface to make very fine pieces. A food processor also may be used.
To coat a utensil, such as a baking pan or skillet, with a thin layer of fat or oil. A pastry brush works well to grease pans. Also refers to fat released from meat and poultry during cooking.
Note that honey should not be given to children who are younger than one year old because it can contain trace amounts of botulism spores. These spores could trigger a potentially fatal reaction in children with undeveloped immune systems.
A highly aromatic, lemon-flavored herb often used in Asian cooking. To use, trim the fibrous ends and slice what remains into 3- to 4-inch sections. Cut each section in half lengthwise, exposing the layers. Rinse pieces under cold water to remove any grit and slice the lemongrass thinly. In a pinch, substitute 1/2 teaspoon finely shredded lemon peel for 1 tablespoon lemongrass.
To gently swirl one food into another. Marbling is usually done with light and dark batters for cakes or cookies.
Buttermilk: Buttermilk is a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking recipes.
Evaporated milk: Made from whole milk, canned evaporated milk has had about half of its water removed; it lends a creamy richness to many recipes, including pumpkin pie. Measure it straight from the can for recipes calling for evaporated milk; to use it in place of fresh milk, dilute it as directed on the can (usually with an equal amount of water) to make the quantity called for in the recipe. Evaporated milk is also available in low-fat and fat-free versions. Evaporated milk is not interchangeable with sweetened condensed milk.
Fat-free half-and-half: Made mostly from skim milk, with carrageenan for body, this product can bring a creamy flavor to recipes without added fat. Experiment using it in cornstarch or flour-thickened soup, sauce, and gravy recipes that call for regular half-and-half.
Light cream and half-and-half: Light cream contains 18 to 30 percent milk fat. Half-and-half is a mixture of milk and cream. They’re interchangeable in most recipes; however, neither contains enough fat to be whipped.
Nonfat dry milk powder: When reconstituted, this milk product can be used in cooking.
Sour cream and yogurt: Sour cream is traditionally made from light cream with a bacterial culture added, while yogurt is made from milk with a bacterial culture added. Both are available in low-fat and fat-free varieties.
Sweetened condensed milk: This product is made with whole milk that has had water removed and sugar added. It is also available in low-fat and fat-free versions. Sweetened condensed milk is not interchangeable with evaporated milk or fresh milk.
Whipping cream: It contains at least 30 percent milk fat and can be beaten into whipped cream.
Whole, low-fat or light, reduced-fat, and fat-free milk: Because these milk types differ only in the amount of fat they contain and in the richness of flavor they lend to foods, they may be used interchangeably in cooking. Recipes in this cookbook were tested using reduced-fat (2 percent) milk.
When grinding nuts, take extra care not to overgrind them, or you may end up with a nut butter. If you’re using a blender or processor to grind them, add 1 tablespoon of the sugar or flour from the recipe for each cup of nuts to help absorb some of the oil. Use a quick start-and-stop motion for better control over the fineness. For best results, grind the nuts in small batches and be sure to let the nuts cool after toasting and before grinding.
A high-fat nut that comes from certain varieties of pine trees. Their flavor ranges from mild and sweet to pungent. They go rancid quickly; store in the refrigerator or freezer. In a pinch, substitute chopped almonds or, in cream sauces, walnuts.
Thin noodles, popular in Asian cooking, that are made from finely ground rice and water. When fried, they puff into light, crisp strands. They can also be soaked to use in stir-fries and soups. Thicker varieties are called rice sticks. Find in Asian markets; substitute vermicelli or capellini for thin rice noodles, linguine or fettuccine for thicker rice sticks.
These round, flat, edible papers, made from the pith of a rice-paper plant, are used for wrapping spring rolls.
To separate and remove the membrane of segments of citrus fruits. To section oranges, use a paring knife to remove the peel and white rind. Working over a bowl to catch the juice, cut between one orange section and the membrane, slicing to the center of the fruit. Turn the knife and slide it up the other side of the section along the membrane, cutting outward. Repeat with remaining sections.
To push food across a shredding surface to make long, narrow strips. Finely shred means to make long thin strips. A food processor also may be used. Lettuce and cabbage may be shredded by thinly slicing them.
A flat, usually thin, piece of food cut from a larger piece. Also the process of cutting flat, thin pieces
To cut food, often fresh herbs or dried fruit, with kitchen shears or scissors into very small, uniform pieces using short, quick strokes.
Made from wheat and buckwheat flours, soba noodles are a favorite Japanese fast food. In a pinch, substitute a narrow whole wheat ribbon pasta, such as linguine.
Brown sugar: A mix of granulated sugar and molasses. Dark brown sugar has more molasses, and hence, more molasses flavor than light brown sugar (also known as golden brown sugar). Unless otherwise specified, recipes in this cookbook were tested using light brown sugar. In general, either can be used in recipes that call for brown sugar, unless one or the other is specified.
Tip: To help keep brown sugar soft, store it in a heavy plastic bag or a rustproof, airtight container and seal well. If it becomes hard, you can resoften it by emptying the hardened sugar into a rustproof container and placing a piece of soft bread in the container; the sugar will absorb the moisture and soften in a day or two. After the sugar has softened, remove the bread and keep the container tightly closed.
Coarse sugar: Often used for decorating baked goods, coarse sugar (sometimes called pearl sugar) has much larger grains than regular granulated sugar; look for it where cake-decorating supplies are sold.
Granulated sugar: This white, granular, crystalline sugar is what to use when a recipe calls for sugar without specifying a particular type. White sugar is most commonly available in a fine granulation, though superfine (also called ultrafine or castor sugar), a finer grind, is also available. Because superfine sugar dissolves readily, it’s ideal for frostings, meringues, and drinks.
Powdered sugar: Also known as confectioner’s sugar, this is granulated sugar that has been milled to a fine powder, then mixed with cornstarch to prevent lumping. Sift powdered sugar before using.
Raw sugar: In the United States, true raw sugar is not sold to consumers. Products labeled and sold as raw sugar, such as Demerara sugar and turbinado sugar, have been refined in some way. Cleaned through a steaming process, turbinado sugar is a coarse sugar with a subtle molasses flavor. It is available in many health food stores.
Vanilla sugar: Infused with flavor from a dried vanilla bean, vanilla sugar tastes great stirred into coffee drinks and sprinkled over baked goods. To make vanilla sugar, fill a 1-quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool, dry place for several weeks before using. It will keep indefinitely.
Flour and cornstarch: All-purpose flour and cornstarch are starches commonly used to thicken saucy mixtures. Cornstarch produces a more translucent mixture than flour and has twice the thickening power. Before adding one to a hot mixture, stir cold water into a small amount. You can also combine either flour or cornstarch with cold water in a screw-top jar and shake until thoroughly blended. It is critical that the starch-water mixture be free of lumps to prevent lumps in your sauce or gravy.
Quick-cooking tapioca: This is a good choice for foods that are going to be frozen because, unlike flour- and cornstarch-thickened mixtures, frozen tapioca mixtures retain their thickness when reheated.
Tip: When using tapioca as a thickener for crockery cooking and freezer-bound foods, you can avoid its characteristic lumpy texture by grinding the tapioca with a mortar and pestle before adding to the recipe.
Sometimes referred to as sun-dried tomatoes, these shriveled-looking tomato pieces boast an intense flavor and chewy texture. They’re available packed in olive oil or dry. Follow recipe directions for rehydrating dry tomatoes. If no directions are given, cover with boiling water, let stand about 10 minutes or until pliable, then drain well and pat dry. Snip pieces with scissors if necessary. Generally, dry and oil-packed tomatoes can be used interchangeably, though the dry tomatoes will need to be rehydrated, and the oil-packed will need to be drained and rinsed.
A small, thin, flat bread, popular in Mexican cooking, that is made from corn or wheat flour and usually is wrapped around a filling. To warm and soften flour tortillas, wrap a stack of 8 to 10 in foil and heat in a 350 degree F oven for 10 minutes.
Stuffed savory Asian pastries. The wrappers, paper-thin skins used to make wontons, can be found in the produce aisle or in Asian markets. Wonton wrappers are similar to, but smaller than, egg roll skins.
Active dry yeast: This is the most popular form; these tiny, dehydrated granules are mixed with flour or dissolved in warm water before they’re used.
Bread-machine yeast: This highly active yeast was developed especially for use in doughs processed in bread machines.
Quick-rising active dry yeast (sometimes called fast-rising or instant yeast): This is a more active strain of yeast than active dry yeast, and it substantially cuts down on the time it takes for dough to rise. This yeast is usually mixed with the dry ingredients before the warm liquids are added. The recipes in this book were tested using active dry yeast.
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Stephen Drus – Chicken and rocket pita pockets
StandardIngredients
2 whole-wheat pitas, halved and opened
110ml mayonnaise
1 tsp. lemon zest
110ml rocket pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1-cm pieces
8 cherry tomatoes, quartered
225g rocket
For the rocket pesto:
450g packed rocket
1 clove garlic, peeled and halved
110ml olive oil
110g grated Parmesan
½ tsp. salt
¼ tsp. freshly ground black pepper
Method
Chicken and rocket pita pockets
1) Preheat the oven to 150C/Gas Mark 2.
2) Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
3) In a large bowl, combine the mayonnaise, lemon zest and arugula pesto. Stir in the diced chicken.
4) To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 60g arugula and serve.
5) For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.
I made this last night – with leftover acorn squash I had from doing stuffed acorn squash. Oh my goodness. This was so good. I didn’t actually make my own pomegranate dressing, we bought this delicious kind, but it was so incredible.
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just as Jack implied I’m impressed that any one can make $5759 in 1 month on the computer. learn the facts here now Exit35com
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..send info on making $5759 in 1 month on computor….thanks
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Please send details. Thank you!
i’m so glad you shared this stuff. totally mind-blowin-knock-yer-socks-off-hit-me-over-the-head-with-a-hammer good.
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This. Was. Delicious. I love fall even more than I knew. Thanks for sharing!
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These photos are freakin gorgeous!!
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I got stuff to make this and I have a crazy question, is the squash skin edible?
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I made this for dinner tonight & omg this is amazing. I didn’t need to use the brown sugar on the squash & it was sooooo good! I will def be making this again, maybe even for thanksgiving!
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So I’m new to the whole pomegranate scene and I need a little help! Do I just eat the whole aril? Isn’t that a seed in the middle?! (Bought one, brought it home and dissected like the directions showed, now I have arils in the fridge awaiting further instructions!)
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i personally do eat the whole aril – i don’t mind at all. some people spit out the inside seed though. i think it’s just preference!
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What a grgeous salad. I love the idea of carmelized squash.
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I am NOT a fan of pomegranate arils but I do love the juice. This salad looks so good, I will probably just swap out the arils for dried cranberries and make the rest as is. Yum. Also, I now need to try Trader Joe’s pumpkin ice cream- thanks!
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This looks beautiful and delicious! I love all of those ingredients. What a fabulous combination. I’ve included this in my round-up of favorite recipe pins on my “Friday Favorites” post. Thanks!
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The richness of this photo has stayed with me for days!
I am making this tonight 🙂
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This is on the menu this week for sure! Looks amazing! And quite simple to make… Thanks for posting this!!!!
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Never thought all these leftover foods I had in the fridge would make a perfect salad like this! Glad google gave me this link when I googled for all those ingredients combined. Wooowww, truly amazing 🙂 Thanks for the recipe (and the pretty pics!!)
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love this, making for dinner tonight, was surprised you didn’t roast the squash, can’t wait to make your version~
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So student life confessions… I love pomegranates but the price is definitely a deterrent (I live in Chicago). I heard a rumor that Aldi carries pomegranates on the cheap (not sure if you have one where you live) and when I went I bought some for 69 cents-79 cents and they are pretty fantastic re: taste and color.
Also… tip for shelling! I cut my pomegranates into quarters and use the curved back of a spoon to hit the skin side of the pomegranate segments. It loosens up the arils and make its a lot easier and faster!
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Another tip…fill your bowl of arils with water and the white stuff will float for easy picking out.
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I made this salad last weekend. Amazing! Delicious! (and it really DID seem like I was eating fall, hehe!)
Thanks for this recipe, it’s definitely a keeper.
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Hi there,
I would love to make this salad for Thanksgiving, the only problem is that it has to serve 15-20 people. It seems like this recipe is designed as a meal and since my salad will only be as a side, by how much do you think I should increase the ingredients?
Thank you!
Natalie
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Hi Natalie! I would probably triple the recipe. I think that will be good.
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Wow, that’s one beautiful salad! You’ve inspired me to rekindle an interest with the pomogranit. But more, 85 years?! Really.? Now I’m really impressed ! You’re an inspiration, I love your photos and your blog,
Claire
http://www.ClaireFromYVR.com
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