Stephen Darori’s FRIED SHRIMP WITH GARLIC SAUCE

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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.
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Stephen Darori’s Autumn arugula salad with caramelized squash + pomegranate ginger vinaigrette

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Okay, so I get it.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

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.

 

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

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.)

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

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?

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

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.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com

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 I howsweeteats.com

 

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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.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I howsweeteats.com 

And color!

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115 responses to “autumn arugula salad with caramelized squash + pomegranate ginger vinaigrette.”

  1. #

    51
    Simone — OCTOBER 16, 2013 @ 8:36 AM

    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.

    REPLY

  2. #

    52
    CathyKarr05 — OCTOBER 16, 2013 @ 1:19 PM

    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

    REPLY

    • BRITT — OCTOBER 18TH, 2013 @ 2:42 PM

      ..send info on making $5759 in 1 month on computor….thanks

      REPLY

      • Bernice Pattow — JANUARY 12TH, 2014 @ 2:15 PM

        Please send details. Thank you!

  3. #

    53
    katie @ ohshineon — OCTOBER 16, 2013 @ 2:38 PM

    i’m so glad you shared this stuff. totally mind-blowin-knock-yer-socks-off-hit-me-over-the-head-with-a-hammer good.

    REPLY

  4. #

    54
    Heather — OCTOBER 16, 2013 @ 4:49 PM

    This. Was. Delicious. I love fall even more than I knew. Thanks for sharing!

    REPLY

  5. #

    55
    Jaclyn — OCTOBER 16, 2013 @ 6:10 PM

    These photos are freakin gorgeous!!

    REPLY

  6. #

    56
    Holly — OCTOBER 16, 2013 @ 7:45 PM

    I got stuff to make this and I have a crazy question, is the squash skin edible?

    REPLY

  7. #

    57
    Amber — OCTOBER 17, 2013 @ 8:24 PM

    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!

    REPLY

  8. #

    58
    Kerry — OCTOBER 18, 2013 @ 1:04 AM

    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!)

    REPLY

    • Jessica — OCTOBER 18TH, 2013 @ 7:00 AM

      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!

      REPLY

  9. #

    59
    Ruta — OCTOBER 20, 2013 @ 1:52 PM

    What a grgeous salad. I love the idea of carmelized squash.

    REPLY

  10. #

    60
    Rebekah — NOVEMBER 1, 2013 @ 10:45 AM

    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!

    REPLY

  11. #

    61
    Alexandra @ Made to Glow — NOVEMBER 1, 2013 @ 6:50 PM

    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!

    REPLY

  12. #

    62
    Martin — NOVEMBER 2, 2013 @ 9:06 AM

    The richness of this photo has stayed with me for days!
    I am making this tonight 🙂

    REPLY

  13. #

    63
    Cordelia — NOVEMBER 3, 2013 @ 7:07 PM

    This is on the menu this week for sure! Looks amazing! And quite simple to make… Thanks for posting this!!!!

    REPLY

  14. #

    64
    Ellen — NOVEMBER 6, 2013 @ 2:04 PM

    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!!)

    REPLY

  15. #

    65
    a quiet life — NOVEMBER 8, 2013 @ 1:07 PM

    love this, making for dinner tonight, was surprised you didn’t roast the squash, can’t wait to make your version~

    REPLY

  16. #

    66
    Maddie — NOVEMBER 9, 2013 @ 4:06 PM

    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!

    REPLY

    • Kelly W — NOVEMBER 27TH, 2013 @ 12:38 PM

      Another tip…fill your bowl of arils with water and the white stuff will float for easy picking out.

      REPLY

  17. #

    67
    Stacy — NOVEMBER 14, 2013 @ 2:34 PM

    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.

    REPLY

  18. #

    68
    Natalie — NOVEMBER 16, 2013 @ 3:09 PM

    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

    REPLY

    • Jessica — NOVEMBER 21ST, 2013 @ 2:45 PM

      Hi Natalie! I would probably triple the recipe. I think that will be good.

      REPLY

  19. #

    69
    Claire — NOVEMBER 30, 2013 @ 11:53 AM

    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

    REPLY

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Fay Drus Roll Mop Herrings

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Roll mop herrings
Roll mop herrings

Ingredients

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

CREATE SHOPPING LIST with

Method

Prep:20min  ›  Cook:15min  ›  Extra time:3days8hr curing  ›  Ready in:3days9hr35min

  1. Dissolve the salt in 600ml (1 pt) of water.
  2. Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
  3. 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.
  4. 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.
  5. 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.

Fay Drus Danish Herish

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DANISH HERRING photo


 INGREDIENTS
  • 12 herring fillets
  • 1 cup sugar
  • 3 TBS oil
  • 1 cup apple, diced
  • 1 cup onion, diced
  • 1 cup pickles, diced
  • 2/3 cup vinegar
  • 1 tsp French mustard
  • 1 cup tomato purée

DIRECTIONS

  • 1

    Cut herrings into bite size pieces.

  • 2

    Mix all ingredients together and pour over herrings.

  • 3

    Leave for a few days before serving.

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List of culinary herbs and spices

A spice market in Istanbul

This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.

This list does not contain salt, which is a mineral, nor is it for fictional plants such as aglaophotis, or recreational drugs such as tobacco.

This list is not for plants used primarily for “herbal teas” or tisanes, nor for plant products that are purely medicinal, such as valerian.

A

B

C

D

  • Dill seed (Anethum graveolens)
  • Dill herb or weed (Anethum graveolens)

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

V

W

Y

Z

  • Za’atar (herbs from the genera OriganumCalaminthaThymus, and Satureja)
  • Zedoary (Curcuma zedoaria)

List of culinary vegetables

Standard

Leafy and salad vegetables

Garden Cress

Iceberg lettuce field in Northern Santa Barbara County

Spinach in flower

Miner’s lettuce

Fruits

Flowers and flower buds

Main article: Edible flowers

Globe artichokes being cooked

Podded vegetables (Legumes)

See also: Types of beans

Diversity in dry common beans

Varieties of soybeans are used for many purposes.

Bulb and stem vegetables

Garlic bulbs and individual cloves, one peeled

Root and tuberous vegetables

Carrots come in a wide variety of shapes and sizes, and also vary in color, including orange, white and purple.

Potatoes are one of the most used staple foods.

Sea vegetables

Caulerpa is a genus of edible seaweed.

French cooking terms

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French cooking terms

Here 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.