The 2 Prickly Pears have decided that Thursday is vocabulary day. Every Thursday we will define terms used in the culinary world. Now, that's a lot of words. Not to worry; we'll only do a few each day. When we get to Z, we will start over and discover new words that need to be better understood. DON'T WORRY! There will be no examination afterwards. Let's just learn stuff for the sake of learning!
Pssssst! Don't forget to look for the not-so-hidden recipe! :)
Do you watch cooking shows? If so, does some of the language get past you and you end up wondering what was just said? That might be because there is, like with so many professions and activities, a special language that is used. There's no reason we can't all use the common language of cooking.
We'll start with the ABC's:
Adobo is a sauce or marinade commonly made of tomatoes, chilies, onion, garlic, vinegar, herbs and spices. You can find chipotle peppers, which are smoke jalapeno peppers, in cans on your grocery shelf.
Agave is a syrup derived from the agave plant used as a sweetener.
Al dente literally means "firm to the bite." It means the level of doneness to cook pasta.
Andouille is smoke cajun sausage made with pork and garlic. It has a spicy kick to it.
Balsamic vinegar is a rich, thick and sweet vinegar made from pure grape juice. Be sure to get a good quality balsamic. It is lovely!
Bechamel (besh a mel) is a white sauce made from a roux (even parts butter and flour) and cream or milk.
Don't be afraid of a bechamel sauce. It's a simple white sauce. Here's a recipe for you:
4 Tablespoons Flour
2 Cups Milk or Cream
Salt and Pepper to taste
Melt butter in sauce pan. Add flour and whisk and allow to heat without browning. Stir constantly. Add your milk or cream and stir until thickened. You can add more milk if you want a thinner beshamel. Salt and pepper the sauce to your liking. If you add cheese, you will have cheese sauce. If you add garlic and extra black pepper you have a tasty sauce for your sautéed chicken breasts. Add a bit of red pepper flakes and give some attitude to your roasted asparagus. Have fun and enjoy your beshamel!
Bouquet garni is a French term that literally means a bouquet of aromatic herbs. Tied together they add flavor to soups and broths. Then are removed and tossed. The little bundles usually consist of bay leaves, thyme, parsley, garlic.
Brine is a liquid mixture consisting of water, salt and sugar. It isn't just for pickles, either. You can brine a turkey or a brisket too.
Capers are a small salty flower bud, usually found in a jar packed in salt or brine. Use capers when you are looking to add a sour/salty note to a dish.
Cardamom is an exotic spice that has a unique, savory, aromatic flavor
Carpaccio is thinly pounded fillets of raw beef.
Ceviche is a dish of citrus-marinated seafood popular in Latin cuisine.
Chiffonade is thin ribbons cut of leafy herbs or greens. Chiffonade fresh sweet basil and add a lovely flavor to just about any salad.
Chorizo is a spicy Spanish pork sausage flavored with paprika, garlic and chili
Chutney is a condiment that is chunky in texture and traditionally contains fruit, sugar and a bit of vinegar. There are so many combination to have fun with. Add a little spice and pour chutney over a block of cream cheese and serve with crackers. Yikes! DeLish!
Confit is a method of cooking by submerging an ingredient in oil or fat and cooking it slowly. Duck confit is ridiculously good!
Couscous is a type of pasta. It comes in small and large granuals and made from semoline durum wheat.
Crudite is a simple combination of raw, seasonal vegetables that are accompanied by some sort of dip. Think about using the Chipotle Dipping Sauce from our post on Black Beans. It's a little sassy and will make your vegetables dance!
Stay tuned for next Thursday when we start with the D's.
Go ahead, use your new vocabulary. You will sound so good and look fabulous!
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