* Moussaka from Arabic: مسقعة musaqqaʿa 'chilled',[1][2] (names borrowed by other languages: Greek: μουσακάς Mousakas, South Slavic: musaka/мусака, Turkish: musakka, Hungarian: rakott padlizsán - from the Turkish word for aubergine, patlıcan) is an aubergine-based dish of the Balkans, Eastern Mediterranean, and the Middle East. Though its variations are part of all the national cuisines of the former Ottoman Empire and has an Arabic name, in the West it is best known in its Greek form.[3]
Most versions are based primarily on sautéed eggplant (aubergine) and tomato, usually with minced meat. The Greek version includes layers of meat and aubergine topped with a white sauce and baked. Turkish musakka, on the other hand, is not layered. Instead, it is prepared with sautéed aubergines, green peppers, tomatoes, onions, and minced meat. It is eaten with cacık and pilaf. There are also variants with zucchini, carrots and potatoes. The Bulgarian version uses potatoes instead of aubergines, pork mince and the top layer is yogurt mixed with raw eggs and a couple of spoons of flour. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and aubergine, similar to Italian parmigiana, and is usually served cold as a mezze dish.
The modern Greek version was probably invented by Tselementes in the 1920s.[4] It has three layers: a bottom layer of sautéed aubergine slices; a middle layer of cooked ground lamb cooked with onion, garlic, chopped tomatoes, herbs, and spices (cinnamon, allspice and black pepper); and a top layer of béchamel sauce or egg custard. The composed dish is baked until the top layer is browned. Moussaka is usually served lukewarm.
In Macedonia and Bulgaria there is also a three-layer version: the bottom layer consists of ground pork and beef, the middle layer slices of potatoes, the top layer a custard. Each layer is cooked on its own and layered in a pan and baked until the top layer is browned.
In the rest of the Balkans, the top layer is often a custard. This is the version which was introduced into the UK by Elizabeth David's Meditteranean Cookery and where it remains as the "classic" presentation. Grated cheese or bread crumbs are often sprinkled on top.
There are variations on this basic recipe, sometimes with no sauce, sometimes with other vegetables. The most common variant in Greece may include courgette (zucchini), part-fried potatoes or sautéed mushrooms in addition to the aubergine. There is even a fast-day version in the Greek cookbook by Tselementes which includes neither meat nor béchamel sauce, just vegetables (ground aubergine is used instead of ground meat), tomato sauce, and bread crumbs. In some cases, moussaka is also decoratively layered on top of grape leaves (a common ingredient in Greek cuisine, also used for example in dolmades).
* Braciola (plural braciole, pronounced /bræˈtʃoʊli/) is the name of an Italian dish. Braciole are simply thin slices of beef pan-fried in their own juice, or in a small amount of light olive oil. It is, probably, one of the most iconic dishes in Italian cooking; served with a green salad or boiled potatoes.
In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian dialect) is the name given to thin slices of meat (typically pork, chicken, or beef, but even swordfish) that are rolled as a roulade with cheese and bread crumbs and fried (the bread crumbs are often left off). In the Sicilian Language, this dish is also called bruciuluni and farsumagru, which the former is an older name used among Sicilian-Americans in Kansas City and New Orleans and the latter term is Italianized as falsomagro; moreover, two other terms exist that may, or may not, be identical to one another, involtini and rollatini, which rollatini can be spelled several ways and it is not truly an Italian word.
Braciole can be cooked along with meatballs and Italian sausage in a Neapolitan ragù or 'gravy', but they can be served with or without tomato sauce. There exist many variations on the recipe. Changing the type of cheese and adding assorted vegetables (such as eggplant) can drastically change the taste. Braciole are not exclusively eaten as a main dish, but also as a side dish at dinner, or in a sandwich at lunch.
What are known as braciole in the United States are named involtini in original Italian cuisine. Involtini are thin slices of beef (or pork, or chicken) rolled with a filling of Parmesan cheese, eggs to give consistency and whatever additional ingredients (other cheeses, ham, bread crumbs, mushrooms, onions, sausage, etc.) are available. Involtini (diminutive form of involti) means "little bundles". Each involtino is held together by a wooden toothpick, and the dish is usually served (in various sauces: red, white, etc.) as a second course. When cooked in tomato sauce, the sauce itself is used to toss the pasta for the first course, giving a consistent taste to the whole meal.
After being stuffed and rolled, braciole are often tied with string or pinned with wooden toothpicks to hold in the stuffing. After pan-frying, the rolls of meat are thrown into the sauce to finish cooking, still secured with string or toothpicks. In informal settings, the string is left on when the meat is served, and everybody removes their own string as they eat (toothpicks are best removed before serving).
* Syllabub (also sillabub,[1] sillibub) is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine.[2][3] Mrs Beeton (1861) gives two recipes.[4] One author's recipe says to mix the other ingredients together in a large bowl, "place the bowl under the cow, and milk it full."[5]
* Baklava (Ottoman Turkish: باقلوا) is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia.
* Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top.
* Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick pastry cream used to fill éclairs. The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savoury foods. Sometimes flour, corn starch, or gelatin is added.
Custard is usually cooked in a double boiler (bain-marie) or microwave, or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a hot water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 5–10 °F (3-6 °C) leads to overcooking and curdling. Generally, a fully-cooked custard should not exceed 80 °C; it begins setting at 70 °C.[1] A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.[2]
* Spanakopita (pronounced /ˌspænəˈkɒpɪtə/; Modern Greek σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίττα, pítta, pie) or spinach pie is a Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess), onions or scallions, egg, and seasoning.[1] The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese.
It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting", or vegan, version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of spinach, onions or green onions, other green herbs like dill, parsley or celery, olive oil and a little wheat flour, but without eggs or dairy products; the mixture is oven-baked until crisp. Non-traditional vegan versions are available that typically use tofu instead of cheese.
In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard, and sorrel.
Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay.
* Vinaigrette (/vɪnəˈɡrɛt/) is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing,[1] but also as a cold sauce or marinade.
* Whipped cream is cream that has been beaten by a mixer, whisk, fork, or whip until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, in which case it may be called Chantilly cream or crème Chantilly.
*Ossobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.
There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavored with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional.
* A Lamington is a sponge cake in the shape of a cuboid, coated in a layer of traditionally chocolate icing then desiccated coconut. Lamingtons are sometimes served as two halves with a layer of cream and/or strawberry jam between, and are commonly found in Australasian outlets such as cafes, lunch bars, bakeries, and supermarkets. The raspberry variety is more common in New Zealand, while a lemon variety has been encountered in Australia.[1]
The chocolate coating is a thin mixture, into which cubes of sponge cake (one cookbook states 4 cm per side) are dipped, and the chocolate is absorbed into the outermost layers of the sponge where it sets. (Similarly, the strawberry jam or chocolate icing is absorbed into the sponge.) The cubes are then covered with coconut and left to set.
They have traditionally been popular as fund raisers for Australian youth groups such as Scouts, Guides and churches to the extent that such fund raisers are called "Lamington drives".
The cake is supplied by commercial bakeries in large slabs and cut into about 40 mm cubes. Teams of volunteers work together, dipping the cake into the chocolate icing and rolling it in the coconut. Generally they are packaged up into one dozen lots for distribution within communities which have been solicited for orders ahead of time. Commercially produced versions are also sold.
* Cannelloni (Italian: large reeds) are rectangular pasta sheets that are rolled into a cylindrical shape encompassing a filling. After a pasta sheet has been boiled, it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various kinds of meat. It is then covered with a sauce, typically a classic tomato or béchamel sauce. Cannelloni is often erroneously referred to as manicotti (Italian: sleeves) (English pronunciation: /ˌmænɨˈkɒtiː/), which is actually a filled Italian dinner crepe, as opposed to pre-rolled pasta.[1] While manicotti and cannelloni are sometimes used interchangeably in preparing Americanized versions of some dishes, in traditional Italian cooking cannelloni are made with pasta and manicotti with a specialized crepe pan, and the two have particular uses. Although both terms are plural nouns in Italian, the English term is often construed as singular, particularly when used as the name of the dish.
* ANZAC biscuits are a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.[1] Today, ANZAC biscuits are manufactured commercially for retail sale.
Biscuits issued to soldiers by the Army, referred to as "Anzac tiles" or "Anzac wafers", differ from the popular Anzac biscuit. Anzac tiles and wafers were hard tack, a bread substitute, which had a long shelf life and was very hard.[2]
* Vegemite (pronounced /ˈvɛdʒɨmaɪt/ VEJ-ə-myt)[1][2] is a dark brown Australian food paste made from yeast extract. It is a spread for sandwiches, toast, crumpets and cracker biscuits, and filling for pastries. It is similar to British, New Zealand, and South African Marmite, Australian (US owned) Promite, and to Swiss Cenovis.
Vegemite is made from used brewers' yeast extract, a by-product of beer manufacturing, and various vegetable and spice additives. It is salty, slightly bitter, and umami or malty — similar to beef bouillon. The texture is smooth and sticky. It is not as intensely flavoured as British Marmite and it is less sweet than the New Zealand version of Marmite.
* Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs.
* A fritter is any kind of food coated in batter and deep fried. Although very similar to a doughnut it differs in the fact that it requires some base ingredient beyond the dough it is cooked with.
In British fish and chip shops, the fish and chips can be accompanied by fritters, which means a food item (such as a slice of potato, a pineapple ring, an apple ring (or chunks) or some mushy peas) fried in batter. Hence: potato fritter, pineapple fritter, apple fritter, pea fritter, etc.
Small cakes made with a primary ingredient, mixed with batter and fried, are found in many American cuisines. "Corn fritters" and "apple fritters" are well known, although the American apple fritter is unlike the British one. Fritters may use regular flour, cornmeal, or a mix. Clam cakes and crab cakes are varieties of fritter.
In most Southeast Asian countries like Malaysia and Brunei, it is common for a variety of fritters, called "cucur" (such as yam, sweet potato and banana) to be fried by the roadside in a large wok and sold as snacks. In Japanese cuisine tempura is vegetable or seafood dipped and fried in a light crispy batter and served as a common accompaniment to meals. Fritters are extremely popular roadside snacks all over South Asia and are commonly referred to as Pakora (Pakoda) or Bhajji (Bhajia) in local parlance - the onion bhaji also enjoys a high popularity abroad.
Although containing soft centres within fritters can be tricky, it is a common misconception that in this case they contain bread. Fritters are exclusively dough- or batter-based foodstuffs.
* Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based; many kinds include parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.
Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese is often served together with ossobuco alla milanese.
* A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savory ingredients, most often minced meat or fish, and is served as an entrée, main course, dessert or side dish.
In Portugal, rissoles are known as rissóis (singular "rissol") and are a very popular snack that can be found in many cafes and in barbecues and house parties. Rissóis are a breaded pastry shaped as half-moon usually filled with fish or shrimp in béchamel sauce and then deep fried. Very frequently minced meat is used too. Some other variations use chicken or a combination of cheese and ham as filling. Rissóis are usually eaten cold, as a snack or appetiser, but they can also be a main course usually served with rice and/or salad.
In Brazil they are often filled with sweetcorn, cheese or chicken.
The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.
The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a barbecue as a healthier option during summer.
Rissoles are a snack food in Indonesia, where they are called risoles (pronounced 'riss-o-lez'). They are commonly filled with vermicelli noodles and eaten with Indonesian soy sauce (kecap), chilli sauce or chilli padi.
Fried rissoles are common in Republic of Ireland, especially in the county of Wexford, where potato is boiled, mashed, mixed with herbs and spices, battered or breadcrumbed, and served with chips (French-fries), and/or chicken or battered sausages.
Rissoles are sold in chip shops in south Wales and north-east England. Rissole and chips is a common choice of meal. These rissole are meat (typically corned beef) mashed up with potato, herbs and sometimes onion. They are coated in breadcrumbs or less frequently battered and deep fried.
In France, rissoles are served as a dessert cooked in the Savoy region. They are made of pears in batter and are baked, not fried.
* Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.
According to "Housewife's Corner" in an 1848 newspaper, the real recipe for "making Doncaster butterscotch is one pound of butter, one pound of sugar and a quarter of a pound of treacle, boiled together."[1]
Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream (particularly sundaes).
The term butterscotch is also often used for the flavour of brown sugar and butter together even where actual confection butterscotch is not involved, e.g. butterscotch pudding.
* A pastry chef or pâtissier (the correct French female version of the word is la pâtissière) is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.
The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.
Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the Garde manger, at the time of order. The pastry chef is often in charge of the dessert menu, which besides traditional desserts, may include dessert wines, specialty dessert beverages, and gourmet cheese platters.
* The pettole (scorpelle in San Severo , pettuli in Brindisi in pèttele Tarantino , pittule in Lecce , in pettule Potentino ) bullets are very soft yeast dough fried in ' oil boiling typical regions of Puglia and Basilicata .
In the area of Taranto (where the tradition is still deeply felt pettola) are prepared on the day that celebrates St. Cecilia , the November 22 , and to follow during the Christmas holidays . In Brindisi , tradition has it that the pettole be prepared the December 7 , the day of the eve of the ' Immaculate Conception , and then be proposed again at Christmas. In many other places, the start date of the preparation of pettole however, is the feast of ' Immaculate Conception , the ' December 8 , in fact in Salento Taranto and precisely Lizzano , there is a proverb that says: Did the first Mmaculata ffrizzulata you Cannilora the last frizzola, namely: On the day of the Immaculate Conception, the first preparation of pettole the day of Candlemas, the last one. One exception is the area of Salento, Lecce, in which the first frying is the `November 11, the day is celebrated San Martino, and according to tradition, the end of fermentation, which then coincides with the arrival on the tables of new wine or `new`. It is still widely practiced custom among the locals, for the occasion, celebrate Santu Martinu being among friends and family, preferably in the typical country houses normally responsible for the summer holidays. L `custom local consumption is expected, as well as the already mentioned pettole (pittule in Lecce) and the new wine, even barbecued meat, particularly horse and pig. In some municipalities in the south-east of Bari, Rutigliano as it is customary to prepare the feast of St. Catherine, November 23. Is still used to prepare them reciting prayers.
They can be rustic or sweet, plain or filled, and often is used in place of bread, or as an appetizer. In all variants, are made using flour , potato , yeast , water and salt , but there is also a simpler version that does not use the potatoes and the pasta should still be quite fluid so that it can pour in the oil without making a sound intended to stick drenched in oil. The form can be one of the "bullet" or a donut, as is the tradition in Ferrandina , Bernalda , Salandra and Pomarico ( MT ).
The recipe used in Taranto is one that sees them sprinkled with sugar , but also salt . In other areas of the region you can taste them covered with vin cotto or vincotto figs or honey , but if you want you can insert small pieces of salt cod boiled or alice salt, or a broccoli for cabbage cooked in half.
* Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet.[1] This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals.
* Frangipane is a filling made from or flavored like almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries, such as the Jesuite. An alternative French spelling from a 1674 cookbook is franchipane with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods.
* Tortellini are ring-shaped pasta. They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, meat broth, either of beef, chicken, or both.[1] Tortellini are now commonly found all around the world.
Packed, refrigerated or frozen, tortellini and tortelloni (similar but larger and with vegetable stuffing) appear in many locations around the world, especially where there are large Italian communities. Tortellini and tortelloni are made in special industrial lines supplied all over the world by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, Zamboni, etc.; "fresh" packed tortellini usually have 7 weeks of shelf-life.
Similar foods in other cultures include uszka in Poland, the German Maultasche, the Ukrainian Christmas food "vushka" (Ukrainian: вушка), Chinese wonton and jiaozi, and Turkish mantı.
* Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.
A traditional Limousin clafoutis contains pits of the cherries.[1] According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.
* The Mille-feuille (French pronunciation: [mil fœj], "thousand-leaf"), vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France. The name is also written as "millefeuille" and "mille feuille".
Traditionally, a Mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam. The top is usually glazed with icing or fondant in alternating white (icing) and brown (chocolate) strips, and combed. Alternatively the top pastry layer may be dusted with confectioner's sugar, cocoa, or pulverized nuts (e.g. roasted almonds).
* Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.
* A Tres leches cake, or Pastel Tres leches (Spanish, "Three milk cake"), or Pan Tres Leches (Spanish, "Three milk bread"), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
* A coulis (pronounced /kuːˈliː/, "koo-LEE") (French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.
* Pilaf, also called poloپلو , polao, pilau, pilav, pilaff, plov or pulao in its adopted languages (Turkish, Azerbaijani, Kazakh, Kurdish, Kyrgyz, Marathi, Uzbek, Turkmen, Urdu, Bengali, Hindi, Pashto, Persian, Armenian etc.) and in Greek (Pilafi-Πιλαφί), is a dish in which rice is cooked in a seasoned broth (zirvak).[1] In some cases, the rice may also attain its brown color by being stirred with bits of burned onion, as well as a large mix of spices. The English term pilaf is borrowed directly from Turkish, which in turn comes from (Classical) Persian پلو, Urdu pulao (پلاؤ) and Hindi pulav (पुलाव), and ultimately derives from Sanskrit pulaka (पुलाक)[2]. Depending on the local cuisine, it may also contain a variety of meat and vegetables.
* Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.[1]
* Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the sauce's crushed herbs and garlic. This same Latin root through Old French also gave rise to the English word pestle.[1]
* Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled.
* A tuile is a thin, crisp sweet or savory cookie or wafer made of dough or cheese.[1] Originally from France, 'tuile' means tile in French, and is named after the shape of French roof tiles it is supposed to resemble.[2] They are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.[3]
* A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.
Every soufflé is made from two basic components:
- a French crème pâtissière base/flavoured cream sauce or purée
- egg whites beaten to a soft peak meringue
The base provides the flavour and the whites provide the "lift". Foods commonly used for the base in a soufflé include jam, fruits, berries, chocolate, banana and lemon (the last three are used for desserts, often with a good deal of sugar).
When it comes out of the oven, a soufflé should be puffed up and fluffy, and will generally fall after 5 or 10 minutes (as risen dough does).
Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.
There are a number of variations on the soufflé theme. One is an ice cream soufflé, which combines a soufflé with ice cream and either a fruit or a hot sauce.
Another kind of dish entirely is soufflé potatoes, which are puffed-up sauté potato slices, traditionally served with a chateaubriand steak.
* A crouton is a small piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust".
* Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste (sometimes cream is used as well). It is a basic preparation used in stuffings and sauces (notably, beef Wellington), or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart (similar to a hand-held pie).
Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will be much stronger flavored than that made with white or brown mushrooms. Fresh mushrooms are usually used, however reconstituted dried varieties are used as well. If you want a stronger flavor, use a mixture of both, heavy on the common mushrooms.[citation needed]
* Guacamole is an avocado-based dip which originated in Mexico.[1] It is traditionally made by mashing ripe avocados with a molcajete (pestle and mortar) with salt. Some recipes call for limited tomato, onion, garlic, lime juice or lemon juice, and/or seasonings.
* Meringue (pronounced /məˈræŋ/[1]) is a type of dessert made from whipped egg whites and sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in confectioner's sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are light, airy and sweet.
* A macaroon (/mækəˈruːn/ mak-ə-ROON }}) is a type of light, baked confections, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds"[1] similar to Italian or Moroccan amaretti.
The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat,[2] used here in reference to the almond paste which is the principal ingredient.
Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered nuts, generally almonds. Alternatively, coconuts can be used. Almost all call for sugar. Macaroons are commonly baked on edible rice paper placed on a baking tray.
* Cotoletta (from Italian: costoletta = "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a breaded veal cutlet.
Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked "bone-in". It is braised in clarified butter and traditionally uses exclusively milk-fed veal. It is often served with risotto alla milanese.
Cotoletta a orecchio di elefante ("elephant ear cutlet") is another type of milanese, which uses a thinner but larger cut of meat, and is deboned and tenderized prior to frying, similarly to the American preparation of breaded pork tenderloin. This is the most common cotoletta eaten in Italy in every day life because it is easy and fast to prepare. However, it is not popular with Milanese chefs, because the thin meat produces a strong taste of "fry". In the typical osteria in Milan the first version is much more common.
Cotoletta alla palermitana (palermitana because it takes origin from Palermo, Sicily) is similar to a milanese but the veal is brushed with lard or olive oil instead of butter, and then grilled instead of being deep fried. The breadcrumb is very often mixed with oregano and/or Parmesan cheese, it can be put on the grill upon a leaf of lemon that gives it a particular Sicilian scent. This cutlet is the only one among its "sisters" (tonkatsu, schnitzel, milanese, American style breaded meat, etc.) that does not have eggs in its breading.
* A spatchcock is a poussin or game bird that is prepared for roasting or grilling or a bird that has been cooked after being prepared in this way. The method of preparing the bird involves removing the backbone and sternum of the bird and flattening it out before cooking[1].
* Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion (called whey). Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The rest, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are caseins.
Curd products vary by region and include cottage cheese, quark (both curdled by bacteria and sometimes also rennet) and paneer (curdled with lemon juice). The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used (e.g., bean curds, lemon curd, or curdled eggs).
* In Italian cookery, a Ragù is a meat-based sauce, which is traditionally served with pasta.
Typical Italian ragù include ragù alla bolognese (sometimes known as Bolognese sauce), Neapolitan ragù (in Italian ragù alla napoletana), and Ragù alla Barese (sometimes prepared with horse meat). A ragù is usually made by adding meat to a soffritto (a partially-fried mixture of chopped onions, celery, carrots, seasonings, etc.), adding tomatoes and other flavourings. and then simmering for a long time.
* Fondant (fon-dunht, often pronounced fon-dahnt in English, but actually fon-dohn in French) is one of several kinds of icing-like substance used to decorate or sculpt pastries. The word, in French, means "melting", coming from the same root as "foundry" in English.
* Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian sheep milk or cream-cheese cow milk whey cheese.[1] Ricotta (literally meaning "recooked") uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production.
Ricotta is produced from whey, the liquid separated from the curds when cheese is made. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.
After realizing that whey cannot be safely dumped in large concentrations as it creates an environmental nuisance,[1] Pecorino Romano makers discovered that when the protein-rich substance is heated, whey protein particles fuse and create a curd. This curd, after drainage, is ricotta. Because ricotta is made from whey, rather than milk, it is technically considered a whey cheese.[2]
Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. Like many fresh cheeses, it is highly perishable. Ricotta comes in other forms as well, see variants below.
* Gnocchi (English pronunciation: /ˈnɒki/, /ˈnjɒki/; Italian: [ˈɲɔkki], singular gnocco) are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti.
Gnocchi are eaten as entrées (primi piatti), alternatives to soups (minestre), or pasta. They are widely available dried, frozen, or fresh in vacuum sealed packages in supermarkets and specialty stores. Classic accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese.
* FALSOMAGRO: Large roll of beef stuffed with chopped meat, whole hard-boiled eggs, prosciutto, cheese and crumbled sausage, cooked in tomato sauce.
* Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. The word candy (North America), sweets (UK) or lolly (New Zealand & Australia) is also used for the extensive variety of confectionery.
* Biscotti (pronounced /bɪˈskɒti/, Italian pronunciation: [bisˈkɔtti],Turkish: Selanik gevreği) more correctly known as biscotti di Prato (English: biscuits of Prato), also known as cantuccini (English: corners), are a twice-baked cake originating in the Italian city of Prato. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.
* An affogato (Italian, "drowned") is a coffee-based beverage or dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso. Some variations also include a shot of Amaretto or other liqueur.[1][2][3]
* Sorbet (pronounced /ˈsɔrbeɪ/) is a frozen dessert made from sweetened water flavored with fruit (typically juice or puree), wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, or a Middle Eastern drink charbet, made of sweetened fruit juice and water. The term sherbet or charbet is derived from Turkish: şerbat/şerbet, "sorbet", from the Persian sharbat, which in turn comes from the Arabic شربات sharbāt meaning "drink(s)" or "juice."[1] Sorbet is sometimes served between courses as a way to cleanse the palate before the main course.
* Sherbet, Kali (Northern English), or Keli (Scottish) is a fizzy powder sweet, usually eaten by dipping a lollipop or liquorice, or licking a finger.
* LATTICE is the criss-crossing pattern of strips in this pastry is reminiscent of the laths in a garden trellis, as well as a Hasse diagram of a lattice in mathematics.
The idea of latticed pastry is used as a lid to many different tarts or pies.
* A flan is not a pie but is similar to a quiche or custard tart. In savory versions, its filling is often not custard-based. The base is of shortcrust pastry
* Crème brûlée (French for "burnt cream"; [kʁɛm bʁyle] in French)[1] (pronounced /ˌkrɛm bruːˈleɪ/ in English), also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, or other fruit.
* In cooking, beurre blanc —literally translated from French as "white butter"— is a rich, hot butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. (Lemon juice is sometimes used in place of vinegar and stock can be added as well). This sauce originates in Loire Valley cuisine.
* Tzatziki, tzadziki, or tsatsiki (Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici]; English pronunciation: /zæˈdʒiːkiː/is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually from sheep's or goat's milk) mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley, and sometimes mint added.[1] Tzatziki is always served cold. While in Greece and Turkey the dish is usually served as an accompaniment, in other places tzatziki is often served with bread (loaf or pita) as part of the first course of a meal.
* Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled.
* Couscous (pronounced /ˈkʊskʊs/ or /ˈkuːskuːs/) is a North African dish that has become popular in many countries. It was originally made from millet.[2] Historians have different opinions as to when wheat began to replace the use of millet. The conversion seems to have occurred sometime in the twentieth century, although many regions continue to use the traditional millet. Couscous seems to have a North African origin. Archaeological evidence dating back to the 9th Century, consisting of kitchen utensils needed to prepare this dish, has been found in this part of the world.
Today, couscous granules are usually made by rolling moistened coarsely ground semolina wheat into small balls, which are then coated with finely ground wheat flour. The finished granules are roughly spherical shape and about one millimetre in diameter before cooking. Different cereals may be used regionally to produce the granules. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold (e.g., mixed with Tabbouleh), or as a side dish.
* Adobo is Spanish for sauce, seasoning, or marinade used in Latin American and Southwest U.S.-style cooking. The noun form describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican adobo, a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with an adobo is referred to having been adobada or adobado.
Adobo relates to marinated dishes such as chipotles en adobo or chipotles in adobo sauce is a condiment in which chipotles (smoked ripe jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. The spices vary, but generally include several types of peppers (in addition to the chipotle and most likely those on hand), ground cumin and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste.
* Coq au vin French pronunciation: [kɔk o vɛ̃] (lit. 'rooster with wine') is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
While the wine is typically Burgundy wine,[1] many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au Champagne, and so on. The most extravagant version is coq au Chambertin, but this generally involves Chambertin more in name than in practice.
* A tajine or tagine (Berber: tajin) is a Moroccan dish, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
* A chipotle (pronounced /tʃɨˈpoʊtleɪ/ chi-POHT-lay; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried jalapeño which tends to be brown and shriveled.[1] It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex.
There are many varieties of jalapeños which vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were almost exclusively found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in North and South America in the late 20th century and into the 21st century, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places, such as China.
* Papadum, also known as papad in Northern India, pappadam (പപ്പടം) in Malayalam, happala in Kannada, appalam in Tamil, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker or flatbread. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. In some parts of India, it is served as the final item in a meal.
In certain parts of India, raw papadums (dried but unroasted) are used in curries and vegetable preparations.
* Praline is a family of confections made from nuts and sugar syrup.
* Coleslaw, sometimes simply called slaw in some American dialects, is a type of salad consisting primarily of shredded raw cabbage. It may also include shredded carrots.
* Roquefort (US: /ˈroʊkfərt/, UK: /rɒkˈfɔr/, French: [ʁɔkfɔʁ]; from Occitan ròcafòrt [ˌrɔkɔˈfɔɾt]), sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses.[citation needed] Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.
The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms, and is about 10 cm thick. Each kilogram of finished cheese requires about 4.5 litres of milk.
* Bavarian cream or Crème bavaroise or simply Bavarois[1] is a classic dessert, a Swiss invention according to the French,[2] but one that was included in the repertory of Marie-Antoine Carême, who is sometimes credited with it.[3] It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a "hermetically-sealed" mold that was plunged into salted crushed ice to set—hence "Muscovite". At the 21st century dinner table, one can scarcely imagine the impression made in the mid-19th century by an unmolded and flattened Bavarian cream presented at a summertime dinner party.
Bavarian cream is similar to flour- or cornstarch-thickened crème pâtissière[4] but thickened with gelatin[5] instead and flavoured with liqueur. It is lightened with whipped cream when on the edge of setting up, before being molded, for a true Bavarian cream is usually filled into a fluted mold,[6] chilled until firm, then turned out onto a serving plate. By coating a chilled mold first with a fruit gelatin, a glazed effect can be produced. Imperfections in the unmolding are disguised with strategically-placed fluted piping of crème Chantilly. In the United States, it is not uncommon to serve Bavarian cream directly from the bowl it has been chilled in, similar to a French mousse. In this informal presentation, Escoffier recommended the Bavarian cream be made in a "timbale or deep silver dish which is then surrounded with crushed ice".[7]
It may be served with a fruit sauce or a raspberry or apricot purée or used to fill elaborate charlottes.
Though it does not pipe smoothly because of its gelatin, it could substitute at a pinch for crème pâtissière as a filling for doughnuts. The American "Bavarian Cream doughnuts" are actually filled with a version of a crème pâtissière, causing local linguistic confusion.
True Bavarian creams in fact did first appear in the U.S. in Boston Cooking School cookbooks, by Mrs D.A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896: Fannie Farmer already offers a "Quick Bavarian Cream".
