Simplest Rice Pudding

Simplest Rice Pudding
Helena's stovetop version is satisfyingly bland - or richly flavorful - depending which optional ingredients are used. It's a soft pudding, lovely to spoon still warm into a bowl, and top with nutmeg.

* 1 cup long-grain white rice
* 2 cups water
* 1/4 teaspoon salt
* 2 cups milk (not skim)
* 2 cups half and half
* 2/3 cup white or light brown sugar
* 1 cup raisins (optional)
* 1/2 teaspoon cinnamon (optional - you may wish to sprinkle it on top of each serving)
* 1 1/2 teaspoon vanilla
* A grating of nutmeg

In a small saucepan, simmer the rice in the water and salt until the water is absorbed, 15 to 20 minutes. Then add the milk, half and half, and sugar and bring to a boil. Turn heat to low and add the raisins if desired. Simmer until most of the milk is absorbed, about 30 minutes. Stir occasionally to prevent scorching or a skin from forming on the top. The pudding should still be a bit soupy (more of the milk will get absorbed as it cools). Stir in the cinnamon, vanilla, and nutmeg.

Let sit and cool to warm or chill before eating. A film of plastic wrap placed over the top of the pudding will prevent a skin from forming.

Serves 6 - 8.

Simplest Rice Pudding with Meringue
The uncooked meringue lightens Helena's stand-by version. Use fresh, unblemished eggs.

* Simplest Rice Pudding
* 3 egg whites at room temperature
* 1/3 cup sugar

Whisk the egg whites until they form soft peaks, then gradually add the sugar. Beat until the peaks are firm, then fold the meringue into the warm rice pudding. Do not mix it in thoroughly-leave it in clouds.

Serves 8.

Florentine Rice Pudding Ice Cream
The pleasure of a good cannoli filling in an ice cream.

* 1/2 cup white rice 1 cup water
* 1 cup whole milk
* 3/4 cup sugar
* 2 large eggs, beaten
* 1 1/2 cups heavy cream
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground anise

Simmer the rice in the water until the liquid is absorbed, about 15 minutes, then add the milk and sugar and bring to a boil. Turn the heat to low and simmer until the milk is absorbed, about 30 minutes. Set aside to cool for at least 15 minutes, stirring occasionally.

Beat the eggs in a medium sized mixing bowl. Beat the cooled, cooked rice slowly into the eggs. Beat in the cream, anise, and vanilla. Refrigerate until cold, then freeze in an ice-cream maker.

Makes about 1 quart.

Baked Rice Pudding with Raisins
The optional baked meringue topping is highly recommended - it will take you all of 10 minutes.Should you forego the meringue, sprinkle with cinnamon or nutmeg before serving.

* 1/2 cup uncooked rice
* 1 cup water
* 1/2 cup sugar
* 1 tablespoon cornstarch
* Dash salt
* 2 eggs, separated
* 2 1/2 cups whole milk
* 1 tablespoon lemon juice
* 1/2 cup raisins
* 1/4 cup sugar

In a medium saucepan, stir together rice and water. Heat to boiling, stiring once or twice. Reduce heat, cover, and simmer 15 minutes until water is absorbed.

Heat oven to 350 degrees Fahrenheit.

In a medium mixing bowl, blend 1/2 cup sugar, the cornstarch and salt. In a separate small bowl, beat the egg yolks slightly. Add beaten yolks and milk to sugar mixture. Beat vigorously with a wire whisk or electric beater. Stir in rice, lemon juice and raisins.

Pour mixture into an ungreased 1 1/2 quart casserole. (A glass bread loaf pan makes a good subsitute.) Place casserole in a larger pan of hot water. The water in the larger pan should come 1 inch up the sides of the casserole. Bake about 1 1/2 hours, stirring occasionally to keep the raisins from settling on the bottom. When the pudding is creamy and most - but not necessarily all - of the liquid is absorbed, remove it from the oven, but not from the hot water bath.

Increase the oven temperature to 400 degrees Fahrenheit.

In a small copper or metal mixing bowl, using an electric mixer, beat egg whites until foamy. Beat in 1/4 sugar, one tablespoon at a time. Continue whipping until egg whites are stiff and glossy. Spread on top of the baked rice pudding. Bake 8 minutes, still using the hot water bath, or until meringue is golden brown. Serve warm.

Serves 6 - 8.


Ginger-Pear Sorbet
Yes, it's a tempting dessert, but consider serving it between the first course and the turkey to refresh the palate.

* 6 pears, peeled and halved
* 2 1/2 cups sweet wine
* 1 cup simple syrup
* 1/2 cup water
* 2 quarter sized knobs of ginger, smashed
* 1 1/2-inch orange peel
* 1 1/2-inch lemon peel
* 1 small cinnamon stick
* pinch salt
* 2 tablespoons lemon juice

Place all ingredients in a non-aluminium pot. Heat to a simmer. Simmer covered for 20 minutes or until pears are tender. Remove pears to a plate and continue reducing the liquid until so very slightly syrupy. Remove from heat. When cool, remove ginger knobs, and cinnamon stick.
Coconut Jasmine Rice Pudding

This retake on rice pudding is stunningly delicious and most welcome after a spicy meal. And go ahead - make it the day before the party!

* 2 cups cooked A Taste of Thai brand soft jasmine rice
* 4 eggs
* 3/4 cup sugar
* Two 14 ounce cans A Taste of Thai coconut milk
* 1 cup milk
* 1 teaspoon vanilla
* 1/2 teaspoon coconut extract
* 1/4 teaspoon salt
* 1/4 teaspoon nutmeg

Preheat oven to 300°. Lightly butter a 9" by 13" pan.

Cook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add coconut milk, cooled, cooked rice, milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.

Make a "water bath" by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.

Bake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.

Serves eight.

Chocolate Covered Strawberries
Recipe courtesy of Helena Echlin.

The secret to this is DRY strawberries – a single drop of water can seize (coagulate) the melted chocolate. Point to our Tips page for Chocolate Advice.

* 8 ounces semi-sweet chocolate
* 1 pint strawberries

Melt chocolate. Twirl the strawberries in it as gracefully as you can, and put them on a plate, stem side down. Leave them in the refrigerator for an hour or so, to let the chocolate set.

Eton Mess
Recipe courtesy of Helena Echlin. Easy and unique – a pretty and delicious conversation piece.

* 1 cup heavy cream
* 3 tablespoons confectioners’ sugar
* 1 cup whole-milk yogurt
* 1 1/2 pints strawberries
* 3 tablespoons Grand Marnier
* 5 bought meringue nests

Whip the cream. Stir in the confectioners’ sugar, then fold in the yogurt. Set aside. Purée half the strawberries with the Grand Marnier. Reserve four strawberries (or six, if you plan to serve six). Add the rest of the strawberries to the cream mixture. When ready to serve, break the meringue nests and fold them in to the strawberries and cream. Serve either in one glass bowl, or mounded in individual glasses. Garnish with generous drizzles of the strawberry puree, and the reserved strawberries. Those with deft fingers might consider adding a few spirals of orange zest as well.

Makes 4 large servings or 6 small.

Flan foodies
This flan or caramel custard is in the rich, dense tradition of Puerto Rico. It may be made in a covered flan pan, a recycled round butter cookie tin with lid (Can you still find Knejldsen's?), custard cups, or in any shallow 1 1/2 quart mold. New cookie tins might stick a tad to the custard the first few times around.

For the caramel:

* 1/2 cup sugar
* 2 to 3 tablespoons of water
* a cinnamon stick

For the custard:

* 4 eggs
* 1 cup whipping or heavy cream
* 1/2 cup milk (not non-fat)
* 1 can (14 ounces) sweetened condensed milk
* 1/2 teaspoon of your best vanilla extract

Preparing the Oven
Before starting the cooking process, turn the oven on to 350 degrees Fahrenheit. Run the tap water until piping hot. Fill a roasting pan large enough to hold the mold half full with hot water. Carefully, using oven mitts, insert the pan in the oven.

Caramelizing the Sugar
Note: This process could take as long as 30 minutes.

Warning: Melted sugar is dangerously hot! Novice cooks beware -- do not dip your finger in the stuff! Do not lick the spoon! Keep small children away from this cooking process and use a back burner if possible.

Pour the sugar into a small, heavy, deep saucepan. Dribble the water down the insides of the pan onto the sugar and sprinkle the rest over the top. Stir with the fork or small whisk. Heat over medium high heat until it reaches a boil, occasionally rinsing the sugar crystals off the sides with a natural bristle pastry brush dipped in water (plastic bristles may melt!). When the sugar is a clear, boiling liquid, turn down the heat to medium or medium low and simmer without stirring until the syrup begins to turn color. (If sugar crystals try to reform, swish the pan slowly, or loosen from the sides with a small knife.) Once the sugar turns a pale color (be careful- it can burn very quickly), swirl the saucepan carefully over the heat until it turns a dark amber color like maple syrup. Quickly, pour the liquid into the flan pan or mold. Using oven mitts (trust me on this one), rotate the flan pan until the caramel evenly covers the bottom and at least half way up the sides. Lay a cinnamon stick in the bottom of the pan. Set the flan pan aside to cool.

Blending the Custard
This is the quick and easy part!

In a blender, or in a deep bowl using a wire whisk, beat the eggs, cream, milk, condensed milk and vanilla just until well-blended. Do not overbeat as too much air in the custard might spoil it.

Combining the Ingredients
Slowly pour the custard into the caramel-coated pan. Don't be alarmed if the sugar coating crackles - it will not affect the result. Place the cover on the flan pan or cookie tin, or, if using a mold or custard cups, carefully cover with a tight layer or two of foil so that no water can get in during baking. Again, with those oven mitts, place the covered flan in the hot water bath in the oven. Add hot water to the roasting pan so that the water comes up at least halfway if not two-thirds up the flan pan.

Baking
Note: Baking is a two hour process!

Bake uninterrupted for 1 1/2 (yes, one and one half) hours. Turn off the oven and prop open the door so that the oven cools. Half an hour later, remove the flan from the water bath. Remove the foil or lid quickly so that no condensation forms inside. See and smell your divine creation! Remove the cinnamon stick which may have floated to the surface. If it has not, leave this task until you unmold the flan. Cool the uncovered flan completely on a rack or on a cold stove burner. When the pan reaches room temperature, wrap it tightly in fresh foil or plastic wrap or cover with a dry lid and store in the refrigerator until the following day.

Unmolding
Half an hour before serving, remove the flan from the fridge and uncover it so that condensation does not form inside. Leave it on a wire rack or cold stove burner. Ready a flat-bottomed serving dish. Using a citrus zester, create a little pile of delicate orange zest. When you're ready to bring the dessert to the table, run a long, thin knife down the sides of the custard, loosening it gently from the pan. Gently jiggle the pan to release suction. Place the serving plate on top of the mold and invert it quickly. Listen for the sound of the flan dropping down. Sometimes another jiggle and flip is needed! Be calm and patient. It WILL work! And when it does, you'll be stunned and delighted by the results.

Serving
After the oohs and ahhs at the table, cut with a pie server or spatula. Gild each serving with a pinch of the aromatic orange zest. Espresso is the perfect mate. Serve flan with a fork. This ain't pudding, lovey!

Thanks to Mom (not mine), to Cindy of foodies west fame, to a former student's mother, and to Rick Bayless' cookbook Authentic Mexican for assistance in developing this recipe. - Joy

Amy's Noodle Kugel
Sweet comfort food for egg noodle lovers.

In a large bowl, mix well together:

* one 12 oz. package of egg noodles, cooked and cooled
* half stick (1/4 cup) of melted butter
* 1 pound of cottage cheese
* 8 ounce jar (1 cup) of apple sauce
* 4 eggs, well-beaten
* 1/2 cup golden raisins (or more if you really like raisins)
* sugar and cinnamon to taste (Start with 1 1/2 teaspoons of cinnamon and an 1/8 cup of sugar and go from there).

Butter or grease a glass 13" x 9" baking dish. Pour noodle mixture into the pan and spread it out evenly with the back of a spoon. Sprinkle top of kugel with additional cinnamon and sugar. Bake at 350 degrees Fahrenheit until top noodles turn golden brown and crunchy, about 30 minutes. The custard will set a bit more as it cools.

World's Easiest, Elegant Dessert
Gelato Spazzacamino - Courtesy of Marcella Hazan

* Premium vanilla ice cream
* Finely powdered ground espresso beans
* Scotch

Scoop premium vanilla ice cream into chilled bowls. Top each serving with 1 - 2 teaspoons of finely powdered ground espresso beans. Pour 1 tablespoon of scotch over the top and serve.
Peanut Butter Eggs
Great fun to make with the kids! The creamy, rich flavored filling plus the crunch of the Rice Crispies puts commercial versions to shame. Makes about 2 1/2 dozen eggs.

* 1/2 cup (1 stick) butter
* 2 cups peanut butter (a 17.5 - 18 oz. jar will do. No need to measure. Use your favorite name brand. The flavor IS important. Use creamy, not crunchy or the natural kind you have to stir.)
* 3 cups Rice Krispies cereal
* 1 pound confectioners' sugar
* 12 ounces semisweet chocolate chips
* Gulf Seal wax (optional)

For the centers:
Get the kids to wash their hands as well as you did. In a large bowl, using a wooden spoon, mix softened butter and peanut butter together until butter disappears. Add Rice Krispies and confectioners' sugar a cupful at a time. Mix as long as possible with the wooden spoon. Eventually you will have to use your hands. Knead and incorporate the sugar and cereal, squeezing the dough until it starts to hang together or your hands cramp beyond the point of no return.

Form the mixture into eggs about the size of a small hen's egg or elongated walnut. Squeeze together tightly, making the egg as compact and smooth as possible. Place on waxed paper lined cookie sheets and chill loosely covered for at least one hour (or overnight).

Melt chocolate chips in a small, heavy saucepan over lowest possible heat.
When the chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Optional: For the best consistency, ease of coating and beautiful luster, add about 1 tablespoon grated (use the carrot grater) Gulf Seal or other canning grade wax (no candles, please!) to the melting chocolate chips. The chocolate will be thinner and more manageable. One tablespoon solid shortening may be substituted for the wax.

Remove the saucepan from the burner and place on a potholder. Cradle an egg on a fork (preferably a two-pronged meat fork) and hold it over the saucepan.
With a small spoon, ladle the melted chocolate over the egg covering top and sides completely. Don't worry about the bottom of the egg - it is not critical that it be covered completely. Let excess chocolate drain through the tines of the fork back into the saucepan. Gently slide the dipped egg onto a waxed paper lined tray. Repeat, returning the saucepan to the heat for a few seconds if chocolate starts to thicken.

Let chocolate set until "dry." You may refrigerate to speed the process. Devoted egg makers may wish to decorate finished eggs with decorator's icing.

All chocolate, including your chocolate eggs, store best in a cool, dark place. If you don't have such a place, store them loosely covered in the refrigerator. Before serving, leave them out uncovered (to reduce condensation) to reach room temperature. Like cheese, the candy will be softer, creamier and tastier if allowed to reach room temperature before eating. However, this may be difficult to police.

Coconut Creme Eggs
Candymaking is an exact science as well as an art. For best results, follow the recipe faithfully and do your best to find the ingredients by brand name. Makes 6 to 8 dozen eggs, depending on how you size them.

Fondant centers:

* 1/2 pound Parkay margarine (two sticks), softened
* one 14 ounce can Eagle Brand condensed milk
* 2 teaspoons vanilla
* 7 ounces (half a large bag) of Baker's sweetened shredded coconut OR, if you can find it, two 3 1/2 ounce cans coconut (canned is more moist than the bagged)
* 3 1/2 pounds (one and a half large bags) confectioners' sugar
* food coloring

Before beginning, choose a couple of cookie sheets or large pans that can later fit into your refrigerator unstacked. Line them with waxed paper and leave them ready and waiting by your work station. Then, thoroughly wash your hands.

You may use an electric beater for the steps in this paragraph only. Beat margarine until fluffy in a huge bowl (a roaster or pasta pot works well). Slowly blend in condensed milk and vanilla. Beat in coconut. If using an electric beater, stop it now, lick the blades clean and put it away. Get out a sturdy spatula or killer wooden spoon.

Have some confectioners' sugar on hand in case your fingers get too sticky to handle the filling. Beat, pummel, squish and otherwise incorporate the confectioners' sugar into the coconut mixture, a cupful at a time. Like bread dough, when you just think you can't knead it anymore, it will begin to take on the lovely texture of soft Playdough. If you'd like to color the fondant filling, follow the directions in the next paragraph. Otherwise, maul this candy filling until it can form a ball as smooth as a baby's bum. It will no longer be sticky. The confectioners' sugar will be fully incorporated.

To add color, divide the fondant into hunks, one hunk per color. If you make one hunk yellow, you'll be able to fashion little round "yolks" around which you'll wrap a contrasting color (little children love to make the yolks!). Take a hunk, flatten it a bit with your fist, then add a few drops of food coloring. Wrap the fondant up around the drops so they don't leak all over your work area and then knead, knead, knead. The color will appear streaked until, suddenly, it becomes uniformly colored. The advantage to coloring the fondant is that it will give you extra incentive to work it to the perfect consistency.

You may wish to sprinkle some of extra confectioners' sugar on the waxed paper lined baking sheets. Now, if your fondant truly feels like fresh Playdough, start tearing off small pieces of it and, rolling it between your palms, form eggs. Since the fondant is very rich, don't roll them much larger than a walnut in its shell. However, the size of the egg is not critical and certainly not worth worrying about especially if the kids are helping. Consider slicing some of the eggs in half to serve - this is a particularly pretty option if you choose to place a yellow "yolk" in the center. Place the formed eggs on the lined baking sheets.

Refrigerate eggs for at least one hour before coating with chocolate or overnight.

Prepare coating.

Old-Fashioned Chocolate Coating:
We tested the new-fangled chocolate microwave fruit dip - thumbs down. Twelve ounces of Baker's Bittersweet Squares with 2 teaspoons vegetable or peanut oil is passable (more oil if the liquid is too thick). But for a better sheen and a perfect taste contrast to the coconut filling, take the trouble to make this unsweetened coating. Find the Gulf Seal wax in the canning section of the supermarket next to the pectin and Mason jar lids.

Melt together (See Tips page on methods of melting and coating):

* 12 ounces (= 12 squares = 1 1/2 boxes) Baker's unsweetened chocolate
* a few thin shavings of Gulf Seal canning wax (use a paring knife or the large holes on a cheese grater)

Drop the eggs into the melted chocolate and gently roll with a long-handled two-pronged meat fork or fondue fork (again, see Tips page) until coated. Extract the dipped egg with the fork by lifting, not piercing. Using the fork tines as a cradle for the egg, balance the fork on the sides of the bowl and let the excess chocolate drain back into the bowl. (This extra care prevents the candy from forming a pool of chocolate when placed on the waxed paper.) With a quick flip of the wrist, drop the coated candy onto the waxed paper. Let chocolate coating set until firm and dry. You may refrigerate to speed the process. All chocolate, including your chocolate eggs, store best in a cool, dark place. If you don't have such a place, store them loosely covered in the refrigerator. Before serving, leave them out uncovered (to reduce condensation) to reach room temperature. Like cheese, the candy will be softer, creamier and tastier if allowed to reach room temperature before eating. Please note that the ivory filling turns snowy white as it hardens. It's miraculous! And no, we didn't err. There is no sugar in the Old-Fashioned Chocolate Coating. Trust us on this one. Spirited egg makers may wish to decorate finished eggs with decorator's icing.

Cooking pumpkin for pies

Cooking pumpkin for pies
Cut off the top of the pumpkin and scrape out all the seeds and strings (an old-fashioned ice cream scoop works great). Cut it into sections and with a paring knife, cut the skin off the flesh. Steam the flesh until tender and puree. (Do NOT immerse the pumpkin meat in water and boil - it will soak up the water and make a watery pie.)


More Halloween ideas: a book recommendation
Cindy Blandino, the foodies producer, is legendary for her Halloween ingenuity. Cindy recommends Donata Maggipinto's book Halloween Treats - Recipes and Crafts for the Whole Family.

Cindy writes: "One great idea from Donata Maggipinto's book is using bat and other Halloween cookie cutters to create cute little flying, edible creatures. Place the cookie cutters on a baking sheet. Fill them with Jolly Ranchers or Lifesavers and bake until melted. Make hole in top for hanging, let cool and bingo, scary candy! The process involves a bit more than this, but you get the idea. So get the book! Clever spider web icing design, too." Click here to learn more or order Halloween Treats at Amazon.com.

Using ordinary kitchen tools to carve the pumpkin
Chances are you have some kitchen tools other than the paring knife that will help you carve the Halloween pumpkin. . Your resident ice cream scoop, especially the old-fashioned metal kind, will do a terrific job of scraping out the seeds and strings. A grapefruit knife (the double-edged serrated type) is helpful for carving out large areas. After you've cut the big chunk out with the grapefruit knife, smooth out the edges with a sharp, thin blade. An apple corer makes a clean and perfect circle. A simple vegetable peeler, if inserted into the pumpkin flesh and rotated, carves the perfect nostril. Have fun and be careful!

Using a carpentry tool to carve the pumpkin
From a foodies fan in California, Land of the Cutting Edge:
"After you have scooped out your pumpkin, thin the wall down as much as is practical. Take a coping saw blade (an old worn-out one will do) and wrap about half its length in heavy tape to create a handle. Wrap it tight so the blade doesn't slip inside the tape. If your blade has a small pin through the end (for mounting in the saw), cut or break off about a half inch to eliminate the pin. Push the end of the blade through the pumpkin wall and start cutting. The blade is thin enough to turn sharp corners, allowing you to get some incredible detail. I find it helpful to sketch the design on the pumpkin first using a dry marker or ball point pen. Make sure you don't use a jeweler's saw blade. They're too thin and will just bend.

Make sure the blade teeth are pointed toward you so the blade cuts on the pull stroke (rather then the push stroke). Much better for control. Obviously, this also affects the way you wrap your tape handle. My favorite reason for coping saw blades vs. knife blades? It's almost impossible to sustain a life threatening injury while wielding a coping saw blade. Not true of knives and I have the scars to prove it. Happy carving!"

For those of you who braved the tape-wrapped coping saws in that last paragraph back in 1998, good news in 1999. For 99 cents and with some luck, you'll find the "Creative Pumpkin Carver" (Made in China) at your local supermarket or dime store's kitchy Halloween display. It is essentially a coping saw mounted in a bright orange, pumpkin-patterned handle. "Create Thousands of Designs!" it says. "Créez une multitude de motifs!" it says in French.

We could have been billionaires.

Advanced tip on carving pumpkins
For the serious carver: Hollow out the pumpkins and then let them sit around for a few days to soften them up. Stagger this process in the several days before Halloween - start with the biggest pumpkin first as it will have the thickest walls. Be careful - if you thin the walls too much, or if the gutted pumpkin gets too warm and rots, the walls may collapse. (see our tips on How to pick a pumpkin

How to pick a pumpkin
There are two types of pumpkin available commercially. Sugar pumpkins are usually the smaller, deep orange variety. Field pumpkins - also known as jack o' lanterns - are larger, a brighter shade of orange, and more suitable for carving. Although both varieties are edible, sugar pumpkins have a sweeter flesh and are better for cooking.

Jen McAllister, who seems to know more about fruits and vegetables than Mother Nature herself, suggests pie bakers be on the look out for a variety called "cheese pumpkins." She writes: "They're on the flattish side, are somewhat rust-colored (as opposed to bright orange) and extremely dense, meaty and sweet. Do NOT use them for jack o' lanterns; they'll just make you weep."

Buying and Storing Tomatoes
As long as they are kept at room temperature, tomatoes picked at the mature green stage will finish ripening in supermarkets and after you purchase them. Within a few days, they will soften slightly, turn red and—most important of all—develop their full flavor and aroma.

To avoid interrupting this process, place the tomatoes on a counter or in a shallow bowl at room temperature until they are ready to eat.
DON'T REFRIGERATE THEM.
When tomatoes are chilled below 55° F, the ripening comes to a halt and the flavor never develops.

To speed up the process, keep tomatoes in a brown paper bag or closed container to trap the ethylene gas that helps them ripen. Adding an ethylene-emitting apple or pear to the container can also hasten ripening. Store the tomatoes in a single layer and with the stem ends up, to avoid bruising the delicate "shoulders."

Once they are fully ripened, tomatoes can be held at room temperature or refrigerated for several days. When you’re ready to use them, bring the tomatoes back to room temperature for fullest flavor.

Tomato Techniques
To peel: Fill a saucepan with enough water to cover tomatoes; bring to a boil. Immerse tomatoes about 30 seconds; drain and cool. Remove stem ends and slip off skins.
To seed: Cut tomatoes in half crosswise. Gently squeeze each half, using your fingers to remove seeds. To reserve the juice for use in dressings, sauces or soups, seed the tomato into a strainer held over a bowl.
Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato. Using a spoon, scoop out the pulp.
Roast: Preheat oven to 450° F. Halve tomatoes crosswise. Place halves, cut side down, on a shallow baking pan; brush with oil. Roast until lightly browned, about 20 minutes; cool. Remove skins and stem ends.
Slow-Cook: Preheat oven to 300° F. Remove stem ends; slice tomatoes. Place slices on a shallow baking pan; brush with oil. Cook until tomatoes soften and shrink, about 45 minutes.

Tomato Equivalents
1 small tomato = 3 to 4 ounces
1 medium tomato = 5 to 6 ounces
1 large tomato = 7 or more ounces
1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp

Alcohol in Cooking

Alcohol in Cooking
Alcohol Content and Substitutions

Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.
Here are the facts from the Agricultural Research Service of the USDA (1989).

Alcohol remaining after preparation:
100% Immediate consumption
70% Overnight storage
85% Boiling liquid, remove from heat
75% flamed

Alcohol remaining: baked or simmered:
40% 15 min.
35% 30 min.
25% 1 hour
20% 1.5 hour
10% 2 hours
5% 2.5 hours


Suggested substitutions for Alcoholic Beverages in Recipes
Choose the substitute considering the sweetness of the dish you are preparing.

White Wine substitutes in recipes
• Apple juice or carrot juice.
• Vegetable stock or Chicken stock straight or with a little white wine vinegar
• 1/2 cup rice vinegar and 1 tablespoon white grape juice.

Red Wine substitutes in recipes
• 1/2 cup of grape juice with 2 teaspoons of red wine vinegar.
• 1/2 cup water and 2 teaspoons of balsamic vinegar.
• Beef stock or chicken stock straight or with a little red wine vinegar.

Champagne substitutes in recipes
• Ginger ale, sparkling grape juice.

Brandy substitutes in recipes
• Apple juice, peach juice, white grape juice, pear juice.

Marsala substitutes in recipies
• Orange, peach or pear juice.

Orange Liqueur substitutes in recipes
• Frozen orange juice concentrate.

Beer substitutes in recipes
• Chicken broth, beef broth, ginger ale.

APPLE SAUCE

APPLE SAUCE

1 pound apple sauce = 2 cups

Canned Unsweetened Applesauce can be processed with added organic acids (such as erythorbic) to prevent oxidation (browning) if the packer so desires - the label will state if it has been added.

Pack
Unsweetened applesauce is packed in a No. 300 can, which is about two cups, or four ½-cup servings.

Storage

• Store unopened cans in a cool, dry place off the floor.

• Store opened applesauce in a covered container and refrigerate. Use within 5-7 days.


Uses and Tips

• Unsweetened applesauce can be served at room temperature, or chilled, as a simple lowfat dessert, or used as an ingredient in recipes. Sprinkle with ground cinnamon, if desired.

• Applesauce is a great fat substitute for lowfat baking. Simply substitute half of the fat in a recipe with an equal measure of applesauce.

• Applesauce makes a wonderful addition to raspberry gelatin for a nutritious dessert.


Nutritional Information

• Applesauce is a source of fiber, providing nearly 1 1/2 grams per half-cup serving.

• It is low in sodium; it also contains no fat, saturated fat, or cholesterol.

• 1/2 cup of applesauce provides 1 serving from The Fruit Group of the Food Guide Pyramid.


Nutrition Facts
Serving size ½ cup (122g) applesauce
Amount Per Serving and % Daily Value*

Calories 52
Fat Cal 0
Total Fat 0 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 13g 4%
Dietary Fiber 1g 4%
Sugars 10g
Protein 0g
Vitamin A 0%
Vitamin C 2%
Calcium 0%
Iron 1%

Food Dictionary

Absinthe

A bitter liqueur distilled from wormwood and flavored with a variety of herbs. Often disolved with water that produces a milky-white appearance. The flavor is that of anise.

Acetic Acid

Acetic acid is formed when common airborne bacteria interact with the alcohol present in fermented solutions such as wine, beer or vinegar.

Adobo sauce

This dark-red, piquant sauce (or paste) is made from ground chiles, herbs and vinegar, common to Mexico. Chipotle chiles are often found packed in adobo sauce.

Agar-agar

Agar-agar is an extract of seaweed from the Indian and Pacific oceans. When disolved it sets to a jelly and can be used as an emulsifier in ice cream, desserts and soups.

Agave

A large plant from Mexico, with fleshy leaves. The baked and fermented pina (center core) from the blue agave is used to make fermented drinks such as pulque, mescal, and tequila.

Ahi

The Hawaiian name for yellowfin, as well as bigeye tuna.

Allspice

The pea-sized berry of an evergreen tree native to the West Indies, Africa and Jamaica. It tastes like a combination of a number of aromatic spices. Often used with Middle Eastern cuisine.

Almond Paste

A blend of ground almonds, sugar, and glucose. Used in a variety of confections.

Amaretti

A crisp airy Italian cookie similar to a macaroon with an intense sweet almond flavor.

Amaretto

An almond flavored liqueur, often made from apricot pits. This original Italian liqueur if also made in the US.

Anaheim Chiles

This mild, long green chile is named for the area where it was originally grown. These are often sold canned, whole or chopped.

Ancho Chiles

A dried poblano chile with a smoky flavor and medium heat. They range in color from dark red to almost black.

Anchovy

A small sea fish, common to the Mediterranean, and also harvested in the Black Sea, the Atlantic and the Pacific Oceans. These filleted, salt-cured fish are canned in oil. Common to French and Italian cuisine and used in the famous Caesar Salad along with a number of sauces, tapenades, and pizzas.

Anise

A spice whose flavor is reminiscent of licorice, usually bought ground. Used for centuries and now found in cookies, cakes and liqueurs.

Arborio Rice

The high-starch kernels of this Italian-grown grain are shorter and fatter than any other short-grain rice. Arborio is traditionally used for risotto due to its creamy texture.

Arrowroot

From a dried rootstalk, this white, powdery thickener is preferable to cornstarch because it provides a clear finish.

Artichoke

The globe artichoke is cultivated mainly in California's midcoastal region. It's the bud of a large plant from the thistle family and has tough, petal-shaped leaves. Usually steamed and the pulp of the leaves eaten with drawn butter or mayonaise.

Arugula

Arugula has a pepper and mustard flavor used in salads, soups and sautéed vegetable dishes.

Asiago

A semifirm Italian cheese with a rich, nutty flavor is mainly used for grating as a substitute for Parmesan. It was traditionally made with sheep's milk, today it is often made with cow's milk.

B
Baba ghanoush; baba gannoujh

A Middle Eastern puree of eggplant, Tahini, olive oil, lemon juice and garlic. It's used as a spread or dip for pita or Middle Eastern flat bread.

Baking Powder

A leavening agent composed of baking soda an acid, such as cream of tartar, and cornstarch. When mixed with a liquid, it realeses carbon dioxide gas bubbles that cause a bread or cake to rise.

Baking Soda

Bicarbonate of soda. Acidic liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which make a batter rise.

Basil

A member of the mint family, this ancient herb has a pungent flavor. A popular herb in Mediterranean cooking and a primary ingredient in Italian pesto. Used both fresh and dried.

Baste

To spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock. In addition to adding flavor and color, basting keeps meats and other foods from drying out.

Bavarian cream

A dessert made from an egg custard stiffened with gelatine, mixed with whipped cream and sometimes fruit puree or other flavors, then set in a mold and served chilled.

Bay Leaf

An aromatic leaf that comes from bay laurel. Used whole, halved, or ground. One of the primary ingredients in a bouquet garni, it lends a slightly bitter, pungent seasoning to soups, stews, and stocks.

Bechamel

One of the "Mother" sauces, this white sauce is made by adding milk to a roux.

Bisque

A seasoned shellfish puree flavored with white wine, cognac, and fresh cream, used as the basis of a soup.

Blanch

To place foods in boiling water briefly either to partially cook them or to aid in the removal of the skin (i.e. nuts, peaches, tomatoes). Blanching also removes the bitterness from citrus zests.

Blini

A small thick savory pancake made with a leavened batter that contains both wheat flour and buckwheat flour.

Blue Cheese

A cow's milk, semisoft, blue-veined cheese with a very strong aroma. Similar cheeses include France's Roquefort and Italy's Gorgonzola.

Bouquet Garni

Traditionally composed of parsley, thyme, and bay leaf, this herb bundle gives stew, soup or stock an aromatic seasoning. The bouquet garni needs to be removed before serving.

Braising

A cooking method where food (usually meat) is first browned in oil, then cooked slowly in a liquid (wine, stock, or water).

Brioche

A sweet French yeast bread that is composed of flour, sugar, yeast, milk, butter, and egg yolk. Brioche has a unique lightness, flavor and aroma.

Bulgur

Whole wheat which has been boiled until tender and the husk is about to crack open, then dried. It is a common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. The primary ingredient for Tabouleh.

C
Calvados

An apple brandy from Normandy, France made from cider that has been aged for up to two years and distilled.

Canadian Bacon

The large rib-eye muscle of the pork loin, cured and smoked. It is boneless and usually lean, and not at all like the American cured bacon.

Cannellini Beans

A large, white kidney bean used often in Italian cooking. They are available canned or dried.

Capers

The small buds of a Mediterranean shrub. They are usually pickled in vinegar or dried and salted.

Carambola

Known as star fruit, this golden yellow fruit is grown in the West Indies, Indonesia, and Brazil. When sliced, the fruit has a star shaped. The flesh of the carambola is juicy and highly acidic. Its taste is reminiscent of plums, grapes, and apples.

Caramelized Sugar

Sugar that has been cooked until it reaches a caramel color.

Caraway Seed

Caraway is a member of the parsley family. The seeds are used as topping on breads and savory pastries, and as accompaniments to a number of German, Hungarian and Austrian cuisine.

Cardamom

The pods of an aromatic Indian plant is a member of the ginger family. The seeds of the pods are dried and used as a spice. It is a very expensive spice. cardamom is used mostly in Indian and Scandinavian cooking.

Carpaccio

Originally, paper thin slices of raw beef with a creamy sauce, invented at Harry's Bar in Venice. The term also describes very thinly sliced vegeatables, raw or smoked meats, and fish.

Chayote

A crisp, delicate, light green squash that was a staple crop of the ancient Aztecs. It is ideal for stuffing, popular as a salad in Mexico and found in France as "christophene."

Chipotle

Smoked dried jalapeno chiles. The distinctive smokey flavor and unique heat is used to flavor Southwestern and Mexican dishes. They are sold both dried and in cans, in a vinegary sauce called adobo.

Chorizo

This highly seasoned hog link sausage flavored with garlic, chili powder and other spices, is widely used in Mexico and Spanish cooking.

Cilantro

Also known as Chinese Parsley, this herb is often used in Chinese and Mexican cooking. It resembles and is often used like parsley. The seeds of this aromatic plant are known as Coriander, when dried, used as spices (whole or ground).

Cioppino

A dish, created in San Francisco, consists of a stew of white fish, large shrimps, clams, and mussels, with a garlic, tomato, and white wine base.

Cloves

The brown, hard dried flower buds of an aromatic Southeast Asian evergreen. Ground, they are used in cakes and soups. Whole, they add flavor to mulled wines and ciders, as well as used in cooking whole hams.

Cocoa

The pods of the cocao tree which are processed to remove the cocoa butter and ground into powder. There are two types of powder, American and Dutch.

Concasse

A mixture that is coarsely chopped or ground, such as a tomato concasse.

Confectioners Sugar

Powdered sugar, often used in baking and in frostings.

Confit

Meat, usually goose, duck, or pork cooked in its own fat.

Cornmeal

Dried corn kernels that have been ground in one of three textures ‹ fine, medium or coarse. Also known as polenta, it is similar to semolina in texture. Cornmeal is available as yellow, white or blue, depending on the type of corn used.

Cornstarch

A dense, powdery "flour" obtained from the endosperm portion of the corn kernel. Cornstarch is most commonly used as a thickening agent for puddings, sauces, soups, etc.

Coulis

A thick puree of vegetables or fruit

Couscous

Pellets of wheat semolina that has been ground, moistened, and rolled in flour. It is a staple dish in the Middle East.

Crab Louie

A cold salad in which lump crabmeat on a bed of shredded lettuce is topped with a dressing of mayonnaise, chili sauce, cream, scallions, green pepper, lemon juice and seasonings.

Cream of Tartar

The common name for potassium bitartare, the white powdery crystalline acid formed inside wine casks. It is used in many baking powders, baking dishes and to stabilize beaten egg whites.

Crème anglaise

The French term for a rich custard sauce that can be served hot or cold with cake, fruit or other dessert.

Crème brûlée

The French term for a rich custard topped with sugar and carmelized under a broiler or torch before service.

Crème de Casis

A sweet cordial from black currants. Popular as 'kir' when mixed with white wine.

Crème fraîche

This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture.

Crème pâtissière

The French term for "pastry cream," a thick, flour-based egg custard used for tarts, cakes and to fill cream puffs, éclairs and napoleons.

Cremini Mushrooms

A wild mushroom, similar to the common white mushroom, but dark-brown and firmer in texture.

Cumin

An Indian spice with an earthy flavor, also known as comino. Used either ground or whole as cumin seed. Cumin is featured in Middle Eastern and Latin American cuisines.

Curry Powder

A spice mixture common to India. It usually consists of coriander, turmeric, fenugreek, cumin, ginger, garlic, clove, cayenne and other chilies.

D
Daikon Radish

This vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon's flesh is crisp, juicy and white, while the skin can be either creamy white or black.

Demiglace

A thick, intensely flavored, glossy brown sauce that is made by thickening a rich veal or other brown stock, reduced until concentrated.

Double Boiler

A bain-marie, a double broiler is a method of cooking without using direct heat. It consists of two saucepans that fit together. The bottom sauce pan is filled with water and the top one with the mixture.

Duxelles

Traditionally, this French paste is composed of a mixture of mushrooms, shallots and herbs which are slowly cooked in butter until forming a paste. It is often used to flavor sauces, soups and other mixtures, or as a garnish.

E
Enchilada

Rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or green chile sauce.

Espagnole sauce

Spanish sauce. A brown sauce made from brown stock, caramelized mirepoix and tomato puree, and seasonings.

Evaporated Milk

A canned and unsweetened milk that has much of the water content removed via evaporation. It is similar to condensed milk, although not as sweet.

Extracts

Concentrated flavorings derived from various foods or plants, usually through evaporation or distillation. They deliver a powerful flavor impact to foods without adding excess volume or changing the consistency.


F
Fish sauce

A pungent, salty liquid made from fresh anchovies that is extensively used in Asian cuisine.

Fondant

An icing created from cooked sugar, water and glucose. It is used often as a filling for chocolates, frosting for cakes, or fine pastries.

Framboise

A raspberry liqueur.

Frappe

(from the French frappe) A simple sugar syrup mixed with fruit, liqueur, or other flavorings and frozen, then processed to a slightly slushy consistency.


G
Ganache

A rich chocolate icing made of semisweet chocolate and whipping cream and or other flavorings that are heated and stirred together until the chocolate has melted.

Garde manger

A French term for the cool, well-ventilated pantry area (usually in hotels and large restaurants) where cold buffet dishes are prepared and other foods are stored in refrigerated units. Some of the items prepared in a garde manger are salads, cold appetizers and other decorative dishes. Also the term for intricate vegetable carving.

Gazpacho

A cold vegetable soup with a tomato base containing a variety of raw vegetables.

Gelato

An Italian ice cream made with a base of egg yolks and milk. It is denser and smoother in texture than American ice creams, with much less air incorporated into the frozen mix.

Ginger

A Southeastern Asian plant cultivated for its spicy aromatic rhizomes. It is most commonly used in Asian cooking, showing up in savory curries, marinades, rice, tea, or just eaten as a sweetmeat in its crystallized form.

Goat Cheese

Also known as Chevre. A soft fresh goat's milk cheese with a tart flavor. Often fresh herbs are incorporated into the finished form.

Gorgonzola

An Italian cow's milk cheese with a white or yellow and streaked with blue. It has a distinct aroma and can have a mellow, strong, or sharp flavor, similar to the American blue cheese and the French roquefort.

Gouda Cheese

A cow's milk, firm, smooth cheese similar to cheddar. This Dutch cheese comes in both young and aged forms.

Grand Marnier

Orange flavored, cognac based liqueur from France.

Granita

A mixture of water, sugar, and liquid flavorings (i.e. fruit juice or coffee) that is stirred during the frozing process to create a granular texture.

Granulated Sugar

Regular sugar for everyday use.

Gratin

A sweet or savory dish baked or broiled so its topping forms a golden crust.

Guacamole

A mixture of fresh avacado lime or lemon juice, other seasonings and frequently made with diced onion, tomatoes and cilantro.

H
Haricot vert

The French term for "green string bean," haricot meaning "bean" and vert translating as "green."

Haute cuisine

Food that is prepared in an elegant or elaborate manner. The French word haute translates as "high" or "superior," cuisine as "cooking."

Herbes de Provence

An assortment of dried herbs said to reflect those most commonly used in southern France.The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.

Hoisin sauce

A reddish-brown sweet and spicy Chinese sauce reminiscent of barbecue sauce. It is made from soybeans and peppers.

Hollandaise Sauce

A classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter flavored with lemon juice. Another of the "mother" sauces.

I
Ice Cream

Made with a combination of milk products (usually cream combined with fresh, condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or artificial sweetener) and sometimes solid additions such as pieces of chocolate, nuts, and/or fruit.

Infusion

Steeping in a hot liquid producing a flavor that's extracted from an ingredient such as tea leaves, herbs or fruit. In today's culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.

J
Jarlsberg Cheese

A Norwegian cow's milk cheese that is firm in texture and nutty in flavor, similar to Swiss cheese.

Jalapeno

Named after Jalapa, the capital of Veracruz, Mexico, this small green chile pepperis mildly hot.

Jicima

A bulbous, brown root with a crunchy white interior is often called the Mexican potato. The sweet and nutty interior is great for crudite platters and salads.

K
Kalamata Olives

Also spelled Calamata. These purple-black Greek olives are cured in vinegar.

Kibbeh; kibbi

Particularly popular in Lebanon and Syria, this Middle Eastern dish combines ground meat (usually lamb), bulghur wheat and various flavorings. The meat may be served raw or cooked.

L
Lemongrass

An aromatic, dry looking grass used to add a pungent, lemony flavor to Asian dishes and popular in smoothie drinks.

Liqueur

A spirit flavored with fruit, spices, nuts, herbs, and/or seeds, usually sweetened.

M
Macadamia Nut

A native to Australia, the macadamia is a fleshy white nut with a coconut-like flavor.

Macerate

To soak a food in a liquid to infuse it with flavor.

Mandoline

A compact, hand-operated machine with various adjustable blades for thin to thick slicing and cutting. Mandolines have folding legs and come in both wood- or stainless steel-frame models. They're used to cut firm vegetables and fruits (such as potatoes and apples) with uniformity and precision.

Marinate

To let food stand in a mixture called a marinade (such as a liquid, dry rub, or a paste) before cooking. Liquid marinades are usually based on a acidic ingredient, such as wine or vinegar; dry marinades are usually salt-based.

Marzipan

A thick almond, sugar and egg white paste used in confectioneries. Marzipan is mainly used in cakes and pastries of the European tradition.

Masa Harina

Corn dough used mainly for tortillas and tamales.

Mesclun

Found in specialty produce markets and many supermarkets, mesclun (also called salad mix and gourmet salad mix ) is simply a potpourri of young, small salad greens. The mix varies depending on the source, but among those greens commonly included are arugula, dandelion, frisée, mizuma, oak leaf, mâche, radicchio and sorrel.

Mirepoix

A mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.

Mise en place

Literally "put in place" in French. Refers to the preparations for cooking, setting out bowls, pots, and pans and measuring, washing, peeling, and chopping and mincing ingredients.

Molcajete y tejolete

The Mexican term for "mortar and pestle" ‹ molcajete being the mortar, tejolete the pestle. The black basalt (volcanic rock), produces a rough texture on both pieces. They are used in the traditional manner for grinding spices and herbs and other mixtures.

Mole

Mole is a spicy, rich Mexican sauce consisting of nuts, seeds, spices, chilies and occassionally chocolate.

Mousse

A frozen dessert consisting of either a flavored custard or a fruit puree lightened with beaten egg whites and/or whipped cream.

N
Nicoise

Literally "in the style of Nice (France)". The term refers to the region's cuisine which is characterized by the use of tomatoes, garlic, olive oil, and the local brown-black olives.

Nonpareil

A French term meaning "without equal," most often used in reference to small pickled capers from the region of Provence in France.

Nutmeg

The oval, brown, wrinkly seed of the nutmeg tree. It is used grated as a spice for both sweet and savory dishes.

O
Oporto

Portugal's sweet dessert wines (ports). They are named after Oporto, Portugal's second largest city, on the Douro river.

Oyster Sauce

A bottled all-purpose Chinese seasoning made from oysters, water, salt, cornstarch, and caramel coloring.

P
Paella

A classic Spanish dish which combines rice and a variety of both meat and seafood.

Pancetta

An Italian cured meat made from the belly of the pig. It is salted but lightly spiced, but not smoked.

Paprika

A spicy seasoning ground from a sweet variety of red pepper. It is used to flavor ragouts, stuffings, sauces, and garnish.

Parchment Paper

A silicon based paper that can withstand high heat, thus its use for lining baking sheets.

Parfait

A dessert consisting of ice cream, layered with a dessert sauce, fruit, or liquer. In France, a parfait is a frozen dessert containing either whipped cream and Italian meringue or just whipped cream. Parfaits are traditionally served in tall, narrow, footed glasses.

Parmesan Cheese

A hard cow's milk cheese whose taste ranges from sweet to sharp is regularly used for grating. Officially, only Parmigiano Reggiano from the Italian area of Emilia-Romagna may be called Parmesan. Asiago and Romano cheeses are good substitutes for Parmesan.

Pecorino Romano

Another Italian cheese, this is made from sheep's milk with a slightly different flavor. Parmesan is a good Romano substitute.

Pesto

Pesto is an Italian basil sauce made with fresh basil leaves, pinenuts, garlic and olive oil. Many variations of this sauce exist including different nut based pestos, different herb based pestos, sun dried tomato pesto, and black olive pesto.

Pico de Gallo

Mexican for "Rooster's beak," a coarse uncooked tomato salsa. In Jalisco, Mexico it is a relish of oranges and jicama.

Pine Nuts

Also known as pignolias and pinon. The pine nut is the seed of the stone pine. They are used often in Italian, Spanish, and Middle Eastern cooking.

Pizzelles

Thin decoratively patterned Italian wafer cookies that are made in an iron similar to a waffle iron.

Plantains

A green skinned, pink fleshed banana which is usually flatter and longer than a regular banana. It also contains more starch and less sugar. It is usually eaten fried, mashed, or in stews in South American, African, and West Indian cuisine.

Polenta

A coarse yellow cornmeal mush that is a staple of Northern Italy. It can be molded, then cut into squares and fried or grilled.

Porcini Mushrooms

Dried Cepes mushrooms found in most Italian markets. Re-hydrated before cooking by soaking in boiling water.

Portobello Mushroom

Also Portobella. A full grown cremini mushroom, similar to button mushrooms.

Proscuitto

The Italian word for ham, used in the names of raw hams coming from Italy. Proscuitto di Parma hams are only from the Parma region of Italy.

Q
Quenelle

A light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs. This mixture is formed into small ovals and gently poached in stock.

R
Ragout

A stew made from poultry, game, fish, or vegetables cut into pieces and cooked in a thickened liquid, generally flavored with herbs and seasonings. 

Ramekins

Porcelain cups, often used to make souffles and other small dishes requiring baking.

Raw Sugar

Sugar that hasn't been refined fully.

Ricotta

Ricotta is a soft, unripened Italian curd cheese. Sweet in flavor and grainy in texture, Ricotta is used often in Italian sweets (such as cannoli) and in savory dishes as stuffed pasta and lasagne.

Rock Salt

A crystalline form of salt.

Royale, a la

A consumme garnish made of unsweetened custard. Also a poached fish or poultry in a veloute sauce (a white sauce of stock and cream thickened with butter and flour) with truffles.

S
Sabayon

A frothy wine custard of egg yolk, sugar, and wine. Served warm as a dessert or sauce.

Scotch Bonnet Chiles

One of the world's hottest peppers, about 30-50 times as hot as a jalapeno. They range in color from green to orange and are about the size of a walnut.

Serrano Chiles

A hot chile pepper, smaller and thinner than the jalapeno.

Shallots

An onion variety that produces clusters of bulbs. Their flavor is slightly less intense than that of onions with a hint of garlic.

Shitake

Also called Chinese, black or oriental mushroom (in its dried form). Shitake is a strongly flavored mushroom used in both its fresh and dried form.

Sorrel leaves

Bright green leaves with a lemony flavor that soften when cooked.

Soy Sauce

A salty sauce composed mainly of soybeans, salt, yeast, wheat, and sugar. Also made from the fremented soy product called miso.

Squab

Young, usually 3-4 weeks old, domesticated pigeon with dark meat and weighs one pound or less.

Star Anise

A star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Native to China, star anise comes from a small evergreen tree. Its flavor is slightly more bitter than that of regular anise seed.

T
Tabasco Sauce

A hot sauce comprised solely of vinegar, red pepper, and salt.

Tahini

A nut-butter-style paste made from ground sesame seeds.

Tamarind Paste

A vitamin-rich, tangy, prune like pulp from the pods of a tropical Asian tree. It is used as a seasoning in curries and chutneys as well as for drinks, jams, or sorbets.

Tomatillos

Small, green, firm, tomatoes. They are covered with a paper like husk that's removed before cooking. Their acid flavor add a great flavor for sauces.

Tortillas

Mexican staple that are either made of flour or masa harina and cooked on a flat griddle called a comal.

Turmeric

From a rhizome plant that is often dried and ground. It is used to spice and color Indian and Southeast Asian cooking.

U
Univalve

A single-shelled mollusc, such as abalone and sea urchin.

V
Vichyssoise

A rich-creamy cold potato and leek soup thickened with cream and garnished with chives.


W
Walnut

These nuts are native to Asia and grow on walnut trees inside green pods which turn brown and wood like when they dry.

Walnut Oil

The oil extracted from the walnut. It gives most foods a wonderful nutty flavor.

Wasabi

A pungent green paste made from a rhizome of the watercress family. Also called Japanese horseradish.

Worcestershire Sauce

A spicy sauce composed mainly of water, vinegar, molasses, corn syrup, anchovies, spices and flavorings.

X
Xanthan gum

Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, emulsifier and stabilizer in foods such as dairy products, ice cream, and salad dressings.

Y
Yeast

A leavening agent used in doughs and batters. It usually comes in a dry, bead like form and in a fresh form.

Z
Zabaglione

An Italian custard dessert made solely of egg yolks, sugar, and Marsala wine.

Zest

The rind of citrus fruit, usually orange, grapefruit, lime, and lemon.