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31 Cards in this Set
- Front
- Back
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Barigoule |
Cooked with white wine, lemon, herbs, chicken stock. |
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Bok choy |
Chinese cabbage |
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Braise |
To cook with a liquid, low and slow. Used to tenderize tough for me. Pot roast is a braised dish. |
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Blurred Monte |
A few drops of water and chunks of butter whisked over a moderate heat to melt the butter and keep it emulsified, in one piece and creamy. |
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Chicharones |
Pork rinds (fried pork skin) |
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Chicken stock |
Chicken bones / skin / carcass, onions, carrots, celery, parsmips, parsley, thyme, dill, garlic, other seasonings, water; boiled and then simmered for hours period strained until clear. |
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Chilaquiles |
Mexican tortilla chips and chili sauce (salsa or mole), usually served with shredded chicken or pork |
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Creme fraiche |
Heavy cream and buttermilk, left at room temperature for 8 to 24 hours until very thick. Sour cream. |
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Dijonnaise |
Mayonnaise and Dijon mustard |
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Ferment |
Controlled spoilage / salad. Packed with probiotics - good for your health. |
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Green Goddess dressing |
Mayonnaise, sour cream, Oregon, chives, parsley, garlic, pureed until smooth |
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Gremolata |
Chopped herb condiment classical and made of lemon zest, garlic and parsley. |
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Gnocchi |
Italian potato dumplings |
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Lardo |
Cured and dried pork back fat |
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Panna cotta |
An Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings |
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Pickle |
Preserving vegetables in vinegar |
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PEI mussels |
Prince Edward Island |
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Pancetta |
Italian cured pork belly. "Bacon" but not smoked. |
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Pebres sauce |
A condiment made of coriander, chopped onion, olive oil, garlic, and ground or pureed spicy aji Peppers. It may contain chopped tomatoes |
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Pig Trotters |
Pigs feet |
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Pimento cheese |
A Southern dish of cream cheese and cheddar cheese mixed with roasted bell peppers and pickles |
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Preserved lemon |
Lemons packed in salt for 2 to 4 weeks, developing a leathery flavor. We use the Rind, and sometimes Infuse oil with them. |
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Rillette |
A preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used to as spread on bread or toast and served at room temperature |
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Rosti |
Shredded potatoes pressed into a cake, Swiss origin |
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Sambal |
Asian ground chili paste - spicy |
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San Marzano tomatoes |
San Marzano Tomatoes originate from the small town of San Marzano sul Sarno, near Naples, Italy, and where first grown in volcanic soil in the shadow of Mount Vesuvius. |
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Sesame crunch |
Toasted sesame seeds and shortbread |
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Smorrebrod |
Danish open-faced sandwich, butter and topped with meats and veggies. Literally "bread and butter" |
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Sopressata |
Italian salami |
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Sweetbreads |
Thymus gland of a calf |
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Veal |
Young calf |
