Often the dish is topped with cheese or bread crumbs before browning. It should impart a rich, nutty olive taste and aroma to the dish.ĪU GRATIN (oh-GRAH-tin): To brown quickly under the broiler. The oil is not used for frying (all of its great flavor would merely cook away) it is added as a flavoring at the end of cooking. VIRGIN: This term is usually used in conjunction with “olive oil” and means you are getting the highest quality olive oil there is. Saffron is very expensive (more than 30,000 blossoms yield one pound), so expect to pay dearly for such a dish. SAFFRON: The stamen of a crocus that is used to color food yellow and add delicate flavor. ROCK SHRIMP: It tastes similar to lobster but looks like shrimp with a hard shell on its tail. PROSCIUTTO (pro-SHOOT-oh): A salty ham from Italy that is considered a delicacy. PINK PEPPERCORN: The berry of a weed that is used as a flavoring and to add a rosy tint to dishes. It has a gently sweet taste and is very common to Italian cooking. OPAL BASIL: Dark, purplish basil that is more flavorful than its cousin, green basil. It is also what makes items such as dishwasher detergent and furniture wax smell lemony. LEMON GRASS: This is an Asian seasoning that looks like thin stalks of bamboo and has a light, lemony taste. KALAMATA OLIVES: Medium-sized, purple-black Greek olives with an oblong shape pointed at the ends. ITALIAN PARSLEY: Parsley with larger, flatter leaves than regular curly parsley. Supposedly moister and more flavorful than other domesticated poultry - also much more expensive. Means the beef will be extremely tender - and extremely expensive.ĮNGLISH-STYLE CHOP: A chop with one bone.įREE-RANGE CHICKEN: Raised outside a coop. It’s strong and might be considered an acquired taste.ĬOQUILLES (co-KEY): Just the French way to say “scallops.”ĬREME FRAICHE (crem fresh): Slightly soured cream similar to sour cream.ĭRY AGED: Air dried. This is a traditional “gourmet” dish that isn’t as chic to order as it once was.ĬHEVRE (shev): Goat cheese. They give a salty taste and look something like canned peas.ĬHATEAUBRIAND (sha-TOE-bree-AHND): Beef tenderloin usually served as a whole piece for two people. Often these orbs are pickled to be used in sauces. In food terminology, it is the bud of a Mediterranean bush. ANDOUILLE (ahn-DWEE): Spicy pork sausage from New Orleans made from chitterlings (a nice word for pig intestines).BOK CHOY: Chinese cabbageĬAPER: If you think you know what this is, you’ve probably been reading too many spy novels.
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