A combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.
Fragrant tomato sauce made with sautéed onions, garlic, capers, olives and Herbes de Provence.
Like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. Major ingredient in praline candy. 75% of the total crop produced in Georgia, New Mexico and Texas.
Closely related to broccoli, brussels sprouts, kale and cabbage. Cultivation of ___________ started 600 years B.C. in Turkey. Great roasted or served raw with ranch
Meaning "edible snail", seems to date from 1892. High source of protein.
Celtic mythology often associated them with wisdom and venerability.
Classified as an oily fish. Black bears like to eat them.
Complex combinations of spices or herbs, usually including fresh or dried hot chillies. Main spices are coriander, cumin, and turmeric.
An Italian seasoning mixture consisting usually of grated lemon zest, minced garlic, and minced parsley that is used especially with osso buco. Ours uses basil.
A small strip or cube of pork fat (usually subcutaneous fat). A traditional use called "larding" is when long strips of chilled pork fat are threaded (with the use of a needle) into meats that are to be braised or roasted.
Flowering plant whose root is widely used as a spice or a folk medicine. Canton is flavored with it.
Down
It was bred by a seed company in Japan from broccoli and Chinese kale. Tender stalks have a mild, sweet taste. Not to be confused with broccoli rabe, rapini or Broccoflower.
Flowering plant species in the carrot family. _______ pollen is an incredibly powerful spice, with notes of licorice, citrus, and handmade marshmallows
Means "piglets" in Italian. Due to their strong nutty flavor, this is an incredibly popular gourmet mushroom.
In Belgium one of the condiments for frites. A condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry. It can also contain horseradish, paprika, anchovies or capers.
One of the national emblems of Wales, worn along with the daffodil on St. David’s Day. According to one legend, King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons. Vegetable with mild onion like taste. Used in Waterzooi.
Béchamel sauce with shredded or grated Gruyère cheese added. Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar.
The plant is best known for the edible flower buds often used as a seasoning and usually pickled. Common italian ingredient in chicken piccata and beef carpaccio.
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