A-1 Steak Sauce - steak sauce, a condiment used for primarily steaks and burgers, but goes well with other meats, and many vegetables; originally developed in 1824 by Henderson William Brand, chef to King George IV of the United Kingdom; entered at the 1862 International Exposition in London where it was proclaimed "A1"
A'u Hawaiian - marlin
a blanc - referring to meat, cooked but not browned; referring to pie crust, partially cooked, but not browned (also called “baked blind“ with pie crusts)
à la, au, aux (Fr.) - roughly, "served with" or "served in the manner of"
à l'Américaine [a-may-ree-KEHN] - dish (often lobster) prepared with a spicy sauce of tomatoes, olive oil, onions, brandy and winelks, also called Parisienne sauce
à la ancienne - in the old style, often used for braised beef or stews; when speaking of bread, usually means whole grain
à la Andalouse - in the manner of Andalusia (Southern Spain); usually refers to dishes containing tomatoes,red peppers, and sometime eggplant, sausage, or rice (sauce Andalouse - mayonnaise flavored and colored with tomatoes and red peppers)
à l'Anglaise [ahn-GLEHZ] French for "in the English style," food is simply poached or boiled, can also mean that has been coated in bread crumbs and fried
à la Argenteuil - containing asparagus
à la l'Arrabiata - served with a spicy tomato sauce
à la’Aurore [oh-ROHR] - served with tomato-flavored aurore sauce (Bechamel sauce with just enough tomato puree or concasse added to it to tint it pink)
à la bigarade - with orange or orange sauce
à la Basquaise - in the Basque style (particularly for omelettes and sautéed chicken), using tomatoes, sweet or hot red peppers, garlic, and often ham
à la Boulanger - (boo-lan-jair) - baked in an oven; a simple dish of stock, potatoes, and onions; ("Boulangere" is French for "baker.") Many homes did not have an oven, so anything to be baked was taken to a local baker to be cooked in his oven.
à la broche - food cooked on a skewer; also called Brochettes
à la Bourguignonne - meat (usually beef) braised in red wine, usually garnished with small mushrooms and white onions
à la Bretonne - with white beans or bean puree; also - a Bretonne sauce, used with eggs and fish, which includes onions or leeks, carrots, and white wine
à la Bruxelloise - with small rounds of fried (in butter) potatoes, and Brussels sprouts with butter
à la Cardinal - poached fish topped first with white sauce, then with tomato sauce; also - served with mushrooms, truffle slices and scallops in a creamy wine sauce, topped with either bread crumbs or cheese, and browned under a broiler
à la Carte (KART) - prepared or served to order rather than a pre-prepared dish; also refers to a meal in which the diner selects individual items, paying for each, rather than taking a complete meal at a fixed price
à la Catalane - served with chopped sautèed aubergine (eggplant) and rice
à la Chantilly - using vanilla-flavored sweetened whipped cream
à la Chasseur - hunter style; served with mushrooms cooked with shallots and white wine (cf. the Italian Cacciatore)
à la Colbert - served with small poached eggs; also - a breaded deep-fried fish, which is then stuffed with butter, tarragon, chervil, lemon juice, salt and pepper, and re-heated in an oven; also - Colbert sauce, a meat gravy, with mushrooms and truflles are simmered in butter
à la Crecy - with a puree of carrots and rice
à la crème - served with cream or a cream-based sauce
à la Creole - in Creole style, prepared with tomatoes, green peppers and onions
à la Diable (ah-la-dee-abla) (Fr.) - food served deviled or in the devil's style; usually spicy hot seasoning
à la Duchesse - served with cooked potato, pureed with butter and egg yolk, and either made into fancy shapes or used as topping, then browned
à la duglere (Fr.) - with onions, shallots and tomatoes.
à la eggs Creole - hard boiled, yolks mixed in a Creole garnish, baked, served with rice
à l'Espagnole - in the Spanish fashion; garnish of sautéed (in olive oil) tomates, garlic, onions and sweet red peppers
à l'Étouffée - braised with a small amount of flavoured liquid used, cooked covered on low heat; - Cajun cooking, to cover or "smother" a dish in a sauce; Étouffée - spicy Cajun stew made with crawfish, vegetables and a dark roux, served over rice
à la Flamande [flah-MAHND] - in the Flemish style; braised dishes of meat with cabbage, carrots, potatoes, and turnips
à la Florentine - in the style of Florence; served on a bed of spinach
à la Forestiére - in the style of the forest; usually refers to dishes garnished with wild mushrooms
à la Grecque - in the style of Greece; if cold, refers to appetizers cooked with lemon juice, olive oil and herbs; if hot, served in a sauce made of olive oil, lemon juice, and several seasonings (as fennel, coriander, sage, oregano, and thyme)
à la Hollandaise - with Hollandaise sauce
à la Hongroise - French cooking term to which varying meanings have been applied:
* Larousse Gastronomique - breaded and grilled cauliflower with Mornay sauce with paprika added. * a cream sauce with paprika * sour cream, paprika, onions and tomatoes
(Note: My very Hungarian grandmother would have put sour cream in the sauce, especially with chicken. - DG)
à l'huile - with olive oil or olive oil dressing
à l’imperiale - with a rich garnish of foie gras, truffles, and kidneys; with a rich garnish
à la imperiatrice the way the empress likes it - sweetened or enriched with cream or custard
à la Indienne - Indian style, contains curry powder, served with rice
à l'Italienne - made with pasta and often with cheese and tomatoes
à la jardiniere jardiniere, garden - made or served with a variety of vegetables
à la king- dish of diced food (usually chicken or turkey) in a cream sauce with mushrooms, pimientos, green peppers, usually served on toast points
à la Lyonnaise (ah-la-lee-on-Az) in the style of Lyon- food served with onions or with Lyonnaise sauce (onions, white wine, and a meat glaze)
à la Madriléne Madrid style - served or flavored with tomato, tomato sauce, puree, juice, etc.; often with garlic, olive oil, peppers, and onion
à la Maitre d'Hotel - prepared with a sauce of lemon juice, parsley, salt, pepper, and drawn butter
à la Maréchale - small cuts of meat and poultry which are breaded and fried in butter, garnished with asparagus tips and truffles
à la Marengo - supposedly created for Napoleon after the battle of Marengo; chicken or veal, browned in olive oil, then braised with onions, tomatoes, garlic, olives, and wine or brandy
à la Marinera (ah-la-mah-ree-neh-rah) - Spanish - food cooked with white wine, onions and sometimes tomatoes
à la Mariniére in the style of mariners - shellfish dishes made with herbs, onions or shallots, and white wine
à la Maryland - with butter and cream sauce, often containing sherry
à la meunière [muhn-YEHR] - in the style of the miller's wife; (usually) fish lightly floured and sautéed in butter; served with beurre meunière (sauce of beurre noisette, lemon and parsley)
à la Milanaise - in the style of Milan; pasta coated with butter and grated Parmesan cheese, then sauced with tomatoes, shredded ham, mushrooms, tongue (sometimes pickled),and truffles
à la Minute - quickly cooked when ordered; not pre-cooked and held for service
à la mode - generally refers to ice cream served on top of pie or cake
à la Montmorency - in the style of Montmorency (suburb of Paris0; dish made, or garnished, with sour cherries
à la Mornay - coated with Mornay sauce (Béchamel cheese sauce)
à la Nage French "in the swim" - seafood served in a flavorful broth
à la Nantua - garnished or made with crayfish; often with crayfish tails, sometimes thinly sliced truffle
à la Napolitaine in the Neapolitan way, in the way of Naples - served with spaghetti, cheese, and tomato sauce
à la nesselrode - made with chestnuts in some way
à la Newburg - seafood cream sauce colored slightly with paprika and flavored with sherry
à la Niçoise [nee-SWAHZ] - "as prepared in Nice"; generally means that it includes tomatoes, black olives, garlic, and anchovies were used in the preparation; may also include hard-boiled eggs, tuna, green beans, capers, basil, herbs, and/or lemon, especially in Salade Niçoise
à la Normande - in the style of Normandy; refers to seafood dishes garnished with mushrooms, shellfish and truffles (sauce Normande, veloutè enriched with butter, cream and egg yolk)
à la os (Fr.) - on the bone
à l'orientale - fish, eggs, vegetables cooked with tomatoes and flavored with garlic and saffron
à la Parisienne - a garnish which; other ingredients will vary always includes pommes de terre (potatoes)
à la Parmesane - with Parmesan cheese; also - grilled slices of eggplant, with lemon juice squeezed on them, covered with mozarella (or Parmesan) and tomato rounds, and then grilled
à la Periguex - made or served with truffles and, sometimes, foie gras
à la Plancha (ah-la-plahn-chah) - Spanish - food that has been grilled on a metal plate or cast-iron skillet
à la Polonaise [poh-loh-NEHZ] - in the style of Poland; dishes (often cauliflower or asparagus) garnished with melted butter, browned breadcrumbs, chopped hard-boiled egg and mince parsley; sometimes implies sour cream, red cabbage, and possibly beetroot
à la Portugaise - cooked with tomato, and onion and/or garlic
à la Poulette - usually, a sort of fricassee of cooked meat or poultry, sometimes cooked offal in Veloute sauce(white sauce) sauce, garnished with little onions, garlic, and sometimes mushrooms
à la princesse - With a garnish of asparagus tips and sometimes truffles or noisette potatoes
à la Printanier - cooked or garnished with fresh spring vegetables
à la Provencale (prov-on-sal) - in the style of Provence; tomatoes, onions, garlic, olives, and sometimes mushrooms, black olives, and/or anchovies used in preparation
à la Reine - cooking method involving chopped egg, bread or cracker crumbs, or cooking in milk; applies to soup, poached eggs, artichokes, soufflé, spinach, lamb chops, etc.; also - a soup of milk, hard cooked eggs, chicken, stale bread crumbs, seasoning; also - a garnish of mushrooms, truffles, whtie wine sauce and anchovies
à la Richelieu - made with Richelieu sauce (a Madeira sauce variation); also - garnished with mushrooms, artichoke bottoms, or stuffed tomatoes
à la Royale - in the royal style -a velouté sauce with truffles, served on poached fish or poultry
à la Russe - in the Russian style with sour cream and/or beets
à la Soubise [soo-BEEZ] - topped with or accompanied by a creamy onion sauce ( Soubise sauce is Béchamel (white sauce) with pureed cooked onions, sometimes with a small amount of cream
à la Vichy - Implies the use of carrots, usually glazed
à la vinaigrette - With a dressing of oil, vinegar, and herbs
à la Zingara - in the style of the Gypsies; meat, poultry, or eggs, garnished with chopped ham, mushrooms, tongue and truffles, flavored with Madeira, tarragon and tomato sauce
a point - [ah PWAH] (Fr.) - when used for meat, means that steak is cooked rare
Aal (Ger.) - eel
Abaisée (Fr.) - puff pastry (that has been rolled very thin or a very thin slice of cake to be used in a dessert
Abalone - a.k.a.: Awabi (Jap.), muttonfish (Australia), ormer (English Channel), paua (N.Z..), Abulón (Sp.) - type of mollusk, related to the sea snail, having a flat, oval shell; size can range from a few inches to nearly 12 inches; mild, sweet-flavored white meat must be tenderized to soften the naturally tough, rubbery texture; similar in taste to a clam; sold fresh steaks, frozen steaks (from Mexico), canned, either minced or cubed (from Japan), dried; salted; dried and shredded (called kaiho; from Japan), dried and powdered (called meiho; from Japan); can be eaten raw, cubed, or cut into strips for use in a salad; often very briefly sautéed in butter, or seasoned, dredged in flour and egg and pan-fried; avoid overcooking, which toughens the meat; often prepared raw as sushi or sashimi; best purchased alive, with an adductor muscle that moves when touched; iridescent shell a source of mother-of-pearl
Abats (Fr.) - organ meats, offal; may specifically mean poultry
Abattis (Fr.) - giblets: poultry giblets
Abbacchio [ah-BAHK-ee-yoh] (It.) - a very young lamb
Abekawamochi (Jap.) - grilled cut mochi (rice cake) topped with mixed sugar and kinako, or syrup and kinaki (a relish-like sauce)
Aboor/Abour Armenian - or soup or stew
Aboukir - Swiss dessert made of sponge cake and chestnut-alcohol flavored cream
Abricot (Fr.) - apricot
Absinthe (AB-sinth) - somewhat bitter, anise flavored green liqueur, distilled from wormwood; 136° (68% alcohol); banned in many countries
Abulón (Sp.) - abalone
Abura (Jap.) - oil
Aburage (Jap.) - “Abura” - oil, “age” - frying - puffy, thin, brown, deep-fried sliced tofu (bean curd); used to make inari-zushi (brown bag sushi); also added in miso
Acerbe (Fr.) - bitter, tart
Aceite (Sp.) - oil
Aceituna (Sp.) - olive
Acerola [as-uh-ROH-luh] aka Barbados cherry, Puerto Rican cherry, West Indies cherry - tiny tree and the small, deep-red, cherry-like fruit that grows on it, found primarily in and around the West Indies; fruit has a sweet flavor and one of the highest concentrations of vitamin C; used in desserts and preserves
Acetic acid - chemical compound, formed by the interaction of bacteria in air coming in contact with the alcohol from fermented products, such as beer and wine; causes the odor and sharp sour taste that is noticeable in vinegar
Aceto - [ah-CHAY-toh] (It.) - vinegar
Aceto-dolce (It.) - sweet-and-sour mixture of fruits and vegetables, used in as an antipasto
Acetomel - mixture of honey and vinegar that produces sweet-sour syrup; traditionally used to preserve fruits; rarely used today
Achar [ah-CHAHR] - East Indian word referring to pickled and salted relishes
Achiote seed [ah-chee-OH-tay] aka Annato, Atswete (Phil.), Lipstick plant (Sp.) - slightly musky-flavored seed of the annatto tree; in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish
Acidophilus milk - (also known as sweet acidophilus milk) milk product that has had lactobacillus acidophilus bacteria is added to whole, low fat, or nonfat varieties of milk for a product that is believed to be beneficial for the digestive tract
Acidulated water [a-SIHD-yoo-lay-ted] - water to which a small amount of vinegar, lemon or lime juice has been added; used as a soak to prevent discoloration of some fruits and vegetables (such as apples and artichokes) that darken quickly when their cut surfaces are exposed to air
Acini di pepe (It.) "peppercorns"- very tiny ball of pasta, used mainly as soup pasta. Orzo, slightly larger, may be substituted
Ackee/Akee/Achee [ah-KEE] - bright red tropical fruit that, when ripe, bursts open to reveal three large black seeds and a soft, creamy white flesh; scientific name, blighia sapida, comes from Captain Bligh, who brought the fruit from West Africa to Jamaica in 1793; Certain parts of the fruit are toxic when underripe
Acorn squash - type of winter squash that resembles an acorn in shape, 6 to 10 inches in length; may be dark green, tan, white, or gold colored; most common variety is the Green Acorn with a dark green ridged outer skin and a deep yellow to orange flesh; Golden Acorn has a pumpkin orange colored outer skin with the traditional orange inner flesh
Active dry yeast - used as a leavening agent in breads and other baked goods, active dry yeast is sold in small packages or in bulk
Ade [AYD] - drink, such as lemonade or limeade, made by combining water, sugar and citrus juice
Adrak Indian - fresh ginger root
Adobo (Sp.) - types of seasonings, popular in Mexico and the Philippines; made from a mixture of ground chiles, herbs and vinegar. It can be made into an Adobo sauce or and Adobo paste; sauce or paste can be applied as a rub or marinade and are most often used for soups, stews, and meats that are barbecued or slow roasted
Adobo sauce (Sp.) - one of the traditional Mole sauces; sauce or paste of Mexican origin, made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices; generally cut with 4 parts of water or broth before being heated moderately and served over poultry, seafood, pork, or vegetables; can be used as either a condiment to flavor foods or as a marinade to season and improve the taste of meats and vegetables
Adobado (Phil.} - cooked in vinegar and spices
Ado Gado; Gado-gado [GAH-doh GAH-doh] - Indonesian mixture of raw and slightly cooked vegetables served with a spicy peanut sauce made with hot chiles and coconut milk; "gado gado" can refer only to the spicy sauce
Advocaat - beverage, traditionally served in the Netherlands; made from egg yolks and brandy with a thick creamy consistency, similar to egg nog with a sweet flavor; Dutch term for this drink is advocaatenborrel
Adzuki bean/Azuki bean [ah-ZOO-kee, AH-zoo-kee] - small, dried, russet-colored bean with a sweet flavor, popular in Japanese cooking
Aemono [ah-eh-MOH-noh] (Jap.) “Ae” - mixing, “mono” - things; "dressed foods"; salad-like dishes combined with a dressing, usually served chilled as appetizers
Affumicato (It.) - meat that is smoked
African eggplant aka Garden Eggs, Mock Tomato, ngogwe, or nyanya chungu - slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple (most familiar) to red, yellow, green, or white, depending on the variety; member of the nightshade family; leaves of the tree steamed and eaten like spinach; fruit used to make a tart relish
After taste - taste which returns to the mouth after ingestion of certain foods and beverages
Agahan (Phil.) - breakfast
Agar/Agar agar - form of seaweed that has been dried to be used as a thickener in food; traditionally used in Asia; can be substituted for gelatin, but sets stronger than gelatin and does not require refrigeration to set up
Agari (Jap.) indicates hot green tea in a e sushi
Agave [ah-GAH-vee, ah-GAH-vay] (Sp.) - also called century plant; succulents grown in the southwestern United States, Mexico and Central America; poisonous when raw, agave has a sweet, mild flavor when baked or made into a syrup; certain varieties used in making the alcoholic beverages mescal, pulque, and tequila
Age (Jap.) - fried, deep-fried
Aged - meat held at a temperature of 34°-38° F to tenderize it
Agedashi [ah-geh-DAH-shee] - Japanese dish of deep-fried tofu served with daikon, katsuobushi (dried bonito tuna flakes), ginger, and a dipping sauce made of soy sauce and mirin
Agedofu (Jap.) - thick slices of deep fried tofu used in soups, nimono, etc.
Agkud (Phil.) - (Manobo) a liquor made from rice, corn, cassava or sorghum
Aglio (It.) - garlic
Aglio e olio [AH-lyoh ay AW-lyoh] (It.) "garlic and oil" - referring to a dressing of garlic and hot olive oil used on pasta
Agneau [an-YOH] (Fr.) - lamb
Agnolotti [ah-nyoh-LAH-tee] (It.) "priests' caps" - small, crescent-shaped stuffed pasta
Agrumes (Fr.) - citrus fruit
Aguacate [ah-gwah-KAH-tay] - Spanish, avocado
Ahi Hawaiian - Big Eye or Yellowfin Tuna
Ahnoosh Armenian - sweet
Ahtapot salatasi (Turk.) - octopus salad
Aïgo bouido (Fr.) - Provençal garlic soup, served over pieces of bread
Aïgo-sau d'iou (Fr.) - Provençal fish soup made with "water and salt"
Aigre (Fr.) - sour
Aigre-doux [ay-greh-DOO] (Fr.) - term for the combined flavors of sour (aigre) and sweet (doux); an aigre-doux sauce might contain both vinegar and sugar; bitter-sweet
Aiguillette - long, thin slices of meat, often poultry breast
Ail (Fr.) - garlic; gousse d'ail = clove of garlic
Ail semoule (Fr.) - garlic powder
Aillé French - flavored with garlic
Aïoli [ay-OH-lee, i-OH-lee] (Fr.) - strongly flavored garlic mayonnaise from the Provence region of southern France
Aioli (Fr.) - olive oil infused with garlic
aji (Jap.) - aka Spanish mackerel, horse mackerel - if fresh (aji-no-tataki), eaten as sashimi (raw fish slices); also grilled with salt; dried aji grilled and often served in Japanese-style breakfast
Ajoblanco (Sp.) - Andalusian cold, white soup especially typical of Málaga and Cádiz, consisting of white bread soaked in a mix of olive oil, vinegar, water and a blend of finely ground garlic and peeled raw almonds and served very cold and usually with muscatel grapes
Ajowan; Ajwain [AHJ-uh-wahn] aka Carom, Bishop’s weed - related to Caraway and Cumin (Comino), ajowan tastes more like Thyme, but a bit medicinal
Akagai (Jap.) - red clam.
Akala [ah-KAH-lah] - Hawaiian - sweet, juicy berry, resembles a very large raspberry
Akami (Jap.) {“Aka” - red. “mi” - body} - lean tuna, cut from the back of the fish; also- indicates dark red meat of fish/meat in general
Aka miso (Jap.) - red soy bean paste
Akar Lotus (Indonesian) - Lotus root
Aku (Hawaian) aka Katsuo (Jap), Arctic Bonito, Oceanic Bonito) - small tuna (6 to 8 pounds) with light-colored meat similar to yellowfin
Akule [ah-KOO-lay] - Hawaiian fish, aka Bigeye Scad, often salted and dried
Akutaq (a-goo-duk) aka aqutuk, ackutuk, agutak, Eskimo Ice Cream - Yupik word - common food in western Alaska, made from whipped reindeer fat or tallow, seal oil, freshly fallen snow or water, fresh berries, and sometimes ground fish, gound caribou, and/or sugar; eaten as a desert, a meal, a snack, or a spread; now usually made with shortening instead of tallow and with raisins; many variations, most involve mixing berries, meat, leaves, or roots with animal oil or fat
Akvavit/Aquavit - Scandinavian mid-strength drink (~45°); potato or grain spirit distilled several times and flavored with caraway, anise, coriander, or citrus rind
al Amatriciana (It.) - sauce with chopped onions, cured meat called guanciale (from the pork cheek), olive oil, onion, tomatoes, and chili pepper or black pepper; long pasta generally used, either perciatelli or bucatini
al carbon (Sp.) - relating to grilled or containing meat
al dente (ahl-DEN-tay) (It.) “to the tooth” - slightly chewy or being tough to the bite
al forno (ahl FOHR-noh) (It.) - "baked" or "roasted"
Alak - (Phil., Tagalog) - generic term for liquor or wine
Alaria aka dabber locks, badderlocks, bladder wrack, winged kelp - golden brown edible seaweed, high in calcium, magnesium, phosphorus, iodine, vitamin A and vitamin B3 (niacin); traditional food in Greenland, Iceland, Scotland and Ireland; may be eaten fresh or cooked
Alaskan Cod - aka Sablefish, Black Cod, Butterfish - actually is neither a cod nor butterfish; soft-textured and mild-flavored, with white flesh; excellent fish for smoking and commonly marketed as smoked Black Cod
Albacore [AL-bah-kohr] - mild flavor, high-fat tuna, lightest flesh (white with a hint of pink) of any tuna; the only tuna that can be called "white"; highly prized, the most expensive variety of canned tuna
Albert sauce [AL-bert, al-BEHR] (Fr.) - rich horseradish sauce with a base of butter, flour and cream, usually served with beef
Albóndiga [ahl-BON-dee-gah] (Sp.) - "meatball"; also - the name of a popular Mexican and Spanish dish of spicy meatballs, usually in a tomato sauce; Sopa de albóndigas - beef-broth soup with meatballs and chopped vegetables
Albumen [al-BYOO-mehn] - egg white
Albumin [al-BYOO-mehn] - protein portion of the egg white
Alcohol - ethyl alcohol, a liquid produced by distilling the fermented juice of fruits or grains. only alcohol safe for drinking
Ale [AYL] - alcoholic beverage brewed from malt and hops, usually stronger and more bitter than beer; color varies from light to dark amber
Alecost aka Costmary, Bible leaf, and Mint Geranium - herb related to daisies, dandelions, marigolds and sunflowers; silvery, fragrant costmary leaves with a minty, lemony taste; used in salads,soups, veal and chicken dishes and sausage
Alewife - a type of herring
Alexander's Herb aka Black pot-herb, Horse parsley, Black lovage - Mediterranean area plant; roundish dark-green shiny leaves in groups of three; yellow-green flowers give way to small black seeds in summer; larger stems have a celery flavor; thought to have been used by Alexander the Great; used in salads, stews and soups
Alfalfa [al-FAL-fuh] - sprouts are popular in salads and on sandwiches; also - Co-leader with Spanky of Little Rascals
Alfredo sauce [al-FRAY-doh] - rich sauce of butter, grated Parmesan Cheese, heavy cream and plentiful grindings of black pepper; created by Roman Alfredo di Lello in the 1920s
Alginic Acid - jelly made from brown algae; used as a thickener or emulsifier in ice creams, puddings, pie fillings, soups and syrups; medical uses include burn dressings and as a treatment, along with antacids, for rapid relief of occasional GERD symptoms
Alibangbang (Phil.) - bauhinia malabarica, butterfly-shaped leaves from a tree used for souring
Alici (Ital.) aka Acciughe - anchovies
Alimango (Phil.) - mud crab
Alimasag (Phil.) - blue crab
Alimentation (Fr.) - food, groceries, nourishment
Alkenet Root - ground “spice” (from a wild plant with yellow flowers); no flavor - used as a food coloring; widely used in dishes which need a deep red color
Aleppo Pepper - (also known as Halaby Pepper) - Turkish crushed chili pepper with an ancho-like flavor, but a little more heat and tartness
alla (It.) - "as done by, in, for or with"
Allemande sauce [ah-leh-MAHND] (Fr.) - classic velouté sauce thickened with egg yolk, also called Parisienne sauce
Alligator - large aquatic lizard-like reptile that grows up to 20’ long; 3 distinct types of meat (generally only available in its native regions - Louisiana and the Gulf States): tender, white, veal-like tail meat; pinkish body meat, which has a stronger flavor and slightly tougher texture; dark tail meat, suitable only for braised dishes
Alligator pear - an avocado
All-purpose flour - flour made from a both high-gluten hard wheat and low-gluten soft wheat; fine-textured, milled from the inner part of the wheat kernel; contains neither the germ (the sprouting part) nor the bran (the outer coating); U.S. law requires all flours not containing wheat germ must have niacin, riboflavin, thiamin and iron added; (Individual millers sometimes also add vitamins A and D.) These flours are labeled "ENRICHED." comes in two basic forms — bleached and unbleached — that can be used interchangeably
Allspice - aka pimento or Jamaican pepper; tastes like a combination of nutmeg, cumin, clove and cinnamon - all spices
Allumettes [al-yoo-MEHTS] (Fr.) - matchstick; classic cut of one-eighth inch square, by one to two inches long; thin strips of puff pastry spread or filled with different savory mixtures (such as shrimp butter or grated cheese) and served as an hors d'oeuvre; with a sweet filling, a dessert
Almejas (Sp. - clams) - Almejas a la Marinera - clams in white wine, garlic, onion and, occasionally, paprika sauce
Almond - flat, pointed ended nuts with pitted brown shell enclosing a creamy white kernel which is covered by a brown skin
BLANCHED- brown skins removed ESSENCE - extract EXTRACT - flavoring derived by dissolving the essential oil of almonds in an alcohol base. Use only products labeled "pure" or "natural" almond extract (essence). FLAKED - paper-thin slices MEAL - also known as ground almonds; nuts are powdered to a flour-like texture, for use in baking or as a thickening agent SLIVERED - lengthwise-cut, small pieces
Aloo (Ind. - Punjab) - Potato
Alose (Fr.) - shad
Alsacienne [al-zah-SYEHN] -(Fr.) - "in the style of Alsace," a province in northeastern France whose French and German heritage is reflected in its famous cuisine; usually refers to braised meat with sauerkraut, potatoes and sausage
Alugbati/Alogbati bassela alba (Phil.) aka Alugbati (Bisaya); Alugbati, libato, grana (Tagalog); Ilaibakir (Ilokano); Arogbati (Bicol); Dundula-sulu, malabor, Malabar spinach, nightshade, vine spinach (English), Ceylon spinach, & more - used in salads and cooked as a vegetable
Alum - highly astringent crystal of potasium aluminum sulfate were used as the crisping agent in canning pickles, and to make you pucker if eaten
This message has been edited. Last edited by: DorianGreyed,
Posts: 17476 | Location: Lincoln Place, Granite City, IL, USA | Registered: 06-03-02
