|Arborio rice ||Short, fat, starchy rice. Usually used to make
|armagnac ||A fine French brandy which, like cognac, is aged in oak for up to 40 years. It is from the town of Gascony near Bordeaux. |
|Artichoke ||The globe artichoke is the bud of a large plant in the thistle family with tough petal shaped leaves.
When properly cooked, break off the leaves one by one, dip in butter or sauce, and draw the base of the leaf through your teeth scraping off the pulp and discarding the rest of the leaf.
At the center, scrape off the tiny leaves and fuzz and then continue to dip the heart of the choke in sauce and eat.
The Jerusalem artichoke is not a true artichoke but a tuber resembling a ginger root. These may be used peeled or unpeeled, raw as an addition to salads, or steamed or boiled as a side dish. |
|Babka ||A Polish sweet bread made with rum, almonds,
raisins, and orange peel. |
|Bagna cauda ||An Italian appetizer dip made with olive oil,
butter, garlic, and anchovies. Usually served
with raw vegetables. |
|Basmati rice ||A long-grain, nutty flavored rice. Originally
grown in the Himalayan foothills in India. |
|bechamel sauce ||A French white sauce made with milk and a roux
of butter and flour. A thin sauce is made
with 1 tbsp each butter and flour to 1 cup of
milk. For medium sauce, use 2 tbsp each, and
for a thick sauce, use 3 tbsp each. |
|beef tartare ||Finely chopped, high quality beef, seasoned with
salt, pepper, and herbs, and served raw. |
|bell pepper ||The best known of American sweet peppers it belongs to the Capsicum family like the chile pepper but is mild, sweet flavored and crisp.
Though most often bright green, there are also red, yellow, orange, purple and brown varieties. They may be used in cooking or eaten raw, with seeds and stems removed. |
|beni shoga ||Ginger root pickled with sweet vinegar and colored
red. Often served with sushi in thin slices.
Also known as gari. |
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