|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. |
|Arugula ||A bitter and aromatic salad green. Good source
of iron and vitamins A and C. |
|au lait ||A French term meaning "with milk." |
|Aurore sauce ||A pink sauce made by combining bechamel (white)
sauce with tomato puree. |
|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. |
|Bagoong ||An Asian fish sauce from the Philippines. It is
a salty liquid from salted, cured, and fermented
fish or shrimp. Used to flavor many Asian dishes. |
|Basmati rice ||A long-grain, nutty flavored rice. Originally
grown in the Himalayan foothills in India. |
|baste ||To brush food as it cooks with butter, meat
drippings, or stock. Basting keeps baked or
roasted foods moist. |
|beard to tail ||For crustaceans such as shrimp or lobster, once the head and body have been removed what is left is cut "beard to tail" or top to bottom on the underside to extract the meat. |
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