E
emulsion
slowly mixing two normally incompatible liquids so that
they combine
endive
the name for several types of slightly bitter greens often used in salads
escarole
mild endive
étouffée
thick, well-seasoned seafood and vegetable sauce served
over rice
evoo
extra virgin olive oil
F
falafel
ground and seasoned chickpeas pan fried or deep fried
fava
a tan bean similar to a lima bean
fennel
plant with a slight taste of anise; can be eaten raw, cooked, or used
as flavoring
fenugreek
sweet and slightly bitter spice
ficelle
a long, thin baguette
flageolet
small and delicate French kidney beans
flambé
flamed in French
flan
a pastry tart with a sweet or savory filling; a custard
flauta
a filled and fried corn tortilla
foie gras
rich and buttery goose or duck liver
fontina
an Italian semi-firm cows milk cheese; great for melting
formaggio
Italian for cheese
Frangelico
a hazelnut-flavored liqueur
frangipane
type of dessert pastry
fricassee, en fricassee
meat sautéed in butter then stewed with vegetables
frisse, frisée
feathery yellowish curly green often used in salads
frites
french word for french fries
fromage
French for cheese
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G
galette
a round, flat cake
Gewürztraminer
mildly spicy German white wine
giardiniera
dish served with mixed vegetables
glacé
French for glazed
gnocchi
potato or flour dumplings boiled and served like a pasta
gorgonzola
an aromatic, blue-veined Italian cheese
granité, granita
an icy mixture of sugar, water, and other liquid
grappa
clear Italian alcohol made from grape skins and seeds
gratin, gratinée
any dish covered with cheese or bread crumbs and butter
and baked or broiled
gravlax
raw, thinly-sliced salmon cured in sugar, salt and dill
gruyère
firm cows-milk cheese with a sweet, nutty flavor
H
haricot vert
French for green bean
harissa
hot sauce made from chiles and spices
hearts of palm
vegetable with slender white stalks and an artichoke flavor
heirloom
naturally pollinated, nonhybrid
hollandaise
creamy sauce made from egg yolks, butter, and lemon juice
homard
French for lobster
huitlacoche
a fungus that turns corn kernels black and ten times their normal size
hummus
Middle Eastern sauce of chickpeas, garlic, lemon, sesame seeds, and olive
oil
J
jícama
a vegetable like a cross between a potato and an apple
julienne
foods cut into thin strips
jus
French for juice: fruit vegetable and meat
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