• Last updated 2/12/12 by margcata

Cooking Term   Definition:   Shichimi Togarashi: This is a Japanese Paprika used in soups and to season fish.               read more

• Last updated 2/11/12 by margcata

Cooking Term   Definition: Mexican Chalupas   Chalupas signify Little Boats in English. These little boats are made of corn  tortilla flour and then stuffed with a large variety of native indigenious ingredients.                 read more

• Last updated 2/11/12 by margcata

Cooking Term   Definition:       Chicarrones in Puerto Rico are chicken nuggets, breaded and fried.   In Cuban Spanish, however, they are simply Pork Rind and are called Chicarrón in singular.           read more

• Last updated 2/11/12 by margcata

Cooking Term   Definition: Colombian Arepas:  This delicacy is a corn meal pancake crêpe filled with a Ricotta type soft white cheese and then lightly sauteéd. They are a favorite of upscale Bogotá Urbanites.   There are numerous Arepas Cafés in Miami and Miami Beach and in New York City.               read more

• Last updated 2/11/12 by margcata

Cooking Term   Definition: Calabaza: The flesh of this African Pumpkin - Squash vegetable is used in Caribbean stews.   Mexicans pureé the seeds for a sauce called Pipián. This medium sized pumpkin looking starchy vegetable hails from the west coast of Africa, and was carried by the slave traders to the Americas.   Additionally, the seeds of this vegetable are highly valued by Cuban and Brazilian Shamans to cure infertility problems.                read more

• Last updated 2/11/12 by margcata

Cooking Term   Definition: Ecuador: Llapingachos pronounced YAP IN GHA CHOS, is an indigenious mashed potato patty with a crisp exterior and a mountain cheese interior. The translation is: Potato Cake.               read more

• Last updated 2/10/12 by petalsandcoco

Huitres   Definition: Simply means Oysters in French. The can be served hot or cold, for hors d'oeuvre, in barquettes, or brochettes (en broche) , as beignets, in soups, garnishes, and souffles. You can cook them a la creme, colbert ,diable, florentine, au gratin, mornay, normande, and villeroi. Huites fourrees is a nice dish consisting of hot oysters stuffed with a cream sauce which is thickened with egg yolks and breadcrumbs and mixed with finely chopped... read more

• Last updated 2/10/12 by petalsandcoco

Fruits de mer   Definition: Fruits de mer is French for a dish of assorted crustaecea and shellfish, all served together , served raw or cooked. It can be used in particular for a plate of oysters or sea urchins. If the shellfish is cooked then it can be served with rice as for a risotto.                                                                                                    read more

• Last updated 2/10/12 by petalsandcoco

Bercy   Definition: Bercy is a fish sauce made from 1 cup of white wine with 2 shallots , finely chopped (which have been sweated in butter), 1 Tablespoon of parsley, and 1 cup of fish veloute.   Also : A meat sauce also made from white wine, butter, and shallots, as above , but now with the addition of diced , blanched beef marrow and meat glaze.                                                                                        other comments... read more

• Last updated 2/10/12 by petalsandcoco

Merveille   Definition: Mervielle is a French pastry made with flour (4 cups) , butter (1 cup), sugar ( 1 1/2 Tablespoons)  eggs (4) and a pinch of salt. Rolled out thin and cut into various shapes and then deep fried, drained, sprinkled with vanilla sugar and are to be eaten hot .                                                                                              read more