• Last updated 1/22/12 by Nicko

Skordalia   Definition: A Greek sauce typically comprised of potatoes, garlic, lemon, vinegar, olive oil, salt and pepper. This sauce is often used to accompany bacalao (fried cod) or fried vegetables. Some variations in the recipes add bread and/or walnuts to the recipe. Variations in the recipe are typically due to region.    The hotter (more garlic) the better some say.       read more

• Last updated 1/22/12 by Nicko

  To deglaze means to add liquid such as stock or wine to a pan to loosen or break up and dissolve food particles that have been stuck to the bottom of the pan. The mixture produced by deglazing can be used to make many sauces.               read more

• Last updated 1/21/12 by Nicko

Provencal   Definition:     A culinary term used to describe a dish or garnish that has come from or has been inspired by the French region of Provence. Garlic, tomatoes, and olive oil are the classical elements to a Provençal dish           read more

• Last updated 1/21/12 by Nicko

Saute   Definition:   A cooking method where items are cooked quickly in a sauté pan with a small amount of fat. The term means literally to "jump".             read more

• Last updated 1/7/12 by Nicko

    Description: To cook slowly in a small amount of fat so that the ingredient cooks through with little of no color.   read more

• Last updated 1/7/12 by Nicko

    Sections of citrus fruits that are completely devoid of membranes.   read more

• Last updated 1/21/12 by Nicko

Although originally dried in the sun with garlic, salt, olive oil, and spices many commercial varieties exist today. Typically plum tomatoes are first split in half and place on a rack. They are seasoned with salt, pepper, garlic and then drizzled with olive oil. After which they are place in an oven over night with only the pilot light on. After they have dried they can be stored in olive oil until use. If using a commercial variety not packed in oil then sundried tomatoes can be reconstituted with a little warm water.     read more

• Last updated 1/21/12 by Nicko

Believed to have originated in the Middle East the shallot is a member of the onion family. It's flavor is much lighter than a regular onion, and it has a mild sweetness to it. Shallots are often used in reductions for sauces to round out the flavors. Shallots come in several varieties: Grey shallots, Jersey shallots, Red shallots, and Simiane. The shallot is characterized by it's small oval shaped bulb.     read more

• Last updated 1/21/12 by Nicko

Oranges with a dark red flesh which sometimes can be spotty. Seville oranges have a distinctly tart flavor. They are excellent for use in savory dishes as they convey an orange flavor without all the sweetness of other oranges. read more

• Last updated 1/21/12 by Nicko

The browning(caramelizing) of a food surface at high heat. Little fat is used when searing. Searing brings out the flavor and creates a fond at the bottom of the pan which is used for making sauces. Searing does not cook the food item entirely it is only intended to brown the surface. read more