• Last updated 1/24/12 by margcata

Tapas   Definition: The Spanish word Tapa, denotes to cover and Tapar ( the verb ), and the noun lid, come from the ancient Romans and Greeks before them, and small plates of hors d´oeuvres ( French ) or appetisers or mezé ( Greek ), Mezze ( Turkish ), aperitivos or Antipasti in Italian, Mezedes ( Bulgarian ) and Meze ( Arabic ) have been employed to cover a glass of wine or beer in taverns, inns and hotels. Having drunk the beverage, customers frequently had eaten the olives or charcuterie too. Today, there are numerous Spanish varieties of tapas, some... read more

• Last updated 2/15/12 by petalsandcoco

Charon sauce   Definition: A hollandaise or bearnaise sauce that has been tinted with pink by using tomato puree. Can be served with fish, poultry or meat.                                                                       Read about some nice sauces:              soft shell crab                                                                                     read more

• Last updated 1/21/12 by Nicko

These are very small, even tiny olives that are a medium brown color. They originate in Spain (the Siurana district in Catalonia) and are characterized by a small amount of pleasantly bitter flesh on each olive. They are always brine cured. This olive is also prized for making excellent olive oil read more

• Last updated 1/21/12 by Nicko

Another member of the family of classical cuts, chiffonade is similar to a julienne cut except that it is reserved for leafy vegetables and herbs. Often this type of cut is used on basil and the result is then used as a garnish. read more

• Last updated 1/21/12 by Nicko

This is not a variety of olive but rather a way of processing black, fully ripened olives in salt or oil so that they become very strongly flavored and assertively bitter. read more

• Last updated 3/14/12 by petalsandcoco

Docking   Definition: The process of making small holes in the surface of an item before baking such as pie crust or pizza.                          Some thoughts :  Bursting dough - How to prevent?                                                                                                A fork can be used as well. read more

• Last updated 1/21/12 by Nicko

(Also called pate feuillete in french) This dough is comprised of many very thin layers of butter and dough. As the dough bakes, the butter creates steam which make the dough rise into a multitude of very thin crispy layers. read more

• Last updated 4/24/12 by petalsandcoco

Paloise sauce   Definition: Said to have originated in Pau. This is a twist to the classic bearnaise sauce, instead of terragon, mint is used.   Ingredients : wine vinegar, white wine, shallots, chevril, nutmeg, peppercorns, mint, egg yolks, butter, lemon, salt , pepper.   Recipes vary.                                                                                                        Lamb with paloise sauce.   read more

• Last updated 1/21/12 by Nicko

A classic sauce that is made with a recuction of vinegar, egg yolks, melted butter, and flavored with lemon juice. It was one of the five grand sauces. read more

• Last updated 1/23/12 by Denis Dubiard

Anna Potatoes   Definition: The name for potato style pancake made of thin slices of potatoes which are assembled to form a round circle and cooked with liberal amounts of butter. The potato dish is then baked until crisp and golden brown.     History: Dish created by Adolphe Duglere (Le Mozart de la cuisine) dedicated to Anna DEslions, a woman of Fahsion at the time of the second empire.   Aditional: if the potatoes are cut into strips rather than rounds, the dish is called Annette... read more