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Cooking Terms

Affine

The French word for aging (meat, cheese, etc.). A cheese that is affine a point means that it is aged to the point of perfection.

Branzini

A Mediterranean sea bass.

Braise

A cooking method in which fish, poultry, meat or vegetables are first browned in hot fat and then slowly simmered in a small amount of flavorful liquid until tender. The braising liquid is then frequently thickened and served as a sauce. (i.e. beef stew). Recommended book All About Braising – The Art of Uncomplicated Cooking

Ligurian (olives)

These olives come from the Northern Italian coast that borders France. The olives are not unlike Nicoise olives, but are perhaps a bit more buttery and less acidic.

Kalamata Olives

A variety of Greek olives that originate from the city of Kalamata in the Southern Peloponnese of Greece. Kalamata olives are pickled in wine vinegar. The pickling process develops a very pronounced flavor of salt and vinegar. They have a very meaty flesh which is strong in flavor.

Brochette

The French word for a skewer. Anything that is served "en brochette" refers to that fact that it is cooked on a skewer, usually being sautéed or grilled.

Arbequina (olives)

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

Basil:

Original from India, basil gets it's name from the Greek word Basilikos. Basil is characterized by strong sweet flavor which is slightly acidic, and large flat leafs. Commonly used in Italian cooking Basil goes well with a multitude of dishes but is most commonly paired with tomatoes.

Basmati rice

A very fragrant and high quality long grain rice from India ( and also sometimes from Pakistan). Its flavor and intriguing aroma are due in part to the fact that the rice is aged.

Beurre Blanc

This sauce originates in France's Loire Valley. Traditionally, it is a reduction of white wine and/or vinegar with chopped shallots. Cold butter is then added slowly to the reduction over moderate heat as not to boil the sauce. It is essential to keep stirring the sauce at a moderate pace while adding the butter. The finished sauce should not be too thick and have a nice acidic bite to counter the richness of the butter.
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