Everyday Exotic Spices

"Grocery and gourmet : Exotic herbs and spices for everyday cooking."

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TODAY'S COOKING TERM: Food - MOREL

Posted on September 13, 2017 at 11:10 AM


MOREL:

A wild mushroom shaped like a folded parasol with a distinct nutty flavor. Morels are most easily obtained dried.

(Source:  www.d.umn.edu/~alphanu/cookery/gl...

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TODAY'S COOKING TERM: Food - It's French!

Posted on September 13, 2017 at 11:00 AM


AU GRATIN:

Topped with crumbs and/or cheese and browned in the oven or under the broiler.


AU JUS:

A French term meaning served with unthickened natural juices that develop...

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TODAY'S COOKING TERM: Food - CORNICHONS

Posted on September 13, 2017 at 10:50 AM


CORNICHONS:

Small French-style sour pickled cucumbers no more than two inches or so in length.

(Source:  www.d.umn.edu/~alphanu/cookery/glossary_food.html)

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TODAY'S COOKING TERM: Food - CRUDITES

Posted on September 13, 2017 at 9:50 AM


CRUDITES:

An assortment of raw vegetables, i.e., carrots, broccoli, mushrooms, served as an hors d'oeuvre often accompanied by a dip.

(Source:  www.d.umn.edu/~alpha...

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TODAY'S COOKING TERM: Food - ARROWROOT

Posted on September 13, 2017 at 9:25 AM


ARROWROOT:

A starch obtained from the rhizome of a West Indian plan. Sold as a dried and milled white powder. Does not mask or alter natural flavors. Produces sauces and pastes of remarkab...

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TODAY'S COOKING TERM: REFRESH

Posted on September 13, 2017 at 9:15 AM


REFRESH:

To run cold water over food that has been parboiled, to stop the cooking process quickly.

(Source:  www.d.umn.edu/&...

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TODAY'S COOKING TERM: Food - MADEIRA

Posted on September 13, 2017 at 9:00 AM


MADEIRA:

Sweet-amber dessert wine originated on the Portuguese island of Madeira.

(Source:  www.d.umn.edu/~alphanu/cookery/glossary_food.html)


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TODAY'S COOKING TERM: Food - CANAPE

Posted on September 13, 2017 at 8:50 AM


CANAPE:

Plain or toasted bread or crackers topped with a savory mixture, served as an appetizer or with cocktails.

(Source:  www.d.umn.edu/~alphanu/cookery/glossary_food.html...

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TODAY'S COOKING TERM: FLAMBE

Posted on September 12, 2017 at 4:20 PM

FLAMBE':

To flame foods by dousing in some form of potable alcohol and setting alight.

(Source:  www.d.umn.edu/~alphanu/cookery/glossary_cooking.html)



TODAY'S COOKING TERM: FRICASSEE

Posted on September 12, 2017 at 10:40 AM


FRICASSEE:

To cook by braising; usually applied to fowl or rabbit.

(Source: 

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TODAY'S COOKING TERM: TRUSS

Posted on September 12, 2017 at 9:25 AM


TRUSS:

To secure poultry with string or skewers, to hold its shape while cooking.

(Source:  www.d.umn.edu/~alphanu/cookery/glossa...

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TODAY'S COOKING TERM: MEUNIERE

Posted on September 12, 2017 at 9:25 AM

MEUNIERE:

Dredged with flour and sauteed in butter.

(Source:  www.d.umn.edu/~alphanu/cookery/glossary_cooking.html)



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TODAY'S COOKING TERM: Food - ASPIC

Posted on September 12, 2017 at 5:25 AM


ASPIC:

Jellied meat, fish or poultry stock or vegetable liquid often used for molding meat, fish, poultry or vegetables.

(Source:  www.d.umn.edu/~alphanu/cookery/glo...

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TODAY'S COOKING TERM: Indian Tempering

Posted on September 7, 2017 at 10:50 AM

Respected food writer, Monica Bhide has written for well-known publications such as Food & Wine and Cooking Light.  In her article, "The Crackling Spices Of Indian Tempering", she writes about a cooking method common to Indian cuisine called "tempering".


EXCERPT:

" ... Tadka translates as "tempering." It is a method widely use...

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TODAY'S COOKING TERM: Herbs - MEI YEN SEASONING

Posted on September 6, 2017 at 5:35 PM

MEI YEN SEASONING

A blend of seasonings designed to enhance the natural flavor of most foods without introducing flavor overtones of its own. A delicate seasoning long a favorite in oriental cooking. Intended for seasoning vegetables and mild-flavored meats; also has an affinity for dishes with acid ingredien...

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Pasta 'Alfre-ganoff' with Malunggay

Posted on September 6, 2017 at 2:25 PM

Recipe share from a food blog you should follow.

"Malunggay (aka moringa oleifera) is a local plant well known for its lactative properties. ...

I wa...

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The Mistress of Spices

Posted on June 5, 2016 at 7:30 PM

According to Tilo, the Mistress of Spices:

"Each spice has a special day to it."


Curious to know more?


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Moroccan Cooking is Easy and Tasty!

Posted on May 5, 2016 at 7:25 PM

Like tagine cooking? This recipe is a favorite.

Tagines are cooking vessels specially-designed for one-pot cooking, and form the basis of traditional Moroccan cooking.

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Paul Smith's Culinary Tips and Hints

Posted on November 14, 2013 at 10:50 AM

Dear madams! I know that all of you are the best mistresses and everyone of you can share with us your precious secrets of cooking. However, I have tried to pick up some of the most useful tips for cooking,which, I hope, will be useful for you and will contribute to your rich experience.


Get ready all the necessary ingredients before your cooking so that everything is at hand. It will hasten the process for sure.


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TODAY'S COOKING TERM: Food - KOHLRABI

Posted on October 17, 2013 at 5:20 PM


KOHLRABI:

Kohlrabi has a delicate turnip-like flavor and can be cooked in the same ways as turnips.

(Source:  www.d.umn.edu/~alphanu/cookery/glossary_food.html)

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