Here’s the Word…

So this is what it comes down to… we don’t know everything.  There, we said it.  Despite the presumption that because the three of us are foodies and therefore we know food terminology, that may be false.  As we enjoy new and different foods, we also are learning new terminology and their meanings.  So check out what we’ve learned below and see if you pick up on something you didn’t know about before too.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chimichurri – a green sauce (or sometimes red) originating from Argentina, made of various finely chopped green herbs (parsley in particular, possibly including  oregano, cumin, thyme, and bay leaf) , garlic and oil used as a marinade for meat or as a sauce.

Crêpe  – A very thin pancake of French origin made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the pan’s surface. It is generally served rolled up or folded with a filling of either a Sweet or Savory nature.

Farro – a food product made up of whole form grains from certain wheat species

Foam (culinary) – the incorporation of air or another gas into a liquid or the molecular gastronomic version ; examples include whipped cream, meringue, mousse or foamed espresso, beet, coconut and more

Manouri  – A traditional Greek sheep or Goat milk cheese.  It is described as a fresh semi-soft cheese made from whey drained from feta production combined with cream and/or milk. The result is a creamier, milder, and less salty than feta. It is also sometimes characterized as having a slightly citrus or lemony flavor.  In recipes, manouri cheese is used interchangeably with a number of other cheese including creme cheese, feta, ricotta salata, mizithra, mozzarella and farmer’s cheese.

Panzanella – typically a salad made of bread and tomatoes from the Florentine area of Italy

Pot de Creme – a dessert known to date back in France to the 17th century made of  eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate.  The mixture is strained and poured into cups, which are then baked in a water bath at low heat.  The name means “pot of custard”, which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel.

Sansho – a spice typically referred to as a pepper but is not actually a pepper; typically ground but can be bought as solid berries; described as tangy, earthy with a hint of lemon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s