french..italian…spanish….german….
you name it..they have it..all the nicely decorated “è”…”á”…”ö”…”ś”….The beautiful words for the “haute” cuisine…
Beside the usual “fois gras” and “souflè”…This is something i came by in the recent issue of Reader’s Digest which definitely “extend my culinary reprtoire”.
Giblets – innards of a bird, specifically liver, heart, gizzard and neck, used to make a stock; as, giblet stock. Old french gibeket (game-bird stew)
Goujons – strips of fish or chicken that are deep-fried. French.
Daube – Meat stew, often a joint of beef braised in wine. French again.
Kasha – Buckwheat. Also, in Russia and Poland, a porridge made from buckwheat or simmilar grain. Russian.
Compote – Fruit cooked or preserved in syrup. “She gave us home made craneberry and apple compote with pork.”
Entrecôte – Steak cut from between the ribs. French again. entre – between, côte – rib.
Pesto – A sauce of crushed basil leaves mixed with Parmesan, pine nuts, garlic and olive oil. Italian.
Calamari – Squid. Italian.
Confit – Preserved meat. French.
Filo – Thin, layered pastry. Greek?
Spatchcock – A chicken or game bird split open and partly boned, then grilled or roasted. 18th century English.
Paella – Rice dish, originally from Spain, with chicken or seafood and vegetables, cooked and served in large, shallow pan.
Rillettes – Smooth pâté of minced pork or other light meat. French again, but Old French.
Tartare – Steak or fish that is served raw. French again and again.
Terrine – Meat, fish or vegetable mixture that is puréed or minced and then put in a container to cool or set.
Great read.
Highly recommend this site – it is tops.
It is early morning here in Aussie and I’m hungover from the Flu so will make further comment when I feel a little better up to it.