E-J Flashcards
emulsion
2 or more liquids held together (usually with egg) in suspension to create a thick consistency
en croute
food wrapped in pastry dough, then baked in the oven, i.e. beef wellington
faroe island salmon
highest quality of sustainable farm-raised salmon in the world. raised in pens in naturally ice cold waters
farro
nutty and sweet in flavor; wheat grain with chewy structure, not becoming soft, even through cooking
foraged mushrooms
mushrooms found in the wild, not farmed or cultivated
fried apples
apples pan-fried in butter and sugar
frisée
type of greens with sweet + bitter flavor, usually in salads
gyoza
Japanese dumplings usually filled with ground pork, ginger, and cabbage. can be either pan fried on one side and then steamed, or also deep fried
harissa
hot, chili pepper paste from N. Africa. main ingredients being: roasted red peppers, garlic paste, caraway seeds, coriander seeds, cumin
hasselback
cut about halfway through into thin, fan-like slices; normally done on potatoes
heirloom
fruits and vegetables grown from heritage seeds that are “openly pollinated”
hollandaise sauce
emulsified sauce made from egg yolk, butter, and lemon juice
house pate
mixture of ground pork combined with pistachios, dried cranberries, and spices. wrapped in bacon, and cooked in a terrine mold, then chilled and served thinly sliced
iberico jamon
ham from Iberico pork, fed naturally on grass, herbs, acorns, chestnuts, and roots
iberico pork
Iberian pig, aka Alentejo Pig (in Portugal); traditional breed of domestic pig, native to the Iberian Peninsula. Known as the “wagyu of pork”
jicama
root vegetable eaten raw, closely similar to a mexican yam. crunchy white flesh and water chestnut-like flavor
