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Know Your Ingredients: Shortening
While baking apple pie, I enlisted the help of my boyfriend, who took notice of the substantial amount of Crisco that was going into the pie dough. What exactly is shortening? he wanted to know.
Definition: Panko
Panko (pronounced "pahn-ko") is the Japanese word for breadcrumbs. Unlike typical breadcrumbs, however, these have a flake-like composition and larger surface area, which achieves a crispness that's airier, less dense, and longer-lasting than their conventional counterparts.
White panko is made from crustless bread, while tan panko is made using the entire loaf.
Definition: Gnudi
Gnudi (pronounced "nu-dee") is a type of gnocchi made from ricotta cheese and a little bit of flour. The result is a dumpling that some describe as "nude" ravioli, or filling without the pasta — that is to say, light, fluffy, and creamy.
If you like gnocchi, chances are you'll be a fan of gnudi, too.
Know Your Ingredients: Solid Pack Pumpkin
Recently, a co-worker came to me with a number of questions about canned, solid pack pumpkin: Is it sweetened? Does it have spices in it? What is it used for?
Definition: Gnocchi
Gnocchi (pronounced "nyoh-kee") means "lumps" in Italian, and refers to a thick, pillowy dumpling. Available fresh, frozen, or dried, the pasta is made from a dough based on potatoes, flour, farina, or semolina, which is rolled into long cylinder shapes, cut into bite-sized pieces, and sometimes decorated with forked ridges. They are boiled, baked, or sautéed, then served in a tomato, pesto, cheese, or butter-based sauce.
Definition: Branzino
A silver-skinned fish found in European sea and saltwater lakes, branzino goes by many names, including European sea bass, spigola, loup de mer, róbalo, and lubina.
The fish, which ranges in size from one and a half to three pounds, has a firm, white, delicate-flavored flesh and few small bones. It's a prized fish in Italian, Spanish, and Greek cuisines, and is often prepared grilled, baked, poached, steamed, or braised whole.
Know Your Ingredients: Agave Nectar
In the last couple of years, agave nectar has sprung virtually out of nowhere to appear in natural sodas, liqueurs, baked goods, and cocktails. So what's all the fuss about? Agave nectar (or agave syrup) is a liquid sweetener made from juice extracted out of the core of the agave plant.
Definition: Gastrique
A thick sauce in classic French cuisine that consists of a reduction of vinegar, wine, sugar, and sometimes fruit that has been caramelized over heat.
A gastrique is employed to round out flavors in a dish, and is either served with meat or seafood, or used as a base for other sauces, such as one with tomatoes.
It can also be used to add complexity to fruit-forward cocktails.
Know Your Ingredients: Applejack
With apples and artisanal apple cider replacing peaches and melon agua frescas at the local market, my thoughts have turned to applejack, one spirit that truly captures the essence of Fall in a bottle. But what exactly is it and is it really made of apples?
First enjoyed over 300 years a go, applejack is an alcohol beverage made by concentrating hard cider.
Definition: Fricassee
Fricassee (pronounced "frihk-uh-see") is a loose term for any stew made from vegetables and sautéed meat in a dense white sauce that resembles gravy. It's commonly made with bone-in chicken pieces, although less conventional versions may contain lamb, cornish hens, or rabbit, and the sauce is often composed of flour and cream or butter.
Many versions of fricassee exist, including a Cajun variation with a darker sauce, a Greek rendition with pork and wild herbs; or a classic French dish with chicken or veal in a dense white gravy.
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