Jun 29, 2009 -
Semifreddo
The phrase "half cold" in Italian, a semifreddo is any dessert including cake, ice cream, fruit, whipped cream, or custard that's partially chilled or somewhat frozen. The term also refers to a type of ice cream sandwich in which toasted croissants act as the cookie or bread base. In Italy, the most common ingredient in a semifreddo is gelato.
- 0 Comments
Jun 11, 2009 -
Pronounced "po-kay," this traditional Hawaiian dish combines bite-size pieces of raw tuna with a special blend of seasonings. Most poke contains soy sauce and sesame oil, and other ingredients include sesame seeds, green onions, and chiles. Though it is a prized local specialty, poke's popularity has spread nationwide — I recently enjoyed some at
Sam's Chowder House.
- 5 Comments
Jun 03, 2009 -
An unleavened dough made of flour, water, and oil spread into paper-thin sheets, phyllo (or filo) is characterized by crispiness and flakiness. Although it is traditionally made by hand using an exacting technique, today phyllo is typically produced by machine and sold frozen. It figures prominently into Middle Eastern and Mediterranean cuisines, and is a key component in Greek dishes such as baklava and spanakopita.
- 1 Comment
May 27, 2009 -
With Summer grilling in full force and smoke-tinged cocktails taking the helm at bars nationwide, the food world has been singing the virtues of liquid smoke. But what is this mysterious substance, and how does it obtain its trademark taste?
A concentrated flavoring used to duplicate the essence of smoked wood, liquid smoke is literally the flavor of smoke captured in water.
- 5 Comments
May 21, 2009 -
Cut from the belly and sides of a pig, salt pork is a salt-cured cut of fatty meat. It is packed in salt for months, to draw out the water content in the meat, then used to add flavor to dishes.
Unlike bacon, salt pork is not smoked, and contains more salt than fatback.
- 4 Comments
May 11, 2009 -
Whether you're making a strawberry tart or a sweet salsa, you'll probably want to "hull" the berries first. But what exactly does that mean?
Strictly speaking, hulling means removing the green leafy top of the strawberry.
- 3 Comments
May 04, 2009 -
Mezcal or Mescal
A Mexican distilled spirit that's made from the fermented juice of the agave plant's core. The core is roasted underground over pits of hot rocks. This technique gives mezcal a characteristic smokiness.
- 2 Comments
Apr 30, 2009 -
If you were surprised to learn where capers came from, it might be helpful to get a primer on a close relative, the caperberry. Do you know the difference between the two?
These oblong, semi-green fruits, which are picked from the same plant as capers, are similar in size to small grapes or olives.
- 8 Comments
Apr 23, 2009 -
Like hearts of palm, capers have become a fixture in salad bars, smoked salmon spreads, and meat marinades. But besides their characteristically piquant flavor, what do we know about them? Capers have played a significant role in Mediterranean cuisine for thousands of years; early dishes have been traced back to before 3000 BC.
- 15 Comments
Apr 22, 2009 -
Chiffonade
A kitchen cutting technique used to shred the leaves of herbs and vegetables into long, skinny ribbons. It is accomplished by stacking leaves, rolling them tightly, then slicing the rolled leaves thinly and evenly with a sharp knife, producing long strips. A chiffonade may then be used in a light sauté or as a garnish.
- 2 Comments
