- Industry: Printing & publishing
- Number of terms: 62403
- Number of blossaries: 0
- Company Profile:
Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
This classic sauce for fish combines a mirepoix and brown sauce with red wine and fish fumet. The mixture is cooked, reduced and strained, after which anchovy paste, butter and minced mushrooms are added.
Industry:Culinary arts
This cold, molded dessert consists of alternating layers of liqueur-soaked ladyfingers (or sponge cake), jam, chopped candied fruit and custard (sometimes combined with whipped cream). Diplomat pudding is usually garnished with whipped-cream rosettes and candied fruit.
Industry:Culinary arts
This combination of pounded anchovies, vinegar, spices and water comes in tubes and is convenient for many cooking purposes. It can also be used for canapéS.
Industry:Culinary arts
This creole specialty is a mainstay of New Orleans cuisine. It's a thick, stewlike dish that can have any of many ingredients, including vegetables such as okra, tomatoes and onions, and one or several meats or shellfish such as chicken, sausage, ham, shrimp, crab or oysters. The one thing all good gumbos begin with is a dark roux, which adds an unmistakable, incomparably rich flavor. Okra serves to thicken the mixture, as does filé powder, which must be stirred in just before serving after the pot's off the fire. The famous gumbo z'herbes ("with herbs") was once traditionally served on Good Friday and contains at least seven greens (for good luck) such as spinach, mustard greens, collard greens and so on. The name gumbo is a derivation of the African word for "okra. "
Industry:Culinary arts
This crisp, juicy, sweetly tart apple has a beautiful green skin streaked with red. It's in season from August to late September and available mainly on the West Coast. Although the Gravenstein is considered an all-purpose apple and makes delicious pies and applesauce, it does not do well when baked whole. See also apple.
Industry:Culinary arts
This crispy rich snack is made from pork skin that has been deep-fried twice, once in 325°F oil, then again in 375°F oil, making it balloon into a honeycombed puff. It is available in Latin American markets.
Industry:Culinary arts
This designation on a wine label indicates that the wine was bottled on the property where the grapes were grown and the wine made. Other wines are often made from grapes grown throughout a region and brought to a winery for wine production. Estate-bottled means the same as château-bottled. Both usually designate a wine of superior quality and character.
Industry:Culinary arts
This dish is said to have been created during the California Gold Rush in a rowdy burg called Hangtown (now Placerville) because of the town's frequent hangings. It consists of fried breaded oysters cooked together with eggs and fried bacon, rather like an omelet or scramble.
Industry:Culinary arts
This distinctively flavored, extremely hot chile is small and lantern-shaped. It's native to the Caribbean, the Yucatan and the north coast of South America. The habanero ranges from light green to bright orange when ripe. It's generally used for sauces in both its fresh and dried form.
Industry:Culinary arts
This dressing was created in the 1920s by the chef at San Francisco's Palace Hotel in honor of actor George Arliss, who was appearing locally in a play called "Green Goddess. " The classic green goddess dressing is a blend of mayonnaise, tarragon vinegar, anchovies, parsley, chives, tarragon, scallions and garlic. In addition to dressing salads, it's often used as a sauce for fish and shellfish.
Industry:Culinary arts
