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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 ...
A Moroccan dish of phyllo dough surrounding a melange of shredded chicken, ground almonds and spices. The "pie" is baked until a crisp golden brown, then sprinkled with confectioners' sugar and cinnamon. Also spelled bastela, bastila, bisteeya and pastilla.
Industry:Culinary arts
A French sauce (the name of which means "wine merchants") made from a heavily reduced mixture of full-bodied red wine, chopped shallots, cracked pepper and glace de viande. At the last minute, butter, lemon juice and minced parsley are whisked into the reduction. Marchands de vin, which is sometimes chilled until firm, is a popular accompaniment for grilled or roasted meats.
Industry:Culinary arts
A thin, brittle, unleavened bread traditionally eaten during the Jewish Passover holiday. Tradition states that matzo is made only with water and flour but some modern-day versions include flavorings like onion. Matzo can be found in Jewish markets as well as most supermarkets. See also matzo meal.
Industry:Culinary arts
A tender, ultrathin pancake that can be made with any number of flours. The blintz is rolled to enclose a sweet or savory filling including cottage or ricotta cheese, fruit or meat mixtures. It's then sautéed until golden brown and served with sour cream.
Industry:Culinary arts
Tubi dritti e grandi, tipo maccheroni ma tagliati in diagonale. Vedere anche "pasta".
Industry:Culinary arts
Most cooks today don't appreciate the plentiful and inexpensive supply of a spice that was once so valuable and rare it was sometimes used as currency. Its merit was so high that many of the European sailing expeditions during the 15th century were undertaken with the main purpose of finding alternate trade routes to the Far East, the primary source of the prized peppercorn and other spices. Pepper in one form or other is used around the world to enhance the flavor of both savory and sweet dishes. Because it stimulates gastric juices, it delivers a digestive bonus as well. The world's most popular spice is a berry that grows in grapelike clusters on the pepper plant (Piper nigrum), a climbing vine native to India and Indonesia. The berry is processed to produce three basic types of peppercorn — black, white and green. The most common is the black peppercorn, which is picked when the berry is not quite ripe, then dried until it shrivels and the skin turns dark brown to black. It's the strongest flavored of the three — slightly hot with a hint of sweetness. Among the best black peppers are the Tellicherry and the Lampong. The less pungent white peppercorn has been allowed to ripen, after which the skin is removed and the berry is dried. The result is a smaller, smoother-skinned, light-tan berry with a milder flavor. White pepper is used to a great extent for appearance, usually in light-colored sauces or foods where dark specks of black pepper would stand out. The green peppercorn is the soft, underripe berry that's usually preserved in brine. It has a fresh flavor that's less pungent than the berry in its other forms. Black and white peppercorns are available whole, cracked and coarsely or finely ground. Whole peppercorns freshly ground with a pepper mill deliver more flavor than does preground pepper, which loses its flavor fairly quickly. Whole dried peppercorns can be stored in a cool, dark place for about a year; ground pepper will keep its flavor for about 4 months. Green peppercorns packed in brine are available in jars and cans. They should be refrigerated once opened and can be kept for 1 month. Water-packed green peppercorns must also be refrigerated but will only keep for about a week. Freeze-dried green peppercorns are also available and can be stored in a cool, dark place for up to 6 months. See also cayenne pepper; pink peppercorn; szechuan pepper; herb and spice chart.
Industry:Culinary arts
The watery liquid that separates from the solids (curds) in cheesemaking. Whey is sometimes further processed into whey cheese (see cheese). It can be separated another step, with butter being made from the fattier share. Whey is also used in processed foods such as crackers. Primarily, however, whey is more often used as livestock feed than it is in the human diet.
Industry:Culinary arts
A simple cooked pudding made of milk, cornstarch, sugar and vanilla. Gelatin may be substituted for the cornstarch. The hot mixture is poured into a mold, chilled, unmolded and served with a sweet sauce or fresh fruit. The original blancmange used pulverized almonds in lieu of cornstarch.
Industry:Culinary arts
The Italian word for "salad," with insalata mista being a "mixed salad" and insalata verde referring to a salad of tossed greens.
Industry:Culinary arts
