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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 ...
Italian for "little tongues," linguine are long, narrow, flat noodles sometimes referred to as "flat spaghetti. " See also pasta.
Industry:Culinary arts
Also called cèpes, these delicious, earthy treasures are members of the Boletus edulis species of wild mushroom. They're pale brown in color and can weigh from an ounce or two up to a pound. Their caps can range from 1 to 10 inches in diameter. Porcini have a smooth, meaty texture and pungent, woodsy flavor that is much regaled. You'll seldom find them fresh in the United States but you might try looking for them in specialty produce markets in late spring or in the autumn. If you get lucky, choose those with firm, large (about 6-inch) caps and pale undersides. The dried form of this mushroom is more readily available. Choose those that are a tan to pale brown in color; avoid those that are crumbly. Dried porcini must be softened in hot water for about 20 minutes before using. They can be substituted for cultivated mushrooms in most recipes. One ounce of dried mushrooms will serve about 4 people in soups, stuffings, stews and the like. Porcini are also known as Boletes and Steinpilze. See also mushroom.
Industry:Culinary arts
The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in health-food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage.
Industry:Culinary arts
Also called moonfish, the opah is a marine fish that can reach up to 200 pounds. It's found in warm waters throughout the world but that which is available in the United States usually comes from Hawaii. The pinkish flesh of this fish is rich, full flavored and fine textured. It's suitable for baking, poaching and steaming. See also fish.
Industry:Culinary arts
The leaves of the native North American sassafras (albidum or variifolium) tree, which are dried and used to make filé powder and sassafras tea. The root bark is used as a flavoring agent in root beer.
Industry:Culinary arts
Any of several rich and creamy cow's-milk cheeses from France or Switzerland, characteristically containing 45 to 50 percent milk fat. Vacherin Fribourgeois from the Swiss canton of Fribourg has a grayish-yellow rind and a pale yellow, semisoft interior. Its mildly acidic, resiny flavor is reminiscent of gruyère. Vacherin Mont d'Or, which is made both in France and Switzerland, has a rich, slightly sweet flavor. The ripest of these cheeses are often so runny that they're eaten with a spoon. Vacherin d'Abondance and Vacherin des Dauges are French varieties that are soft and sweet-tasting. See also cheese.
Industry:Culinary arts
A highly seasoned beef made from a cut of plate, brisket or round. After the fat is trimmed, the meat's surface is rubbed with salt and a seasoning paste that can include garlic, ground peppercorns, cinnamon, red pepper, cloves, allspice and coriander seeds. The meat is dry-cured, smoked and cooked. Pastrami can be served hot or cold, usually as a sandwich on rye bread. It's widely available in chunks or presliced in most supermarkets.
Industry:Culinary arts
Particularly popular in southern Europe, this confection is made with sugar or honey, roasted nuts (such as almonds, walnuts, pistachios or hazelnuts) and sometimes chopped candied fruit. It can be chewy or hard and variously colored. White nougat is made with beaten egg white and is therefore softer. Brown nougat is made with caramelized sugar and, in addition to being a darker color, is normally firmer in texture.
Industry:Culinary arts
Termine italiano per "bastoncini di pane" (la forma singolare è grissino), riferito ai sottili e friabili bastoncini originari di Torino, Italia. Si trovano in vendita in molti supermercati.
Industry:Culinary arts
Dal nome della cittadina alle porte di Milano dove venne creato originariamente, il gorgonzola è uno dei grandi formaggi italiani. Ha un parte interna color avorio che può essere striata leggermente oppure in maniera più accentuata da venature verde-bluastre. Questo formaggio di latte vaccino è ricco e cremoso con un gusto saporito, leggermente forte. Quando stagionato per oltre sei mesi, il gusto e l'aroma possono essere piuttosto forti, a volte può essere palesemente puzzolente. Il formaggio si trova di solito a fette cuneiformi avvolte in carta stagnola tagliate da forme di media grandezza. Il gorgonzola si accompagna perfettamente con pere, mele e pesche e si abbina bene con vini rossi vigorosi. È una delizia quando viene fuso sopra le patate oppure sbriciolato nelle insalate. Vedere anche "formaggio".
Industry:Culinary arts
