Food roasted or cooked in front of a fire on a spit or skewer
à la Frascati is a garnish for chicken or joints consisting of sauteed slices of foie gras, mushrooms, small truffles, asparagus tips and Duchesse potatoes shaped into crescents.
after the style of
Tiny peppercorn shaped pasta, lovely in soups.
The photo below shows Acini Di Pepe Pasta in the middle
Small pasta crescents or squares stuffed with filling, like small ravioli.
Small tomatoes and peppers simmered in oil
Also sometimes called pimento or Jamaican Pepper. Familiarily called Allspice because it has a taste of the combination of cloves, cinnamon, juniper berries, nutmeg and pepper. It is made from the green, unripe fruit of the Eugenia Pimenta, an evergreen tree grown extensively in Jamaica. The riper the fruit becomes, the less aromatic it is.
Use in poaching fish. Add one or two whole allspice to meat stews and fish chowders. Also used in pickles and sauces.
Delicious ground and just a pinch added to bring out the flavour in rich dried fruit cakes especially celebration and wedding cakes.
Alma Salad consists of grapefruit cut in quarters and slices of avocado neatly arranged on halved Cos lettuce. Vinaigrette dressing is served separately.
A garnish for chicken. Small onions and mushrooms braised without browning
Anelli pasta is pasta which is shaped in rings. Anellini is pasta shaped in tiny rings.
Anise seeds or aniseed are little liquorice flavoured seeds used in many Indian dishes as an aid to digestion. The digestive benefits of aniseed are also widely made use of in liqueurs and aperitifs. Anise seeds are the seeds of an umbelliferous plant grown in Tunisia, India and southern Europe. The seed was introduced to Britain in the 14th century and taken to America by pilgrims, where it was considered of great medicinal value by the Shakers.
Aniseed tea is known to relieve dry coughs and congested mucus. Aniseed tea is easily made by crushing a teaspoon of seeds and adding them to a cup of boiling water. After a few minutes the liquid is ready to be sieved and enjoyed.
Crush and add the seeds to sauces for fish, barbecue sauce, boiled chicken, pickled fish, and poultry dressings. Add to court bouillon for steamed cod, crab and shrimp. Delicious in devilled eggs, and add to cream cheese for a spread for canapés. Delicious in fruit and vegetable salads and also often added to pickled vegetables and spiced beetroot.
Try sprinkled on coffee cakes, breads and sweet rolls. Also can be used in home-made sweets, cakes, cookies and icing. Use about 1 teaspoon for 30 cookies.
The Hare Krishna Book of Vegetarian Cooking (Adiraja dasa 1989) contains a delightful recipe for Thandai, which is an anise seeds milk with raisins and pistachios. The recipe uses 2 tablespoons of anise seeds to just over 4 cups of liquid and also contains soaked raisins, cardamom seeds and honey. The drink is served garnished with mint.
A garnish for tournedos and noisettes. Thin slices of aubergines fried in oil: Rounds of onions fried; and chopped tomatoes lightly cooked in oil
Meat glaze or jelly
applied to fish – usually trout – cooked in a court bouillon. The fish takes a blue appearance.
Baked in the oven.
A topping of breadcrumbs, usually for food in a shallow ovenproof dish
Meat served in its own gravy.
The process of covering the breast of poultry or game with strips of streaky bacon, tied in position, to add flavour and juciness and stop the meat from drying out. The bacon is removed about 10 minutes before serving. The flesh can then then be basted to brown if desired.
Basil, seen as the symbol of love if found slipped into a card or book years ago, is probably best-known as a flavouring for tomatoes and pesto. The aromatic leaves and tender stems add a uniqueness to salads, egg dishes and macaroni and spaghetti dishes. Basil is an essential in Italian cooking.
Basil doesn’t dry as successfully as other herbs and is best used fresh for maximum flavour. Tear their leaves rather than chop them to preserve the flavour, and add to hot dishes just before the end of cooking time.
Basil relieves flatulence, is an aid to digestion and contains a mild sedative which helps one get a good night’s sleep if eaten in an evening sandwich before going to bed.
Rubbing basil leaves on the skin helps act as an insect repellent.
To pour hot fat over food, using a long-handled spoon, whilst baking or roasting
Photo credit: Ilovebutter
A garnish for joints. Braised cabbage shaped into balls, whole small onions and chestnuts, and rashers of bacon
To add sufficient liquid such as eggs, milk or water, to make a mixture hold together.