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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 ...
This widely imitated cheese varies greatly, from that of the original produced in France's Alsace region to versions made in the United States. The highly prized European Muensters have red or orange rinds and a smooth, yellow interior with small holes. The texture is semisoft and the flavor ranges from mild when young to quite assertive when aged. The American versions have an orange rind, a lighter yellow interior and a decidedly bland flavor that in no way resembles the more robust European originals. See also cheese.
Industry:Culinary arts
Though classified as (and also called) a summer cauliflower, this vegetable's appearance is so uniquely striking that it deserves its own listing. Like regular cauliflower, Romanesca has a tightly compact head of florets attached by clusters of stalks — but there the similarity in appearance ends. Romanesca, which hails from northern Italy, is a beautiful pale lime green color; its florets, rather than being rounded, rise in a pyramid of pointed, spiraling cones. Its flavor is somewhat more delicate than that of regular cauliflower. Romanesca is available only briefly — from September through November. Choose a firm head with crisp leaves. Store in a plastic bag in the refrigerator for up to 1 week. Romanesca can be cooked in any fashion suitable for regular cauliflower. It makes beautiful cruditéS, and is stunning cooked whole. See also broccoflower; cauliflower.
Industry:Culinary arts
Though poisonous when green, the yellow, egg-shaped May apple can be safely eaten after ripening. This member of the barberry family is about the size of a large cherry. It's lightly sweet and acidic and makes very good preserves. The May apple is found in the East but is rarely available in markets. See also apple.
Industry:Culinary arts
Though this condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It's a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It's also an essential ingredient in the popular bloody mary cocktail. Worcestershire's formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It's widely available in supermarkets.
Industry:Culinary arts
To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat. See also fry.
Industry:Culinary arts
Traditionally served at Christmastime, pfeffernüesse (German for "peppernuts") are very popular in many European countries. Scandinavians call the cookies pepperkaker in Norway, pepparnotter in Sweden and pebernodder in Denmark. These tiny ball-shaped cookies are full of spices such as cinnamon, cardamom, ginger and the ingredient for which they're named — black pepper.
Industry:Culinary arts
Translated as "Anna potatoes," this classic French dish is a simple preparation of thinly sliced potatoes baked in a shallow dish or pie plate. Layers of potatoes are buttered and sprinkled with salt and pepper. The dish is then tightly covered with foil and the top weighted. After baking, the dish is inverted onto a serving plate and the potatoes turned out. The resulting potato "pie" is brown and crisp on the outside and soft and buttery on the inside. It's cut into wedges to serve.
Industry:Culinary arts
Undoubtedly the stinkiest of the strong-smelling cheeses, limburger has a rind that ranges in color from yellow to reddish-brown and a yellow, pasty interior. This strong, pungently flavored cheese is made from cow's milk and is soft-ripened for about 3 months. Though it originated in Belgium and is now also made in the United States, most limburger comes from Germany. The imports continue to ripen during transit, however, and often arrive devastatingly odorous. Though it's definitely categorized among those foods that are an "acquired taste," limburger has legions of fans. It's best served with full-flavored food and drink such as onions, dark breads and dark beer. See also cheese.
Industry:Culinary arts
Very strong coffee made by bringing finely ground coffee (and sometimes spices like cardamom, cinnamon or nutmeg), sugar and water to a boil three times, allowing it to cool very briefly between boilings. Turkish coffee is made in a special long-handled, open, brass or copper pot called a jezve or ibrik and served in tiny cups immediately after the third boil. The bubbly froth that forms on the coffee's surface is said to be a sign of good fortune for anyone who gets some in their cup. Allow a few moments after Turkish coffee is poured to let the grounds settle. See also coffee.
Industry:Culinary arts
Widely cultivated in France and California (and also grown in Italy, Australia, New Zealand and Chile), the Sauvignon Blanc grape imparts a grassy, herbaceous flavor to wine. It's one of the main grapes used to produce the elegant dry wines from Bordeaux (Graves) and the Loire Valley (Pouilly-Fumé), as well as the seductively sweet sauternes. Many wineries — particularly in California — use this grape to produce wonderful wines that are bottled under the varietal name, Sauvignon Blanc (sometimes labeled Fumé Blanc).
Industry:Culinary arts
