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Words For Foodies List 1 + 2

Terms in this set (20)

aioli
a rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil.
bruschetta
(n.) - bread served in slices that have been broiled, rubbed with garlic, brushed with olive oil, seasoned with salt, and layered with any of various toppings such as chopped tomatoes, mozzarella, or ham.
cilantro
(n.) - the stems and finely divided young leaves of the aromatic annual Eurasian herb Coriandrum sativum, used fresh in salads and various dishes as a flavoring and garnish. Also called Chinese parsley, coriander.
farci (or farcie) (adj.)
stuffed, especially with finely ground meat: mushrooms farci.
junket
(n.) a dessert made from flavored milk and rennet (a complex of enzymes used in cheese production).
mezzaluna
(n.) - a curved steel blade, often with a vertical handle at each end, used to chop food.
piccata
(adj.) - sliced, sauteed, and served in a sauce containing lemon, butter, and spices. Used of meat or fish.
roux
(n.) - a mixture of flour and fat cooked together and used as a thickening agent in soups or stews.
gazpacho
(n.) - a chilled soup usually made with chopped tomatoes, cucumbers, onions, peppers, and herbs.
teff
(n.) - 1. An annual grass native to northeast Africa, having very small, edible seeds and cultivated as a cereal crop for livestock forage. 2. The seeds of this plant, ground to produce flour.
amaranth
(n.) - 1. Any of various annuals of the genus Amaranthus having dense green or reddish clusters of tiny flowers and including several weeds, ornamentals, and food plants. Also called pigweed. 2. The grainlike seeds of certain species of this genus, traditionally used as a food in various indigenous cultures of Latin America.
bulgogi
(n.) - a Korean dish made from sliced beef that has been marinated in soy sauce, sesame oil, garlic, sugar, and other ingredients and grilled, usually eaten by wrapping the meat and accompanying condiments with lettuce leaves into bite sized morsels.
fenugreek
(n.) - 1. A Eurasian plant in the pea family, having white flowers and trifoliate leaves. Its mildly bitter seeds and aromatic leaves are used as flavorings. 2. The seeds or leaves of this plant.
gravlax
(n.) - Raw, thinly sliced, cured salmon seasoned with dill and served usually as an appetizer.
kecap manis
(ketjap manis) (n.) - a thick soy sauce of Indonesian origin that is sweetened with sugar.
mezze
(n.) - 1. Small, savory dishes served as appetizers or accompaniments to alcholic drinks in Greek and Middle Eastern cuisine. 2. A dish of this type.
pierogi
(n.) - A semicircular dumpling with any of various fillings, such as finely chopped meat or vegetables, that is often sauteed after being boiled.
salsa
(n.) - A spicy sauce of chopped, usually uncooked vegetables or fruit, especially tomatoes, onions, and chili peppers, used as a condiment.
tomalley
(n.) - The soft, green liver of cooked lobster.
arrabiata
(adj.) - Being or served with a spicy sauce of tomatoes, garlic, and hot chile pepper. (n.) - a sauce of this sort.
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