Creamy Broccoli Soup

This Creamy Broccoli Soup recipe has become one of my favourite soups to enjoy on a cold winter's day. Not only does it taste great but a serving of this soup only has about 75 calories. That's half what most creamy soups contain. The other great thing about this soup is that it is made with the part of the broccoli (the stems) that many people throw into the compost, so it saves you money as well. Fewer calories and greater savings... what's not to love.

Indgredients
• 2 cups broccoli stems (600 g)
• 1 large leek (or onion)
• 3 cloves garlic
• 2 stalks celery (including the tops)
• 1 tbsp butter
• 1 tbsp extra-virgin olive oil
• 2 tsp thyme
• 1 tsp cumin
• 2-3 cups chicken broth (or vegetable broth)
• 1-1 ½ cups water
• 2-3 tbsp sour cream (or ½ cup half-and-half)
• Salt and pepper to taste

Utensils/Tools
• vegetable steamer
• small pot
• food processor
• large pot
• wire whisk

Optional
• garlic press

Unlike most broccoli soups there are no "florets" used in this soup, which is part of what makes it so creamy. Start saving your broccoli stems and keep them in the fridge using a sealed container (anytime you prepare broccoli for meals). You can keep stems for 2-3 weeks this way until you have at least 600 grams (approx. 2 cups). If you have more that is fine, it will simply give you a thicker soup. Chop into small pieces.

Place the vegetable steamer into the small pot, add about 1/2 cup of water and the broccoli bits. Steam the broccoli for about 7-8 minutes on high (or until very tender).

Meanwhile prepare the leek. All leeks have dirt in them, it's just a fact of life. I find the easiest way to clean them is to cut the leek near the middle, then peel back the upper green shoots and wash them individually. Then take the lower half, remove the roots and cut the remaining piece into two halfs. Then split these halves down the middle so you can see the edges. Run water from the tap and hold a section under the tap and "flip" through the layers like playing cards (see photo). Turn the piece over and do the same with the other end. Repeat with the other three pieces. Now you can mince the leek.

Clean, crush and mince the garlic cloves. If you have a garlic press that will give you the perfect results.

Dice the celery into small pieces. I usually include the leaves from the celery - after all the food processor will turn it into such tiny pieces you won't see them and they will simply add more flavour.

Add butter and olive oil to the large pot and heat. Add the leeks, garlic and celery and cook, stirring occasionally, about 5 minutes. Then set aside.

It would be very difficult to prepare this soup without a food processor. It is an invaluable tool for chopping and blending foods. A blender might do the job in a pinch. Worse case scenario you will have to hand chop or mash the ingredients but the results will never be as smooth.

The steamed broccoli can be put into the food processor (about 1 cup at a time) along with the water used for steaming (the water will be green, but that's a good thing, it contains all the nutritional elements lost in the steaming process). Process on low for 30 seconds, then add half the leek/garlic/celery mix and process on high for about 1 ½ - 2 minutes. Add a little chicken broth during the processing. Put the the results into the large pot. Repeat with the other half.

Add the remaining chicken broth and the other 1 - 1 ½ cups water. Bring to a boil and then simmer on medium low. Add the thyme and cumin. Continue to simmer for about 1 hour, uncovered. The soup may look watery at first but simmering will start to thicken the soup.

After an hour add the sour cream and whisk it into the soup. Continue to simmer for another 30 minutes.

Add salt and pepper to taste and serve. If you want you can garnish with a little shredded cheese (chedder or colby are great) or a teaspoon of sour cream. If you like broccoli florets try steaming a few and add them as a garnish.

This soup can be stored in the fridge, in a sealed container, for up to a week and can be frozen, for a couple of months, for later use - simply defrost, heat through and serve.

Note: You can substitute a reduced sodium or fat free chicken broth if desired.

Potato Gnocchi

I've been making potato gnocchi (pronounced nyawk-kee) for almost 40 years. My Nonna originally taught me how to make it and then, once I was living away from home, I tried experimenting with her recipe. Although her's is amazing I recently tried using baked potato rather then boiled potato and found the resulting gnocchi to be light and tender. If you've tried gnocchi and found it too heavy give this version a try. Of course, I still like to make Nonna's version, especially when I'm thinking of her.

Gnocchi can be served with an almost endless variety of sauces (ranging from simple butter to Alfredo to a spicy chorizo-tomato sauce) and various toppings such as roasted red peppers or crispy bacon or olives, whatever sounds good at the time.

Ingredients:
• 6 medium sized potatoes
• olive oil
• 1 large egg
• 1-2 cups all purpose flour
• ½ cup semolina flour
• 2-3 tbsp unsalted butter

Utensils/Tools
• potato ricer or masher
• fork or dull knife
• large cookie sheet
• large pot
• slotted spoon
• large glass bowl

Wash and remove any eyes from the potatoes. I like to use a combination of red and white potatoes but most potatoes will do (yes, even sweet potato but I won't be covering that here).

If you are planning to bake the potato try using Russet or Yukon Gold, both bake up light and fluffy.

Preheat oven to approx. 425 - 450°.

If you are planning on boiling the potatoes you should first peel and then quarter them. Add quartered potatoes to a large pot of boiling water. Cook until tender - a fork can be inserted easily.

If you are planning on baking the potatoes start by using a fork to stab deep into each potato several times, from all sides.

Now coat the potato with olive oil. I usually put a little olive oil in the palm of my hand and rub it all over the surface of the potato. Place potatoes into a preheated 425 - 450° oven and bake for about an hour.

Once the potatoes are cooked (and have cooled a bit) use a spoon to scoop out the center and discard the skins. Place the potato (baked or boiled) into the ricer and squeeze into a large glass bowl. A potato ricer is great for this because it eliminates any lumps making a very smooth mashed potato. If you don't have a potato ricer use a food processor or a potato masher. Work out as many lumps as you can.

Add a little salt and pepper to the potatoes. Add the large egg (some people prefer to separate the egg yoke from the white and only use the yoke - I'm fine with using the whole egg). Mix thoroughly.

Add white flour in small amounts and continue to mix with a fork. Do this until the mixture starts to form into a ball of dough. The amount of flour required will vary on how moist the potatoes are. Once the dough can no longer be mixed with a fork turn the dough out onto a floured counter top and start to kneed the dough, add more flour if it is too sticky or a little water if it is too dry.

Once the dough can be pinched without sticking to your fingers or crumbling it is ready for the next step.

Divide the dough into 3 or 4 equal pieces. Take one piece and put the others under a dish towel to keep them from drying out. Roll out the piece until you have a long tube about as thick around as a nickle (or smaller if you prefer). I find the easiest way to do this is to roll the dough between the palms of my hands (your hands will be held in front of you in a manner similar to how people hold their hands when in prayer) and let the dough slowly slide down onto the counter top. Do this two or three times until it is the thickness you are looking for.

Laying the 'snakes' of dough on the floured counter top use the side of a fork or a dull knife to cut the dough into bite sized pieces (anywhere from ½ to 1 inch long). On a cookie sheet sprinkle 1/8 cup of semolina flour and put the cut noodles on the tray. Lightly roll the noodles in the semolina flour. At this stage you can try to fancy up the gnocchi by pressing it lightly with the tines of a fork or pressing lightly in the center of the noodle creating a slight depression. This can help the final sauce to cling better to the gnocchi. Personally I just give the noodles a slight pinch with my fingers so it isn't too smooth. Place the tray of gnocchi in the refrigerator and allow to cool for 15 minutes of so to let them set. This helps to firm up the gnocchi, making it easier to handle.

Repeat with the remaining dough.

Put a large pot of water on and bring it to a rolling boil. Drop the chilled gnocchi into the boiling water one or two at a time until you have a couple of dozen in the pot.

Allow them to cook in the boiling water until they rise to the top. Scoop the cooked gnocchi out with a slotted spoon and put into a large glass bowl. Add a little unsalted butter and coat the gnocchi. Keep in a warm place while you repeat the process with the remaining uncooked gnocchi.

Once all the gnocchi is cooked you can add any other ingredients you like and serve. I've used a tomato-meat sauce and a little shredded mozzarella.

One word of caution, if you eat a sizable serving of gnocchi don't drink too much water. I've over-indulged in the past and then drank a large glass of water and I would swear that the gnocchi expanded, causing me to feel significantly fuller then I had intended. Remember, you've been warned.


PS This recipe was requested by Leah, a good friend and talented musician. Check out her music at www.leahmorise.com



I thought I would try adding the nutritional values for this recipe, in case you are concerned about calories, fat or sodium. These values are for the gnocchi with unsalted butter only.

Chicken Paprikash

I don't know about you but when I hear the word "paprikash" I immediately think of the 1989 movie When Harry Met Sally. You know the scene — no, not the famous deli scene — I'm referring to the one just before Billy Crystal asks Meg Ryan out for the first time. Crystal is talking with a silly accent, encouraging Ryan to repeat everything he says in a similar voice.

Crystal: Repeat after me. Pepper.
Ryan: Pepper.
Crystal: Pepper.
Ryan: Pepper.
Crystal: Waiter, there is too much pepper on my paprikash.
Ryan: Waiter, there is too much pepper...
Crystal: On my paprikash.
Ryan: On my paprikash.
Crystal: But I would be proud to partake of your pecan pie.

Can you picture it? Regardless, what (you might ask) has When Harry Met Sally got to do with this recipe? Well, believe it or not this was the first time that I had ever heard the word "paprikash". Prior to that I didn't even know it existed. Then, a couple of months later, I was at an eastern European restaurant and there, on the menu, was Chicken Paprikash. So, of course, I had to try it. And it was wonderful.

Since then I have tried a few variations at home and this recipe is the end result.

Ingredients:
• ½ cup flour
• 2 tbsp sweet paprika (Hungarian)
• salt to taste
• black pepper to taste
• 3-4 chicken breasts cut into bit-size pieces
• 3 tbsp olive oil
• 1 onion, sliced or diced
• 1 tbsp smoked paprika
• 2 tbsp sweet paprika (Hungarian)
• ¼ tsp cayenne pepper
• 2 large tomatos, diced + ¼ cup tomato juice (or 540 ml can diced tomato)
• 2 cups (or more) chicken broth
• 1 cup sour cream

Utensils/Tools
• large, deep sided frying pan or dutch oven
• Wooden spoon (or a heat proof spoon/spatula)
• Large bowl, ceramic or glass preferred
• Colander or spätzle maker (optional)

Combine the the first four ingredients (flour, paprika, salt and black pepper). Cut up the chicken and dredge in the flour mixture. Reserve the remaining flour mixture.

Using a large fry pan or dutch oven set to medium-high heat and add the olive oil. Add the chicken and brown on both sides. Once browned remove chicken and reserve.

Add a little more olive oil to the pot. Cook the onion until tender (partially transparent). Then add the cayenne, smoked paprika, sweet paprika and a little salt. Mix thoroughly.



Return the chicken to the pot and add the diced tomato/tomato juice (or canned tomatoes). Add enough chicken broth to cover. Bring to a boil and then reduce the heat. Simmer for approximately 40 minutes.

At this point you should put on a pot of boiling water to prepare whatever noodle you plan to serve with the chicken. I like orzo or spätzle but any small pasta will do. Put the pasta in just before the 40 minutes is up.

If you are making spätzle you should mix the following in a glass bowl - 2/3 cup flour or semolina and 1 egg - mix thoroughly until the flour is moistened through, then add 1/4 cup warm water, and stir briskly. Let the mixture sit for 25 mintues.

About 5 minutes before serving use a spätzle maker or a metal colander and force the mixture through the holes and into the boiling water (don't get to close to the boiling water or the steam might cause the mixture to start cooking before it drops through the holes, clogging up the colander). Once the "noodles" float to the top remove with a slotted spoon and transfer to a bowl with a little unsalted butter.

Combine ½ cup of the sour cream with two tbsp of the reserved flour/paprika coating. Put a couple of tbsp of the liquid from the pot and whisk until smooth. Add to the pot and simmer for 5 minutes (if you are making spätzle, start dropping it into the boiling water now).

If the paprikash is too thick add a little chicken broth and stir. The paprikash should be thick enough that it will cling to the noodles but not so thick that you cannot pour it... like a good gravy.



Serve the paprikash over the noodles/spätzle and add a tablespoon of sour cream to the top, if you're feeling decorative.

Pad Thai

Summer in Southwestern Ontario means festivals. And one of my favourite things about festivals is the food. Every single festival has a diverse and mouth-watering variety of meals and snacks to choose from. In the last few years the number of Thai food vendors has increased dramatically, giving me the opportunity to sample several distinct pad thai variations. Having done that, of course, I had to try and create my own. For those of you who have requested a vegetarian dish on this blog (and you know who you are) this one's for you.

I find the most essential tool for making pad thai (and many other eastern dishes) is a good wok. If you don't own one a frying pan will do in a pinch but every kitchen should have a wok. This Asian cooking utensil can be used to quickly stir fry some of the most versatile and healthy dishes imaginable. The standard wok is shaped like a large, smooth, often shallow metal bowl, the sloping sides allowing the cook two different areas to heat food. The bottom of the wok is hot and this is where all the main cooking takes place. The sides are less hot and work well to hold food, keeping it hot but not over-cooking it, while other ingredients are cooking in the center. A word of caution - to use a wok effectively you need to prepare all your ingredients first (chop, mince, wash, mix, etc.) because cooking in a wok can be fast and furious.

Ingredients:
• 8 oz. flat, thin rice noodles
• 4 cloves garlic, minced
• 1 shallot, finely chopped
• 4 cups (or 'heads') baby bok choy, washed thoroughly and roughly chopped
• 3 tbsp vegetable stock (or chicken stock)
• ½ cup soft tofu OR 2 eggs
• 1 cup firm tofu (and/or chicken, and/or shrimp)
• chopped green onion or chives (optional)
• oil for stir-frying (peanut or canola oil)

Pad Thai sauce:
• ¾ tbsp tamarind paste (try your local Asian or East Indian food store)
• ¼ cup hot water
• 3+ tbsp soy sauce (or fish sauce)
• ½ to 2 tsp chili sauce*
• 3 tbsp brown sugar

Condiments:
• cilantro/coriander
• chopped peanuts, cashews or almonds
• 1 lime, quartered

* Chili sauces come in many varieties and a broad range of spiciness. For this dish you can use a sweet thai chili sauce or a hot chili sauce but be careful, some chili sauces can pack a great deal of heat in a very small serving. I like to control the heat so I use 1 ½ tsp sweet chili sauce and ½ tsp hot chili sauce. Then I make the hot sauce available at the table for those who like it spicy.

Utensils:
• blender, hand blender with chopping attachment or food processor
• large pot
• wok
• wok utensils (see Tips on choosing and using a wok, below)
• non-stick fry pan

Let's start with the pad thai sauce. In a blender or food processor combine the ¾ tbsp tamarind paste with the ¼ cup hot water. Puree until thoroughly mixed. Then add the soy sauce or fish sauce, the chili sauce and the brown sugar. Blend together. Set aside.

Separate and thoroughly wash the bok choy leaves. Coarsely chop with a knife and set aside. Mince the garlic and shallot (after removing the dry outer layer or 'skin') and set aside. Put the bean sprouts into a bowl (if using canned, drain first). If using eggs break them into a small bowl so that you can add them to the wok quickly.

It is essential to have all the ingredients ready to go before you start cooking with a wok. The cooking process with a wok is very quick. In fact this dish requires about 8 - 10 minutes cooking time once the oil hits the wok.

Put a pot of water on to boil. Once it reaches boiling remove from heat and add the rice noodles. Make sure that there is enough water to cover the noodles. Let sit for approx. 8 minutes (until the noodles are soft but firm in the middle, they will continue to cook in the wok). Strain and set aside.

While the noodles cook prepare the firm tofu (or chicken, or shrimp if you prefer). These should be cooked until they are almost ready to serve. The tofu should be cut into small sticks approx. ¼ inch square on the end and anywhere from ½ to 1 ½ inches long. Brown slightly in the non-stick frying pan with a teaspoon or so of oil. If using chicken be sure that it is cooked all the way through until the meat is opaque, even in the middle. If using shrimp I would recommend pre-cooked (pink) shrimp. Remove the tails and check to ensure they have been de-veined. If you want to use uncooked shrimp I am going to assume you know how to properly prepare it. Whichever of these ingredients you choose to add they will be going into the wok just before serving. Once prepared set them aside.

Put the wok on medium-high heat. Add a tablespoon or two of oil (when using a wok try to use an oil that won't smoke or burn too quickly such as peanut oil or canola oil). Pour the oil around the upper edge of the wok rather than just in the centre, then carefully tilt the wok allowing the oil to flow over as much of the surface as possible, at least half way up the sides. Add the garlic and shallots and fry for about 1 minute. Please note, if you are planning on adding beef, pork or some other meat to the dish this would be the time to add it, cooking it along with the garlic and shallot. DO NOT include the cooked chicken or shrimp at this point, they would become overcooked.

Now add the bok choy and stock. Cook for about 2 minutes until the leaves have turned a bright green and softened.

Push the garlic, shallot and bok choy up onto the sides of the wok and add a little oil to the bottom. Stir in the eggs (or soft tofu) and scramble them until they turn white (the eggs that is, the tofu is probably already white but it will start to break up).

Push the eggs/soft tofu to the side, with the garlic, shallot and bok choy, and again add a little oil to the bottom of the wok. Add the previously cooked rice noodles and one third of the pad thai sauce. Stir fry, gradually combining the other ingredients from the sides. Cook for about 1 minute. You may need to use two utensils at this point to keep the noodles and other ingredients moving around the wok. Be careful not to slide the wok off the stove while stirring with both hands.

Now add another third of the sauce and continue to stir fry for about a minute or until the noodles become soft and sticky. Be careful not to burn the noodles at this point, reducing the heat if necessary.

Once the noodles are sticky add the remaining sauce and the bean sprouts, continue to stir fry for another couple of minutes. Add the previously prepared tofu/chicken/shrimp and stir until well mixed into the dish. At this point taste the noodles and see if you need to add more soy sauce/fish sauce or a little more chili sauce (based on your personal preference).

Serve the pad thai immediately, preferably on a warmed plate. Be sure to include condiments at the table including chopped cilantro, chili sauce and crushed nuts such as peanut, cashew or almond. Each plate should also include a quarter wedge of lime. I swear that a sprinkle of lime juice completes the dish and without it pad thai can be a little on the flat side... at least to my tastebuds.

Tips on choosing and using a wok:
I was first inspired to try cooking with a wok after watching several episodes of "Wok with Yan" back in the 70s. I've been using the same steel, two handled wok for 15 years and never been disappointed. That doesn't mean I haven't tried (and even liked) others. Here are a few things I have learned.

1. Short handles get hot. If you can get a wok with a single long handle, that stays cool and balanced on the burner, you should. The single handle will give you much more control. A single, long handle makes it much easier to flip and shuffle food around inside the wok and you don't have to constantly be grabbing for a pot holder.

2. Non-stick coatings are great but NOT on a wok. One of the main benefits to cooking with a wok is that you can move ingredients up onto the side of the wok while continuing to cook in the middle. With non-stick sides the food won't stay in place and keeps sliding into the center.

3. Electric woks don't work well. Some electric woks simply don't heat up enough to properly stir fry with. If you have a gas stove get a traditional wok. Even if you only have an electric stove (admittedly woks do work best on open flame burners) you'll probably still prefer a traditional wok over one you plug in. It's much easier to clean, allows more control of the heat and much less likely to break down or require replacing.

4. Invest in proper utensils for your wok. These include a rice paddle (wide flat ended spoon... I use a large bamboo spoon), a brass deep-fry strainer (yes, the wok is great as a deep fryer and for making tempura), a shallow ladle and a wok turner (a metal spatula with a long wooden handle) for stir frying... although I often use the same bamboo spoon for this purpose. You might even try a bamboo steamer, great for steaming dumplings and vegetables. You might want to purchase a second wok for the steamer so that you will still have one free for stir frying. I would also recommend investing in a number of small 1 and 2 cup glass/ceramic bowls for holding prepared ingredients. These will come in handy even when not using the wok. (See ingredients photo for example of dishes). Small metal dishes are also fine but some foods react to metal so I prefer glass or ceramic dishes.

5. A flat bottom wok isn't for everyone. You can get flat bottom woks that will sit better on an electric stove but the flat bottom, in my experience, tends to get in the way of smooth stir frying. As long as you always use the metal ring that comes with most modern woks (sits around the coil, supporting the bottom of the wok) using the round bottomed style works great.

6. Properly maintain your wok. Most woks are made from steel (conducts the heat well) and will need to be properly handled and seasoned for long life. After washing and gently scouring your wok, towel dry and put it back on the stove to heat it up (this helps dry the surface of the wok completely). Then add a little oil and rub it onto the entire inside surface with a folded dry dish towel or paper towel (remember the wok is hot, be sure that you wad up enough paper towel to protect your fingers from the heat). Let the wok cool to room temperature. This will season the surface and help to prevent rust, which can pit the cooking surface and destroy your wok. In fact, you will need to season your new wok in this manner before you use it for the first time.

If you follow these tips you can "wok" tall in the kitchen knowing your wok is always ready to go. Sorry, just a little left over pun from watching "Wok with Yan" episodes.

Lemon Chicken Soup

Since I'm suffering from a head cold the last couple days I thought a nice bowl of chicken soup would be just the ticket. Of course my favorite chicken soup is a creamy bowl of Lemon Chicken so that's what I'm going with. Get both the comfort food qualities of chicken noodle and the refreshing zip of lemon. I'm feeling better already.

Ingredients
4 tbsp. butter
6 chives (green onions will do)
2 medium carrots, shredded or sliced thin
2 chicken breasts* chopped into small strips
2 lemons
4 c. chicken broth*
1 c. orange juice (not from concentrate)
8 oz. small pasta
1 c. heavy cream
salt and pepper

Utensils/Tools
vegetable peeler or citrus zester
citrus reamer
medium cut grater
large frying pan
large stock pot

Using the vegetable peeler or a citrus zester remove as much of the yellow rind from one of the lemons as possible (if you use the peeler use one lemon, if you use the zester you will probably have to do both). You want to avoid the white pithy material just below the rind or zest so don't cut too deeply. If you use the peeler cut the lemon rind into very fine pieces. Set the lemon zest aside.

Using a grater shred the carrots into thin short strips or slice very thinly. Chop up the chives or green onion. You can also add sliced celery at this point, if you like. Put all the ingredients into the frying pan and sauté for about 3 minutes.

In the stock pot add the chicken broth and bring to a boil. Add the lemon zest.

Put the sliced chicken into the frying pan and sauté until browned, then transfer the chicken and vegetables to the stock pot.

Using the citrus reamer press the juice from the lemons (use a fine strainer to catch the pits). Add the juice of the lemons and the 1 cup of orange juice to the stock pot. Do not use orange drink or frozen orange juice, these often contain sugar. You can use the citrus reamer on a couple of oranges if you like. Simmer for 40 minutes.

Add the pasta to the stock pot. I usually prefer orzo (rice-shaped pasta) but this time I chose 'Ave Maria' (small tube-shaped pasta). You can use any small pasta that you like, such as funghini (small mushroom-shaped pasta), anellini (small ring-shaped pasta), fili d'oro (small thread-like pasta) or, if all else fails, broken up spaghetti. There are many more types of small pasta available, just be sure that the cooked pasta will not be too large (at least 3 pieces should fit in your spoon when eating the soup). Cook for 15 - 20 minutes (depending on the pasta chosen).

Season with salt and pepper (white pepper is nice for this) then add the cream and heat through. Do not boil once the cream has been added.

If you want to prepare this soup ahead of time follow all the steps up until the time to add the pasta. Instead let the soup cool and put in the refrigerator for up to 3 days. When it is time to serve heat the soup to boiling and then follow the steps from where you stopped. The fully prepared soup can be refrigerated but warming it up without boiling can be tricky. Also I find that the noodles tend to get a little soft.

If you want to look fancy sprinkle a few fresh chives and a twist of lemon rind to the top of each soup bowl before serving. Serve with crusty bread or hot garlic bread.

*You can make your own chicken broth (and the chicken required for the above recipe) by taking about 2 lbs of thawed or fresh raw chicken wings, legs and backs and putting them into a sauté pan. Brown them in a little olive oil, only cooking as much as will fit comfortably in the pan. Then remove the browned pieces to a bowl and sauté the rest. Once all the chicken has been browned return all the pieces to the pan, cover and continue to cook on low for about 20 minutes. Then transfer the sautéed chicken pieces to a stock pot and pour 1 quart (plus 1 cup) of boiling water over them. Add a little salt and a bay leaf and continue to boil for 2-3 minutes. Then set to low and continue to simmer for about 20 minutes. After that time you can strain the stock through a strainer into a large bowl (should make approx. 4 cups of broth). Allow the chicken pieces to cool then pull all the meat off the bones and rinse. Discard the bones. The cooked chicken meat can be used in the above recipe instead of the 2 chicken breasts. The broth can be kept in the refrigerator for up to 2 days or frozen for several months.

Cooking Dictionary

Many cooking terms are used in cookbooks and recipes without any explanation. I know I found this frustrating when I first started to work from recipes. I thought I would try to cover some of them here for quick reference. I'll keep adding new ones as they rear their ugly heads. Some of these terms might seem obvious to you and I but they won't necessarily to everyone.

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | Spices | T | U | V | W | XYZ


à la King: served with a white sauce that typically includes mushrooms, green peppers and pimentos.

à la mode: typically means served with a scoop of ice cream but I have also heard it used in reference to meat served with a scoop of mashed potatoes.

antipasto: Italian equivalent of hors d'oeuvres. Served as a first course and is usually an assortment of appetizers such as pickled fish, olives, peppers, mushrooms and preserved meats.

arrowroot: thickening agent similar to cornstarch. Usually used in desserts.

au Gratin: baked with a topping of toasted bread crumbs and/or grated cheese.

au Natural: you guessed it, served in the raw (or plainly cooked).


baking: cooking with indirect heat, usually in an oven.

barbecue: roasting over direct flame or under direct heat (similar to broiling) while basting with a well seasoned sauce.

basting: the act of moistening cooking food with water, juice, drippings or sauce while it cooks in order to prevent the food from drying out.

bisque/bisk (soup): thick cream soup, usually containing seafood.

blending: thoroughly mixing two or more ingredients together.

boiling: process of cooking food in water at 212°F (100°C).

borscht (soup): a Russian stew/soup made with beets, tomatoes, cabbage and meat.

bouillabaisse (soup): a stew/soup made with a mixture of fish and shellfish, tomatoes, garlic, saffron and fennel.

bouillon - beef broth made by simmering beef and beef bones. Also available in a variety of dried forms (powders, cubes). Sometimes used to describe other broths or dried 'cubes' made from chicken or vegetables.

bouquet garni (french): a mixture of herbs tied together, usually in cheesecloth, and used to flavour soups and sauces. The bouquet garni is removed before serving.

braise: to brown meat, fish or vegetables in a small amount of fat. Typically you then add some liquid and cook covered on the range or in the oven.

braising: cooking slowly in a small amount of liquid.

brochette: cooking with a skewer, this typically includes meat, vegetables, mushrooms or seafood on a wooden or metal rod and cooking with direct heat. Also referred to as a shishkabob or kabob.

broiling: cooking by exposing food to intense direct heat. This could include a broiler unit (electric element typically above food in an oven) or hot coals/charcoal. Can also mean using a pan on the stove top but using little or no liquid in the pan.

brown sauce: fat (butter, oil, drippings, etc.) is allowed to brown before adding the flour to make a roux (used for thickening sauces and gravy). The flavour will vary depending on the fat used.


candied / candying: cooking fruit in heavy syrup until transparent, then draining and drying. Often used to decorate pastry or other dishes.

capsaicin: a chemical compound found in peppers that is perceived as heat by your mouth and tongue (or any delicate tissue including your eyes and nose).

chowder (soup): a soup, usually cream-based, that may contain foods such as potatoes, salt pork, fish, corn and a long list of other possible ingredients. Chowder is often used to refer to a cream-based soup although not all cream-based soups are actually chowders.

chutney: a sweet and highly-seasoned relish made from chopped fruits and/or vegetables. Often served with hot or cold meats, stews, sausages and curries.

citron: similar to a lemon or lime but larger and less acidic.

condensed milk: milk that has been condensed (water removed) and had sugar added. Will last for a long time without refrigeration. Used in various desserts.

condiment: a sauce, relish or spice used to enhance the flavour of food. Typically used on prepared food rather than in the cooking process. (eg: ketchup, mustard, chutney, hot sauce).

consommé: a clear broth, typically beef based.

convection oven: this type of cooking oven uses a fan to force the hot air to move around thus encouraging faster and more even cooking.

Cordon Bleu: famous french cooking school. Cordon Bleu is used in the name of many dishes that originated there.

crème fraîche: similar to sour cream but with 28% butterfat. Goes well with fresh fruit, desserts and chilled soups. It is thicker but less sour than sour cream. It can be made at home by adding a small amount of cultured buttermilk or sour cream to heavy cream, and allowing it to stand for several hours at room temperature.

creaming: working together of two or more ingredients until soft and creamy.

crouton: dried, often fried cubes of bread added to soups and salads.

curries: stews seasoned with curry powder. Originally from India.


deviled: highly seasoned mixture of chopped or ground ingredients. (eg: deviled eggs).

dotting: to put small patches of butter on top of food before broiling or baking.

dredging: coating food with flour or bread crumbs.

dress: to clean or trim meat before cooking.

drippings: the fat and/or juice that drips from meat while cooking. Used for basting and as a base for gravies.

dunking: dipping food into a liquid. Sometimes as a preparation for dredging.

dusting: to sprinkle with flour or fine sugar.

Dutch oven: thick walled cooking pot with a tight fitting lid. Usually deep enough to prepare a roast, small chicken or large stew.


egg noodle: a noodle in which eggs have been added to flour and water.

en casserole: food served in the same dish in which it was prepared.

entrée: the main course. Originally referred to dishes served between heavy courses.

essential oil: oils extracted from plants. Commonly used for flavouring.

étouffée: pronounced é-too-fay. A process of braising pork, poultry or seafood and then smothering the meat in aromatic vegetables. The pot is then covered and the food continues to cook until the flavours of the vegetables are transferred to the meat.

evaporated milk: milk that has been condensed (water removed) without the addition of sugar. The canned milk has an extended shelf life and does not require refrigeration until opened. May, sometimes, be substituted for cream. Used primarily in desserts and baking.


farina: the coarsely ground inner portion of hard Spring Wheat. Used for hot breakfast food like Cream of Wheat.

Figaro sauce: sauce made of tomato purée, mayonnaise (or Hollandaise sauce) and parsley. Usually served with fish.

flambé: a dish, meat or dessert, is moistened with spirits and set, briefly, aflame. Typically the flame will burn itself out but a lid can be placed over the dish to extinguish it. Be sure to have a fire extinguisher on hand if you plan to try this.

Fleurette sauce: sauce made of butter, chopped chives, lemon juice, cayenne and mayonnaise. Also refers to Hollandaise sauce mixed with crème fraîche.

Florentine: term for dishes that include spinach as a main ingredient.

foie gras: fatted goose liver served as a spreadable paste.

folding in: a method of blending ingredients that involves very little and very gentle mixing. Commonly used for light and fluffy ingredients.

fondue: melting until pourable. Usually refers to cheese or chocolate. Fondue can also mean a container of heated oil into which you place speared food to cook.

fricassée: meat cut into pieces, stewed and served with white sauce.

frizzling: cooking in a small amount of fat until crisp.

frying: cooking in fat on top of range at a temperature of 400°F. Deep frying involves a deeper container filled with hot fat into which a metal basket lowers food for cooking.


game: refers to wild birds used for food. This includes ducks, geese, partridge, quail and pheasant.

garnish / garni: to embellish or adorn a dish with edible elements to make it more attractive.

gazpacho (soup): source of a famous Red Dwarf episode. Gazpacho is actually a pureed mixture of vegetables such as tomato, cucumber and onion. It is sometimes thickened with bread and can occasionally contain fruit or berries. Gazpacho is always served cold.

grating: shredding (turning into very small pieces) using a device covered with small scoop shaped blades. These "graters" come in a variety of shapes and sizes and produce a broad range of shredded food. Different graters are used on spices, cheeses, vegetables, fruit or the rind of various citrus. Most food processors come with grating attachments.

gravy: a sauce made from the juices and drippings of fried or roasted meat, usually thickened with flour or cornstarch.

grilling: see broiling.

gumbo (soup): a thick soup/stew from Louisiana. Gumbo is thickened with either okra or ground sassafras root (filé powder). Other ingredients can include a strong stock, celery, bell peppers, onion as well as meat (poultry, sausage or smoked pork) or shellfish (shrimp/prawn, scallops or oysters). Gumbo is usually served over rice.


herb: a plant whose stem does not produce woody, persistent tissue and generally dies back at the end of each growing season. Commonly used for medicinal purposes or for flavouring food. See also spices.

Hollandaise sauce: an emulsion of butter and lemon juice or vinegar combined with egg yolks, thickened over boiling water while stirring constantly. Usually seasoned with salt and a little white pepper or cayenne pepper.

hors d'oeuvres / canapé: small appetizers served before a meal. See also antipasto.

hot sauce: numerous brands of hot sauce are available today. Almost all are made from a combination of peppers, vinegar and salt. Some add other ingredients to alter the taste or vary the proportions of peppers to vinegar, for the same reason. Hot sauce is a handy way to add a little heat to a dish. Many people use hot sauce as a condiment.


infusion: a liquid obtained by steeping a food until the flavour is extracted.


jambalaya: this New Orleans stew is similar to a pilaf and is usually made up of a combination of rice, broth, pork, ham, sausage, chicken, shrimp, onion, bell pepper, garlic, tomato and a variety of herbs including cayenne.

julienne: cutting vegetables, meats or fruit into long thin strips.


kabob: see brochette.

kneading: to mix or work dough into a plastic mass by folding it over, pressing and squeezing, usually with the hands.

kosher: food prepared and served according to Jewish dietary laws.


leeks: mild form of onion with broad, long leaves/stalks. Used for seasoning in soups and stews.

Lyonnaise sauce: brown sauce with minced onions, herbs and white wine.


marinade: mixture of vinegar, wine, spices, etc. used for fish, meat and salads. When used with meat/fish it is often intended to both flavour and tenderize.

mayonnaise: creamy salad dressing made of olive oil (or corn oil), egg yolks, lemon juice or vinegar and seasoning, beaten together until smooth. Sometimes dry mustard or other ingredients can be added. Often used as the base for other dressings and sauces.

measurements: units of weight or volume used to portion out ingredients. Typical volume measurements include, teaspoon (tsp), tablespoon (tbsp), ounce (oz), cup (c), pint, quart , gallon. Others, such as a pinch or a dash or more vague. Measures of weight include primarily ounces (not the same as the liquid measure) and pounds (lb).
Here are some basic equivalents.
3 tsp = 1 tbsp
16 tbsp = 1 c.
2 c. = 1 pint
4 c. = 1 quart
4 quarts = 1 gallon
16 ounces = 1 pound

metric measurements: this system of measure is more common in Europe and becoming more and more common in Canada. Units include the litre (volume), gram (weight) and meter (distance).
Basic Conversions for Volume
1mL = just under ¼ tsp (0.2 tsp)
2mL = just under ½ tsp (0.41 tsp)
5mL = 1 teaspoon
15mL = 1 tablespoon
50mL = ¼ cup minus 2 tsp (0.21 cups)
250mL = 1 cup plus 1 tbsp (1.06 cups)
500mL = 1 pint plus 2 tbsp (2.11 cups)
1L = 1 quart plus ¼ cup (1.06 quarts)
Basic Conversions for Weight
30 g = just over 1 ounce (1.06 ounces)
250 g = just over ½ lb (0.55 lbs)
1 kg = 2 lbs plus 3½ ounces (2.2 lbs)

Or you can do the math yourself...
1 teaspoon = 4.93 mL
1 tablespoon = 14.79 mL
1 ounces (US, fluid) = 29.57 mL
1 cups (US, liquid) = 0.24 liters
1 pints (US, liquid) = 0.47 liters
1 quarts (US, liquid) = 0.95 liters
1 gallons (US) = 3.79 liters

melting: making a solid into a liquid or fluid by applying heat.

melting point: the temperature at which a solid becomes a liquid. Some foods have a high melting point others have a low one. Over heating some foods can change their quality or taste.

minced / mincing: chopped fine. Similar to grating but with a knife rather than a grater.

minestrone (soup): an Italian soup made with vegetables and beans. Minestrone can also contain seasonal vegetables, pasta, cheese and pesto.

mixing: combining two or more ingredients.

mortise & pestal / mortar & pestal: a mortise is a bowl shaped vessel, usually of stone or ceramic, into which you place the club shaped pestal (usually the same material). It is used to crush and grind ingredients usually into a fine powder or adding liquid to get a paste.

mulligatawny (soup): there are numerous versions of this delicious East Indian soup, but almost all contain curried meat or seafood and are thickened with cream or coconut milk.


Newburg sauce: sherry-flavoured cream sauce thickened with eggs.

noodles: flat strips of dough usually made with flour (wheat, rice, etc.), water and sometimes eggs. Used in numerous dishes and available in many styles and widths including egg noodle, vermicelli, spaghetti, linguine, lasagna, and many more.


oil: liquid fats derived from various seeds, grains, fruit (olive) and vegetables. Many commercial oils (vegetable, sunflower, corn, safflower) are created through a chemical process which helps to extend their shelf-life. Others, like olive oil, are extracted using a press.

onion: member of the lily family with edible stalks and roots. Onion can be sliced, chopped, minced, dried, fried, or eaten raw. Used to season soups, stews, fried and broiled foods. When an onion is cut it releases a gas that combines with the tears in our eyes and turns into sulfuric acid causing the eye to become irritated and thus produce more tears in an attempt to flush the eye. A cold onion will produce less gas and thus cause less tearing.


paella: fabulous dish that is cooked in a special flat bottomed pan. Paella, originally from Spain, can contain rice, chicken, rabbit, beans, snails, fish (including octopus or squid), shellfish, pork, sausage and a variety of vegetables. Nearly all paella recipes call for saffron.

parboiling: boiling food until is is partially cooked, often as a step in the final preparation of a dish.

parching: to dry with heat such as in a dry frying pan. Some spices can have their flavour enhanced by parching before use.

pare / paring: to cut or trim off the rind, peel or skin from fruits or vegetables. In most cases the skin/peel is discarded but in some cases, like with a lemon, you actually pare the edible part of the rind and use it in cooking.

pastry: dough made by blending flour, water and shortening (fat). Used to create shells or casings for a variety of dishes, both main course and desserts

pectin: water-soluble compound obtained from certain fruits. Pectin is used in the creation of jellies, jams and other preserves.

peeling: removing the outer skin of fruits and vegetables as a step in the preparation of food.

pimento: the red fruit of the common garden or sweet Italian pepper is cooked and canned. The soft red 'meat' is used for decoration and flavouring. Most people are familiar with the pimento as a stuffing for green olives. Rated between 100 - 500 on the Scoville scale.

pine nut: small, smooth, sweet nuts from the pinecones of some conifers. Used frequently in Italian cooking.

piquant: refers to the hot, spicy, pungent or stimulating flavour of food.

poaching: the process of cooking food (eggs, fish, etc.) in slowly boiling water. This technique is used to prevent overcooking.

poultry: refers to all domestic birds used for food. This would include chicken, turkey, squab, pigeon, geese and duck.

pressure cooking: special pots are used to cook food using steam under pressure. These pots are sealed and can reach up to 30lbs of pressure which increases the heat and can decrease cooking time.

preserves: sweet medley of fruit cooked in heavy syrup. Typically this is 'canned' so that it will last for long periods allowing access to fruit during the non-growing season.


ragout: thick savory stew.

ramekins: shallow china dishes that can be used to bake and serve a variety of foods.

relish: chopped vegetables that have been well seasoned and pickled. Served as a condiment. Also see chutney.

roasting: cooking in the oven with little or no moisture. Roasting will often result in a combination of rare, medium and well done meat in the same roast.

rotisserie: broiling food while it rotates on a spit (metal rod that passes through the food). This process cooks very evenly.

roux (french): means "brown". A roux is a thick sauce or paste made from heating fat (oil, drippings, etc.) and adding flour or some other thickening agent (arrowroot, cornstarch, etc.) and cooking the elements together. Usually the fat is added to a hot pan until it is almost smoking, then the thickening agent is added bit by bit while the roux is being stirred. Eventually this will create a brown paste. The roux is then used to thicken gravies, sauces and other liquids. I personally like to use butter and white flour for my roux.


sauté: to cook in a small amount of fat, significantly less then when frying (typically a tablespoonful of fat, butter or oil).

scalding: to heat to a temperature just below boiling. Scalding is usually used when heating milk or cream as this prevents it from curdling or burning.

scallions: young green onion stalks, larger than chives.

scalloping: creamed food in a casserole (eg: scalloped potatoes).

scallops: a tender, sweet shellfish.

scoring: cutting through the surface of a pie crust, vegetable or meat (especially ham) before baking.

Scoville scale: a rating system for the heat of peppers based on the amount of capsaicin it contains. Peppers can range from 0 units (Bell pepper) to 577,000 units (Red Savina habanero). Pure capsaicin can rate as high as 16,000,000 units. Pepper spray clocks in at between 2,000,000 and 5,300,000 units.

semolina: flour or meal (courser than flour) made from the hard kernels of wheat. Used commonly in making pasta.

seviche/ceviche (soup): in this soup fresh raw seafood is marinated in acid such as tomato or lemon, lime or sour orange juice which "cooks" the flesh, removing the raw taste. Most, but not all, recipes call for garlic and hot peppers in some form. Traditionally seviche is served cold.

shallots: onion-like plant with bulbs that taste like mild garlic. Used much like onions.

shishkabob: cooking with a skewer, this typically includes meat, vegetables, mushrooms or seafood on a wooden or metal rod and cooking open direct heat. Also referred to as a kabob or a brochette.

shortening: fat used to make breads, pastry, pies and cakes. Helps to make the dough more tender.

simmering: slow cooking at just below the boiling point (200-212°F. Approx. a quarter turn on most range dials), you will usually see small bubbles around the edge of the pan. I usually consider a medium simmer to range from 100 - 150°F while a low simmer would be under 100°F.

skewering: to fasten meat to a long metal spike or spit in order to broil or barbecue.

soupcon: a very small amount.

soy sauce: a sauce made from the soy bean and salt. Commonly used in Chinese cuisine.

spätzle: little dumplings used to garnish soups or stews. German origin.


spices: aromatic or pungent substances of vegetable origin used as a preservative or for flavouring food.

allspice: ground berry used to season puddings, pies and pickles. Sometimes used in other baking. The taste is somewhat like a mix of cloves, cinnamon, and nutmeg.
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basil / sweet basil: from the mint family has a peppery but sweet (anise-like) flavour and smell. Basil compliments tomato dishes well. Fresh basil is also one of the main ingredients of pesto.
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bay leaves: Dried leaves from the sweet bay tree used to flavour meats, soups, sauces and in pickling. The bay leaf has a slightly floral aroma and tasting the leaf directly is rather bitter but no so when used for cooking. The bay leaf is usually removed after cooking.
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camomile / chamomile: herb from the aster family. Dried flowers are used to make a delicately floral tea infusion. Chamomile is soothing and contains relaxants and is an anti-spasmodic. Those allergic to ragweed should avoid chamomile.
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capers: green buds from a Mediterranean bush. These small round buds are pickled in brine and used to flavour or garnish food. Available in various sizes. Their taste is similar to that of a green olive but a bit more sour and salty.
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capsicum: pepper pods that can be used whole, chopped, pickled or dried. Mild capsicum are dried and powdered to make paprika, hot ones are used to make cayenne and chili powder. Flavour and heat vary between types.
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caraway: small brown crescent shaped seeds used in rye bread and cheese. Caraway is both a little sweet and a little tangy.
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cardamom: Asian herb of the ginger family. The seeds are used for a variety of dishes and a common ingredient of many curries. It has a slightly citrusy flavour.
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cassia: herb made from the pod of a tropical plant. Similar in flavour to cinnamon.
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cayenne pepper: very hot pepper of the capsicum family, dried and ground into a powder. Rated at 30,000 - 50,000 Scoville units. See also capsicum, Scoville scale.
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celery salt: ground celery seeds combined with table salt.
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chervil: member of the carrot family. The leaves are used to flavour salads or soups and it has a faint taste of licorice.
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chili peppers / chili powder: see capsicum, peppers, Scoville scale.
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chives: member of the onion family. The long, slender, hollow stems (or leaves) are chopped and used to flavour soups, stews, vegetables and salads. They have a subtle onion flavour.
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cinnamon: aromatic inner bark from a tree/shrub of the laurel family. Use whole or ground for pickling, spices drinks and in many types of dessert or cooked grains. Cinnamon has little flavour but its aroma is very strong - sweet and woody.
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cloves: pungent and fragrant spice with a slightly sweet flavour, made from the dried bud of an evergreen tree native to East Indies. Used for pickling, baking and for studding a roasted ham.
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coriander: seed from a member of the carrot family (Cilantro). Used to flavour foods such as curries and sausages as well as beverages. Taste is similar to a blend of lemon and sage.
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cilantro: leaves from a member of the carrot family. Cilantro has a very pungent flavour with hints of citrus and parsley. Caution, to some people it tastes like soap... I have no idea why.
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cress / cresson / watercress: plant of the mustard family. The green leaves are used in salads, sandwiches and garnishes. Young leaves are preferred and have a mild peppery taste.
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cumin / cummin: from a small, hollow stemmed plant. The seeds are used for seasoning, primarily in curries. The taste is slightly bitter.
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curry powder: blend of crushed or ground spices and seeds used to flavour soups and stews. Typically contains cardamom, turmeric, fenugreek, cumin and chillies, but can also include ginger, cloves, nutmeg, coriander, mustard, garlic, fennel, and black pepper.
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dill: herb of the carrot family. Leaves used for pickling, soups, salmon and salads. Seeds used for pickling. Sometimes used to add flavour to rice, mashed potatoes or other side dishes. The flavour is similar to caraway but more mellow.
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fennel: vegetable that looks similar to celery but with a bulbous base. Tastes slightly of anise (licorice). Good raw or cooked.
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fennel seed: used to flavour breads, pastries, fruit pies, sausages, meat balls, sauces and condiments.
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filé: also called gumbo filé, is a spice made from dried and ground sassafras leaves. It is used in the making of gumbo, a Creole and Cajun soup/stew both for flavour and as a thickening agent. The taste is similar to a mix of thyme and savory. The roots and bark of the sassafras tree used to be use to make root beer (just added that because I love root beer).
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garlic: member of the onion family the garlic clove has a very distinctive odour and flavour, similar to onion but fuller. Roasted garlic becomes very sweet. Garlic can be chopped, minced, fried, roasted and can be used in pickling. I've even had a garlic ice cream that was wonderful. What can't you do with garlic?
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ginger: the root of a tropical herb plant from East Indies, Africa and China. Used for many dishes the root can be sliced, chopped, ground or dried and powdered. The aroma is sweet and woody while the flavour has a bit of bite.
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lovage: celery-like herb of the carrot family used for flavouring salads, soups, stews, meats, etc. Similar taste to celery.
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mace: the outer covering of the nutmeg, dried and ground and used for flavouring. Similar to but milder then nutmeg itself.
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marjoram: fragrant herb of the mint family used to flavour food. Used with meats, soups, stews, etc. Flavour is similar to oregano but more citrusy.
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nutmeg: hard aromatic kernal of an East Indian nut. Ground or grated for eggnogs, puddings, custards and baking. The taste is distinctive with earthy, nutty qualities.
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oregano: from the mint family oregano is often used in tomato sauces, fried vegetables, and grilled meat. The flavour is peppery and tends to be stronger in the dried version.
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paprika: a mild spice derived from the fruit of a capsicum plant. Usually used to add colour to a dish but also has a very subtle flavour. The heat in sweet paprika is around 500 Scoville units while Hungarian paprika can reach 8,000 units. See also capsicum, Scoville scale.
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parsley: this herb is used primarily for garnishing but can also add a subtle flavour to some dishes.
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pepper/peppercorns: the dried berries of the capsicum plant are ground and used to flavour many types of food. Pepper can be obtained in black, white and red peppercorns. Pepper has a hot, pungent flavour and aroma. Works well on most foods.
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peppermint: a member of the mint family this herb is usually used fresh. The leaves are used in beverages, as decoration and in a variety of fruit dishes. Mint is also used to make mint sauce and mint jelly, both of which go well with lamb. The flavour is tangy and sweet.
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peppers: a wide variety of fruit pods from the capsicum family. The size, colour and flavour varies dramatically from one type of plant to another. The 'heat' of peppers is rated using the Scoville scale which ranges from mild (bell pepper at 0 units) to very hot (Scotch bonnet or Habanero at 100,000 - 325,000 units). Peppers are used in many dishes both for flavour and as decoration. They can be roasted, dried, chopped, diced or ground. They can be eaten raw, pickled or cooked. See also capsicum, Scoville scale.
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poultry seasoning: a combination of spices used to flavour poultry. Usually contains sage, thyme, pepper, marjoram and sometimes cloves.
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rosemary: this herb is grown on a small evergreen shrub. It has a pleasant aroma and pungent flavour. Can be used with many dishes but goes very well with meats. It can be used to flavour oils and vinegars and works well with most other spices.
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saffron: a yellowish orange seasoning made from the dried stigma of the purple crocus. Very expensive. Used primarily to colour dishes. Very subtle and slightly bitter flavour.
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sage: from the mint family. The dried leaves are used for poultry, meat, soups and stews. Fairly aromatic with a slightly peppery flavour.
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salt: a mineral used for seasoning. Salt tends to enhance the existing flavours in food and also works as a preservative (which is why so many prepackaged foods are so high in sodium). Most table salts are iodized, meaning they have iodine added. Iodine is something our thyroid needs to function properly. If the salt does not say iodized it has not been added, which is fairly common in sea salt or rock salt found in health food stores. Salt is used on most food and often, along with pepper, is sprinkled directly on individual portions by the person eating.
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savory: from the mint family, savory is usually used to flavour meats, soups and stews. The summer savory has a peppery taste while the winter savory has a more piney taste. Savory blends well with other herbs such as basil, bay leaf, marjoram, thyme and rosemary.
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tarragon: from the aster family, the leaves are used for salads, chicken, fish, eggs and some pastas (lasagna). It smells grassy but has a distinctive, bittersweet taste with a hint of anise.
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thyme: from the mint family, thyme is used for meat, poultry, stuffing, soups and stews. Thyme compliments lemon especially well. The flavour is slightly minty.
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turmeric: the root of this East Indian plant is ground and used primarily to colour (yellow/orange) dishes, especially rice, cous-cous, stews and curries. It also has an earthy flavour and aroma with hints of both pepper and ginger.

Note: the taste of herbs and spices are subjective. Be warned, some may taste differently to you then they do to me.

spit: pointed rod used to hold meat or poultry in front of or over a fire. Usually it is rotated to ensure even cooking. See also skewer.

steaming: cooking with steam. The steam usually rises from a reservoir of boiling water and passes over the food as it moves upward, often trap within a pot by the lid. Vegetables are especially good steamed. See also pressure cooker.

steeping: to soak in a liquid maintained below the boiling point (200-212°F) in order to extract the colour and flavour of the steeping food.

sterilizing: killing bacteria with heat, typically above the boiling point.

stock: the liquid in which meat, poultry, fish or vegetables have been boiled. Commercial bouillon cubes are made from stock but processed to remove all the water.


Tabasco®: a specific brand of hot sauce made from peppers, vinegar and salt.

toasting: application of direct heat or flame until the surface of the food turns brown. Yes, like bread becomes toast.


velouté sauce: a sauce made from butter, flour, stock (chicken, beef, vegetable), salt and pepper (often white pepper). Often used as the base for other sauces.

vichyssoise (soup): a classic French soup made with potatoes, leeks, stock and heavy cream. The soup is typically pureed until smooth and served chilled.

vinegar: a sour liquid made by fermenting cider, wine or malt. It is both a condiment and a preservative. Used extensively in cooking and in salad dressings.


whipping: beating the ingredients rapidly to increase the volume by adding air. (eg: whipped cream).

white sauce: a sauce made by combining fat, flour and seasonings with milk or cream. Often used as the base for other sauces.

Worcestershire sauce®: a specific brand of sauce used to flavour meats, casseroles and stews. Often used at the table as a condiment.


yeast: a micro-organism that consumes sugar and converts it into alcohol and carbon dioxide (fermentation). Baker's yeast is inactive until exposed to water. The production of carbon dioxide, in bread for example, causes the dough to 'rise' or increase in volume. Salt is often used to limit the yeast's production of carbon dioxide. Yeast is used in the making of bread, beer and wine.

That's all for now but if you find a cooking term that you don't recognize leave a post, I'll see what I can find out.