10 • THE UNIVERSITY DAILY KANSAN
FOOD
THURSDAY, MARCH 27, 2003
Gourmetfood shouldn't be intimidating
Discovering challenging recipes in cookbooks or magazines like herbed crepes julienne and salmon horseradish mousse with caviar are atypical dishes that many tend to steer away from.
The bewilderment of the names alone not only discourages many to skip over to the next recipe, but the scanty ingredients and odd food preparation included in these gourmet-type dishes limits the possibilities of actually wanting to create such deliciously exceptional recipes.
Becoming acquainted with the unfamiliarity of the gourmet flair can promote more culinary successes, it can also help to shape a better palate. Nominated StarChef Rocco DiSpirito for a 1999 James Beard Foundation award emphasizes on FoodTv.com that in his own work, by distinguishing different tastes and textures of diverse ingredients, study and personality can generate superb food preparation.
"I work to create visual and gustatory complexity and depth in my dishes," he said. "It's important to me that a dish is a balanced interplay of interesting textures and bright flavors."
Creating in-depth, complex dishes that burst with distinct combinational flavors are foods that master chefs alone strive for. With their range of knowledge of knowing and understanding an assortment of epicure-type ingredients and profound cooking abilities, chefs are constantly pushing the envelope to create even more exclusive dishes. This confidence that is generated in cooks like, Julia Child and Emeril Lagasse inspires all chefs and non-chefs alike to create spectacular dishes.
Adopt the optimism of such famous chefs and gain the knowledge that they acquire. By learning and studying to cook
EAT THIS
Christina DiGiacomo cdigiacomo@kansan.com
Adopt the optimism of famous chefs and gain the knowledge that they acquire. Becoming acquainted with the gourmet flair promotes culinary success
Here is a guide of diverse foods and cooking styles that can help achieve culinary successes.
like master chef, Rocco DiSpirito, can help to create your own unique dishes without obtaining a culinary diploma.
Foods and Definition:
a la king [ah-lah-KING]
A dish of diced food (usually chicken) in a rich cream sauce containing mushrooms, pimentos, green peppers and sherry. Baccalala [bah-kah-LAH]
The Italian term for dried salt cod. Bake blind
Baking a pastry shell before it is filled usually by pricking the shell with a toothpick all over the shell, and then lined with parchment paper and filled with dried beans. This allows the crust to brown evenly.
Canapé [KAN-uh-pay; KAN-uh-pee]
Tiny pieces of bread usually toasted that
are topped with some type of spread. Served as an appetizer.
Deglaze [dee-GLAYZ]
After beef or chicken has been sautéed in a pan and is once removed, the drippings or brown bits leftover are deglazed by adding liquid to the pan (usually wine or stock). The mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Dumpling
Small or large mounds of dough that are usually dropped into a liquid mixture (such as soup or stew) and cooked until done. Some are stuffed with different cheeses or meats.
Flambé [flahm-BAY]
French for "flaming"; Right before serving, wine is added to a pan creating a small flame on top of the food to create a subtle taste of liquor to a dish.
Egie Gras [FWAH GRAH]
Foie Gras [FWAH GRAH]
Foie gras is goose liver. Kobe beef [KOH-bee]
An exclusive grade of beef from cattle raised in Kobe, Japan. These pampered cattle are massaged with sake and fed a special diet that includes plentiful amounts of beer. This specialized treatment results in beef that is extraordinarily tender and full-flavored. It also makes the beef extravagantly expensive, which is why it's rarely available in the United States.
Liaison [lee-ay-ZON;lee-AY-zon]
A thickening agent for soups, sauces and other mixtures. Usually flour, eggs or cornstarch act as the binder.
Cooking food partially by boiling the food in water before sautéing. Usually rooted vegetables are used to do this.
Parboil
Radicchio [rah-DEE kee-oh]
A red leafed salad green.
**Reconstitute** [ree-KON-stih-toot; ree-KON-stih-tyoot]
Scampi [SKAM-pee]
Returning a dehydrated food to its original consistency by adding a liquid, usually water. This usually done to fried mushrooms, such as porcini or oyster.
The Italian name for a shrimp and also the name is used to describe shrimp brushed with garlic, olive oil and butter then sautéed or broiled.
Score
To make shallow cuts in the surface of certain foods, such as meat or fish. This helps for adding more flavor when marinating, also helps for decoration to some foods.
Tempering
A technique by which chocolate is stabilized through a melting-and-cooling process, thereby making it more malleable and glossy.
Trifle [TRI-fuhl]
A dessert consisting in layers of ladyfingers or sponge cake, fruits, whipped cream nuts, etcetera.
Veal
A young calf from 1 to 3 months old. A delicacy, and quite expensive. Osso Bucco is composed of the veal shank.
Zest
The outermost skin layer of citrus fruit from oranges or lemons, which is removed with a grater (not including the white pith). Usually used to add a distinct flavor to desserts, cakes, pastas and other dishes.
DiGacomo is an Apple Valley, Minn., senior in communication studies. She studied at Dante Alghieri cooking school in Florence, Italy.
1.
2.
3
4.
**Warning: When performing any strenuous activities it is important that you consult a doctor especially if you have a heart condition or if you are pregnant. If you feel tired, dizzy, faint, or otherwise, contact your physician immediately.
kansan.com The student newspaper of the University of Kansas