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EVO: |
extra virgin olive oil, first press |
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PAPPARDELLE: |
fresh semolina pasta cut into irregular shapes...mostly bad rectangles |
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GREMOLATA: |
aromatic garnish of chopped parsley, lemon and garlic with extra virgin olive oil; and in this case, minced sundried tomatoes |
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GRITS: |
hulled stone ground corn |
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PECORINO: |
sheep's milk cheese with an aromatic flavour which varies according to pasture of grazing, aged and suitable for grating |
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MASAGO: |
smelt roe cured with soy and mirin. it's the stuff that makes "dynamite" shrimp taste like dynamite |
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TZATZIKI: |
sauce of yogurt with cucumber, oregano, mint and lemon |
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LEXICON: |
vocabulary, glossary, terminology or dictionary |
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RANDOM ACTS: |
"tasting menu" served family style for your table to share. Number of courses vary directly with your hunger. With matching wines or without. |
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FRICASSEE: |
a French term used to indicate frying, particularly of dishes based on white meat, then bathing in a sauce |
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DANDELION: |
Taraxzcum officianale. The town flower of Carbondale. One of the most widespread plants of tempurate regions worldwide. Leaves, roots and flowers are all edible. Relative of chicory; the leaves are an excellent source of vitamin C. |
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CHUTNEY: |
chatni (Ind.) "condiment" of fruits & spices cooked with herbs & vinegar as a preservative. Here, tomatoes, apricots, garlic & jalapenos. |
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TRUFFLE: |
melanosporum superiorus. "mushroom" growing in symbiosis with certain trees, esp. oaks, and only in particular soils and climates. The exquisite aroma makes their exorbitant price almost worthwhile. Black truffle from Perigord; white truffles from Alba; domestic truffles from Oregon. |
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CELL PHONES: |
should be maintained in the "off" position |
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SWEETBREAD: |
butcher's term which covers both the thymus and pancreas. Light, sweet & delicate. |
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BURRATA: |
cow's milk cheese from Apulia; essentially mozz enclosed in a bag of pulled curd. Refers the the buttery cream inside. |
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PANZANILLA: |
of Italian origin, bread salad (basically made with onions, tomatoes, basil, olive oil, vinegar and seasonings and chunks of bread). Here we riff with wild mushrooms and asparagus in lieu of some of the aforementioned... |
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SHISO: |
Japanese name for the herb, Perilla frutescens, whose cultivation and use is most prominent in Japan, although observable in China, Burma in the foothills of the Himalayans and more recently in Carbondale. The cultivars of shiso have aromas of lemon, mint, cumin and cinnamon. |