To pour a liquid (typically wine) from its bottle to another container, usually a carafe or Decanter. This is generally done to separate the wine from any sediment deposited in the bottom of the bottle during the aging process. Decanting is also done to allow a wine to “breathe,” which thereby enhances its flavor.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
Open Faced is a common descriptor used in culinarily for a “sandwich” consisting of one slice of bread topped with various ingredients such as sliced meat, cheese, pickles, etc. Open-faced sandwiches are very popular in Scandinavia, where they’ve become an art form with elaborately arranged and decorated combinations. For the most part, open-faced sandwiches are cold, but there are also hot ones, which usually consist of bread topped with meat slices and gravy.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
A dark brownish gray cultivated mushroom that resembles a tightly ruffled puff edged in white. The name of this rich-flavored mushroom is said to come from the fact that its shape vaguely resembles the body of a hen. Also called maitake and kumotake. See also mushroom.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
An herb-flavored liqueur based on armagnac, Izarra is available in yellow and green varieties, the latter being the stronger of the two.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
The most successful and popular of the top-quality red-wine grapes, Cabernet Sauvignon is the basis for most of California’s superb red wines and the primary grape of most of the top vineyards in Bordeaux’s Médoc and Graves districts. In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following grapes: Merlot, Cabernet Franc, Petit Verdot or Malbec. In California, wines are more often made with 100 percent Cabernet Sauvignon grapes, although some blending is now taking place. Cabernet Sauvignon grapes produce full-bodied, fruity wines that are rich, complex and intensely flavorful. There are a multitude of well-made Cabernet Sauvignon-based wines made throughout the world. Among the most notable are those from France’s Château Lafite-Rothschild, Château Latour, Château Mouton-Rothschild and Château Margaux, and California’s Beaulieu Vineyards, Caymus Vineyards, Heitz Wine Cellars and Robert Mondavi Winery. Cabernet Sau vignon is a red-wine drinker’s red wine. It’s quite rich, packed with intense bordering-on-bitter flavors that can be almost leathery and that need something equally bold (and bordering-on-bitter) to stand up – a charred, well-marbled steak does so nicely. Actually, anything fatty, rich or toasty will pair perfectly with Cabernet Sauvignon.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
Mirepoix and espagnole with red wine and fish fumet. The mixture is cooked, reduced and strained, after which anchovy paste, butter and minced mushrooms are added.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
