A broth that is a basic ingredient in Japanese cooking. The stock is made from dried seaweed or from dried tuna shavings. Instant dashi stock is also available. A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.
Fresh dates are increasingly available.
A classic French stew or pot roast consisting of a single piece of meat such as a shoulder or joint. The meat is stewed in a rich, wine laden broth with herbs and vegetables. The broth is then thickened, reduced and served with the slices of meat and accompanying vegetables. The name for little puffs made of potato puree, that are mixed with choux paste and deep fried. The name of a potato gratin with lots of cream and garlic, all topped with Gruyere cheese.