Florentine of or from Florence. A la Florentine usually refers to food which has been poached and served with a bed of spinach. To brown or cook in fat. Frying is distinguished from sauteing in that frying takes longer and occurs at a somewhat lower temperature than sauteing. Any wild animal, bird, or fish hunted for sport and food.
Game meat has a distinctive 'wild' taste and is almost always marinated.
Whole garlic is called a bulb. The bulb consists of smaller, detachable cloves. The wonderful Spanish cold soup made from tomatoes, peppers, garlic, olive oil, lemon juice, vinegar, cucumber, and seasonings. The plant or part of a plant which does not develop woody tissue and dies after flowering. Any food served, often with a beverage, before a meal.