Phyllo, Fillo, or Filo Pastry Dough | CraftyBaking | Formerly Baking911 Learn Baked Goods Pastry Types Phyllo, Fillo, or Filo Phyllo, Fillo, or Filo Pastry Dough Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved. Phyllo, Fillo, or Filo, which means "leaf" in Greek, is tissue paper-thin like sheets of dough made from flour, water and a bit of oil. However, Phyllo dough was not born in Greece rather in Istanbul during the Ottoman reign. The name "Phyllo" is Greek but the dough technique itself is Turkish. Strudel dough is thought to be a variant, although made somehwhat differently. Of all Turkey's delicious sweet confections, the most famous is baklava. This exquisite flavored pastry has been made in Anatolia for many centuries, and its ancestor is widely believed to be a dish made by the Assyrians at around 8th century B.C.

They were the first people who put together a few layers of thin bread dough, with chopped nuts, dried fruit in between those layers, added some honey and baked it in their wood burning ovens. This earliest known version of baklava was baked only on special occasions. In fact, historically, baklava was considered a food for the rich until mid-19th century. Phyllo has been incorporated into American cuisine with open arms. It is used here in traditional recipes, as well as in new and innovative desserts. It can also stand in for its difficult cousin’s strudel dough and puff pastry, although Phyllo is flour and water dough. In fact Strudel and Baklava dough making are very similar in technique. Like strudel dough, Phyllo sheets are layered and brushed lightly in between with melted butter or oil that result in a puffed-up height and are crisp, light and flavorful. Phyllo can enclose a huge variety of fillings, both savory and sweet. It can be assembled in a variety of shapes and sizes such as cones, tubes, pie shells, pizza crusts, pouches, roles, strudels, or triangles.

Phyllo can be twisted, folded, rolled and pressed into pie, tart and even muffin pans as a substitute for pie and pastry dough. It can be shredded and used for making "nests" filled with fresh fruit or ice cream. Phyllo can be cut easily to make bite-sized appetizers or left large to make a strudel. It can play a supporting role in Venetian Napoleons, separating layers of mascarpone cheese and sweetened strawberries that are laced with port and balsamic vinegar. Phyllo dough can be used in a lot of new recipes, such as chocolate phyllo. It is made by sprinkling sifted cocoa powder and confectioner's sugar (25:75) in between the buttered layers or on top. Because they contain little fat and can be brushed in between with small amounts of butter, low-fat dessert recipes, such as the Apple Phyllo Tart Recipe, are quite delicious. Sold in 1-pound packages containing about 20 sheets of dough, Phyllo is almost always frozen. It is found frozen in the freezer section of the grocery store. Grocery store brands such as Athens, Apollo, and Pepperidge Farms are all good.

Sizes vary from brand to brand, and the sheets may need to be trimmed to fit the pan. Fresh phyllo is available in some Greek, Middle Eastern, upscale and international markets in large cities and through direct factory shipment. Fresh dough offers big advantages. Since the pliable sheets have been refrigerated but never frozen, they have a superior texture and are easier to handle while buttering and shaping. Fresh phyllo dough and prebaked phyllo shells are available. SARAH SAYS: You can also make you own phyllo dough, which I have done and it's truly an incredible experience. It's an enormous amount of work to make: a regular-sized ball of dough is stretched thinner and thinner by the backs of many hands into a thin sheet of dough as long and wide as a dining room table cloth. You won't believe how thin you make the sheets; like tissue paper, so thin and transparent that you wonder how it stays together without tearing. The tricky part is when you stretch the phyllo dough when you make your own -- you don't want to puncture it when it becomes paper thin. Remove all hand and wrist jewelry and turn rings stone side into palm when stretching.

Use the back of your hands, particularly your knuckles, to stretch it. And be sure to place the stretched dough over a dry towel on the table so that you can roll it up easily. HOW PHYLLO DOUGH SHEET STRETCHES AND STAYS TOGETHER: It's the gluten formed in the dough from wheat flour and moisture, mixed together that holds it together. Because there is oil in the recipe, it's not an effective as a classical shortener, such as stick butter or shortening, so long strands of gluten are formed in the dough. These strands are then stretched thinner and thinner until the sheets are as thin as tissue paper! TIPS FOR SUCCESS Always buy the "freshest" frozen dough possible. If your grocer does not sell a lot of phyllo dough, you may be buying a package of dough that has sat in a freezer case for too many months. Similarly, replace any packages that have sat too long in your own freezer. Almost any phyllo recipe can be prepared ahead of time and refrigerated or frozen. Although a layered dish such as baklava needs to cool several hours, most pastries are baked just before serving to be the freshest, and flakiest.

Assemble everything before unwrapping the thawed or fresh phyllo dough -- have the butter melted and cooled, baking sheets and equipment ready to use. The challenges of working with phyllo dough are threefold: First, if not defrosted properly, the pastry sheets can stick together from too much moisture. Frozen phyllo dough must be thawed at least 12 to 24 hours before you start the recipe. For best results, remove the dough, still in its package, from the freezer and place directly in the refrigerator to thaw; do not open the box because the sheets won't thaw properly. Also, do not thaw at room temperature because the sheets tend to stick together. If thawed too quickly or if the sheets are cold when you unfold them, they will crack. Secondly, the pastry dries out rapidly and cracks because it is so thin and has almost no fat. When ready to use the phyllo dough, unwrap it from its box and unfold it carefully. Take what you need and then some extra; do not separate the sheets when counting -- just estimate. Phyllo dough dries out quickly and can crack when exposed to air, which takes only a couple of minutes.

Place immediately onto a large piece of plastic wrap on a smooth, clean surface. Cover right away with a large piece of plastic wrap. Place a damp kitchen towel (wet it, then wring it out) on top of the plastic. Rewrap the extra dough tightly in plastic wrap, set it aside until finished. When done, you will return it to its original box and place in the freezer or refrigerator for longer storage. Finally, the sheets are paper-thin and tear easily. But, proper handling and some practice will make these problems manageable. Traditionally, every phyllo sheet is brushed with melted butter or oil. One by one, each phyllo sheet is removed from the stack and placed in a pan or work surface. The removed sheet must be prepped immediately by buttering, otherwise it will dry out quickly. Then, another one is placed on top and then buttered, again up to multiple layers depending on the recipe. The result is a puffed-up height and the baked sheets become a flaky, delicate and golden brown pastry. Don’t panic if a sheet tears, splits, or develops a hole. Trim or patch any bad spots, or cover the damage with another sheet of dough.

Once it’s baked, no one will notice. Phyllo dough can be forgiving that way. Storage: Keep the box because unused phyllo dough can be refrigerated or refrozen. You can wrap any leftover phyllo tightly with plastic wrap, place in its original box and keep in the refrigerator for up to 2 weeks. For longer storage of up to 2 - 4 months, refreeze phyllo. Wrap it tightly in plastic wrap and overlay with foil, place in original box. Layering Phyllo BUTTER THE PHYLLO LAYERS Begin buttering the dough in between each layer or as directed by the recipe. Do not overdo it, since too much butter yields greasy pastries. To apply: dip a soft pastry brush in the liquid butter or oil and brush lightly, starting with the edges first so they won't dry out and crack. Quickly move to the middle and then work back towards the edges, brushing any part of the dough that hasn't been previously buttered. SARAH SAYS: Spray the butter through a clean plastic bottle! Fill it with a 3-to-1 ratio of melted butter to vegetable oil. You need the oil to keep the fat fluid, best for spraying.

Should the butter congeal, microwave the plastic bottle for a few seconds. Let cool slightly before using. Always replace the plastic wrap and towels over the remainder so it won’t dry out: When removing a phyllo sheet, the key is to be gentle. If all the sheets seem stuck, then the dough may have partially defrosted at some point and the dough may be unusable. A damaged portion can usually be trimmed and discarded. You can still use the good parts. After buttering, place the next sheet on top, using both hands to hold it. Immediately butter again. Small wrinkles and cracks are common. If the sheets crack, you can always patch and piece phyllo dough on whatever you're making, but make sure you always butter in between any layer or patching piece. To prevent weak spots and further tearing, butter any cracks carefully, and try not to position tears on top of each other. Butter or oil options: There are several. Clarified butter: Clarified butter is traditionally used in phyllo recipes, which is simply melted butter with all the milk solids removed; it also creates an extra crisp and flaky pastry.

SARAH SAYS: Use approximately 1/2 cup butter (or oil) for 16 sheets of phyllo dough, or 1/2 Tbsp. of butter per phyllo sheet. (8 Tbsp. = 1/2 cup = 1 stick butter). However, I usually make a couple of tablespoons more than the recipe calls for, which has never been wasted. Browning the butter first will give the baked dough a much deeper buttery flavor: SARAH SAYS: For 2 tablespoons brown butter, place 3 tablespoons unsalted butter in a small or heavy saucepan or skillet over moderately low heat. Cook slowly until the butter smells like roasting nuts and the solids in the bottom of the pan are golden brown. Tilt the pan, carefully skim off the white residue on the surface of the butter and discard. Spoon the clear butter into a small bowl, leaving the solids behind. Oil: Some savory recipes specify brushing the dough with olive, flavored or vegetable oil instead of with butter. You can also combine fats; try use melted butter with as small amount of walnut oil for a nuttier taste.

FILLINGS Pre-cooked or baked fillings: Make sure your filling is prepared and completely cooled before beginning to use the phyllo sheets because the dough has little fat and moisture can make it soggy. It should also be chilled and not excessively moist, as in the Apple Phyllo Tart Recipe. A filling that is even slightly warm will wilt the pastry and make breaking and tearing more likely to happen. SARAH SAYS: To seal in the fillings, lightly brush egg wash (1 egg beaten with 1 - 2 tablespoons water) in between the sheets just on the edges. You can then twist or fold the ends. The wash will bake and seal the ends. Sprinkles: are fillings. They are put in between the layers for a different effect. Examples are sugar or confectioner's sugar, chopped nuts, toasted coconut, bread crumbs, and ground almonds. For sweet recipes, sugar or confectioner's sugar can be sprinkled over the butter before the next sheet of phyllo is placed on top. The last sheet can have sugar sprinkled on top of the butter. The baked phyllo will be sweet and crunchy and will get less soggy when used with creamy fillings and fruit compotes.

Chopped nuts, toasted coconut, bread crumbs, and ground almonds can be used on top of the butter in between the layers or just sprinkled on top for additional flavor and texture. Bread crumbs are good to use to prevent a too-wet filling from making your Phyllo dish soggy. Bread crumbs or chopped nuts add more body to strudel rolls and result in a nicer finished appearance. FINISHING TOUCHES End each recipe with a good coating of oil or butter. This will prevent drying and ensure a golden crust. If you are planning to slice the recipe after baking, score phyllo before putting into oven. This will allow you to slice through cleanly after baking. Electric knives work wonderfully when slicing through phyllo, even when they aren't scored before baking. If making baklava, cut in the traditional triangles before baking or freezing. HOW TO SERVE / STORE A PHYLLO RECIPE Almost any Phyllo recipe can be prepared ahead of time and refrigerated and/or frozen. For best results, bake the Phyllo and optionally fill before serving to be the freshest, and most flaky. Do not microwave anything made with phyllo dough, as it becomes limp and soggy.

Heat and humidity and the texture of some fillings may cause the phyllo to become soggy if it isn’t served promptly. Serve baked pastries warm, or at room temperature. Shaped: You can bake Phyllo shapes in advance. Store in an airtight container until ready to assemble the recipes. Freeze already baked and cooled Phyllo shapes, well wrapped for at least a month. If you have many, pack in layers, separated by waxed paper and wrapped tightly. To thaw, place in a 325 degrees F oven until warm. If they are defrosted, reheat at 350 degrees. Shaped and Filled: Place the filled pieces on baking sheets sprayed with nonstick spray, cover with plastic wrap, and refrigerate until ready to bake for several days, depending on the filling. If the filling is soggy, it is best baked right away. To refrigerate, wrap well in plastic wrap or if freezing also place in an airtight freezer bag. Before baking, filled phyllo pastry can be frozen for up to one month, depending on the filling, but allow extra time in the oven.

If frozen, to bake, do not thaw as the filled phyllo dough will become soggy; simply place in a well preheated oven straight from the freezer or after filling. Reheat previously baked dough on a baking sheet in a 350-degree F oven, until crisp and the filling is warm. Suggested equipment needed One or more packages of frozen phyllo dough. If you need all the sheets in one package, buy a second for extra insurance. Chilled filling and other ingredients Kitchen shears or scissors for trimming any excess phyllo dough. Be careful when using a sharp knife because if pulled, it tears the phyllo sheet. I have also successfully used a pizza cutting wheel when the Phyllo is flat and I am cutting into strips. Pastry brush - Use a soft bristle brush to spread butter over Phyllo, not a hard bristle brush. A 1-1/2 - or 2-inch flat brush is large enough to cover a sheet of dough quickly, but not too big to use when buttering small pastry shapes. Oil can be sprayed with a refillable spray bottle.

Ruler to measure the phyllo before cutting Light, cotton dish towel for covering unused phyllo sheets with. Plastic wrap. Parchment paper, waxed or aluminum foil -- is the primary tool for rolling when making fragile strudel. It comes in sheets or rolls about 12–15" wide. Check the width of the phyllo before buying paper—it should be at least as wide as the phyllo dough. If you don’t have parchment paper, wide foil is a distant second choice. It can work in a pinch, but it’s stiffer and not as helpful in the rolling process. Baking sheets - Like most baked goods, Phyllo must be baked on a flat surface — I like to use a cookie sheet (the kind with only one raised side) so I can slide the unbaked and filled shapes from the counter to the cookie sheet. The New Greek Pantry | Epicurious.com Greek The New Greek Pantry While we’d love to zip off to Crete, a Mediterranean vacation isn’t necessary for a taste of the country's true flavors. Keep your pantry stocked with these 11 key ingredients, and you’ll always be ready to whip up your own Greek getaway at the dinner table.

Kalamata Olives Olives are a must in any Greek kitchen, from Crete’s tiny green bitter ones to the shriveled black meaty type. But none is more iconic than the lush dark purple Kalamata, the star of the classic Greek salad and snacking favorite all over the Mediterranean. For a Greek twist on herbed steak sauce, try them chopped into chimichurri . 1/11 Feta The tart taste and crumbly texture of this sheep’s milk cheese is pretty much the poster child of Greek cuisine, served in salads, sandwiches, or whipped into a spreadable dip like this herbed one . Feta usually comes stored in its salty brine; you can preserve the flavor even longer by keeping it in a jar filled with olive oil and herbs. 2/11 Dried Figs The popular Kalamata Crown Figs—named, like the olives, after the southern Greek city of Kalamata—have a nutty, rich sweetness. They are usually sold pressed into a ring, and are eaten year round, enjoyed as a snack (often stuffed with nuts and spices), cooked with roasted meats and stews , or used for baking.

Dried Brown Turkey figs, which have a similar taste and texture, can be used interchangeably. 3/11 Filo This traditional Greek pastry consists of very thin sheets of dough layered on top of each other to create a light and airy texture. (Filo means leaf in Greek.) Fill it with spinach and sorrel for a springy take on the classic Greek appetizer, spanakopita . Kataifi, a shredded filo, is also commonly used, especially for the other classic Greek filo dish, baklava . 4/11 Gigantes Similar to white kidney and cannellini beans, Greek Gigantes look exactly how they sound: giant. Traditionally they are served as an appetizer, cooked in tomato sauce, but their large size and creamy texture is also great mixed into salads (try out this grilled octopus one ), stirred into soups, and cooked alongside braised meats. 5/11 Grape Leaves Although fresh grape leaves will provide a distinct Greek flavor for your cooking, it’s much more common to find them frozen, jarred, or canned.

All three are a good option for making dolmades (that’s the traditional name for stuffed grape leaves), just make sure to rinse the canned or jarred version under warm water to remove some of their salt brine before using. The classic stuffing includes minced lamb and rice, but we like this vegetarian version , starring bulgar wheat and mint. 6/11 Nigella These tiny little seeds pack a mean punch, with a licorice flavor similar to anise. Nigella are often sprinkled on top of breads or pastry, and can also be used as a seasonings, like in this beet-goat cheese salad . If you can’t find it, anise or cumin seed can be used as a substitute. 7/11 Orzo Orzo (the Italian word for barley), is a short-cut pasta, similar in shape to long grain rice. It can be cooked for a long time without becoming mushy, making it ideal for dishes like risotto or soup. Orzo’s also served cold, like in this filling salad which works as a vegetarian main.

8/11 Dried Greek Oregano It may have the same name as the Italian stuff, but Greek oregano is in a league of its own. The aromatic herb has a savory, earthy flavor that is key to properly seasoning Mediterranean foods. It’s used in tomato sauces, salads, with grilled meats , and to make a health tonic tea. If you can’t find it, substitute marjoram, thyme, or summer savory. 9/11 Zante Currants The Greek currant origin story goes back more than 3,000 years ago, when locals first started sun-drying grapes there. The Zante variety are smaller than standard raisins and are intensely sweet. They are often used in baking, stirred into stewed meat dishes, or tossed into grains, like in this couscous preparation . You can also substitute sultana raisins. 10/11 Dried Orange Peel This spice lets you bring bright citrus flavor into any dish. The dried version is easier to keep on hand, but fresh orange zest also works in recipes that specifically call for it. It is used to season the traditional Greek sausage Loukaniko, and to flavor baked goods, like this fruit and nut crostata .

11/11 Photo by Chelsea Kyle, food styling by Rhoda Boone Social Sharing German Apple Strudel: Strum-Strum-Yiddle Ye Yum Apfelstrudel German Apple Strudel: Strum-Strum-Yiddle Ye Yum Apfelstrudel Apfelstrudel is commonly referred to today as apple strudel. The dough used to make strudel is similar to the flaky texture of baklava, a popular pastry from the Ottoman Empire during the late 18th century. The dough used to make baklava is very similar to phyllo dough that got its name from the Greek word “leaf”. Rudi Lechners Restaurant takes pride in making traditional German cuisine . Apfelstrudel was made popular through the Habsburg Empire in the 18th century. Austrian cuisine was formed during this time and has been influenced by many cuisines such as Bosnian, Hungarian, Polish and Slovakian to name a few. Apple strudel is the most commonly known kind of strudel in these cuisines although it can also be made with just about any kind of fruit. Apfelstrudel is considered the national dish in Austria.

A handwritten recipe dating back to 1696 is the oldest known recipe and is housed at the Wiener Stadtbibliothek, the official library of the City and State of Vienna, the capital of Austria. Rudi Lechners Restaurant proudly serves this traditional German desert Culinary Dictionary - B, Food Dictionary, Whats Cooking America Culinary Dictionary Linda’s Culinary Dictionary – B A Dictionary of Cooking, Food, and Beverage Terms An outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking, food, and beverage terms. Please click on a letter below to alphabetically search the many food and cooking terms: baba (BAH-bah) – Baba is called babka in Poland and Babas Au Rhum in France. In French, the word baba meaning, “falling over or dizzy.” These are small cakes made from yeast dough containing raisins or currants. They are baked in cylindrical molds and then soaked with sugar syrup usually flavored with rum (originally they were soaked in a sweet fortified wine). After these cakes were soaked in the wine sauce for a day, the dried fruits would fall out of them.

Baba Au Rhum – In the 18th century, French chef, Jean Anthelme Brillat-Savarin (1755-1826),created a cake that he served with a rum sauce that he called Baba Au Savarin. The dessert became very popular in France, but the people called it Baba Au Rhum and soon dropped the name Savarin. History: For a history of Baba and Baba Au Rhum, check out Linda Stradley’s History of Cakes . bacon – Bacon comes from the fatty parts of the pig, especially the sides. The most desirable bacon is cut from the breast of the hog. It is cured with either sugar or salt, which gives it a sweet or salty taste. History: Bacon has played a prominent role in the history of superstition. It was considered a sacred food by the pagans and was regarded as a symbol of prosperity. It was frequently used as an offering to the Gods, and was believed to have curative properties. If a knife, which caused a wound, was stuck into bacon afterwards, it was supposed to prevent infection.

bagel (BAY-guhl) – Bagel derives from the Yiddish word beygl, which comes from the German word beugel meaning a “bracelet.” Bagels are bread rolls in the shape of a doughnut or an old-fashioned curtain ring. The brown crust is obtained on the rolls by first boiling them in water and then baking them in an oven. History: According to legend, the world’s first bagel was produced in 1683 as a tribute to Jan Sobieski, King of Poland. The king, a renowned horseman, had just saved the people of Austria from an onslaught by Turkish invaders. In gratitude, a local baker shaped yeast dough into the shape of stirrup to honor him and called it the Austrian word for stirrup, “beugel.” The roll soon became a hit throughout Eastern Europe. Over time, its shape evolved into a circle with a hole in the center and its named was converted to its modern form, bagel. In the 1880s, hundreds of thousands of Eastern European Jews immigrated to America, bringing with them a love for bagels.

In 1927, Polish baker Harry Lender opened the first bagel plant outside New York City in New Haven, Conn. The bagel’s popularity began to spread in the United States. bagna cauda (BAHN-yah KOW-dah) – Bagna Cauda is an Italian term that means “hot Bath.” It is like a Swiss fondue except that it has a much more boisterous flavor. The original recipe called for walnut oil, but olive oil is now used and is considered the key to a successful sauce. The sauce is made up of anchovy fillets, olive oil, garlic, cream, butter, and vinegar. baguette(bag-EHT) – Is French for a “rod,” “wand,” or “stick.” Baguette is the name for anything long and skinny, including drumsticks, strips of wood, etc. The baguette is generally known as a French white bread due to its popularity in that country. Baguettes are formed into a long, narrow, cylindrical loaf. It usually has a thin, crisp brown crust and an open-holed, chewy interior.

History: The shape for which it is famous was developed by an Austrian baker and brought to France in the middle of the nineteenth century. At first French bread was all shaped round, but when bakers realized that their crusts were so tasty, they gave the bread more crust by making them long. bain-marie (bahn mah-REE) – (1) A hot water bath that is used to keep food warm on the top of a stove. It is also to cook custards and baked eggs in the oven without curdling or cracking and also used to hold sauces and to clarify butter. (2) The term is also used for a cooking utensil, which is a fairly large pan (or tray) which is partly filled with water. The food to be cooked is placed in another container in order that the food is not cooked too quickly or harshly. History: Most authorities think that it was named after Maria Prophetissa. Maria Prophetissa was also known as “Miriam,” “Maria the Jewess” or simply “Maria” and lived during the first century A.D. She is called The Jewess because Zosimos, Egyptian alchemist and historian, called her a Sister of Moses.

It is held that Mary Magdalene and the noted first century alchemical author known as Mary the Jewess was one and the same individual. Whoever she was, Mary the Jewess was an accomplished practical alchemist and the inventor of a series of technical devices still in use today, such as the hot ash box for steady heat, the dung box for prolonged heat and the double boiler, still called the “bain-marie” in French and Marienbad in German. Although no complete works by her have been found, enough fragments exist to establish her as a historical fact. Yet her personal information, even her birthplace, remains a mystery. bake blind – It is the technique used for baking an unfilled pastry shell. The pastry shell is first pricked with a fork to prevent puffing, covered with aluminum foil or parchment paper, and then weighted with rice or beans. It is then baked for a short period of time, about 10 to 15 minutes. Baked Alaska – A dessert that consists of a sponge cake that is covered with ice cream, then with a layer of stiffly beaten egg whites, and lastly put in a hot oven to be browned.

Also known as omelette la norvienne, Norwegian omelette, omelette surprise, and glace au four. Baked Apple a la Josephine – The soaked, pruned apples are boiled for 15 minutes. Boiled milk is mixed with rice, salt and sugar are added, and then it is cooled down and divided into four portions. The cores of the apples are removed and are covered with butter and sprinkled with sugar. They are placed in a pre-warmed oven and baked for 20 minutes. The apples are served in the middle of the rice pudding, sprinkled with sugar, and toppled with raspberry syrup. bakers’ ammonia (ammonium carbonate) – It is also called hartshorn. It is an ammonia compound and not harmful after baking. However, do not eat the raw dough. Your kitchen will stink of ammonia while the cookies bake – but once baked, the cookies will not taste of it. Can be substituted for equal amount of baking powder in any cookies recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is said to give a “fluffiness” of texture baking powder can’t.

Its leavening is only activated by heat, not moisture (such as baking powder). bake stone – A bake stone is a flat, round iron plate, usually with an attached semicircular iron loop, which allows it to be hung over a fire from a crane. It can also be set down directly on hot embers. Before baking ovens, and even after them, this was a common utensil for baking simple quick breads. baker’s dozen – The “baker’s dozen” refers to providing 13 baked items for the price of 12. This originated as a way to avoid shortchanging the customer. Bakers who shorted (cheated) customers could be punished severely-such as losing a hand to an axe! This allowed that one of the 13 could be lost, eaten, burnt, or ruined in some way, leaving the baker with the original legal dozen. The practice can be seen in the Baker Guild codes of the Worshipful Company of Bakers in London, 12th century. Baker’s Scale – Baker’s scales are scales used by bakers to measure ingredients by weight, not volume. That is how the master bakers and chefs of the world get great results every time.

They are also called Dough Scales. A Baker’s Scale or Kitchen Scale should be an essential tool in every kitchen. Most American kitchens have a set of measuring cups, but do not have a kitchen scale. A scale is more accurate in baking than using measuring cups baking powder – It is a leavener that consists of a combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch). It has the action of yeast but it acts much more quickly. It is used in batters where there is no acid present. Baking powder acts immediately upon addition of water, therefore a filler (usually cornstarch) is added to absorb the moisture and prevent premature activity. Various baking powders were sold in the first half of the 19th century. Check out the History of Baking Powder . baking soda – Baking soda, which is the alkaline element bicarbonate of soda, is used solely as a chemical leavener in baking. Because it is not premixed with an acid, as is baking powder, it is used alone in baked goods where other ingredients, which also contain acid, are present (yogurt, buttermilk, lemon juice, or sour cream).

When the baking soda and acid are combined, they neutralize each other, causing carbon dioxide gas bubbles to form. The bubbles make the dough or batter grow bigger, or rise. Baking soda is more volatile than baking powder because it begins to act the minute you moisten it with the wet ingredients. You must put whatever you are baking right in the oven once the baking soda has been activated. See also bicarbonate of soda. History: Baking soda was previously known as saleratus, a combination of the Latin “sal” (salt) and “aeratus” (aerated). John Dwight of Massachusetts and his brother-in-law, Dr. James A. Church of Connecticut, started the manufacture of bicarbonate of soda in this country in 1846. The first factory was in the kitchen of his home with baking soda put in paper bags by hand. A year later, in 1847, the firm of John Dwight and Company was formed, and subsequently Cow Brand was adopted as a trademark for Dwight’s Saleratus (aerated salt) as it was called. The standard package at that time weighed one pound.

The cow was adopted as a trademark because of the use of sour milk with saleratus in baking. In 1867, James A. Church began marketing sodium bicarbonate as baking soda under the Arm & Hammer label. He formed a partnership known as Church & Company, doing business under that firm name with his sons James A. Church and E. Dwight Church. baking stone – Also referred to as a pizza stone. Unglazed ceramic, clay, or stone tiles that allows for high temperature and dry heat, which is necessary for crisp crusts when making breads and pizzas. A stone can be placed in the oven (and kept there when not in use) where it retains heat and makes an ideal surface for baking breads. A baking stone is invaluable for getting the “perfect” crust and it can also help your oven to run more efficiently because of its heat retaining properties. They should only be washed with clear, plain water, as these stones are actually molded sand, which is tightly compacted under high pressure. Like sand on the beach, they will suck in any liquid exposed to the surface.

baklava (BAHK-lah-vah) – A popular middle eastern (especially Greece and Turkey) pastry that is made with buttered layers of phyllo dough. How it is traditionally made depends on the region. In some areas, it is made with walnuts; in other areas, it is made with pistachios or almonds. Sometimes dried fruit is added between the layers. Baklava consists of 30 or more sheets of phyllo dough brushed with lots of butter, and layered with finely chopped nuts. After baking, a syrup of honey, rose water and lemon juice (sometimes spiced with cinnamon, cardamom, cloves, etc) is poured over the pastry and allowed to soak in. This dessert is known as baglawa in Syrian and Lebanese. History: Most historians agree that the first people, the Assyrians, in the 8th century B.C. were the first to put together thin layers of bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. Baklava was considered a food for the rich until mid-19th century.

In Turkey the sheets of pastry for baklava are rolled out so thinly that when held up the person standing behind can be seen as if through a net curtain. In Turkey, to this day one can hear a common expression often used by the poor, or even by the middle class, saying: “I am not rich enough to eat baklava and boerek every day”. The Greek seamen and merchants traveling east to Mesopotamia soon discovered the delights of Baklava and brought the recipe to Athens. The Greeks’ major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. Phyllo means “layer” or “leaf” in the Greek language. The Armenians, located on ancient Spice and Silk Routes, integrated for the cinnamon and cloves into the baklava. The Arabs introduced the rose water and cardamom. The taste changed in subtle nuances as the recipe started crossing borders. balsamic vinegar – Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to syrup.

The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting “grape must” is placed into wooden barrels where older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, cacia, juniper, and ash. Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy. History: The first historical reference to balsamic vinegar dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift. In the middle Ages, it was used as a disinfectant. Check out Linda’s article on Balsamic Vinegar . balti – Balti is an Indian dish, which may have originated in Northwest Pakistan. It is a form of a meat curry, but one that’s cooked quickly (like a stir-fry.

The spice mix used to flavor the dish is a combination of seeds (coriander, cardamom, cumin, black mustard, fennel, wild onion, and fenugreek). It can be made as either a masala paste or used dry. History: The name comes from the cast-iron pot “balti,” in which it was originally both made and served. Now the term “balti” seems to refer to the food, and the pot is called a “karahi.” In some parts of the world, the dish is also called karai, or karah. bamboo shoot – Young shoots of the bamboo plant. The shoots grown from an underground stock, and they are cut soon after their appearance above the ground. The outer sheaths are removed and the shoots are prepared for the table much in the same manner as asparagus. They are used a lot in Chinese and Japanese cooking. banana – Bananas are not grown on trees. They are part of the lily family, a cousin of the orchid, and a member of the herb family. With stalks 25 feet high, they are the largest plant on earth without a woody stem. The banana is harvested green, even for local consumption.

It is the one fruit, which if left to ripen on the plant, never develops its best flavor. After they are picked, the sugar content increases from 2% to 20%. History: The banana was probably one of the first plants to be cultivated. The earliest historical reference to the fruit was 327 B.C., when Alexander the Great found them flourishing in India. Traders in the Indian Ocean carried the banana to the eastern coast of Africa, and Chinese traders introduced the banana to the Polynesians before the second century A.D. During Alexander the Great’s life, bananas were called pala in Athens. North America got its first taste of the tropical fruit in 1876 at the Philadelphia Centennial Exhibition. Each banana was wrapped in foil and sold for 10 cents. Bananas Foster – A dish made of bananas and rum, flamed and served over vanilla ice cream. History: The original Banana Foster was created in the New Orleans restaurant called Brennan’s in the old French Quarter. In the 1950’s, New Orleans was the major port of entry for bananas shipped from Central and South America.

Owen Edward Brennan challenged his talented chef, Paul Blang to include bananas in a new culinary creation – Owen’s way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan’s. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan’s and a very good friend of Owen. barbecue – There are several theories on where or how the word “barbecue” originated. (1) One is that it is a derivative of the West Indian term barbacoa, which denotes a method of slow-cooking meat over hot coals.

(2) It is also thought that the word barbecue comes from the French phrase “barbe a queue,” meaning “from heat to tail.” (3) Another theory is that the word comes from a 19th century advertisement for a combination whiskey bar, beer, hall, pool establishment and purveyor of roast pig, known as the “Bar-Beer-Cue-Pig”. (4) The final explanation is that the method of roasting meat over powdery coals was picked up from indigenous peoples in the colonial period, and the word barbacoa became barbecue in the lexicon of early settlers. Barbecuing is a long, slow, indirect, low-heat method that uses smoldering logs, charcoal, or wood chunks to smoke-cook the food (usually some kind of meat). “Indirect” meant that the heat source is located away from the food to be cooked. “Barbecuing” and “grilling” are two different techniques. History: The earliest example of barbecue is in 1661, when it is used as a verb meaning ‘to cook on a barbecue’.

Other early senses include ‘the wooden framework for supporting food’; ‘a whole animal, or a piece of an animal, roasted on a barbecue’; and ‘a social gathering at which food is cooked on a barbecue’. Barbecuing is primarily a New World phenomenon, originating in the Caribbean and then spreading to the United Sates (the American South in particular). In the Southern United States, barbecue is considered a cherished cultural icon. In other areas of America, the word barbecue is a verb (Northerners barbecue food on the backyard grill). In the South, barbecue is most definitely a noun (a barbecue is a gathering of food aficionados who appreciate the aroma of roasted meant that has been painstakingly smoked for several hours) During the colonial period, the practice of holding a neighborhood barbecue was well established, but it was in the fifty years before the Civil War that the traditions associated with large barbecues became entrenched. Plantation owners regularly held large and festive barbecues, including “pig pickin’s” for slaves. In the 19th century, barbecue was a feature at church picnic and political rallies as well as at private parties.

A barbecue was a popular and relatively inexpensive way to lobby for votes, and the organizers of political rallies would provide barbecue, lemonade, and usually a bit of whiskey. Unlike most food preparation in the South, which is dominated by women, barbecue is a male preserve. In 1951, George Stephen of Palatine, Illinois invented the kettle grill and revolutionized the art of outdoor cookery throughout the US. bard – Refers to the practice of surrounding or enveloping meat with pork fat. The fat keeps the meat moist while it cooks. barley – Barley, as a food, is most commonly identified as pearl barley, which is traditionally used in soups and stews. In the last few years, we have become more creative with barley and have used it in summer salads, casseroles, and side dishes. Barley is also used as a commercial ingredient in prepared foods such as breakfast cereals, soups, pilaf mixes, breads, cookies, crackers, and snack bars. Today it is the world’s fourth largest cereal crop.

History: Barley has held a prominent and long-standing place in the history of food, being the world’s oldest grain, and has been cultivated for about 8,000 years. Babylonians brewed beer from barley around 2500 B.C. Both the ancient Greeks and Hebrews made use of barley in porridge and bread. Barley remained an important bread grain in Europe until the 1500s when wheat breads became popular. Bartlett pear – History: The Bartlett pear variety originated in Berkshire, England, in the 17th century, by a schoolmaster named John Stair. Stair sold some of his pear tree cuttings to a horticulturist named Williams, who further developed the variety and renamed it after himself. After pear seedlings crossed the Atlantic with the early colonists, the Williams pear found fame and fortune in 1812 under the tutelage of nurseryman, Enoch Bartlett, of Dorchester, Massachusetts. Bartlett, unaware of the pear’s true name, distributed it under his own name.

Ever since, the pear has been known as the Bartlett in the United States, but is still referred to as the Williams pear in other parts of the world. Bartlett pear trees eventually came out West in the covered wagons of the 49ers heading for the Great California Gold Rush. base – Base is a soup reduction paste similar to bouillon, but richer, more flavorful, and less salty. You can find it in the soup section of the super market. It comes in a jar and must be refrigerated after opening. baste – To spoon, brush or pour drippings or liquid over a food before or during cooking in order to prevent drying, to add flavor, or to glaze it. batter – The name of many semi-liquid, floury mixtures of flour, water or milk (or both) or some other liquid. It also usually includes sugar and eggs. Batters may be thin or thick (but even when thick, they must be fluid enough to drop from a spoon). When thin, they should pour out like creamy milk. sponge – A batter to which yeast is added. This batter is so stiff that it does not drop from a spoon, but can be handled.

Basil – Basil – Learn about basil, how to store it, and preserve it. History: The ancient Greeks believed that only the king should be allowed to cut the basil plants, and he must use a sickle made of pure gold. Bavarian cream – It is a molded cream that is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream. Bavarian cream can be served on its own or used as a filling for cold charlottes or molded cakes. History: Check out History of Cakes . biscotti (bee-SKAWT-tee) – In Italian, biscotti means, “twice cooked.” The word biscotto is derived from bis (twice) and cotto (cooked). Biscotti is also the generic term for cookies in Italian. The dough is formed into logs and baked until golden brown. The logs are then sliced, and the individual biscotti are baked again to give them their characteristic dryness. The shelf life of biscotti are three to four months without preservatives or additives. Other countries have their version of this cookie – Dutch rusk, French biscotte, and the German zwieback.

History: Early Seaman’s biscuits, also known as hard tack, probably were the first version of biscotti. They were the perfect food for sailors who were at sea for months at a time on long ocean voyages. The biscuits were thoroughly baked to draw out the moisture, becoming a cracker-like food that that was resistant to mold. Biscotti were a favorite of Christopher Columbus who relied on them on his long sea voyage in the 15th century. Historians believe that the first Italian biscotti were first baked in 13th century Tuscany in the in a city called Prato. biscuit (BISH-kiht) – In England, it is the equivalent of U.S. cookies (small, sweet cakes). In the U.S., a type of non-yeast bread made of flour, milk, and shortening, usually served with breakfast – small, and similar to what much of the world refers to as “scones.” bisque (bisk) – A bisque is a thick, rich, creamy sauce in the form of a puree.

Bisque in French means a “shellfish soup.” The word is a corruption of “biscuit,” as the soup was cooked twice to thicken it. Bisques in the 18th century were made of poultry and game, not with shellfish as they usually are today. bistro (BEES-troh) – (1) In France, a bistro used to be a bar that also sold wine. S ometimes, they would have one or two tables and the wife of the owner would have made a dish she would sell. Today a bistro is a small neighborhood restaurant with a comforting, predictable menu and reliable daily specials. It functions as a home away from home for many people, drawn by the familiar atmosphere, honest food and consistent prices. (2) Bistro also means a style of cooing (simple home cooking – it is similar to old-fashioned American food). It is a return to the era before fast food, before speed and convenience became more important than flavor and quality, but not quite to the complexity of old school French cooking. Black pudding – Called “Marag” (Blood Pudding) in Gaelic (it also means a fat, shapeless person!).

This is one of the famous blood dishes that Scottish people love. It usually accompanies other fried dishes, such as bacon and eggs. While it might seem shocking to eat blood, do not forget that all meat dishes contain blood and it’s the basis, with fat, of gravy. Blood dishes are popular all over Europe, especially in Transylvania. blackened – A cooking technique where meat or fish is usually seasoned with a Cajun spice mixture and then cooked in a cast-iron skillet that has been heated almost red-hot. This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector–unless the battery is dead! Blackened Redfish – A dish made by searing seasoned redfish fillets in a smoking hot skillet (usually a cast-iron skillet). History: This cooking technique and popular fish dish was introduced by Louisiana chef Paul Prudhomme, causing a worldwide culinary phenomenon in the early to mid-1980s. As the dish’s fame grew in the late 1980s, stiff limits had to be placed on redfish catches to prevent the disappearance of the species from Gulf Coast waters.

Chef Paul Prudhomme’s non-traditional “blackened redfish” dish sparked a worldwide Cajun food craze which inspired creative chefs to start “blackening” everything from chicken to veal in order to continue to cash in on the craze. blanch, blanching – (1) To briefly plunge food into boiling water and then into cold water to stop cooking. (2) Blanching allows you to cook vegetables completely, then cool them quickly for use in dishes like salad, soup, stew, and pasta. Blanching is used to loosen skins of fruits and vegetables or to prepare them for more cooking by another method. (3) To scald shelled nuts until the thin outer skins are sufficiently loosened to remove easily. Brazil nut – Although referred to, as nuts these are actually the seed of a South American tree that grows in the Amazon jungle. The tree yields 3 to 4 pound pods with thick shells that must be broken open with a machete. Inside are 12 to 20 three-sided Brazil nuts. Their extremely hard shells are dark brown and triangular in shape and can be very hard to break. The kernel is white and has a rich flavor.

bread – Bread is the name given to the oldest, commonest, and cheapest form of human food. Bread is made of the flour or meal of one or more kinds of cereals, which can be obtained from some grasses, seeds, and root stocks other than cereals. History: Grain cultivation most likely began around 10,000 B.C, and bread was baked on hot stones into loaves of flatbread. Evidence of ovens was found dating back as far as 25,000 B.C. in the Ukraine. Historians think that the first combination of bread ingredients and yeast happened by accident. Probably when an alcoholic drink or fermented honey was accidentally added to flatbread dough. This more likely happened in a brewery in ancient Egypt where archaeologists have found ruins and drawings of bakeries and breweries. The Egyptians had supplies of mead, beer, and primitive wines. By the third century B.C., Romans had created ovens made from dried and hardened mud, and by 200 B.C. there were more than 200 bakeries in Rome. Roman Emperor Trajan (98-117 A.D.) founded the first bakers’ school in Rome.

Once a man became a baker, he was not allowed to change work. They taught their sons the trade, passing baking secrets down from generation to generation. There are many stories of wars being won or lost and favors being granted by the barter of freshly baked bread. French soldiers demanded white bread to give them courage, and Greek women were said to have tucked a piece of bread into their husbands’ clothing as he went off to war. Bakers in local communities celebrated political victories or “saved a country” by introducing a specific shape or type of bread. breadfruit – Although it is a fruit, it’s light yellow flesh has the starchy consistency of unripe potatoes, which makes it seem more like a vegetable weighing between two to five pounds. As the breadfruit ripens it softens to about the consistency of a mango but without the sweetness. The reason for the name “breadfruit” is that when eaten before it is ripe, breadfruit not only feels like fresh bread, but also tastes like it. Not only are breadfruit trees in the Pacific prized for their fruits but their wood is also highly valuable. In Hawaii, the wood of breadfruit trees was made into fine quality canoes, drums, and surfboards.

In Guam and Samoa, the bark was used for making tapa cloth. A starchy staple of the Caribbean and Pacific islands, breadfruit is fried, baked, boiled, and sometimes mixed with coconut milk to make a pudding. It is used like a potato – in stews, whipped, and diced, and in a salad resembling potato salad. History: Probably native to the Malay Archipelago, breadfruit either drifted on the sea or was carried by early peoples to the Pacific Islands well before written history. The plant has been cultivated there for thousands of years. Breadfruits were traditionally baked with hot stones in pits dug into the ground. The wood of the trees—which grew as high as 60 feet—was also used for canoes, and the bark was made into cloth on Guam and the islands of Samoa. In Hawaii the wood was prized for making drums and surfboards. In the 1700’s the British began to establish breadfruit crops in the West Indies, as a staple with which to feed the African slaves who worked the huge sugar plantations. During his voyage to Tahiti in 1769, Captain James Cook was introduced to breadfruit when he brought it back to England.

King George III was convinced of the necessity of transporting breadfruit from the Pacific to the Caribbean and in 1787 Captain Bligh and his ship HMS Bounty was sent to Tahiti with the mission of delivering the breadfruit trees to the Caribbean. Records indicate that 347 breadfruit trees arrived on the HMS Providence on the fifth of February 1793, and were distributed throughout the island. bread pudding – A pudding that dates back to earlier times. It originated as a way to use stale bread and avoid throwing it away. brie cheese (bree) – One of the most popular of imported cheeses, brie has been called the “king of all cheeses.” This cheese is made from whole, skim, or partially skim cow’s milk (the quality varies with the kind of milk used). It is described as creamy, smooth, and very delicate. The natural white rind of the brie cheese is edible; so do not discard it when serving brie as an appetizer. History: Brie cheese originated in France centuries ago. It is named after La Brie, the province in northern France where it was first made. brine – Brining is like a marinade as it keeps food moist and tender.

Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. One of the great things about brining is that there are so few rules. Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we’re not concerned with the brine as a preservative, you can cut back on the salt. Check out Guidelines for Brining Poultry . broaster, broasted, and broasting – Broaster and broasted are registered trademarks of the Broaster Co. in Beloit, Wisc. that has been broasting chickens since 1954. It is a registered process that builds pressure in the pot, which seals in the natural juices while sealing out almost 100% of the cooking oil. It is not only the process of frying chickens under pressure, but includes a special marinating process. The Broasters and the seasonings are sold only to restaurants and the food trade, so Broasted chicken is available to you only when you dine out. broccoli – It is a member of the Cruciferae family and is a relative of cabbage, brussels sprouts, and cauliflower.

It has tight clusters of tiny buds that sit on stout, edible stems. It is available year-round. The word broccoli comes from the Italian word “brocco” meaning “arm branch.” History: Broccoli has been around for more than 2000 years. During the 16th century, the plant was grown in France and Italy. Little was known about broccoli in the United States until the 1920s, when the first commercially grown broccoli was grown in Brooklyn, New York. In 1923, broccoli was first planted in California. broccolini – A new hybrid vegetable that is sure to make a statement at your dinner table. Technically a cross between broccoli and Chinese kale, this vegetable looks more like a broccoli-asparagus mix. Broccolini comes in bunches of 17-20 stalks and has a shelf life of 2 weeks in the refrigerator from date of purchase. Broccolini is a great source of Vitamin C, Vitamin A and potassium, and has no fat. It can be cooked and eaten the same as broccoli: blanched, steamed, sauteed, poached, roasted, fried or grilled.

It is 100% edible, so there’s no need to remove any of the stems, making a wonderful presentation on the plate with its long slender stems. broccoli rabe – Also known as rapini, broccoli raab, broccoletti di rape, and broccoletto. It is related to the turnip and cabbage families and has very little resemblance to broccoli. It has a thin, leafy, dark green stock with few buds, and has a pungent-bitter flavor. It gives a lift to bland foods and a nice accent to spicy foods. If served alone, blanch in salt water before further cooking to remove some of the bitterness. When choosing broccoli rabe, it should be firm with small stems and few buds. It is best to keep it wrapped and in the vegetable crisper for no more than five days. Broccoli rabe is available all year, but it most plentiful from spring to late fall. It is a great source of vitamins A, C and K, and a good source of potassium and folic acid. brochette – (1) Small portions of meat, chicken liver, or seafood that is coe on a skewer (usually sauteed or grilled).

Food cooked “en brochette” is cooked on a skewer. Also known as kabob, a la broche, or shish ka bob. It is derived from the word “broche,” meaning, “pointed tool.” (2) Brochette is also used by confectioners to thread fruit in before candying them. broil, broiling – In this method of cooking, the heat source is above the food. In home cooking, an oven is often used for broiling by setting it so that only the top element comes on. Broiling is a high-heat method of cooking in which food is placed on a rack below, and the speed with which it cooks depends on how far away it is from the element. As with grilling, food has to be watched carefully, so it does not overcook. broth – Broth is a flavorful liquid resulting from the long simmering of meat, vegetables, poultry or fish. The French call if “bouillon.” Also know as “stock.” brownie, brownies – A chocolate bar cookie. The name comes from the deep-brown color of the cookie.

History: The origins of the chocolate brownies is uncertain but it is felt that it was probably created by accident, the result of a forgetful cook neglecting to add baking powder to chocolate cake batter.Sears, Roebuck catalog in 1897 published the first known recipe for the brownies, and it quickly became very popular (so popular that a brownie mix was even sold in the catalog). brunch – A combination of the words for breakfast and lunch, and which is neither breakfast nor lunch, which combines some of the features of both and is served mid-morning. History: Brunch first appeared in England at the end of the 19th century. In August 1896, the word appeared in the magazine called Punch. The magazine reported on a company breakfast by Mr. Guy Beringer of the defunct Hunter’s Weekly about a combined breakfast and lunch that was served after guests returned home from a morning of hunting. The article went on to say “To be fashionable nowadays, we much brunch.” It was not until the 1930s in the United States that the idea of brunch became popular in restaurants and hotels.

Customers became know as “pilers.” brunoise (broo-NWAHZ) – It is a French word used to describe a mixture of vegetables, usually onion, celery, and carrot, which has been very finely diced, then cooked slowly in butter. This classic mixture is used as a base to flavor soups, stews and sauces. Brunswick stew – This famous stew was originally a game stew and not a domestic meat stew as it is today. History: According to one story, it began as a squirrel stew created by “Uncle” Jimmy Matthews and named after Brunswick County, Virginia (which was named for Braunschweig in Germany). In 1828, Dr. Creed Haskins, a member of the Virginia state legislature, wanted something special for a political rally he was sponsoring. He persuaded Matthews to part with his recipe. The stew remained, for many years, one of the main attractions at political rallies conducted by both the Whigs and the Democrats. Gradually more vegetables were added and chicken replaced squirrel as the major ingredient. Virginians insist that the dish was invented in Brunswick County, VA.

A county of the same name in North Carolina and some citizens of Brunswick, GA., also lay claim to have originated the stew. bruschetta (broo-SKEH-tah) – Traditional Italian garlic bread. Grilled slices of bread are brushed with extra-virgin olive oil and fresh garlic. brussels sprouts – They are the buds of a cultivated variety of the common cabbage plant. In appearance, brussel sprouts resemble miniature cabbages, but have a much stronger flavor than their larger cousins. History: They were cultivated as food in Belgium as early as the 13th century. History: Learn more about History and Legends of Cobbler, Crisps, Crumble, Brown Betty, Buckle, Grunts, Slumps, Bird’s Nest Pudding, Sonker, & Pandowdy Buffalo Chicken Wings – They are deep-fried chicken wing serve with a hot sauce, celery stalks, and blue cheese dressing. Because the residents of Buffalo are so enamored with these chicken wings, the city of Buffalo, New York has declared July 19th as the “Official Chicken Wing Day.” The city’s proclamation noted that, because of Mrs.

Bellissimo’s kitchen, “thousands of chicken wings are consumed by buffalonians in restaurants and taverns throughout the city each week.” History: This famous chicken wings were created a the Frank & Teressa’s Anchor Bar in Buffalo, New York on October 30 1962, by owner Teressa Bellissimo. According to the story by the restaurant, her son, Dom Bellissimo, asked Teressa Bellissimo to fix something for his group of hungry friends. To make a long story short, as she was about to put them in the stockpot for soup, she looked at them and said, “It’s a shame to put such beautiful wings in a stock pot.” So she battered and then deep-fried the chicken wings. The rest is history! bulgogi – Bulgogi is marinated strips of beef cooked over charcoal on a grill. It is the best known and most popular of all Korean foods. Beef is most often identified with bulgogi, but even pork, chicken, lamb, squid, and octopus can be cooked bulgogi style. Foreigners consider it the national dish of Korea.

It is often prepared at the table on small grills and accompanied by kimchi, a spicy pickled cabbage. In Korean, the word bul means “fire” and gogi means “meat.” The word is commonly translated as Korean barbecue, thought it literally means “fire meat.”

Question: Which type of pastry takes its name from the Greek word for 'leaf?
Answer: Filo