Pachola - [Spanish] thin, half circle-shaped piece of ground
Paella - A Spanish rice dish originating in the town of Valencia.
There are hundreds of recipes for paella, all claiming to be authentic. The only
ingredients that are necessary for paella are rice, tomatoes, and saffron. Other
ingredients are chicken, chorizo, mussels, squid, peppers, and beans. More elaborate
preparations include shrimp, lobster, and duck.
Paillard - A piece of meat or fish that has been pounded very
thinly and grilled or sauteed.
Pain - [French] bread.
Pain Perdu - "Lost bread." French toast.
Palillo - [Spanish] toothpick.
Palmier - A cookie made of sheets of puff pastry that are rolled
in sugar and folded to resemble palm leaves. These cookies are baked until the sugar
Pampano - [Spanish] pompano.
Pan - [Spanish] bread.
Pan dulce - [Spanish] sweet bread.
Panache - [French] mixed.
Panada - A thick paste used as a binding agent for forcemeats.
Flour panadas are made in a style similar to choux paste. Other types use bread
crumbs or potato puree.
Panaderia - [Spanish] bakery.
Pan-bagnat - A sandwich from southern France, consisting of
small round loaves of bread which have been hollowed out and filled with onions,
anchovies, black olives, and tuna, then drenched in extra virgin olive oil.
Pan-broil - To cook quickly in a hot skillet with very little
fat or a sprinkling of salt.
Pancetta - Cured pork belly that is rolled and tied. Unlike
American bacon, this is not smoked.
Pancita - [Spanish] stuffed sheep's stomach.
Pane - [Italian] bread.
Panela - [Spanish] white cheese made with rennet; slightly salty;
it holds its shape when melted; normally sold in blocks or rounds; often sliced
thick and broiled or baked; Monterey Jack can be substituted.
Panetone - An Italian cake made with a dough rich in egg yolks,
traditionally served around Christmas time. The dough is studded with raisins, candied
fruits and occasionally pistachios.
Panforte - A rich dense torte made of candied fruit and nuts.
Panino - [talian] sandwich.
Panko - Also known as Japanese breadcrumbs; coarse dry white
breadcrumbs used for breading rellenos and other fried foods; similar to untoasted
coconut in appearance; provides a nuttier, crispier crust than regular breadcrumbs;
found in Asian markets and many grocery stores; ordinary breadcrumbs may be substituted
Panna - [Italian] cream.
Panocha - Mexican brown sugar.
Panques - [Spanish] pancakes.
Pansit - Wild rice noodles used in Filipino cooking. Soak in
warm water for 15 minutes until supple, and drain before using.
Panzanella - A salad consisting of toasted cubes of bread tossed
with vegetables and vinaigrette. The salad is then marinated for at least one hour.
The bread should be very firm so that it will endure the soaking of dressing. Vegetables
can include tomatoes, peppers, cucumbers, and onions. Lots of garlic, capers, black
olives, and anchovies are added to the salad.
Papadum - Flat lentil wafers that puff up when deep-fried. Used
in Indian cuisine.
Papas - [Spanish] potatoes.
Papaya - Almost oval melon-like fruit with creamy golden yellow
skin, orange yellow flesh and many shiny black seeds right in the center; when slightly
under-ripe, the flesh is firm, and at this point it is good for making relishes;
it is soft and very juicy when ripe; the skin contains a natural enzyme that tenderizes
meat and is frequently included in marinades for that reason. Some weigh up to ten
pounds, but most are about the size of a mango. Papaya will ripen at room temperature,
so you can buy them firm; but eat when soft.
Papel - [Spanish] paper.
Papilotte, en - Baked in an oiled paper bag.
Pappardelle - Wide flat pasta noodles served with rich, hearty
Paprika - [Hungarian] translated to sweet red pepper. A spicy
seasoning ground from a sweet variety of red pepper. It is used to season ragouts,
stuffings, and sauces, and as a garnish.
Parathas - [Indian] triangular shaped, fried flaky breads. Like
chapatis, they are made out of whole wheat flour, but they are prepared using a
slightly different method. The dough for parathas is oiled, rolled, and folded several
times, giving this bread its distinctive flaky texture. The result is a bread crispy
on the outside, soft on the inside.
Parboil - Boil for a short time to partially cook.
Parch - To dry; to cook in dry heat until almost scorched.
Parchment paper - A silicon based paper that can withstand high
heat. Often used to prepare sugar and chocolate confections because they do not
stick to the paper at all. Parchment paper may be reused several times.
Parfait - [French] A dessert made of layers of fruit, syrup,
ice cream and whipped cream, frozen and served in tall slender glasses.
Parfum - [French] flavor.
Parisienne - A white sauce with egg yolks.
Parmagiano-Reggiano - Cheese developed in northern Italy in
the Parma and Reggio Emilia regions, the original Parmagiano-Reggiano reflects 800
years of tradition and is considered one of the great cheeses of the world. This
hard cheese, aged 12 to 24 months or longer, is produced by artisans from the raw
milk of cattle fed fresh fodder in their spring and summer pasture. Its uniform
color ranges from a pale straw yellow to a deep yellow shade, and it is dotted throughout
with barely visible holes. It has an exceptionally fine flavor, full but not pungent.
Whole Parmesan cheeses are large and drum-shaped and may weigh 40 to 55 pounds (18
to 25 kg). Methods of production vary from one region to another, with different
aging times and temperatures.
Parmentier - [French] any dish prepared with potatoes. The term
is derived from Antoine Parmentier who introduced the potato to France.
Parmesan - [Italian] made from cow's milk, this nutty-sweet
dry cheese is the best for grating. There is only one true Parmesan and that is
Parmigiana - Prepared with Parmesan cheese.
Parrilla - [Spanish] broiler or grill.
Parrillada - [Spanish] grilled items.
Parsley - Whether curly or flat leafed and indispensable herb
in cooking and garnishing. Flat leafed parsley has slightly better flavor.
Parsnip - Root vegetable that looks like a white carrot. Great
in soups and stews, or pureed.
Pasa - [Spanish] raisin.
Pasilla chiles - Called a chilaca in its fresh form. The mature
chilaca turns from dark green to dark brown. After drying (when it becomes a pasilla)
it changes to a blackish-brown. It has a rich hot flavor and is generally ground
and used for sauces. Pasilla means little raisin; in some places the Ancho chile
is called pasilla chile; long, thin and dry with a dusky flavor; they are hot; thin
fleshed, with flavors of dried fruit and licorice; anchoes may be substituted.
Passion fruit - Purplish-brown on the outside, filled with (edible)
pits and orange flesh inside. Unadulterated, it is tart and hard to take. Passionfruit
get its name from its flowers, which Spanish missionaries thought resembled symbols
of Christ's Passion, such as the crown of thorns.
Pasta - All macaroni products. Any form of spaghetti or noodles.
Angel Hair - In Italian, ,this fine spaghetti is called capelli d'angelo.
Goes best with light, delicate sauces. Cooks in six minutes.
Campanelle - This fancy-looking pasta with a cone shape and wavy edges traps
and holds chunky sauces with meat and vegetables. Cooks in 13 minutes.
Castellane - The ridges and conch-shell shape of this pasta help trap hearty
sauces. Cooks in 13 minutes.
Elbows - Short, curved tubes of pasta are available in different sizes. Most
often associated with macaroni and cheese, elbows also can be used with other creamy
sauces or with meat sauce. Cooks in seven minutes.
Farfalle - Also called bow-ties or butterflies. They come in small, medium and
large. Their large, flat surface makes them best for tomato, ,meat and vegetable
sauces. Cooks in 11 minutes.
Fettuccine - Translates to "little ribbons." This pasta is usually 1/4 inch thick
and available straight or in coils. Its thickness makes it perfect for heavier sauces,
such as alfredo. Cooks in 12 minutes.
Fiori - In Italian, fiori means flower. This pasta has rounded petals that provide
extra surface area for chunky tomato-based sauces. Has lots of kid appeal. Cooks
in seven minutes.
Penne - Diagonally cut smooth tubes are great for trapping sauces. Those with
ridged sides are called penne rigate. Cooks in 12 minutes.
Rigatoni - Ridged tubes about 2 inches long and 1/2 inch wide. This hearty pasta
should be served with hearty, chunky sauces. Cooks in 13 minutes.
Rotini - Short, 2-inch-long, corkscrew-shaped pasta that's good with chunky sauces.
Cooks in eight minutes.
Pasta e Fagioli - A rich bean soup with pasta, in which a large
sausage (such as cotechino) has been cooked. The soup is eaten first, followed by
the sausage served with mustard and bread.
Pastel - [Spanish] cake; pie.
Pasteles - [Spanish] envelopes of dough made of plantains filled
with tasty ingredients.
Pastelon - [Spanish] pie.
Pasteurize - [French] to sterilize milk by heating it to 60
to 82 degrees C or 140 to 180 degrees F to destroy harmful bacteria. The term is derived from
Louis Pasteur, who developed the method.
Pasticceria - [Italian] pastry.
Pasticcio, pastitsio - [Italian] pie.
Pastilla (Bistella) - A Moroccan pie made with chicken wrapped
in phyllo dough. When finished cooking, the pastilla is dusted with sugar and cinnamon.
Pastina - Tiny bits of noodles.
Pastrami - Highly, spiced smoked beef, usually prepared from
the shoulder cuts.
Pastry - Dough made with flour, butter and water and baked or
deep-fried until crisp.
Pastry cream - A cooked custard thickened with flour. Some versions
may use cornstarch or a mixture of the two starches.
Pastry wheel - Small, serrated wooden or metal wheel-like utensil
for cutting and fluting pastry.
Pasty - Small pastry pie with a savory filling of meat, potatoes
Patatas - [Spanish] potatoes.
Patate - [Spanish] sweet potato.
Pate - [French] a term referring to many different preparations
of meat, fish and vegetable pies. The definitions of which have been altered through
the years. Originally pat‚ referred to a filled pastry much like American or English
pies. Now the term pate en croute is used to describe these preparations. Pate en
terrine has been shortened to either pate or terrine. A terrine is generally a finer
forcemeat than that used for pate, and is always served cold. Pates are coarser
forcemeats and, as stated before, are often prepared in a pastry crust. We now use
these terms interchangeably and inclusive of all styles of forcemeat. Look for definitions
under ballottine and galantine.
Pate a Foncer - A shortcrust pastry dough made with butter and
strengthened with water. Used as a lining for meat or fish pies.
Pate Brisee - A short crust pastry dough made with butter and
Pate Choux - A paste used to make cream puffs, eclairs, and
other more elaborate pastries. It is made by adding flour to boiling water or milk,
which has been enriched with butter. Eggs are then added into the paste to leaven
it. Savory pastries such as gougere may also be made with this paste.
Pate de foi gras - A paste made of finely ground goose livers.
Pate Feuilletae - A dough comprised of many alternating layers
of butter and pastry. This is an extremely versatile dough though preparation of
it is labor intensive and very difficult.
Pate Sable - Another type of sweet, short crust dough.
Pate Sucree - A sweet, short crust dough for tarts and tartlets.
Pates - [French] pasta.
Patisserie - [French] pastry.
Pato - [Spanish] duck.
Patty - Small, flat, round or oval shaped cake of food, such
as potato cake or fish cake, which is served hot; small, flat, individual pie, such
as a chicken patty, which is served hot or cold; small, round form for meats such
Patty cups - Paper cupcake holders.
Patty shell - A shell made from puff paste to hold creamed mixtures
Paupiette - [French] a thin slice of meat, like a scallopine,
which is stuffed and rolled. These may also be made of fish or vegetables.
Pave - [French] cold savory mousse mixture set in a square mold
coated with aspic jelly; square sponge cake, filled with butter cream and coated
Pavo (guajolote) - [Spanish] turkey.
Paysanne - A dish prepared country-style. A vegetable garnish.
Peanut - Ground nut, eaten plain or roasted - sometimes salted
and sometimes not. Used to make peanut butter and oils.
Peanut oil - This flavorful oil borders on all-purpose. Its
flavor, though distinctive, is not overpowering, and it is a great oil for cooking
(especially highly spiced foods and Asian dishes in which olive oil is out of place).
Pearl barley - De-husked barley grains, primarily used in soups.
Pearl onions - Tiny, marble-size onions that are difficult to
peel but make a good side dish or addition to soups and stews. Frozen ones are easier
to handle, but less flavorful.
Pease pudding - Puree of cooked, dried peas which is made into
puddings, boiled and traditionally served with pork.
Pecans (Sp: pacanas) - An oil-rich native American nut; probably
originated in Texas; grown commercially in Arizona, Georgia, New Mexico and Texas.
Peche - [French] peach.
Peche Melba - Peaches served with a raspberry sauce.
Pecorino Romano - Hard grating cheese made from sheep's milk
with a nutty, earthy flavor.
Pectin - Found naturally in fruits and vegetables, gelatin-like
pectin is used as a thickener in jellies and jams. Available in liquid and dry forms.
Peel - A large tool, that looks like a shovel, used to slide
pizza onto a hot stone.
Pemmican - Of Native American origin; dried, pounded meat mixed
with fat and berries, pressed into cakes for survival food; was later adapted by
the U.S. Army.
Penne - Quill-shaped pasta tubes with smooth sides. Those with
ridges are called penne rigati. These are also called mostaciolli. Large quill-shaped
tubes are called manicotti.
Peperoni - Made with peppers.
Pepinos - [Spanish] cucumbers.
Pepitas - [Spanish] pumpkin seeds with the shells removed.
Anaheim: (ANN-uh-hime) Fresh, six inches long, can be green or red; mildly hot
and fleshy, good for stuffing and grilling.
Ancho: (AHN-choh) Wrinkled skin, squat, dark red-brown; lots of pulp; sweet and
medium hot, lots of flavor; used for making mole.
Arbol: (ARE-bowl) Skinny, small, hot; red or green when fresh; reddish brown
dried; adds heat and flavor to tomato and tomatillo salsas.
Banana: Fresh, can be mild or slightly hot; roast on the grill to eat or use
to season tacos.
Cascabel: (KAS-kuh-behl) Dry, smooth skin, brick red, one and one-half inches
wide; fairly hot; woodsy, tobacco flavor; great in sauces.
Cayenne: (KI-yehn) Red fresh or dry; long, extremely hot; associated with Cajun
Chipotle: (chih-POHT-lay) Smoked jalapeno; dried, dull brown skin up to three
inches long; also sold canned in adobo sauce; widely popular in United States to
season simultaneously with heat and smoke.
Guajillo: (gwah-HEE-yoh) Dry, smooth skin, orange-brown, four-to-six inches long,
medium-hot; used in sauces, menudo and to marinate meat.
Habanero: (ah-bah-NEH-roh) When fresh, orange to red; extremely hot and beloved
for underlying fruitiness.
Jalapeno: (hah-lah-PEH-nyoh) Fresh, favorite supermarket pepper in green and
red; medium-hot; thick flesh; roast and use as seasoning; chop for fresh and cooked
Mata: (MAH-tah) Small; when fresh, extremely hot; use in fresh sauces or stir-fry
into oil before adding vegetables; add to shaker jar with vinegar to make hot sauce.
Mora and morita: (MO-ruh and mo-REET-uh) Dried red jalapeno, two or three inches
long, red-brown; smoked flavor; medium hot; used in salsas, soups, etc. (Moritas
Pasilla: (pah-SEE-yah) Long and narrow; dried, it is nearly black and wrinkled;
soak then puree for complex, medium-hot red sauce; used in chili powder and mole;
fresh, it is used like poblanos.
Peron or Manzana: (pay-RHON or mahn ZAHN-ah) Fresh, thin fleshed, meaty; medium
hot to extremely hot; add to sauces or roast and peel for stuffing or rajas.
Poblano: (poh-BLAH-noh) Fresh, dark green or red; up to five inches long and
three and one-half inches wide; medium-hot; always roasted before using for stuffing
Pulla: (POO-yah) Dried, up to five inches long, light reddish brown; hot; used
like arbol in sauces and for seasoning soups and stews.
Serrano: (seh-RRAH-noh) Fresh, two or three inches long in red or green; hot;
used to season green sauce and fresh foods such as salsa and guacamole.
Pera - [Spanish] pear.
Perciatelli - Long macaroni.
Percolator - Two-part coffee pot which forces boiling water
from lower half up through coffee grains contained in upper half, and finally filtered
through a fine sieve.
Perdrix - [French] partridge.
Perejil - [Spanish] parsley.
Perigeux - A brown sauce made with Madeira wine and truffles.
Perigourdine - A P rigeux sauce with added goose liver.
Perilla - A Japanese herb that has a dark, russet-purple dentate
Persil - [French] parsley.
Persillade - A combination of chopped parsley and garlic, usually
added to dishes at the end of cooking. nice combined with breadcrumbs as a crust.
Persimmon - A brilliant orange, smooth-skinned fruit that is
terribly tart when unripe, but very sweet when fully ripe. Unlike most other fruits,
there is no such thing as an overripe persimmon.
Pescado - [Spanish] fish.
Pesce - [Italian] fish.
Pesto - [Italian] a delicious sauce used for pastas, grilled
meats, and poultry. This is made of fresh basil, garlic, olive oil, and parmesan
cheese. Some versions will also add parsley and walnuts or pine nuts. The ingredients
are ground into a paste and moistened with the olive oil. Pesto is also used to
describe similar sauces that contain other herbs or nuts.
Petit Four - Small, decoratively iced, rich cookie or cake served
on elaborate buffets or at the end of a multi-course meal.
Petit pain - [French] a roll.
Petit pois - [French] Tiny young green peas.
Petite marmite - A rich meat and vegetable soup.
Pfeffer - [German] pepper.
Pfeffernusse - [German] Peppernuts; Small spicy cake balls,
dusted with confectioners sugar.
Phyllo Dough (Filo) - Paper-thin sheets of pastry dough for
Middle Eastern baking. Can be found in most supermarkets frozen in boxes. Used for
Greek Baklava and many other baked dishes.
Pib, pibil - Yucatecan pit barbecue; barbecued.
Picadillo - [Spanish] hash; shredded or ground beef, spices
and other ingredients; normally used as a filling.
Picante - [Spanish] sharp, hot and spicy (to taste).
Piccata - [Italian] chopped meat.
Pichon - [Spanish] squab; domesticated pigeons.
Pickle - To preserve food in a vinegar or brine mixture.
Pickling salt - A fine-grained salt without iodine, used in
pickled meat dishes. Found in all supermarkets.
Pico de Gallo - [Mexican] "beak of the rooster"; salsa cruda;
very hot, raw salsa with tomatoes, onions, cilantro and serrano chiles; called salsa
m xicana in Mexico.
Picoso - [Spanish] hot (to taste).
Pignoli - Pine nuts.
Piki - Indian bread baked as thin and crisp as paper.
Pilaf, Pilau - An Armenian, Greek or southern Russian rice dish
with seasonings, often with meats, vegetables or poultry added.
Piloncillo - [Spanish] an unrefined cane sugar that is purchased
in molded hard cones; It is beige to brown in color; the deeper the color, the more
molasses flavor it has; dark brown sugar may be substituted.
Pilze - [German] mushrooms.
Pimenton - Mexican paprika; similar in taste to New Mexico ground
red mild chile peppers.
Pimentos - A name used for roasted red peppers that have been
canned or bottled in liquid. Used for stuffing green olives.
Pimienta - [Spanish] pepper.
Pimiento chile - Meaty and luscious with a tinge of spice; grown
in California and southern United States; when dried, is ground into paprika; use
fresh red bell peppers if pimientos are unavailable.
Pimienta negra - [Spanish] black pepper.
Pimientos dulces - [Spanish] sweet peppers.
Pin bone steak - A steak cut from the sirloin.
Pinas - [Spanish] pineapples; used in salsas, relishes, desserts
Pine nuts - Also pignoli nuts, small, pellet-shaped nuts. Expensive
(wonderfully sweet and rich) little nuts that come from a large pinecone of Italy.
May substitute slivered almonds. The Southwestern Pignons are similar.
Pinones - [Spanish] pine nuts, pignolis; seeds of the pi on
pine which ripen in the crevices of pine cones throughout the desert Southwest;
delicious raw or toasted; store tightly covered and either refrigerate or freeze
them, depending on how soon they are to be used.
Pintade - [French] Guinea hen.
Pinto beans - Name taken from pintar (to paint); reddish-brown
speckled beans that turn pink when cooked; used in traditional Mexican cookery;
when a recipe title says "frijoles," it is most likely referring to pinto beans.
Pinto beans make great refried beans; they are also good for beans and rice, chili,
or served as a puree.
Pipe - To squeeze a paste-like mixture (usually frosting) through
a pastry bag.
Pipian - [Spanish] sauce containing ground nuts or seeds and
spices; Indian stew or fricassee thickened by its ingredients rather than by flour.
Piquant, Piquante - Spicy or sharp in flavor.
Piroshki - Small Russian meat pies, like empanadas, eaten for
lunch or snacks.
Pissaladiere - A southern French pizza consisting of a thick
bread crust covered with cooked onions flavored with garlic. The pizza is then topped
with black olives and anchovies.
Pit - (Or "stone.") To remove the pit or seed from a fruit or
Pita bread - Flat round bread made with or without a pocket.
Pith - The white cellular lining of the rind covering the flesh
of citrus fruits.
Pithivier - [French] a round, enclosed pie usually made by baking
two disks of puff pastry, with filling stuffed in between. It has the appearance
of a hump and is traditionally decorated with spiral lines drawn from the top outwards
with the point of a knife, and scalloping the edge. The filling is always placed
as a lump in the middle of the bottom dough layer, rather than spread on it, because
it would then liquefy and leak during baking. The pie is traditionally finished
with a distinct shine to the top of the crust, by egg-washing beforehand, or by
caramelizing a dusting of confectioners' sugar at the end of baking, or both. While
the filling of the Pithivier is often a sweet frangipane of almond paste, (optionally
combined with fruit such as cherry or plum), savory pies with a meat or cheese filling
can also be labeled as a Pithivier. It is used on English menus as a pretentious
way of saying "pie." It is commonly assumed that the dish originates from the town
of Pithiviers, France.
Pizza - [Italian] Flat baked dough covered with various combinations
of tomatoes, olive oil, anchovies, sausage, cheese, etc.
Pizzaiola - [French] meat or chicken, cooked in red wine, tomato
sauce and flavored with garlic; plat du jour - dish of the day.
Plank - An oiled, grooved hard-wood platter, usually oak, on
which meat is served and carved. Also, sometimes roasted on.
Plantains - Vegetable banana. Resemble bananas in size and shape
but are starchier and not sweet. Both green (hard) and brown (ripe) are used in
the cuisines of the Caribbean and South America. Ripe plantains can be peeled like
bananas but not green ones. Most commonly sliced thin and fried. Found in some larger
supermarkets, Hispanic and Caribbean markets. Also known as machos.
Plants - Four sacred plants of the Southwest Indians are beans,
corn, squash and tobacco.
Platano - [Spanish] banana; coarse-textured banana that cannot
be eaten raw.
Platano macho - [Spanish] plantain; a tropical plant resembling
the banana; very large with a thick skin; the fruit is deeper yellow than that of
the banana; cooked, unripe platana is eaten like a potato; when ripe, the skins
are black, and this is when they are sweetest; platanas will ripen after being harvested.
Pluck - Offal; to remove the feathers from a domesticated or
Plugra butter - also known as European-style butter, has a higher
butterfat and lower moisture content than regular butter, which makes pastries flakier
and sauces smoother.
Plum sauce - An Asian sweet-and-sour sauce made from plums,
apricots, sugar, and other seasonings. Sold in jars or cans, store tightly covered,
in the refrigerator.
Plum tomatoes - These oval-shaped tomatoes have great flavor.
They are the best sauce tomato, because is quite thick in comparison to the round
Poach - To cook food simmered in a liquid, just below the boiling
Poblano chiles - "People chiles"; in dried form, known as ancho
chiles; frequently used for chiles rellenos; dark green, almost black, ranging from
mild to hot, they look like deflated bell peppers; normally roasted before using;
when dried, it is called the ancho chile; in California it is usually called a pasilla
chile; preferred choice for making chiles rellenos.
Poisson - [French] fish.
Poivrade - Made with pepper.
Polenta -The Italian version of cornmeal mush. Coarsely ground
yellow cornmeal is cooked with stock or water and flavored with onions, garlic,
and cheese. Polenta may be eaten fresh out of the pot, as a perfect accompaniment
to stews. Polenta may also be poured into a greased pan and allowed to set. It is
then sliced, saut ed, and topped with cheese or tomato sauce.
Pollo - [Spanish] chicken.
Pomegranate - A strangely constructed fruit - a labyrinth of
seeds wrapped in fruit buried in a mass of inedible flesh surrounded by a tough
skin. The pulp and juice surrounding the tiny seeds have a sweet-tart flavor. Pomegranate
juice is used in making Grenadine and pomegranate molasses is available in Middle
Pomegranate molasses - [Middle Eastern] also known as pomegranate
syrup. Condiment prepared from yellow sour pomegranates cooked with sugar. Provides
fruity and tangy flavor to savory dishes.
Pomidoro - [Italian] tomato.
Pomme - [French] apple.
Pomme de terre - [French] potato.
Pone bread - Corn bread.
Pooch - Cowboy favorite of stewed tomatoes, sugar and biscuits.
Popover - Native American fry bread.
Porcini - [Italian] also called cepes, these meaty, large-topped
mushrooms are a treat. Most frequently sold dried but becoming increasingly available
Porgy - Widely known as sea bream, there are many different
varieties of this fish family in the United States and around the world. The most
popular United States porgy is the scup, which is found in Atlantic waters. Porgies
have a firm, low-fat flesh with a delicate, mild flavor. Although some grow to 20
pounds, most fall into the 1/2- to 3-pound range. They're available fresh and frozen,
and are generally sold whole. The porgy is suitable for almost any method of cooking,
including baking, grilling and frying.
Pork Belly - A boneless cut of fatty meat from the belly of
a pig. Pork belly is popular in East Asian, European and North American cuisine.
Slab bacon may be substituted.
Porridge - Hot cooked (usually oatmeal) cereal.
Porter house steak - A steak cut from the thick end of the tenderloin,
or short loin, of beef.
Portobello mushrooms - Enormous version of cremini with robust
flavor. Great when grilled, broiled, or saut ed.
Posole, pozole - Corn that has been treated with slaked lime
to remove the tough outer husks of the kernels, then dried; thick stew made with
hominy as an ingredient; the stew usually includes pork and chiles; also another
name for hominy. The base of the soup is water flavored with onions, tomatoes (or
tomatillos), and herbs. Hominy is cooked into this broth and condiments include
minced onion, avocado, lime wedges, oregano, queso fresco, and fried pork skin.
Postre - [Spanish] dessert.
Potage - [French] thick soup.
Potato starch or flour - Starch made from dried potatoes ground
into flour. Find in some Scandinavian shops, delicatessens and health food stores.
Pot-au-feu - A combination of stock with meat, bones, and vegetables,
cooked together but often served as separate courses.
Pot roast - Beef cooked in a manner similar to braising, but
on top of the stove.
Pothook - Bent iron for hanging a kettle over the fire.
Pots de creme - Small custards, variously flavored.
Poule - [French] chicken.
Poulet - [French] young chicken.
Poultry Seasoning - Equal amounts of dried sage, dried thyme
and dried marjoram.
Poutine (/puːˈtiːn/) - [French] a dish originating in Quebec,
Canada, made with french fries, topped with a light brown gravy-like sauce and cheese
Prairie coal - Cow or buffalo manure, dried and used in campfires.
Prairie strawberries - Red beans; also called Arizona strawberries.
Praline - In French cookery this is a powder or paste made of
caramelized almonds and/or hazelnuts. American cookery refers to a candy consisting
of caramel and pecans. Candy eaten in the Southwest; made from brown sugar and pecans.
Prawns - For culinary purposes, the same as shrimp. In the U.S.,
large shrimp are sometimes called prawns. The true prawn is a small shellfish closely
related to shrimp, but it is European.
Preserves - Fruits or vegetables, whole or chopped, simmered
in a sugary syrup.
Prickly pear - Egg-size fruit of the prickly pear cactus; the
fruit is referred to as tuna; flesh is garnet-colored. Often made in to prickly
Printanier - [French] garnish of spring vegetables.
Profiterole - Tiny cream puff, filled with sweet or savory mixtures,
served as dessert or hors d'oeuvres.
Prosciutto - The Italian word for ham, usually referring to
the raw cured hams of Parma. Though once impossible to obtain in the United States
due to USDA regulations, fine prosciuttos from Italy and Switzerland are now being
imported. These hams are called prosciutto crudo. Cooked hams are called prosciutto
cotto. Prosciutto is best when sliced paper thin served with ripe figs or wrapped
Provencale - [French] in the Provence style; served with a spicy
garnish of tomatoes, mushrooms and garlic in oil.
Prune - dried plum.
Puchero - [Spanish] stew.
Pudding - Like custards, thick, creamy mixtures of milk, sugar,
and flavorings. Custards are thickened with eggs, puddings with cornstarch or flour.
Puerco - [Spanish] pork.
Puerro - [Spanish] leek.
Puesto - [Spanish] a stand in the market or on the street.
Puff paste, pastry - Layers upon layers of pastry dough, each
separated by a film of butter. Time-consuming but fairly easy to make.
Pulp - The succulent flesh of a fruit.
Pulque - [Spanish] beer made by fermenting the juice of the
maguey cactus (century plant).
Pulverize - To break a food down to powder by crushing or grinding.
Pumate - [Italian] sun-dried tomatoes.
Pumpernickel - A course black bread made with rye flour.
Pumpkin seeds - [Spanish] pepitas; husked inner seed of the pumpkin;
seeds are roasted and used as a snack or garnish; when seeds are roasted and ground,
used as a thickener and flavoring agent.
Puree - A thick soup made from a pureed vegetable base. To finely
blend and mash food to a smooth, lump-free consistency. You can puree foods in a
blender, food processor, or food mill.
Purse - [French] sieved raw or cooked food; thick vegetable
soup which is passed through a sieve or an electric blender or food processor.
Purslane - Pink-stemmed purslane weed used as a vegetable and
Puttanesca - A piquant pasta sauce made of tomatoes, onions,
black olives, capers, anchovies, and chile flakes. The hot pasta is tossed in this
sauce prior to serving. Some recipes leave the ingredients raw, allowing the heat
of the pasta to bring out the flavors.
Pyramide Cheese - A truncated pyramid is the shape of this small
French chevre that is often coated with dark gray edible ash. The texture can range
from soft to slightly crumbly and depending upon its age, in flavor from mild to
sharp. It is wonderful served with crackers or bread and fruit.