In cooking, coddled eggs are gently or lightly cooked eggs, they can be partially cooked, mostly cooked, or hardly cooked at all, as in the eggs used to make which salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper?
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Coddled egg In cooking, coddled eggs are gently or lightly cooked eggs. They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to make Caesar salad dressing, which are only slightly poached for a thicker end-product). Poached eggs are eggs that, arguably, are coddled in a very specific way: they are very gently cooked, in simmering water.
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Caesar salad A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is traditionally prepared tableside.
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Ranch dressing Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used as a substitute by some cooks to create a lower-fat version. Ranch dressing has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular as a dip and flavoring for chips and other foods.
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Ginger dressing Ginger dressing (also called sesame ginger dressing or sesame dressing) is an Asian style salad dressing. It is made with seasoned rice vinegar, minced garlic, ginger, olive oil, chili sauce, scallions, sesame seeds, soy sauce, peppers, honey or corn syrup, and water. Often served as a topping for salads at Asian restaurants, sesame ginger dressing has a taste of spiciness and sweetness. The dressing is also used as a dipping sauce for grilled chicken. Ingredients for a typical ginger dressing (in this case a sesame ginger dressing): water, vegetable oil, sugar, soy sauce, onion, ginger, vinegar, brown sugar, chile.
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Açorda Açorda is a typical Portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, salt and poached eggs. It is mostly known in the Alentejo region and nationwide too. There are many types of "açorda", like those made with shrimp ("Açorda de Marisco" or "...de camarão") or codfish ("Açorda de Bacalhau").
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Pašticada Pašticada is a stewed beef dish cooked in special sauce, popular in Croatia. It is often called "Dalmatinska pašticada" because it originates in Dalmatia. It requires long and meticulous preparation: first, the meat is pierced and stuffed with garlic, cloves, carrot and bacon, then salted and marinated in vinegar overnight. The marinated beef is then roasted and cooked with roasted bacon, onions, parsley root, nutmeg, prunes, tomato paste, water and prošek up to five hours, depending on meat. After cooking, the vegetables are blended into a sauce. In Dalmatia, it is a meal for important feasts, including weddings. It is usually served with gnocchi or homemade pasta.
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Paste (food) A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients.
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Court-bouillon Court-bouillon or court bouillon is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.
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Low-temperature cooking Low-temperature cooking is a cooking technique using temperatures of 45 to for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of 70 C , and using a combi steamer providing exact temperature control. This method may be used to cook almost anything although the following article assumes it is only used for cooking meat whereas it is more often used for vegetables and other things.
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Hollandaise sauce Hollandaise sauce ( or ; ] ), also referred to as Dutch sauce, is an emulsion of egg yolk, liquid butter, water and lemon juice (or a white wine or vinegar reduction), whisked together over the low heat of a double boiler. Additional salt, white pepper and/or cayenne pepper is used for seasoning.
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Panzanella Panzanella ] or panmolle ] is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy.
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Clams oreganata Clams Oreganata is an Italian American seafood dish served most commonly as an appetizer. The dish consists of a number of clams (usually six or twelve) that are topped with bread crumbs (usually moistened with olive oil or butter), oregano and sometimes other ingredients, and baked. Lemons are often included so that the orderer may squeeze the lemon juice onto the clams. The name comes from the addition of oregano to the bread crumbs
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Sunday roast The Sunday roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, sausages, stuffing, vegetables and gravy. Vegetables such as roast parsnips, sweetcorn, Brussels sprouts, peas, carrots, runner beans, and broccoli are included and can be cooked in different styles; for example, cauliflower or leeks accompanied by a cheddar cheese sauce are popular, in addition to gravy. The Sunday roast is also popular in many parts of Ireland, especially in most of Ulster (chiefly in Northern Ireland and County Donegal).
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Taramasalata Taramasalata or taramosalata (Greek: ταραμοσαλάτα , from "taramas", from Turkish: "tarama" 'fish roe' + "salata", from Italian: "insalata" "salad") is a Greek "meze" made from "tarama", the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked, rather than cured, cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod's roe.
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Clam chowder Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery. Other vegetables are not typically used, but small carrot strips or a garnish of parsley might occasionally be added primarily for color. A garnish of bay leaves adds both color and flavor. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.
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Caponata Caponata (Sicilian: "capunata") is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
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Risotto Risotto (] or ] ) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour.
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List of seafood dishes This is a list of notable seafood dishes. Seafood dishes are distinct food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific names "(cioppino)", while others are simply described "(fried fish)" or named for particular places "(Cullen skink)". Bisques are prepared with a variety of seafoods.
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Egg drop soup Egg drop soup (traditional: 蛋花湯; pinyin: dànhuātāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is known to be a simple-to-prepare soup in different European countries and Japan.
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Pilaki Pilaki is a style of Turkish meze and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar, and olive oil. Beans prepared in this style ("fasulye pilaki", with white beans, or "barbunya pilaki", with borlotti beans) are served cold, garnished with parsley and slices of lemon. Fish pilaki is also a popular recipe. In Greek cuisine, this style is known as "plaki".
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Egg bhurji Egg bhurji or egg khagina (as it is known in Pakistan) or anda bhurji is a dish popular in north and western India and Pakistan. It is often confused with scrambled eggs and the Parsi dish "akuri". The difference lies in its preparation and addition of sautéed chopped onions, chilies and optional spices. It is usually served with rotis or Indian naan bread.
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Crouton A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups and stews, or eaten as a snack food.