1. Beignet (benn-yay)

          A beignet refers to a dessert made from deep-friedchoux pastry. Beignets are popular in New Orleans, where they are served topped with powdered sugar. A traditional beignet is very similar to a doughnut.


2. Bouillabaisse (boo-yah-bays)

         Bouillabaisse is a classic French fish soup from the Mediterranean region of Provence.

         Traditionally, bouillabaisse was made with various Mediterranean fish and seafood such as scorpionfish and conger, as well as shellfish like mussels and crab. Modern bouillabaisse can be made with cod, snapper, halibut and shrimp.

         In addition to the fish and seafood, bouillabaisse is made various vegetables, herbs and spices including tomatoes, onions, leeks, garlic, saffron, fennel, orange peel and bay leaves.

         In the traditional method of serving bouillabaisse, the broth is presented in a bowl, along with toast rounds garnished with a sauce called rouille (which is similar to aioli), with the fish and seafood presented on a separate platter. Modern bouillabaisse is served with all the ingredients together in a single bowl.


3. Gnocchi (nyokh-hee)

         In the culinary arts, the word Gnocchi refers to a type of Italian dumplings made from potatoes and flour. The word “gnocchi” means “dumplings” in Italian.

         Gnocchi is easy to make. The potatoes are steamed or boiled, then peeled and passed through a potato ricer or food mill. The cooked potato is then mixed with flour to form a dough. Finally, the dough is formed into individual dumplings and boiled. When the gnocchi float to the top of the boiling water, they’re done.

         Gnocchi should be light and fluffy, like little pillows, rather then dense and chewy. Traditionally gnocchi are pressed between the thumb and the tines of a fork to make the characteristic indentations in the dumplings.


4. Poutine (poo-tin)

         Poutine is simply French fries, fresh cheese curds, and brown gravy. It is famous for its “day after” curative powers, and crowds of revelers can be found digging into piping hot bowls of the stuff late at night or later the next day in Montreal and the rest of Quebec, not to mention many parts of Canada and border states in the U.S.


5. Paella (pie-aye-ya)

         Paella is a rice dish from Spain that has become very popular and is known around the world. It originated in the fields of a region called Valencia in eastern Spain. Valencian people prepared the dish with whatever ingredients they had on hand – rabbit, snails and vegetables. Today paella has spread to every region of Spain, using just about any kind of ingredient that goes well with rice!

         Actually, there are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.










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