SPECIAL INGREDIENTS

I am headed out to LA in a few days to spend some time with my kiddos, and then the YaYas are coming out for a week to celebrate everyone’s big number birthdays.  Since we have known each other since the second grade we are truly YaYas (yeah Carla I know, you didn’t move there until the 5^th grade, but KK, Mona and I were all born in Luling and I was a grade ahead of them so we met in the 2^nd grade).  Anyway, Lauren and I were discussing what all we would do while we were out there and of course that would include enjoying good food.  One of her favorites is called Laurel Hardware so naturally I looked at their menu.  There were so many things I had never heard of so I googled them all so I would know what was in the dishes.  Listed below is a short description of each one so if any of you ever encounter them you will at least have a clue what they are.  I love trying new things so I can hardly wait to go there – I just hope everyone will order something different so we can have a tasting meal!!

Rocoto – Very spicy South American red chile pepper

Coppa – smoked pork (like bacon or prosciutto)

Tallegio – Italian cheese with a strong aroma but mild, fruity tang

Gochujan – Korean condiment made of red chile powder, rice powder and soy

Gastrique – Sauce made from carmelized sugar, reduced vinegar and usually citrus

Burrata – Italian cheese similar to mozzarella on the outside but runny on the inside with a buttery flavor

Raclette – A soft Swiss cheese that is heated and usually scraped onto a plate and served with dried meats and gherkins

Mizuna --  Greens with mild peppery flavor, similar to arugula

Tome de brusca --  Rare, ancient,  semi-hard, crumbly Italian cheese with a mild, buttery flavor with a gentle tang redidual to other English cheddars

Miso – Paste-like seasoning made from fermented soy beans or rice

Shiso – Minty herb similar to anise

Bream – A freshwater fish similar to carp

Chermoula – An herb that often contains pickled lemon, garlic, oil, cumin or coriander

Gremolata – A chopped herb condiment usually of lemon zest, garlic, and parsley

Jidori – Japanese term that refers to a free range chicken and may be cooked with Asian flavors.