Culinary Definitions (Part 2):

Filet Mignon as defined in Food Lover’s Companion
“This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1-2 inches thick and 1 ½ to 3 inches in diameter. It’s extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly over broiling, grilling or sautéing.”

Five-spice powder as defined in Food Lover’s Companion
“Used extensively in Chinese cooking, this pungent mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Prepackaged five-spice powder is available in Asian markets and most supermarkets.”

Flank steak as defined in Food Lover’s Companion
“Long, thin and fibrous, this boneless cut of beef comes from the animal’s lower hindquarters. It’s usually tenderized by marinating, then broiled or grilled whole. Great for beef jerky.”

Fricassee as defined in Food Lover’s Companion
“A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine.”

Ganache as defined in Food Lover’s Companion
“A rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache is used to glaze cakes, pastries and tortes.”

Gnocchi as defined in Food Lover’s Companion
“Italian for “dumplings,” gnocchi can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough, and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls, cooked in boiling water and served with butter and parmesan or a savory sauce. The dough can be chilled, sliced and either baked or fried. Gnocchi are usually served as a side dish and make excellent accompaniments for meat and poultry.”

Gorgonzola as defined in Food Lover’s Companion
“Named for a town outside Milan where it was originally made, Gorgonzola is one of Italy’s great cheeses. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins. This cow’s milk cheese is rich and creamy with a savory, slightly pungent flavor. When aged over 6 months, the flavor and aroma can be quite strong- sometimes down-right stinky! The cheese usually comes in foil-wrapped wedges cut from medium-size wheels. Gorgonzola is a perfect accompaniment for pears, apples, and peaches, and pairs nicely with hearty red wines. It’s delicious when melted over potatoes or crumbled on salads.”

Gouda as defined in Food Lover’s Companion
“Holland’s most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to Edam, but its texture is slightly cremier due to its higher milk fat content. Gouda can be made from whole or part-skim cow’s milk, and aged anywhere from a few weeks to over a year. The younger Gouda, the milder the flavor. It usually has a yellow wax ring. Baby Gouda, which comes in rounds weighing no more than a pound, usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Though Gouda is also made in the U.S., the domestic version is rarely aged and is extremely mild flavored. Gouda is particularly good with beer, red wines and dark bread; it’s great for fondue.”

Grenadine as defined in Food Lover’s Companion
“A sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. At one time, grenadine was made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Now other fruit-juice concentrates are also used to make syrup. Grenadine sometimes contains alcohol, so be sure to check the label.”

Gruyere as defined in Food Lover’s Companion
“Swiss Gruyere is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow’s milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It’s usually aged for 10-12 months and has a golden brown rind (that needs to be cut and discarded) and a firm, pale yellow interior with well-spaced, medium-size holes. It’s made in 100-poind wheels that are cut into wedges for the market. Gruyere is also produced in France and several other countries. A processed Gruyere is also marketed in small, foil-wrapped wedges, but as with all processed cheeses it in no way compares to the real thing.”