What the heck is that? Part 8

So it's been a while since we went over some basic culinary terms. I have been a bit distracted lately and had to go back and look where we left off. Sometimes on our menus we use terms you might not be familiar with. Other times you may have heard a culinary term but wonder where it came from. At any rate, here is the 8th installment of our series on common culinary terms and their modern uses.

• 
  

Sausage; One of the West's first convenience foods, the very name of sausage refers to it being a preserved food, derived from the Latin salus meaning "salted". The Roman gourmet Apicus leaves us a recipe from the first century of pounded meat, salt, herbs, 'plenty of fat and pine kernels, insert it into an intestine, drawn out very thinly and hang in the smoke'. In the days when all artificial light and heat came from fire, structures were probably pretty smoky to begin with. Hanging foods to dry from the rafters was a good way to keep vermin away and the antibacterial properties of smoke were not lost on early cultures. Sausage has evolved since then, the ability to refrigerate and freeze foods hasn't changed the palatabilty of smoke cured sausage, but of course the curing is now optional, giving a wide variety of both dry and wet sausages in our cuisine. One of my favorite sausages is Andouille sausage as prepared in Louisiana, which is double smoked and seasoned with plenty of Cayenne pepper.

• 
  

Sauvignon Blanc; a grape variety originating in the Loire valley of France. The name Comes from the French sauvage, meaning wild and blanc meaning white. As this grape only dates back to the 18th century, the name could refer to it's unknown parentage, or the riotous growth when left unchecked, but I like to think that the flavors of gooseberries, hay, cut grass, green tea and herbs , and the sharply acidic flavor can only be described as wild. After the Loire, New Zealand produces some wonderful Sauvignons, followed closely by Austria, Chile and South Africa. I like recommending this wine with meals, as it can stand up to a lot of acidic ingredients without fear, and is an easy pair with almost any seafood. Interestigly, Sauvignon Blanc and Cabernet Franc are the parents of another grape you may have encountered, Cabernet Sauvignon.

• 
  

Scampi; The name scampi is a pluralization of Italian scampos, for prawns . Over the years the name has evolved to mean many things, in Britain for example, Langoustine lobsters are the only true scampi while here in America the name refers strictly to shrimp. As a recipe, the only things chefs can agree on is lots of garlic and wine. Our recipes features shrimp, lemon juice, white wine, garlic, butter, more garlic, tomatoes, more butter and fresh herbs. Usually served over pasta, really good with white wine (see Sauvignon Blanc). The biggest thing to remember about our scampi is that your significant other should probably have it the same time as you do, or a night on the couch might result.

Shallot; small variety of onion growing in clusters, probably the most prized member of the onion family for it's mild flavor and sweetness. Particularly renowned in the Bordeaux region of France, it is an essential ingredient in Bordelaise. the Romans called it caepa Ascalonia, referring to the ancient Palestinian seaport of Ascalon, giving us a clue to it's origin. The name evolved into eschalotte in Old French, and to it's current form from there. Shallots are used in modern cooking almost any time garlic is used, and is the base of most of our sauces here at Vi.

Shepherd's Pie; a dish of minced meat and vegetables topped with potatoes. This humble dish probably began in Scotland as a way to use up leftovers, but the origins and original ingredients are somewhat murky. On modern menus, Shepherd's pie refers specifically to braised lamb, while Cottage pie is used to describe any other meat, usually beef. Celery, onions, carrots and peas are all universally agreed upon as necessary, while the potato topping may or may not contain cheese (mine does).

Sherry; fortified wine made chiefly from palomino grapes in and around the town of Jerez in southwest Spain. The history and varieties of sherry are an entire blog all to themselves, but basically amongst the well know varieties there are basic groups, fino which is tangy and crisp, olorosos, which are full and nutty in flavor , and Pedro Ximinez , rich, dark and almost sinfully sweet. Cream sherries are what we most commonly see here in America, were made specifically for the British and US markets and are almost never served in Spain. Don't ever bother with Cream Sherry. I love a good dry Sherry by the way and would love to see a comeback.

Shrub; OK, so when was the last time you had a good shrub? Can't remember? Me neither, but Shrubs were once very common and popular in America. A Shrub is made with Vinegar, which sounds a bit weird but please remember that lemons and limes were not always so easily purchased before refrigeration-especially when you were far from where they grow and vinegar used to be a very different ingredient from what we now know. If you wanted a cool and refreshing lemonade in 19th Century Colorado you might have been out of luck, but try using some fruity -only slightly sour vinegar from your Braeburn apples or your Mirabelle plums. Pretty good huh? So a Shrub is a Sweet and sour beverage from days gone by, reminiscent but different from a modern lemon based drink or cocktail.

Sirloin; a cut of beef from the upper part of the hind loin. Sirloin is a flavorful but still juicy cut, suitable for many different cooking methods. The name is a compound word borrowed from Old French Surlonge- or sur, meaning "upper", and longe meaning "loin". The name was incorporated into English by the 1500's. In the 1700's an amusing but apocryphal story emerged that the cut of beef had been knighted by the king (which king was never specified but I am imagining Henry the VIII) for being a Superior Cut of Beef, and that it was to be now called "Sir Loin of Beef". I swear that I am not making this up. This is what amused people before the internet. The modern spelling of Sirloin as opposed to Sur-loin is no doubt attributed to this tale which sounds suspiciously like a Bugs Bunny cartoon but isn't.

Souvlaki; a Greek dish of marinated meat threaded on a skewer. The name comes from the Greek souvla for skewer. Here at Vi we usually use Beef but Lamb and pork are both traditional.

Spätzle; These are dumplings made from flour and egg, a specialty of southern Germany and Alsace. The name in German literally means "Little Sparrows" although the spelling and pronunciation can vary. To make spätzle a batter is whipped together until stiff and well kneaded, then is spread on a cutting board and portioned into boiling water one at a time in a rapid but controlled motion. The Little Sparrows are boiled for a minute or two then scooped and drained before being tossed with butter and sometimes cheese. Absolutely delicious if someone else is making it.

Stroganoff; a dish consisting of lean cuts of beef sauteed and served in a sour cream sauce with onions and mushrooms. The dish is of Russian origin but the name is attributed to Count Paul Stroganoff, a nineteenth Century Russian Diplomat. The legend goes that while visiting Siberia on a mission that was almost certainly a punishment of some kind, The Count's chef was dismayed to discover that the beef that he intended to serve for dinner was frozen so stiff that he had to literally shave pieces of it off to cook for his employer in what turned out to be a delicious stew. While this legend is dubious at best, I choose to believe it in sympathy for that legendary chef who had no choice but to make do with what he had and pretend that it was the plan all along.

Stay tuned for more definitions coming up. or if you have specific questions about menu items e-mail the chef at gstrickland@viliving.com./

I hope you all have a great weekend, Culinary Corner is postponed because of the Holiday. See you next week!