Demystifying the Menu Island Gourmet

Demystifying the Menu

by Susan Campbell Some culinary terms can be confusing to understand and can leave a diner guessing about what they might be about to order. So we’ve deciphered a few to help you demystify some of the menu items and how they might be prepared at Aruba’s fine dining establishments.

Amandine

An item cooked in butter (often fish) and slathered in toasted, slivered almonds.

Amuse-bouche

Literally meaning “amuse the mouth”; small samplings of food that showcase the chef ’s creativity made specially for guests and not typically on the menu.

Bouillabaisse

Traditional seafood soup originating from the French city of Marseille that includes both shellfish and fish and is seasoned with herbs and spices like saffron and garlic.

Carpaccio

Very thinly sliced, uncooked meat – can be beef or fish. Beef carpaccio is usually served with shaved Parmesan, arugula, walnuts or pine nuts, and lemon.

Cassoulet

A thick bean and meat stew (sausage, duck, goose, or pork) baked with breadcrumb topping.

Coulis

A French term that refers to a purée of fruit or vegetables, usually served as a dessert garnish.

Bouquet garni

A bundle of aromatic herbs tied together and put in a pot to season soups and stews.

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Crème brûlée

Literally means “burnt cream”, this is a custard with a caramelized sugar crust.

Duxelle

A garnish or pastry filling made of sauteed chopped mushrooms, onions, and shallots.

Escabeche

A marinade originating in Spain made from vinegar, onions, peppers, and spices and mostly used on poached or fried fish.

Flight of wine

A presentation of different wines for sampling and comparing – usually three to eight different types.

Gremolata

Finely chopped parsley, garlic, and lemon zest used to flavor braised meats, fish, and seafood.

Herbes de Provence

A blend of herbs found in Southern France typically containing lavender, marjoram, rosemary, savory, basil, and sage.

Jicama

A sweet, edible tuberous root cultivated in South America and often served in salads or as sides.

Funchi

A typical Aruban side staple made from cornmeal.

Gazpacho

Cold, tomato-based soup from the Andalucía region of Spain that traditionally includes tomato, cucumber, red and green bell peppers, onion, garlic, and olive oil. Stale bread is also added to thicken the soup.

Menu de degustation

A sampling or tasting menu of specialties of the establishment, often served in smaller portions.

Meunière

Something served with a light flouring and then fried or sautéed in butter.

Osso buco

Milanese dish made with cross-cut veal shanks that are braised with vegetables and white wine, garnished with gremolata, and served with risotto or polenta. E 87

Paella

Valencian rice dish with seafood and/or meat, vegetables, and beans; seasoned with saffron and olive oil; and cooked in a distinctive large round paellera pan.

Profiteroles

Small choux pastries filled with ice cream, whipped cream, or pastry cream and covered with chocolate sauce.

Stoba

Aruba’s version of stew, usually made with chicken, goat, or beef but also can be made with fish or seafood.

Tandoor

A cylindrical, clay oven used in cooking and baking in many countries, perhaps most notably in India. The coals at the bottom of the oven lend a particular flavor to the meats and breads that are cooked in the tandoor.

Tiramisu

An Italian trifle-like dessert made with ladyfinger cookies that have been soaked in espresso and liqueur and are layered with a rich custard. K

Rijsttafel

Dutch word that translates literally as “rice table”, it is an elaborate meal adapted by the Dutch from the Indonesian dish nasi padang. It includes a large variety of side dishes like satays and sambals accompanied by rice.

Sippets

Small crouton-style cubes of stale bread fried with herbs and butter used to garnish soups.

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