Glossary of Ingredients

Capers:
Capers are the small, unopened buds of a bush that grows wild in Mediterranean countries. They are used frequently in Sicilian cooking and may be added to sauces for pastas, meat, fish, or stuffings. Capers are usually packed in brine and should be drained before using, unless otherwise specified.

Carrots:
Resist the urge to buy the largest you can find - the core will be tough, and the taste bitter.

Garlic:
When choosing garlic, select heads that are firm to the touch. Garlic should be chopped finely, rather than squeezed through a press. (The latter method tends to release only the juices, leaving most of the pulp behind). Never substitute garlic powder or garlic salt for fresh garlic. Do not overcook garlic or it will burn. If this happens, the only alternative is to start again.

Gorgonzola:
This is a blue-veined cheese made with cow's milk. It usually ripens in two to three months. Young gorgonzolas are mild, creamy, and sweet. Aged varieties are spicy and strong. The blue veins are produced by inserting long copper, steel, or brass needles into the cheese, allowing air to enter and form a mold. The more holes, the tangier the cheese. Gorgonzola is best if eaten within a day or two of purchase.

Herbs:
In general, it's best to use fresh herbs whenever possible. They add a more delicate flavor to the dish being prepared. The exceptions to this rule are oregano and rosemary, which retain most of their flavor when dried. Use all herbs with restraint. Seasonings should complement the main ingredients, not over- power them.