Glossary of Ingredients

Mascarpone:
A creamy cheese made from cow's milk. It is best known as an ingredient in tiramisu, but can also be added to sauces to create a creamier consistency. Mozzarella: True mozzarella is made from water buffalo milk - and is not easily found in North America. It is generally stored in water, and should be used within a day or two of purchase. Fresh mozzarella is often paired with sliced tomatoes or roasted peppers and served as a first course.

Mushrooms:
When buying mushrooms, avoid those that are bruised or discolored. To store, wrap in a slightly damp paper towel and keep in the refrigerator. Never wrap mushrooms in plastic - the trapped moisture will create mold. Washing mushrooms can alter their texture. To clean, use a soft brush to remove any dirt. If dirt remains, pass quickly under a stream of cold water, taking care not to wet the undersides.

Olive oil:
Always use the best extra virgin olive oil you can afford. Olive oils have a shelf life of approximately one year. Store in a cool, dark place - never in the refrigerator and never near a source of heat. Do not add the remnants of an old bottle of oil to a new bottle. The older oil will have a stronger flavor that will permeate the new.

Tomatoes:
Always use the best extra virgin olive oil you can afford. Olive oils have a shelf life of approximately one year. Store in a cool, dark place - never in the refrigerator and never near a source of heat. Do not add the remnants of an old bottle of oil to a new bottle. The older oil will have a stronger flavor that will permeate the new.

Vegetables:
Ideally, it's best to use vegetables that are in season, and bought straight from the farm. Since that's not always possible, follow these guidlines when buying from your local supermarket or green grocer. Avoid vegetables that are bruised, discolored, spotty, wrinkled, or wilted. When choosing leafy vegetables, look for nice color - there should be no yellow leaves, and no discoloration at leaf edges. Use all vegetables quickly. The longer they are stored, the more flavor they lose