A Bordeaux glass is a large wine glass, almost a balloon shape but not narrowing to quite the same degree. Only about 5 cm (2 inches) of wine is poured into it. The large surface area creates a deal of chemical activity when the wine is poured, but the narrow top holds in the resulting chemicals, improving the flavour.
A border, a ring of food arranged decoratively around the edge of a plate. It is often a salpicon or ragoût surrounded by duchesse potatoes, forcemeat, noodle pastry or croûtons. Forcemeat borders can be decorated with truffles, tongue, pistachios and so on.
The borlotti bean (US: cranberry bean) is a plump, oval bean with a thin, pinkish, pale brown skin, deep maroon, blotchy streaks, creamy flesh and a bitter, sweet, buttery flavour. Sadly, they turn brownish grey when cooked or can be cooked down to a creamy purée. They look similar to pinto beans but the flavour differs. Borlotti beans are much used in Italian cooking as the bean of choice in soups and minestrone, salads and stews, and are often cooked with a piece of pork rind called cotica. They are also good with chicory (US: Belgian endive), chilli, garlic and olive oil, prawns, lemon and parsley, or, as is served in a local restaurant, dressed alongside grilled squid.
Borscht is a type of soup well known in Poland. We are inclined to think of it as invariably a beetroot soup, but there are many versions. It can be clear or creamy and there are many types, many of which contain pickled beetroot and kvass (liquid obtained from fermented beetroot) and flavoured with garlic and lemon. It may be served with potatoes or beans or with uszka or kołduny. A white version popular in Galicia is made with smoked-bacon stock, white sausage, and thickened with sour cream.
