Winged squid. Squid which have flaps at the sides resembling wings, similar to squid in flavour but is tougher. They are often stuffed with breadcrumbs, garlic and parsley and served with a tomato sauce.
A purée of crushed anchovies, black olives, capers, garlic, olive oil and herbs used to garnish other dishes or for canapés. It is named after tapena, the Provençale name for capers. Different versions may have added mustard, brandy or Worcestershire sauce. You can use tapenade in dressings instead of mustard.
A Provençal name for capers. The pickled flower buds of the white-flowering, low-growing caper bush which grows around the Mediterranean on rock faces exposed to the sun. They are usually pickled in vinegar or salt. They are particularly popular in sauces with fish but also served in other savoury dishes.
The beans most commonly used in France as the main constituent ingredient of cassoulet. I thank Steve Sando of Rancho Gordo in California for this information.
Topknot. A flatfish. Could you send details (and a picture) to queries@whatamieating.com if you know more?
