Boumiane is a Provençal word for bohémienne, gypsy. It is a stew of aubergine (US: eggplant) and tomatoes with anchovies, like a mushy ratatouille. Some report that is made with cream.
A Provençal name for bohémienne, gypsy. It is a stew of aubergine (US: eggplant) and tomatoes with anchovies, like a mushy ratatouille. Some report that is made with cream.
The aroma of wine. It is one of the main elements in determining the quality of a wine. Aroma usually applies to younger wines. A bouquet is the more complex note of more mature wines. It is also a type of shrimp, or a sprig or bunch.
Common prawn (US: shrimp). A large reddish prawn. These are translucent when raw but become pink on cooking.
Large bunches of aromatics including leeks, celery and carrots tied with string and used in the making of stocks. The marmite is the pot in which the stock is cooked.
A bouquet garni is a collection or bouquet of herbs bound with thread or held in a small, muslin bag, used for flavouring stocks and stews. Classically it consists of thyme, parsley stalks, celery leaves, bay leaves, in Italy with marjoram, and occasionally peppercorns. It is removed before serving.
