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| Word or Term |
Definition |
| bacalao |
dried, salt cod, highly popular in the Basque region of Spain. Bacalao must be soaked for about 24 hours before use to remove the excess salt, and to rehydrate the fish. |
| barbacoa / parrillada |
barbeque |
| barra |
loaf of bread / baguette |
| batido de leche |
milkshake |
| batir |
whisk |
| bechamel |
a basic cream sauce made of butter, flour and milk |
| bellota |
acorn |
| berenjena |
eggplant, aubergine |
| berro |
watercress |
| besugo |
sea bream |
| bien hecho |
well cooked meat |
| bistec |
beef steak |
| blanquear |
to blanch or pre-cook in boiling water |
| bocadillo |
Spanish sandwich, usually made from length of barra /baguette |
| boquerónes |
fresh white anchovies marinated in vinegar |
| borraja |
borage |
| brochettes |
Long metal or wooden skewers onto which ingredients such as lamb, pork, mushrooms, vegetables may be threaded. |
| brotes de ajo |
garlic sprouts |
| bullit de peix (Cat.) |
mixed fish soup-stew, similar to sopa de marisco (Ibiza) |
| Burgos, Queso de |
a mild, pleasantly flavored cheese of sheep's milk, produced in and around the city of Burgos It is a fresh cheese, best eaten within a few days after it is made. Queso de Burgos is often served for dessert, sometimes with a topping of walnuts and honey. A fresh mozzarella has a similar texture and flavor. |
| butifarra |
a mild pork sausage (white or black in color) used extensively in Catalán cooking. Spices, such as cinnemon, nutmeg and clove, are often used for flavoring - although they vary from region to region, and the sausage itself can be fresh or cured.. |
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