Glossary P

Posole refers to the traditional food of Taos Pueblo Indians which is hominy-like corn made by roasting dried white corn, and then removing and boiling the kernels.

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Pot Pie refers to a dish made with chunks of meat, vegetables, and a light sauce, topped with a flaky pastry crust and baked.

Pot Roast refers to a tough cut of beef that has been slowly braised in a pot with a tiny bit of liquid. It also refers to a beef that is cooked in a covered pot by browning the beef first, then cooked until tender.

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Pot Stickers refer to dumplings made of wonton skins, and filled with fish or meat, and scallions and seasonings. They are usually served with a variety of dipping sauces.

Pot-au-feu refers to French dish of boiled beef, vegetables and beef broth, although there are many variations.

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Deutsch: Gemüsesuppe / Español: Puré / Português: Sopa / Français: Potage / Italiano: Minestra /

Potage refers to a type of thick and creamy soup that is typically made by simmering vegetables, grains, or legumes until they are soft and then puréeing them to create a smooth and velvety texture. This term is often associated with French cuisine, where potage has a rich tradition and is known for its elegance and versatility. Potage can be made using a wide variety of ingredients, making it a popular choice for both home cooks and professional chefs.

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Potage chantilly a French soup of pureed lentils blended with whipped or beaten cream and garnished with chicken quenelles.

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Potage Faubonne refers to a French thick soup made of haricot beans or navy beans and bacon.

Potage Saint-Germain refers to a thick puree of peas. It is a traditional French soup made of fresh green peas and stock combined with chopped onions/shallots, shredded lettuce and celery to make a thick creamy soup

Potaje de Hinojos refers to Spain's fennel stew.

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