Introducing Foodie Vocab Lessons!

Last week I took a poll here at Chew on That as well as on Twitter on whether or not you wanted to continue with our Friday segment of Food In The News or start on some Foodie vocab lessons.  Many of you (especially on Twitter)  voted for Foodie Vocab lessons which is why we’re here today with our first lesson. Every lesson will include a word I’ve discovered simply by surfing the food blogs (as I do quite regularly), a quiz with four choices to see if YOU know what it means, and some pictures and links to yummy recipes related to the word.

This week’s word is: verrine (noun).

Please choose the most appropriate definition for a verrine. (No cheating!)

a.) A leafy green often steamed or served fresh in French salads and sandwiches
b.) A confection, originally from France, made by layering ingredients in a small glass
c.) A French vegetarian dish typically made with eggplants, zucchini and tomatoes.
d.) Originally from France, a rich slow-cooked bean stew or casserole made with herbs and meat

Now, scroll down for the answer…(no peeking ahead of time!)


If you chose b.) a confection, originally from France, made by layering ingredients in a small glass, then you are correct!

In the photo above, David Lebovitz shows us three different verrines that depict both sweet and savory applications of this artful French confection. The only criterion for making a verrine are having a glass and multiple ingredient to lay on top of one another.


Other verrines such as Tartelette’s Berry Mousse and Lemon Poppy Seed Cake Verrines (left) and Apartment Therapy’s Spiced Cream and Plum Verrines (right) have more distinct layers. Each ingredient is more distinguishable than the piles in David Lebovitz’s examples but both styles can be classified as verrines.

As for myself, I have yet to make a verrine (or at least intentionally) but I think verrines make a wonderful presentation, especially if you’re entertaining guests. Perhaps I’ll try making this Strawberry Cream Salad in a glass or presenting my Nine Layer Mexican Dip in some fancy stemware. The sky, er, the glass is the limit when it comes to verrines so use your imagination!

More Verrine Recipe Ideas:
Three Layer Cranberry Salad
Layered Pudding Dessert
Layered Antipasto Salad

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  • Joan Nova

    thanks for the lesson. I failed.

  • Nancy Collver

    YEA!! I got it! After watching so many chef competition shows, I’m ready for more vocabulary.

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