For lack of any interesting eating this week, I'm doing another quiz. The last was on terms found on L.A. restaurant menus -- this is on foods found in a French cooking magazine that Kathy brought me back from Paris. I don't feel like looking them all up, so can anyone define these foods or terms, preferably without consulting a dictionary?
topinambours...apparently they're served with scallops
curcuma...a spoonful of it goes into a tagine
etoiles de badiane...is it star anise?
ras-el-hanout...for another tagine recipe
what fish do these correspond to? Cabillaud, colin, fletan, merlu?
mimolette...in a fruit salad
potimarron...mixed into a creme brulee