Wednesday, January 25, 2012

Thursdays Thought

"A person with increasing knowledge and sensory education may derive infinite enjoyment from wine," Ernest Hemingway.

Sunday, January 8, 2012

Culinary terms


agnolotti
[ah-nyoh-LAH-tee]
Italian for "priests' caps," describing small, crescent-shaped stuffed PASTA
.
MUST BE A PAPAL THING
In fact, F&W posted top favorite dishes for 2011.
 And here is an Agnolotti dish with the restaurant listed.

Artichoke Agnolotti: Mica, Philadelphia


croquant
[kroh-KAWN ]
French for "crispy" or "crunchy."

fideos
[fih-DAY-ohs]
Very thin, VERMICELLI-type noodles. In Spain, they're often tossed with vegetables; in Mexico, they're used to make one version of SOPA SECA 
(dry soup).
MAKES ME THINK OF FIDDLEHEADS. NOT EVEN CLOSE!Happy New Year! It is the time for food trends and I came across several words I have recently heard and I see I have gathered quite a few. I know some of you might know some of these terms but it's always fun to  read/see what's going on.

chilaquiles
[chee-lah-KEE-lehs]
Because it was invented to use leftovers, this Mexican entree is sometimes called "poor man's dish." It consists of corn TORTILLA strips sautéed with other foods such as mild green CHILES, cheese, CHORIZO and shredded chicken or beef. The dish may also be layered like LASAGNA 
and baked.


dariole
[DEHR-ee-ohl, dah-ree-OHL]
A French term referring to a small, cylindrical mold, as well as to the dessert baked in it. Classically, the dessert is made by lining the mold with puff pastry, filling it with an almond cream and baking until golden brown. Today there are also savory darioles, usually made with vegetable custards
SOUNDS TOO COMPLICATED FOR ME.

Branzuno -  a fish

And a glass called Delmonico-
our friends the Hursters suggested it might be a glass that originated in NYC along with the creation of a Delmonico steak!

Thursday, January 5, 2012

Thursday's Thought

People are like tea bags. They don't know their strength until they are in hot water.