If I Gotta Cook Make It Quick Cookbook: Hassle-Free Cooking-

Format: Plastic Comb

Language: English

Format: PDF / Kindle / ePub

Size: 5.36 MB

Downloadable formats: PDF

For more information on this book e-mail Cindy at [email protected] Cookbook of the Jews of Greece is a collection of recipes collected by my highschool history teacher Nikos Stavrolakis. S., they're for different product brands and, of course, some of the recipes are quite different from the recipes for the things we eat here. In the process of making these French recipes easy for you, I've eliminated some of the fat that just isn't needed (half a pound of butter to cook one chicken is surely a bit overboard).

Pages: 256

Publisher: Creative Ideas Publishing (March 30, 2004)

ISBN: 1930170149

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The term actually refers to the "wild" variety, unrelated to the anise greens often sold as finocchio nowadays. focaccia --a seasoned bread, quite similar to a thick pizza, but flavored with olive oil and herbs instead of vegetables and cheese; in Sicily, most focaccerias (focaccia bakeries) serve focaccia but also sfincione. frascatela --a doughy dumpling paste of cauliflower and bacon. friggitoria --food stand specializing in fried foods such as panella, arancine, croquet, etc. fritedda --vegetable dish or pasta sauce made with fresh green fave beans, peas, and sometimes artichoke hearts and scallions. gamberoni --large shrimp or prawns. gattò --from the French gateau, describes food in the form of a soft cake similar to quiche. gelateria --an ice cream shop. gelato --ice cream, whether made with or without milk. gelo di mellone --sweet gelatine dessert made from water melon, served in Summer. gelsi --mulberry, a Summer ice cream flavor. gelsomina --jasmine, an ice cream flavored with this flower. giri --refers generically to any of several spinach-like vegetables but particularly to one resembling bok choy, with dark leaves and a white stalk. gorgonzola --Italian bleu cheese, named for the city where it is made. granita --crushed sweetened ice flavored with lemon, strawberries, mint and sometimes mulberries (gelsi). grappa --strong brandy distilled from grape pumice and seeds. griglia --grill; alla griglia refers to grilled dishes. insalata mista --salad of lettuce and other vegetables. insalata riso --cold rice salad, a Summer dish. involtini --grilled or roasted chicken or beef slices stuffed with vegetable or meat filling; also leafy vegetables (such as radicchio) stuffed with meat filling. latte di mandorla --literally "almond milk," carbonated milky white drink made with sweetened almond paste and almond extract. limoncello --generic name for a sweet lemon liqueur. maccu --also macco, creamy winter soup made from dried fava beans and fennel. margherita --a pizza made with tomatoes, basil and mozzarella. marsala --dark fortified wine similar to Port, named for the Sicilian city where it is made; alla marsala refers to meats prepared with this wine. martini --sweet white or red vermouth; unless the term "cocktail" is specified, this is not the cocktail of this name (containing dry vermouth with vodka or gin) but the vermouth itself. naturale --natural; describes mineral water that is not effervescent; "still water." neonata --baby sardines (a few days old) served as a sauce or fried. nero di seppia --cuttlefish (seppia) ink and the black sauce made from it. osteria --literally a tavern or inn, but usually a trattoria. panella --salty flat fried cakes made with ceci bean flour, often served as an appetizer. pasta al forno --pasta baked with beef, tomatoes and cheese; similar to baked lasagne. pasta reale --almond paste marzipan pastries decorated and colored to resemble fruits and various objects; sometimes called "Frutta Martorana" in Palermo. pecorino --describes ricotta and certain other cheeses made from sheep's milk. pesto --green pasta sauce made with ground, crushed basil and pine nuts. pizzaiola --describes certain dishes, such as some sausages, and even potatoes, made with a variety of vegetable ingredients and spices. pizzeria --restaurant specializing in pizza and certain fried foods. primo --also "primo piatto," first course, usually a pasta or rice dish. primo sale --a sweet Sicilian cheese. pub --British style pub or American style bar. quattro formaggi --a pizza made with four cheeses, usually mozzarella, bleu (or gorgonzola), parmesan and a local cheese. reginelle --small cookies coated with sesame seeds. ricotta --cottage cheese, which in Sicily is made from sheep's milk. risotto --describes various arborio rice dishes. ristorante --usually a more formal restuarant which serves evening meals and sometimes lunches, as opposed to a trattoria or pizzeria, which would be less formal. rollò --roast made of beef stuffed with meats, cheeses and vegetables. salsa verde --any green pasta sauce similar to pesto. salsiccia pizzaiola --sausage stuffed with pork, onions, tomatoes, mushrooms and other vegetables. secondo --also "secondo piatto," second course, usually the main meat dish. semifreddo --whipped dessert similar to mousse. sfincione --a thick Sicilian pizza topped with tomatoes, onions and anchovies; rarely served in pizzerias but available in focaccerias, some bakeries, or from street vendors click for free.
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