The letter E is next on my culinary journey through the alphabet and it is a fascinating tour so far I have learnt much or should I say I have been able to put a name to what I already knew which is good…
First published over at Esme’s salon where I have a monthly spot…You see me here you see me there you are beginning to see me everywhere… Wasn’t that a rhyme…The Scarlett Pimpernel no less …Told you I was a slightly crazy, English lady whose mind goes off on all sorts of journeys…Don’t ask…wait till the book comes out…
Escargot… The French love their snails and cooked in garlic and white wine I can understand why although there are some 200 snail farms in France some are still gathered from the wild.
Next on my culinary alphabet tour are:
Elephants Ears… They grew in Phuket by the Rai in the field near our house and the river that runs alongside had massive ones some of those leaves reached 3 feet long and 2 feet wide and the plants can grow 8 feet tall.
The elephant ears thirst for water is why they are so prolific in soggy areas and they are also popular here not only for landscaping but also near water features they are quite an impressive plant.
The corms or roots are also to be found on every market stall it’s Taro.
Egg Threads…Are lightly beaten eggs which can be dropped in a soup for example or used to make an egg netting to enclose a filling…This recipe is for one of my favourite soups…
Egg drop soup
- 1 1/2 tbsp oil ( I use coconut)
- 3 spring onions
- 3/4 lb ripe tomatoes ( chopped and cored)
- 1 tsp salt
- 1-2 tbsp Fish Sauce
- 1/3 lb finely minced pork
- 1-2 chillies diced diagonally
- 2 eggs beaten
- 2 sprigs of coriander or dill
- 5 1/2 cups water
- Black Pepper to taste
Heat the oil over a medium heat in a large pan. Add tomatoes and salt, cover and cook until soft about 4-6 minutes. Stir occasionally to prevent sticking or burning.
Add fish sauce and chillies….I would add I tbsp of fish sauce and taste and adjust seasoning before serving.
Add the mince and move around to break up any big clumps.
Add water, bring to boil and skim off any scum that arises.
Reduce heat and simmer for 10 minutes add spring onions and simmer for another 10 minutes.
If you are not serving immediately then remove from heat and keep the lid on.
Bring soup to simmer, Taste and adjust seasoning, fish sauce or salt.
Pour beaten egg into a bowl in a wide circle; stir gently to break up into strings.
Ladle soup into a bowl, add a generous sprinkling of pepper and garnish with Coriander or Dill.
Escalope…Is a steak which is cut from the rib section of a cow it is boneless and has a thin layer of fat often known as the Faux Fillet.
Edam Cheese…I think we are all familiar with that cheeses with red wax around it and although I really love a strong-tasting cheese I do quite like this mild tasting cheese. Often used for appetizers or as a fondue.
Effiler...A French culinary term meaning to prepare green beans for cooking by breaking off the ends with the fingers, as close as possible to the tip and removing the strings. When applied to almonds and pistachio nuts effiler means to cut into the thin slices lengthways, either with a knife or with a special instrument. The word is also used for slicing chicken or duck breast.
Some chefs use the term effilocher, particularly for cutting leeks into fine shreds.
Egg Wash...Eggs are beaten and used to brush the top of pastry and pies before cooking.
Egg Plant…Also called aubergines come in many colours and sizes and are used in many cuisines here in Thailand they are also eaten raw…A species of the nightshade family it is grown for its edible fruit. It is also called Brinjal in Southern Asia and South Africa. It is an ingredient used in Thai Green Curry and also used in Mousakka.
Enoki… Popular in Japanese cuisine these fine white mushrooms are called Golden Needle mushrooms by the Chinese…Used in soups and stir-fries they barely need but a few minutes as they don’t respond too well to heat…They also take on the flavour of what the oil has been used to cook before..so if you cooked bacon they will take on that flavour.
Espresso… Coffee served with water to drink after your first sip this then cleanses your palate…Created in ‘80s Soho, London, by cocktail legend Dick Bradsell, the story goes that a delightful young lady entered his bar and asked Dick to make her a drink that “wakes me up and then. Thus, a legend was born, fueling office parties and “Crimbo” get-togethers the nation over.
The Espresso Martini is a sumptuous mix of vodka, coffee liquor, and espresso that gets people giggling with excitement at its mere mention. It’s rich, indulgent and creamy, and the shot of espresso will make sure you keep up with the pack if you find yourself flagging.
Escabeche…A marinade to flavour and preserve meat and fish is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish or meat (escabeche of chicken, rabbit or pork is common in Spain) marinated and cooked in an acidic mixture (vinegar) and sometimes colored with pimento (Spanish paprika) or saffron.
That’s all for my trawl through the culinary alphabet and the letter E… I do hope that you enjoyed the post.
Until next time when it will be the letter F…X
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