The Culinary Alphabet with a little twist…(a-la-cardinaL)

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…Phew a bit easier this week the letter L…Enjoy!

However, I will say…HELP! The letter V stands empty at the moment as I can’t find anything ending in V…

A-la-Cardinal:

À la Cardinal is a French cooking term referring to either:

  • an accompaniment of mushrooms, truffle slices and coquilles cardinal; or
  • poached fish topped with white sauce and then tomato sauce.

Bael:

I often see the Bael fruit drying in the sun it is then steeped in hot water and made into a fruity drink either hot or iced…It has many reported health benefits and is easy to make.

This really is a delightful video…The kiddies are so cute …

The fruits medicinal purposes are very high when the fruit has just ripened. It has a high tannin content which makes it suitable for the treatment of cholera and dysentery.

A hot poultice of the fruit leaves are said to be an effective treatment for various inflammations, a leaf decoction is also used as an aid for asthma. The root, leaves, and bark are also effective when used on a snakebite.

The fragrant flesh is also eaten with Keow Neow…sticky rice. The young leaves and shoots are eaten as a vegetable here in Thailand and used to season food in Indonesia.

It is also a prototype of today’s Orange.

Bagel:

Bagel also historically spelt beigel, is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked.

Salt beef and mustard is my favourite bagel filling closely followed by a sultana and cinnamon bagel…Brick Lane Bakery is very famous in London where the Beigels are all freshly baked in the traditional Jewish style they are established since 1974 and have gained an excellent reputation as well as 3 stars from Time Out…London… they are a pit stop for clubbers, taxi drivers and locals.

Basil:

One of my favourite herbs…I also probably eat more basil than any other herb…in the UK I used to use the Italian sweet basil in tomato sauces and on Pizzas here in Thailand we have sweet basil(Horapa) in Thai and Holy Basil( Grapow) in Thai both used in stir-fries, curries or eaten raw…they have more aniseedy taste than the Italian Basil.

Betel:

Betel quid chewing has always been an important part of Thai tradition and culture…Betel grows all over Thailand and is known as Maak…To chew Maak the traditional way 3 ingredients are required the betel leaf, the betel nut and red limestone paste.

A characteristic of someone who chews Maak is the red-stained teeth and lips it tends to be the older generation who do this not the young generation I suspect it will eventually die out…It is illegal but like many laws in Thailand is not enforced and the leaf and nut are freely available to buy in local markets.

It is used by taking a mixture of tobacco, crushed areca nut (also called betel nut), spices, and other ingredients. It is used like chewing tobacco and is placed in the mouth, usually between the gum and cheek. Betel quid with tobacco contains nicotine and many harmful, cancer-causing chemicals.

Canistel:

Commonly known as yellow Sapote or egg fruit…Canistel is a fruit native to southern Mexico and cultivated in the Americas, Asia, and Africa.

It’s commonly known also as eggfruit, because of its flesh that is bright egg yolk-yellow colour and when ripe, is smooth and custardy, similar to a hard-boiled yolk.

The sweet, mousse-like flesh of the canistel makes a great sugar substitute in many recipes.

The most popular way to use canistel is in an eggfruit nog: simply peel a ripe canistel fruit, remove the seeds and combine the flesh in a blender along with milk, sugar, a touch of vanilla extract, and a pinch of grated nutmeg. Blend until smooth.

Canistel also works great in custards, ice cream, spreads, pie fillings, and baked into bread, cakes, and pancakes. Or try it simply blended in with some almond milk, oat milk, or regular old milk for a satisfying smoothie. Lime and honey pair well with the soft notes of canistel, so add a touch according to your taste.

Canistel was also used in an incredible 71-ingredient cocktail to celebrate the 2014 Commonwealth Games in Glasgow! Each ingredient was specially selected to represent each of the competing countries in the Games. 

Cereal:

A cereal is any grass grown for the edible components of its grain. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop. In their natural, unprocessed, whole grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by the removal of the bran, and germ, the remaining endosperm is mostly carbohydrate.

Charcoal:

Charcoal is a lightweight black carbon residue produced by strongly heating wood. Activated charcoal is sometimes used to help treat a drug overdose or poisoning. When you take activated charcoal, drugs and toxins can bind to it. This helps rid the body of unwanted substances.

This is the charcoal house to see how it is made click the link below…

charcoal house

Sakon Nakon…Charcoal House down on the farm.

Wood charcoal is used to cook your food on the BBQ…we make our own charcoal here...well I don’t but my daughter in law does…

Chervil:

A delicate herb related to the parsley…sometimes called French Parsley or garden chervil. Chervil tastes a little like parsley but with a gentle aniseedy warmth used by the French to make fines herbs, it pairs very well with eggs and is lovely in an omelette or sprinkled over scrambled eggs.

Cocktail:

Don’t mind if I do! I love a cocktail especially while sitting watching a lovely sunset…or doing what ladies do and lunch on the beach…

Bliss Beach Club Phuket

This was one of my happy places…so beautiful…x

Farfel:

Farfel is tiny egg noodles sometimes called egg barley which was a once-popular side dish in Jewish Ashkenazi cuisine. I will now hand you over to the lovely Dolly who has cooked and knows far more than me about Farfel...Take it away dear Dolly as they say in the movies…x

Fennel:

I was late to the party with this vegetable, not a vegetable that my mother used to use and not one I used when I was in the UK….my food knowledge and education has come on in leaps and bounds since living here, mixing and sharing recipes with people from countries around the world…Fennel is now a regular ingredient in my kitchen. This recipe is a family favourite Sea Bass with Ginger, lime and fennel…

Galangal:

Ginger and Galangal are both used frequently in Thai cuisine and indeed the culinary world. The difference visually is quite apparent Galangal has that lovely pinkish hue when it is freshly dug up. Ginger is a soft brown colour a comparison could be the peacock and the peahen..in my mind..haha

Galangal or as it is also known Thai ginger is used in many dishes ..it can only be sliced it does not grate well it is also an integral part of the ingredients in Thai Tom Yum Goon Soup.

A member of the rhizome family.. the citrusy Galangal grows in my garden and is something I use regularly in my cooking.

Jambul:

Is one of the various names for this fruit jambul, Jamun, jaman, black plum, faux pistachier, Indian blueberry, jambol, doowet, jambolan and jambolão.

It grows here Down on the farm...

Kepel:

An edible fruit it is grown only in central Java, Indonesia. This is really fascinating as the fruit grows and hangs from the tree stem-like my Jackfruit does and not from the branches.

Lentil:

The lentil is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada and India, producing 58% combined of the world total.

Mussel:

An edible mollusc…which is very popular here steamed mussels with lemongrass and ginger are a wonderful thing..Mussels are one of the most well-rounded foods to include in your diet, high in zinc, iron and other minerals, vitamins A and B12. A fantastic source of protein, low in calories and low in fat.

Sorrel:

Sorrel is a small edible green plant from the Polygonaceae family, which also includes buckwheat and rhubarb. The French translation of sour (“sorrel”) is spot-on: These leaves have an intense lemony tang. In Vietnamese cuisine, sorrel leaves are known as Rau Thom (fresh herb), and it’s called gowkemeat in Scotland.

Strudel:

Apple Strudel…or Apfelstrudel need I say more? Flaky buttery pastry with a spiced apple, a raisin and sultan filling with cinnamon…drooling here…

a

That’s all for today I hope you have found something interesting and unknown…I have left some L’s for you, Pete, this an easy one…x

Stay safe, have fun and laugh a lot as you know what I am going to say it is Free and proven to be good for your health…..Laughter aside…My thoughts and prayers are with all the people who have been or will be touched by this Covid-19 virus…the new lockdowns and restrictions..stay safe be aware and social isolate where required and we will beat this thing…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and although there are now no regular columns on my blog this year. It is important that we are mindful of the world we live in…We all need to be aware of our home’s carbon footprints…where does our food come from? How far does it travel…Simple to do but if we all did it…Not only would we support local businesses but reduce our carbon footprint…

 

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post  … xx

 

25 thoughts on “The Culinary Alphabet with a little twist…(a-la-cardinaL)

  1. Pingback: CarolCooks2 weekly roundup…29th November-5th December…Recipes, Health, Whimsy and Christmas … | Retired? No one told me!

  2. Jim Borden

    Lots of great food options here. I could go for a bagel and a bagel tea right now. And or a strudel and a cocktail sounds wonderful as well. And being from Philadelphia a pretzel (which Pete mentions) is always good option.

    Liked by 1 person

    Reply
  3. beetleypete

    I am not the same Pete as Pete Springer, but I came up with Falafel. (Gives me wind though…)
    Brick Lane Bagel Shop is a must-visit for the Met Police on night duty. Nothing like a couple of salt beef and mustard bagels to liven you up at 3 am!
    Best wishes, Pete.

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      I know, Pete those bagels I haven’t one since living here that even comes close..They are the nuts…I know he was showing off…lol…I have tasked him with the letter V though I only have one maybe he can comeup with another we shall see 🙂 x

      Liked by 1 person

      Reply
      1. koolkosherkitchen

        You are very welcome! There is also an Uzbeki Plov, which is close to Pilaf but not the same. I don’t make it any more, for dietetic reasons – it’s very rich! – but there are tons of recipes and videos in English.

        Liked by 1 person

  4. petespringerauthor

    Look at how I rate! I even get a personal greeting, or perhaps it’s simply drawing attention to the goofball who suggested this game. 😂

    Thanks for leaving me some easy ones, Carol. Here’s what I got for you this week:
    meatball, eggroll, pretzel, caramel (yum, though I had to replace two crowns this week because of it), oatmeal, veal, eel, dill, cornmeal, and pumpernickel.

    Liked by 2 people

    Reply

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