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Glossary Selection
Zuccotto | |||
| Baking pastries at home is a lot more common than making bread in Italy, though most people stop at a pastry shop if they're invited to dinner. Unless they decide to bring something creamy, and this brings up Jill Heinrich's recent request for a zuccotto recipe. They're popular because they have the right amount of alcohol and combine cake and ice cream, and also they can be made ahead and frozen; if you do so give them time to warm up before serving, as they should be firm but not hard. | |||
Zuppa inglese | |||
| This would translate from Italian as 'English Soup.' It is more or less an Italian version of the English trifle. Originating in Naples in the 19th century, it consists of sponge cake soaked with brandy or kirsch, layered with custard (pastry cream) and candied fruit, covered with cream or Italian meringue, and baked in the oven. | |||
Zwieback | |||
 | Zwieback is a kind of sweetened bread, usually fortified with eggs. It is initially baked as a loaf and then sliced and toasted forming a crisp biscuit or rusk. Its name is derived from 19th century German and is translated as twice bake. Due to its long storage life it has been a fundamental food for seafaring and the military. | ||
Alaria | |||
| Alaria is a golden brown color and contains greater calcium, magnesium, phosphorus, iodine, vitamin A & vitamin B3 (niacin) than any other sea vegetables. | |||
Pommes frites | |||
| The French phrase for French Fries. | |||
Pompano | |||
 | The white or off-white flesh is fine-textured, meaty, and sweet. The fat content is moderate, which makes for a succulent yet somewhat oily bite. The skin is edible. Pompano is considered by many to be America's finest pan fish. With its uncomplicated bone structure, pompano is easier to eat than most pan fish. It is excellent broiled, grilled, baked, or pan-fried, and is a favorite fish to prepare en papillote (baked in pouches). Whole fish should look alive with bright, unmarred skin and red gills; they should smell of the sea. If the fish has not been scaled, ask your fishmonger to do it. | ||
Pom pom mushroom | |||
 | The pom pom mushroom is a delicate white sphere with soft spines and no stem. It has a mild, sweet taste and pleasant texture that have been compared to lobster or very tender veal | ||
Pont l'Eveque cheese | |||
 | Named after a town in Normandy in France. It is probably one of the oldest cheeses of this area. It has a firm body, yellow color and an edible crust. The crust has ridges because it is cured on straw mats. Pont-l'Eveque has a slightly mouldy, brown rind and a soft, supple paste. The cheese must be regularly washed, brushed and turned to encourage the special bacteria to grow on the rind. The taste is deliciously savory and piquant, with just a trace of sweetness and robust tang on the finish. It is also known as Moyaux cheese. Pont L'Eveque is an excellent dessert cheese that goes very well with a robust wine. | ||
Pony measure | |||
| A 1 ounce bar measure. | |||
Ponzu sauce | |||
| Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light yellow color. Commercially available ponzu is generally sold in glass bottles, which may have some sediment at the bottom. | |||