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Tapenade (French pronunciation:; Occitan: tapenada [tapeˈnadɔ]) is a Provençal [1] name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies. [2] The name comes from the Provençal word for capers, tapenas (pronounced).
[3] [4] From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic , onion , zucchini (courgette), aubergine (eggplant), bell pepper , marjoram , fennel and basil .
The French term has two connotations. It is the French name for a Spanish stew with a wide variety of ingredients called olla podrida, a specialty of the city of Burgos. [citation needed] The word pot in French has the same meaning as it does in English (and as olla does in Spanish), while the word pourri, like Spanish podrida, means "rotten ...
It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called "true" farro. [5] Spelt is much more commonly grown in Germany, Austria and Switzerland. Confusion about the terminology for these three wheat varieties is generated by the difficult history in the taxonomy of wheat and by colloquial and ...
It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind.
The plant is called Bohnenkraut in German, bonenkruid in Dutch, sarriette in French, santoreggia or paverella in Italian, segurelha in Portuguese, ajedrea in Spanish, θρούμπι (throúbi) in Greek, borsikafű in Hungarian, cimbru in Romanian, cząber in Polish, чубрица (chubritsa) in Bulgarian, чубар (čubar) in Serbian ...
Traditionally, North Africans use a food steamer (called a taseksut in the Berber language, a كِسْكَاس kiskas in Arabic or a couscoussier in French language). The base is a tall metal pot shaped like an oil jar, where the meat and vegetables are cooked as a stew.
It is a hardy plant that grows to zone 5, and in mild climates it is grown as a winter green. In warm conditions it tends to bolt to seed, [3] producing much-branched stems with clusters of flowers. The flowers have a bluish-white corolla of five fused petals, 1.5 to 2 mm (1 ⁄ 16 to 5 ⁄ 64 in) long and wide, and three stamens.