Glossary E

Escalibada refers to a Catalan (Spain) dish of grilled sweet peppers, tomatoes, onions and eggplant.

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Escalivada also known as Escalivada Catalana, Escalivada a la Catalana refers to Catalan-style eggplant dish wherein the eggplants are traditionally roasted over open fire (of charcoal), however becasue of the advent of ovens, some recipes for Escalivada are made with oven-roasted eggplants, peppers, tomatoes and onions Red peppers and aubergines sometimes onions and tomatoes are grillec, cooled, peeled, sliced and served with an olive oil, salt and garlic dressing Escalivada comes from the Catalan verb "escalivar" which means "to cook slowly, very close to the embers of a fire" or "to roast over hot ashes or embers". The smoke from the charcoal used to roast the vegetables adds to smoky taste and flavor of this dish. It is served as a side dish, alongside grilled meats and even fried fish, but it can also be served on its own as a main dish. This is also one of dishes from the Philippines which I think we inherited from the Spaniards who ruled the Philippines for almost 300 years. It is one of the regular dishes cooked by my mother. But what I can remember was that she only roast or grill the eggplants, and only chopped raw tomatoes and onions are added to dish with a bit of vinegar, salt and pepper, but no bell pepper since bell peppers are expensive and also rarely found in the markets in the Philippines. I dont know the name of this food, but we eat it mostly with fried fish, especially galunggong. Sometimes, it is called Ensladang Talong (Eggplant Salad).

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Escalop refers to French cooking term for a thin slice of meat that is pounded out to make it thinner.

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Escalopa de Vitela is a Portuguese term referring to a thin cut or slice of veal without bone or sinews pounded flat, battered and fried; a Wiener Schnitzel, the popular dish from Austria and Germany.

Escalope à Vienense is another term for Wiener Schnitzel, a thin cut or slice of veal veal without bone or sinews pounded flat, battered and fried.

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Escargot is a French word fosnail.

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Escarole is a French word for salad green which is a variety of the endive (Cichorium endivia) that have leaves with irregular frilled edges.

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Deutsch: Georges Auguste Escoffier (1846–1935), französischer Koch und Gastronom, Begründer der modernen Küche / Español: Georges Auguste Escoffier (1846–1935), cocinero y gastrónomo francés, padre de la cocina moderna / Português: Georges Auguste Escoffier (1846–1935), chef e gastrônomo francês, fundador da culinária moderna / Français: Georges Auguste Escoffier (1846–1935), cuisinier et gastronome français, père de la cuisine moderne / Italiano: Georges Auguste Escoffier (1846–1935), cuoco e gastronomo francese, fondatore della cucina moderna

The name Escoffier stands as a cornerstone in the evolution of professional cooking, bridging 19th-century culinary traditions with the structured, refined techniques of modern gastronomy. Recognized as the "king of chefs and chef of kings," his innovations extended beyond recipes to include kitchen organization, staff hierarchy, and the codification of French haute cuisine. His influence persists in contemporary culinary education and fine dining establishments worldwide.

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Escopinyes refers to a Catalan tapa made of cockles, fresh clams which are mostly served "al natural". Escopinyes is also called Berberechos.

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Escudella refers to the most common winter dish of Andorra particularly in rural and urban zones. In Andorra, Escudella is a soup of veal, chicken, potatoes, and vegetables

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