Glossary E

Espumosa is a Spanish word for sparkling

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Esqueixada refers to a Catalan term that literally means "shredded", referring to a shredded salt cod salad which is mostly served as an appetizer. Esqueixada refers to a Catalan salad made of Bacalla or Bacalao (shredded salted cod) with tomatoes, red peppers, onions, white beans, olives, olive oil and vinegar

Esquites refers to a spicy corn snack with lime and cheese. It is a snack food, popular in the areas in and around Mexico City.

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Deutsch: Wesen / Español: Esencia / Português: Essência / Français: Essence / Italiano: Essenza /

Essence refers to a concentrated Extract used as a flavoring, as in vanilla essence, rose essence, coffee essence, etc.

Essence is pronounced "ess-sahns"

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Essiccato is the Italian word for "dried or "dry". Essicare Italian term which means dry, dry up, sap or desiccate

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Essig is a German word for vinegar

Estaminets is the Belgian term for beer taverns.

Estiatorio refers to restaurant in Greece which is more formal than a taverna and also serve more formal standard of eating

Deutsch: Estofado / Español: Estofado / Português: Estofado / Français: Estofado / Italiano: Estofado

Estofado is a traditional Spanish and Latin American dish, commonly referred to as a stew. The term "estofado" comes from the Spanish word "estofar," which means to stew or braise. This method of cooking involves slow-cooking meat, vegetables, and various seasonings in a covered pot, allowing the flavours to meld together over a low heat.

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English: Estouffade / Deutsch: Estouffade / Español: Estouffade / Português: Estouffade / Français: Estouffade / Italiano: Estouffade /

Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed or tightly closed pan with very little liquid or no liquid at all. Estouffade is a dish which is either braised or casseroled. Estouffade can also be cooked with red wine, also with vegetables or beans, herbs, seasoning and stock or wine.

Examples of this dish are Estouffade de Boeuf and Estouffade Provencale/a la Provencale, braised beef or a beef stew with fennel, red wine, and black olives.

Estouffade is also traditionally refer to a brown stock; brown meat stock or "fond brun"which is used to dilute and moisten braised dishes

Estouffade is pronounced "ehs-too-fahd".