Glossary E

The food glossary +++ 'Escopinyes', 'Ensalada Payesa', 'Etouffer'
Ethiopia Yirgacheffe refers to the somewhat light to medium bodied coffee which has a delicate spiced notes and a nice apricot tang that finishes cleanly. Ethiopian Yirgacheffes are amazing and unique coffees. The coffees from this region will surprise you with their floral and tangerine notes.
- Edessegek (édességek) : Edessegek is the Hungarian word for "desserts". Among the famous desserts in Hungary are BASIC SWEET DOUGH - Édes Kalács Tészta (sweet dough), Almás Rétes (apple strudel), Dobos torta , and many more
Emincer is the French word which means "to slice thinly". It means to cut fruits and vegetables into thin slices shorter that julienned. However, this term is most often used when referring to meats that has to be "sliced thinly"
Empanadillas refers to Gádor’s dish made of mix chunks of tuna in the batter before being fried in olive oil. Gádor is one of the small Andalusian towns that is seeing its population grow steadily located just eighteen kilometers north of the capital city of Almería. Gádor is home to citruses of Andarax and relies on olives, oranges, and cattle ranching.
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).

Embutidos de Caza is the Spanish for "cold cuts of game", referring to sliced assorted cold meats of animals killed in a hunt or meat from wild animals used as food

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