You Speak Italian

Ever wonder what pasta names REALLY mean? Yes? All the time? You never stop wondering?! Good! You’ll like this.

acini de pepe [ah-CHEE-nee dee PAY-pay] means “peppercorns”

agnolotti [ah-nyoh-LAH-tee] means “priests’ caps”

anelli; anellini [ah-NEHL-lee; ah-nehl-LEE-nee] means “small rings”

anellone [ah-neh-LOH-neh] means “large rings”

bavettine; bavette [bah-veh-TEE-neh; bah-VEH-teh] means “narrow ribbons”

canestrini [kah-neh-STREE-nee] means “little baskets”

cannaroni [kah-nah-ROH-nee] means “wide tubes”

cannelloni [kah-new-LOH-nee] means “large reeds”

capelli d’angelo [kah-PELL-ee DAN-zheh-low] means “angel hair”

cappelletti [kap-peh-LEHT-tee] means “little hats”

cavatappi [kah-vah-TAH-pee] means “corkscrew”

conchiglioni [kohn-chee-lee-YOH-nee] means “conch shells”

creste di galli; creste [KRAY-stay dee GAHL-lee] means “cockscombs”

ditali [dih-TAH-lee] means “thimbles”

farfelle [fahr-FAH-lay] means “butterflies”

fedelini [fay-day-LEE-nee] means “little faithful ones”

fettuccine; fettucini [feht-tuh-CHEE-neh (-nee)] means “little ribbons”

fischietti [fee-SKYEHT-tee] means “small whistle”

fusilli [fyoo-SEE-lee] means “little springs”

gemelli [jay-MEHL-lee] means “twins”

gigantoni [jee-gahn-TOH-nee] means “super giants”

linguine [lihn-GWEE-nee; lihn-GWEE-neh] means “little tongues”

lumache [loo-MAH-cheh] means “snails”

magliette [mah-LYAY-tah (-tay)] means “links”

malloreddus [mahl-loh-REHD-duhs] means “small bulls”

manicotti [man-ih-KAHT-tee] means “little muffs”

margherite [mahr-geh-REE-teh] means “daisies”

maruzze [mah-ROOT-zeh] means “seashells”

mostaccioli [moh-stah-CHYOH-lee] means “little moustaches”

orecchiette [oh-rayk-kee-EHT-teh] means “little ears”

orzo [OHR-zoh] means “barley”

pansotti; pansoti [pan-SOHT-tee] means “pot bellied”

pappardelle [pah-pahr-DEHL-leh] means “gulp down”

pastina [pah-STEE-nah] means “tiny dough”

penne [PEN-neh; PEN-nay] means “pens” or “quills”

radiatore [rah-dyah-TOH-reh] means “little radiators”

rotelle [roh-TEHL-leh] means “little wheels”

ruote; ruote de carro [roo-OH-the (dee KAH-roh] means “cartwheels”

semi de melone [SEH-mee dee meh-LOH-neh] means “melon seeds”

spaghetti [spah-GEH-tee] means “little strings”

stelline [steh-LEE-neh] means “little stars”

tortellini [tohr-tl-EE-nee] means “little twists”

trenette [tray-NAY-teh] means “ribbons”

tubetti [too-BEH-tee] means “little tubes”

vermicelli [ver-mih-CHEH-lee] means “little worms”

ziti [ZEE-tee] means “bridegrooms”

Now you can speak Italian too.

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Raspberries

Okay, I know we are the raspberry capital of Canada. And I love berries. But seriously, what is this?! I do not approve.

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English-English

Have you ever spoken to an English person? Or tried to cook using an English recipe? Sometimes, it seems, we don’t speak the same language… even though we’re both calling it English! Here is a handy list of Brit-Cook-Slang that might help to end the confusion. (Thanks again to my Food Lovers Companion!)

In Britain, it’s In the U.S. (or Canada), it’s
AubergineArrowroot flour

Bacon

Bacon, streaky

Banger

Bath chaps

Beetroot

Biscuit

Borshch

Breakfast cup

Broad bean

Burnt cream

Butter muslin

Butty

Capsicum

Castor (caster) sugar

Chilli

Chips

Chocolate, dark cooking

Claret

Cling film

Coffee cup (Small)

Cornflour

Cornish pasty

Courgette

Cream, double

Cream, single

Crisps

Cup

Damerara sugar

Dessertspoon

Digestive biscuits

Dripping

Finnan haddie

Fish slice

Flour, maize

Flour, plain

Flour, strong

Forcemeat

French bean

Gammon

Gill

Groundnut

Haricot bean

Icing sugar

Imperial ounce

Imperial pint

Imperial quart

Joint

Maize

Measuring tablespoon

Mince (n.)

Mixed spice

Morello cherries

Neeps/Swedes

Offal

Pie slice

Pips

Pluck (n.)

Pudding; pud

Rape (rapeseed) oil

Runner beans

Sack

Seal

Soya bean

Stoned

Sultana

Swedes/neeps

Swiss roll

Tatties

Teacup

Teaspoon

Tomato puree

Treacle

Trotters

Tunny

Vegetable marrow

EggplantArrowroot

Canadian bacon; ham

American bacon

Sausage

Pig’s cheeks

Beet

Cracker; cookie

Borscht

1 ¼ cups

fava bean

crème brûlèe

cheesecloth

sandwich

peppers, sweet and hot

superfine granulated sugar

chile (pepper)

French fries (potatoes)

Semisweet chocolate

Red Bordeaux wines

Plastic wrap

⅓ cup

cornstarch

meat turnover

zucchini

heavy cream

light cream

potato chips

1 ¼ cups

brown sugar

1 tablespoon

graham crackers

rendered fat from cooked meat

smoked haddock

a narrow, triangle shaped fish server

cornmeal

all-purpose flour

bread flour, hard-wheat flour

a finely ground meat mixture used to stuff other foods

green bean

ham

⅔ cup

peanut

navy bean

confectioner’s sugar

.96 ounces

19.2 ounces

38.4 ounces

large bone-in roast

corn

1½ tablespoons

ground meat

apple pie spice

sour (pie) cherries

turnips

variety meats (brains heart, liver, etc.)

pie server

seeds

heart, liver, lungs and windpipe of an animal

dessert

canola oil

Kentucky wonder beans

Sweet sherry

Sear

Soybean

Seeded

Golden raisin

Turnips

Jelly roll

Potatoes

¾ cup

1½ teaspoons

tomato paste

molasses

pig’s feat

tuna

summer squash

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Budget Asian

Being on a budget means playing around with recipes based on what I can afford and what I have at home. I’m very proud of the meal I made based on a couple of recipes by Mr. Oliver in my new Meals in Minutes book.

Spicy Dan Dan Noodles, Crispy Sweet-Chili Chicken, and an Asian Tray of Munchies!

Spicy Dan Dan Noodles (adapted from the following “Meal in Minutes” by Jamie Oliver)

ingredients:

Sesame Oil

Soy Sauce

1 clove Garlic

Chili Paste

1 Lemon

Honey

8 Green Onions (chopped)

Beef Broth

Yu-Mein Noodles

Method:

Put a large pot of water onto your stove top to boil. Put your broth in a small pot to boil. While you’re waiting for those to heat up, start seasoning your bowls! That’s right, you’re going to season a bowl for every person to eat their noodles out of. In 4 bowls put 1 tbl. spn sesame oil, 1 tsp. chili paste (depending on your heat tolerance add more or less), 1 tbl. spn soy sauce. Crush your clove of garlic and split it between your 4 bowls. Divide your chopped green onions among the bowls. Your water should be boiling now so add your nests of noodles to the boiling water and cook for 3-4 minutes. Squeeze a bit of lemon juice into each bowl as well as about a tsp. of honey. Divide your cooked noodles to the bowls and add about 1/2 cup of hot beef broth. Everyone can toss their noodles in the broth and “pimp up” their dish with bits and pieces from my tray of munchies!

 Asian Tray of Munchies

Get a large serving plate or chopping board. Put a bottle of soy sauce on it along with a bowl of fresh bean sprouts. Pour a couple of tbl. spns of sweet-chili sauce onto the plate and squeeze some lime juice into it. Put some slices of lime onto the plate/board/tray along with some prawn chips and picked cilantro leaves. Put a little cup of toasted sesame seeds on the tray.

Everyone can dip their chips into the sweet-chili-lime sauce, snack on bean sprouts or add them to their noodles. Squeeze lime or soy sauce onto their noodles. Sprinkle some sesame seeds. It’s a fun and interactive way to eat, trust me on this one, you’ll enjoy it!

Crispy Sweet-Chili Chicken (adapted from the “30 Minute Meal” green curry, crispy chicken, kimchee slaw, rice noodles” by Mr. Oliver

Ingredients:

chicken thighs with skin

olive oil

salt and pepper

chili paste

honey

toasted sesame seeds

Method:

Put a large frying pan onto medium high heat. Add a lug of olive oil. Put your chicken thighs in skin side down. Drizzle with olive oil, sprinkle with salt and pepper. Cook for 20 minutes, flipping chicken every minute or so until crisp on the outside and completely cooked inside. Drain fat out of pan and wipe with a paper towel until dry. Add 2 tbl. spn chili paste to the pan and toss the chicken in it for a minute or 2 until completely coated. Squeeze 2 tbl. spn honey onto your chicken and use a tong to completely coat. Leave the chicken skin side down for about a minute. Take of the heat, serve and enjoy!

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Greasy

So… some oil is good for you and some oil is not. Some fat is good for you and some is not. I promise, this is not a riddle. I’ve been flipping through my Food Lovers Companion (aka the foodie bible that could kick me out of the deepest slump) and wandered across this chart. It’s cool. It’s interesting. Do some reading of your own to find out other health benefits/risks of the oils you use!

Saturated Fats are the nutritional “bad guys.” They are associated with some cancers and increased cholesterol levels, a contributing factor to heart disease. Polyunsaturated Fats are relatively healthy, and Monounsaturated Fats are known to help reduce levels of LDL (the bad) cholesterol. The following percentages are approximate and may vary from brand to brand.

OILS

SATURATED %

POLYUNSATURATED %

MONOUNSATURATED %

Canola

Almond

Safflower

Hazelnut

Sunflower

Corn

Grapeseed

Olive

Soybean

Walnut

Peanut

Sesame Seed

Avocado

Cottonseed

Palm Kernel

Coconut

6

9

9

11

12

13

13

14

14

16

17

18

20

26

83

89

32

26

76

14

66

62

70

10

61

56

35

41

11

53

5

3

62

65

15

75

22

25

17

76

25

28

48

41

69

21

12

8

p.s. I’m listening to Rave On Buddy Holly, the new tribute album featuring a ton of talent.. check it out!

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Summer Slump?!

I’m half in a writers-block-food-slump and it’s NO good. I think it’s a combo of working a ton and this new ultra-cheapo-budget that my husband and I are giving a whirl. So I’m using this first paragraph to whine a little bit… $60 a week on groceries?! Resigning to eating pasta (without cheese or cream or any of those good but costly and lactose-filled delicacies)?! I am in a summer foodie hell.

Luckily, my friends can cook! I went into Kitsilano on the weekend where my hippie-dippy-lovely-veggie-headed friends made a scrumptuous tofurky feast! Before your turn your nose up in disgust, it was actually pretty great! The key, apparently, is all in how you marinate it. I am no tofurky expert but I definitely suggest you try some for yourself before you judge!

Along with the faux-meat came a spread of stuffing and mashed potatoes with garlic scapes which my host grew herself and was kind enough to send home with me! Home-brewed iced tea and lemonade. And a GORGEOUS salad of edible flowers and greens grown by this amazing woman! For dessert? Fresh strawberries and ice cream (lactose-free coconut ice cream for those with allergies) followed by a long walk along the ocean and then more dessert! A coconut-raisin-carrot cake topped with bourbon glaze made by yours truly.

It was a good weekend. A filling weekend. A sunny weekend. A weekend made all the better by Charles Francis Mordecai M.D. (pictured below). The memories are almost strong enough to pull me out of my slump… perhaps a trip to my garden this evening will quell the un-inspired-cooking.

Here is a recipe for Pickeled Garlic Scapes from beautiful blog Not Without Salt (which just so happens to be… drumroll… our featured blog of the day/week/whenever I think to feature a blog!)

Pickled Garlic Scapes

1       pound or more of scapes, whole

3       cups vinegar

5       cups water

¼     cup kosher salt

Fresh Basil Leaves

Chili Flakes

Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, 1 fresh basil leaf, a pinch of chili flakes (depending on your spice tolerance) and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor.

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Pie = Friendship

I was standing in line at the grocery store talking excitedly to my husband about the bourbon pecan pie I was going to make him. It’s his favorite pie… perhaps even his favorite dessert… so I knew he would put up with me going on a food-excitement-rampage. I mentioned how excited I was to make the pie, and also to try making sweet potato pie. It’s something uncommon around our parts, I’ve never tried it, but I have such a love for southern eats that I know I have to try it eventually.

That was when the kind blonde woman standing in front of me turned around. She asked, with a smile, where I was going to get this recipe for sweet potato pie. She had also never had it but told me about a buttermilk pie that her Mennonite mother used to make on a regular basis. She then went on to tell me about her mother’s delicious pie and paska and the wonderful memories that connect food to childhood and end up staying with you forever.

This is the reason that I love food. It is SO powerful, connecting taste and smell with people and emotions. Certain flavors can bring back the memory of loved ones or transport you back to your oma’s house when you were 6, eating potato pancakes with sugar spinkled on them and drinking a tall glass of chocolate milk.

Food brings people together. With the promise of sharing pie recipes, my grocery-store lady and I exchanged e-mails and said goodbye. She later sent me the link to a pie website with a good buttermilk pie recipe and when I make me sweet potato pie, I’ll be sending her the recipe as well!

Now the only decision I have to make is whether to make Jamie’s American Sweet Potato Pie or Joy the Baker’s…. sounds like I’m going to be making two!

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