Category Archives: Food for Thought

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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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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Meals in Minutes

I got a new cookbook. In fact, I got the all new Jamie Oliver Meals in Minutes cookbook!!!!!!! And I’m over the moon.

It’s a fantastic book with, as always, brilliant pictures. It is put together in a super unique way to. Rather then flipping through different meat, veg, salad, dessert sections and peicing together your own meal, all the recipes make up entire meals. The instructions are also laid out so by the time you are finished cooking, your entire meal is ready, hot and on the table (including mouth watering simple desserts and unique refreshing beverages!)

The book also includes fantastic advice on kitchen prep, a well-compiled list of kitchen musts, helpful hints on presentation, and always encouraging words on shopping for meat, eggs, poultry and fish. A ton of recipes also include instructional videos when you go to the website!

Jamie Oliver – Videos – Introduction to Jamie’s 30-Minute Meals.

I don’t know where to start with this one so I have decided it’s going to be a start from the first meal and work my way through, sort of deal.

My first Meal in Minutes?

Broccoli orecchiette, zucchini & bocconcini salad, and prosciutto & melon salad!


Now, I want to say right now, it’s not all good news for Mr. Oliver. His book, although being  “the fastest-selling non-fiction title of the year,” has been under fire. People are claiming that his meals are taking longer than 30minutes, sometimes up to an hour and a half. I love Jamie and so far, with the 6 Jamie Oliver cookbooks I own, the times I have been disappointed have been few and far between. So as well as cooking each and every meal in this book. I plan on posting the results to you as well as the total time it took me.

So if you aren’t sold on Meals in Minutes or if you just like spending time with me, keep reading The Supper Club!

And if you’re hungry, come over to my house.. there will be a meal waiting.

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