Welcome to the series from Carol Taylor, the wonderful A – Z of Food and I am looking forward to expanding my knowledge of wonderful ingredients across the food groups, spices and herbs over the year.
Welcome to my culinary tour of the alphabet it seems from the comments that you are enjoying it and for that, I thank you all…The letter E…I love this series as I have found much I didn’t or didn’t know I knew it has been no different while researching the letter E…
Escargot... The French love their snails and cooked in garlic and white wine I can understand why …
It is a very popular mollusc there are some 200 snail farms in France although some are still gathered from the wild.
Elephants Ears... They grew in Phuket by the Rai in the field near our house and the river that runs alongside had massive ones some of those leaves reached 3 feet long and 2 feet wide and the plants can grow 8 feet tall.
The elephant ears thirst for water is why they are so prolific in soggy areas and they are also popular here not only for landscaping but also near water features they are quite an impressive plant.
The corms or roots are also to be found on every market stall it’s Taro.
Egg Threads...Are lightly beaten eggs which can be dropped in a soup for example or used to make an egg netting to enclose a filling…This recipe is for one of my favourite soups…
Egg drop soup
Ingredients:
• 1 1/2 tbsp oil ( I use coconut)
• 3 spring onions
• 3/4 lb ripe tomatoes ( chopped and cored)
• 1 tsp salt
• 1-2 tbsp Fish Sauce
• 1/3 lb finely minced pork
• 1-2 chillies diced diagonally
• 2 eggs beaten
• 2 sprigs of coriander or dill
• 5 1/2 cups water
• Black Pepper to taste
Let’s Cook!
- Heat the oil over a medium heat in a large pan. Add tomatoes and salt, cover and cook until soft about 4-6 minutes. Stir occasionally to prevent sticking or burning.
- Add fish sauce and chillies….I would add I tbsp of fish sauce and taste and adjust seasoning before serving.
- Add the mince and move around to break up any big clumps.
- Add water, bring to boil and skim off any scum that arises.
- Reduce heat and simmer for 10 minutes add spring onions and simmer for another 10 minutes.
- If you are not serving immediately then remove from heat and keep the lid on.
To Serve:
- Bring soup to simmer, Taste and adjust seasoning, fish sauce or salt.
- Pour beaten egg into a bowl in a wide circle; stir gently to break up into strings.
- Ladle soup into a bowl, add a generous sprinkling of pepper and garnish with Coriander or Dill.
Enjoy!
Escalope...Is a steak which is cut from the rib section of a cow it is boneless and has a thin layer of fat often known as the Faux Fillet.
Effiler...A French culinary term meaning to prepare green beans for cooking by breaking off the ends with the fingers, as close as possible to the tip and removing the strings. When applied to almonds and pistachio nuts effiler means to cut into the thin slices lengthways, either with a knife or with a special instrument. The word is also used for slicing chicken or duck breast.
Some chefs use the term effilocher, particularly for cutting leeks into fine shreds.
Egg Wash…Eggs are beaten and used to brush the top of pastry and pies before cooking.
Edam Cheese…I think we are all familiar with that cheese with red/orange wax coating around it and although I really love a strong-tasting cheese I do quite like this mild tasting cheese. Often used for appetizers or as a fondue
Egg Plant…Also called aubergines come in many colours and sizes and are used in many cuisines here in Thailand they are also eaten raw…A species of the nightshade family it is grown for its edible fruit. It is also called Brinjal in Southern Asia and South Africa. It is an ingredient used in Thai Green Curry and also used in Mousakka.
Enoki... Popular in Japanese cuisine these fine white mushrooms are called Golden Needle mushrooms by the Chinese…Used in soups and stir-fries they barely need but a few minutes as they don’t respond too well to heat…They also take on the flavour of what the oil has been used to cook before..so if you cooked bacon they will take on that flavour.
Espresso… Coffee served with water to drink after your first sip this then cleanses your palate…Created in ‘80s Soho, London, by cocktail legend Dick Bradsell, the story goes that a delightful young lady entered his bar and asked Dick to make her a drink that “wakes me up and then. Thus, a legend was born, office parties and “Crimbo” get-togethers the nation over were drinking Martini Espresso.
The Espresso Martini is a sumptuous mix of vodka, coffee liquor and espresso that gets people giggling with excitement at its mere mention.
It’s rich, indulgent and creamy, and the shot of espresso will make sure you keep up with the pack if you find yourself flagging.
Escabeche…A marinade to flavour and preserve meat and fish is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish or meat escabeche of chicken, rabbit or pork is common in Spain marinated and cooked in an acidic mixture (vinegar) and sometimes coloured with pimento (Spanish paprika) or saffron.
That’s all for my culinary trawl through the letter E… I do hope that you enjoyed the post.
Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter F.
About Carol Taylor
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Carol is a contributor to the Phuket Island Writers Anthology: Amazon US
Connect to Carol
Blog: Carol Cooks 2
Twitter: @CarolCooksTwo
Facebook: Carol Taylor
My thanks to Carol for sharing this series with us as she also works on her cookbook and novel this year…As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.
Several new terms for me in this one!
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Great Liz…hugsx
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Thank you, Liz 🙂
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You’re welcome, Carol!
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I am particularly happy to find a recipe for Egg Drop Soup. Am going to put this on my list of new dishes to make. I’m also a big fan of Escargots, Mousakka, and fondue. On top of that my cooking vocabulary is growing. Thanks for these wonderful ideas, Carol. All the best to you. Hugs.
William
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Awww..Thank you, Will ..Egg drop soup is one of my favourites really tasty and I love lots of dill one of my favourite herbs. I am pleased you are finding lots of recipes that you would like to make…Hugs 🙂 x
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Thank you both, ladies. All most informative. xx PS What do Elephant’s ears taste like and how do you cook them? x
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Thanks Joy and I am sure Carol will come back to you with that…xxx
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Thank you, Joy…Ahhhh I just happen to have a link for an old post of mine handy…haha…https://carolcooks2.com/2017/06/05/elephants-ears/
Hugs x
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H Carol, Thank you very much. I’m quite nosey and Elephants ears looked so unusual. Now I know! I must ask my nephew if he’s eaten it as he visits Thailand a lot. Enjoy Thailand! Hugs x
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You are welcome, Joy… Thank you..Hugs xx
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What another great journey through culinary terms too. But now i know, to be definitely far away from Escargot. So beautiful the word sounds itself. 😉 Thank you!!
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Thanks Michael.. a lot of good things to eat..hugsx
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Indeed. There have been a lot of culinary terms too, i had heared about, but never realised it could be fantastic to eat, too. 😉 Thank you!
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Thank you, Michael pleased you are loving this journey …Thank you for your constant support and valued comments 🙂 x
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Thank you too, Carol!I love it very much. Michael
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Great post and a number of things I haven’t tried. Interestingly, I did not know eggplant could be eaten raw. I thought it had to be cooked. Thanks for the tip!
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Carol certainly comes up with some surprises..hugsx
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Thais eat them raw all the time..even me some of the time… the little ones are lovely and crispy just like biting into an apple …lovely with a spicy dip 🙂 x
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These are interesting foods and recipes, Carol. I don’t think I could ever eat snails.
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With you on that Robbie.. slugs with a shell on….ugh…even with garlic butter..xx
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Exactly, Sally.
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Haha…The Brits eat whelks which are the same really…and winkles a smaller version…But I understand your aversion ladies to snails ..I have overcome many of mine since living here and I never thought I would ever eat some things…and now I do…Life is full of surprises…Hugs x
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I have never eaten a winkle either. Or a mopane worm – these are popular in the northern parts of South Africa and Zim.
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Robbie you haven’t lived ..sitting on the seafront with a dish of fresh cockles and winkles with lashings of vinegar..sigh…one of things I miss….Not heard of the mopane will check that out…x
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Ummmm…having just googled that…methinks I would not be trying that as healthy as it is toted to be…it gave me the shivers….x
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Retweeted and pinned – another great letter filled with unique food and recipes! Bravo!
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Terrific thank you John.. much appreciated.
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Thank you so much, John your support is much appreciated 🙂 x
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Learned a lot! Thank you.
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Great Barbara thank you..hugsx
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Thank you, Barbara 🙂 x
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Reblogged this on Retired? No one told me! and commented:
The letter E in my journey through the A-Z of the Culinary Alphabet which Sally is kindly promoting for me….Thank you, Sally Hugs x…Enjoy everyone x
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Thanks again for a terrific post Carol..hugsx
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Thank you for promoting it, Sally Hugs xx
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Eggplant is one of my favorite vegetables!
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Mine as well a very versatile raw or cooked …Thank you for dropping by, Becky 🙂 x
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Thanks very much. and congratulations on your brand… Great to have a source of authentic Mexican spices and other food ingredients.
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Thank you so much
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Pingback: Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘E’ for Egg Plant, Escargot, Elephant Ears and many more Eezee recipes and foods — Smorgasbord Blog Magazine | Karmi For Fine Foods
I had not heard of Enoki before and for a moment thought it was a real elephant ear, before I read that it was Taro. I see that here in specialty shops. I am glad it doesn’t come from a real elephant.!
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Me too… I am finding Carol’s series very interesting despite being around food most of my working life..xx
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Ah, then my previous reply to your comment is most likely redundant. If you have been around food most of your life, you must be experienced with figs….
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We can get fresh figs seasonally in the supermarkets but usually dried.. and I have used in baking, some savoury dishes and compots. x
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Compots! Now that is something I don’t know much about. I must do a bit of research.
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less sugary than jam.. whole fruit and good with savoury dishes too..xx
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Sort of like a relish then, Sally?
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Yes particularly with rich dark meats that can carry a little sweetness..
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Thank you, I will remember that!
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