Culinary Dictionary: Letter F
My favorite F word from the list is frill. What is yours?
Fasnacht: deep-fried potato doughnuts served on Fasnacht Day (Shrove Tuesday) in countries like Germany and Holland.
Fideos: thin vermicelli-like noodles used in Spain and other Hispanic countries.
Feijoada: a Portuguese/Brazilian stew of sliced meats, sausages and beans served with a side of rice or vegetables.
Flageolets: very small and tender beans.
Fino: a very dry Spanish wine.
Florentine (à la): served with spinach topped with Mornay sauce (béchamel with grated cheese).
Florentines: Italian cookies made of sliced almonds and candied fruit, sometimes dipped in chocolate on one side.
Forcemeat: finely ground meat used to stuff birds, roulades and sausages.
Frangelico: Hazelnut liqueur.
Frangipane: ground almonds used as a filling for different pastries.
Fricassee: a thick stew of meat, often poultry, with vegetables.
Frill: ruffled paper cylinders used to decorate protruding meat bones, often chicken legs.
Fukien cuisine: a type of Chinese cuisine from the province of Fujian.
Fundido: Spanish for “melted” as in queso fundido.