Culinary Dictionary: Letter P
I have been up to much lately.
Shooting everyone and everything in sight.
With a camera, of course :)
I have been exploring its fascinating options; learning, at baby steps, about an object that marvelously captures light, shadow and precious moments.
I’ve photographed cake, apples and feet. Yes! While sitting in my backyard with my legs lazily laid on the table, my feet seemed like a perfect shot. An easy target for trying the different settings without having to get up. Besides, I love feet. I don’t have a foot fetish but I think feet are pretty, photogenic and puckish.
If you’re considering at all how feet relate to letter P. Your answer is right here. Feet can be spelt pheet, if only for phun.
Paillard: Very thin escalopes of chicken or beef (usually thinned with a mallet) sautéed in oil or butter, or grilled.
Pan Bagnat: A specialty of the South of France consisting of white bread filled with salade Niçoise, a mix of green beans, hard-boiled eggs, anchovies and olives.
Pandowdy: Old term for apple cobbler.
Panir/Paneer: Indian and Persian fresh cheese.
Panzanella: Italian bread salad consisting of bread pieces, tomatoes, basil and onions.
Papain: Meat tenderizing enzyme derived from papaya. Also a dietary supplement with digestive benefits.
Pareve/Parve: Food not containing milk and meat following the Jewish dietary law.
Paris-Brest: Dough ring made of choux pastry and filled with a praline-flavored buttercream. It was named after the bicycle race from Paris to Brest.
Pozole: Mexican hominy soup.
Puttanesca: A respectable tomato sauce despite its name (puttana means whore in Italian) containing garlic, olives, capers and anchovies. It is said to have been named puttanesca because when prostitutes prepared it, its strong aroma attracted men to the brothel and because it is quick and easy.
Pousse-café: This “push-coffee” drink consists of layered liqueurs. The layers are created by pouring the heaviest liqueurs first and adding the lightest ones on top.