Slices
Seeds
culinary glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Zakuski
- The Russian version of tapas involving a lot of food and
vodka.
Zampone
- A specialty of the town of Modena in northern Italy,
this consists of a hollowed and stuffed pig trotter which is poached and
served as a part of a traditional bollito misto.
Zest - Grated zest is simply the grated rind (outer colored portion) from citrus fruits. It is used in cooking because the rind holds the precious oils where the entire flavor resides. To grate zest or rind, take a box grater and rub the fruit against the grater. Don't rub the fruit down to the white inner skin, known as the pith, because the pith is bitter. When removing the skin from oranges or other citrus fruit, be sure to take only the thin outer zest or colored portion. The white pith will give your dish a bitter undertaste.
Zucchini - Green Italian squash.
Zuccotto
- This is an Italian form of charlotte royale. In this
dessert, triangles of sponge cake are placed in a bowl to form a shell for the
filling. The filling consists of stiffly whipped cream which is studded with
toasted almonds, hazelnuts, chocolate chips, and candied fruit. A final layer
of cake is placed over this, and when well set, the dessert is inverted onto a
platter to form a large dome, reminiscent of Florence Duomo.
Zuppa Inglese
- Literally translated as "English soup", this Italian
dish is, in fact, a refrigerated dessert similar to the British favorite,
trifle. It is made with rum sprinkled slices of sponge cake layered with a
rich custard or whipped cream (or both) and candied fruit or toasted almonds
(or both).
Zwieback - The word is German for "twice baked." They are dry toasted bread slices, long popular for their digestibility and often served to young children.
