Monthly Archives: December 2008
Ojaldres (glossary)
OJALDRES (“ōō- ZHÄL-dres”) – A specialty in the Ottoman-Sephardic tradition and particularly in Rhodes, these are small, triangular-shaped, savory pastries of a few layers of phyllo dough filled either with cheese and potato or ground beef and fresh herbs. To make … Continue reading
Filed under general / en general, Glossary / Glosario
Cuajado (glossary)
CUAJADO (“kwä-ZHÄ-thō”) Cuajado translates as either ‘coagulated’ or ‘having curds’ and describes any number of savory baked dishes made from a combination of mild, fresh curd cheese such as cottage or farmer, plus additional cheeses with varying degrees of saltiness, … Continue reading
Filed under Glossary / Glosario, History / Historia
Cuajado (glosario)
Cuajado quiere decir tanto “coagulado” como “con grumos”, y describe infinidad de sabrosos platos hechos al horno, que combinan queso fresco suave (como queso cottage o queso de Burgos) con otros quesos más o menos salados, muchos huevos, un poco … Continue reading
Biscochos (glosario)
BISCOCHO (“bis-CO-chu”) - como el francés biscuit y el italiano biscotto – significa literalmente “cocido dos veces”. Un biscocho se trata de una masa de galleta firme, no demasiado dulce, que se hornea una vez y se vuelve a hornear … Continue reading
BISCOCHOS (glossary)
BISCOCHO (“bis-KŌ-ch ōō”) – like the French biscuit and Italian biscotto- literally means “twice cooked.” A biscocho is a firm, not-too-sweet, shortbread cookie that is baked once and then re-baked for crisping. Oil gives the dough great elasticity, making it easy … Continue reading
Filed under Glossary / Glosario
