Category Archives: History / Historia
Ashkenazi Mina, Anyone?
Dear Janet, My grandparents Nissim, and Virginia, originally came from Istanbul, and the area in Bulgaria just over the Turkish border. I grew up eating borekas, spinach pies, haviar (tarama), biscochos, et al. But there is one dish my grandmother … Continue reading
Survival of the Fittest / La Ley de Supervivencia (Q & A)
Queridos lectores, he recibido el siguiente mensaje en castellano y por eso yo queria presentar mi respuesta – este articulo – en castellano antes que en ingles, pero ningun de mis traductores estan disponibles y escribo muy, muy despacio (y mal) … Continue reading
Cuajado (glosario)
CUAJADO (“cua-XA-do”) quiere decir tanto “coagulado” como “con grumos”, y describe una clase 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 … Continue reading
Guevos Haminados (glossary)
GUEVOS HAMINADOS (“GWEH-vos hä-mi-NÄ-thos”) – The word ham in hebrew means “warm”; haminado is a Ladino adjective meaning “warmed.” Far from ordinary, these “warmed eggs” acquire a velvety texture and an intoxicating, smoky onion flavor from a six-hour bath in warm … Continue reading
What an Ethnic Cookbook Should Be (book review)
Great ethnic cookbooks are as much about culture as they are about good recipes. To my mind, the best of them include personal memoirs and family histories, placing authentic recipes and styles of cooking in specific cultural and historical context. … Continue reading
masapan (glossary)
MASAPÁN (“mä-sä-PÄN) – To most people outside of Spain this is marzipan, but the similarity ends there. Traditional Sephardic masapán is made from fresh, ground almonds (or a mixture of almonds plus other Mediterranean nuts), sugar and water, and may be scented … Continue reading
Dondurma: Turkish orchid ice cream / Helado turco de orquideas (Q & A)
My mother used to refer to an ice cream she called Dondurma. Are you familiar with this? Have you ever made it. Once, when I was a small child my mother took me somewhere in Brooklyn to eat some … Continue reading
Filed under general / en general, History / Historia, Q & A / Preguntas
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
