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1 marengo
A chicken stew made with wine, tomatoes, and garlic. The stew is served over toast, garnished with crayfish and fried eggs. The modern versions of this omit the eggs and substitute shrimp for the crayfish. Of course, other liberties have been taken with this recipe to include black olives, peppers, and veal. The dish is rumored to have been named for the dish served to General Bonaparte after his army's defeat of the Austrians in the battle of Marengo. -
2 coq au vin
A chicken stew flavored with red wine, bacon, mushrooms, and pearl onions. -
3 brodo
m (clear) soupdi pollo, di manzo, di verdura stockbrodo ristretto consommé* * *brodo s.m. broth, clear soup: brodo di pollo, chicken broth; minestra di brodo di pollo, chicken soup; brodo lungo, thin broth; brodo ristretto, consommé (o beef-tea o bouillon); tagliatelle, fettuccine in brodo, noodle soup; prendere un brodo, to take a cup (o a bowl) of broth // lasciar cuocere qlcu. nel suo brodo, to let s.o. stew in his own juice (o to let s.o. get on with it) // starsene nel proprio brodo, to stew in one own's juice // tutto fa brodo, it's all grist to the mill (o every little bit helps) // (biol.) brodo primordiale, primordial soup; brodo di coltura, culture medium.* * *['brɔdo]sostantivo maschile broth, stockbrodo di carne — meat stock o broth
brodo di pollo, di verdura — chicken, vegetable stock
brodo di coltura — biol. growing medium
••tutto fa brodo — every little (bit) helps, it's all grist to one's mill
lasciare cuocere qcn. nel proprio brodo — to let sb. stew in their own juice
* * *brodo/'brɔdo/sostantivo m.broth, stock; brodo di carne meat stock o broth; brodo di pollo, di verdura chicken, vegetable stock; brodo lungo thin broth; brodo ristretto consommé; riso in brodo rice soup\tutto fa brodo every little (bit) helps, it's all grist to one's mill; lasciare cuocere qcn. nel proprio brodo to let sb. stew in their own juice\brodo di coltura biol. growing medium. -
4 colombo
A West Indian stew seasoned with a spice mixture of the same name. This is similar to curry powder, containing coriander, chiles, cinnamon, nutmeg, saffron, and garlic. The stew may contain pork, chicken, or fish. Vegetables are cooked in the stew and rice and beans are served on the side.♦ A mixture of spices, like a curry powder, used to season shellfish, meat or poultry. Like curry, the mix may vary, but usually contains tumeric, rice powder, coriander, pepper, cumin and fenugreek. -
5 fricassee
a white stew♦ A stew prepared without the initial browning of the meat. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner. Classically, ingredients braised in wine sauce or butter with cream added; currently denotes any mixture of ingredients--fish or meat--stewed ot sautéed.To cook by braising; usually applied to fowl or rabbit. -
6 couscous
A pasta made from semolina (which itself is a flour made from Durum wheat).The name couscous also refers to the famous Maghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere, while chunks of meat (usually chicken or lamb), various vegetables, chickpeas and raisins simmer in the bottom part. The cooked semolina is heaped onto a large platter, with the meats and vegetables placed on top. Diners use chunks of bread to scoop the couscous from the platter.♦ granules of semolina, or hard wheat flour; also refers to a hearty North African dish that includes the steamed grain, broth, vegetables, meats, hot sauce, and sometimes chickpeas and raisins.♦ Large grains of semolina flour that are steamed until tender and sauced with a rich meat, fish, or vegetable stew. -
7 escabeche
( MEXICA)Pickling mixtureMixture of oil, vinegar, herbs and seasonings used to pickle jalapeños and other Mexican foods.♦ A mixture of vinegar, oil, herbs and seasonings used to preserve or "pickle" foods such as poultry, fish, chiles and other vegetables.♦ Vegetables pickled in vinegar, oil and herbs. Jalapeno peppers, carrots, onions and cauliflower are commonly used. May also refer to a meat stew.♦ A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot. The whole dish is then allowed to rest overnight and served cold. -
8 nabemono
( JAPAN)quick cooked stew.♦ dishes that are hearty wintertime specialties, fish, various other seafood, chicken, meat and/or vegetables in a bubbling pot right at your table. serving trays piled high with raw ingredients arrive at the table, then everyone pitches in with the cooking, finally eating together out of the communal pot -
9 waterzooi
A rich Flemish stew from Ghent in Belgium made with fish and assorted vegetables. The sauce is enriched with a liaison of cream and egg yolks. Further inland and away from the coast chicken is used in place of the fish.
См. также в других словарях:
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