Feijoa: A New Zealand fruit that has a thin greenish skin. The meat of this fruit tastes like banana, pineapple and strawberry combined. Now ain’t that a kick!
Feijoada: Here’s a meal in itself from Brazil. It’s black beans cooked with just about every part of a porker’s meat eatable, with a heavy hand on adding ham, bacon and spicy sausage. I like spicy, so I throw in lots of onions and serrano peppers, plus some garlic and salt for good measure. Serve it over rice or by itself, with a side compliment of a dish similar to pico de gallo, called molho carioca. It worth the wait, cause you have to soak the black beans forty-eight hours, and rinse thoroughly, before cooking. You sure don’t want ’em coming out black as tar.
Ficelle: That’s French for string. If you ever come across a recipe from France calling for you to tie up your meat before cooking, then you’ll know what to use.
Flan: Now this is Heaven sent. Mexican egg custard with caramel sauce. Sometimes orange, vanilla, cinnamon or anise flavored. You cook it in a large shallow loaf pan, placed in a bain-marie and baked in the oven.
Florentine: Basically, any style of entree with spinach ... sautéed, baked, or creamed.
Foie Gras: Fatten goose liver, sliced or made into pate. So ever expensive but so good!
Frittata: An Italian puff omelet made with eggs, heavy whipping and with whatever seasonings, meats, vegetables and cheeses your aching heart desires. Baked in the oven in a personal size cast iron skillet dish and served in the same vessel.
Fritter: Any vegetable, meat, seafood or fruit that’s batter dipped and deep fried. Who’s counting calories, anyway?
Gazpacho: A chilled raw vegetable soup that consists of coarse diced tomatoes, cucumbers, onions, celery and bell peppers, with a little olive oil and red wine vinegar. Cover and marinate overnight in refrigerator. Seasoned with pepper and salt to taste. To prevent separation of juices from the vegetables, my trick is to add a forty-six ounce can of V-8 juice, thus creating a solidified solution, similar to a soup consistency ... and it makes it better!
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