(the glossary page from the cookbook)
The title, A Dollop and a Pinch, was chosen because of the varied contents of the book, the way I measure and the way I cook! Writing out the recipes for this book has been a challenge because I DON’T measure. So if I make a reference to a vague measurement, I thought it would be helpful to give my glossary of terms, as well as, some cooking terms.
A dollop: a tablespoon’s worth, also known as a blob, as in, top with a blob of sour cream
A pinch: well, pinch the seasoning between your fingers and toss it in! Most likely less than 1/8 teaspoon’s worth
A generous cup: an overflowing cup of flour that equals 1 1/4 cups
A scant cup: not quite a full cup of flour or sugar, more than 3/4 cup
A handful of shredded cheese (or craisins, or walnuts, or celery): about 1/2 cup
A big squeeze of lemon juice: a scant 1/3 cup (squeezing the plastic bottle of Real Lemon juice, not the lemon!)
Some: enough to make a presence but not enough to overpower
Enough: eye-ball it to see how much liquid, cheese, cream, etc. it needs
As needed: only as much cayenne pepper as you can stand!
Bunch: like a “bouquet” of flowers
Stalk: one rib of celery, not the whole bunch
Sauteé: cook in a small amount of oil until tender or clear (onions)
Zest: scrape off peel of fruit with zester