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Cuisine Of Finland
Finnish cuisine is notable for generally combining traditional country fare and ''haute cuisine'' with contemporary continental style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War. Finnish foods often use wholemeal products ( rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century. Characteristics The way of life and culture of Finns was mainly based on agriculture already at prehistoric times. However, in the harsh and c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip
The turnip or white turnip (''Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ''neep'', derived from Latin ''napus'', the word for the plant. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. In Northern England, Scotland, Ireland, Cornwall and parts of Canada (Quebec, Newfoundland, Manitoba and the Maritimes), the word ''turnip'' (or ''neep'') often refers to rutabaga, also known as ''swede'', a larger, yellow root vegetable in the same genus (''Brassica''). Description The most common type of turnip is mostly white-skinned apart from the upper , which protrude above the ground and are purple or red or greenish where the sun has hit. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Germany
The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine. The Michelin Guide of 2015 awarded a three-star ranking (the highest designation) to 11 restaurants in Germany, while 38 more received two-star rankings and 233 one-star rankings. , Germany had the fourth-highest number of Michelin three-star restaurants in the world, after Japan, France, and the United States. Hot foods Meat The average annual meat consumption is per person. The most common varieties are pork, poultry and beef. Other varieties of meat are widely available, but are considered to be insignificant. Source: Statista.com, 2017 Meat is usually braised; fried dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravlax
Gravlax () or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold- smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by (literally 'maitre d'hôtel sauce', also known in Sweden as , in Norway as , literally 'mustard sauce', in Denmark as , literally 'fox sauce', and in Iceland as ), a dill and mustard sauce, either on bread or with boiled potatoes. Etymology The word comes from the Northern Germanic word ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic , ('hole in the ground; ditch, trench; grave') and the Indo-European root 'to dig, to scratch, to scrape', and ''/'', 'salmon'. History During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Fermentation is no longer used in the produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyttipanna
Pyttipanna (Swedish), pyttipanne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash. The term is compound Swedish for "small pieces in pan", but it can also be found styled as separate words: pytt i panna (Norwegian: pytt-i-panne). The Danish term means "mixed food". It is a popular dish in Sweden, Norway, Finland and Denmark. Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham or meatballs, diced and then pan fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. An alternative version of the dish stirs in cream after frying, much like a gravy, turning it into "cream stewed pyttipanna" ( sv, gräddstuvad pyttipanna).https://recept.se/recept/graddstuvad-pytt-i-panna The dish was originally made from leftovers of past meals but now it i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Janssons Frestelse
Jansson's temptation (Swedish: Janssons frestelse ()) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish '' julbord'' (Christmas ''smörgåsbord''), and the Easter ''påskbuffé'', which is lighter than a traditional ''julbord''. The dish is also common in Finland where it is known as ''janssoninkiusaus''. Preparation The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost fills the tin. It is finally baked in an oven at for about one hour. The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats (''Sprattus sprattus'') pickled in sugar, salt and spices have been known in Sweden as ''ansjovis'' since the middle of the 19th century, while true anchovies (''Engraulis encrasicolus'') are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden. Historically, in the far north, meats such as reindeer, and other (semi-) game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce). Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th centuries, to the sushi and caffé latte of today. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Potatoes ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaalilaatikko
''Cabbage casserole'' ( fi, kaalilaatikko) is a traditional Finnish oven-baked casserole dish, typically made of cabbage, ground meat, rice or pearl barley, and additional flavourings—such as onion, marjoram—and a small amount of syrup or molasses. Kaalilaatikko is usually served with lingonberry aka. cowberry jam. See also * Cabbage stew * List of cabbage dishes * List of casserole dishes This is a list of notable casserole dishes. A casserole, probably from the archaic French word ''casse'' meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and ... * References External links Recipe (in Finnish) Finnish cuisine Casserole dishes Cabbage dishes Brassica oleracea dishes Meat dishes Ground meat Rice dishes Barley-based dishes {{finland-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chez Dominique
Chez Dominique was a restaurant in Helsinki, Finland. The chef and owner was Hans Välimäki. The restaurant was located at Rikhardinkatu 4, and seated 50 people. The restaurant closed in October 2013. Cuisine Chez Dominique balanced between classical cuisine and experimental cuisine. The food had French and Finnish influences. The most popular items on the menu were four, six and nine course surprise menus. A nine course surprise menu with wines was approximately 300 euros. The restaurant also served lunch during the day. Awards and recognitions The restaurant was voted 21st best in the world in Restaurant (magazine) Top 50 2009. In 2007 Välimäki said of the restaurant's status as one of the world's best restaurants, "I think this achievement proves that food is becoming more and more part of culture, and Finland does not make an exception in this development". The restaurant was awarded one Michelin star in 2001. Since 2003 it has retained two Michelin stars. Chez D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chives
Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and Chinese onion. A perennial plant, it is widespread in nature across much of Europe, Asia, and North America. ''A. schoenoprasum'' is the only species of ''Allium'' native to both the New and the Old Worlds.Ernest Small James Cullen, Sabina G. Knees, H. Suzanne Cubey (Editors) Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the green stalks ( scapes) and the unopened, immature flower buds are diced and used as an ingredient for omelettes, fish, potatoes, soups, and many other dishes. The edible flowers can be used in salads. Chives have insect-repelling properties that can be used in gardens to control pests. The plant provides a great deal of nectar for pollinators. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth Dill grows up to , with slender hollow stems and alternate, finely divided, softly delicate leaves long. The ultimate leaf divisions are broad, slightly broader than the similar leaves of fennel, which are threadlike, less than broad, but harder in texture. The flowers are white to yellow, in small umbels diameter. The seeds are long and thick, and straight to slightly curved with a longitudinally ridged surface. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. The generic name ''Anethum'' is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form ''anīsum'' came to be used fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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