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Cuisine Of Valladolid
The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid. It is based on barbecued and roast food, especially roasted Spanish cuisine. Wines of high quality highlight the meals. Ingredients Cereals A large amount and variety of cereals (wheat, maize, barley, rye) are grown locally and form the basis of high-quality breads. The animal husbandry of the province is also capable of producing some outstanding cheese, such as ' (cheese of Villalon) (similar to '). Vegetables Between the cookeds is the cooked Spanish (with "ball" to which is added for flavoring spearmint), ''sopa de chícharos'' (or ''guisantes'') (pea soup) which is prepared with peas (in Spanish, pea is ''guisante'' or ''chícharo''). The ''coliflor al ajoarriero'' (cauliflower in garlic). Between the legumes are dishes such as ''alubias con patuño de cerdo'' (beans with pork leg). Within the cereals are the '' pans'' a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lechazo
Lechazo is a Spanish dish made from "cordero lechal". Overview The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo" (Spanish suckling pigs like tostón asado). The autonomous region of Castile and León has a distinctive version of lechazo referred to as "Lechazo de Castilla y Leon". It is one of the most important dishes of the cuisine of the province of Burgos. Aranda de Duero is known as the heart of the dish, with numerous restaurants that specialize in lechazo and feature "hornos de leña", or wooden stoves, in which the lamb is roasted. The lamb used in lechal must derive all its nutrition from its mother's milk, and must be no more than 35 days old and weigh between 9 and 12 kilograms at the time of slaughter. See also * * List of lamb dishes * Spanish cuisine * Castilian-Leonese cuisine * Cuisine of the province of Valladolid The gastronomy of the province of Valladolid comprises the meals, their preparation, and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pudding
, type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally cold , main_ingredient = Pork blood, fat, oats, or barley , minor_ingredient = Mint, thyme, marjoram, spices , variations = Drisheen, Sneem Black Pudding, Stornoway black pudding , serving_size = 100 g , calories = , calories_ref = , protein = , fat = , carbohydrate = , glycemic_index = , similar_dish = , , other = Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although recentl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roast Lamb
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003''s.v.'',_definition_1b_At_various_times_and_places,_"mutton"_or_"goat_mutton"_has_occasionally_been_used_to_mean_goat_meat. Lamb_is_the_most_expensive_of_the_three_types_and_in_recent_decades_sheep_meat_is_increasingly_only_retailed_as_"lamb",_sometimes_stretching_the_accepted_distinctions_given_above._The_stronger-tasting_mutton_is_now_hard_t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pig Roast
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig. Pig roasts, under a variety of names, are a common traditional celebration event in many places including the Philippines, Puerto Rico and Cuba. It is also popular in the United States, especially in the state of Hawaii (a luau) and in the Southern United States ( pig pickin'). In Southeast Asia, a pig roast is a staple among the Buddhist, and Christian communities, notably among Catholic Filipinos and Hindu Balinese people, or Buddhist Chinese people. Traditions The tradition of the hog roast goes back millennia and is found in many cultures. There are numerous ways to roast pork, including open fire rotisserie style roasting, and "caja china" style box grilling. Many families traditionally have a pig roast for Thanksgiving or Christmas. In Miami and other areas with large Cuban, Puerto Rican, Honduran or other Caribbean populations pig roasts are often held on Christmas E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medina Del Campo
Medina del Campo is a town and municipality of Spain located in the autonomous community of Castile and León. Part of the Province of Valladolid, it is the centre of a farming area. History Medina del Campo grew in importance thanks to its fairs held during the 15th and 16th centuries. This helped with banking and the businesses of wool, textiles, books and an enormous variety of other goods. As the population increased, the town expanded outward toward the plain of Zapardiel brook. Since then, the ''Padilla Street'' became the business centre of Medina. In 1489 a great trade agreement, that would last for 96 years, united the kingdoms of Spain and England with the reduction of trade tariffs, the recognition of France as a common enemy, and the marriage of Catherine of Aragon to King Henry VII's son, Prince Arthur (and later to King Henry VIII)—this was known as the Treaty of Medina del Campo (1489). At the time of the Revolt of the Comuneros, Medina del Campo was a major town ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Soup
Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, ''sopa de ajo'' (soup of garlic) is a traditional garlic soup made with bread and egg poached in chicken broth, and laced with garlic and sherry. By country Czech Republic In the Czech Republic, garlic soup is called '' česnečka.'' It is made with garlic and potatoes and topped with fried bread. Sometimes cheese, ham or eggs are added. France Versions of garlic soup have been prepared in Provence, France. Mexico Versions of garlic soup similar to Spanish versions are prepared in Mexico. Poland In Poland, garlic soup is sometimes called ''zupa na gwoździu'' (literally ''soup on the nail''). In Upper Silesia, the traditional ''wodzionka'' soup has a garlic-based version, made with diced garlic, hard-boiled egg, potatoes and fried bread. Slovakia ''Česnečka'' is also a part of Slovak cuisine. Spain In Spain, egg whites are sometimes whipped into the soup, as with egg drop soup. Sopa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Dulce
Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. Bread was introduced in Mexico by Spanish colonists, settlers and immigrants; however, Mexican pan dulce as we know it today rose to popularity during the French occupation in the mid 1800s. They are inexpensive treats and are consumed as breakfast and or dinner. Types The creative contribution of French baked goods to Mexico's cuisine peaked in the early 20th century during the dictatorship of Porfirio Díaz. Skilled Mexican bakers adopted French techniques to create new bread designs with colorful names. Today it is estimated that there are between 500 and 2,000 types of bread currently produced in Mexico. Among these are: *Alamar *Almohada *Antaño *Barquillo *Barra para rebanadas *Beso *Bicicletas *Bigote *Bisquet *Bocado *Budín *Burrita *Calabaza *Calvo *Calzón *Canasta *Caracol *Cemita *Chafaldrana *Chamuco *Chicharrón *Chilindrina *Chimistlán *Chirimoya *Chirindolf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Legume
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. For that reason, they play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and green peas, which a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pea Soup
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of ''Pisum sativum''. History Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' '' The Birds'', and according to one source "the Greeks and Romans were cultivating this legume about 500 BC to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup." Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage (or pease porridge), Potage Saint-Germain, made of fresh peas and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spearmint
Spearmint, also known as garden mint, common mint, lamb mint and mackerel mint, is a species of mint, ''Mentha spicata'' (, native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east. It is naturalized in many other temperate parts of the world, including northern and southern Africa, North America, and South America. It is used as a flavouring in food and herbal teas. The aromatic oil, called ''oil of spearmint'', is also used as a flavoring and sometimes as a scent. The species and its subspecies have many synonyms, including ''Mentha crispa'', ''Mentha crispata,'' and ''Mentha viridis''. Description Spearmint is a perennial herbaceous plant. It is tall, with variably hairless to hairy stems and foliage, and a wide-spreading fleshy underground rhizome from which it grows. The leaves are long and broad, with a serrated margin. The stem is square-shaped, a defining characteristic of the mint family of herbs. Spearmint produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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