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Empanada
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, ''Llibre del Coch'' by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. By country and region Argentina Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empanadas Cordobesas (Argentina) Caseras
An empanada is a type of baked or fried turnover (food), turnover consisting of pastry and stuffing, filling, common in Culture of Spain, Spanish, other Southern European, Latin American culture, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish language, Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown but they are thought to have originated in Galicia (Spain), Galicia, a region in northwest Spain. A cookbook published in Catalan language, Catalan in 1520, ''Llibre del Coch'' by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan cuisine, Catalan, Italian cuisine, Italian, French cuisine, French, and Arab cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastel (food)
Pastel is the Spanish and Portuguese word for ''pastry'', a sugary food, and is the name given to different typical dishes of various countries where those languages are spoken. In Mexico, pastel typically means ''cake'', as with '' Pastel de tres leches''. However, in different Latin American countries pastel can refer to very different sugary dishes, and even to non-sugary ones as well. In some places, like Brazil, a pastel can refer to both a sugary and non-sugary food, depending on the filling used. Brazil In Brazil, pastel (plural: ''pastéis'') is a typical fast-food Brazilian dish consisting of half-circle or rectangle-shaped thin crust pies with assorted sweet fillings and fried in vegetable oil. The result is a crispy, brownish fried pie. Some of the sweet fillings are guava paste with Minas cheese, banana and chocolate also exist. The pastel is classified in Brazilian cuisine as a ''salgado'' (savoury snack). It is traditionally sold on the streets, in open-air market ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffing
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation. Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts. History It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius ''De Re Coquinaria'', which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnover (food)
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast. It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savoury turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines. They are usually baked, but may be fried. Savoury turnovers are often sold as convenience foods in supermarkets. Savoury turnovers with meat or poultry and identified as a turnover in the United States (for example, "Beef Turnover" or "Cheesy Chicken Turnover") have to meet a standard of identity or composition and should contain a certain amount of meat or poultry. Names A meat or vegetarian turnover may be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasty
A pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking. The traditional Cornish pasty, which since 2011 has had Geographical indications and traditional specialities in the European Union, Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, rutabaga, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baking, baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iberian Peninsula
The Iberian Peninsula (), ** * Aragonese and Occitan: ''Peninsula Iberica'' ** ** * french: Péninsule Ibérique * mwl, Península Eibérica * eu, Iberiar penintsula also known as Iberia, is a peninsula in southwestern Europe, defining the westernmost edge of Eurasia. It is principally divided between Spain and Portugal, comprising most of their territory, as well as a small area of Southern France, Andorra, and Gibraltar. With an area of approximately , and a population of roughly 53 million, it is the second largest European peninsula by area, after the Scandinavian Peninsula. Name Greek name The word ''Iberia'' is a noun adapted from the Latin word "Hiberia" originating in the Ancient Greek word Ἰβηρία ('), used by Greek geographers under the rule of the Roman Empire to refer to what is known today in English as the Iberian Peninsula. At that time, the name did not describe a single geographical entity or a distinct population; the same name was us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penelope Casas
Penelope Casas (May 25, 1943 – August 11, 2013) was an American food writer, cookbook author and expert on the cuisine of Spain. Casas began authoring a series of English-language cookbooks focusing on the food of Spain during the 1980s, effectively introducing Americans to Spain's culinary heritage for the first time. Casas released her first cookbook, ''The Foods and Wines of Spain'', in 1982. Her first book is still in print, as of 2013. She would publish five more indepth books and cookbooks on Spanish cuisine. Her follow-up book, ''Tapas: The Little Dishes of Spain'', released in 1985, introduced a large American audience to the concept of tapas and tapas bars for the first time. Casas's last book was ''La Cocina de Mama: The Great Home Cooking of Spain'' in 2005. Casas was born Penelope Fexas to Greek immigrant parents, Antonia and Achilles Fexas, on May 25, 1943, in Whitestone, Queens, New York City. Her only brother, Tom Fexas, was a yacht designer. She met her husband, Lu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Ages
In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire and transitioned into the Renaissance and the Age of Discovery. The Middle Ages is the middle period of the three traditional divisions of Western history: classical antiquity, the medieval period, and the modern period. The medieval period is itself subdivided into the Early, High, and Late Middle Ages. Population decline, counterurbanisation, the collapse of centralized authority, invasions, and mass migrations of tribes, which had begun in late antiquity, continued into the Early Middle Ages. The large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the 7th century, North Africa and the Middle East—most recently part of the Eastern Ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al-Andalus
Al-Andalus DIN 31635, translit. ; an, al-Andalus; ast, al-Ándalus; eu, al-Andalus; ber, ⴰⵏⴷⴰⵍⵓⵙ, label=Berber languages, Berber, translit=Andalus; ca, al-Àndalus; gl, al-Andalus; oc, Al Andalús; pt, al-Ândalus; es, al-Ándalus () was the Muslim-ruled area of the Iberian Peninsula. The term is used by modern historians for the former Islamic states in modern Spain and Portugal. At its greatest geographical extent, it occupied most of the peninsula and a part of present-day southern France, Septimania (8th century). For nearly a hundred years, from the 9th century to the 10th, al-Andalus extended its presence from Fraxinetum into the Alps with a series of organized raids and chronic banditry. The name describes the different Arab and Muslim states that controlled these territories at various times between 711 and 1492. These boundaries changed constantly as the Christian Reconquista progressed,"Para los autores árabes medievales, el término Al-And ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iberia
The Iberian Peninsula (), ** * Aragonese and Occitan: ''Peninsula Iberica'' ** ** * french: Péninsule Ibérique * mwl, Península Eibérica * eu, Iberiar penintsula also known as Iberia, is a peninsula in southwestern Europe, defining the westernmost edge of Eurasia. It is principally divided between Spain and Portugal, comprising most of their territory, as well as a small area of Southern France, Andorra, and Gibraltar. With an area of approximately , and a population of roughly 53 million, it is the second largest European peninsula by area, after the Scandinavian Peninsula. Name Greek name The word ''Iberia'' is a noun adapted from the Latin word "Hiberia" originating in the Ancient Greek word Ἰβηρία ('), used by Greek geographers under the rule of the Roman Empire to refer to what is known today in English as the Iberian Peninsula. At that time, the name did not describe a single geographical entity or a distinct population; the same name was us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Language
Catalan (; autonym: , ), known in the Valencian Community and Carche as ''Valencian'' (autonym: ), is a Western Romance language. It is the official language of Andorra, and an official language of three autonomous communities in eastern Spain: Catalonia, the Valencian Community, and the Balearic Islands. It also has semi-official status in the Italian comune of Alghero. It is also spoken in the Pyrénées-Orientales department of France and in two further areas in eastern Spain: the eastern strip of Aragon and the Carche area in the Region of Murcia. The Catalan-speaking territories are often called the or "Catalan Countries". The language evolved from Vulgar Latin in the Middle Ages around the eastern Pyrenees. Nineteenth-century Spain saw a Catalan literary revival, culminating in the early 1900s. Etymology and pronunciation The word ''Catalan'' is derived from the territorial name of Catalonia, itself of disputed etymology. The main theory suggests that (Latin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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