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Fabada
Fabada asturiana, often simply known as fabada, is a rich Asturian cuisine, Asturian bean stew, originally from and most commonly found in the autonomous communities of Spain, autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canning, Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and as the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with Asturian cider or a red wine. Ingredients Fabada is made with fabes de la Granja (a kind of large white beans from Spain) soaked overnight before use, lacón (shoulder of pork) or pancetta or bacon (''tocino''), morcilla (a kind of blood sausage from Spain), chorizo, olive oil, sweet paprika, garlic and salt. History The consumption of "fabes" goes back in Asturia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pork Dishes
This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (''Sus domesticus''). It is one of the most commonly consumed meats worldwide,Raloff, JanetFood for Thought: Global Food Trends Science News Online. May 31, 2003. with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. The consumption of pork is prohibited in Judaism, Islam, and some Christian denominations such as Seventh-day Adventism. Fresh pork may contain trichinosis, a parasitic disease caused by eating raw or undercooked pork or wild game infected with the larvae of a species of roundworm ''Trichinella spiralis'', commonly called the trichina worm. In the United States, the USDA, U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also fol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asturian Cuisine
Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain. Foods Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass. Salmon are caught in Asturian rivers, notably the Sella; the first fish of the season is called ''campanu'' (Bable word for ''campana''), a bell tolled to signal the first catch. Bread Spelt bread (pan d'escanda) is very traditional. Formigos are some kind of French toasts made with crumbled bread and eggs. Bollos preñaos are buns filled with ''chorizo''. Some kind of pancakes called frixuelos, similar to Galician filloas, are typical as dessert. We also find specialties made with cornmeal, such as boroña (round loaf of hard bread), the ''fariñes'', farrapes or ''papes'' (cornmeal porridge), the ''rapa'' (similar to boroña with pieces of bacon inside the dough) and tortos (cornmeal flatbread). Fruits, vegetables and legumes The most common legume in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Principality Of Asturias
Asturias (, ; ast, Asturies ), officially the Principality of Asturias ( es, Principado de Asturias; ast, Principáu d'Asturies; Galician-Asturian: ''Principao d'Asturias''), is an autonomous community in northwest Spain. It is coextensive with the province of Asturias and contains some of the territory that was part of the larger Kingdom of Asturias in the Middle Ages. Divided into eight ''comarcas'' (counties), the autonomous community of Asturias is bordered by Cantabria to the east, by León (Castile and León) to the south, by Lugo ( Galicia) to the west, and by the Cantabrian sea to the north. Asturias is situated in a mountainous setting with vast greenery and lush vegetation, making it part of Green Spain. The region has a maritime climate. It receives plenty of annual rainfall and little sunshine by Spanish standards and has very moderated seasons, most often averaging in the lower 20s celsius. Heatwaves are rare due to mountains blocking southerly winds. Wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), originating in southern France. It is named after its traditional cooking vessel, the ''casserole'', a deep, round, earthenware pot with slanting sides. The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (French: ''La Grande Confrérie du Cassoulet de Castelnaudary''), has organized competitions and fairs featuring cassoulet every year since 1999. Composition All cassoulets are made with white beans (French: ''haricots blancs'' or ''lingots''), duck or goose confit, sausages, and additional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork And Beans
Pork and beans is a culinary dish that uses pork and beans as its main ingredients. Numerous variations exist, usually with a more specific name, such as Fabada Asturiana, Olla podrida, or American canned pork and beans. American canned pork and beans Although the time and place of the first appearance of American canned pork and beans is unclear, the dish was well established in the American diet by the mid-19th century. The 1832 cookbook ''The American Frugal Housewife'' lists only three ingredients for pork and beans: a quart of beans, a pound of salt pork, and pepper. Commercially canned pork and beans were introduced in the United States sometime around 1880. According to the 1975 ''Better Homes and Garden Heritage Cookbook'', canned pork and beans was the first convenience food. Today, the dish is "an American canned classic, ndis recognized by American consumers generally as an article of commerce that contains very little pork." The recipe for American commercially ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature ( simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feijoada
''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are beans and fresh porkMulticultural America: An Encyclopedia of the Newest Americans - Google Books p. 180. or beef. In Brazil, it is usually made with black beans. The stew is best prepared over low heat in a thick clay pot. It is usually served with and assorted sausages such as '' |
Cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), originating in southern France. It is named after its traditional cooking vessel, the ''casserole'', a deep, round, earthenware pot with slanting sides. The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (French: ''La Grande Confrérie du Cassoulet de Castelnaudary''), has organized competitions and fairs featuring cassoulet every year since 1999. Composition All cassoulets are made with white beans (French: ''haricots blancs'' or ''lingots''), duck or goose confit, sausages, and additional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature ( simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fabes De La Granja
''Fabes la granxa'' ( Asturian, beans of La Granja, a town in Spain) are a type of white runner bean cultivated in the autonomous community of Asturias. It is primarily used as an ingredient of Fabada Asturiana. For beans (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 for ...s) to qualify as ''Fabes la granja'' they must have the following characteristics: * no stained, broken, empty, or wrinkled grains * humidity: 14-18% * size: big and uniform * length: 21–26 mm * width: 9–11 mm * thickness: 7–8 mm * form: preferably kidney shape * colour and shade: sparky white. This variety has a high fat content, which makes it especially smooth and greasy.''ibid.'' See also * Common bean (''Phaseolus vulgaris'') * References Asturian cuisine Edible legumes Pha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feijoada
''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are beans and fresh porkMulticultural America: An Encyclopedia of the Newest Americans - Google Books p. 180. or beef. In Brazil, it is usually made with black beans. The stew is best prepared over low heat in a thick clay pot. It is usually served with and assorted sausages such as '' |
