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Luxembourg Cuisine
Luxembourg's cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's many Italian and Portuguese immigrants. As in Germany, most traditional, everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated French fare. Food Luxembourg has many delicacies. In addition to French ''pâtisseries'', cake and fruit pies, local pastries include the '' Bretzel'', a Lent speciality; '' Quetscheflued'', a ''zwetschge'' tart; ''verwurelt Gedanken'' or ''Verwurelter'', small sugar-coated doughnuts; and ''Äppelklatzen'', apples ''en croûte''. Luxembourg's cheese speciality is ''Kachkéis'' or Cancoillotte, a soft cheese spread. Fish from the local rivers such as trout, pike, and crayfish are the basis for dishes such as ''F'rell am Rèisleck'' (trout in Riesling sauce), ''Hiecht mat Kraiderzooss'' (pike in green sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luxembourg
Luxembourg ( ; lb, Lëtzebuerg ; french: link=no, Luxembourg; german: link=no, Luxemburg), officially the Grand Duchy of Luxembourg, ; french: link=no, Grand-Duché de Luxembourg ; german: link=no, Großherzogtum Luxemburg is a small landlocked country in Western Europe. It borders Belgium to the west and north, Germany to the east, and France to the south. Its capital and most populous city, Luxembourg, is one of the four institutional seats of the European Union (together with Brussels, Frankfurt, and Strasbourg) and the seat of several EU institutions, notably the Court of Justice of the European Union, the highest judicial authority. Luxembourg's culture, people, and languages are highly intertwined with its French and German neighbors; while Luxembourgish is legally the only national language of the Luxembourgish people, French and German are also used in administrative and judicial matters and all three are considered administrative languages of the cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cancoillotte
''Cancoillotte'' or ''cancoyotte'' is a runny French cheese made from metton cheese, and produced principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called ''Kachkéis'' or ''Kochkäse'' in German (cooked cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot. History The cheese was first made in the village of Oyrières, near Champlitte, in Haute-Saône. It appeared no later than the 16th century. The name dates from the 19th century, from "coille," derived from ''cailler'' (to curdle), referring to milk left after cream extraction (resulting in a lower fat content). Production Traditionally, cancoillote is produced when metton cheese is melted over a small flame, with a little water or milk, and salt or butter added before serving. Sometimes garlic is added as well. Recently there are commercial versions with wine, cumin or other additions. Cancoillotte is typically sold in quantities averagin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicia Faba
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, ''Vicia faba'' var. ''equina'' Pers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Judd Mat Gaardebounen
''Judd mat Gaardebounen'' is a savory dish of smoked pork collar and broad beans which is one of the most widely recognized national dishes of Luxembourg. It is associated with the village of Gostingen in the south-east of the country where the inhabitants have earned the nickname of ''Bounepatscherten'' as a result of their well-known broad beans. Preparation After being soaked in water overnight, the cured (or smoked) pork collar is boiled and skimmed, then allowed to simmer with leeks, carrots, celery and cloves for about two hours. A bouquet garni should be included, together with a glass of Moselle wine. For the beans, blanched in water for 5 minutes, a sauce is prepared. Chopped onion, bacon cubes and flour are browned in butter in a saucepan, meat stock is stirred in and the sauce, which should be fairly liquid, is left to simmer for some 20 minutes. The blanched beans are added to the sauce together with finely ground fresh savoury, pepper and salt. When the pork is rea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * Main cour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oesling
The Oesling or Ösling () is a region covering the northern part of both the Grand Duchy of Luxembourg and Eifelkreis Bitburg-Prüm, within the greater Ardennes area that also covers parts of Belgium and France. The Oesling covers 32% of the territory of Luxembourg; to the south of the Oesling lies the Gutland (literally "Good Land"), which covers the remaining 68% of the Grand Duchy as well as the southern part of the Eifelkreis Bitburg-Prüm. Features The region is characterised by hills and large deciduous forests. Almost all of Luxembourg's tallest hills are in the Oesling, particularly in the north and north-west, near the borders with Belgium and Germany. Its main hill chains are cut by scenic river valleys, most notable those of the Clerve, Our, upper Sauer, and Wiltz. Towns and villages The Oesling is sparsely populated, with few larger towns; Clervaux, Vianden and Wiltz are the largest ones in the Luxembourgish part of the Oesling, of which only Wiltz has a populati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Éisleker Ham
''Éisleker Ham'' or ''Jambon d'Oesling'', literally Oesling ham, is a speciality from the Oesling region in the north of Luxembourg which is produced from the hind legs of pigs. Traditionally, it was prepared by marinating the hams in herbs and vinegar for several days, then hanging them in a chimney for long periods of cold smoking. Today the meat is cured in brine for two weeks and placed in a smoker fed from beech and oak chips for about a week. Jambon d'Oesling is protected under EU regulations as having PGI status. ''Éisleker Ham'' is usually served cold, very thinly sliced, with fried potatoes, salad, and fresh bread or in small slices spread over buttered bread as an open sandwich known as ''Hameschmier''. ''luxembourg.lu''. Retrieved 1 December 2011.
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Mosel (wine Region)
Mosel () is one of 13 German wine regions (''Weinbaugebiete'') for quality wines (''Qualitätswein'', formerly ''QbA'' and ''Prädikatswein''), and takes its name from the Mosel River (french: Moselle; Luxembourgish: ''Musel''). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.J. Robinson ''Jancis Robinson's Wine Course'' Third Edition, pp. 264-265. Abbeville Press 2003 . The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65 ° degrees incline, the steepest recorded vineyard in the world is the ''Calmont'' vineyard located on the Mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
River Moselle
The Moselle ( , ; german: Mosel ; lb, Musel ) is a river that rises in the Vosges mountains and flows through north-eastern France and Luxembourg to western Germany. It is a bank (geography), left bank tributary of the Rhine, which it joins at Koblenz. A small part of Belgium is in its drainage basin, basin as it includes the Sauer and the Our River, Our. Its lower course "twists and turns its way between Trier and Koblenz along one of Germany's most beautiful river valleys."''Moselle: Holidays in one of Germany's most beautiful river valleys'' at www.romantic-germany.info. Retrieved 23 Jan 2016. In this section the land to the north is the Eifel which stretches into Belgium; to the south lies the Hunsrück. The river flows through a region that was cultivated by the Ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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