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Poutine Râpée
is a traditional Acadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato. Some versions of the dish call for the dumpling to be boiled on its own for several hours. Because of the time it takes to prepare , it is generally regarded as a special occasion meal, especially popular during the holidays. White or brown sugar, maple syrup or fruit preserves may accompany the dish. Etymology The origin of the term ''poutine'' is unclear, but it might be a bastardisation of "pudding"; ''râpé, -e'' is[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canada
Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world's second-largest country by total area. Its southern and western border with the United States, stretching , is the world's longest binational land border. Canada's capital is Ottawa, and its three largest metropolitan areas are Toronto, Montreal, and Vancouver. Indigenous peoples have continuously inhabited what is now Canada for thousands of years. Beginning in the 16th century, British and French expeditions explored and later settled along the Atlantic coast. As a consequence of various armed conflicts, France ceded nearly all of its colonies in North America in 1763. In 1867, with the union of three British North American colonies through Confederation, Canada was formed as a federal dominion of four provinces. This began an accretion of provinces an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Language
French ( or ) is a Romance language of the Indo-European family. It descended from the Vulgar Latin of the Roman Empire, as did all Romance languages. French evolved from Gallo-Romance, the Latin spoken in Gaul, and more specifically in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French ( Francien) largely supplanted. French was also influenced by native Celtic languages of Northern Roman Gaul like Gallia Belgica and by the ( Germanic) Frankish language of the post-Roman Frankish invaders. Today, owing to France's past overseas expansion, there are numerous French-based creole languages, most notably Haitian Creole. A French-speaking person or nation may be referred to as Francophone in both English and French. French is an official language in 29 countries across multiple continents, most of which are members of the ''Organisation internationale de la Francophonie'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyzy (dish)
Pyzy ( singular: ''pyza'') are a type of dumpling (kluski). The dish is most commonly referred to in its plural for ''pyzy'', as it is most commonly served as a main course meal: large oval-shaped kluski, characteristic to Polish cuisine. Potato ''pyzy'' Potato pyzy are prepared from a raw or a mix of raw and boiled potatoes, optionally with added flour, eggs and salt, cooked in boiling water. Stuffed with meat, twaróg or mushroom stuffing, alternatively served without stuffing, and instead served with bacon, lard or fried onion. Dishes prepared similar to potato pyzy include goły, kartacze and Silesian dumplings. Leavened ''pyzy'' Leavened pyzy or ''pyzy drożdżowe'' are prepared from flour, eggs, yeast, milk, butter, sugar and salt. These are cooked in boiling water (similar to pampuchy) or on steam. In literature, pyzy are said to also be prepared by being baked in an oven. See also *Cepelinai *Poutine râpée is a traditional Acadian dish that in its most com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raspeball
Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling. A similar German dish is called '' Kartoffelklöße''. The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually Barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture. The dish is more common in the southern region ( Sørlandet) where "kompe" is the most common name, western region (Vestlandet) where the terms "raspeball", "komle", and "potetball" are the most used and middle region (Trøndelag) where it is nearly always called "klubb". In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as "Komle-torsdag". There are a great variety of regional variations to the dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palt
Palt is a traditional Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side. Variations Blodpalt is an old-fashioned Swedish dish still fairly common in northern Sweden and Finland. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food. Blodpalt is made out of blood (cattle or pig in the south, reindeer in the very north) mixed up with flour where the most commonly used are rye, wheat and/or barley. After allowed to swell over night, mashed winter potatoes are added. The "dough" is then formed into lumps and boiled until they float up, and then served with fried pork. This made the dish a nutritious meal often eaten during the dark part of the year. Pitepalt is a potato palt and the speciality of the city of Piteå, though vari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kroppkaka
Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße. Kroppkakor are served with butter (melted), lingonberry jam or heavy cream. There are some regional variations of the recipe with different proportions of boiled and raw potatoes. Spices are heavily featured in some variations. Kroppkakor are mainly eaten in the southern Swedish landskap (provinces) of Öland, Småland, Gotland and Blekinge. The dish is very different between regions. In Blekinge, the kroppkakor are called ”grey kroppkakor” and are made from almost only raw potatoes and only a tiny bit boiled potatoes are used. In Öland, kroppkakor are made from mostly raw potatoes and a small amount of boiled potato. In Småland, kroppkakor are made of mostly boiled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cepelinai
Cepelinai ( "zeppelins"; singular: ''cepelinas'') or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania, and is typically served as a main dish. The name of cepelinai comes from their shape that resembles of a Zeppelin airship. Cepelinai are typically around 10–20 cm long, although the size depends on where they are made: in the western counties of Lithuania cepelinai are made bigger than in the east. In Samogitia cepelinai are called ''cepelinā''. After boiling, the ''cepelinai'' are often served with sour cream sauce and bacon bits or pork rinds. In the Suwałki Region, Podlachia, Warmia and Masuria it is known as ''kartacz'' (: ''grapeshot''). It is a part of the cuisine of north-eastern Poland. Similar dishes include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acadia
Acadia (french: link=no, Acadie) was a colony of New France in northeastern North America which included parts of what are now the Maritime provinces, the Gaspé Peninsula and Maine to the Kennebec River. During much of the 17th and early 18th centuries, Norridgewock on the Kennebec River and Castine at the end of the Penobscot River were the southernmost settlements of Acadia. The French government specified land bordering the Atlantic coast, roughly between the 40th and 46th parallels. It was eventually divided into British colonies. The population of Acadia included the various indigenous First Nations that comprised the Wabanaki Confederacy, the Acadian people and other French settlers. The first capital of Acadia was established in 1605 as Port-Royal. An English force from Virginia attacked and burned down the town in 1613, but it was later rebuilt nearby, where it remained the longest-serving capital of French Acadia until the British siege of Port Royal in 17 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...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] |
