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Salmon Pie
Salmon pie, known as ''pâté au saumon'' in Quebec, is a pie or variant of ''tourtière'' filled with salmon. In Ireland, the most popular form of salmon pie resembles more chicken pie, where distinct pieces of salmon are cooked in the pie, in a sauce resembling ''suprême sauce'', in the base of which other ingredients have been cooked. The Irish also call ''salmon pie'' something that closely matches cottage pie or ''pâté chinois'', where salmon is at the base of an assembly, like for cottage pie, or at the base of a casserole, like for ''pâté chinois''. Other ingredients may be part of the salmon base, and be superposed, but in both cases the dish's assembly is completed by the application of mashed potatoes. In its Quebec version, ''pâté au saumon'', the pie is a preparation of cooked salmon and mashed potatoes, which, themselves, may include other ingredients such as eggs, parsley, black pepper, onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. Types Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe. Pickled cucumbers are flavored differently in different regions of the world. Brined pickles Brined pickles are prepared using the traditional process of natura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tourtière
Tourtière (, ) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas ''réveillon'' and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. It gets its name from the tourte, which is what it was originally made from. The tourte is the French name for a type of passenger pigeon that almost became extinct in North America. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century, immigrants from Quebec introduced the dish. There is no one correct filling; the meat depend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Cuisine
Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has evolved from centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Britain and other European regions. The cuisine is founded upon the crops and animals farmed in its temperate climate and the abundance of fresh fish and seafood from the surrounding waters of the Atlantic Ocean. Chowder, for example, is popular around the coasts. The development of Irish cuisine was altered greatly by the Tudor conquest of Ireland in the late 16th and early 17th centuries, which introduced a new agro-alimentary system of intensive grain-based agriculture and led to large areas of land being turned over to grain production. The rise of a commercial market in grain and meat altered the diet of the Irish populace by redirecting traditionally consumed products (such as beef) abroad as cash crops instead. Consequently, potato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Quebec
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians. Québec's cuisine is descended from 16th-century French cuisine and began to develop in New France from the labour-intensive nature of colonial life, the seasonality of ingredients and the need to conserve resources. It has been influenced by the province's history of fur trading and hunting, as well as Québec's winters, soil fertility, teachings from First Nations, British cuisine, American cuisine, historical trade relations and some immigrant cuisines. Québec is home to many unique dishes and is most famous for its poutine, ''tourtières'', ''pâté chinois'', pea soup, ''fèves au lard'', ''cretons'' and desserts such as '' grands-pères'', ''pouding chômeur'' and St. Catherine's taffy. Québec's unique dishes are the traditional fare of the holidays, as well as the ''temps des sucre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential health issues ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashed Potatoes
Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi. Ingredients Most authors recommend the use of "floury" potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance. The best-known floury varieties are King Edward, golden wonder, and red rascal in Britain and the Russet in North America. However, some recipes use "waxy" potatoes containing more amylopectin in their starch for a different texture or look; for instance, one pounded mashed potato dish from Yunnan cuisine (in southwestern C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pâté Chinois
Pâté chinois () ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French ''hachis Parmentier''. It is a traditional recipe in both Québécois cuisine and Acadian cuisine. Ingredients The dish is made with layered ground beef (sometimes mixed with sautéed diced onions) on the bottom, canned corn (either whole-kernel, creamed, or a mixture) for the middle layer, and mashed potatoes on top. Seasonings may be added to the top. Variations may include reversing the layering of ingredients with potatoes at the bottom, then meat, topped with creamed corn; adding diced bell peppers to the ground beef; and serving the dish with pickled eggs or beets. Once served, ketchup can be added. Origins There are no confirmed appearances of ''pâté chinois'' before the 1930s."Origines du pâté chinois" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Pie
Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and the 19th century, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef. History Cottage pie The term was in use by 1791. Parson Woodforde mentions "Cottage-Pye" in his diary entry for 29 August 1791, and several times thereafter. He records that the meat was veal but he does not say what the topping was. In 20th-century and later use it has widely, but not exclusively, been used for a dish of chopped or minced beef with a mashed potato topping. The beef may be fresh or previously cooked; the latter was at one time more usual. Well into the 20th century the absence of refrigeration ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suprême Sauce
''Suprême'' sauce is a classic and popular "daughter sauce" of French cuisine. It is made from mother sauce velouté, then thickened with cream. Recipes According the ''Larousse Gastronomique'', a seminal work of French ''haute cuisine'', first published in 1938, ''suprême'' sauce is made from the mother sauce ''velouté'' (white stock thickened with a white roux—in the case of ''suprême'' sauce, chicken stock is usually preferred), reduced with heavy cream or ''crème fraîche'', and then strained through a fine sieve. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in ''Larousse Gastronomique'' or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine. It is possible to make a similar sauce to pass for ''sauce suprême'' by taking béchamel sauce (a classic mother sauce made w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
