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Salmorejo
Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs.Teresa Barrenechea, Christopher Hirsheimer, Jeffrey Koehler, (2005), ''The cuisines of Spain: exploring regional home cooking'', New York, Ten Speed Press, , pag. 67 The bread used for salmorejo is called '' pan de telera'', which is equivalent to Castilian pan candeal. This is a bread with a very dense and white crumb (as it is made with a variety of wheat flour that has a high protein content and less water and gluten content than other flours) and thin crust. Using this kind of bread is important to give salmorejo its characteristic texture. It is believed that the original recipe was brought from the region of Alentej ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmorejo Cordouan
Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs.Teresa Barrenechea, Christopher Hirsheimer, Jeffrey Koehler, (2005), ''The cuisines of Spain: exploring regional home cooking'', New York, Ten Speed Press, , pag. 67 The bread used for salmorejo is called '' pan de telera'', which is equivalent to Castilian pan candeal. This is a bread with a very dense and white crumb (as it is made with a variety of wheat flour that has a high protein content and less water and gluten content than other flours) and thin crust. Using this kind of bread is important to give salmorejo its characteristic texture. It is believed that the original recipe was brought from the region of Ale ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Telera (Spanish Bread)
In Spain, telera is a typical bread from the area of Córdoba (in Andalusia). Includes ~W130 wheat flour, sourdough, water, salt and yeast. Its peculiar shape, which resembles a '' montera'' (the traditional hat of a ''torero''), is the result of the deep marks (''greña'') that are made, generally two, and diagonally along the piece. Being a candeal bread, it is quite durable, but when it gets hard, it is typically used to make salmorejo from Córdoba. Features The ''telera cordobesa'' belongs to a family of Spanish breads called ''panes candeales'' ('candeal breads', also known as ''pan bregado'' or ''pan sobado''), which have a long tradition in Andalusia, Extremadura and the two Castiles. These breads are made from durum wheat ( ''Triticum turgidum'' var. ''durum'' L.). Origin Traditionally it is said that the name of telera is a contraction of ''tres hileras'' ("three rows"), since it consists of two diagonal ridges that separate the bark into three parts. But the aut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gazpacho
Gazpacho (; ) or Gaspacho (), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool. Although there are other recipes called ''gazpacho'', such as ''gazpacho manchego'', the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo. History There are many theories as to the origin of gazpacho, including one that says it was a soup of bread, olive oil, water, vinegar, and garlic that arrived in Spain with the Romans. Once in Spain, it became a part of southern cuisine, particularly in Córdoba, Seville or Granada Castilian kingdoms; using stale bread, garlic, ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gazpacho
Gazpacho (; ) or Gaspacho (), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool. Although there are other recipes called ''gazpacho'', such as ''gazpacho manchego'', the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo. History There are many theories as to the origin of gazpacho, including one that says it was a soup of bread, olive oil, water, vinegar, and garlic that arrived in Spain with the Romans. Once in Spain, it became a part of southern cuisine, particularly in Córdoba, Seville or Granada Castilian kingdoms; using stale bread, garlic, ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika
Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In some languages, but not English, the word ''paprika'' also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group (e.g. bell peppers). All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add color and flavor to many types of dishes in diverse cuisines. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rabbit
Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit species and its descendants, the world's 305 breeds of domestic rabbit. ''Sylvilagus'' includes 13 wild rabbit species, among them the seven types of cottontail. The European rabbit, which has been introduced on every continent except Antarctica, is familiar throughout the world as a wild prey animal and as a domesticated form of livestock and pet. With its widespread effect on ecologies and cultures, the rabbit is, in many areas of the world, a part of daily life—as food, clothing, a companion, and a source of artistic inspiration. Although once considered rodents, lagomorphs like rabbits have been discovered to have diverged separately and earlier than their rodent cousins and have a number of traits rodents lack, like two extra incis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alentejo
Alentejo ( , ) is a geographical, historical, and cultural region of south–central and southern Portugal. In Portuguese, its name means "beyond () the Tagus river" (''Tejo''). Alentejo includes the regions of Alto Alentejo and Baixo Alentejo. It corresponds to the districts of Beja, Évora, Portalegre, and Alentejo Litoral. Its main cities are Évora, Beja, Sines, Serpa, Estremoz, Elvas, and Portalegre. It has borders with Beira Baixa in the north, with Spain (Andalucia and Extremadura) in the east, Algarve in the south, and the Atlantic Ocean, Ribatejo, and Estremadura in the west. Alentejo is a region known for its traditional polyphonic singing groups, similar to those found in Tuscany, Corsica, and elsewhere. History The comarca of the Alentejo became the Alentejo Province, divided into upper (Alto Alentejo Province) and lower (Baixo Alentejo Province) designations. The modern NUTS statistical region, Alentejo Region, was expropriated from the medieval provi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmoriglio
Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley).Rosetta Costantino with Janet Fletcher, ''My Calabria: Rustic Family Cooking from Italy's Undiscovered South'' (W.W. Norton, 2010), p. 172. It is common in SicilyAnna Muffoletto, ''The Art of Sicilian Cooking'' (Doubleday, 1971), p. 161. and CalabriaGillian Riley, "Calabria" in ''The Oxford Companion to Italian Food'' (Oxford University Press, 2007), pp. 86-89. as an accompaniment to seafoods or meats, especially swordfish. Salmoriglio shares the same etymology as Spanish salmorejo (from Latin ''salimuria'' meaning "brine"). However, they are two entirely different dishes, salmoriglio being a sauce or condiment based on lemon, herbs and oil, whereas salmorejo is a Spanish soup consisting of tomatoes and bread. See also * Mojo * Chimichurri Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canary Islands
The Canary Islands (; es, Canarias, ), also known informally as the Canaries, are a Spanish autonomous community and archipelago in the Atlantic Ocean, in Macaronesia. At their closest point to the African mainland, they are west of Morocco. They are the southernmost of the autonomous communities of Spain. The islands have a population of 2.2 million people and they are the most populous special territory of the European Union. The seven main islands are (from largest to smallest in area) Tenerife, Fuerteventura, Gran Canaria, Lanzarote, La Palma, La Gomera, and El Hierro. The archipelago includes many smaller islands and islets, including La Graciosa, Alegranza, Isla de Lobos, Montaña Clara, Roque del Oeste, and Roque del Este. It also includes a number of rocks, including those of Salmor, Fasnia, Bonanza, Garachico, and Anaga. In ancient times, the island chain was often referred to as "the Fortunate Isles". The Canary Islands are the southernmost region of Spain, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marinade
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Marinades vary between different cuisines. Marinating is similar to brining, except that brining generally does not involve a significant amount of acid. It is also similar to pickling, except that pickling is generally done for much longer periods, primarily as a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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