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Smørrebrød 4
(; originally , "butter and bread") smørbrød "butter bread" (Norwegian), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (, a dense, dark brown bread), topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. Bread Bread is a very important part of the Scandinavian diet, primarily , which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain.. Some toppings are served on ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. Toppings Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Remoulade
Rémoulade (; ) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). Use ''Rémoulade'' is originally from France, and can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are many other applications around the world. France ''Rémoulade'' is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly used in a dish called ''céleri rà ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugbrød
() is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. The dough may be made exclusively with rye flour or contain up to one third whole rye grains. A small amount of wheat flour, sugar or molasses is often added to adjust the taste or because wheat flour is cheaper than rye (contrary to in former times). ''Rugbrød'' was the major staple of most of the population until potatoes became widespread during the late 19th century, and even up to the 1950s, Danes ate much larger amounts of ''rugbrød'' than today. It has been discussed why this bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Radish
The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an Eating, edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman Empire, Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungency, pungent, slightly spicy flavor, varying in intensity depending on its growing environment. There are numerous variety (botany), varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, common smaller varieties being ready for consumption within a month, while larger ''daikon'' varieties take several months. Being easy to grow and quick to harvest, radishes are often planted by novi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garden Cress
Cress (''Lepidium sativum''), sometimes referred to as garden cress (or curly cress) to distinguish it from Cress (other), similar plants also referred to as cress (from old Germanic ''cresso'' which means sharp, spicy), is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and Mustard plant, mustard, sharing their peppery, tangy flavour and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepperwort, pepper grass, or poor man's pepper.Staub, Jack E, Buchert, Ellen75 Exceptional Herbs for Your GardenPublished by Gibbs Smith, 2008. , 9781423602514 This annual plant can reach a height of , with many branches on the upper part. The white to pinkish flowers are only across, clustered in small branched racemes. When consumed raw, cress is a high-nutrient food containing substantial content of Vitamin A, vitamins A, Vitamin C, C and Vitamin K, K and several dietary minerals. In agriculture Garden ... [...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] |
Aspic
Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ''aspic jelly''. In its simplest form, aspic is essentially a gelatinous version of conventional soup. History The 10th-century '' Kitab al-Tabikh'', the earliest known Arabic cookbook, contains a recipe for a fish aspic called . This dish was made by boiling several large fish heads with vinegar, parsley, cassia, whole onions, rue, black pepper, ginger, spikenard, galangal, clove, coriander seeds, and long pepper. The resulting dish was then colored with saffron to give it a "radiant red" color. The cooked fish heads and seasonings were then removed from the cooking liquid before the tongues and the lips were returned to steep until the liquid and everything in it had cooled and gelatinized. According to one poetic reference by Ibra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Beef
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dyrlægens Natmad
Dyrlægens natmad ("veterinarian's night food") is the Danish name for a '' smørrebrød'', also known as an open-faced sandwich, made with a particular selection of toppings. The name of this snack originated in the 1920s in Oskar Davidsen's sandwich bread restaurant in Copenhagen. According to food historian Nina Bauer the famous sandwich is named after one of the restaurant's regulars, a distinguished veterinarian named Sigurd Kejlgaard, who was employed to look after the horses in the royal stables and the contemporary Circus Miehe. The simplest form of ''Dyrlægens natmad'' consists of a slice of ''rugbrød'' with a base spread of butter or fat, a layer of '' leverpostej'', sliced salt beef, meat stock aspic and red onion rings on top.Opslag dyrlægens natmad i Fakstorp, Jørgen; Boyhus, Else-Marie, (red.) (1998), Gastronomisk Leksikon, Nordisk Forlag, . See also *Danish cuisine Danish cuisine ( da, det danske køkken) originated from the peasant population's own lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frikadeller
A frikadelle (plural frikadellen) is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Scandinavian and Polish cuisines. It is considered a national dish in Denmark. They are one of the most popular meals in Poland, where they are known as . In Norway, the dish is known as , and in Sweden as . There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word refers to meatballs that are boiled, not pan-fried. Etymology The origin of the word is uncertain. According to the '','' ' (pl. ) can be found end of the 17th century in German, and is related to the Italian , French , and Latin ('to roast'). Other variants used in Germany are , , , , and '/''Grilletta'' as well as the Austrian '. It may be derived from , a dish of sliced veal, larded with pork fat. In t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medisterpølse
Medisterpølse, medisterkorv or simply medister, is a Scandinavian specialty food consisting of a thick, spiced sausage made of minced pork and suet (or lard), stuffed into a casing. It is a slightly sweet-tasting sausage and the finely-ground meat is seasoned with chopped onion, allspice, cloves, salt and pepper. It is a traditional dinner sausage in Danish and Norwegian cuisine. The word ''medister'' is derived from a combination of ''med'' and ''ister'', respectively meaning 'with' and 'suet'. It was first used in print in a Swedish housekeeping book from the early 16th century. The sausage recipe has changed since then as the meat filling used to be hand-chopped with a knife, while today it is chopped very finely by machine, giving the sausage a different texture. It is made in one very long piece and then cut up after cooking, before serving. In contrast to many other types of sausage, ''medister'' is kept fresh and only cooked or fried during the final preparation. For thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smørrebrød 4
(; originally , "butter and bread") smørbrød "butter bread" (Norwegian), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (, a dense, dark brown bread), topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. Bread Bread is a very important part of the Scandinavian diet, primarily , which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain.. Some toppings are served on ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. Toppings Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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