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Sea-pie
Sea-pie is a layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Its popularity was passed on to the New England colonies sufficiently to be included in Amelia Simmons's landmark 1796 book '' American Cookery''. Sea-pie is made by lining a saucepan or pot with a thick layer of pastry, and then filling the pot with alternating layers of meat (such as pork, beef, fish, or pigeon) or stew, and vegetables; and, topping the layered ingredients with pastry. There is no set list of ingredients; rather, sea-pie is made with whatever meat and vegetables are on-hand at the time it is made. In Quebec this dish is called ''cipaille'', ''cipâtes'' or ''six-pâtes'' (in French), and is a traditional Quebecois dish. It contains no fish or other seafood, but moose, partridge, hare, beef, veal, pork and chicken (or a simpler permutation of these). The French name most likely originated as an adaptation of ''sea-pie''. See also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Pie
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. Many varieties have a flaky crust. History The origins of the meat pie have been traced back to the Neolithic period, around 9500 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts. The ancient Egyptians' diet featured basic pies made from oat, wheat, rye, and barley, filled with honey and baked over hot coals. The Greeks used a flour-water paste resembling pie pastry, and filled it with meat. These pies were usually fried or cooked under coals. The Romans adopted the Greek creations, using a variety of meats, oysters, mussels, lampreys, and fish as filling and a mixture of flour, oil, and water for the crust. This 'pastry' cover was not meant to be eaten and was di ... [...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#North America, 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 Cuisine of Quebec, exclusive to Quebec. It is a Traditional food, 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, Massachusetts, Chicopee and Attleboro, Massachusetts, Attleboro), late 19th an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pies, Tarts And Flans
This is a list of pies, tarts and flans. A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. Flan (pie), Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling. A typical flan of this sort is round, with shortcrust pastry. Pies, tarts and flans See also * List of baked goods * List of breads * List of cakes * List of cookies * List of desserts * List of pastries * List of puddings References External links 25 Perfect Pies Martha Stewart. {{Lists of prepared foods Pies, Lists of foods by type, Pies Dessert-related lists, Pies Tarts, * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quebec
Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirteen provinces and territories of Canada. It is the largest province by area and the second-largest by population. Much of the population lives in urban areas along the St. Lawrence River, between the most populous city, Montreal, and the provincial capital, Quebec City. Quebec is the home of the Québécois nation. Located in Central Canada, the province shares land borders with Ontario to the west, Newfoundland and Labrador to the northeast, New Brunswick to the southeast, and a coastal border with Nunavut; in the south it borders Maine, New Hampshire, Vermont, and New York in the United States. Between 1534 and 1763, Quebec was called ''Canada'' and was the most developed colony in New France. Following the Seven Years' War, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Pie
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. Many varieties have a flaky crust. History The origins of the meat pie have been traced back to the Neolithic period, around 9500 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts. The ancient Egyptians' diet featured basic pies made from oat, wheat, rye, and barley, filled with honey and baked over hot coals. The Greeks used a flour-water paste resembling pie pastry, and filled it with meat. These pies were usually fried or cooked under coals. The Romans adopted the Greek creations, using a variety of meats, oysters, mussels, lampreys, and fish as filling and a mixture of flour, oil, and water for the crust. This 'pastry' cover was not meant to be eaten and was di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Cookery
''American Cookery'', by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: ''American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life.'' Simmons' ''American Cookery'' used terms known to Americans, and ingredients that were readily available to American cooks. It was the first cookbook to include New England specialties such as Indian pudding, johnnycake, and what is now called pumpkin pie. The cookbook was the first to suggest serving cranberry with turkey, and the first to use the Hudson River Valley Dutch word cookey. It introduced the use of pearlash, a precursor of baking soda, as a ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak And Oyster Pie
Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also common in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. In New Zealand, steak and oyster pie may be made with Bluff oysters. It may also be made with ale Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops. As with most beers, ale typically has a bittering agent to bala .... The dish is prepared by Rick Stein using Guinness beer. See also * List of pies, tarts and flans * List of regional dishes of the United States References External links Recipefrom a 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Cuisine
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their own culinary traditions in what is now Canada since time immemorial. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna.Jacobs, H. (2009). Structural Elements in Canadian Cuisine. Cuizine, 2(1), 0–0. https://doi.org/10.7202/039510ar Modern Canadian cuisine has maintained this dedication to local ingredients and '' terroir'', as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary p ... [...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 sucres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British America
British America comprised the colonial territories of the English Empire, which became the British Empire after the 1707 union of the Kingdom of England with the Kingdom of Scotland to form the Kingdom of Great Britain, in the Americas from 1607 to 1783. Prior to the union, this was termed ''English America'', excepting Scotland's failed attempts to establish its own colonies. Following the union, these colonies were formally known as British America and the British West Indies before the Thirteen Colonies declared their independence in the American Revolutionary War (1775–1783) and formed the United States of America. After the American Revolution, the term '' British North America'' was used to refer to the remainder of Great Britain's possessions in North America. The term British North America was used in 1783, but it was more commonly used after the ''Report on the Affairs of British North America'' (1839), generally known as the '' Durham Report''. History ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amelia Simmons
Amelia Simmons is an American writer noted for publishing the ''American Cookery''. This cookbook is considered an important text that provided insights into the language and culinary practices of former colonists, helping shape American identity. It is considered the first American cookbook published in the United States. Biography Little is known about Simmons' life except that she was an orphan. She was left to the care of several guardians and this was said to have helped shape her character, one that had an opinion and determination of her own. A single-woman publishing her own book demonstrated this since it was not an everyday occurrence during her time. Simmons was also forced to earn her living as a domestic worker. She was later described as a woman of modest means. In her published book, it was noted that she was preoccupied with that status in life. In her own words, Simmons claimed she was "circumscribed in her knowledge" and lacked "an education sufficient to pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New France
New France (french: Nouvelle-France) was the area colonized by France in North America, beginning with the exploration of the Gulf of Saint Lawrence by Jacques Cartier in 1534 and ending with the cession of New France to Great Britain and Spain in 1763 under the Treaty of Paris. The vast territory of ''New France'' consisted of five colonies at its peak in 1712, each with its own administration: Canada, the most developed colony, was divided into the districts of Québec, Trois-Rivières, and Montréal; Hudson Bay; Acadie in the northeast; Plaisance on the island of Newfoundland; and Louisiane. It extended from Newfoundland to the Canadian Prairies and from Hudson Bay to the Gulf of Mexico, including all the Great Lakes of North America. In the 16th century, the lands were used primarily to draw from the wealth of natural resources such as furs through trade with the various indigenous peoples. In the seventeenth century, successful settlements began in Acadia and in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
