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Hasenpfeffer
Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. Description ''Hase'' is German for "hare", and ''pfeffer'' is German for "pepper", although in the culinary context it refers generically to the spices and seasonings in a dish overall, as with the German ginger cookies called pfeffernüsse. Seasonings typically include fresh cracked black pepper or whole peppercorns, along with salt, onions, garlic, lemon, sage, thyme, rosemary, allspice, juniper berries, cloves, and bay leaf. In Dutch the term "Hazenpeper" was first attested in 1599 and also mentioned in 1778, both as 'a dish made with the meat of a hare'. In Bavaria and Austria, the cuisines of which have been influenced by neighboring Hungarian and Czech culinary traditions, hasenpfeffer can include sweet or hot paprika. In the Netherlands the dish is often made with some adde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hare
Hares and jackrabbits are mammals belonging to the genus ''Lepus''. They are herbivores, and live solitarily or in pairs. They nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. The genus includes the largest lagomorphs. Most are fast runners with long, powerful hind legs, and large ears to dissipate body heat. Hare species are native to Africa, Eurasia and North America. A hare less than one year old is called a "leveret". A group of hares is called a "husk", a "down" or a "drove". Members of the ''Lepus'' genus are considered true hares, distinguishing them from rabbits which make up the rest of the Leporidae family. However, there are five leporid species with "hare" in their common names which are not considered true hares: the hispid hare (''Caprolagus hispidus''), and four species known as red rock hares (comprising ''Pronolagus''). Conversely, several ''Lepus'' species are called "jackrabbits", but classed as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces ( gravies), are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark. Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, caraway seeds, celery seeds and dill seeds. Typical Hungarian food is heavy on dairy and meats, similar to that of neighboring Czech, and Slovak cuisines. Chicken, pork and beef are common, while turkey, duck, lamb, fish an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austria
Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous city and state. A landlocked country, Austria is bordered by Germany to the northwest, the Czech Republic to the north, Slovakia to the northeast, Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the west. The country occupies an area of and has a population of 9 million. Austria emerged from the remnants of the Eastern and Hungarian March at the end of the first millennium. Originally a margraviate of Bavaria, it developed into a duchy of the Holy Roman Empire in 1156 and was later made an archduchy in 1453. In the 16th century, Vienna began serving as the empire's administrative capital and Austria thus became the heartland of the Habsburg monarchy. After the dissolution of the H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavaria
Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total land area of Germany. With over 13 million inhabitants, it is second in population only to North Rhine-Westphalia, but due to its large size its population density is below the German average. Bavaria's main cities are Munich (its capital and largest city and also the third largest city in Germany), Nuremberg, and Augsburg. The history of Bavaria includes its earliest settlement by Iron Age Celtic tribes, followed by the conquests of the Roman Empire in the 1st century BC, when the territory was incorporated into the provinces of Raetia and Noricum. It became the Duchy of Bavaria (a stem duchy) in the 6th century AD following the collapse of the Western Roman Empire. It was later incorporated into the Holy Roman Empire, became an ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dutch Language
Dutch ( ) is a West Germanic language spoken by about 25 million people as a first language and 5 million as a second language. It is the third most widely spoken Germanic language, after its close relatives German and English. ''Afrikaans'' is a separate but somewhat mutually intelligible daughter languageAfrikaans is a daughter language of Dutch; see , , , , , . Afrikaans was historically called Cape Dutch; see , , , , , . Afrikaans is rooted in 17th-century dialects of Dutch; see , , , . Afrikaans is variously described as a creole, a partially creolised language, or a deviant variety of Dutch; see . spoken, to some degree, by at least 16 million people, mainly in South Africa and Namibia, evolving from the Cape Dutch dialects of Southern Africa. The dialects used in Belgium (including Flemish) and in Suriname, meanwhile, are all guided by the Dutch Language Union. In Europe, most of the population of the Netherlands (where it is the only official language spoken country ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition. Sources Bay leaves come from several plants, such as: *Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. *California bay leaf. The leaf of the California bay tree (''Umbel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cloves
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English ''clow of gilofer'', Anglo-French ''clowes de gilofre'' and Old French ''clou de girofle'', from the Latin word ''clavus'' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French ''girofle'' and Latin ''caryophyllon'', from the Greek ''karyophyllon'' "clove", literally "nut leaf". Botanical features The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juniper Berries
A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry, but a cone with unusually fleshy and merged scales, which gives it a berry-like appearance. The cones from a handful of species, especially ''Juniperus communis'', are used as a spice, particularly in European cuisine, and also give gin its distinctive flavour. Juniper berries are among the only spices derived from conifers,Chapter 8: Seeds, Fruits, and Cones Retrieved July 27, 2006. along with buds. Description '''' berries vary fr ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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