|
Stamppot
''Stamppot'' (English: 'mash pot') is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables. History and description These vegetable pairings traditionally include sauerkraut, endive, kale, spinach, turnip greens, or carrot and onion (the combination of the latter two is known as ''hutspot'' in the Netherlands and as '' wortelstoemp'' in Belgium). Leafy greens such as endive may be left raw and added to the potatoes only at the mashing stage. Some less common regional varieties of ''stamppot'' are made with fruit and potatoes, such as ''blauwe bliksem'' (blue lightning), made with pears, and ''hete bliksem'' (hot lightning), made with sweet apples. Pineapple may also be included in sauerkraut or endive stamppot. In recent years, variations on the traditional stamppot have been becoming more and more popular with people adding ingredients such as rocket, leeks, beets, sweet potato, mushrooms and various other vegetables. Sometimes, fish i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grünkohlessen
''Grünkohlessen'' ( da, Grønlangkål, nl, Boerenkool) is an old wintertime tradition, custom in North Germany, and parts of Scandinavia (Denmark and Scania), involving drinking, games, and a feast of regional dishes, typically featuring kale, potatoes, and sausages. It is practised in the Bremen (state), Free Hanseatic City of Bremen and its surrounding districts of Landkreis Osterholz, Osterholz, Landkreis Diepholz, Diepholz, Landkreis Verden, Verden and Landkreis Rotenburg (Wümme), Rotenburg, in Oldenburg Land, the Landkreis Grafschaft Bentheim, County of Bentheim, Emsland, Osnabrück Land and East Frisia, in the Middle Weser Region, and also in Hamburg, Landkreis Cuxhaven, Cuxhaven, in the Hanover Region, Brunswick Land, in the Elbe-Börde Heath, Magdeburg region, in Westphalia and Schleswig-Holstein. ''Grünkohl'' (similar to ''Braunkohl'' and the Dutch ''boerenkool'' but with curly cale instead of cabbage, and creamed) is kale, curly-leafed kale, a type of cabbage, tradi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rookworst
The Rookworst (; smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to Great Britain. the Rookworst is a traditional ingredient in the stamppot. Typical Dutch rookworst is made with pork, but in recent years, turkey-based rookworst is available in most Dutch supermarkets. Rookworst was traditionally smoked over smouldering woodchips. Today, most commercially available rookworst is not smoked, but has smoke aromatics added to give the characteristic flavour. Glucono delta-lactone is added to lower the pH and add to shelf life. There are two types of rookworst: #The most common form of rookworst is a cooked sausage, sold in a vacuum pack. As this sausage leaves the factory already cooked, it is shelf-stable for weeks, and only needs to be reh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rookworst
The Rookworst (; smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to Great Britain. the Rookworst is a traditional ingredient in the stamppot. Typical Dutch rookworst is made with pork, but in recent years, turkey-based rookworst is available in most Dutch supermarkets. Rookworst was traditionally smoked over smouldering woodchips. Today, most commercially available rookworst is not smoked, but has smoke aromatics added to give the characteristic flavour. Glucono delta-lactone is added to lower the pH and add to shelf life. There are two types of rookworst: #The most common form of rookworst is a cooked sausage, sold in a vacuum pack. As this sausage leaves the factory already cooked, it is shelf-stable for weeks, and only needs to be reh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kale
Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). Kales are considered to be closer to wild cabbage than most of the many domesticated forms of ''Brassica oleracea''. Etymology ''Kale'' originates from Northern Middle English ''cale'' (compare Scots ''kail'' and German ''Kohl'') for various cabbages. The ultimate origin is Latin ''caulis'' 'cabbage'. History Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the 4th century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. The earliest record of cabbages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardon
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. The ''Oxford English Dictionary'' defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the ''Middle English Dictionary'', the earliest occurrence of the word is in 1381, in the work ''Pegge Cook''; it advises to insert lardons in cra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hutspot
''Hutspot'' (Dutch), ''hochepot'' (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional Dutch cuisine. Hutspot is also found in the Indonesian cuisine due to their colonial ties. History of the dish According to legend, the recipe came from the cooked potato bits left behind by hastily departing Spanish soldiers during their Siege of Leiden in 1574 during the Eighty Years' War, when the liberators breached the dikes of the lower lying polders surrounding the city. This flooded all the fields around the city with about a foot of water. As there were few, if any, high points, the Spanish soldiers camping in the fields were essentially flushed out. The anniversary of this event, known as '' Leidens Ontzet'', is still celebrated every October 3 in Leiden and by Dutch expatriates the world over. Traditionally, the celebration includes consumption of a lot of ''hutspot''. ''Hutspot'' is normally cooked w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hutspot
''Hutspot'' (Dutch), ''hochepot'' (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional Dutch cuisine. Hutspot is also found in the Indonesian cuisine due to their colonial ties. History of the dish According to legend, the recipe came from the cooked potato bits left behind by hastily departing Spanish soldiers during their Siege of Leiden in 1574 during the Eighty Years' War, when the liberators breached the dikes of the lower lying polders surrounding the city. This flooded all the fields around the city with about a foot of water. As there were few, if any, high points, the Spanish soldiers camping in the fields were essentially flushed out. The anniversary of this event, known as '' Leidens Ontzet'', is still celebrated every October 3 in Leiden and by Dutch expatriates the world over. Traditionally, the celebration includes consumption of a lot of ''hutspot''. ''Hutspot'' is normally cooked w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beet
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of ''Beta vulgaris'' grown for their edible taproots and leaves (called beet greens); they have been classified as ''B. vulgaris'' subsp. ''vulgaris'' Conditiva Group. Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 70 possibly of Celtic origin, becoming ''bete'' in Old English. ''Root'' derives from the late Old English ''rōt'', itself from Old Norse ''rót''. History The domesticati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubble And Squeak
Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients. History The name of the dish, according to the '' Oxford English Dictionary'' (OED), alludes to the sounds made by the ingredients when being fried. The first recorded use of the name listed in the OED dates from 1762; ''The St James's Chronicle'', recording the dishes served at a banquet, included "Bubble and Squeak, garnish'd with Eddowes Cow Bumbo, and Tongue". A correspondent in ''The Public Advertiser'' two years later reported making "a very hearty Meal on fried Beef and Cabbage; though I could not have touched it had my Wife recommended it to me under the fashionable Appe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
