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Smântână
Smetana (or ''smotana'') is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to ''crème fraîche'' (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from ''crème fraîche'' and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. Uses and distribution Smetana is also used in other central Central and Eastern European cuisines in appetizers, main courses, soups and desserts. For example, it may be blended with soups, vegetable salads, cole slaw, and meat dishes. It is served with dumplings (''pelmeni'', ''pierogi'', ''varenyky''), or with pancakes (''bliny'', '' palacsinta'', ''naleśniki'', ''oladyi'', ''syrniki''). It is also used as a filling in savoury pancakes. Smetana can be blended to a Liptauer-like cheese spread with quark or cottage cheeses, onions, paprik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Varenyky
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and further f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierogi
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and further f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borscht
Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukraine, Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based Sorrel soup, green borscht, rye-based Sour rye soup, white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of Heracleum sphondylium, common hogweed (''Heracleum sphondylium''), a herbaceous plant growing in damp meadows, which lent the dish its Slavic languages, Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone Stock (food), stock with Sautéing, sautéed veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oladyi
Oladyi (russian: оладьи pl., diminutive: оладушки, ''oladushki'', sg. оладья, ''oladya'') are small thick pancakes or fritters common in Russian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt and sugar with yeast or baking soda. The batter may also be based on kefir, soured milk or yoghurt. It may contain various additions, such as apple or raisins. Oladki are usually served with smetana (sour cream), as well as with sweet toppings such as jam, powidl, honey etc. Savoury versions may be served with caviar, similarly to blini. Generally, the term ''oladki'' in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes (картофельные оладьи), carrot fritters (морковные оладьи), bean pancakes (оладьи из бобовых), rice pancakes (рисовые оладьи), summer squash fritters (кабачковые оладь ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palatschinke
Palatschinke (or palaccinka, plural palatschinken) is a thin crêpe-like variety of pancake of Greco-Roman origin. While the dessert is most common in South and West Slavic countries, it is also generally known in other parts of Central and Eastern Europe. Names of the dish include ''palaçinka'' ( Albanian), ''Palatschinke'' (pl. ''Palatschinken'') (Austrian German), ''palačinka'' (pl. ''palačinke'') ( Bosnian, Croatian, Montenegrin, Slovene), ''palacinka'' ( Slovak), ''palačinka'' (Czech), ''палачинка'' (Bulgarian, Macedonian, Serbian), ''налисник'' (Ukrainian), '' naleśnik'' (Polish), ''clătite'' (Romanian), ''palacinta'' or ''palacinca'' (Italian) and ''palacsinta'' ( Hungarian). History and etymology The dish is of Greco-Roman origin.. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned ''plakous''. Cato the Elder's short work '' De agri cultura'' ("On Farming") from about 160 BC includes an elaborate recipe for ''pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recipes
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. History Early examples The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food. Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his ''Deipnosophistae''. Athenaeus mentions many other cookbooks, all of them lost. Andrew Dalby, ''Food in the Ancient World from A to Z'', 2003. p. 97-98. Roman recipes are known starting in the 2nd century BCE with Cato the Elder's '' De Agri Cultura''. Many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Paprikash
Chicken paprikash ( hu, paprikás csirke or ''csirkepaprikás'') or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the ''paprikás'' preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux. Preparation The ''édes nemes'' (sweet paprika) is the preferred kind of paprika; it adds a rosy color as well as flavor. Sometimes olive oil and sweet red or yellow peppers, and a small amount of tomato paste are used. The dish bears a "family resemblance" to goulash, another paprika dish. The dish is traditionally served with "dumpling-like boiled egg noodles" ( nokedli), a broad noodle similar to the German spätzle. Other side dishes that it may be served with include tagliatelle (boiled ribbon noodles), rice, or millet. Variations Food columnist Iles Bro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauces
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce ... [...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] |
Casserole
A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Some time around the 1870s this sense of casserole seems to have taken its current sense. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than-sophisticated image. American-style casserole In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Stroganoff
Beef Stroganoff or Beef Stroganov (, ; russian: бефстро́ганов, befstróganov, ) is an originally Russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants. History The dish is named after one of the members of the influential Stroganov family. []Anne Volokh, Mavis Manus,''The Art of Russian Cuisine''. New York: Macmillan, 1983, p. 266, A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. Elena Molokhovets's classic Russian cookbook '' A Gift to Young Housewives'' gives the first known recipe for ''Govjadina po-strogonovski, s gorchitseju'', "Beef ''à la'' Stroganov, with mustard", in its 1871 edition. '' A Gift to Young Housewives'', E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Cheese
Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. It is made from skimmed milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. An important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. Cottage cheese is not aged. Cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. It can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise. It is also known as curds and whey. History Origin A popular story on the origin of cheese was taken from Homer's ''Odyssey'', in which the poet describes how the Cyclops Polyphemus m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
