|
Finnish Cuisine
Finnish cuisine is notable for generally combining traditional country fare and ''haute cuisine'' with contemporary continental-style cooking. Fish (food), Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finland, Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and Edible mushroom, mushrooms. Evacuation of Finnish Karelia, Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberry, bilberries, lingonberry, lingonberries, cloudberry, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century. Characteristics The way of life and cultu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karelian Pasties And Egg Butter
Karelian refers to something from or related to the region of Karelia, in present-day Russia and Finland. * Karelians, an ethnic group in Russia speaking the Karelian language * Karelians (Finns), a subgroup of Finns * Karelian language Karelian (; ; ; ) is a Finnic language spoken mainly by the Karelians, Karelian people in the Russian Republic of Karelia. Linguistically, Karelian is closely related to the Finnish language, Finnish dialects spoken in eastern Finland, and some ..., a Baltic Finnic language * Karelian dialects, a group of Southeast Finnish dialects See also * Karelia (other) * Kurilian (other) {{disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip
The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The name ''turnip'' used in many regions may also be used to refer to rutabaga (or ''neep'' or ''swede''), which is a different but related vegetable. Etymology The origin of the word ''turnip'' is uncertain, though it is hypothesised that it could be a compound of ''turn'' as in turned/rounded on a lathe and ''neep'', derived from Latin ''napus'', the word for the plant. According to An Universal Etymological English Dictionary, ''turn'' refers to "round ''napus'' to distinguish it from the napi, which were generally long". Description The most common type of turnip is mostly white-skinned, apart from the upper , which protrude above the ground and are purple or red or greenish where the sun has h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Germany
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. potato salad). At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg). Southern German regions, such as Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravlax
Gravlax (), gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold- smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce known as (Also known in Sweden as , in Norway as , literally 'mustard sauce', in Denmark as , literally 'fox sauce', in Iceland as , and in Finland as , literally 'butler's sauce'), either on bread or with boiled potatoes. Etymology The word comes from the Northern Germanic word ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic , ('hole in the ground; ditch, trench; grave') and the Indo-European root 'to dig, to scratch, to scrape', and ''/'', 'salmon'. History During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Perhap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyttipanna
Pytt i panna ( Swedish), pytt i panne ( Norwegian), pyttipannu ( Finnish) or biksemad ( Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in a pan". Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham, or meatballs, diced and then pan-fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. An alternative version of the dish includes cream stirred in after frying, creating something like a gravy, turning it into "cream-stewed pyttipanna" (). The dish was originally made from leftovers of past meals but now it is also common to prepare pytt i panna from prime ingredients. Frozen pyttipanna of many varieties can be bought in almost every Swedish, Danish, Norwegian and Finnish supermarket. Many variants of the dish exi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Janssons Frestelse
Jansson's temptation (Swedish: Janssons frestelse ()) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish '' julbord'' (Christmas ''smörgåsbord''), and the Easter ''påskbuffé'', which is lighter than a traditional ''julbord''. The dish is also common in Finland where it is known as ''janssoninkiusaus''. Preparation The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost fills the tin. It is finally baked in an oven at for about one hour. The type of fish used in this dish is often mistranslated into English, writing anchovies when it should be sprats. This is because sprats (''Sprattus sprattus'') pickled in sugar, salt and spices have been known in Sweden as ''ansjovis'' since the middle of the 19th century, while true anchovies (''Engrau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden. Historically, in the far north, meats such as reindeer, and other Game (hunting), game dishes were eaten, some of which have their roots in the Sámi people#Sámi culture, Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, Chicken (food), chicken, Lamb and mutton, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaalilaatikko
''Cabbage casserole'' () is a traditional Finnish oven-baked casserole dish, typically made of cabbage, ground meat, rice or pearl barley, and additional flavourings—such as onion, marjoram—and a small amount of syrup or molasses. is usually served with lingonberry aka. cowberry jam. See also * Cabbage stew * List of cabbage dishes * List of casserole dishes This is a list of notable casserole dishes. A casserole, probably from the archaic French word ''casse'' meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and ... * References External links Recipe (in Finnish) Finnish cuisine Casserole dishes Cabbage dishes Brassica oleracea dishes Ground meat Meat and rice dishes Barley-based dishes {{finland-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The ''Michelin Guides'' ( ; ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The ''Guide'' awards up to three Michelin star (classification), stars for excellence to a select few restaurants in certain geographic areas. Michelin also publishes the ''Green Guides'', a series of general guides to cities, regions, and countries. History file:Guidem michelin 1900.jpg, upright=1, The first ''Michelin Guide'', published in 1900 In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars, and accordingly car tyres, the car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the ''Guide Michelin'' (Michelin Guide). Nearly 35,000 copies of this first, free edition were distributed. It provided information to motorists such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chez Dominique
Chez Dominique was a restaurant in Helsinki, Finland. The chef and owner was Hans Välimäki. The restaurant was located at Rikhardinkatu 4, and seated 50 people. The restaurant closed in October 2013. Cuisine Chez Dominique balanced between classical cuisine and experimental cuisine. The food had French and Finnish influences. The most popular items on the menu were four, six and nine course surprise menus. A nine course surprise menu with wines was approximately 300 euros. The restaurant also served lunch during the day. Awards and recognitions The restaurant was voted 21st best in the world in Restaurant (magazine) Top 50 2009. In 2007 Välimäki said of the restaurant's status as one of the world's best restaurants, "I think this achievement proves that food is becoming more and more part of culture, and Finland does not make an exception in this development". The restaurant was awarded one Michelin star in 2001. Since 2003 it has retained two Michelin stars. Chez ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chives
Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae. A perennial plant, ''A. schoenoprasum'' is widespread in nature across much of Eurasia and North America. It is the only species of ''Allium'' native to both the New and the Old Worlds. The leaves and flowers are edible. Chives are a commonly used herb and vegetable with a variety of culinary uses. They are also used to repel insects. Description Chives are a bulb-forming herbaceous perennial plant, growing to tall. The bulbs are slender, conical, long and broad, and grow in dense clusters from the roots. The scapes (or stems) are hollow and tubular, up to long and across, with a soft texture, although, prior to the emergence of a flower, they may appear stiffer than usual. The grass-like leaves, which are shorter than the scapes, are also hollow and tubular, or terete (round in cross-section). The flowers are pale purple, and star-shaped with si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. Taxonomy The genus name ''Anethum'' is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both "dill" and " anise". The form 'anīsum' came to be used for anise, and 'anēthum' for dill. The Latin word is the origin of dill's names in the Western Romance languages ('anet', 'aneldo' etc.), and also of the obsolete English 'anet'. Botany Dill grows up to from a taproot like a carrot. Its stems are slender and hollow with finely divided, softly delicate leaves; the leaves are alternately arranged, long with ultimate leaf divisions measuring broad, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
