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Chicken Kiev
Chicken Kiev (russian: котлета по-киевски, translit=kotleta po-kiyevski; uk, котлета по-київськи, translit=kotleta po-kyivsky),The common English name for the dish uses the transliteration "Kiev", derived from the Russian "Киев", which became disfavored as a term of reference to the city in English-speaking media after the outbreak of the Russo-Ukrainian War and supplanted by the Ukrainian-derived transliteration "Kyiv". This is analogous to the dish Peking duck, which is derived from "Peking", a similarly-disfavored romanization of Beijing. sometimes known as Chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as ''côtelette de volaille''. Since fillets are often referred to as '' suprêmes'' in professional cookery, the dish is also called ''suprême de volaille ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except 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 thirte ...), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Post-Soviet States
The post-Soviet states, also known as the former Soviet Union (FSU), the former Soviet Republics and in Russia as the near abroad (russian: links=no, ближнее зарубежье, blizhneye zarubezhye), are the 15 sovereign states that were union republics of the Soviet Union, which emerged and re-emerged from the Soviet Union following its dissolution in 1991. Russia is the primary ''de facto'' internationally recognized successor state to the Soviet Union after the Cold War; while Ukraine has, by law, proclaimed that it is a state-successor of both the Ukrainian SSR and the Soviet Union which remained under dispute over formerly Soviet-owned properties. The three Baltic states – Estonia, Latvia, and Lithuania – were the first to declare their independence from the USSR, between March and May 1990, claiming continuity from the original states that existed prior to their annexation by the Soviet Union in 1940. The remaining 12 republics all subsequently seceded, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sovetskoye Shampanskoye
''Sovetskoye Shampanskoye'' (Сове́тское шампа́нское, 'Soviet Champagne') is a generic brand of sparkling wine produced in the Soviet Union and successor states. It was produced for many years as a state-run initiative. Typically the wine is made from a blend of Aligoté and Chardonnay grapes. After the Soviet Union dissolved, private corporations in Belarus, Russia, Kyrgyzstan, Moldova, and Ukraine purchased the rights to use "Soviet Champagne" as a brand name and began manufacturing once again. "Soviet Champagne" is still being produced today by those private companies, using the original generic title as a brand name. History Russian Emperor Paul I first brought together Crimean vines and French master Champagne-makers but it was a Russian aristocrat, Prince Golitsyn, who established the first economically successful Russian sparkling wine at Abrau-Dyurso. So successful was Golitsyn that in 1900 at the Paris World Fair, Novy Svet champagne defeated all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guriev Porridge
Guryev porridge (Guriev kasha) is a Russian sweet porridge (''kasha'') prepared from semolina and milk with the addition of candied nuts (hazelnut, walnuts, almonds), honey and dried fruits (or fruit preserves). Traditional preparation of the dessert is made by baking milk or cream until a golden milk skin forms. Then, this skin is lifted and used to separate the dish's ingredients by layers with the skin between each layer. It's sprinkled on top with sugar and browned in a broiler. History The name of Guriev porridge comes from the name of Count Dmitry Alexandrovich Guriev (1751–1825), Minister of Finance and member of the State Council of the Russian Empire. It has been stated that Guryev porridge was invented by Zakhar Kuzmin, a serf chef of the retired major of the Orenburg dragoon regiment Georgy Jurisovsky, who was visited by Guryev. Subsequently, Guriev bought Kuzmin with his family and made him a regular chef in his court. According to another version, Guryev himself ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zakuski
Zakuski (plural from Russian: закуски ; singular zakuska from закуска; Polish: zakąski, zakąska) is an assortment of cold hors d'oeuvres, entrées and snacks in food culture of Russia and in Slavic-speaking countries. It is served as a course on its own or "intended to follow each shot of vodka or another alcoholic drink." The word literally means ''something to bite after''. It probably originated and was influenced through the fusion of Slavic, Viking-Nordic and Oriental cultures in early Rus' regions like the Novgorod Republic. The tradition of zakuski is linked to the Swedish and Finnish ''brännvinsbord'' which was also the ancestor of modern smörgåsbord and to meze of the Ottoman Empire and other Middle Eastern cultures. Zakuski are not served as in Scandinavia at the buffet but on the dining table. Zakuski are also a food-in-itself and often not just served as starter to a meal. Zakuski were kept in the houses of the Russian gentry for feeding ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanteuse
Many words in the English vocabulary are of French origin, most coming from the Anglo-Norman spoken by the upper classes in England for several hundred years after the Norman Conquest, before the language settled into what became Modern English. English words of French origin, such as ''art'', ''competition'', ''force'', ''machine'', and ''table'' are pronounced according to English rules of phonology, rather than French, and are commonly used by English speakers without any consciousness of their French origin. This article, on the other hand, covers French words and phrases that have entered the English lexicon without ever losing their character as Gallicisms: they remain unmistakably "French" to an English speaker. They are most common in written English, where they retain French diacritics and are usually printed in italics. In spoken English, at least some attempt is generally made to pronounce them as they would sound in French; an entirely English pronunciation is reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
October Revolution
The October Revolution,. officially known as the Great October Socialist Revolution. in the Soviet Union, also known as the Bolshevik Revolution, was a revolution in Russia led by the Bolshevik Party of Vladimir Lenin that was a key moment in the larger Russian Revolution of 1917–1923. It was the second revolutionary change of government in Russia in 1917. It took place through an armed insurrection in Petrograd (now Saint Petersburg) on . It was the precipitating event of the Russian Civil War. The October Revolution followed and capitalized on the February Revolution earlier that year, which had overthrown the Tsarist autocracy, resulting in a liberal provisional government. The provisional government had taken power after being proclaimed by Grand Duke Michael, Tsar Nicholas II's younger brother, who declined to take power after the Tsar stepped down. During this time, urban workers began to organize into councils ( soviets) wherein revolutionaries criticized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patty
A patty or burger (in British English) is a flattened, usually round, Serving size, serving of ground meat and/or legumes, grains, vegetables, or Meat analogue, meat alternatives. Patties are found in multiple cuisines throughout the world. In British and American English, minced meat that is formed into a disc is called a burger, whether it is in a bread roll or not. The word “patty” is also used in American English but almost unknown in British English. The ingredients are compacted and shaped, usually cooked, and served in various ways. Some foods termed "patties" use ingredients inside a pastry crust that is then baked or fried. Some patties are breaded, then baked or fried. In London, since the late 1980s, the Jamaican patty, similar to the Cornish pastie, is a common food item. Etymology The term originated in the 17th century as an English alteration of the French word pâté. According to the OED, it is related to the word pasty, which is various ingredients e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote '' Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the '' Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Cutlets
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet. Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. Traditionally they were also bred for cockfighting, which is still practiced in some places. Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion , up from more than 19 billion in 2011. There are more chickens in the world than any other bird. There are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. Genetic studies have pointed to mu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urbain Dubois
__NOTOC__ Urbain François Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French Cuisine, and as the creator of Veal Orloff, a popular dish in Russian cuisine. He is credited with introducing '' service à la russe'' to Western European dining, and the term chef. Career Dubois, the son of a master weaver, was born in Trets in the Bouches-du-Rhône Department of France. He trained as a chef by working in the kitchen of his uncle's hotel. His uncle, Jean Dubois, had served as a chef for General Bertrand. In 1840, Urbain Dubois moved to Paris but then in around 1845 he left the capital to travel and work as a chef in several countries in central Europe before becoming chef to Prince Alexey Orlov, an ambassador for Nicholas I of Russia. He is credited with introducing the now conventional ''service à la russe'' (in which dishes are served sequentially, instead of all at once) to Wes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marie-Antoine Carême
Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the nouveau riche ("newly rich") of Paris. Carême is often considered one of the first internationally renowned celebrity chefs. Biography Abandoned by his parents in Paris in 1794 at the height of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous '' pâtissier'' with a shop near the Palais-Royal. The post-revolutionary Palais-Royal was a high-profile, fashionable neighborhood filled with vibrant life and bustling crowds. Bailly recognized his talent and ambition. By the time he was prepared to leave Bailly, he could stipulate that he should be free to leave his new em ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
