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Carbonade Flamande
Flemish stew, known in Dutch as stoofvlees () or stoverij and in French as carbon(n)ade flamande,Principia Gastronomica – Carbonnade Flamande (accessed 22 June 2008) is a Flemish (or ) and |
Fries
French fries, or simply fries, also known as chips, and finger chips (Indian English), are ''List of culinary knife cuts#Batonnet, batonnet'' or ''Julienning, julienne''-cut deep frying, deep-fried potatoes of disputed origin. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven, such as an air fryer. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are typically salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other sauces. Fries can be topped more heavily, as in the dishes of poutine, loaded fries or chili cheese fries, and are occasionally Fried sweet potato, made from sweet potatoes instead of potatoes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used as a herb 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. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel ('' Laurus nobilis''). Other types include California bay laurel, Indian bay leaf, West Indian bay laurel, and Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in cuisines including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Speculaas
Speculaas (; ; ) is a type of spiced shortcrust biscuit originated in the Low Countries (Belgium and the Netherlands) and baked with speculaas spices, which is a mix of 80% cinnamon, and 20% other spices: nutmeg, clove, ginger, cardamom and pepper, the exact proportions were often a signature and secret of the bakery who made them. They are usually flat, crisp and moulded to carry certain traditional images. Historically it was popular to eat speculaas around the feast of Saint Nicholas (Dutch: ''Sinterklaas''). The oldest sources on speculaas also mention weddings and fairs. However, in the Low Countries it has become normal to eat speculaas all year round, especially with coffee or tea, or with ice cream. Although speculaas stuffed with almond paste (Dutch: ''gevulde speculaas'') and the thicker speculaas chunks (Dutch: ''speculaasbrokken'') remain a specialty of the holiday season. Apart from Belgium and the Netherlands, it is also well known in adjacent areas in Luxembo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gingerbread
Gingerbread refers to a broad category of baked goods, typically flavored with ginger root, ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap. Etymology Originally, the term ''gingerbread'' (from Latin via Old French ') referred to preserved ginger. It then referred to a confection made with honey and spices. ''Gingerbread'' is often used to translate the French term ''pain d'épices'' () or the German and Polish terms ''Pfefferkuchen'' and ''Pryanik, Piernik'' respectively ( because it used to contain pepper) or ''Lebkuchen'' (of unclear etymology; either Latin ', meaning "sacrifice" or "sacrificial bread," or German ' for loaf or German for life, '). Pepper is also referred to in regional names like Norwegian ' or Czech ' (originally ''peprník''). The meaning of ''gingerbread'' has evolved over time. For centuries the term referred to a traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stoemp
Stoemp is a Flemish dish, found in Belgium, Northern France and the Netherlands, of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices. The name of the dish sometimes includes the kind of vegetables inside it; for example, ''Wortelstoemp'' includes carrots (''wortel''). This specific combination may also contain egg yolk. Pronunciation ''Stoemp'' is pronounced . It is originally a word from Brabantian dialects. Ingredients and culture A simple, rural dish, stoemp enjoys wide appeal. It is a dish of mashed potatoes with one or more vegetables, such as onions, carrots, leeks, spinach, green peas and cabbage, seasoned with thyme, nutmeg or bayleaf. Stoemp is traditionally featured alongside fried boudin, fried braadworst, grilled bacon, fried mince or fried eggs. In some families, it is served with an entrecôte or a horse tenderloin. Similar dishes * Bubble and squeak, from England. * Colca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stamppot
(; ) is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages. History and description These vegetable pairings traditionally include sauerkraut, endive, spinach, kale, 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 are made with fruit and potatoes, such as 'blue lightning', made with pears, and 'hot lightning', made with sweet apples. Pineapple may also be included in sauerkraut or endive . In recent years, variations on the traditional have become more popular with ingredients such as rocket, leeks, beets, sweet potato, or mushrooms. Sometimes, fish is used as an ingredient in as well. is primarily a cold-weather dish. ' is usually served with sausag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hutsepot
The hochepot () is a stew eaten in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century. Although almost the same word is used in both Dutch and French, it has nothing to do with Dutch hutspot which is a dish made from mashed potato. Definition It is a Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables. The stewed vegetables are served whole, unlike the Dutch hutspot, in which they are served mashed. The hochepot was formerly a meal with meat, chestnuts and turnips cooked with stock in a clay pot. Nowadays, it is cooked with different kinds of meat: beef ribs, shoulder or neck of mutton, veal chest or veal collar, salted pork, pig's ears and pig's trotter and sausages. They simmer in a pot with winter vegetables: carrots, parsnips, onions, leeks, celery, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waterzooi
Waterzooi () is a soup from Belgium and originating in Flanders. The second part of the name derives from the Middle Dutch terms ''sode'', ''zo(o)de ''and ''soot'', words referring to the act of boiling or the ingredients being boiled.''van Dale Etymologisch Woordenboek'', p.965, dr. P.A.F. van Veen & drs. Nicoline van der Sijs, 1989, It is sometimes called ''Gentse Waterzooi'' which refers to the Belgian town of Ghent where it originated. The original dish is often made of fish, either freshwater or sea, (known as ''Viszooitje''), though today chicken ''waterzooi'' (''Kippenwaterzooi'') is more common. The most accepted theory is that rivers around Ghent became too polluted and the fish there disappeared. Charles V, Holy Roman Emperor ate the rich dish, even after suffering from gout. Varieties All versions are based on a soup-base of egg yolk, cream, and thickened vegetable broth. The stew itself contains fish or chicken, vegetables including carrots, onions, celery, leeks, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Bourguignon
Beef bourguignon () or bœuf bourguignon (; ), also called beef Burgundy, and ''bœuf à la Bourguignonne'',''Random House Dictionary'online at dictionary.com/ref> is a French stew of beef braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a ''bouquet garni'', and garnished with pearl onions and mushrooms.Prosper Montagné, ''Larousse Gastronomique'', English translation, Crown 1961 ''s.v.'' 'beef'/ 'beef ragoûts'Auguste Escoffier, "Pièce de bœuf à la bourguignonne", ''A Guide to Modern Cookery'', 190p. 379/ref> "Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish.Pierre Larousse, ''Grand dictionnaire universel du XIXe siècle'', 2, 186''s.v.''/ref>A French Lady, "Gigot à la Bourguignonne", ''Cookery for English Households'', 1864p. 139/ref>Charles Elmé Francatelli, "Rabbits, à la bourguignonne", ''The Modern Cook'', 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stews
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, 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 or other alcohol is sometimes added for flavour. Seasonings 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 for low-cost cooking. Cuts with 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 or with flour, either by coati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loin
The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. The term is used to describe the anatomy of humans and quadrupeds, such as horses, pigs, or cattle. The anatomical reference also applies to particular Primal cut, cuts of meat, including Beef tenderloin, tenderloin or sirloin steak. Human anatomy In human anatomy, the term "loin" or "loins" refers to the side of the human body below the rib cage to just above the pelvis. It is frequently used to reference the general area below the ribs. The lumbar region of the spinal column is located in the loin area of the body. Society and culture In contemporary usage, the term appears primarily in two contexts: where loins are "girded" in preparation for a challenge, or else euphemistically referring to human genitals. In literature or poetry, to feel a "stirring" in one's loins may suggest sexual excitement. The word "loincloth" in the Bible, is used to refer to an item of clothi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
