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Smetana (dairy Product)
Smetana is the English-language name for the different types of sour cream traditionally prevalent in Central Europe, Central, Eastern Europe, Eastern, and Southeastern Europe, and Central Asia. It is a dairy product produced by souring heavy cream. It is similar to ''crème fraîche'', 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. In some of the Slavic languages (Czech language, Czech, Slovak language, Slovak, Slovene language, Slovenian) the sole word smetana refers to (sweet) cream. In these cases an adjective (zakysaná, kyslá, kisla) meaning 'soured' is needed when referring to smetana in the English sense. Uses and distribution Smetana is used in Central, Southeastern, and Eastern European cuisines in appetizers, main courses, soups and desserts. For examp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borscht
Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word ''borscht'' is most often associated with the soup's variant of 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 green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (''Heracleum sphondylium''), an herbaceous plant growing in damp meadows, which lent the dish its 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 with sautéed vegetables, which—as well as beetroots—usu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelmeni
Pelmeni (, '' pel’meni'', ; pelmen, , '' pel’men’'', ) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered to be a national dish. Pelmeni became a staple of Russian cuisine during the period of Russian expansion into the Ural Mountains and Siberia. Pelmeni also have deep roots in the traditions and folklore of the Komi region of northwest Russia and figure prominently in Komi cuisine. The name itself was borrowed from the language of the Komi-Permyaks. Description The dough is made from flour and water, sometimes adding a small portion of eggs. Pelmeni can be served in several ways; for example, they can be cooked in stock, or they can be cooked ''consommé'' and served in a bowl with soup. Pelmeni can be served as a main dish for lunch or dinner, either smothered in butter or prepared Siberian-style, which involves sprinkling them with vinegar and adding freshly ground pepper for extra flavor. The filli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casserole
A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is simply "a casserole". The same pan is often used both for cooking and for serving. 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. Sometime around the 1870s the casserole seems to have taken on its current definition. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Stroganoff
Beef Stroganoff, also spelled beef Stroganov, is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana. It is named after one of the members of the Stroganov family. Since its appearance in the 19th century, 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 Stroganov family, a Russian noble family. []Anne Volokh, Mavis Manus,''The Art of Russian Cuisine''. New York: Macmillan, 1983, p. 266, It has been debated whether it is named after the diplomat Pavel Stroganov or the politician Alexander Stroganov. According to legend, while stationed in Siberia, Pavel Stroganov's chef found the beef to be frozen so solid that it could only be cut into small strips. Another legend attributes its invention to French cooks working for the family, but several researchers point out that the recipe is a refined version of olde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Cheese
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not Aged cheese, aged. Cottage cheese can be low in calories compared to other types of cheese — similar to yogurt; this makes it popular among dieters and some health devotees. It can be used with various foods such as yogurt, fruit, toast, and granola, in salads, as a dip, and as a replacement for mayonnaise. 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, made cheese by storing milk in animal stomachs. The enzyme rennin from the stomachs of nursing animals induces a coagulation process separating the curds f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quark (dairy Product)
Quark or quarg is a type of fresh dairy product made from milk. The milk is souring, soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as Fresh cheese, fresh Sour milk cheese, acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. Quark and its dryer variant Tvorog is traditional in the cuisines of Baltic states, Baltic, Germanic peoples, Germanic and Slavic languages, Slavic-speaking countries as well as amongst Ashkenazi Jews and various Turkic peoples. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket (dessert), junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Spread
Cheese spread is a soft spread (food), spreadable cheese or processed cheese product. Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. Pasteurized process cheese spread is a type of cheese spread prepared using Pasteurization, pasteurized processed cheese and other ingredients. Overview Cheese spread is prepared using one or more cheeses or processed cheese and sometimes additional ingredients such as vegetables, fruits, meats and various spices and seasonings. Cheese spread is typically spread onto foods such as bread, toast, crackers and vegetables. Cheese spread can be commercially packaged in many ways: *in plastic tubs *in small foil-wrapped triangles or squares grouped together in a cardboard container, such as Dairylea (cheese), Dairylea or The Laughing Cow *in a pressurized can in which the cheese product comes out in a string-like form, such as Easy Cheese *in a jar in s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liptauer
Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese. Etymology The name is derived from the German name ''Liptau'' or ''Liptó'' for the former county Liptov in northern Slovakia. Overview It is a part of the regional cuisines of Slovakia (as ''Šmirkás'', a form of the German ''Schmierkäse'' for cheese spread), Hungary (''kőrözött''), Austria (''Liptauer''), Slovenia (''liptaver''), Serbia ('' urnebes salata'', "chaos salad"), Croatia, Albania (''liptao''), Italy (especially in the province of Trieste), and Romania (especially in Transylvania, where it typically goes by the Hungarian name, ''körözött''). The three main ingredients are spreadable white cheese like quark, chives and paprika. About one third of "traditional" Liptauer consists of bryndza, a sheep milk cheese. Other soft cheeses used include cottage cheese, quark and goat. These are mixed wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrniki
Syrniki (; ; ) are fried Eastern Slavic quark (curd cheese) pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian (''biezpiena plācenīši'') and Lithuanian cuisine (''varškėčiai''). In Russia, they are also known as tvorozhniki (творо́жники). Etymology The name ''syrniki'' is derived from the Slavic word ''syr'' (сир), meaning a soft curd cheese. The Ukrainian language retains the old Slavic sense of the word, as in ''domashnii syr'' (домашній сир, literal translation 'domestic cheese'), whereas in Russian another old Slavic word for curd cheese, ''tvorog'' (творог), is used. Preparation Syrnyky or tvorozhniki are made from creamy tvorog, mixed with flour, eggs and sugar, sometimes adding vanilla extract. Pot cheese or farmer's cheese or quark is suggested as a substitute for the '' tvorog''. The soft mixture is shaped into cakes, which are pan- or shallow-fried in vegetable oil or in hot butter. The consiste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oladyi
Oladyi ( pl., diminutive: оладушки, ''oladushki'', sg. оладья, ''oladya'' , , ''oladky'') are small thick pancakes or fritters common in Russian and Ukrainian 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 contain kefir, soured milk or yoghurt. Oladyi may also include various additions, such as apple or raisins. Oladyi 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 ''oladyi'' 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 (ка� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naleśniki
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
