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Świętokrzyskie Cuisine
Świętokrzyskie cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Świętokrzyskie. It is a subtype of Polish and Galician cuisine with many similarities to and signs of the influence of neighbouring cuisines. List of Świętokrzyskie dishes Pastry and baked goods *''Burocorz bogoryjski'' - oval, bread-like sweet bake with a hint of beet *''Gryska'' - oval-shaped wheat bread, with a minute salty taste *''Krówka opatowska'' (''Opatów krówka'') - milk condensate sweet with a minute vanilla taste; produced since the year 1980 *''Pączek opatowski'' (''Opatów pączek'') - yeast-cake pączek, traditionally with plum marmalade or rose filling *''Piernik z żytniej mąki'' ('' piernik from rye flour'') - creamy, honey and root gingerbread *''Szczodroki'' - a yeast-cake and śmietana rogal *''Wólecka chałka pleciona'' - traditional chałka from Wola Wiśniowska; creamy, quadruply plaited bread roll Soups *''Fitka kazi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Świętokrzyskie Voivodeship
The Świętokrzyskie Voivodeship, also known as the Świętokrzyskie Province, and the Holy Cross Voivodeship ( pl, województwo świętokrzyskie ) is a voivodeship (province) of Poland situated in southeastern part of the country, in the historical region of Lesser Poland. Its capital and largest city is Kielce. Świętokrzyskie Voivodeship is bounded by six other voivodeships: Masovian to the north, Lublin to the east, Subcarpathian to the southeast, Lesser Poland to the south, Silesian to the southwest and Łódź to the northwest. The province was created on 1 January 1999, out of the former Kielce Voivodeship, eastern part of Częstochowa Voivodeship and western part of Tarnobrzeg Voivodeship, pursuant to the Polish local government reforms adopted in 1998. It covers an area of , making it the second smallest of the voivodeships (after Opole). As at 2019, the total population of Świętokrzyskie Voivodeship is 1,237,369. Cities and towns The voivodeship contain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wola Wiśniowska
Wola Wiśniowska is a village in the administrative district of Gmina Staszów, within Staszów County, Świętokrzyskie Voivodeship, in south-central Poland. It lies approximately east of Staszów and south-east of the regional capital Kielce Kielce (, yi, קעלץ, Keltz) is a city in southern Poland, and the capital of the Świętokrzyskie Voivodeship. In 2021, it had 192,468 inhabitants. The city is in the middle of the Świętokrzyskie Mountains (Holy Cross Mountains), on the bank .... Demography According to the 2002 Poland census, there were 375 people residing in Wola Wiśniowska village, of whom 50.4% were male and 49.6% were female. In the village, the population was spread out, with 25.3% under the age of 18, 38.4% from 18 to 44, 20.8% from 45 to 64, and 15.5% who were 65 years of age or older. ImageSize = width:350 height:220 PlotArea = left:70 right:15 top:30 bottom:50 TimeAxis = orientation:horizontal AlignBars = justify Colors = id:gray1 value:gray(0.9) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacentów, Opatów County
Jacentów is a village in the administrative district of Gmina Sadowie, within Opatów County, Świętokrzyskie Voivodeship, in south-central Poland. It lies approximately north of Sadowie, north-west of Opatów, and east of the regional capital Kielce Kielce (, yi, קעלץ, Keltz) is a city in southern Poland, and the capital of the Świętokrzyskie Voivodeship. In 2021, it had 192,468 inhabitants. The city is in the middle of the Świętokrzyskie Mountains (Holy Cross Mountains), on the bank .... References Villages in Opatów County {{Opatów-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barszcz
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 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''), a 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 – usually include cabbage, carrots, onions, potatoes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purée
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) ''purified'' or ''refined''. Purées overlap with other dishes with similar consistency, such as thick soups, creams (''crèmes'') and gravies—although these terms often imply more complex recipes and cooking processes. ''Coulis'' (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten. Purées can be made in a blender, or with special implements such as a potat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasza
In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the English definition of 'porridge', but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. This understanding of kasha concerns mainly Belarus (), the Czech Republic (), Lithuania (), Poland (), Romania and the Republic of Moldova (), Russia (), Slovakia (), Kazakhstan, and Ukraine (), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. Kashas have been an important element of Slavic diet for at least 1,000 years. This English-language usage probably originated with Jewish immigrants, as did the form ''kashi'' (literally translated as "porridges"). File:Kashagrains.png, Buckwheat grains File: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatback
Fatback (also known as streak of lean or streak of fat) is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat" and is distinct from the visceral fat that occurs in the abdominal cavity which is called "soft fat" and is used to produce leaf lard. Like other types of pig fat, fatback may be rendered to make a high-quality lard. It is one source of salt pork. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes. Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy. At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Rind
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small pieces as a snack or side dish. The frying renders much of the fat, making it much smaller. Snack Often a byproduct of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and they were common in many people's diets until the industrial revolution made vegetable oils more common and more affordable. Microwaveable pork rinds are sold in bags that resemble microwaveable popcorn and can be eaten still warm. Pickled pork rinds, though, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like ''foie gras''. Preparation For the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetables
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
