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Cream Of Sorrel Soup
Cream of sorrel soup, also known as , , or , is a traditional French springtime vegetable soup, often served cold. It can be made with French sorrel (''Rumex scutatus''), common sorrel (''Rumex acetosa''), or with foraged wild greens with similar flavor profiles, such as sheep sorrel ''(Rumex acetosella''), wood sorrel ''( Oxalis corniculata'', '' Oxalis albicans''), sour grass, or young leaves of dock (''Rumex crispus'', ''Rumex obtusifolius''), etc. It is described as a classic French dish, and food writer Bonny Wolf states that "The French have probably had the longest, most ardent love affair with sorrel." Craig Claiborne called "one of the absolute marvels of soupdom". ''Mastering the Art of French Cooking'' includes in a cluster of three similar recipes along with (cream of watercress) and (cream of spinach). The cookbook's authors state that cream of sorrel soup can be served hot or cold, and that cooks should "cut the leaves into chiffonade...do not purée the soup" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Soup
Vegetable soup is a common soup prepared using vegetables (including leaf vegetables, and sometimes loosely mushrooms) as primary ingredients. It dates to ancient history, and in modern times is also a mass-produced food product. Overview Vegetable soup is prepared using vegetables, leafy greens, mushrooms, and roots as the main ingredients. Some fruits, such as tomato and squash, are considered vegetables in such a context. Vegetable soup can be prepared as a stock- or cream-based soup. Basic ingredients in addition to vegetables can include beef, fish, beans and legumes, grains, tofu, noodles and pasta, vegetable broth or stock, milk, cream, water, olive or vegetable oil, seasonings, salt and pepper, among myriad others. Some vegetable soups are pureed and run through a sieve, straining them to create a smooth texture. It is typically served hot, although some, such as gazpacho, are typically served cold. Vegetable soup is sometimes served as a starter or appetizer dish. Ve ... [...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., apple sauce 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, creaming (food), creams (''crèmes'') and gravy, 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 immediately. Purées can be made in a blender, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Soups
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) * Justice French (other) Justice French may refer to: * C. G. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Soups
A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed. A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups. List of cream soups A multitude of notable cream soups exist, including, but not limited to the following listed below. Additional cream soups include cream of cauliflower, cream of fennel, cream of potato, cream of corn, cream of walnut, cream of roasted pumpkin, cream of celery and cream-of-anything soup. Gallery Crema de almejas.JPG, Cream of clams soup Cream of Corn Soup.JPG, Cream of corn soup Crema de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cold Soups
Cold is the presence of low temperature, especially in the atmosphere. In common usage, cold is often a subjective perception. A lower bound to temperature is absolute zero, defined as 0.00K on the Kelvin scale, an absolute thermodynamic temperature scale. This corresponds to on the Celsius scale, on the Fahrenheit scale, and on the Rankine scale. Since temperature relates to the thermal energy held by an object or a sample of matter, which is the kinetic energy of the random motion of the particle constituents of matter, an object will have less thermal energy when it is colder and more when it is hotter. If it were possible to cool a system to absolute zero, all motion of the particles in a sample of matter would cease and they would be at complete rest in the classical sense. The object could be described as having zero thermal energy. Microscopically in the description of quantum mechanics, however, matter still has zero-point energy even at absolute zero, because ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxalic Acid
Oxalic acid is an organic acid with the systematic name ethanedioic acid and chemical formula , also written as or or . It is the simplest dicarboxylic acid. It is a white crystalline solid that forms a colorless solution in water. Its name is derived from early investigators who isolated oxalic acid from flowering plants of the genus '' Oxalis'', commonly known as wood-sorrels. It occurs naturally in many foods. Excessive ingestion of oxalic acid or prolonged skin contact can be dangerous. Oxalic acid is a much stronger acid than acetic acid. It is a reducing agent and its conjugate bases hydrogen oxalate () and oxalate () are chelating agents for metal cations. It is used as a cleaning agent, especially for the removal of rust, because it forms a water-soluble ferric iron complex, the ferrioxalate ion. Oxalic acid typically occurs as the dihydrate with the formula . History The preparation of salts of oxalic acid from plants had been known since at least 1745, when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Invasivore
An invasive species is an introduced species that harms its new environment. Invasive species adversely affect habitats and bioregions, causing Ecology, ecological, Natural environment, environmental, and/or Economy, economic damage. The term can also be used for native species that become harmful to their native environment after human alterations to its food web. Since the 20th century, invasive species have become serious economic, social, and environmental threats worldwide. Invasion of long-established ecosystems by organisms is a natural phenomenon, but human-facilitated introductions have greatly increased the rate, scale, and geographic range of invasion. For millennia, Human, humans have served as both accidental and deliberate dispersal agents, beginning with their early human migrations, earliest migrations, accelerating in the Age of Discovery, and accelerating again with the spread of international trade. Notable invasive plant species include the kudzu vine, Her ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Le Bègue De Germiny
Charles Gabriel Le Bègue de Germiny (3 November 1799 – 22 February 1871) was a French financier and politician. He was Minister of Finance during the French Second Republic, and governor of the Banque de France. Early years Charles Gabriel Le Bègue, Count of Germiny was born on 3 November 1799 (12 Brumaire Year viii) in Cliponville, Seine-Maritime. His father and his father-in-law, Jean-Georges Humann, were peers of France. Humann was associated with him in founding the ''Société des houillères et fonderies de l’Aveyron'' (Aveyron colliery and foundry) in June 1826, with Germiny as president. After this he was involved in many companies including the ''Fonderies et forges d’Alais'' ( Alais foundry and forge), the Paris-Orléans railway and the ''Nationale'', a fire and life insurance company (from 1851). Germiny pursued a career with the administration in parallel. In 1832 he joined the ''Conseil d'État'' (Council of State) and was named ''maître des requêtes'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hank Shaw (author)
Henry Alexander Shaw (born July 30, 1970) is an American chef, author, and outdoorsman who runs the wild foods website Hunter Angler Gardener Cook. He is the author of five cookbooks about preparing fish and wild game for the table: ''Hunt Gather Cook'', ''Duck Duck Goose'', ''Buck Buck Moose'', ''Pheasant Quail Cottontail'' and ''Hook Line and Supper.'' Early life Shaw was born in Westfield, New Jersey, the youngest of four children. He graduated from Stony Brook University on Long Island in 1992, then earned a Master's in history from the University of Wisconsin-Madison. After an initial few years working as a line cook and sous chef in restaurants in Madison, Wisconsin, Shaw became a newspaper reporter, first for the ''Madison Times'' weekly newspaper, then to a series of weeklies on Long Island, including the ''Islip Bulletin'' and the ''Suffolk County News''. Shaw later worked at the ''Potomac News'' in Woodbridge, Virginia, then the '' Fredericksburg Free Lance-Star'' b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus ''Aspergillus oryzae''), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been variously described as salty, sweet, earthy, fruity, or savory. History The origin of miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period, 14,000–300 BC). These are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veganism
Veganism is the practice of abstaining from the use of animal products and the consumption of animal source foods, and an associated philosophy that rejects the commodity status of animals. A person who practices veganism is known as a vegan. The foundations of veganism include ethical, moral, environmental, health and humanitarian arguments. Strict veganism excludes all forms of #Animal use, animal use, whether in agriculture for labour or food (e.g., meat, fish and other animal seafood, eggs, dairy products such as milk or cheese, and honey), in clothing and industry (e.g., leather, wool, fur, and some cosmetics), in entertainment (e.g., zoos, exotic pets, and circuses), or in services (e.g., guide dogs, police dogs, hunting dogs, working animals, and animal testing, including medical experimentation and the use of pharmaceuticals derived from or tested on animals). A person who practices veganism may do so for personal health benefits or to reduce animal deaths, minimize ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Courtine
Robert Julien Courtine (16 May 1910 – 14 April 1998) was a French food writer who also wrote under the pen names "La Reynière" and "Savarin". Background Courtine was a member of the far-right Action française during the 1930s, and was close to the anti-semitic journalist Henry Coston. During the German Occupation, he was an active participant in the collaborationist newspapers ''La France au travail'' and '' L'Appel''. He left Paris in August 1944 for the Sigmaringen enclave. He was arrested in 1946 and sentenced to ten years at hard labor. The sentence was commuted in 1948, on condition that he not speak on the radio. In 1952, Courtine joined ''Le Monde'' where, using the pen name "La Reynière" (inspired by Grimod de La Reynière), he wrote the gastronomy column until 1993. Courtine has written many books on gastronomy. ''The Hundred Glories of French Cooking'', translated by Derek Coltman and published in North America by Doubleday in 1973, has been described as a "cul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
