|
Latvian Cuisine
Latvian cuisine typically consists of agricultural products, with meat featuring in most main dishes. Fish (food), Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea. Latvian cuisine has been influenced by other countries of the Baltic region, Baltic rim."Latvian Cuisine." Accessed September 2011. Meals Breakfast is normally light and usually consists of sandwiches or an omelette w ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish (food)
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source of protein and other nutrients in the human diet. The English language does not have a special culinary name for food prepared from fish like with other animals (as with '' pig'' vs. ''pork''), or as in other languages (such as Spanish '' pez'' vs. '' pescado''). In culinary and fishery contexts, ''fish'' may include so-called shellfish such as molluscs, crustaceans, and echinoderms; but, more expansively, ''seafood'' covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded the increase in consumption of meat from all terrestrial animals except poultry (4.9 percent), both combined (2.8 percent) and individually (bovine, ovine, porcine, et cetera). In ''per capita'' terms, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Europe
The northern region of Europe has several definitions. A restrictive definition may describe northern Europe as being roughly north of the southern coast of the Baltic Sea, which is about 54th parallel north, 54°N, or may be based on other geographical factors such as climate and ecology. Climate The climate is mainly Oceanic climate (Cfb), Humid continental climate (Dfb), Subarctic climate (Dfc and Dsc) and Tundra (ET). Geography Northern Europe might be defined roughly to include some or all of the following areas: British Isles, Fennoscandia, the peninsula of Jutland, the Baltic region, Baltic plain that lies to the east, and the many islands that lie offshore from mainland northern Europe and the main European continent. In some cases, Greenland is also included, although it is only politically European, comprising part of the Kingdom of Denmark, and not considered to be geographically in Europe. The area is partly mountainous, including the northern volcanic islands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kvass
Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 988. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a drink known in Belarus, Estonia, Latvia, Lithuania, Moldova, Georgia, Poland, Russia, and Ukraine. Kvass (or beverages similar to it) are also popular in some parts of China, Finland, Kazakhstan, and Uzbekistan. Terminology The word ''kvass'' is ultimately from Proto-Indo-European bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefir
Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prepared by inoculation, inoculating the milk of Milk#Sources, cows, goat milk, goats, or sheep milk, sheep with kefir grains. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as alongside European pastries like zelnik (zeljanica), Börek, burek and banitsa/gibanica, as well as being an ingredient in cold soups. Origin and etymology Kefir has been found in graves in the Bronze Age Xiaohe Cemetery, dating back 3,600 years. The word ''kefir'', which is of North Caucasian origin, became an Internationalism (linguistics), international word, having originally spread to Russia, Central European and Eastern European countries at least by 1884, A Russian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plov
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and ''biryani'', evolved from such dishes. Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p662 Bruce Kra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olivier Salad
Olivier is the French form of the given name Oliver. It may refer to: * Olivier (given name), a list of people and fictional characters * Olivier (surname), a list of people * Château Olivier, a Bordeaux winery * Olivier, Louisiana, a rural populated place in the United States * Olivier (crater), on the Moon * Olivier salad, a popular dish of Russian cuisine * ''Olivier'' (novel), the first published novel by French author Claire de Duras * The Olivier Theatre (named after the actor Laurence Olivier), one of three auditoria at the Royal National Theatre The National Theatre (NT), officially the Royal National Theatre and sometimes referred to in international contexts as the National Theatre of Great Britain, is a performing arts venue and associated theatre company located in London, England, ... * The Laurence Olivier Awards, a theatrical award * Olivier (comics), a foe of the Punisher See also * '' Olivier, Olivier'', a 1992 drama film {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shashlik
Shashlik, or shashlyck ( ''shashlyk''), is a Dish (food), dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as ''shashlik'' across much of the Russian Empire and nowadays in former Soviet Union republics. Etymology and history The word ''shashlik'' or ''shashlick'' entered English from the Russian language, Russian , of Turkic languages, Turkic origin. In Turkic languages, the word ''shish'' means skewer, and ''shishlik'' is literally translated as "skewerable". The word was coined from the ' ('Spit (cooking aide), spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was ', from ', 'spit'. Shashlik did not reach Moscow until the late 19th century. From then on, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dressed Herring
Dressed herring, colloquially known as shuba, herring under a fur coat, or furry herring ( or ), is a layered salad composed of diced spekesild covered with layers of grated boiled eggs, vegetables ( potatoes, carrots, beetroots), chopped onions, and mayonnaise. Some variations of this dish include a layer of fresh grated apple while some do not. A final layer of grated boiled beetroot covered with mayonnaise is what gives the salad its characteristic rich purple color. Dressed herring salad is often decorated with grated boiled eggs (whites, yolks, or both). Dressed herring salad is popular in Russia, Belarus () and other countries such as Poland, Lithuania and Latvia, (, ). It is especially popular for holidays, and is commonly served as a " zakuska" at New Year ( Novy God) and Christmas celebrations in Belarus, Ukraine, Russia, Kazakhstan, and the United States. In Poland, the dish is known as “śledź pod pierzynką” (pol. ''herring underneath feather duvet'') . ... [...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] |
Borsch
Borscht () is a sour soup, made with meat Stock (food), 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 Ukraine, 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 Sorrel soup, green borscht, rye-based Sour rye soup, white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of Heracleum sphondylium, common hogweed (''Heracleum sphondylium''), an herbaceous plant growing in damp meadows, which lent the dish its Slavic languages, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US ( FDA) regulations, commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, a ... [...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] |
