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Estonian Cuisine
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on Fish (food), fish in coastal and lakeside areas. However, it now shows influences from a variety of international cuisines and ingredients, with a number of contributions from the traditions of nearby countries. German cuisine, German, Swedish cuisine, Swedish, Russian cuisine, Russian, Finnish cuisine, Finnish and other influences have played their part. The most typical foods in Estonia have been rye bread, barley, pork, fish, potatoes and dairy cattle, cow dairy products. In terms of staple food, Estonia is similar to other countries in the Baltic Sea Baltic region, region. Cold table The Entrée, first course in traditional Estonian cuisine is based on cold dishes — a selection of pickling, pickles, meats and sausages () served with potato salad (), cottage cheese (''kodujuust''), or ''rosolje'', an Estonian signature dish almost identical to Swedish , based on beetroot, potatoes and herr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms '' hors d'oeuvre'', ''appetizer'', or ''starter''. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of English-speaking Canada, the term ''entrée'' instead refers to the main course or the only course of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536 in the ''Petit traicté auquel verrez la maniere de faire cuisine'', more widely known from a later edition titled ''Livre fort excellent de cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baltic Herring
Atlantic herring (''Clupea harengus'') is a herring in the family Clupeidae. It is one of the most abundant fish species in the world. Atlantic herrings can be found on both sides of the northern Atlantic Ocean, congregating in large schools. They can grow up to in length and weigh up to . They feed on copepods, krill and small fish, while their natural predators are seals, whales, cod and other larger fish. The Atlantic herring fishery has long been an important part of the economy of New England and the Atlantic provinces of Canada. This is because the fish congregate relatively near to the coast in massive schools, notably in the cold waters of the semi-enclosed Gulf of Maine and Gulf of St. Lawrence. North Atlantic herring schools have been measured up to in size, containing an estimated four billion fish. Description Atlantic herring have a fusiform body. Gill rakers in their mouths filter incoming water, trapping any zooplankton and phytoplankton. Atlantic herri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crayfish
Crayfish are freshwater crustaceans belonging to the infraorder Astacidea, which also contains lobsters. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as '' Procambarus clarkii'', are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus. The term "crayfish" is applied to saltwater species in some countries. Terminology The name "crayfish" comes from the Old French word ' ( Modern French '). The word has been modified to "crayfish" by association with "fish" ( French language">Modern French '). The word has been modified to "crayfish" by association with "fish" ( American variant "crawfish" is similarly derived. Some kinds of crayfish are known lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring
Herring are various species of forage fish, belonging to the Order (biology), order Clupeiformes. Herring often move in large Shoaling and schooling, schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific Ocean, North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon (broth)
Bouillon can refer to: Food * Bouillon (broth), a simple broth ** Court-bouillon, a quick broth * Bouillon (soup), a Haitian soup * Bouillon (restaurant), a traditional type of French restaurant **Bouillon Chartier, a bouillon restaurant founded in 1896 * Bouillon (grape), another name for the French wine grape Folle Blanche * Bouillon cube, used in cooking, especially in soups People * Cardinal de Bouillon, French prelate and diplomat born Emmanuel Théodose de La Tour d'Auvergne (1643–1715) * Christophe Bouillon (born 1969), member of the National Assembly of France * Duchess of Bouillon, a French title since the 10th century * Francis Bouillon, a defenseman for the Montreal Canadiens hockey team * Godfrey de Bouillon, a Lord of Bouillon and a leader of the First Crusade * Jean Bouillon (1926–2009), Belgian marine biologist * Jean-Claude Bouillon (1941–2017), French actor * Klaus Bouillon (born 1947), German politician * Lords of Bouillon, French titles during the Middle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds. The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total. The characteristic orange colour is from beta-carotene, making carrots a rich source of vitamin A. A myth that carrots help people to see in the dark was spread as propaganda in the Second World War, to account for the ability of British pilots to fight in the dark; the real explanation was the introduction of radar. Etymology The word is first recorded in English around 1530 and w ... [...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 m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring
Herring are various species of forage fish, belonging to the Order (biology), order Clupeiformes. Herring often move in large Shoaling and schooling, schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific Ocean, North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beetroot
The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner beet, or else categorized by color: red beet or golden beet. It is also a leaf vegetable called beet greens. Beetroot can be eaten raw, roasted, steamed, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. It is one of several cultivated varieties of ''Beta vulgaris'' subsp. ''vulgaris'' grown for their edible taproots or leaves, classified as belonging to the Conditiva Group. Other cultivars of the same subspecies include the sugar beet, the leaf vegetable known as spinach beet (Swiss chard), and the fodder crop mangelwurzel. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring Salad
Herring salad (Finnish language, Finnish: ''sillisalaatti'', Swedish language, Swedish: ''sillsallad'', Norwegian language, Norwegian: ''sildesalat'') is a mixed salad consisting of cut and salted herring, beetroot, potato, onion, mayonnaise and whipped cream. Finnish herring salad Finnish herring salad is called rosolli and is part of the Finnish joulupöytä. The salad is made of cooked potatoes and carrots cut into small cubical pieces and served on a tray. It can also contain cucumber, apple, onion and herring. If the salad does not contain herring it is called beetroot salad. The salad can be eaten with a sauce made of whipped cream and vinegar. The name "rosolli" comes from the Russian language. The original Russian word "rassol" meant a brine of pickled gherkins. The Swedish word ''sillsallad'' is thought to have inspired the word ''sinsalla'' which is used to refer to rosolli in Ostrobothnia (administrative region), Ostrobothnia. See also * Dressed herring Finni ... [...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] |
