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Feijoada In Belgium
Feijoada (, ; from , 'bean') is the name for varieties of Common beans, bean stew with beef or porkMulticultural America: An Encyclopedia of the Newest Americans - Google Books p. 180. prepared in the List of countries and territories where Portuguese is an official language, Portuguese-speaking world. ''Feijoada'' is a common name given to dishes from Portuguese-speaking countries such as Portugal, Brazil, Angola, East Timor, Mozambique, and Macau, where it is made from a mixture of meat and white, black, or red beans, usually accompanied by rice. History Meat (pork) stew with vegetables can be traced to ancient Roman cuisine.[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fasole Cu Cârnați
''Fasole cu cârnați'' ("beans with sausages", ) is a popular Romanian dish, consisting of baked beans and sausages. A variation replaces the sausages with '' afumătură'' (smoked meat). Also a traditional Army dish, ''fasole cu cârnați'' is prepared by Army cooks and served freely to the crowds during the National Day celebrations (on 1 December) in Bucharest and Alba Iulia. The main ingredients for this dish are: beans, smoked pork, carrots, onions, tomatoes, parsnip, tomato sauce and bay leaf. See also * List of sausage dishes * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, bea ... * References Romanian stews Vegetable dishes Sausage dishes {{sausage-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoulet
Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs".David, 2008, p. 39 It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude. History and etymology According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an ''estouffet''. The ''Dictionnaire de l'Académie française'' dates the term cassoulet to no earlier than the 19th century."Cassoulet" ''Dictionnaire de l'Académie française''. Retrieved 29 January 2023 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoeula
''Cassoeula'' or ''cazzoeula'' (), sometimes Italianized as ''cassola'', ''cazzuola'' or ''cazzola'' (the word for 'trowel', etymologically unrelated), or ''bottaggio'' (probably derived from the French word ), is a typical winter dish popular in western Lombardy, Italy, chiefly made from pork and Savoy cabbage. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini. One writer describes it as a "noble, ancient Milanese dish", and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day". Origins One account of the origins of the dish associates it with the January 17 celebration of St Anthony the Abbot, which coincided with the end of the pig-slaughtering season. The parts of the pig used for the dish were those ready for consumption immediately after slaughter, whereas the better cuts of meat would be hung to improve the flavour. Another legend traces the origins of the dish to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feijoada à Brasileira
Feijoada or ''feijoada à brasileira'' (lit. Portuguese for "Brazilian-style ''feijoada''") is a dish that consists of a stew of black beans with various types of pork and beef. It is served with ''farofa'', white rice, sautéed collard green, and sliced oranges, among other sides. It is a popular dish, typical of Brazilian cuisine. First documented in Recife, State of Pernambuco, feijoada has been described as a national dish of Brazilian cuisine, Brazil, especially of Pernambuco and Bahia, as other parts of Brazil have other regional dishes. History ''Feijoada'' is a common name given to dishes from Portuguese-speaking countries. The Brazilian version of the delicacy is probably an adaptation of the Portuguese stew which originated in the north of this country. The first known mention of "''feijoada à brasileira''" was in Recife, Pernambuco, in 1827. In Brazil, the first mention of the dish dates back to the beginning of the 19th century in an advertisement published in no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal, and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel, and spices are also regional specialties. In many languages, a general term such as ''blood sausage'' (American English) is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Other varieties of blood sausage include ''boudin rouge'' (Creole and Cajun), ''rellena'' or '' moronga'' (Mexico), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minho (river)
The Minho ( ; ) or Miño ( ; ; ; ) is the longest river in the autonomous community of Galicia in Spain, with a length of . It forms a part of the international border between Spain and Portugal. By discharge volume, it is the fourth largest river of the Iberian Peninsula after the Douro, Ebro, and Tagus rivers. The Minho waters vineyards and farmland and is used to produce hydroelectric power. It also delineates a section of the Spanish– Portuguese border. In ancient English maps, it appears as Minno. The source of the Minho lies north of Lugo in Galicia, in a place called '' Pedregal de Irimia''. After about , the river passes just south of the walls of this old Roman city, discharging in average 42 m3/s, and flows south through canyons until the valley widens north of Ourense. The river has been harnessed in reservoirs from Portomarín to Frieira. Along its length, it has the following reservoirs: Belesar with , Peares with, Velle with, Castrelo with, and Frieira ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Douro DOC
Douro is a Portuguese wine region centered on the Douro River in the Trás-os-Montes e Alto Douro region. It is sometimes referred to as the ''Alto Douro'' (upper Douro), as it is located some distance upstream from Porto, sheltered by mountain ranges from coastal influence. The region has Portugal's highest wine classification as a '' Denominação de Origem Controlada'' (DOC) and is registered as a Protected Designation of Origin under EU and UK law, and as a Geographical Indication in several other countries through bilateral agreements. While the region is best known for Port wine production, the Douro produces just as much table wine (non-fortified wines) as it does fortified wine. The non-fortified wines are typically referred to as "Douro wines". Alto Douro was one of the 13 regions of continental Portugal identified by geographer Amorim Girão, in a study published between 1927 and 1930. Together with Trás-os-Montes it became Trás-os-Montes e Alto Douro Province. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trás-os-Montes
Trás-os-Montes () is a geographical, historical and cultural region of Portugal. Portuguese language, Portuguese for "behind the mountains", Trás-os-Montes is located northeast of the country in an highland, upland area, landlocked by the Douro and Tâmega rivers to south and west and by the Autonomous communities of Spain, Spanish communities of Galicia (Spain), Galicia and Castile and León to the north and east. This relative isolation has led to the survival of cultural traditions that mark the Portuguese identity. On the other hand, its extreme continentality also contributed to the lack of development, which led its inhabitants to seek better conditions on the coast or emigrate to other European countries such as France, Luxembourg and Switzerland, and to Brazil. History Geography The name of Trás-os-Montes refers to the location to the east of mountains such as Serra do Marão, Marão, Serra do Alvão, Alvão and Serra do Gerês, Gerês, which separate the interior fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beira (Portugal)
Beira () was one of the six traditional provinces or ''comarcas'' of Portugal. The territorial extension is different from that of the area called ''the Beiras'', which refers to three provinces of 1936, Beira Alta, Beira Baixa and Beira Litoral. Geography The most important cities within the borders of the traditional province are: Coimbra, Aveiro, Leiria, Viseu, Castelo Branco, Guarda, Figueira da Foz, Covilhã and Pinhel. The main river is the Mondego; other rivers include the Vouga, Dão, Côa, Zêzere and Paiva. The largest mountain range is Serra da Estrela – Continental Portugal's highest – other ranges being the Caramulo, Marofa, Gardunha, and Bussaco. Administrative history After the 15th Century, the new Kingdom of Portugal was divided into six great administrative units, referred to as comarcas. Since the Middle Ages there existed the Beira Province. 1832 In 1832 this province was divided into * Beira Alta * Beira Baixa 1936 In 1936 these wer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Estremadura Province (historical)
Estremadura Province () is one of the six historical provinces of Portugal. It is located along the Atlantic Ocean coast in the center of the country and includes Lisbon, the capital. The name of this province (and also the Spanish Extremadura) originates from the Spanish and Portuguese struggle with the Moors, and the Christian military victories over the Moors (moros) during the 12th century. These provinces were called Extrema Durii, which means "farthest from the Douro River." During the 19th century, Estremadura was the only province in the kingdom that did not border Spain. The provinces Beira and Alentejo bordered on the north, east, and south. Its western border was with the Atlantic Ocean, and it was wide at its widest point. In 1835, Portugal divided into districts, which were subdivided into counties and parishes. Estremadura Province included Districts of Lisbon, Santarém, Leiria and part of Setúbal with Lisboa as its capital. Maps from this time show six pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minho Province
Minho () was a former province in Portugal, established in 1936 and dissolved in 1976. It consisted of 23 municipalities, with its capital in the city of Braga. Today, the area would include the districts of Braga and Viana do Castelo. Minho has substantial Celtic influences and shares many cultural traits with neighbouring Galicia, in northwestern Spain. The region was part of the Roman Province and early Germanic medieval Kingdom of Gallaecia. Historical remains of Celtic Minho include Briteiros Iron Age Hillfort, the largest Gallaecian native stronghold in the Entre Douro e Minho region, in north Portugal. The University of Minho, founded in 1973, takes its name from the former province. Although the province no longer exists, its name is still commonly used to refer to the region, as its origin vastly predates its official institution as an administrative region, and its people have a unique culture and way to be. Minho is famous as being the origin of the soup ''cald ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
