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Sofrito
(), (), (), (), () or () is a basic preparation in Mediterranean cuisine, Mediterranean, Latin American cuisine, Latin American, Spanish cuisine, Spanish, Italian cuisine, Italian and Portuguese cuisine, Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and Sautéing, sautéed or Braising, braised in cooking oil for a long period of time over a low heat. In modern Spanish cuisine, consists of garlic, onion and capsicum, peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as , or sometimes as in Lusosphere, Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and Bay Laurel, bay laurel leaves being the other most common ingredients. In Italian cuisine, chopped onions, carrots and celery is ''battuto'', and then, slowly cooked in olive oil, becomes ''soffritto''. It may also contain garlic, shallot, or leek. The word derives from the Spanish verb ''sofreí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, Fish as food, fish, and meat, including pork, poultry, veal and beef, Lamb and mutton, lamb, rabbit#As food and clothing, rabbit, and goat meat, goat. Other important ingredients include pasta (for example hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and phyllo, filo pastries. It continues traditions from Ancient Greek cuisine, Ancient Greek and Byzantine cuisine, Byzantine cuisine, while incorporating Asian, Turkish cuisine, Turkish, Balkan cuisine, Balkan, and Italian cuisine, Italian influences. History Greek cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soffritto
A mirepoix ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Historically including various meats before settling at its current meaning as a vegetable base, mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'Pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Further cooking, with the addition of tomato purée, creates a darkened brown mixture called . Similar flavor bases include the Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin American Cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments ( guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine. Latin American beverages are just as distinct as their foods. Some of the beverages predate colonization. Some popular beverages include coffee, mate, guayusa, hibiscus tea, horc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cuisine
Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as Sofrito, ''sofritos''). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most-used meats in Spanish cuisine include Chicken as food, chicken, pork, Lamb and mutton, lamb and veal. Fish as food, Fish and seafood are also consumed on a regular basis. Tapas and pinchos are snacks and appetizers commonly served in bars and cafes. History Antiquity Authors such as Strabo wrote about the aboriginal people of Spain using nuts and acorns as staple foods. The extension of vineyards along the Mediterranean seemed to be du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Harvard Common Press
The Quarto Group is a global illustrated book publishing group founded in 1976. It is domiciled in the United States and listed on the London Stock Exchange. Quarto creates and sells illustrated books for adults and children, across 50 countries and in 40 languages, through a variety of traditional and non-traditional channels. Quarto employs c.330 people in eight offices in London, Brighton, New York City, Boston, Seattle, Southern California and Hong Kong. In July 2020, its publication ''This Book Is Anti-Racist'' by Tiffany Jewell reached the Number 1 position on The New York Times bestseller list. The group was established by co-founders Laurence Orbach and Robert Morley and was listed on the London Stock Exchange in 1986. Laurence Orbach was chairman and CEO until November 2012, when he was replaced as chairman by Tim Chadwick and Marcus Leaver as CEO. Chuk Kin Lau, the principal shareholder, became Group CEO in July 2018. In February 2020, the Italian publisher, Giunti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ají Cachucha
Aji or AJI may refer to: Location *Aji (town), Tieling County, Liaoning, China * Aji Island, Miyagi Prefecture, Japan * Aji, Kagawa, Kagawa Prefecture, Japan * Aji River (other), rivers with the same name Other * Aji (Go), a latent troublesome weakness or other possibility in a position in the game of Go *Aji (Ryūkyū), a historical title and rank in the Ryukyu Islands * Ají (sauce) a condiment made with cilantro, green onions, and garlic *''Aji Assamese Daily'', a newspaper in Assam, India * Ají pepper (''Capsicum baccatum''), a pepper that originated in ancient Peru *Ağrı Airport (IATA code AJI), near the city of Ağrı, Ağrı Province, Turkey *Al Jazeera English, an Arab television channel formerly called "Al-Jazeera International" *Alliance of Independent Journalists, an Indonesian journalists organization *American Jujitsu Institute, an American jujitsu organization founded by Henry Okazaki in 1939 *A female Hajji in Wolof, variation: Ajaratou *Japanese hor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuban Cuisine
Cuban cuisine is largely based on Spanish cuisine with influence from India, African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, Taino and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and the Spanish ancestors of Cubans brought with them the culinary traditions of different parts of Spain.Rodriguez, H. ''Cuban Food Profile: Cuban Food History'' Overview As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Other culinary influences include the Taíno, the indigenous people of Cuba, Africa, from the Africans who were brought to Cuba as Slavery, slaves, and French, from the French colonists who came to Cub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hallaca
Hallaca (, ) is a traditional Venezuelan dish. Its origin is indigenous, but raisins, capers, olives, and sometimes bits of bacon were added in the 16th Century and after by settlers from the Iberian peninsula. Hallaca consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants. It has been described as a national dish of Venezuela. Some speculate it originated from the Orinoquia. Characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. Hallacas are also commonly eaten in eastern Cuba, Trinidad where it is called pastelle, and parts of Colombia, Ecuador, Aruba, and Curaçao. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado Negro
' () is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and ; all of which are cooked using an open fire or a grill, called a ''parrilla''. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the ''asador'' or ''parrillero''. Coal and fire Usually the ''asador'' begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated ''asados'' the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an ''asado'' in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals. Cooking can be done ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pabellón Criollo
Pabellón criollo () is a traditional Venezuelan dish that is considered the national dish. It mixes elements from the three different cultures that intermixed during Spanish colonial times: Native Americans, Spanish and Africans. The name is a synonym to flag, since it was one of the main original associations. It is a plate of rice, shredded beef in stew and stewed black beans. Variants Common additions include '' tajadas'' (fried plantain slices) or a fried egg, and both of these variants have acquired slang names. A ''pabellón con barandas'' (''baranda'' is Spanish for guard rail) is served with tajadas because the long plantain slices placed on the sides are humorously considered to be keeping the food from falling off from the plate. A ''pabellón a caballo'' means with a fried egg on top, as though the egg were "riding" the dish (''"a caballo"'' is Spanish for "on horseback"). Besides these two main variants, people also add other things to the dish such as granulated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Margarita Island
Margarita Island (, ) is the largest island in the States of Venezuela, Venezuelan state of Nueva Esparta, situated off the north west coast of the country, in the Caribbean Sea. The capital city of Nueva Esparta, La Asunción, is located on the island. History Age of Exploration Christopher Columbus was the first European to arrive on Margarita Island in 1498. The local natives were the Guaiqueries people. The coast of the island was abundant in pearls, which represented almost a third of all New World tribute to the Spanish Crown. Margarita Island was fortified against the increasing threat of pirate attacks, and some fortifications remain today. It was the center of Spanish colonial Margarita Province, established in 1525. In 1561, the island was seized by Lope de Aguirre, a notoriously violent and rebellious conquistador who killed the governor Juan Villadrando. Around 1675, the island was captured again, this time by Red Legs Greaves, a pirate known for his humanity and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
