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Hollandaise sauce From Wikipedia, the free encyclopedia

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Hollandaise sauce served over white asparagus and potatoes. Hollandaise sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. It is a French sauce, so named because it was believed to have mimicked a Dutch sauce. Hollandaise sauce is well known as a key ingredient in Eggs Benedict. The sauce is one of the five sauces in the French haute cuisine mother sauce repertoire. Hollandaise requires some skill and knowledge to prepare; care must also be taken to store it properly after preparation. Properly made, the sauce should be smooth and creamy. The flavor should be rich and buttery, with a mild tang added by the lemon juice and seasonings. It must be made and served warm, not hot. If the ingredients are emulsified improperly by over- or under-heating them they will separate, resulting in the sauce "breaking" from the emulsion and the yolks coagulating from excessive heat. The sauce may be portioned and frozen for future use. When ready to use, let it come to room temperature; some stirring may be required.

Contents [hide] • • • •

1 History 2 Preparation Methods 3 Derivatives of Hollandaise Sauce 4 References

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5 External links

[edit] History As early as in 1651, François Pierre La Varenne describes a sauce pretty similar to Sauce Hollandaise in his groundbreaking cookbook Le Cusinier Francois: "avec du bon beurre frais, un peu de vinaigre, sel et muscade, et un jaune d’œuf pour lier la sauce" "make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle...". Alan Davidson notes a "sauce à la hollandoise" from François Marin's Les Dons de Comus as fin 1758, but since that sauce included butter, flour, bouillon, and herbs, and omitted egg yolks, it may not be related to the modern hollandaise.[1] However, Larousse Gastronomique states that, in former times fish 'à la hollandaise' was served with melted butter (implying that at one time egg yolks were not a part of the designation).[2] Davidson also quotes from Harold McGee (1990) who explains eggs are not needed at all and proper emulsification can simply be done with butter. He also states that if one does wish to use eggs they are not needed in as great quantities as normally called for in traditional recipes. The sauce using egg yolks and butter appeared in the 19th century. Though various sources say it was first known as "sauce Isigny" (a town in Normandy said to have been renowned for the quality of its butter), Mrs. Isabella Beeton's Household Management had recipes in the first edition (1861) for "Dutch sauce, for benedict" (p. 405) and its variant on the following page, "Green sauce, or Hollandaise verte". Her directions for hollandaise seem somewhat fearless: "Put all the ingredients, except the lemon-juice, into a stew-pan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil..."

[edit] Preparation Methods Many authorities use the following preparation method - A wire whisk and a thinbottomed bowl work fine. The egg yolks must be beaten thoroughly first, then the lemon juice beaten into them. Then the butter (preferably clarified butter; clarified, meaning it has been melted and the milk solids removed) is added very slowly, while the mixture is

being continually beaten and held over a pot of simmering water. (Room temperature is too low; most stovetop burners and even double boilers are too hot, and will overcook the egg, though skilled sauciers are able to prepare their mixtures over an open burner.) The mixing bowl should be over, but not in contact with, the simmering water. Eventually it will thicken palpably, enough to resist the wrist. The butter can then be added more quickly, the sauce is seasoned, and it can be "held" in this state by being kept warm for some time. A normal ratio of ingredients is 1 egg yolk:1 teaspoon lemon juice:4-6 Tbs. butter.[3][4][5] The same method -- with no heat, replacing the butter with oil, and adding some ground mustard -- is used to make mayonnaise.

[edit] Derivatives of Hollandaise Sauce The following list is a non-exhaustive listing of minor-sauces created by adding ingredients to Hollandaise Sauce (as a 'mother sauce') • • • • • • • • • • • • •

Sauce Mousseline - whipped cream folded in to Hollandaise (also known as Sauce Chantilly).[3] Sauce Béarnaise - replace lemon reduction in recipe with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns.[3] Sauce Maltaise - lemon zest (blanched) and juice of blood orange.[3] Sauce Divine - reduced sherry folded into whipped cream. Sauce Noisette - Hollandaise made with browned butter (beurre noisette).[3] Sauce Bavaroise - cream, horseradish, thyme. Sauce Foyot (a.k.a. Valois) - add meat glaze (Glace de Viande) to Bearnaise.[3] Sauce Colbert - Sauce Foyot with addition of reduced white wine. Sauce Paloise - Béarnaise but substitute mint for tarragon (great with Lamb). Sauce Creme Fleurette - add Crème fraîche. Sauce Choron - Béarnaise plus tomato purée (without tarragon or chervil).[3] Sauce Dijon - add Dijon mustard (also known as Sauce Moutarde or Sauce Girondine). Sauce au vin blanc (for fish) - add reduction white wine and fish stock.[3]

Salad From Wikipedia, the free encyclopedia

Jump to: navigation, search For other uses, see Salad (disambiguation).

Salad platter

Decorated green salad

Salad Chilli and garlic Salad is a mixture of cold foods, usually including vegetables and/or fruits, often with a dressing, occasionally nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, or whole grains. Salad is often served as an appetizer before a larger meal.

The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt", (See also sauce, salsa, sausage). And in some country, the soy sauce of salad or the season sauce is also called salad.[1]

Contents [hide] •

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1 Green salad o 1.1 Popular types of garden salads o 1.2 Dressings o 1.3 Garnishes 2 Other types of salad 3 History o 3.1 Largest salad 4 References

[edit] Green salad The "green salad" or "garden salad" is most often composed of some vegetables, built up on a base of leaf vegetables such as one or more lettuce varieties, spinach, or rocket (arugula). The salad leaves are cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement. Other common vegetables in a green salad include cucumbers, peppers, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients such as tomatoes, pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red peppers, cooked potatoes, rice, sweetcorn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp) are sometimes added to salads. In a restaurant, a small salad without meat is called a dinner salad. The entree salads may contain chicken, either grilled or fried chicken fingers on top of the salad, or seafood in the form of grilled or fried shrimp, or a fish steak, such as tuna, mahimahi, or salmon. Steak such as sirloin can be grilled and sliced and placed upon the salad.

[edit] Popular types of garden salads • • • • •

Caesar salad Chef salad Chinese chicken salad Cobb salad Greek salad

•

Michigan salad

[edit] Dressings A green salad is often served with a dressing. Some examples include: • • •

•

• •

Balsamic vinegar Caesar dressing Creamy mayonnaise or yoghurt-based dressings: o Bleu cheese or blue cheddar dressing o Louis dressing o Ranch dressing o Russian dressing o Honey Dijon o Thousand Island dressing Oil and vinegar, lemon, or soy sauce based dressings: o French dressing o Italian dressing o Vinaigrette o Wafu dressing Tahini Hummus

The concept of salad dressing varies across cultures. There are many commonly used salad dressings in North America. Traditional dressings in southern Europe are vinaigrettes, while mayonnaise is predominant in eastern European countries and Russia. In Denmark dressings are often based on crème fraîche. In China, where Western salad is a recent adoption from Western cuisine, the term salad dressing (沙拉酱, shalajiang) tends to refer to mayonnaise or mayonnaise-based dressings. Many light edible oils are used as salad dressings, including olive oil, corn oil, soybean oil, safflower oil, etc.

[edit] Garnishes There are various vegetables and other fare that are often added to garden salads. Some of them are:

A Green Salad • • • • • • • • • • • • • • •

anchovies bacon bits (real or imitation) beetroot bell peppers grated carrots cress croutons cucumbers fresh parsley mushrooms onions (often red onions) radishes sunflower seeds (shelled) surimi - artificial crab meat tomatoes

Again, individual taste usually governs the choice of salad garnishes.

[edit] Other types of salad

Sesame noodle salad

A Watergate salad

A fruit salad

A Som Tam, Green Papaya Salad • • • • • • • • • • • • • • • • • • • • • • •

Some salads are based on food items other than fresh vegetables: Antipasto salad Bean salad Blackford Salad Caesar salad Chef salad Chicken salad Chinese chicken salad Cobb salad Coleslaw Congealed salad Crab Louie salad Egg salad Eggplant salad Fattoush Fruit salad Greek salad Ham salad Israeli salad Larb, from Laos Milner salad Maritz salad Michigan salad

• • • • • • • • • • • • • • • • • • • • • • • • •

Niçoise salad Panzanella Pasta salad Pea salad Polish salad Potato salad Russian salad Pretzel salad o Ivanov Salad Salmagundi Sesame Noodle Salad Shopska salad from Bulgaria Somen salad from Japan Som tam (Thai ส้มตำำ) or Green Papaya Salad from Thailand Gỏi ngó sen - a Vietnamese salad Gỏi cá sanh cầm - from Hue province,Vietnam Gỏi cá trích - from Phu Quoc island, Kien Giang province, Vietnam Nộm rau muống - from northern Vietnam; made with Ipomoea aquatica Nộm hoa chuối - from northern Vietnam Thịt gà xé phay - from Vietnam Tabouli Taco salad Tuna salad Tuna salad niçoise Waldorf salad Watergate salad

[edit] History The diarist John Evelyn wrote a book on salads, Acetaria: A Discourse on Sallets (1699), that describes the new salad greens like "sellery" (celery), coming out of Italy and the Netherlands. Recently, salads have been sold commercially in supermarkets for those who do not have time to prepare a home-made salad, at restaurants (restaurants will often have a "Salad Bar" laid out with salad-making ingredients which the customer will use to put together their salad) and at fast-food chains specialising in health food. Fast-food chains such as McDonalds and KFC that typically sell "junk food" such as hamburgers, fries and fried chicken have begun selling packaged salads in order to appeal to the health-conscious.

[edit] Largest salad On September 29, 2007, Pulpí, in Almería (province), Spain tossed the world's largest salad, with 6,700 kilograms (14,740 pounds) of lettuce, tomato, onion, pepper and olives, supervised by 20 cooks over 3 hours. A Guinness World Records judge was present to

confirm the new record. The salad was prepared in a container 18m (59ft) long and 4.8m (15.7ft) wide.[2]

Caesar salad From Wikipedia, the free encyclopedia

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Caesar Salad

A Caesar salad variation topped with grilled chicken.

Origin Information Country of Origin : Region or State : Creator(s) of the dish :

Mexico Tijuana Caesar Cardini

Dish Information Course Served : Serving Temperature :

Main Ingredient(s) :

Variations :

Hors d'œuvre Chilled or Room Temperature Romaine Lettuce Croutons Lemon Juice Olive Oil Egg Worcestershire Sauce Black Pepper Multiple

A typical Caesar salad comprises romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper originally prepared tableside. Caesar Cardini (Italian-born Mexican) is credited with creating the salad. [1] [2]

Contents [hide]

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1 History 2 Recipe o 2.1 Ingredients o 2.2 Raw egg and salmonella 3 References 4 Books

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5 External links

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[edit] History There are several stories about the specifics of the salad's creation. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of prohibition. As his daughter Rosa (1928-2003) reported,[3] her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, successfully added the dramatic flair of the table-side tossing "by the chef". Another story tells that as a Chef of Hotel Peñafiel in Tehuacán, Puebla, México, Alex Cardini, son of an Italian immigrant, made the Caesar Salad specially for a gourmet contest in Tijuana, winning first place with his innovative dish. Also, people believe that the salad was created for a group of Hollywood stars after a long weekend party, and still another, that Cardini's brother Alex created it as "Aviator's salad" for a bunch of San Diego aviator comrades who were in a hurry, and the dish was renamed later, when Alex was a partner of his brother. A few fellows among Cardini's personnel also claimed the authorship, but without success. [4] [5] As an historical addendum, the salad recipe was created at a place operated by Cardini on the ground floor of the Hotel Comercial at the corner of 2nd Street and Main, Tijuana. In 1929-1930, Cardini moved his restaurant to the newly constructed Hotel Caesar on Main St., nowadays Avenida Revolución, near the corner of 5th St. The Hotel Comercial is long-gone, but the historic "Comercial" building still stands at the same location, and the Hotel Caesar's continues to operate to this day. The restaurant closed in 1993, but after a renovation in the late 1990s, the bar in the hotel began preparing table-side "ensalada Caesar per tradition" and claims to serve the "original Caesar salad". [6] Historical ''Caesar's'' locations

The San Diego Kahn Building housed a Caesar's from 19231972.

The probably earliest Original Caesar's Hotel Caesar on Caesar's Place in restaurant - Tijuana Main Street, 1940sTijuana, early 1920s c.1924 early 1950s

Nowadays Hotel Caesar's on Avenida Revolución, c.2000 In today's Tijuana, only the Caesar's Sports Bar and Grill, next door to Hotel Caesars, maintains the Caesar salad tradition. Until around 1993, the restaurant in The Coronet Bar, and Restaurant Caesar's Palace (both defunct), competed with the restaurant in Hotel Caesars for the "best Caesar's Salad" in Tijuana.

[edit] Recipe Contrary to popular belief, the original Caesar's salad recipe (unlike Alex's Aviator's salad) [7] did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.[8] In the book From Julia Child's Kitchen, Julia Child describes how she ate a Caesar's salad at Cardini's restaurant when she was a child in 1920s, and some 50 years later she sought out and called Cardini's daughter, in order to discover the original recipe. In this recipe, lettuce leaves are served whole on the plate, because they are meant to be lifted by the stem and eaten with the fingers. It also calls for coddled eggs and Italian olive oil. [2] The Cardini family trademarked the original recipe in 1948, and more than a dozen of bottled Cardini's dressing varieties are available today. Many other bottled versions are sold, too. Some recipes include one or more of mustard, avocado, tomato, bacon bits, or garlic cloves. Rochelle Low is credited with the creation of the "nouveau-Caesar" style by adding the hotly contested ingredient of anchovies to the dressing recipe. Cardini's

Brand original Caesar dressing is somewhat different from Rosa's version [9] [10] in order to serve today's customer's and manufacturer's needs. Today, there are many variations. Many restaurants offer a more substantial salad by topping a Caesar salad with grilled chicken, steak, salmon or shrimp. Certain Mexican restaurants even improvise on items such as substituting tortilla strips for croutons and Cotija cheese for the Parmesan, or the addition of tomatoes in the Letchworth salad. [11]

[edit] Ingredients •

Ingredients according to the Hotel Caesar's recipe from about 2006: [12] o romaine lettuce o olive oil o mustard powdered or prepared o fresh crushed garlic - often in olive oil o salt o fresh-ground black pepper o wine vinegar [13] o lemon juice or lime juice - fresh squeezed o Worcestershire sauce o raw or coddled egg yolks o freshly grated Parmesan cheese o freshly prepared croutons

•

Widely accepted, but unlikely to be original: o mayonnaise o variations of lettuce o chicken o capers o Romano cheese

[edit] Raw egg and salmonella Some people are concerned about the safety of Caesar salads due to the potential risk of infection by salmonella bacteria occasionally found in raw eggs. This is a concern with many similar dressings like mayonnaise, though generally the pH level is thought to be acidic enough to kill those bacteria. Nevertheless, later versions of the recipe call at least for briefly-cooked coddled eggs or pasteurized eggs. Today, many recipes even omit the egg and produce a "Caesar vinaigrette". Yogurt is sometimes substituted for the eggs to maintain a creamy texture. However, purists disdain these alternatives which do not use raw eggs, as "not being true Caesar's salads".

Chinese chicken salad From Wikipedia, the free encyclopedia

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Chinese chicken salad Chinese chicken salad, as its name suggests, is a salad with chicken flavoured by Chinese seasonings, popular in the United States. The Chinese influence comes from common Chinese-themed ingredients. Though many variations exist, common features of most salads described as "Chinese chicken" contain lettuce, chicken, use of ginger and sesame oil in the dressing, and crispy pieces of deep-fried noodles. Other recipes may contain a combination of: • • • • •

Water chestnuts Bamboo shoots Peanuts Almonds Mandarin orange slices

The Chinese chicken salad may have originated from Pan-Asian cuisine pioneers, such as Wolfgang Puck, rather than having actual roots in Chinese cuisine, as salad is a dish of Western origins. However, many "non-Western" world cultures also have salads of various sorts as part of their traditional cuisines. The pleasing combination of ingredients have given Chinese chicken salad widespread popularity, thus establishing it on many restaurant menus, including the fast food establishment Wendy's and the exclusive Spago.

Cobb salad From Wikipedia, the free encyclopedia

Jump to: navigation, search Cobb salad[1]

Cobb salad from Jerry's Famous Deli (Marina del Rey, California)

Serving size

607 grams (21.4 oz)

Calories

757

Calories from fat

450

Total fat Saturated fat Cholesterol Sodium

50 grams (1.8 oz) 20 grams (11 drams) 360 milligrams (5.6 gr) 1,713 milligrams (26.44 gr)

Total carbohydrate

16 grams (9.0 drams)

Dietary fiber

6 grams (3.4 drams)

Sugars

8 grams (4.5 drams)

Protein

65 grams (2.3 oz)

The Cobb salad is a garden salad and was a signature menu item of the legendary Brown Derby, a landmark restaurant in Hollywood, Los Angeles, California. Variations of the salad are now served in restaurants worldwide.

Contents [hide]

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1 History 2 Nutritional value 3 Presentation and recipes o 3.1 Original recipe o 3.2 Salad dressing 4 References

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5 External links

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[edit] History In 1937, Brown Derby owner Robert H. Cobb went into the restaurant's kitchen to fix a late-night snack for Sid Grauman, operator of Grauman's Chinese Theater. He browsed the refrigerator for ingredients, and chopped them up finely.[2][3][4] Thus, the Cobb salad was born. From then on, Grauman often requested that a Cobb salad be prepared for him. Word soon spread about this creation throughout Hollywood, quickly increasing its popularity. It became such a hit that film stars started requesting "Cobb's salad", and it was eventually added to the menu of the Brown Derby restaurant. The Cobb salad was featured in an episode of Curb Your Enthusiasm in which a man falsely claims that his grandfather invented the salad to Larry David's disbelief. Larry goes on to research this claim and discovers that this is incorrect.

[edit] Nutritional value The Cobb salad has been criticized for being unhealthy when compared to other salads.[5]

[edit] Presentation and recipes Cobb salads are presented in a variety of ways. One common presentation uses a round bowl or plate, and places the ingredients in quadrants, arranged based on color and contrast.[6]

[edit] Original recipe The original recipe contained:[7] 1. Lettuce (head lettuce, watercress, chicory, and romaine)

2. 3. 4. 5. 6. 7. 8. 9.

Tomatoes Crisp bacon Chicken breast Hard-cooked eggs Avocado Roquefort cheese Chives Special Cobb salad vinaigrette

[edit] Salad dressing Although there are many variations on the dressing used for a Cobb salad, this one is purported to be the one originally used at the Brown Derby.[7] • • • • • • • • • • •

1/4 cup water 1/4 cup red wine vinegar 1/4 teaspoon sugar 1 teaspoon freshly squeezed lemon juice 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 3/4 teaspoon Worcestershire sauce 1/4 teaspoon dry English mustard 1 small clove garlic, finely minced 1/4 cup full-flavored olive oil 3/4 cup salad oil

Greek salad From Wikipedia, the free encyclopedia

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Greek salad, χωριάτικη σαλάτα (with additional ingredients). Greek salad (Greek: χωριάτικη σαλάτα, IPA: [xorˈjatiki saˈlata]), 'country/village salad', is a common component of a traditional Greek meal. It is one of the most popular salads in Greece and Cyprus as it is light, refreshing and easy to make and especially popular during the summer months. True Greek salad is essentially a tomato salad made of sliced or chopped tomatoes with a few slices of cucumber, and red onion, seasoned with salt, black pepper, and oregano and dressed with olive oil. Common additions include feta cheese, bell peppers, capers, anchovies, sardines and kalamata olives. Lettuce and vinegar are not used in a Greek salad. A lettuce salad (called μαρούλι, "lettuce") is a distinct salad, also popular, especially in the autumn and spring, consisting of finely sliced lettuce, scallions, and fresh dill, and dressed with salt, black pepper, olive oil and red wine vinegar or lemon juice.

[edit] Other usage The term "Greek salad" is also used in North America, Australia, South Africa, and the United Kingdom to refer to a lettuce salad with Greek-inspired ingredients, dressed with vinegar and oil. Lettuce, tomatoes, feta, and olives are the most standard elements in an American "Greek" salad, but cucumbers, bell peppers, onions, radishes, dolmades, anchovies/sardines and pickled hot peppers are common. In the Detroit, Michigan area, for example, a "Greek salad" also includes beets. Rather than simple olive oil and vinegar, as in a μαρούλι - lettuce salad, prepared dressings containing various herbs and seasonings are frequently employed. This style of "Greek salad" is rarely encountered in Greece except in the homes of American Greeks or restaurants that cater to tourists. In these countries, the true Greek salad, when encountered, may be called by the Greek term horiatiki—pronounced [hɔːriː'ætɪkiː]—or by such terms as "country salad", "peasant salad", or "village salad", to avoid confusion.

Greek salad is also found in other European countries e.g. Germany (where it is often called Bauernsalat), France (salade à la Grecque), Hungary (görög saláta) and Spain (ensalada griega). Various other salads have also been called "Greek" in the English language in the last century, including some with a very old connection to Greek cuisine. For example, one 1938 American recipe called for a mayonnaise-dressed lettuce salad with shredded cabbage, carrots, and diced smoked herring (rega/renga).[1] The salads of Greek cuisine are wide and varied. Each region of Greece has or has had a salad specific to the village or area. The most common, described above, start most meals today in Greece at home or when dining out. Other salads of Greek cuisine include cabbage salad ("slaw") (Lahanosalata), dressed with olive oil and lemon juice and garlic. Beetroot salad (Pantzarosalata), sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar. Rocket salad, arugula dressed with olive oil and red wine vinegar or lemon juice, can include anchovies. Patata salata: Potato salad with olive oil, finely sliced onions, lemon juice or vinegar. Revithosalata, chickpea salad. "Maintanouri", parsley salad, usually used as a condiment. Cypriot salad, native to the island of Cyprus, consists of finely chopped tomatoes, cucumbers, onions, green bell peppers and flat-leaf parsley, and most closely resembles the 'Greek salad' of Greece. Some spreads and dips found in the meze of Greek cuisine are also affectionately called 'salad' in Greek. Melitzanosalata (Greek: μελιτζανοσαλάτα), is an eggplant 'puree' that includes olive oil, red wine vinegar, flat-leaf parsley and garlic (with regional variations). Taramosalata (Greek: ταραμοσαλάτα) is fish roe mixed with lemon juice, onions, and olive oil, and breadcrumbs or mashed potato.

Greek salad From Wikipedia, the free encyclopedia

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Greek salad, χωριάτικη σαλάτα (with additional ingredients). Greek salad (Greek: χωριάτικη σαλάτα, IPA: [xorˈjatiki saˈlata]), 'country/village salad', is a common component of a traditional Greek meal. It is one of the most popular salads in Greece and Cyprus as it is light, refreshing and easy to make and especially popular during the summer months. True Greek salad is essentially a tomato salad made of sliced or chopped tomatoes with a few slices of cucumber, and red onion, seasoned with salt, black pepper, and oregano and dressed with olive oil. Common additions include feta cheese, bell peppers, capers, anchovies, sardines and kalamata olives. Lettuce and vinegar are not used in a Greek salad. A lettuce salad (called μαρούλι, "lettuce") is a distinct salad, also popular, especially in the autumn and spring, consisting of finely sliced lettuce, scallions, and fresh dill, and dressed with salt, black pepper, olive oil and red wine vinegar or lemon juice.

[edit] Other usage The term "Greek salad" is also used in North America, Australia, South Africa, and the United Kingdom to refer to a lettuce salad with Greek-inspired ingredients, dressed with vinegar and oil. Lettuce, tomatoes, feta, and olives are the most standard elements in an American "Greek" salad, but cucumbers, bell peppers, onions, radishes, dolmades, anchovies/sardines and pickled hot peppers are common. In the Detroit, Michigan area, for example, a "Greek salad" also includes beets. Rather than simple olive oil and vinegar, as in a μαρούλι - lettuce salad, prepared dressings containing various herbs and seasonings are frequently employed. This style of "Greek salad" is rarely encountered in Greece except in the homes of American Greeks or restaurants that cater to tourists. In these countries, the true Greek salad, when encountered, may be called by the Greek term horiatiki—pronounced [hɔːriː'ætɪkiː]—or by such terms as "country salad", "peasant salad", or "village salad", to avoid confusion.

Greek salad is also found in other European countries e.g. Germany (where it is often called Bauernsalat), France (salade à la Grecque), Hungary (görög saláta) and Spain (ensalada griega). Various other salads have also been called "Greek" in the English language in the last century, including some with a very old connection to Greek cuisine. For example, one 1938 American recipe called for a mayonnaise-dressed lettuce salad with shredded cabbage, carrots, and diced smoked herring (rega/renga).[1] The salads of Greek cuisine are wide and varied. Each region of Greece has or has had a salad specific to the village or area. The most common, described above, start most meals today in Greece at home or when dining out. Other salads of Greek cuisine include cabbage salad ("slaw") (Lahanosalata), dressed with olive oil and lemon juice and garlic. Beetroot salad (Pantzarosalata), sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar. Rocket salad, arugula dressed with olive oil and red wine vinegar or lemon juice, can include anchovies. Patata salata: Potato salad with olive oil, finely sliced onions, lemon juice or vinegar. Revithosalata, chickpea salad. "Maintanouri", parsley salad, usually used as a condiment. Cypriot salad, native to the island of Cyprus, consists of finely chopped tomatoes, cucumbers, onions, green bell peppers and flat-leaf parsley, and most closely resembles the 'Greek salad' of Greece. Some spreads and dips found in the meze of Greek cuisine are also affectionately called 'salad' in Greek. Melitzanosalata (Greek: μελιτζανοσαλάτα), is an eggplant 'puree' that includes olive oil, red wine vinegar, flat-leaf parsley and garlic (with regional variations). Taramosalata (Greek: ταραμοσαλάτα) is fish roe mixed with lemon juice, onions, and olive oil, and breadcrumbs or mashed potato.

Balsamic vinegar From Wikipedia, the free encyclopedia

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Three desserts in Modena with balsamic vinegar: clockwise from left, panna cotta, zabaglione, and crème caramel. Balsamic vinegar (Italian: aceto balsamico) is a traditional flavoured vinegar commonly used in Italian cuisine. It is also often used as a salad dressing when combined with oil. It is a traditional product originating in Modena, where it has been made since the Middle Ages and some of the names (notably: "Aceto Balsamico Tradizionale di Modena") are protected by the Denominazione di Origine Protetta and the European Union's Protected designation of origin. Unlike common vinegars, only the traditional balsamic vinegar of Modena is dark and thick with a complex but sweet taste, well aged, and much more expensive. Traditional balsamic vinegar is highly appreciated and valued by chefs and gourmet food lovers. The Italian food writer Marcella Hazan has been credited with popularising it in Britain and North America (where it was largely unknown until the 1980s).

Contents [hide] • • • •

1 Classifications of balsamic vinegar 2 Uses 3 Manufacture 4 References

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5 External links

[edit] Classifications of balsamic vinegar Only two consortia produce true traditional balsamic vinegar, Modena and Reggio Emilia. Reggio Emila (Aceto Balsamico Tradizionale di Reggio Emilia) designates the different ages of their balsamic vinegar by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more[1]. Modena (Aceto Balsamico Tradizionale di Modena) uses a different system to indicate the age of their balsamic vinegars. A white cup means the vinegar has aged for at least 12 years and a golden cup bearing the designation extravecchio to show the vinegar has aged for 25 years or more[1]. Condimento balsamic vinegars are made in the same method as the tradizionale vinegars, but are distributed by producers who are either located outside of the Modena or Reggio provinces of Italy or do not have consortium approval. Some producers of tradizionale balsamic vinegars also produce condimento grade vinegars. Condimento balsamic vinegars may be labeled as condimento balsamico, salsa balsamica or salsa di mosto cotto. However, there are no official standards or labeling systems to designate condimento balsamic vinegars[2].

[edit] Uses Commercial grade balsamic vinegar can be used in salad dressings, marinades and sauces. Cooks use tradizionale and condimento vinegars in small amounts in simple dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars (3–5 years) are used in salad dressing while mid-aged balsamic vinegars (6–12 years) are used to enhance sauces, pastas and risottos. Old vinegars (12 years plus), which are very rich and thick, are used sparsely to enhance plain meat or fish, fresh fruit such as strawberries or even drunk from a small glass to conclude a meal. It is also used as a topping on vanilla ice cream. Some people use it instead of wine in food (because wine is forbidden in some religions).[1]

[edit] Manufacture

Barrels of balsamic vinegar aging in a maker's attic. Balsamic vinegar is manufactured from the juice of white grapes (typically, trebbiano grapes) boiled down to approximately 50% of its original volume to create a concentrated must, which is then fermented with a slow aging process which concentrates the flavours. The flavour intensifies over decades, with the vinegar being kept in fine wooden casks, becoming sweet, viscous and very concentrated. During this period, a proportion evaporates: it is said that this is the "the angels' share," a term also used in the production of scotch whisky, wine, and other alcoholic beverages. The finest and most traditional balsamic vinegar is very labour-intensive to produce; while it ages and gradually evaporates, the liquid is transferred to successively smaller casks made of different woods, absorbing the flavour characteristics of each wood and becoming more concentrated with each transfer. Oak, mulberry, chestnut, cherry, juniper, ash, and acacia are the most commonly used woods.[3] Some older balsamic vinegar is added to the must to create a more complex and intricate taste, and to enhance acidity. At the end of the process, the vinegar is taken from the smallest cask: each cask is filled with the contents of the preceding (larger) cask and the cooked must is added to the largest cask. Balsamic vinegar of the highest quality, labeled tradizionale, usually sells for very high prices; a small (100 ml) bottle can cost between US $100 and $400. Most producers, however, do not employ all seven of the aforementioned woods in the aging process; some employ only oak. Several mass-produced, less expensive varieties may not be aged in wood at all, being nothing more than ordinary wine vinegar with coloring and added sugar. Legally, according to the rules of the Consortium, these are not allowed to be called "traditional". However, since the wording "Aceto Balsamico di Modena" failed to achieve the IGP status ("Protected Geographical Indication" or "Indicazione Geografica Protetta"), products marketed by that name may not have even been produced in Modena. Only the products named "Aceto balsamico tradizionale di Modena" and "Aceto balsamico tradizionale di Reggio Emilia" are protected by the European PDO (Protected designation of origin) label [4][5]

Russian dressing From Wikipedia, the free encyclopedia

Jump to: navigation, search Russian dressing is an American tomato-based salad dressing noted for its piquancy. It is typically a clear and glistening bright orange-red or burnt red in color.

Contents [hide] • • • •

1 History 2 Ingredients 3 Uses 4 See also

•

5 External links

[edit] History Russian dressing was invented in the United States in the late 1800s or early 1900s. Some claim that the dressing's name originated in the fact that the condiment in those days typically included caviar, a food associated with Russia.[citation needed]

[edit] Ingredients It may have a base of yogurt, mayonnaise, or ketchup, although the latter two ingredients are today more associated with Thousand Island dressing. Earlier historical recipes claiming to be Russian dressing usually do have a base of mayonnaise, and are in fact indistinguishable from modern Thousand Island dressing. Ingredients may also include horseradish, pimentos, chives and various additional spices. The clearness that has come to be associated with Russian dressing may be owed to the fact that early recipes for it sometimes included gelatin or aspic.

[edit] Uses •

•

Russian dressing is often the principal condiment used on Reuben sandwiches, although the creamier and somewhat less tangy Thousand Island dressing is more often used for that purpose. Green salads with poached or hard-boiled eggs.

Mustard (condiment) From Wikipedia, the free encyclopedia

Jump to: navigation, search For other uses, see Mustard.

Mustard seeds (top left) may be ground (top right) to make different kinds of mustard. The four mustards pictured are a simple table mustard with turmeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a rough French mustard made mainly from black mustard seeds (lower right). Mustard is a thick yellowish-brown paste with a sharp taste[1] made from the ground seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra). The ground mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices. A strong mustard can cause the eyes to water, sting the palate and inflame the nasal passages.

Contents [hide] • •

• • • • • •

1 History and etymology 2 Varieties o 2.1 Home-made mustard o 2.2 Dijon mustard o 2.3 Yellow mustard o 2.4 Wholegrain o 2.5 Honey mustard o 2.6 Chinese mustard o 2.7 English and French mustards 3 Culinary uses 4 Nutritional value 5 Idioms 6 References 7 See also 8 External links o 8.1 Recipes o 8.2 History o

8.3 Other links

[edit] History and etymology The Romans probably developed the prepared mustards we know today. They mixed unfermented grape juice, known as "must," with ground mustard seeds (called sinapis) to make "burning must", mustum ardens—hence "must ard".

[edit] Varieties Mustard, yellow Nutritional value per 100 g (3.5 oz) Energy 70 kcal 280 kJ

Carbohydrates

8g

- Sugars 3 g - Dietary fiber 3 g Fat

3g

Protein

4g

Sodium 1120 mg 75%

Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and "heat" of the mustard is largely determined by seed type, preparation and ingredients.[1][2] Black seeded mustard is generally regarded as the hottest type. Preparation also plays a key role in the final outcome of the mustard. Mustard, in its powdered form, lacks any potency and needs to be soaked; it is the production of Allyl isothiocyanate from the reaction of myrosinase and sinigrin during soaking that causes gustatory heat to emerge. One of the factors that determines the strength of a prepared mustard is the temperature of the water, vinegar, or other liquid mixed with the ground seeds: hotter liquids are more hostile to the strength-producing compounds. Thus, hot mustard is made with cold water, while using hot water results in milder mustard (other factors remaining the same).[3] The pungency of mustard is always reduced by heating, not just at the time of preparation; if added to a dish during cooking much of the effect of the mustard is lost. Locations renowned for their mustard include Dijon (medium strength) and Meaux in France; Norwich (very hot) and Tewkesbury, famed for its variety, in the United Kingdom; and Düsseldorf (hot) and Bavaria in Germany. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged. Irish mustard is a wholegrain type blended with whiskey and/or honey.

[edit] Home-made mustard Mustard can very easily be prepared at home by mixing powdered mustard seeds with enough vinegar or other liquid to achieve the right consistency and leaving it for 10 minutes or so. It does not keep well, so no more should be prepared than is needed.

[edit] Dijon mustard Dijon mustard is not covered by a Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI) under the auspices of the European Union; thus, while there are major mustard plants in Dijon and suburbs, most Dijon mustard is manufactured outside of Dijon. Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe.

Mustards from Dijon today generally contain both white wine and burgundy wine, and most mustards marketed as Dijon style today contain one or both of these ingredients.

[edit] Yellow mustard In the United States, yellow mustard is referred to as "mustard". In the rest of the world, it is called "yellow mustard" or "American mustard". This is a mild mustard colored bright yellow by the inclusion of turmeric. It was introduced in 1904 by George T. French as "cream salad mustard". This mustard is closely associated with hot dogs, deli sandwiches, and hamburgers. Yellow mustard is the United States' third most popular condiment, after salsa and ketchup[citation needed]. Along with its use on various sandwiches, yellow mustard is a key ingredient in many potato salads, barbecue sauces, and salad dressings. Yellow mustard is often rubbed on barbecue meat prior to applying a dry rub, to form a crust, called bark, on the meat.

[edit] Wholegrain In wholegrain mustard, the seeds are not ground, but mixed whole with other ingredients. Different flavors and strengths can be achieved by using different blends of mustard seed species. Some variations have additives such as sun-dried tomato mustard and chili mustard.

[edit] Honey mustard Honey mustard, as the name suggests, is a blend of Dijon mustard and honey, usually 1:1.[4] It is most often used as a topping for sandwiches and as a dip for chicken strips, french fries, onion rings, and other finger foods. It can also be used combined with vinegar and/or olive oil to make a salad dressing. The most basic honey mustard is a mixture of equal amounts of honey and mustard; however, most varieties include other ingredients to modify the flavor and texture.

[edit] Chinese mustard Chinese mustard is a commonly served condiment in Chinese cuisine, and in Chinese American cuisine it is available (along with soy sauce and duck sauce) in small clear plastic packages when ordering Chinese take-out food. A similar form of mustard is also served in Korean cuisine, particularly with the buckwheat noodle dish called naengmyeon. In Japanese cuisine, a similar type of mustard is called karashi, and is served with oden, natto and other dishes. Chinese mustard is basically mustard powder and water. It is very strong compared to other types of mustard.

[edit] English and French mustards Two common varieties of mustard in some parts of the world are English and French mustard. The English variety is typically bright yellow in appearance, but much hotter

than American mustard, and is used sparingly. The French variety is typically darker in color and contains more vinegar, giving a milder taste.

[edit] Culinary uses Mustard is often used at the table as a condiment on meat. It is also used as an ingredient in mayonnaise, vinaigrette, marinades and barbecue sauce. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is a popular accompaniment to hot dogs, pretzels, and Bratwurst. Dry mustard, typically sold in tins, is used in cooking and can be mixed with water to become prepared mustard. Prepared mustard is generally sold at retail in glass jars or plastic bottles although in Europe it is often marketed in metal, squeezable tubes. Some types of prepared mustard stored for a long time may separate, causing mustard water, which can be corrected by stirring or shaking. If stored for a long time unrefrigerated mustard acquires a bitter taste. Refrigeration much prolongs shelf life.

[edit] Nutritional value The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database[1].

[edit] Idioms "To cut the mustard" means to achieve the desired standard.[5][6] If someone is "as keen as mustard" it means they are very enthusiastic [7].

Thousand Island dressing From Wikipedia, the free encyclopedia

Jump to: navigation, search This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (December 2007)

Thousand Island dressing is a salad dressing (a variant of Russian dressing), commonly made of mayonnaise, ketchup, and a mixture of finely chopped vegetables, most often pickles, onions, bell peppers, and/or green olives; chopped hard-boiled egg is also common. Essentially, it is a mixture of ketchup and tartar sauce. The dressing is used both in salads and as a sauce on sandwiches, especially in fast-food restaurants. It tastes (and appears to be) very similar to fry sauce (called burger sauce in the UK), a 'simpler' version of thousand island dressing commonly used in fast food outlets. Fry sauce is made from similar ingredients: generally tomato ketchup and mayonnaise. In many areas of Europe, it is known as "American Dressing."

[edit] Origins Thousand Island dressing has been cited in print since at least 1912, but there are multiple conflicting stories about its origins: •

•

• •

Sophia LaLonde invented it at Chicago's Blackstone Hotel in 1910[1] substituting mayonnaise for the yogurt used in Russian dressing, and added pickle relish, chives and sometimes chopped hard-boiled eggs. The dressing was popularized by one of her dinner guests, actress May Irwin, who gave the condiment its name, after LaLonde's home, the Thousand Islands region of upstate New York and Eastern Ontario. The name refers to the multitude of small specks of pickle usually found in the dressing. George Boldt, of Waldorf-Astoria Hotel fame, popularized it by instructing his maitre d'hotel, Oscar Tschirky, to put the dressing on the hotel's menu. Boldt had a home called Boldt Castle on one of the Thousand Islands.

[edit] Uses Thousand Island dressing is sometimes used as an ingredient in a Reuben sandwich, along with corned beef, sauerkraut, and marble rye bread (although Russian dressing is used in the authentic recipe).

In the 1950s, Thousand Island dressing became a standard condiment, used on sandwiches and salads alike. It is widely used in fast-food restaurants in America. For example:— • • • • • • •

• • • • • •

Hardee's uses a type of Thousand Island dressing on its Big Twin sandwich. McDonald's special sauce for Big Mac hamburger sandwiches is a variant of Thousand Island dressing. Arby's, a roast beef chain, uses Thousand Island dressing in their Market Fresh Reuben sandwich. Wendy's uses it on its promotional Wendy Melt. Burger King uses it on its Stacker line of sandwiches. In-N-Out Burger uses it on their hamburgers and animal-style fries. Steak n Shake, a combination diner/fast food restaurant chain, dresses the Frisco Melt, All-American Melt, Chicken Melt, and Turkey Melt with Thousand Island dressing. Subway offers the choice of Thousand Island dressing. Corner Bakery uses Thousand Island on its "Turkey Derby" sandwich. Around half of the selections on the menu at Pizza Hut in Hong Kong use a Thousand Island dressing for the base, instead of traditional tomato sauce.[2] This is the most common salad dressing in Southeast Asia. "Sandwich spread" sold by Kraft, and other condiment makers, is simply thicker Thousand Island dressing, which can be spread more easily on bread. Cooks in rural areas, where commercial salad dressings were slower to appear, often made a version of thousand island, with or without pickles, from ingredients which were commonly available. It was typically called simply salad dressing.

Thousand Island dressing is often used as a substitute for fry sauce, a mixture of ketchup and mayonnaise.

French dressing From Wikipedia, the free encyclopedia

Jump to: navigation, search This article appears to contradict the article Common misconceptions. Please see discussion on the linked talk page. French Dressing is a term used in Britain and the U.S. in particular, to describe the most common salad dressing in France: the vinaigrette, and its many variations. The dressing is generally accepted to be a type of vinaigrette but often including different ingredients. It seems one of the few countries where the term is not used is France, where this salad dressing is only ever referred to as a vinaigrette.

Contents [hide] • •

1 History 2 Interpretations o 2.1 UK o 2.2 United States

•

3 External links

[edit] History The term "French Dressing", to describe vinaigrette, became popular in Britain and the USA in the 1880s, and as salads increased in popularity, many different variations of the condiment emerged, up to today.

[edit] Interpretations [edit] UK The British French Dressing is more varied than the American version and the ingredients differ depending on taste. Most common recipes contain olive oil and white or red wine vinegar or lemon juice as a base and can often contain salt, sugar, pepper, mustard, and garlic. There is no set manufactured French dressing recipe and companies often make several different types of dressing to suit different tastes.

[edit] United States

In the United States of America, French dressing is a type of salad dressing, also called Catalina dressing, containing sugar and tomato ketchup. This French dressing can be "white" or "red" and is essentially a vinaigrette. It is often sold bottled in the U.S. People in some parts of the Southern United States (especially in the Biloxi, Mississippi, area) pour French dressing on pizza. Though likely apocryphal, Midwestern folklore has it that the condiment's name stems from its invention by the wife of Lucius French, a founder of Hazleton, Indiana. French's intense aversion to vegetables brought him to the brink of scurvy several times; his wife supposedly created the tangy, unconventional dressing as a means of coaxing the bellicose French to consume salads.[citations needed]

Italian dressing From Wikipedia, the free encyclopedia

Jump to: navigation, search This article does not cite any references or sources. (January 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.

Italian dressing in United States cooking is a vinaigrette-type salad dressing consisting of an emulsion of water, oil, chicken stock or the juice from a cooked chicken,vinegar or lemon juice, salt, pepper, minced onions and bell peppers, often sugar, or high fructose corn syrup, and a variety of herbs and spices including garlic, oregano, fennel, and dill. It is often bought bottled, or prepared by mixing oil and vinegar with a packaged flavoring mix consisting of dehydrated vegetables and herbs. The U.S.-style Italian dressing is unknown in Italy, where salad is normally dressed at table with olive oil, vinegar, salt, and sometimes black pepper, and not with a pre-mixed vinaigrette.

Vinaigrette (food) From Wikipedia, the free encyclopedia

(Redirected from Vinaigrette) Jump to: navigation, search For other uses, see Vinaigrette (disambiguation). Vinaigrette is a mixture of vinegar (or sometimes citrus juice) and oil, often flavored with herbs, spices, and other ingredients. There are many ways to prepare Vinaigrette but a basic recipe is to slowly add 3 parts of oil at room temperature to 1 part of vinegar until it emulsifies into a smooth sauce. Salt and pepper are added for taste. Herbs are sometimes added to enhance flavour. The addition of a small amount of mustard can help

keep the oil and acid in an emulsion. In France, Vinaigrette is often prepared once a week in large quantities. Commercial preparations are often emulsified with lecithin or similar additives, while fresh preparations can be more weakly emulsified with mustard or left as mixtures that will separate. Vinaigrettes are used as sauces in many cuisines, and as salad dressings. This is the most common use of the word. See also French dressing. Balsamic vinaigrette is a sauce made by adding olive oil and other seasonings, including chopped onion, into balsamic vinegar. Other popular vinaigrettes in French cuisine include anchovies, lemons, truffles and raspberries as the main ingredients.

Wafu dressing From Wikipedia, the free encyclopedia

Jump to: navigation, search Wafu dressing is a vinaigrette-type salad dressing based on soy sauce, popular in Japan. The name literally means Japanese-style dressing. The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar and vegetable oil. There are many variations flavoured with additional ingredients such as aonori, grated ginger, umeboshi puree, wasabi or citrus fruits such as yuzu. Those flavoured with sesame oil are often called chuka(fu) dressing in Japan, meaning "Chinese style dressing"[1], although this is unknown in China. Mari's Foods manufactures a wafu dressing under the trademark "Wafu" [2].

Niçoise salad From Wikipedia, the free encyclopedia

Jump to: navigation, search This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (June 2008)

The ingredients of niçoise salad, here served with a topping of seared tuna. Niçoise salad (IPA: [niˡswaz]), sometimes referred to as Salade niçoise, is a type of French salad. As suggested by the name, it is a specialty of the region of Nice in France, and should always contain tomatoes, anchovies, garlic (usually in the dressing) and black olives, and usually contains green beans, tuna, new potatoes and hard-boiled eggs, served with a french dressing. Other ingredients can include capers, crispy lettuce, finely chopped shallots or onion, cucumber chunks, artichoke hearts, raw peppers, or broad beans. Salade Niçoise come in many different forms and its 'true' ingredients are often debated. [1] Contrary to what is sometimes seen in restaurants, the classic niçoise salad does not contain rice, cheese, or pasta. The classic niçoise salad also does not contain fresh tuna;[citation needed] always the best canned tuna available but never fresh.[citation needed] Anecdotal evidence has suggested that ballet choreographer George Balanchine was responsible for the creation of the first salade niçoise during his tenure in Monte Carlo.[citation needed]

Waldorf salad From Wikipedia, the free encyclopedia

Jump to: navigation, search For the Fawlty Towers episode, see Waldorf Salad (Fawlty Towers).

A Waldorf salad A Waldorf salad is a salad consisting of fine sliced apple and celery (Julienne), chopped walnuts, mayonnaise or a mayonnaise-based dressing. It was first created around 1893 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel which opened in 1931)[1].

Contents [hide] • • • •

1 Recipe creator 2 Cultural references 3 See also 4 References

•

5 External links

[edit] Recipe creator Although Oscar Tschirky, who was the maître d'hôtel is usually given credit for creating the recipe, there are conflicting stories about who actually created the salad. Oscar Tschirky also claimed credit for several other dishes served at the Waldorf, including Eggs Benedict. (An alternative theory is that it was created by the Waldorf Lunch System, an early 20th century lunchroom chain—starting in the 1920s, the company logo was an apple.) In 1896 Waldorf Salad appeared in "The Cook Book by 'Oscar of the Waldorf'". It

is traditionally served on lettuce. Dried fruit is often added — usually chopped dates or raisins.

[edit] Cultural references "Waldorf Salad" is the title of a 1979 episode of Fawlty Towers which concerns an American guest's increasing frustration with Basil Fawlty's incompetence, symbolised by Fawlty's continuing inability to produce the salad of the title: "I think we're fresh out of Waldorf." He asks the question: "What is a Waldorf anyway, a walnut that's gone off?". The song "You're the Top" from the Cole Porter musical Anything Goes contains the line: "You're the top, you're a Waldorf salad". In the 1991 novel American Psycho by Bret Easton Ellis, Waldorf salads are frequently mentioned and consumed. At a Christmas party thrown by protagonist Patrick Bateman's fiance Evelyn Williams, Evelyn worries about how well the Waldorf salad is received by her guests. The Three Stooges created a television sitcom in 1949 (which never aired), and in the pilot episode, Jerks of All Trades, Shemp mentions a Waldorf salad as they were painting the walls with food. "I'll Have The Waldorf Salad" (featuring Bonobo) is the title of the second track on Amon Tobin's 2003 EP Verbal Remixes & Collaborations. In the 1999 Albert Brooks / Sharon Stone film, The Muse, down on his luck Hollywood writer Brooks is awoken early in the AM by his "muse" (Stone) to bring her a Waldorf Salad from Spago's at her Four Seasons Hotel room. When he arrives, he is shadowed by a security guard, and after she claims disinterest in the salad now, he turns and runs into the barrel-chested guard, and ends up bathed in Waldorf Salad.

Mesclun From Wikipedia, the free encyclopedia

Jump to: navigation, search Mesclun (pronunciation: MESS-klunn) is a salad mix of assorted small, young salad leaves. The mix varies depending on the source, but it may include lettuces, spinach, arugula (rocket), Swiss chard, mustard greens, endive, dandelion, frisée, mizuna, oak leaf, mâche, radicchio, sorrel, and/or other leafy vegetables. Mesclun is good up to 5 days in a plastic bag. Wash and blot dry just before using. The name comes from Provençal (Southern France)—mescla, "to mix"—and literally means "mixture".

Ciabatta From Wikipedia, the free encyclopedia

Jump to: navigation, search

A sliced Ciabatta Ciabatta (literally, carpet slipper because of its shape) is an Italian white bread made with wheat flour and yeast. It is pronounced correctly IPA: /ˌtʃaˈbatːa/ cha-BAHT-ta, but often in English IPA: /ˌsiəˈbatə/ see-a-BAT-a.[citation needed] The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle. Since the late 1990s it has been popular across Europe and in the United States, and is widely used as a sandwich bread. It is not clear where in Italy this kind of bread was first produced, and at least one type of ciabatta can be found in nearly every region of Italy. The ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture. The more open-crumbed form, which is usual in the United States, is made from a very wet dough, often requiring machine-kneading, and a biga or sourdough starter. There are many variations of ciabatta. When made with whole wheat flour, it is known as ciabatta integrale. In Rome, it is often seasoned with olive oil, salt, and marjoram. When milk is added to the dough, it becomes ciabatta al latte. A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini). The fast food chain Jack in the Box offers a line of sandwiches that use a ciabatta-like bread in place of a hamburger bun, and refers to the entire sandwich as a ciabatta.

Wiener schnitzel From Wikipedia, the free encyclopedia

(Redirected from Schnitzel) Jump to: navigation, search Not to be confused with Wienerschnitzel, an American restaurant chain.

Wiener schnitzel Wiener schnitzel (from German Wiener Schnitzel, meaning Viennese cutlet) is a traditional Austrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While traditional Wiener Schnitzel is made out of veal, it is now sometimes made out of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original. The dish may have originated in Milan, northern Italy, as cotoletta alla milanese, and may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky, who spent much of his life in Milan, in 1857. The term "Wiener Schnitzel" itself dates to at least 1862.

Contents [hide] •

• • • • •

1 Elsewhere o 1.1 Argentina o 1.2 Australia o 1.3 Brazil o 1.4 Czech Republic o 1.5 England o 1.6 Hungary o 1.7 Italy o 1.8 Iran o 1.9 Israel o 1.10 Poland o 1.11 Portugal o 1.12 Romania o 1.13 Slovakia o 1.14 South Africa o 1.15 Spain o 1.16 Sweden o 1.17 United States 2 Other types 3 Popular culture 4 See also 5 References 6 External links o

6.1 Recipes

[edit] Elsewhere

A schnitzel sandwich

[edit] Argentina

In Argentina, the schnitzel is one of the most popular meals, called "milanesa". It's probably one of the many influences left by Italian immigration to the country since the end of the 19th century. The "milanesa" is made from beef and also chicken, and it may be served both at expensive restaurants and cheap street stores. It is usually served with french fries or salad, but there are also many variants with cheese, ham, tomato and different types of sauces.

[edit] Australia In Australia, schnitzel (sometimes incorrectly pronounced snitzel) has become a common form of pub grub, usually made from beef or chicken rather than veal, and commonly served with gravy and chips or as parmigiana topped with italian pasta sauce, cheese, and sometimes bacon, predominantly in South Australia and likely due to the influx of German and Austrian immigrants to the region. The parmigiana version is possibly an influence of the high number of Italian immigrants in South Australia.

[edit] Brazil Due to the strong influence of Italian culture in Brazil, wiener schnitzels are known as filé à milanesa (Milanese steak). It is found easily on street restaurants and often cooked at most homes. Servings often include white rice, salted brown beans, French fries or mashed potatoes, lettuce and tomato salad. Milanesa sandwiches are also common, and so is the parmigiana version -filé à milanesa with tomato sauce and melted mozzarella cheese.

[edit] Czech Republic Schnitzel is also highly popular in the Czech Republic where it is known as a smažený řízek and is made of pork or chicken. It is often served with boiled or mashed potatoes.

[edit] England In the Teesside area of England, the Parmo is a popular take out meal. Made from flattened, breadcrumbed pork or chicken rather than veal, it is topped with béchamel sauce, grated cheese and then grilled. It is common to find them offered with a selection of pizza-style toppings such as a 'hotshot' (pepperoni, peppers and jalapeno, for example) Schnitzel is often referred to as escalope in the UK, particularly when made with chicken.

[edit] Hungary Due to the strong Austrian influence of the Austria-Hungary era, Wiener schnitzel is very popular in Hungary, known as rántotthús (fried slice) or bécsi szelet (viennese slice) or "borju bécsi" (viennese veal). Some variants are topped with a paprika-cream sauce. Most restaurants offer the Cordon bleu variant.

[edit] Italy In Italy cotoletta alla milanese is very similar to Wiener schnitzel. Originally from Milan, it can now be found all over the country. According to the original recipe it is made from veal, but chicken, turkey and pork are more common in domestic kitchens.

[edit] Iran Chicken-breast schnitzel is popular in Iran where it is known as shenitsel (Persian: ‫)شنیتسل‬. Thought to have been introduced in Persia during the World Wars, shenitsel is usually thicker, bigger, spicier, and fried with a more crispy breading than the standard Wiener schnitzel. It is customarily served with lemon, French fries and a variety of boiled vegetables. There is another Iranian dish called kotlet which should not be confused with shenitsel. Kotlets in turn are small oval-shaped patties made by deep-frying a mix of ground meat, onion, potato and herbs.

[edit] Israel

Israeli Schnitzel Schnitzel (‫ )שניצל‬or ktita (‫ )כתיתה‬is a very popular food in Israeli cuisine. Schnitzel was brought to Israel by the way of Ashkenazi Jews coming from Europe. It is either made of a bread crumb and egg batter or spiced with paprika and then fried. The meat is often either chicken or turkey, in conformance with kosher laws, which do not allow pork to be used. It is usually served with French fries or rice, and ketchup or hummus are common condiments. Schnitzel in pita is a popular fusion dish unique to Israeli cuisine, and is often called the national dish[citation needed]. Many Israelis were of Viennese or German origin, but during the early years of the state, veal was unobtainable, and turkey proved an inexpensive and tasty substitute. Schnitzel is also a traditional Ashkenazi Jewish recipe and considered part of Jewish cuisine. 'Tiv'ol' was the first food company to produce a meat-like vegetarian schnitzel.

[edit] Poland Polish kotlet schabowy is similar, but lighter than the traditional Austrian dish.

[edit] Portugal In Portugal a similar dish is made called bife panado. If it includes the bone, it is called costeleta panada.

[edit] Romania Romanian şniţel is very common in restaurants, fast food places, and homes across the country. Normally served simple and unadorned, the fast food version is differentiated by being served sandwich/burger style. Cordon bleu şniţel (made from pork tenderloin stuffed with cheese and ham) is also very popular. The Romanian şniţel is made in the same manner as the Austrian one, but as a local characteristic is made of almost any type of meat (chicken, pork, veal or beef). A specialty from Western Romania is the mosaic şniţel made of two thin meat layers (usually each layer of different meat) and a vegetable (usually mushroom) filling.

[edit] Slovakia Schnitzel is also highly popular in Slovakia, referred to as "vyprážaný rezeň" or in a colloquial form as "šnicel". It is often made of pork or chicken and served with french fries, boiled or mashed potatoes or even rice.

[edit] South Africa Schnitzels are also popular in South Africa, due to the European heritage in the country. Chicken schnitzels and Cordon Bleu schnitzels are a common item on most restaurant menus, and in recent years beef and pork schnitzels have also become widely available.

[edit] Spain A similar dish is popular in Spain, and it is normally called escalope milanesa in restaurants when served with french fries and a slice of lemon. When eaten in a sandwich it is simply called filete empanado. It is usually made of veal or beef. Chicken is less common, and pork is virtually unheard of.

[edit] Sweden Unlike in Austria, schnitzel is served with gravy. Some Swedish cookbooks claim that real Wiener schnitzel is decorated with ansjovis (tinned sprats cured in brine).

[edit] United States The precise origins of Chicken Fried Steak are unclear but many sources attribute its development to German and Austrian immigrants to Texas in the nineteenth century. Chicken fried steak (also known as country fried steak) is a piece of beef steak

(tenderized cubed steak) coated with seasoned flour and pan fried. It is associated with Southern U.S. cuisine and hospitality. Its name is likely due to the dish's similar preparation as with fried chicken, and it is typically served with white, cracked pepper gravy.

[edit] Other types

A cordon bleu schnitzel Other variants of the schnitzel, not all necessarily made with a breadcrumb crust, include: •

•

•

• • • • •

• • •

Cordon bleu: "Blue ribbon", (possibly from Le Cordon Bleu, more likely though as an association with excellence, see blue ribbon), two slices of Wiener schnitzel (or one with a pocket) filled with cheese and a slice of ham. Valdostana: Very similar to the cordon bleu, but cheese and ham are not inside but on the top. This plate is from an alpine region in Italy, the Val d'Aosta, which is very close to France, where cordon bleu is from. Jägerschnitzel: "Hunter's schnitzel", served with dark mushroom sauce. (Jägerschnitzel may also refer to an eastern German variant made of Jagdwurst which originated in the GDR.) Zigeunerschnitzel: "Gypsy schnitzel", served with a tomato sauce containing bell pepper and onion slices. Also called Paprikaschnitzel (Bell pepper schnitzel) Rahmschnitzel: "Cream schnitzel", served with a sauce based on cream, often contains mushrooms. Hamburger Schnitzel: "Hamburg-style schnitzel", topped with a fried egg. Holsteiner Schnitzel: "Holstein-style schnitzel"; breaded; topped with a fried egg, and usually anchovies and capers. Naturschnitzel: "Natural (i.e. unbreaded) schnitzel"; not breaded; sautéed; served with a simple sauce (e.g., pan drippings, to which sour cream may be added) or none at all. Hühnerschnitzel: Also called Chicken Schnitzel, made of chicken, usually a cheaper alternative to others. Considered the poor man's schnitzel. Turkey schnitzel: Made of fillet of turkey breast, very popular in Israel, often called the national dish. Vegetarian schnitzel: Made of textured soy, tofu or seitan. The seasoning is in both the flavor of the meat as well as the breading so the consistency may differ

slightly. In the UK the Tivall brand was (until late 2007) distributed nationwide through Tesco Supermarkets. Tivall Vegetarian Schnitzels are meat free, made with lightly seasoned, shaped and textured vegetable proteins, coated in light and crispy breadcrumbs. Although softer in texture the flavor is a close approximation to the meat based original.

Reuben sandwich From Wikipedia, the free encyclopedia

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Reuben Sandwich

One half of a Reuben sandwich.

Origin Information Country of United States Origin : Creator(s) of the Multiple claims dish :

Dish Information Course Served : Main Course pastrami or corned beef, sauerkraut, Main Swiss cheese, Russian dressing or Ingredient(s) : Thousand Island dressing and rye bread Variations : Rachel and multiple others

The Reuben sandwich is a grilled or toasted sandwich made with either pastrami or corned beef, sauerkraut, Swiss cheese, and either Russian dressing or Thousand Island dressing.[1] It is typically made with rye bread.

Contents [hide] • • • •

1 Origins 2 Variants 3 See also 4 References

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5 External links

[edit] Origins The origins of the Reuben are disputed. One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky's weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves "the committee," included the hotel's owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu.[2] Descendants of Arnold Reuben, owner of the now defunct Reuben Restaurant on 58th Street in New York City, also claim the invention of the Reuben sandwich. They maintain that Reuben created the sandwich in 1914 to serve to Annette Seelos. Supporters of this version claim that Seelos was starring in a silent film opposite Charlie Chaplin. However documentation of Seelos's performance in a 1914 Chaplin film has not been found.

A Reuben on a plate, with fries and various sauces in small cups. The Reuben Kulakofsky version of the invention appears more widely accepted. This might be due to the fact that it is mentioned in the movie Quiz Show, although as a further embellishment in the film it is asserted that the sandwich was invented to win a contest. The oldest known Reuben artifact is a menu from the Cornhusker Hotel in Lincoln, Nebraska, from 1937. Also, in an article published in the Omaha Evening World-Herald in 1965, Ed Schimmel (son of Charles Schimmel, Blackstone Hotel owner) claims to

have visited the Manhattan Reuben Restaurant where he ordered a Reuben only to discover that "they had never heard of it." In New York, it is commonly suggested that Jacob Reuben, father of Lawrence Reuben (founder of the giant NY real estate management company), was the inventor of the sandwich. He was a butcher, and later a deli owner. He was known as a rebellious Jew, who went on to turn one of his two kitchens into a study. In the early 1920s, he was the first Jew to have a "single kitchen" home in Williamsburg, Brooklyn. It is often said, it was during the same period that he started serving the sandwich in his Brooklyn deli. Lawrence changed his last name and moved to Queens in 1951, as he did not agree with his father's unorthodox ways. In fact the arrival of the original Russian dressing did not happen until late '30s, when Jacob's cousin Piotr Rothenberg brought the recipe with him when he emigrated to the US from the USSR.[citation needed] An original Reuben (1934) can still be ordered at the Dundee Dell restaurant in Omaha, Nebraska. The restaurant, located in the Dundee neighborhood, also claims to be the inventor of the Reuben. Their Reuben is made with dark rye bread, thousand island dressing, sauerkraut, Swiss cheese, and corned beef, and is grilled.

[edit] Variants The Reuben has many variations, including a sister sandwich, the "Rachel," which itself has very different regional varieties: in some areas, a Rachel is made with pastrami or turkey instead of corned beef (and sometimes coleslaw instead of sauerkraut); in others, it is simply a vegetarian Reuben with a meat substitute rather than corned beef.[3] A 'Treuben' (a portmanteau of tempeh, a fermented soy product, and Reuben) is also popular among vegetarians. A sandwich called the 'Georgia Reuben' is made with turkey and coleslaw. There is even an 'Ahi Tuna Reuben', served on rye bread with a wasabi mustard sauce and cabbage slaw. In the area of Pittsburgh the sandwich is traditionally served with both turkey and corned beef. The names of the various Reuben variations are dependent upon the region, and there are many approaches to a Reuben derivative.[citation needed]

Chorizo From Wikipedia, the free encyclopedia

Jump to: navigation, search Chorizo (pronounced [tʃo̞ˈɾiso̞] in Latin American Spanish or pronounced [tʃo̞ˈɾiθo̞] in Castillian Spanish) or Chouriço (pronounced [ʃoˈwɾisso] in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. Sometimes mispronounced as "choritso", it can be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red colour from dried smoked red peppers (pimentón/pimentão or colorau). Chorizo can be eaten as is (sliced or in a sandwich), simmered in apple cider or other strong alcoholic beverage such as Aguardente, barbecued or fried. Like breakfast sausage, it is used as an ingredient of other dishes. It also can be used as a partial replacement for ground beef or pork.[1]

Contents [hide] • • • • • • • •

1 Spanish chorizo 2 Portuguese chouriço 3 North America 4 Puerto Rico and Dominican Republic 5 South America 6 Goan chouriço 7 Philippines 8 References

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9 External links

[edit] Spanish chorizo

Spanish Chorizo Spanish chorizo is made from coarsely chopped fatty pork and usually seasoned with chili, paprika and garlic. The mild Spanish paprika used gives this sausage its characteristic flavour. The Chorizo itself can be found as either picante (hot) or dulce (sweet). Only the spicy variety incorporates chiles guindillas secas (small dried hot chilies). Some varieties are hung in cold dry places to cure, as happens with jamón serrano (ham). It often contains varietal parts of the animal, such as cheeks, salivary glands or lymph nodes. The Pamplona variety grinds the meat further. In some regions of Spain, such as Extremadura where the pork was for centuries basic for subsistence, a usual dish is huevos con chorizo (Spanish for "eggs with chorizo"). This dish consists of fried chorizos (in olive oil or pork fat) accompanied with deep-fried eggs. The frying pan for the eggs must contain at least 3 centimeters (1 1/3 inches) of oil or melted fat, with a high temperature, i.e. when the oil starts to release smoke. The chorizo used for this dish is less cured and cannot be eaten without being cooked. The chorizo is also popular in Basque cuisine.

[edit] Portuguese chouriço Portuguese chouriço is made with pork, fat, wine, paprika and salt. It is then stuffed into tripe (natural or artificial) and slowly dried over smoke. There are many different varieties, changing in colour, shape, seasoning and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chouriço - Cozido à portuguesa and Feijoada are just two of them. In and around Lisbon it is popular to eat partially sliced chouriço that has been flame cooked over alcohol at the table. Special glazed earthenware dishes with a lattice top are used for this purpose. Portuguese style Linguiça, can also be found in New England, San Francisco Bay Area and Hawaii , generally known as Portuguese sausages. In the heavily Portuguese-ethnic areas of Southeastern New England, there is much debate over the merits of the two; chouriço (pronounced locally as "shu-REES") is considered the spicier, more accepted alternative to the subtler flavor of linguiça, although many restaurants, especially pizzerias, use the terms interchangeably. (A general rule in area pizzerias is that chouriço is ground on the pizza, whereas linguiça is usually sliced in a manner similar to pepperoni. Both are very popular toppings.) Other popular meals include chouriço and chips (a sandwich on a long roll filled with sliced or ground chouriço and French fries, especially popular in Fall River), chouriço and eggs (a variation on the Spanish chorizo con huevos), and are a common ingredient in New England clam bakes and clam boils. In Portugal there is also a blood chouriço (chouriço de sangue) very similar to the Black Pudding, amongst many other types of Enchidos, such as Alheira, Linguiça, Morcela, Farinheira, Chouriço de Vinho, Chouriço de ossos, Cacholeira, Paia, Paio, Paiola, Paiote, Salpicão and Tripa enfarinhada.

Cooked Portuguese chouriço

A variety of Portuguese Portuguese blood chouriços chouriço

Other Portuguese enchidos

[edit] North America Based on the uncooked Spanish chorizo fresco, the Mexican and Carribean versions of chorizo are made from fatty pork (however, beef, venison, kosher, and even vegan versions are known). The meat is ground rather than chopped and different seasonings are used. This type is better known in the United States and is not frequently found in Europe. Most Mexican chorizo is a deep reddish color, but a green variety can be found in the area of Toluca, Mexico. Mexican chorizo comes in two varieties fresh and dried, the fresh being much more common. Chorizo can be made from a variety of meat cuts, including lips and salivary glands. The meat is finely ground and stuffed in plastic tubes to resemble sausage links, though traditionally natural casings were used. Before consumption, the tubes are usually cut open and the nearly paste-like mixture is fried in a pan and mashed with a fork until it resembles finely minced ground beef. In the United States, chorizo is generally known as a food for breakfast, although Mexican restaurants in both the United States and Mexico make tacos, burritos, and tortas with cooked chorizo. Chorizo con huevos is a popular breakfast dish in Mexico and areas of Mexican immigration in the United States. It is made by mixing fried chorizo with scrambled eggs. Chorizo con huevos is often used in breakfast burritos or taquitos. In Mexico, chorizo is also used to make the popular appetizer chorizo con queso, which is small pieces of chorizo served in or on melted cheese, and eaten with tortillas. Tapas bars that serve Spanish-style chorizo have appeared in some United States cities.

[edit] Puerto Rico and Dominican Republic In Puerto Rico and in the Dominican Republic, chorizo and longaniza are considered two separate meats. Spanish Chorizo is a smoked, well seasoned sausage nearly identical to the smoked versions in Spain. Puerto Rican and Dominican longanizas however, has a very different taste and appearance. Seasoned meat is stuffed into pork intestine and is formed very long by hand. It is then hung to air-dry. Longaniza can then be fried in oil or cooked with rice or beans. It is eaten with many different dishes. http://farm2.static.flickr.com/1329/595212251_07f43d7838.jpg

[edit] South America In Argentina and Uruguay, chorizo is the name for any coarse meat sausage. Argentine chorizos normally contain pork meat and do not tend to be terribly spicy. Some Argentine chorizo producers occasionally add other types of meat in order to improve the flavour, such as cow meat. In Chile, a fresh chorizo is known as a longaniza. In Argentina, Uruguay and Chile a fresh chorizo, cooked and served in a bread roll, is called a choripán. In Brazil there are many varieties of Portuguese style chouriço and linguiça used in many different types of dishes, such as the Feijoada.

[edit] Goan chouriço

Chouriço from Goa In Goa, a former Portuguese colony (for 451 years) in present day India, chouriço has made a deep impact among the local community. Here chouriço are deep red pork sausage links made from pork, vinegar, chili, garlic, ginger, cumin, turmeric and other spices and are extremely hot, spicy and flavourful. These are enjoyed either plain, or served with potatoes, or pearl onions, or both. They are also used in a dish called pulav (i.e. sausage pulav). They are never consumed raw due to health concerns, although if aged well, they do stand up. One can find three kinds of chouriço in Goa: dry, wet, and skin. Dry chouriço is the one aged in the sun for much longer periods (e.g. 3 months or more). Wet chouriço has been aged for about a month. Skin chouriço, also aged, is rare and difficult to find. Skin chouriço consists primarily of pork skin and some fat. All three chouriço come in variations such as hot, medium and mild. Other forms of variations that exist depend on the size of the links which range from 1 inch (smallest) to 6 inches. Typically the wet variation tends to be longer than the dry variation. In Goa, tourists often refer to chouriço as "sausage" which causes it to be often confused with "Goan Frankfurters". These are very different from chouriço. In looks, they are similar to sausage links as found in the United States and they taste similar to Portuguese sausage links, known as Linguiça. The meat is a coarse grinding that has primarily a peppercorn flavour.

[edit] Philippines

Longganisa links Longaniza (Filipino: longganisa) are Philippine chorizos flavoured with indigenous spices. Longaniza making has a long tradition in the Philippines, with each region having their own specialty. Among others, Lucban is known for its garlicky longanizas; Guagua for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste. Unlike Spanish chorizos, longanizas can also be made of chicken, beef, or even tuna.

Bulgogi From Wikipedia, the free encyclopedia

Jump to: navigation, search Bulgogi

Korean name Hangul 불고기 Revised Bulgogi Romanization McCunePulgogi Reischauer

Bulgogi (pronounced [pulɡoɡi] in Korean), a variety of barbecued beef, is one of Korea's most popular meat dishes.

Contents [hide] • • • • • •

1 Overview 2 History 3 Popularity 4 Ingredients 5 See also 6 Reference

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7 External links

[edit] Overview Bulgogi is made from thin slices of sirloin or other prime cut of beef. The meat is marinated with a mixture of soy sauce, sugar and other ingredients such as scallions and mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added in the dish which varies by region and specific recipe. It is marinated to enhance the flavor and its tenderness. Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. A practice common at Korean BBQ, whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole. Bulgogi literally means "fire meat" in Korean (this refers to it being cooked over a flame, rather than if it were spicy.) The term is also applied to variations such as dak bulgogi (chicken dish) or dweji bulgogi (pork dish), although the seasonings are different. There is also a bulgogi fast-food hamburger sold at many Korean fast food restaurants. The hamburger patty is marinated in bulgogi sauce and served with lettuce, tomato, onion, and sometimes cheese. It is similar to the teriyaki burger in flavour.

[edit] History Exact history concerning bulgogi does not exist. It was called "Neobiani(너비아니)"[1] especially for the king during Joseon dynasty.

[edit] Popularity Bulgogi is one of the most popular dishes for foreigners with kimchi. Some people do not like the spicy taste of kimchi. However, bulgogi is well-served with western-style dishes

and keep its flavors as Korean cuisine. Just over a quarter of the foreign respondents in 2007 chose bulgogi as their favorite Korean food.[2]

Bulgogi with BanchanBulgogi

Casserole Bulgogi

Tandoor From Wikipedia, the free encyclopedia

Jump to: navigation, search This article does not cite any references or sources. (August 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.

A tandoor is a cylindrical clay oven used in cooking and baking. It is used in India, Pakistan, Transcaucasus, the Balkans, the Middle East, Central Asia, , and Bangladesh. The food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven, and is used almost exclusively for live-fire, radiant heat cooking.

Lamb meat, cooked and smoked inside of an Armenian tonir. Tandoor is used for cooking certain types of Indian, Irani, and Pakistani food, such as tandoori chicken, Chicken Tikka and bread varieties like tandoori roti and naan. (The word tandoori is the adjective form.) In Armenia, It is known as a tonir which is a widely used method of cooking barbecue and lavash bread. In Georgia it is called a tone and is used for bread and kebab. In India, the tandoor is also known by another name of 'Bhatti'. The Bhatti tribe of the Thar Desert of Northwestern India and Eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name. It is thought to have travelled to Central Asia and the Middle East along with the Roma, who originated amongst the Thar Desert tribes. The tandoor is currently a very important fixture in many Indian restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal.

Contents [hide]

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1 History 2 Tandoori Cuisine o 2.1 Chicken Tikka o 2.2 Tandoori Chicken 3 See also

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4 External links

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[edit] History The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization. In Sanskrit, the tandoor was referred to as kandu. The word tandoor comes from the Urdu words tandūr and tannūr; these are derived from very similar terms, viz. Persian tanūr (‫)تنور‬, Arabic tandūr, Turkish Tandır and Azeri word təndir (which all have the same meaning as explained in the article). According to Dehkhoda Persian Dictionary the word has originated from Akkadian tinûru, Avestan tanûra and Pahlavi tanûr and as such, the term might be neither of Semitic nor Iranian origin and dates back to periods before migration of Aryan and Semitic people to Iranian plateau and Mesopotamia when they had been populated by their original native inhabitants.

[edit] Tandoori Cuisine [edit] Chicken Tikka

Chicken Tikka ready to be served.

Tandoori chicken is a popular dish in South Asian cuisine.

Tandoori Chicken, Rasikas - Salem, Tamil Nadu see main article, Chicken Tikka Chicken tikka (Hindi: मुगग ििकका / murgh tikka ) is a South Asian dish made by grilling small pieces of chicken which have been marinated in spices and yogurt. It is traditionally cooked upon skewers in a tandoor and is usually boneless. It is normally served and eaten with a green coriander chutney, or used in preparing the curry Chicken Tikka Masala.

[edit] Tandoori Chicken see main article, Tandoori Chicken Tandoori Chicken is a Punjabi dish dating back to the time of the Mughal Empire in Central and Southern Asia, it is still popular throughout that area. The chicken is marinated in a yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. Cayenne, red chili powder, or other spices give the typical red color. Turmeric produces a yellow-orange color. In some modern versions red and yellow food coloring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.

In many Indian restaurants red Tandoori chicken is served with sliced onions and wedges of fresh lemon or lime. India's version of barbecued chicken, Tandoori chicken is one of the most popular delicacies stemming from the North of India and has undergone years of perfection.

Butter chicken From Wikipedia, the free encyclopedia

Jump to: navigation, search This article may require cleanup to meet Wikipedia's quality standards. Please improve this article if you can. (February 2007)

This article does not cite any references or sources. (August 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.

Butter chicken Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. While the dish's general recipe is well known, the actual flavour can vary from restaurant to restaurant even within India. Butter chicken is usually served with naan, roti, parathas or steamed rice.

[edit] Making Butter Chicken It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture usually including garam masala, ginger, lemon or lime, pepper, coriander, cumin, turmeric, chilli, methi and garlic. It is in some ways similar to Chicken Tikka Masala. The chicken is then roasted or baked. Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it. [1]

Naan From Wikipedia, the free encyclopedia

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A bakery near Kabul, Afghanistan For the kibbutz, see Na'an Naan (Urdu/Persian: ‫نان‬, pronounced [nɑːn], Hindi: नान) is a round flatbread made of white flour. Naan is a staple accompaniment to hot meals in Central and South Asia, including Afghanistan, Iran, Northern India, Pakistan, Bangladesh, Uzbekistan, Tajikistan and the surrounding region. In Turkic languages (such as Uzbek and Uyghur), the bread is known as nan. In Burmese, naan is known as nan bya (Burmese: ). It bears a resemblance to pita, but is softer in texture. The first recorded history of naan can be found in the notes of Amir Khusrau (1300 AD) as naan-e-tunuk (Persian: ‫)نان تنک‬ (light bread) and naan-e-tanuri (Persian: ‫( )نان تنوری‬cooked in a tandoor oven) at the imperial court in Delhi. In Mughal times, Naan, accompanied by qeema or kabab, was a popular breakfast food of the royals.

[edit] Origin Originating in Central Asia within the Persian speaking nations of Afghanistan, Iran, and Tajikistan, the word naan literally means "bread." The word and bread later spread to South Asia into India and Pakistan.

[edit] Description

Naan from India.

A Uyghur naan baker, Kashgar Naan resembles pita bread and, like pita bread, is usually leavened with yeast; unleavened dough (similar to that used for roti) is also used. Naan cooks in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yoghurt may also be used to give greater volume and thickness to the nan. Typically, the nan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton); Another variation is peshwari naan.[citation needed]. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough include cumin and nigella seeds. Naan used to be called lugidin bread.

Man making naan in Singapore A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams or 3½ oz each), which are flattened and cooked. In Indian cuisine, naans are typically

graced with fragrant essences, such as rose, khus (vetiver), and kevra (a pine essence native to Southern India), with butter or ghee melted on them.

Nan bya with mutton soup - a popular breakfast choice in Myanmar Starting in the 1970s, the popularity of Indian cuisine increased rapidly in Western culture, starting in the United Kingdom with the emergence of curry restaurants. Many of the earliest such restaurants based their food on the cuisines of north and west India and Pakistan, such as the spicy and filling Punjabi and the sweet and colourful Gujarati cuisines. Raisins and spices can be added to the bread to add to the flavor. Naan can also be covered with various toppings of meat, vegetables, and/or cheese. This version is sometimes prepared as fast food. It can also be dipped into such "soups" as dal and goes well with sabzis (also known as Shaakh). Nan bya in Myanmar is a popular breakfast choice served usually with tea or coffee. It is round, soft, and blistered, often buttered, or with pè byouk (boiled peas) on top, or dipped in hseiksoup (mutton soup).

Paneer From Wikipedia, the free encyclopedia

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Cubes of paneer in a salad.

Paneer (Hindi: पनीर panīr, from Persian ‫ پنیر‬panir) is the most common Persian and South Asian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. The process is similar to queso blanco, except that paneer does not have salt added. Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the eastern variety (known as ছানা chhana in Bengali and େେନା chhena in Oriya) is beaten or kneaded like mozzarella, and crumbles more easily than the North and South Indian variants of paneer. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet, and is therefore completely vegetarian. Paneer is a primary source of protein for Buddhists (typically those of Southeast Asian origin) who adhere to vegetarian as opposed to vegan diets. Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute.

Contents [hide] • • • • •

1 Preparation 2 Surati Paneer 3 Mughlai cuisine 4 Eastern Indian cuisine 5 Similar cheeses

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6 External links

[edit] Preparation

Saag paneer, a spinach-based curry dish Paneer is a protein-rich food. To prepare paneer, food acid (usually lemon juice, vinegar, or yogurt) is added to hot milk to separate the curds from the whey. The curds are then drained in a muslin cloth or cheesecloth and excess water is pressed out. Next, the obtained paneer is dipped in chilled water for 2-3 hours to give it a good texture and appearance. From this point, the preparation of paneer diverges based on its use. In Mughlai cuisine, the paneer-cloth is put under a heavy weight, such as a stone slab, for 2-3 hours, and is then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese. Oriya cuisine and Arabi cuisine demand paneer-dough produced by beating or kneading the paneer by hand into a dough-like consistency.

[edit] Surati Paneer The Surati Paneer, made in the region around Surat in Gujarat, is a variant of paneer made by draining the curd and ripening them in whey for 12 to 36 hours.

[edit] Mughlai cuisine A part of Mughlai cuisine, Paneer is the only type of cheese traditionally used in Indian cuisine. The ruling aristocracy in the second millennium AD was of Turkic, (Central Asian), and Persian origin, and it was they who introduced paneer to India. As a result, in

large parts of East India, paneer is an aspirational food, and defines sumptuousness in vegetarian feasts. It is very popular when wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (matar paneer).

[edit] Eastern Indian cuisine In Bangladesh and eastern India, two kinds of cheese are commonly found: ponir (a hard paneer) and chhana or chhena (a soft paneer). Ponir is a salty semi-hard cheese made in villages across Bangladesh, and Orissa and West Bengal in India. Its sharp flavor and high salt content contrasts with the softer, milder chhana/chhena. Ponir is typically eaten in slices at teatime with biscuits or bread, or deep-fried in a light batter. While Mughlai cuisine uses paneer in spicy curry dishes, the use of chhana in Oriya cuisine or Bengali cuisine is mostly restricted to sweetmeats, for which this region is renowned. Most Oriya and Bengali sweets feature chhana beaten by hand into dough-like consistency and then used in crafting the sweetmeat. The rasgulla is the classical sweetmeat made by this method. It features plain chhana beaten by hand into the right consistency, then shaped into balls which are soaked in syrup. The chhana or chhena used in such cases is manufactured by a slightly different procedure from Mughlai paneer; it is drained but not pressed, so that some moisture is retained, which makes for a soft, malleable consistency. It may, however, be pressed slightly into small cubes and curried to form a dalna in Oriya and Bengali cuisines.

[edit] Similar cheeses Queso blanco or queso fresco are often recommended as substitutes in the Americas, as unlike paneer, they are commercially available in many American markets. Both are generally salted, unlike paneer. The farmer cheese sold in Western countries, and dry curd cottage cheese, are similar except that they are made from cultured milk and often salted.

Soba From Wikipedia, the free encyclopedia

Jump to: navigation, search For other uses, see Soba (disambiguation). This article does not cite any references or sources. (January 2008) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.

Soba served on a zaru Soba (そば or 蕎麦?) is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is not uncommon in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan, they are served by exclusive and expensive specialty restaurants, and they are also made at home. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy. Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is traditionally the noodle of choice for Tokyoites. This tradition originates from the Edo period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice which is low in thiamine, and are thought to have made up for this by regularly eating thiamine-rich soba. Every neighbourhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would drop by casually.

Contents [hide]

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1 Serving soba o 1.1 Common soba dishes o 1.2 Soba served on special occasions 2 Varieties of soba noodles 3 Other uses of the word soba 4 See also

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5 External links

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[edit] Serving soba Soba is typically eaten with chopsticks, and in Japan, it is traditionally considered polite to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth acts to cool them down. However, quiet consumption of noodles is no longer uncommon.

[edit] Common soba dishes Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added onto both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Most of these dishes may also be prepared with udon.

Dried soba noodles, three bundles in a package Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce (also called "kaeshi") and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions, and grated ginger are often mixed into the tsuyu. It's said that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. • • •

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Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate. Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed. Bukkake soba– Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include: o tororo – puree of yamaimo (a Japanese yam with a slimy texture) o oroshi – grated daikon radish o natto – sticky fermented soybeans o okra – fresh sliced okra Soba maki – Cold soba wrapped in nori and prepared as makizushi.

Soba noodle salad •

Soba salad: Cold soba mixed in sesame dressing with vegetables. It is more of a modern and fusion cold soba dish.

Hot Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi togarashi (mixed chilli powder). • • • • • • •

Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake). Kitsune soba (in Kantō) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu). Tanuki soba (in Kantō) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter). Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp. Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup. Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture). Wakame soba – Topped with wakame seaweed

[edit] Soba served on special occasions Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition which survives to this day (Toshikoshi soba.) In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move (Hikkoshi soba), although this practice is now rare.

[edit] Varieties of soba noodles

Izumo soba, named after Izumo, Shimane Prefecture

Izushi soba, named after Izushi, Hyōgo Prefecture The most famous Japanese soba noodles come from Nagano. Soba from Nagano is called Shinano Soba or Shinshu soba. Ni-hachi (二八, two-eight) soba, consists of two parts of wheat and eight of buckwheat; Juuwari (十割, 100%) soba, the finest (and usually most expensive) variety, consists entirely of buckwheat. • •

Sarashina soba – thin, light-colored soba, made with refined buckwheat Inaka soba – "country soba", thick soba made with whole buckwheat

By location • • • • •

Shinshu soba – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu) Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity) Izumo soba – named after Izumo in Shimane Izushi soba – named after Izushi in Hyōgo Memil guksu (hangul: 메밀국수) - Korean noodles similar to soba

By ingredients • • •

Tororo soba or Jinenjo soba – flavored with wild yam flour Cha soba – flavored with green tea powder Mugi soba – flavored with mugwort

• • •

Hegi soba – flavored with seaweed Ni-hachi soba – soba containing 20% wheat and 80% buckwheat Towari soba or Juwari soba – 100% buckwheat soba

[edit] Other uses of the word soba

Miyako soba -- a variation of Okinawa soba, from Miyako Island, Okinawa. Soba is also the Japanese word for buckwheat. Roasted buckwheat kernels may be made into a grain tea called sobacha, which may be served hot or cold. Buckwheat hulls, or sobakawa(also called sobagara), are used to fill pillows. Soba is occasionally used to refer to noodles in general. In Japan, ramen is sometimes called chūka soba or shina soba (both mean Chinese noodles). Parboiled chūka soba is stir-fried to make yakisoba. Note that these noodles do not contain buckwheat. In Okinawa, soba usually refers to Okinawa soba, a completely different dish of noodles made out of flour, not buckwheat. Okinawa soba is also quite popular in the city of Campo Grande (Brazil), due to influence of Japanese (Okinawan) immigrants. It is eaten at street markets or in special restaurants called "sobarias".

Fudge cake From Wikipedia, the free encyclopedia

Jump to: navigation, search This article may require cleanup to meet Wikipedia's quality standards. Please improve this article if you can. (March 2007)

A fudge cake is a small chocolate pastry that contains fudge. They are shaped as small round cakes, hence the name. "This recipe is also known as "Death By Chocolate, if topped with chocolate ice cream and lashings of whipped cream." [1] In addition to Death By Chocolate, there are many variations to it. One variation is the pudding fudge cake. To make the pudding variation, you mix these ingredients: chocolate cake mix, chocolate pudding, chocolate chips.

Contents [hide] • • • •

1 Similarities 2 Creation of fudge 3 Footnotes 4 See also

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5 External links

[edit] Similarities One could say that fudge cake is very similar to red velvet cake. Obviously, a fudge cake is not the size of a full-sized chocolate cake, it's more like a pastry. Fudge cake is also similar to almost every chocolate cake, just miniature. Mostly, a fudge cake is similar to a brownie. The only difference is that fudge cake is fudgier, and chocolatier.

[edit] Creation of fudge About 100 years ago, fudge was founded by a woman named Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate's cousin made fudge in Baltimore, Maryland in 1886 and sold it for 40 cents a pound. Miss Hartridge got hold of the fudge recipe, and in 1888, made 30 pounds (14 kg) of fudge for the Vassar Senior Auction. Word spread of this confection to other women's colleges. (Wellesley and Smith have their own versions of this fudge recipe.)

Fudge Cake was also the name of John Redcorn's band on the animated television show King of the Hill.

Cheesecake From Wikipedia, the free encyclopedia

Jump to: navigation, search This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (December 2007)

For "Cheesecake" in the sense of female glamour photograph, see Pin-up girl.

Contents [hide]

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1 Styles o 1.1 American o 1.2 Canadian o 1.3 British and Australasian o 1.4 Italian o 1.5 French o 1.6 Greek o 1.7 Swedish o 1.8 Middle European o 1.9 Latin American o 1.10 Asian  1.10.1 Japanese 2 Culinary uses and challenges 3 Gallery 4 See also

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5 References

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A slice of baked Lemon Cheesecake Cheesecake is a large family of sweet, cheese-based cakes. Cheesecakes are generally made with soft, fresh cheeses. Other ingredients such as sugar, eggs, flour, and cream are often mixed in as well. Typically, the filling covers a crust, which may be pastry, cookie, or digestive biscuit.

The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. In this usage, there are cheesecake yogurts, ice creams, brownies, and cookies. There are also savoury cheesecakes, often flavoured with blue cheese and served as hors d'oeuvres or with accompanying salads. Cheesecakes are strongly associated with the jewish feast of Shavuot, when Jews consume dairy food. The association of milk with Judaism can be traced back to the Song of Songs, which in the Jewish tradition is interpreted as an allegory of the relationship between God and the Children of Israel ("honey and milk are under thy tongue" 4:11, King James translation).

[edit] Styles Cheesecake, Commercially Prepared Nutritional value per 100 g (3.5 oz) Energy 360 kcal 1500 kJ

Carbohydrates

25.5 g

Fat

22.5 g

Protein

5.5 g

Percentages are relative to US recommendations for adults.

[edit] American American cheesecakes generally rely on cream cheese, invented in 1872 as an alternative to French Neufchâtel.[1] •

New York-style cheesecake, made famous by Lindy's and Junior's Deli, relies upon heavy cream, cream cheese, eggs and egg yolks to add a richness and a smooth consistency. Also called Jewish-style, it is baked in a special 13-15 cm (5to 6-inch) tall spring form pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and flavor or add chocolate or strawberry to the basic recipe.

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Chicago-style cheesecake is a baked cream-cheese version that is firm outside and creamy inside.

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Pennsylvania Dutch-style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer's cheese.

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Philadelphia-style cheesecake is lighter in texture, yet creamier in flavor than New York style cheesecake.

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Farmer's cheese cheesecake is the contemporary implementation for the traditional use of baking to preserve fresh cheese and often is baked in a pie shell along with fresh fruit like a tart.

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Sour cream cheesecake is thought to have originated in the mid-20th century in the United States after the mass homogenization of milk and the loss of cream as a widely available ingredient. It still uses cream cheese but has no heavy cream. It is the most widely used recipe for cheesecake other than New York-style in the United States. It can be frozen for short periods of time without ruining the texture. Many factory-made cheesecakes use this method because of this trait.

Polish Cheesecake (sernik) •

Country-style cheesecake uses buttermilk to produce a firm texture while decreasing the pH (increasing acidity) to extend shelf life.

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Lactose free cheesecake may be made either with lactose-free cream cheese or as an imitation using Vegan recipes combining non-dairy cream cheese alternatives with other lactose-free ingredients.

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Cottage cheese and lemon versions.

[edit] Canadian •

Vancouver-style cheesecake is a light, airy style made without a crust, primarily in vanilla and chocolate and often served refrigerated with various local fruit toppings such as British Columbia strawberries, raspberries and cherries. Seattlestyle cheesecake has been modelled closely after Vancouver-style.

[edit] British and Australasian In the United Kingdom, Australia and New Zealand, cheesecake is generally a cold dessert which is neither cooked nor baked. It is made with crumbled digestive biscuits mixed with butter and pressed into a dish to form a base layer. The topping or filling is a mixture of milk, sugar, cheese, cream and, sometimes, gelatin.

[edit] Italian •

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Roman-style cheesecake uses honey and a ricotta-like cheese along with flour and is traditionally shaped into loaves. Some recipes call for bay leaves, which may have been used as a preservative. It is still baked in areas in Italy that kept culinary traditions alive after the fall of Rome. Italian-style cheesecake is a modern version of Roman cheesecake. It uses ricotta or mascarpone cheese, replaces the honey with sugar, omits the bay leaves, and adds other modern ingredients such as vanilla extract and barley flakes. This type of cheesecake is typically drier than American styles. Often, small bits of candied fruit are added.

[edit] French •

French-style cheesecakes are very light, feature gelatin as a binding ingredient and are typically only 3 to 5 cm (1 to 2 inches) tall. This variety gets its light texture and flavor from Neufchâtel cheese and is found in outdoor markets in the South of France and fine pastry shops in Paris.

[edit] Greek •

Greek-style cheesecake commonly uses Mizithra cheese, and Mascarpone cheese.

[edit] Swedish

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Swedish-style cheesecake differs greatly from other cheese cakes. A Swedish cheesecake is not layered and is traditionally produced by adding rennet to milk and letting the casein coagulate. It is then baked in an oven and served warm. Since the process of curdling milk is somewhat complicated, alternative recipes intended for home cooking instead use cottage cheese as a base to simulate the texture of the dessert. Swedish-style cheesecake is traditionally served with jam and whipped cream or ice cream. There are two different types of Swedish cheesecake, from different regions in Sweden. To avoid confusion with other cheesecakes Swedish cheesecake is usually called ostkaka, its Swedish name.

[edit] Middle European

Käsekuchen - German-style cheesecake uses quark cheese •

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German-style cheesecake (Käsekuchen, Quarkkuchen, Matzkuchen) uses quark cheese. The Käsesahnetorte (cheese cream tart) adds cream and does not get baked. Germany is famous for its unique cheesecake recipes that adds a bit of sweet and sour taste that melts in your mouth. Dutch/Belgian-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit).

[edit] Latin American •

Brazilian-style cheesecake usually has a layer of goiabada (guava marmalade).

[edit] Asian Asian-style cheesecake flavours include matcha (powdered Japanese green tea) and mango.

[edit] Japanese

Japanese white chocolate cheesecake •

Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan-like texture and almost plasticine appearance.

[edit] Culinary uses and challenges Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta and Germans use quark cheese. The type of cheese not only affects texture and taste but the ability to incorporate certain types of ingredients. When cheesecake batter is too thin many cheesecakes will not be structurally sound and fall apart at the table. One way to get around this is to use unflavoured gelatin or a little cornstarch beaten with the eggs. A common difficulty with baking cheesecakes is its tendency to "crack" when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. Other methods include blending a little cornstarch into the batter to prevent the coagulation of eggs or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit, whipped cream, or cookie crumbs. Another common problem, particularly with baked cheesecakes, is the biscuit base becomes too soft. For extra crunch, replace around a quarter of the crushed biscuits with Grape Nuts. [2] Some types of cheesecake are custard pie, which can lead a novice baker to cheesecake failure. A sour cream-style cheesecake uses close to a 1:1 volume ratio of cream cheese to sour cream to make the traditional texture that crumbles like a good roquefort cheese with a distinctive sunken center and a golden-colored top from the Maillard reaction. An extra

egg white brushed on the top can achieve the same effect in less time if you desire the cheesecake to be "gooey" when set. Uncooked fruits that contain live protein eating enzymes such as papaya, pineapple, kiwifruit or mango should be avoided for inclusion in the mixture, as cheesecakes containing them have a tendency not to set.[citation needed] However, when pineapple and mango are crushed and used in moderation, the cheesecake will set.[citation needed]

[edit] Gallery

"Green tea" flavored cheesecake served "MarvelCakes-Style" with green tea ice cream Blueberry Cheesecake