음식 2011. 10. 13. 22:48

strudel

A strudel (English pronunciation: / ˈstruːd.ᵊl/, German: [ˈʃtʁuː.dəl]) is a type of layered pastry with a — most often sweet — filling inside, often served with cream. It became well known and gained popularity in the 18th century through the Habsburg Empire.Strudel is most often associated with Austrian cuisine but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire.The oldest Strudel recipe (a Millirahmstrudel) is from 1696, a handwritten recipe at the Viennese City Library, Wiener Stadtbibliothek. The pastry has its origins in the similar Byzantine Empire or Middle Eastern pastries (see baklava and Turkish cuisine).Strudel is a loanword in English from German.The word itself derives from the German word Strudel, which in Middle High German literally means "whirlpool" or "eddy".In Hungary it is known as retes, in Bosnia as štrudla, in Slovenia as štrudelj or zavitek, in the Czech Republic as zavin or štrudl, in Romania as ștrudel, in Serbia as štrudla or savijača and Slovakia as štrudľa or zavin).The best-known kinds of strudel are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in German Topfen cheese), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). In Slovenia, cottage cheese is used instead of quark. Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel and poppy seed strudel (Mohnstrudel) or raisins. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).Traditional Austrian Strudel pastry is different from strudels served in other parts of the world that are often made from puff pastry. The traditional Strudel pastry dough is very elastic.It is made from flour with a high gluten content, egg, water, and butter with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly. Pertaining to anecdotes, purists say, it should be so thin that a newspaper can be read through it. A legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the towel and baked in the oven. 

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음식 2011. 10. 13. 22:47

Burrito

A burrito (US English /bəˈritoʊ/, Spanish: [bu'ri.to]), or taco de harina, is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans or meat are sometimes the only fillings. In the United States, however, fillings generally include a combination of ingredients such as Mexican-style rice or plain rice, refried beans or beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts.AntecedentsHand-held take-out foods like the burrito have a long history. Before the Spanish colonization of the Americas, indigenous peoples were eating hand-held snack foods like corn on the cob, popcorn and pemmican. In Mexico, the Spanish observed Aztecs selling take-out foods like tamales, tortillas, and sauces in open marketplaces. The Pueblo people of the desert Southwest also made tortillas with beans and meat sauce fillings prepared much like the modern burrito we know today.Cuisine preceding the development of the modern taco, burrito, and enchilada was created by the Pre-Columbian Mesoamerican Aztec peoples of Mexico, who used tortillas to wrap foods, with fillings of chile sauce, tomatoes, mushrooms, squash, and avocados. Spanish missionaries like Bernardino de Sahagun wrote about Aztec cuisine, describing the variety of tortillas and their preparation, noting that the Aztecs not only used corn in their tortillas, but also squash and amaranth, and that some varieties used turkey, eggs, or honey as a flavoring.Development in MexicoThe word "burrito" appears in the 1895 Diccionario de Mexicanismos, where it is identified as a regional term from Guanajuato and defined as "Tortilla arrollada, con carne u otra cosa dentro, que en Yucatan llaman cocito,y en Cuernavaca y en Mexico, taco" (A rolled tortilla with meat or other ingredients inside, called 'cocito' in Yucatan and 'taco' in the city of Cuernavaca and in Mexico CIty).This 1895 publication date discredits an apocryphal etymology that the word “burrito” originated during the Mexican Revolution period (1910–1921) in reference to the donkey of one Juan Mendez, a burrito vendor in Ciudad Juarez.The word burrito means "little donkey" in Spanish, coming from burro, which means "donkey". The name burrito possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried.[edit]Development in the United StatesIn 1923, Alejandro Borquez opened the Sonora cafe in Los Angeles, which later changed its name to the El Cholo Spanish Cafe.[5] Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe during the 1930s.Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico authored by historian Erna Fergusson.

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음식 2011. 10. 13. 22:47

Hot Pockets

Hot Pockets are microwaveable turnovers usually containing a combination of cheese, meat, and vegetables. Hot Pockets are currently produced by Nestle.There are over forty varieties of Hot Pockets, including both breakfast and lunch / dinner varieties. Nestle also offers Lean Pockets, Hot Pockets Croissant Crust (formerly called Croissant Pockets), Pot Pie Express, Hot Pocket Pizza Minis (originally called Hot Pockets Pizza Snacks), Hot Pockets Subs, Hot Pockets Calzones, Hot Pockets Panini, Hot Pockets Sideshots, and Hot Pockets Breakfast items which include the meat, egg and cheese varieties, and fruit pastries.Hot Pockets were invented by Paul Merage and David Merage in the 1970s. They founded the company Chef America Inc. and began producing Hot Pockets for profit in 1983. In 2002, the Merages sold Chef America to Nestle for $2.6 billion. Initially only available in the United States, they are now sold by Nestle in France, Germany, Spain and the United Kingdom under the Maggi brand. However, they are sold in some supermarkets in Mexico and Brazil still under the Nestle brand. Quote from Nestle 2005 Full Year Financials: "In Europe, the roll-out of Hot Pockets, small microwaveable frozen meals, is gaining momentum in France, Germany, Spain and the UK." In Canada, Nestle distributes some Hot Pockets products as part of the Stouffer's Bistro or Lean Cuisine lines, although the Hot Pockets brand itself is absent from product packaging.Hot Pockets, which come frozen, are often packaged with a crisping sleeve. The material within the sleeve converts microwave energy into heat in order to crisp the crust, which is usually penetrated by microwaves. The sleeves, branded "Qwik Crisp" (like most crisping papers) and now under pen name "Crisp & Carry!", are common in most Hot Pockets varieties. The suggested microwave time is 2 minutes for one or 3 minutes 30 seconds for two. Recent Hot Pockets Subs brands have refrained from using such crispers, as some sandwiches are said to be soft-baked. On the back they say Crisp and Crunch.Recently, Hot Pockets began introducing whole grain crusts, following a trend of many convenience product purveyors.

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음식 2011. 10. 13. 22:46

Samosa

A samosa is a stuffed pastry and a popular snack in South, Southeast, Central and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular. Samosas are often served with chutney[citation needed] generally as an appetizer.Samosa (Hindi: समोसा) (English pronunciation: /səˈmoʊsə/) is used in South and Southeast Asian countries such as Nepal, Bengali: সিঙাড়া singara, Oriya: ષ્હિઙદ‌ shingada, Punjabi: ਸਮੋਸਾ, Gujarati: સુમૉસ‌ sumosa, Kannada: ಸಮೋಸಾ samosa, Malayalam: സമോസ, Marathi: समोसा, Tamil: சமோசா, Urdu: سموسه, sambusak (Arabic: سمبوسك‎ sambūsak), samsa (pronounced [ˈsamsə]) or somsa in Turkic Central Asia (Kyrgyz: самса, [sɑ́msɑ]; Kazakh: самса, [sɑmsɑ́], Uzbek: somsa, [sɒmsa], Uyghur: سامسا‎, [sɑmsɑ́]), as well as Turkey (Turkish: 'samsa boreği'), sambusa among Arabs, Ethiopians, Somalis (Somali: sambuusa) and Tajiks (Tajik: самбӯса), sanbuse among Iranians (Persian: سنبوسه), samuza among Burmese or chamuca in the Lusophone world.The samosa has been a popular snack in South Asia for centuries. It is believed that it originated in Central Asia (where they are known as samsa) prior to the 10th century.Abolfazl Beyhaqi (995-1077), an Iranian historian has mentioned it in his history, Tarikh-e Beyhaghi. It was introduced to the Indian subcontinent in the 13th or 14th century by traders from the region.Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion and so on".Ibn Battuta, the 14th century traveller and explorer, describes a meal at the court of Muhammad bin Tughluq where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachio, walnuts and spices, was served before the third course, of pulao.
A street vendor making samosas in Pakistan
The Ain-i-Akbari, a 16th century Mughal  document, mentions the recipe for 'Qutab', which it says, “the people of Hindustan call sanbusah”.The samosa was brought to India, where it is so famous, by Muslim traders and soldiers. Small, crisp, mince-filled samosas were easy to make around campfires during night halts, then conveniently packed into saddle bags as snacks for the next day’s journey.
Burmese-style samusa are flat and triangular, and usually smaller than their Indian counterparts.


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음식 2011. 10. 13. 22:46

Empanada

An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, huitlacoche, vegetables or fruits among others.Empanadas trace their origins to Galicia, Spain and Portugal.  They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food. In turn, it is believed that empanadas and the similar calzones are both derived from the Arabic meat-filled pies, samosa.In Galicia and Portugal, an empanada is prepared similar to a large pie which is cut in pieces, making it a portable and hearty meal for working people. The filling of Galician and Portuguese empanada usually includes either tuna, sardines or chorizo, but can instead contain cod fish or pork loin. The meat or fish is commonly in a tomato, garlic and onion sauce inside the bread or pastry casing. Due to the large number of Galician immigrants in Latin America, the empanada gallega has also become popular in that region.In Sardina (Italy) the salad cake is named Sa Panada, or Impadas. Sa Panada it means meat ball cake.
A gourmet version of a traditional dish
The dish was carried to Latin America and the Philippines by Spanish colonists, and to Indonesia by the Portuguese, where they remain very popular to this day. Empanadas in Latin America, the Philippines and Indonesia have various fillings.
Chilean empanada
 

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음식 2011. 10. 13. 22:45

Curanto



Curanto is a traditional food of Chiloe Archipelago that has spread to the southern areas of Chile and recently Argentina. It is traditionally prepared in a hole, about a meter and a half (approx. one and a half yards) deep, which is dug in the ground. The bottom is covered with stones, heated in a bonfire until red.The ingredients consist of shellfish, meat, potatoes, milcaos (a kind of potato bread), chapaleles, and vegetables (sometimes including also specific types of fish). The quantities are not fixed; the idea is that there should be a little of everything. Each layer of ingredients is covered with nalca (Chilean rhubarb) leaves, or in their absence, with fig leaves or white cabbage leaves. All this is covered with wet sacks, and then with dirt and grass chunks, creating the effect of a giant pressure cooker in which the food cooks for approximately one hour.Curanto can also be prepared in a large stew pot that is heated over a bonfire or grill or in a pressure cooker. This stewed curanto is called pulmay in the central region of Chile.It is believed that this form of preparing foods was native to the "chono" countryside and that, with the arrival of the southern peoples and the Spanish conquistadors, new ingredients were added until it came to be the curanto that is known today. However, there are some[who?] who claim that the curanto is more evidence to suggest the theory that asserts that there was contact between America and Polynesia in the pre-Columbian epoch, given that almost all Polynesian cultures have similar cooking methods known variously as "imu", "umu", "lovo", or "hangi"

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음식 2011. 10. 13. 22:44

Cazuela

Cazuela (Spanish pronunciation: [kaˈθwela]) is the name of a South American (Southern Cone) Spanish-originated soup. It's a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.The most common types of Cazuelas in Chile are the chicken or beef, but there's also other types made from pork and turkey.The typical Cazuela in one dish contains: a piece of meat (it can be a piece of rib or several pieces of bones, in the case of beef, or a leg of chicken), a potato, a piece of pumpkin, and the stock obtained from boiling this. Complementary to these components can be: cooked rice (in the stock), small-sized noodles, green beans, celery, sliced carrots, garlic, cabbage, among others. In summer the cazuela is accompanied by a big yellow piece of sweetcorn, cooked apart or in the same stock.The cazuela is typically eaten by consuming the liquid stock first, then eating the meat and larger vegetables (e.g. potatoes, large piece of squash or carrot) last. However, the meat and larger vegetables can also be sliced up within the liquid stock and can be eaten simultaneously with the liquid stock.more info http://www.squidoo.com/cazuela

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음식 2011. 10. 13. 22:44

Hallaca

In Venezuelan cuisine, an hallaca (alt. spelling, "hayaca") typically involves a mixture of beef, pork, chicken, capers, raisins, and olives wrapped in maize (cornmeal dough), bound with string within plantain leaves, and boiled or steamed afterwards. It is typically served during the Christmas holiday. In Trinidad and Tobago, hallaca is known as 'pastelle' but often confused with 'empanadas'.Popular myth has it that in colonial times it was common for plantation owners to donate leftover Christmas food scraps, such as bits of pork and beef, to their slaves, who would then wrap them in cornmeal and plantain leaves for subsequent preparation and cooking, which could take anywhere from 2 to 3 hours.An alternate theory notes the similarity between the hallaca (also known as hayaca) and the Spanish empanada gallega (Galician pastry), emphasizing that the fillings are almost identical. Hallacas would then be empanadas gallegas using specially prepared corn flour rather than wheat flour, and plantain leaf rather than expensive iron cooking molds not readily available in the new world in colonial times.However, the most likely progenitor of the maize body and plantain envelope of hallaca is the Mesoamerican tamal. This version appears likely because tamal-derived dishes, under various names, spread throughout Spain's American colonies as far south as Argentina in the decades following the conquest. To this day, some people in western Venezuela (primarily in Zulia, Falcon and Lara states) use the terms tamar and tamare to refer to what is basically a bollo—the closest version of the tamal in Venezuela—with a simple meat filling.Another somewhat fanciful source reports a story citing the name as coming from slaves and indians asking in pidgin Spanish for leftover food, saying alla (there) aca (here), meaning that the food should be placed upon the flat corn cakes they used as plates.Venezuelan lexicographer Angel Rosenblat found the word hayaca in a Maracaibo  document from 1538, but believes it referred to a bundle of raw corn rather than to the modern assemblage. According to Adolfo Ernst, the word hallaca evolved from the indigenous Guarani language, stemming from the verb ayua or ayuar, meaning "to mix or blend". From there, the construction ayuaca (mixed things) devolved to ayaca and ultimately to hayaca or hallaca using Spanish silent "h" when written). The earliest use of the word in the modern sense is in a 1781  document of Italian missionary linguist Filippo Salvatore Gilii.Hallaca is a staple part of Venezuelan Christmas celebrations and its preparation is practically limited to that time of the year. The dish is also an icon of Venezuelan multicultural heritage, as its preparation includes European ingredients (such as raisins, nuts and olives), indigenous ingredients (corn meal colored with annatto seeds and onions), and African ingredients (smoked plantain leaves used for wrapping).Trinidad, which is just 7 miles from Venezuela's east coast, has adopted the hallaca along with other Latin American dishes, calling it pastelle. The preparation is essentially the same with some variation in the filling. One of the major herbs in Trinidadian cooking is culantro (called chadon beni locally) and this is a predominant flavour in most seasoned meat. There are also vegetarian fillings made from soya, lentils and various other things to cater to Hindus and other vegetarians. The typical Trinidadian pastelle is generally a lot smaller than its Venezuelan kin. 

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음식 2011. 10. 13. 22:43

Humita

Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru. It consists of masa harina and corn, slowly cooked in oil.Humitas are common in various countries in Latin America, although their origin is unclear. The noun "humita" derives from Quechua a regional dialect found in Ecuador of the Quechua people living in Ecuador, the south of Colombia, the Peruvian highlands, and the northwestern part of Argentina. In Venezuela, they are known as hallaquitas, in Chile and Peru as humitas, in Bolivia as humintas.Humitas.jpg

In Argentina

Humitas.
In Argentina, humitas are prepared with fresh corn, sauteed onions and some spices, depending on the region or taste. The obtained dough is wrapped in corn husks and boiled. It is also common to add some diced cheese to the dough, typically goat cheese.

In Chile

Humitas in Chile are prepared with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and baked or boiled. They may contain aji verde (green chili pepper). The humitas are kept together during cooking with thread or twine.They can be made savory, sweet, or sweet and sour, served with added sugar, chile pepper, salt, tomato, olive and paprika etc.

In Ecuador

As in Chile, in Ecuador humitas are prepared with fresh ground corn with onions, eggs and spices that vary on the region, and on each family's tradition. The dough is wrapped in a corn husk, but are steamed rather than baked or boiled. Ecuadorian humitas may also contain cheese. This dish is so traditional in Ecuador that they have developed special pots just for cooking humitas. Ecuadorian humitas can be salty or sweet.

In Peru and Bolivia

In Peru, mainly in the central Andes region, humitas are prepared with fresh corn combined with lard and salt and queso fresco for a savory dish or with fresh corn with lard, sugar, cinnamon and raisins for a sweet dish. Savory humitas may also be prepared with anise.These humitas are prepared with corn wrapped in corn husks and can be cooked in boiling water, placed in a pachamanca oven, or steamed. They can be wrapped in several ways.

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음식 2011. 10. 13. 22:42

A turducken

A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. The word turducken is a portmanteau of turkey, duck, and chicken or hen.The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing.Roasts of nested birds or other animals have been  documented for centuries. The Yorkshire Christmas pie, an English dish served in the 18th century, consists of five different birds either layered or nested, and baked in a standing crust.  The pie was normally produced only by the wealthy.In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reyniere presents his roti sans pareil ("roast without equal")—a bustardstuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, athrush, a lark, an ortolan bunting and a garden warbler—although he states that, since similar roasts were produced by ancient Romans, the roti sans pareil was not entirely novel. The final bird is very small but large enough to hold just an olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. Some of the birds used are today endangered. 
Sausage-stuffed Turducken cut into quarters to show the internal layers
A November 2005 National Geographic article by Calvin Trillin traced the American origins of the dish to "Hebert's Specialty Meats" inMaurice, Louisiana, although readers immediately noted that the concept for the dish itself is centuries old. Hebert's has been commercially producing turduckens since 1985, when an unknown local farmer brought in his own birds and asked Hebert's to prepare them in that manner. The company prepares around 5,000 turduckens per week around Thanksgiving time

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