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음식 2011. 9. 8. 11:20
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Dried and salted cod, Stockfish

, often called salt cod or clipfish (klippfisk in Norwegian, see also other names), is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is called stockfish.With the sharp decline in the world stocks of cod due to overfishing, other white fish are often used instead. Sometimes these other species are labeled as such, and sometimes still misleadingly called "salt cod", so the term has become to some extent a generic name.
Dried and salted cod has been produced in Canada, Iceland, Faroe Islands, Norway and Portugal for over 500 years. It forms a traditional ingredient of the cuisine of many countries around the Atlantic. Traditionally it was dried outdoors by the wind and sun, but today it is usually dried indoors with the aid of electric heaters.The fish is beheaded and eviscerated, often on board the boat or ship. (This is feasible with whitefish, whereas it would not be with oily fish.) It is then salted and dried ashore. Traditionally the fish was sun-dried on rocks or wooden frames, but today it is mainly dried indoors by electrical heating. It is sold whole or in portions, with or without bones.
Morue for sale at a Nice market

 Species of fish

Traditionally salt cod was made exclusively of cod. After the collapse of the Grand Banks (and other) cod stocks due to overfishing, some products sold as salt cod are in fact other whitefish, such as pollock, haddock, blue whiting, ling and tusk.

 Quality grades

In Norway, there used to be five different grades of salt cod. The best grade was called superior extra. Then came (in descending order) superior, imperial, universal and popular. These appellations are no longer extensively used, although some producers still make the superior products.The best klippfisk, the superior extra, is made only from line-caught cod. The fish is always of the skrei, the cod that once a year is caught during spawning. The fish is bled while alive, before the head is cut off. It is then cleaned, filleted and salted. Fishers and connoisseurs alike place a high importance in the fact that the fish is line-caught, because if caught in a net, the fish may be dead before caught, which may result in bruising of the fillets. For the same reason it is believed to be important that the klippfisk be bled while still alive. Superior klippfisk is salted fresh, whereas the cheaper grades of klippfisk might be frozen first. Lower grades are salted by injecting a salt-water solution into the fish, while superior grades are salted with dry salt. The superior extra is dried twice, much like Parma ham. Between the two drying sessions, the fish rests and the flavour matures.

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음식 2011. 9. 8. 11:19
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Gravlax

Gravlax or gravad lax (Swedish), gravet laks (Danish), gravlaks (Norwegian, Danish), graavilohi (Finnish), graavilohe (Estonian), graflax (Icelandic) is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmastarsas (also known as gravlaxsas), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes.
Gravlax served with eel pate
During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means "grave" or "to dig" (in Swedish, Norwegian, Danish, Dutch and Estonian), and lax (or laks), which means "salmon", thus gravlax means "buried salmon".Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This same method of curing can be used for any fatty fish, but salmon is the most common.

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음식 2011. 9. 8. 11:18
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Labskaus

Labskaus (also spelled Lapskaus) is a culinary specialty from Northern Germany and in particular from the cities of Bremen, Lubeck, and Hamburg. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side orders.The word Labskaus (English lobscouse) (originally lob's course) or lapskaus, comes from Norwegian for "stew" and refers to a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool. The origin of this English word is uncertain  but it may be related to "loblolly", a word from an obscure Devonshire dialect where "lob" is probably an onomatopoeic description of bubbling . Another possible source for the name could be Latvian Labs kausis, meaning 'good bowl' or hotpot, or Lithuanian labas kauszas, meaning the same.  The dish became a favorite of sailors and seamen during the time of the great ships and is now commonly served in restaurants on Germany's Northern coast.The meal is traditionally prepared by boiling the beef in broth and then mincing it with the beetroot, onions, boiled potatoes and herring (some recipes use ham). Finally the base is fried in lard.Countless variations of the dish exist. For example in Bremen, just about 100 km away from Hamburg, Labskaus usually is a preparation of fried corned beef, onions and mashed potatoes with the beetroot and a Rollmops being served as a side dish.
Variations of the dish are also to be found in Scandinavia, generally without the use of herring. In Denmark the dish is similar to the Bremen version, but some times with added gravy. In Sweden, "Lapskojs" is a stew made with beef and mashed potatoes. In Norway, the word "lapskaus" more often refers to a variation of beef stew often made with gravy, or in some cases other types of stew, more or less similar to the Liverpudlian scouse. When gravy is added, this dish is sometimes also called "brun lapskaus" (brown lapskaus). Another often encountered Norwegian variety is "lys lapskaus" (light lapskaus), which is a stew made with vegetables, pork meat or pork sausages, and a bechamel sauce. A simpler "Norwegian Farmers' Stew" Lapskaus can be found with potatoes, chunks of ham, onions, salt and pepper. Yet another version is called "suppelapskaus" (soup lapskaus), where the gravy has been substituted by a light beef stock. Because of the alleged prevalence of the various dishes in that area, a part of Eighth Avenue in Brooklyn, New York, once occupied by a Norwegian immigrant community, gained the name Lapskaus Boulevard.


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음식 2011. 8. 4. 05:55
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New England clam bake


The New England clam bake is a traditional method of cooking foods, especially seafood such as lobster, mussels, crabs, steamers, and quahogs. The seafood is often supplemented by sausages, potatoes, onions, carrots, corn on the cob, etc. Clam bakes are usually held on festive occasions along the coast of New England.A typical clam bake (or clambake) begins with gathering seaweed (traditionally rockweed -Ascophyllum nodosum) at the shoreline; seaweed is an important adjunct to cooking the food. To keep the seaweed fresh, it is necessary to have a container large enough to hold both the seaweed and a fair amount of sea water.Also important are several round medium-sized stones, or sometimes cannon balls, which are heated in the fire and used to re-radiate heat during the cooking process.Lastly, like most other methods of steaming, a cover is necessary to allow the trapped heat and steam to thoroughly cook the food. Canvas tarps or potato sacks soaked in sea water are often used for this purpose.Once the stones and seaweed have been collected, a fire pit is prepared. Some prefer to simply start a fire within the pit, while others line the edges with flat stones to provide support for a metal grill on which the stones may be placed.The stones used for cooking are then placed in the center of the pit and a wood fire is started, although the exact method of heating the stones varies. The fire must burn until the stones are glowing hot. Care must be taken to ensure that the fire will burn out shortly after this optimal cooking temperature is achieved. The ashes are then swept off the stones and raked between them to form an insulating "bed". A layer of wet seaweed is placed over the stones, followed by traditional regional foods such as steamer clams, mussels, quahogs, and lobsters. Side dishes usually include potatoes, corn on the cob, linguiça sausages, carrots, and onions. Alternating layers of seaweed and food are piled on top and the entire mound is covered with canvas that has been drenched in sea water to seal in the heat and prevent the canvas from burning. (Some may prefer to use beer to soak the canvas, but it is unlikely to have any effect whatever on the cooked food.) The food is allowed to steam for several hours.Since many locales outlaw building fires on beaches, and in order to accommodate the dish in homes or backyards, this dish is often prepared in a large pot. This is known as a New England Clam Boil. There are some caterers that specialize in clam bakes on the beach. 

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음식 2011. 8. 4. 05:50
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Pig roast or hog roast


Roasted pig siu mei (Chinese roasted pig)
Babi Guling (Indonesian pronunciation for roast suckling pig) in Bali
A hog/pig, often around 80-120 pounds dressed weight, is split in half and spread onto a large charcoal or propane grill. The style of grills used are as varied as the methods of producing them, some being homemade while others are custom made.In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, as lava rocks are heated over an open flame until they are very hot. The heated rocks are placed into the pit, and a seasoned pig is placed inside and covered with additional banana leaves, which serve as insulation and for flavor.In an American Cuban-style pig roast, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh.[12] Another popular method is to use a pig roasting box, the oldest and best known brand of which is "La Caja China."[13] The cooking process is communal and usually done by men; the host is helped by friends or family. It usually takes four to eight hours to cook the pig completely;[11][12] the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone. The meat is then either chopped or pulled or is picked off the roasted pig by the guests.In the Philippines, the pig is typically stuffed with spices, placed on a bamboo spit, and roasted over hot coals.In Puerto Rico, pig roast is prepared in adobo mojado (wet seasoning), it contains crushed garlic, black pepper, salt, orégano brujo, olive oil, and wine vinegar.

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음식 2011. 7. 20. 08:36
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Beignet-튀김 도너스


A beignet in the U.S. is a pastry made from deep-fried dough, much like a doughnut, and sprinkled with confectioner's sugar, or frostings. Savory versions of beignets are also popular as an appetizer, with fillings such as maple or fruit preserves.In France, beignet is an umbrella term for a large variety of pastries made from deep-fried dough with fruit filling. The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome.The term beignet can be applied to two varieties, depending on the type of pastry. The French doughnut beignet in the United States is simply a deep-fried choux pastry; this variety is very similar to Italian zeppole or the German spritzkuchen. Also, beignets can be made with yeast pastry, which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape (i.e. they do not have the typical doughnut hole) filled with fruit or jam. This variety is similar to the Polish pączki and to the Portuguese Bola de Berlim.The western parts of Germany use the term beignet for variants having a fruit filling while referring to other variants as Krapfen.In the US, beignets are associated with the city of New Orleans where they are served at restaurants such as Cafe du Monde. They are also the official state doughnut of Louisiana.In Corsica, beignets made with chestnut flour (Beignets de farine de chataigne) are known as fritelli.

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음식 2011. 7. 13. 09:45
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Kotta 아프리카 음식



Kofta is a Middle Eastern and South Asian meatball or meatloaf.In the simplest form, koftas consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. The vegetarian variety like lauki kofta, shahi aloo kofta are popular in India.The meat is often mixed with other ingredients such as rice, Bulgur, vegetables, or eggs to form a smooth paste. Koftas are sometimes made with fish or vegetables rather than red meat, especially in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Variations occur in North Africa, the Mediterranean,Balkans and South Asia. In Pakistan, Koftas are made of beef and chicken. Nargisi kofta with eggs are also very popular in Pakistan. According to a 2005 study done by a private food company, there were 291 different kinds of kofta in Turkey, where it is very popular. In Arab countries, kufta is usually shaped into cigar-shaped cylinders. 



Early recipes generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimessaffron. This method was taken to the west and is referred to as gilding, or endoring. Many regional variations exist, notable among them the unusually large Iranian Kufteh Tabrizi, having an average diameter of 20 cm (8 in).



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음식 2011. 7. 13. 09:41
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헝가리음식



Banitsa (Bulgarian: Баница, also transliterated as banica and banitza) is a traditional Bulgarian food prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven.Traditionally, lucky charms are put into the pastry on certain occasions, particularly on Christmas Eve, the first day of Christmas, or New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year.Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Some varieties include banitsa with spinach (spanachena banitsa) or the sweet version, banitsa with milk (mlechna banitsa) or pumpkin (tikvenik).



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음식 2011. 7. 13. 09:37
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헝가리음식


http://www.cooksns.com

In Hungarian cuisine, traditional gulyasleves (lit. "goulash soup"), bogracsgulyas, porkolt, and paprikas are thick stews made by cattle herders and stockmen. Garlic, tomato, caraway seed, bell pepper, and wine are optional. One may alternatively prepare these dishes as soups rather than stews. Excepting paprikas, the Hungarian stews do not rely on a flour or roux for thickening.
Hungarian Goulash
Goulash can be prepared from beef, veal,pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onions in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seeds, or soup vegetables like carrot, parsnip, peppers (green or bell pepper), celery and a small tomato may be added. Other herbs and spices could also be added, especially hot chili peppers, bay leaf and thyme.[2] Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke.[4] The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csip =pinch) before adding them to the boiling soup.

Hungarian goulash varieties

Hungarian goulash variations
  • Gulyas a la Szeged. Reduce the potatoes and add sauerkraut and sour cream.
  • Gulyas Hungarian Plain Style. Omit the home made soup pasta (csipetke) and add vegetables.
  • Mock Gulyas. Substitute beef bones for the meat and add vegetables. Also called Hamisgulyas, (Fake Goulash)
  • Bean Gulyas. Omit the potatoes and the caraway seeds. Use kidney beans instead.
Hungarian Goulash served with pasta
  • Csango Gulyas. Add sauerkraut and rice instead of pasta and potatoes.
  • Betyar Gulyas. Use smoked beef or smoked pork for meat.
  • Likocsi Pork Gulyas. Use pork and thin vermicelli in the goulash instead of potato and soup pasta. Flavour with lemon juice.
  • Mutton Gulyas or Birkagulyas. Made with mutton. Add red wine for flavour.
A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called Szekely gulyas, named after the Hungarian writer, journalist and archivist Jozsef Szekely (1825–1895).Some cookbooks suggest using roux with flour to thicken the goulash, which produces a starchy texture and a blander taste. Others suggest using a vast amount of tomatoes for colour and taste. A small amount of tomatoes in the stock that is used, or a drop of tomato puree, may improve the taste and texture, but the original goulash is a paprika-based dish and the taste of tomatoes should not be discernible. Many Hungarian chefs consider tomatoes to be absolutely forbidden in goulash and they also feel that if they cook a stew instead of a soup, it should only be thickened by finely chopped potatoes, which must be simmered along with the meat.


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음식 2011. 7. 3. 12:13
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만두를 만들어 봅시다.

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 Mandu are dumplings in Korean cuisine. First brought to Korea by the Mongols, they are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti. In Korean cuisine, mandu generally denotes a type of filled dumplings similar to the Mongolian buuz and Turkish mantı, and some variations are similar to the Chinese jiaozi and the Japanese gyoza. If the dumplings are grilled or fried, they are called gunmandu (군만두); when steamed jjinmandu (찐만두); and when boiled, mulmandu (물만두). Mandu are usually served with a dipping sauce made of soy sauce and vinegar.

  • Mulmandu, the word itself means "water mandu" since it is boiled.
  • Gunmandu is pan-fried mandu, it's sometimes called by its Japanese name, yakimandu.
  • Jjinmandu is steamed, either in a traditional bamboo steamer or modern versions.
  • Gullin mandu (굴린만두), or called gulmandu is a variety of mandu in a ball shape without a covering. It is mainly eaten in summer.
  • Pyeonsu (편수), mandu stuffed with vegetables in a rectangular shape. It is mainly eaten in summer and a local specialty of Kaesong, North Korea.
  • Eomandu, mandu wrapped with sliced fish fillet. It was originally eaten in Korean royal court and yangban (noble class families.
  • Saengchi mandu (생치만두), mandu stuffed with pheasant meat, beef, and tofu, that was eaten in Korean royal court and in the Seoul area during winter.
  • Seognyu mandu (석류만두), literally "pomegranate dumpling" because of the shape.
  • Somandu (소만두), mandu stuffed with only vegetables, that was originally eaten in Buddhist temples.
  • Gyuasang (규아상), mandu stuffed with shredded cucumber and minced beef in the shape of sea cucumber. It is mainly eaten in summer.
Kimchi mandu, the stuffing contains kimchi. The addition of kimchi gives it a spicier taste compared to other mandu

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