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- 2012.02.07 kebap, kabab, kebob, kabob, kibob, kebhav, kep... 1
- 2012.02.07 S`more
- 2012.02.07 Loco 2
- 2012.02.06 Puree Mongole
- 2012.02.04 Mince Pie
- 2012.02.04 Cobbler
- 2012.02.04 Caesar Salad
- 2012.02.04 Borek
- 2012.02.03 Chakhchoukha
- 2012.02.03 Merguez
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kebap, kabab, kebob, kabob, kibob, kebhav, kep...
Kebab (Persian:كباب, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav, kebabie, Cevap) is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East and Turkey, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or doner kebab served wrapped in bread with a salad and a dressing. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.Bereket Turkish Kebab House
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S`more
A s'more (sometimes spelled smore) is a traditional nighttime campfire treat popular in the United States and Canada consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.
Etymology and origins
S'more appears to be a contraction of the phrase, "some more." While the origin of the dessert is unclear, the first recorded version of the recipe can be found in the publication "Tramping and Trailing with the Girl Scouts" of 1927. The recipe is credited to Loretta Scott Crew, who reportedly made them by the campfire for the Scouts. It is unknown whether the Girl Scouts were the first to make s'mores, but there appears to be no earlier claim to this snack. Although it is unknown when the name was shortened, recipes for "Some Mores" are in various Girl Scout publications until at least 1971.Variations
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Loco
Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. The dish is a classic Ecuadorian cheese and potato soup from the Ecuadorian cuisine. This is also a dish in Peruvian cuisine, which at one point held the center of the Inca empire. It typical also in Argentina prepared by the different native Indian tribes at the time of the Spanish conquest. Its origin dates to before the Spanish colonial times.Typical Argentine locroLocro at the table, with quiquirimichi and bread.The defining ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter.In Argentina it spread from the Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the anniversary of the May Revolution.In some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as quiquirimichi is served on the side.
LARCOMAR Restaurant 12 Winfield Scott Plaza, Elizabeth, NJ 07201 (908) 354-6901 larcomarrestaurant.com
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| kebap, kabab, kebob, kabob, kibob, kebhav, kep... (1) | 2012.02.07 |
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Puree Mongole
Puree Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin that dates back to the at least the late 19th century. Popular during the period between the 1920s–1940s, it is similar to boula.Puree Mongole is usually made with carrots, onions, white turnips, leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can be seasoned with curry powder, salt, pepper, ground cloves, tumeric, nutmeg, cumin, and basil. Simplified recipes printed in many cookbooks of the time, including the 1946 edition of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with additional vegetables and seasonings added.Split pea soup combined with tomato soup makes a delicious and quick lunch recipe.RECIPE / INSTRUCTION Prep Time: 5 minutesCook Time: 30 minutesTotal Time: 35 minutesIngredients:
- 10 oz. can condensed tomato soup
- 10 oz. can condensed split pea soup
- 1 soup can filled with whole milk
- 1 carrot, julienned
- 1 stalk celery, julienned
- 3 Tbsp. dry sherry
SOHO HOUSE NEW YORK - 29-35 9th Avenue, New York, NY 10014-1205 (212) 627-9800 soho-house-newyork.k-rooms.com
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Mince Pie
A mince pie, also known as minced pie, is a small British sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.The early mince pie was known by several names, including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pies in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom.
History
The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, suet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was, according to the English antiquary John Timbs, "in token of the offerings of the Eastern Magi." Several authors, including Timbs, viewed the pie as being derived from an old Roman custom practised during Saturnalia, where Roman fathers in the Vatican were presented with sweetmeats. Early pies were much larger than those consumed today, and oblong shaped; the jurist John Selden presumed that "the coffin of our Christmas-Pies, in shape long, is in Imitation of the Cratch [Jesus's crib]", although writer T. F. Thistleton-Dyer thought Selden's explanation unlikely, as "in old English cookery books the crust of a pie is generally called 'the coffin.'"The modern mince pie's precursor was known by several names. The antiquary John Brand claimed that in Elizabethan and Jacobean-era England they were known as minched pies, but other names include mutton pie, and starting in the following century, Christmas pie. Gervase Markham's 1615 recipe recommends taking "a leg of mutton", and cutting "the best of the flesh from the bone", before adding mutton suet, pepper, salt, cloves, mace, currants, raisins, prunes, dates and orange peel. He also suggested that beef or veal might be used in place of mutton. In the north of England, goose was used in the pie's filling, but more generally neat's tongue was also used; a North American filling recipe published in 1854 includes chopped neat's tongue, beef suet, blood raisins, currants, mace, cloves, nutmeg, brown sugar, apples, lemons, brandy and orange peel. During the English Civil War, along with the censure of other Catholic customs, they were banned: "Nay, the poor rosemary and bays, and Christmas pie, is made an abomination." Puritans were opposed to the Christmas pie, on account of its connection with Catholicism. In his History of the Rebellion, Marchamont Needham wrote "All Plums the Prophets Sons defy, And Spice-broths are too hot; Treason's in a December-Pye, And Death within the Pot." Some considered them unfit to occupy the plate of a clergyman, causing Isaac Bickerstaff to comment:The Christmas-pie is, in its own nature, a kind of consecrated cake, and a badge of distinction; and yet it is often forbidden, the Druid of the family. Strange that a sirloin of beef, whether boiled or roasted, when entire is exposed to the utmost depredeations and invasions; but if minced into small pieces, and tossed up with plumbs and sugar, it changes its property, and forsooth is meat for his master.Le Caprice 795 5th Avenue, New York, NY 10065-8402 (212) 940-8195 capriceny.com
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Cobbler
Cobbler refers to a variety of dishes, particularly in the United States, Ireland and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Unlike a pie, cobbler never contains a bottom crust.
Varieties
Origin
Cobblers may have originated in the early British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. When fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are "cobbled" together.In the United States, varieties of cobbler include the Betty, the Grunt, the Slump, the Buckle, and the Sonker. The Crisp or Crumble differ from the cobbler in that their top layers are generally made with oatmeal. Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooked in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter. Apple pan dowdy is an apple cobbler whose crust has been broken and perhaps stirred back into the filling. The Sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream.UK and Commonwealth
In the UK and Commonwealth, the scone-topped cobbler predominates and is found in both sweet and savoury versions. Common sweet fillings include apple, apple and blackberry and peach. Savoury versions, such as lamb,beefor mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling yet require less butter than a traditional pastry, and can be made with margarine.The Brown Betty
The American variant known as the Betty or Brown Betty dates from colonial times. In 1864 in the Yale Literary Magazine it appeared with "brown" in lower case, thus making "Betty" the proper name. In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word "Brown" capitalized, making "Brown Betty" the proper name. Brown Betties are made with bread crumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers; they are baked covered, and have a consistency like bread pudding.In the Midwestern United States, Apple Betty is often a synonym for Apple Crisp.Sidecar-PJ Clarkes 205 East 55th Street, New York, NY 10022-4001 (212) 317-2044 pjclarkes.com
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Caesar Salad
A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It may be prepared tableside.HistoryThe salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef."A number of Mr. Cardini's staff have claimed to have invented the dish.Julia Child claimed to have eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s.Nonetheless, the earliest contemporary documentation of Caesar Salad is from a 1946 Los Angeles restaurant menu, twenty years after the 1924 origin asserted by the Cardinis.Hotel Caesar's on Avenida Revolucion, c.2000
Recipe
A grilled Caesar Salad made with wood grilled romaine, Parmigiano-Reggiano, asiago, croutons, and fried wontons.The original Caesar salad recipe (unlike Alex's Aviator's salad)did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.The trademarks "Cardini's", "Caesar Cardini's" and "The Original Caesar Dressing" are all claimed to date to February 1950, though they were only registered decades later, and more than a dozen varieties of bottled Cardini's dressing are available today. Some recipes include mustard, avocado, tomato, bacon bits, garlic cloves or anchovies. Cardini's Brand original Caesar dressing is somewhat different from Rosa's version.Many restaurants offer a more substantial salad by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons and Cotija cheese for the Parmesan, or the addition of tomatoes.Ingredients
Ingredients according to the Hotel Caesar's recipe from about 2006:- romaine or cos lettuce
- olive oil
- fresh crushed garlic – often in olive oil
- salt to taste
- fresh-ground black pepper
- wine vinegar[14]
- lemon juice or lime juice - fresh squeezed
- Worcestershire sauce
- raw or coddled egg yolks
- freshly grated Parmesan cheese
- freshly prepared croutons
- other varieties of lettuce
- grilled poultry (most often chicken), meat, shellfish, or fish
- capers
- Romano cheese
- anchovies
- bacon
Primehouse New York 381 Park Ave S, New York, NY 10016-8827 (212) 824-2600 primehousenyc.com
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Borek
Borek (also burek and other variants) is a family of bakedor fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Most probably invented in what is now Modern Turkey, in the Anatolian Provinces of the Ottoman Empire in its early era, to become a popular element of Ottoman cuisine. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the borek is often sprinkled with sesame seeds.Borek is also very popular in the cuisines of the former Ottoman Empire, especially in North Africa and throughout the Balkans.The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the borek. Borek is also part of Mizrahi and Sephardic Jewish traditions. They have been enthusiastically adopted by the Ottoman Jewish communities, and have been described, along with boyos de pan and bulemas, as forming "the trio of preeminent Ottoman Jewish pastries".
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Chakhchoukha
Chakhchoukha, chekhechoukha or chakhchoura is a dish of the Algerian cuisine, eaten often on festive celebrations, especially popular in the Aures region. The dish consists in tearing small pieces of Rougag (thin round flatbread) and mixing them with Marqa, a stew.
Description
Chakhchoukha is an originally Chaoui culinary speciality that has now extended to other parts of Algeria. The word chakhchoukha comes from tacherchert, "crumbing" or "tearing into small pieces" in the Chaouia language (emietter in French). This dish originated in the hearty food shepherds needed when they came back home on cold winter nights.Preparation
The rougag or flat bread is made with fine semolina and, after baking, is torn by hand into small pieces. When eating in individual plates, about two handfuls are put in the plate and then the sauce or stew is poured on top.The marqa or stew consists of diced lamb cooked with spices, tomatoes, chopped onions and chick peas. Often potatoes, zucchini, carrots and green peppers are added to the mixture depending from the season, the area and the family.The main spices used for the stew are dried red chillies, caraway, ras el hanout, black pepper and cumin.There is a variant of this dish in Batna and nearby towns, like Barika, M'Sila and Biskra, that uses a different type of bread.Nomad 78 2nd Avenue, New York, NY 10003 (212) 253-5410 nomadny.comView Larger Map'음식 ' 카테고리의 다른 글
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Merguez
Merguez (
/mɛərˈɡɛz/) is a red, spicy mutton- or beef-based fresh sausage in North African cuisine. It is also popular in the Middle East, and Europe.Merguez is a fresh sausage made with lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with chili pepper or harissa, which gives it its characteristic piquancy and red color, as well as other spices such as sumac, fennel, and garlic.Merguez is usually eaten grilled or with couscous. Dried merguez is used to add flavor to tagines. It is also eaten in sandwiches and with french fries. In certain areas of Germany close to the border to France, it is often grilled on a Schwenker.
Etymology
The etymology of merguez is unclear. It may be from a Berber word amergaz "sausage". It is probably not an Arabic word, and its spelling in Arabic has historically varied between mīrkās and mīrqās, probably because Arabic has no letter for the sound /g/, although Moroccan Arabic does have a /g/ sound. It may be a borrowing from Latin via Muslim Spain.Bedouin Tent Restaurant 405 Atlantic Avenue, Brooklyn, NY 11217-1702 (718) 852-5555 View Larger Map'음식 ' 카테고리의 다른 글
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