n French cuisine, à la zingara is a garnish or sauce consisting of various ingredients, including of chopped ham, Beef tongue, and sometimes what?
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À la zingara In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs.
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Beef tongue Beef tongue or neat's tongue is a dish made of the tongue of a cow.
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Crawfish Monica Crawfish Monica is a Louisiana food tradition. Ingredients include pasta (often rotini), crawfish tail meat, onion, garlic, creole seasoning, cream, wine, salt, pepper, and butter. The dish was created by chef Pierre Hilzim who is the head of Kajun Kettle Foods. He named it after his wife Monica Davidson. Parsley can be used as a garnish. Shrimp, crabmeat and oysters can be substituted for crawfish.
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Brown stock Brown stock (French: Fond brun or Estouffade) is one of the basic stocks ("fonds") in French cuisine. Auguste Escoffier gives a recipe in Le Guide culinaire which contains marrow bones, beef, poultry carcasses, carrots, turnips, leeks, celery, parsnips and onion and is simmered and skimmed for several hours, producing a dark brown liquid which is the basis for many other sauces, soups and stews. The brown colour is attained by roasting the bones which are to be used for making the stock. It is the basis of espagnole sauce and demi-glace.
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Tlačenka Tlačenka is the Czech and Slovak variety of head cheese similar to Polish "salceson". Czech light-colored "tlačenka" is made in a number of types. It is generally bonded with brawn - thick pigskin and hock/trotters broth - with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices - marjoram, garlic, caraway, pepper, cloves, allspice, etc.). Another version - dark-colored "tlačenka" - is made with added blood.
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Bamia Bamia matbukha (باميه مطبخ 'cooked okra') or bamia bi-lahm (البامية باللحم 'okra with meat'), often called simply bamia, is a Middle Eastern , Egyptian and Sudanese stew prepared using lamb, okra and tomatoes as primary ingredients. Additional ingredients used include tomato sauce, onion, garlic, cilantro, vegetable oil, cardamom, salt and pepper. In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times. Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to Bamia. The word "bamia" itself is simply the Arabic word for okra.
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Tapa (Filipino cuisine) Tapa is dried or cured beef, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare "tapa" by using thin slices of meat and curing these with salt and spices as a preservation method.
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Feu (food) Feu (Lao: ເຝີ ; also known as Lao beef stew, Lao beef noodle soup or feu noodle soup and sometimes spelled fer) is a long-simmered Lao stew or noodle soup most often made with meat and bones (beef or chicken), vegetables, and herbs. Feu may be served two ways, either as a stew along with steamed rice or as a noodle soup consisting of rice noodles. The English name for this Lao dish is "feu", a spelling derived from the French dish "pot-au-feu "; however, in Laos, this Lao stew or noodle soup is written as ເຝີ in the Lao script.
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Suprême sauce "Suprême" sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients.
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À l'amiral Amiral (a'l') is a particular garnish, such as poached sole, fillet of sole, stuffed turbot, or braised salmon. It contains some of the following ingredients:
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Bouillon (broth) Bouillon is the French word for broth, and is usually used as a synonym for it. This name comes from the verb "bouillir", meaning "to boil". It is usually made by the simmering of "mirepoix" and aromatic herbs (usually a "bouquet garni") with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water.
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Cuisine A cuisine ( ; from French ] , in turn from Latin "coquere" "to cook") is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.
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Bolognese sauce Bolognese sauce , known in Italian as ragù alla bolognese ] , ragù bolognese ] , or simply ragù, is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress ""tagliatelle al ragù"" and to prepare ""lasagne alla bolognese"". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine "ragù alla bolognese" is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
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Samosa A samosa ( ), sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.
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Tapenade Tapenade (] , Occitan: "tapenada" ] ) is a Provençal dish consisting of puréed or finely chopped olives, capers, and olive oil. Its name comes from the Provençal word for capers, "tapenas" (] ). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on bread, but sometimes it is used to stuff poultry for a main course.
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Ham Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish "jamón". Technically a processed meat, "ham" may refer to a product which has been through mechanical re-forming.
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Brési Brési or Braisi is beef which has been salted, dried and smoked, which is made in the canton of Jura and in Jura bernois in Switzerland and in the department of Doubs in France. It resembles Grisons Buendnerfleisch. Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues.
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Lasagne Lasagne ( or or , ] , singular lasagna) are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. "Lasagne", or the singular "lasagna", commonly refers to a dish made with several layers of lasagne sheets alternated with sauces and other ingredients, such as meats and cheese.
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Galinha à africana Galinha à africana (] , "African-style chicken", often known just as "frango assado" (] , "barbecued chicken", is a dish popular in Macau. It is a barbecued chicken coated with spicy piri piri sauce, which sometimes includes Asian ingredients such as coconut milk or peanuts.
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Mavželj Mavželj (minced pork filling in net) is a national Slovene dish. It is known mostly in Slovene Carinthia and also in Upper Carniola. It is made of the soup in which the pork head was cooked, and of the remnants of the meat and the brains of the same pork head. The dish is ball-shaped and comes in various local variations. In the past, the preparation of this net wrapped ball called "mavželjni" was much more popular than today. Potters made special earthen baking moduls to fit their shape. The dish was mainly eaten on holidays.
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Hachis Parmentier In "haute cuisine", hachis Parmentier (] ) is a dish made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the potato shells. In general use, a simpler version is the French equivalent of cottage or shepherd's pie.
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Sauce ravigote Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette.