A gougère, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants; the cheese is grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères are said to come from Burgundy the town of Tonnerre in the Yonne department. Gougères can be made as 3 -- 4 cm in diameter. Sometimes they are filled with ingredients such as beef, or ham. In Burgundy, they are served cold when tasting wine in cellars, but are served warm as an appetizer. While the term refers to savory choux pastries and nineteenth century records suggest that it was once an umbrella term for a number of preparations, some composed of just cheese and breadcrumbs; the presentation was a flat circle, neither a sphere nor a ring. Earlier forms of gougère were more a stew than a pastry, including herbs, eggs, cheese and meat mixed with an animal's blood, prepared in a sheep's stomach. In medieval France, it was a kind of cheese pie.
It was unknown outside what is now Belgium, where it became associated with Palm Sunday. But it was attested in Auxerre in the 19th century under the name gouere; the word gougère was spelled gouiere, gouyere, goïère, goyère, or gouyère. The modern spelling appears to date from the 18th century; the ultimate origin of the word is unknown. Pão de queijo Scone List of choux pastry dishes
Queso flameado is a dish of hot melted cheese and spicy chorizo, served flambé. Compared to cheese fondue, it is a party dish. Unique in Mexican cuisine, in the cuisine of the United States this dish has been adapted and is considered a native dish in El Paso. In Mexico, it occurs in restaurants more in the north. Typical main ingredients are melted cheese and a characteristic meat sauce of loose fresh chorizo, onion and spices, it is served in other ceramic or metal heat-proof baking dish. The cheese and sauce are prepared separately, combined just before serving; this may be done at the table if finished with a flambé: high alcohol liquor is poured on the cheese and ignited, as it burns the server folds in the sauce. If not flambéed, the mixture may be broiled. Either way, the finished dish is presented while it is still bubbling hot, it is spooned onto small soft tortillas for individual servings. Queso flameado is said to originate in the borderlands of northern Mexico and the southwestern United States, as a campfire dish.
In Tex-Mex restaurants, this dish is sometimes confused or conflated with chili con queso, a cheese sauce served with tortilla chips for dipping. The term queso fundido refers to processed cheese and is defined as such in the Spanish version of Codex Alimentarius. Both the cheese and the meat sauce are prepared just before serving, are served hot. Oaxaca cheese and Chihuahua cheese are popular; some consider stringy cheese to be an essential part of this dish, but if this quality is not desired a fresh farmer's cheese or goat cheese is a good alternative. If fresh chorizo is not available, pieces of dry chorizo or another sausage may be used. Common additions are strips of sautéed mushrooms. For the flambé, popular liquors include rum and tequila. Either type of tortilla, corn or wheat, may be used. In Puerto Vallarta, flour tortillas are served only with certain dishes including queso flameado, corn tortillas otherwise being the norm. Chili con queso List of cheese dishes List of hors d'oeuvre List of Mexican dishes food portal
Kaasstengels, Kastengel or kue keju is Dutch influenced-Indonesian cheese cookie in the form of sticks found in the Netherlands and Indonesia. In the city of Krabbendijke it is additionally used as an alternative form of currency; the name describes its ingredients and origin. Unlike most cookies, kaasstengels taste salty instead of sweet. In Indonesia, owed to its colonial links to the Netherlands, together with nastar and kue putri salju are the popular kue kering during festive occasion, such as Natal and Lebaran. Kaastengels on the other hand, refer to Dutch hapjes of "cheese-fingers", derived from Dutch kaas and tengels, it is a small spring roll or loempia-like crepe of the size of a finger, filled with gouda or edam cheese, which have been deep fried and served with a small bowl of a spicy chili sauce. Nutritional yeast can be used as a substitute for cheese to make it suitable for a vegan diet; the cookie's dough is made of the fine mixture of butter, egg yolks, with addition of grated matured cheese mix it together with flour and baking powder.
The dough is rolled into small rectangles about 1×3 cm. Preheat the oven to 180 °C the cheese cookie rectangles are placed onto greased trays; each one sprinkled with grated cheddar. The kaasstengels are baked until done about 15 minutes. Nastar Klappertaart Spekkoek Poffertjes List of cookies Kaastengels recipe Kaasstengels recipe Kastengel recipe
Cheese buns or cheese breads may refer to a variety of small, cheese-flavored rolls, a popular snack and breakfast food in Brazil, Ecuador and Paraguay. Cheese buns may be made with cassava or corn flour, or both, cheese. In countries where the snack is popular, it is inexpensive and sold from street vendors, in snack shops, in grocery stores. Almojábana - Throughout South America Chipa - Paraguay Chipá - Argentina Cuñapé - Bolivia Pandebono - Colombia Pan de queso - Colombia Pan de yuca - Colombia / Ecuador Pão de queijo - BrazilPão de queijo is the classic Brazilian cheese bread. In Colombia, there is a similar product to Brazilian cheese bread, except for its traditional format called pan de bone or pandebono. Like the cheese bread, the pandebono has a spongy texture, low density, which hardens in a short time, characteristics that are attributed to the sour cassava starch, know in the country as starch fermented yuca and, obtained in the same way as in Brazil. Paraguay and Argentine provinces in the Northeast have a variation of cheese bread, called chipa or chipá, respectively.
The main difference between the chipa and the cheese bread is the "U" format of the former. In Ecuador, there is the "pan de yuca", equal to the Brazilian Cheese Bread, with all the same texture and flavour. In Ecuador, it has become a habit to eat the "pan de yuca" accompanied by a fruit yoghurt. Gougère - France List of buns
Chilaquiles from the Nahuatl word chīlāquilitl is a traditional Mexican dish. Corn tortillas cut in quarters and fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles; the mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix, it is garnished with crema, crumbled queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs and guacamole as side dish; as with many Mexican dishes and family variations are quite common. Chilaquiles are eaten at breakfast or brunch; this makes them a popular recipe to use leftover salsas. In central Mexico it is common for the tortilla chips to remain crisp. To achieve this, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment, seconds before serving. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to polenta. In the state of Sinaloa, chilaquiles are sometimes prepared with a white sauce.
In the state of Tamaulipas, on the north-east side of the country, red tomato sauce is used. Recipes for chilaquiles have been found in a U. S. cookbook published in 1898. The book was Encarnación Pinedo's El cocinero español, she included three recipes—one for chilaquiles tapatios a la mexicana, one for chilaquiles a la mexicana, one for chilaquiles con camarones secos. List of Mexican dishes List of brunch foods Migas
Pierogi are filled dumplings of Central and Eastern European origin, made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying. Pierogi which consist of noodle dough and have to be cooked in boiling water are associated with the Central and Eastern European kitchens where they are considered national dishes in Poland. Pierogi are popular in West Slavic, East Slavic, some Baltic and other Central and Eastern European cuisines, where they are known under their local names. Typical fillings include potato, ground meat and fruits; the dumplings may be served with a topping, such as melted butter, sour cream or fried onion, or a combination of those ingredients. The English word "pierogi" comes from Polish pierogi, the plural form of pieróg, a generic term for filled dumplings, it derives from Old East Slavic пиръ and further from Proto-Slavic *pirъ, "feast". While dumplings as such are found throughout Eurasia, the specific name pierogi, with its Proto-Slavic root and its cognates in the West and East Slavic languages, including Russian пирог and пирожки, shows the name's common Slavic origins, antedating the modern nation states and their standardized languages.
In most of these languages the word means "pie". Varenyky comes from Ukrainian вареники, the plural form of вареник, which derives from Ukrainian вар "boiling liquid", indicating boiling as the primary cooking method for this kind of dumpling. Bryndzové pirohy is the Slovakian term for dumplings filled with sheep milk cheese. Colțunași is the Romanian term for filled dumplings, it is derived from Greek καλτσούνι, itself a borrowing from Italian calzoni. The origins of pierogi are disputed; some legends say. Others contend that pierogi were brought to Poland by Saint Hyacinth of Poland, who brought them back from Kiev. On July 13, 1238, Saint Hyacinth visited Kościelec, on his visit, a storm destroyed all crops; as a sign of gratitude, people made pierogi from those crops for Saint Hyacinth. Another legend states that Saint Hyacinth fed the people with pierogi during a famine caused by an invasion by the Tatars in 1241, yet another legend that holds that pierogi were brought by the Tatars to the West from the former Russian Empire, it has been said that in the 13th century, pierogi had first arrived on Polish territories.
None of these legends is supported by the etymological origin of the root pirŭ- from the proto-Slavic for "feast". While the origin of the pierogi is under debate, the exact origin of the dish is unknown and unverifiable, it originated somewhere in Central Europe or Eastern Europe, has been consumed in these regions long before any of the present political nations existed. Today, it is a large part of many Central Eastern European cultures. Pierogi may be stuffed with mashed potatoes, fried onions, quark or farmer cheese, sauerkraut, mushrooms, cheese, or other ingredients depending on the cook's preferences. Dessert versions of the dumpling can be stuffed with sweetened quark or with a fresh fruit filling such as cherry, raspberry, apple or plum. For more flavor, sour cream can be added to the dough mixture, this tends to lighten the dough; the dough, made by mixing flour and warm water, sometimes with an egg, is rolled flat and cut into squares with a knife or circles using a cup or drinking glass.
The dough can be made with some mashed potato. Another variation popular among Czechs and Slovaks, uses dough made of flour and curd with eggs and water; the filling is placed in the middle and the dough folded over to form a half circle or rectangle or triangle if the dough is cut squarely. The seams are pressed together to seal the pierogi so that the filling will remain inside when it is cooked; the pierogi or vareniki are simmered until they float and sometimes fried or baked in butter before serving or fried as leftovers. They can be served with melted butter or sour cream, or garnished with small pieces of fried bacon and mushrooms. Dessert varieties may be topped with jam, or varenye. Varenyky are crescent- or more square-shaped, they are stuffed with fillings such as mashed potato, ground meat, liver or offal, sauerkraut, hard-boiled egg, or a combination of these. Typical sweet fillings include quark or cottage cheese, or fruits such as sour cherries and currants. Compared to Russian pelmeni, varenyky are larger include a much broader selection of traditional fillings.
In case of varenyky meat-based filling, it is cooked and minced. The cooking is required due to the larger size of varenyky and brief cooking time. During preparation, the filling is wrapped with dough, boiled for several minutes in salted water, covered with butter or cooking oil. In certain regions of Ukraine, varenyky are steamed instead of boiled. Savoury varenyky are topped with fried salo bits and onions and accompanied with smetana. Leftover varenyky can be fried; as a dessert, varenyky are served with sugar, varenye or honey. Raw varenyky can be stored frozen cooked in a few minutes, which
A quesadilla, or sometimes a cheese quesadilla, is a Mexican dish, consisting of a tortilla, filled with cheese, sometimes meats, beans and spices, cooked on a griddle. Traditionally, a corn tortilla is used, but it can be made with a flour tortilla in northern Mexico and the United States. A full quesadilla is made with two tortillas. A half is a single tortilla, filled with cheese and folded into a half-moon shape. A quick version of the quesadilla, the cheese tortilla, is microwaved and served to kids; the quesadilla has its origins in colonial Mexico. The quesadilla as a food has changed and evolved over many years as people experimented with different variations of it. Quesadillas are sold at Mexican restaurants all over the world. In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, filled, they are filled with Oaxaca cheese, a stringy Mexican cheese made by the pasta filata method.
The quesadilla is cooked on a comal until the cheese has melted. They are cooked without the addition of any oil; the quesadillas are served with green or red salsa, chopped onion, guacamole. While Oaxaca cheese is the most common filling, other ingredients are used in addition to, or substituting for, the cheese; these can include cooked vegetables, such as potatoes with chorizo, squash blossoms, epazote and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are topped with other ingredients, in addition to the fillings they have. Avocado or guacamole, chopped onion, serrano chiles, cilantro are the most common. Salsas may be added as a topping. Mexican quesadillas are traditionally cooked on a comal, used to prepare tortillas; as a variation, the quesadillas can be fried in oil to make quesadillas fritas. The main difference is that, while the traditional ones are prepared by filling the cooked tortillas cooked until the cheese melts, the fried ones are prepared like a pastry, preparing the uncooked masa in small circles topping with the filling and folding the quesadilla to form the pastry.
It is immersed into hot oil until the exterior looks golden and crispy. Other variations include the use of wheat flour tortillas instead in northeastern Mexico. Wheat dough is most used in place of corn masa. In this case, the flour tortilla is prepared and filled with cheese as the corn. Sometimes and ham are sandwiched between two flour tortillas cut into wedges to serve what is known as sincronizada in Mexico. Despite appearing the same as a quesadilla, it is considered a different dish. Tourists confuse the sincronizada with the quesadilla because it is called a quesadilla in most Mexican restaurants outside of Mexico; the quesadilla is a regional favorite in the southwestern U. S. where it is similar to a grilled cheese sandwich. It is prepared in a similar manner except for the inclusion of local ingredients. A flour tortilla is heated on a griddle flipped and sprinkled with a grated, melting cheese, such as Monterey Jack, Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients.
Another preparation involves cheese and other ingredients sandwiched between two flour tortillas, with the whole package grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted. This version is cut into wedges to serve. A home appliance is sold to produce this kind of quesadilla, although it does not use oil and cooks both sides at once; this type is similar to the Mexican sincronizada. That kind of quesadilla is Mexican, it is called "gringa". There is a lot of regional variation to specific recipes throughout the Southwest. Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them after adding their own twist; some variations use goat cheese, black beans, zucchini, or tofu. Dessert quesadillas are made, using ingredients such as chocolate, butterscotch and different fruits. List of maize dishes List of Kathlyn. Encyclopedia of North American Eating and Drinking Traditions and Rituals. Santa Barbara, CA: ABC-CLIO. ISBN 9780874367560