Potato Balls
It happens to all of us that we make too much food. I don’t know about you but I hate to throw away food. So what to do with all these mashed potatoes. This is a good recipe for leftover mashed potatoes and not to …
From My Kitchen to Yours .....
Side Dish
Spaetzle
In Europe spaetzle is largely considered a “Swabian speciality” and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).
Spaetzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water is added to produce a thinner dough. Traditionally, Spaetzle is made by scraping dough off a wooden chopping board (Spaetzlebrett) into boiling salt water where they cook until they rise to the surface. They are then skimmed and put aside. several devices were invented to facilitate cooking that resemble a strainer, (or colander), a potato ricer (“Spaetzlespresse”), a food mill or coarse grater (“Spaetzlehobel”). Like with scraped Spaetzle, the dough drops into the boiling water. Since I don’t own one of those devises I just used the regular colander and spatula.
Potato, Parmesan Baked
Parmesan Baked Potato is to me a comfort food. But that’s with all potato 😉
Bacon Brie Quiche
Bacon Brie Quiche: In French Cuisine the Quiche is a classic dish. But it actually originated from Germany. The word Quiche is from the German word Kuechen. the original Quiche Lorraine was an open pie with filling consisting of an egg and cream custard with smoked bacon and or pork pieces. It was only later that cheese was added to Qu9iche Lorraine. Add onion and you have Quiche Alsacienne. The bottom crust originally made from dough, but that has long since evolved into a short-crust of puff pastry crust. Quiche became very popular in England after WWII, and the U.S. in the 50’s
Pico de Gallo
Pico de gallo can be used in much the same way as other Mexican salsas, Kenyan Kachumbari or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
In some regions of Mexico, a fruit salad (watermelon, orange, jicama, cucumber and sometimes melon and papaya) tossed in lime juice and hot sauce or chamoy and sprinkled with a salty chili powder is also known as pico de gallo; it is a popular snack and usually sold outside schools, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, salsa bandera or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.
One of the sources for the name “rooster’s beak” could be the beak-like shape and the red color of the chilis used to make it. According to food writer Sharon Tyler Herbst,it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.
Another suggested etymology is that pico is derived from the verb picar, which has two meanings: 1) to mince or chop, and 2) to bite, sting or peck. The rooster, gallo in Spanish, is a common metaphor for the hyper-masculine (“macho”) male in Mexican culture. One example of such machismo is taking pride in withstanding the spicy burn of chilis.
However, neither theory can be considered definite, as they assume the use of hot chilis. In many regions of Mexico the term “pico de gallo” refers to any of a variety of salads, condiments or fillings made with sweet fruits, tomatoes, tomatillos, avocado or mild chilis — not necessarily with hot chilis, or any chilis at all. Thus, the name could be a simple allusion to the bird feed-like minced texture and appearance of the sauce.
The source of this article is wikipedia, the free encyclopedia.