71 Dishes

Side, Snack, Appetizer

Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

Side, Snack, Appetizer

Spargel

Asparagus, or garden asparagus, folk name sparrow grass, scientific name asparagus officinalis, is a perennial flowering plant species in the genus asparagus. its young shoots are used as a spring vegetable. it was once classified in the lily family, like the related allium species, onions and garlic. however, genetic research places lilies, allium, and asparagus in three separate families—the liliaceae, amaryllidaceae, and asparagaceae, respectively— the amaryllidaceae and asparagaceae are grouped together in the order asparagales. sources differ as to the native range of asparagus officinalis, but generally include most of europe and western temperate asia. it is widely cultivated as a vegetable crop.

Side, Snack, Appetizer

Viande de Porc Marque Nationale Grand-Duché de Luxembourg

Pork meat from pigs raised in luxembourg

Side, Snack, Appetizer

Cancoillotte

Cancoillotte or cancoyotte is a runny french cheese made from metton cheese, and produced principally in franche-comté, but also lorraine and luxembourg, where it is also called kachkéis or kochkäse in german (cooked cheese). it is a typical cheese in franc-comtois gastronomy. it is eaten all year around, served cold or hot.

Side, Snack, Appetizer

Chimichurri

Chimichurri (spanish: [tʃimiˈtʃuri]) is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. found in argentinian and uruguayan cuisines, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. it is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

Side, Snack, Appetizer

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

Side, Snack, Appetizer

Crème fraîche

Crème fraîche (english pronunciation: , french pronunciation: [kʁɛm fʁɛʃ] (listen), lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a ph of approximately 4.5. it is soured with a bacterial culture. european labeling regulations specify the two ingredients must be cream and bacterial culture. it is served over fruit and baked goods, as well as being added to soups and sauces. it is used in a variety of other recipes. sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions. the name crème fraîche is french, but similar soured creams are found in much of northern europe, and a traditional soured cream (crema fresca in spanish) used in central america resembles it.

Side, Snack, Appetizer

Espagnole Mother Sauce

Espagnole sauce (french pronunciation: [ɛspaɲɔl] (listen)) is a basic brown sauce, and is one of auguste escoffier's five mother sauces of classic french cooking. escoffier popularized the recipe, and his version is still followed today.espagnole has a strong taste, and is rarely used directly on food. as a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. hundreds of other derivatives are in the classical french repertoire. escoffier included a recipe for a lenten espagnole sauce, using fish stock and mushrooms, in le guide culinaire, but doubted its necessity.

Side, Snack, Appetizer

Chateaubriand sauce

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

Side, Snack, Appetizer

Sauce Champignon

Brown sauce with mushrooms, used with grilled or roasted meats

Side, Snack, Appetizer

Francesinha sauce

A tomato and beer sauce that is used to make the portuguese francesinha sandwich, a sandwich that is made with ham, linguica, chipolata sausage, steak or roasted meat and cheese, and commonly served with fries

Side, Snack, Appetizer

Hollandaise Sauce

Hollandaise sauce ( or ; french: [ʔɔlɑ̃dɛz]), formerly also called dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). it is usually seasoned with salt, and either white pepper or cayenne pepper. it is well known as a key ingredient of eggs benedict, and is often served on vegetables such as steamed asparagus.

Side, Snack, Appetizer

Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

Side, Snack, Appetizer

Mousseline Sauce

Hollandaise sauce with whipped cream folded into it, used with meat, fish, poultry, shellfish

Side, Snack, Appetizer

Sauce Moutarde

Hollandaise sauce with dijon mustard

Side, Snack, Appetizer

Remoulade

Rémoulade (english: ; french: [ʁemulad]) is a european cold sauce based on mayonnaise. although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. it can also contain horseradish, paprika, anchovies, capers and a host of other items. while its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).

Side, Snack, Appetizer

Peri peri

Peri-peri ( pirr-ee-pirr-ee, often hyphenated or as one word, and with variant spellings piri-piri, piripiri or pili pili) is a cultivar of capsicum frutescens from the malagueta pepper. it was originally produced by portuguese explorers in portugal's former southern african territories, particularly mozambique and its border regions with south africa, and then spread to other portuguese domains.

Side, Snack, Appetizer

Rouille

Rouille (french: [ʁuj]; lit. 'rust') is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. it is served as a garnish with fish, fish soup and, notably, bouillabaisse. rouille is most often used in the cuisine of provence.

Side, Snack, Appetizer

Senf

Mustard, common types are sweet mustard (süßer senf), spicy mustard, mustard with horseradish, used with wurst (sausages), weißwurst, leberkäse, in potato salad, mustard sauce

Side, Snack, Appetizer

Senfsoße

Mustard sauce, served with hard boiled eggs (senfeier), cod, veal kidneys, fish, meat, potatoes

Side, Snack, Appetizer

Tomato Mother Sauce

Tomato sauce (also known as salsa roja in spanish or salsa di pomodoro in italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for mexican salsas and italian pasta dishes. tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. all of these qualities make them ideal for simple and appealing sauces. in countries such as the united kingdom, india, australia, new zealand, and south africa, the term tomato sauce is used to describe a condiment similar to what americans call tomato ketchup. in some of these countries, both terms are used for the condiment.

Side, Snack, Appetizer

Veloute sauce

A velouté sauce (french pronunciation: ​[vəluˈte]) is a savory sauce that is made from a roux and a light stock. it is one of the "mother sauces" of french cuisine listed by chef auguste escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. the term velouté is the french word for velvety. in preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. the sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).

Side, Snack, Appetizer

Vinaigrette

Vinaigrette ( vin-ig-ret, french: [vinɛɡʁɛt] (listen)) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). the mixture can be enhanced with salt, herbs and/or spices. it is used most commonly as a salad dressing, but can also be used as a marinade. traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.

Side, Snack, Appetizer

Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

Side, Snack, Appetizer

Bouquet garni

The bouquet garni (french for "garnished bouquet"; pronounced [bukɛ ɡaʁni]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. the bouquet is cooked with the other ingredients and removed prior to consumption. liquid remaining in the bouquet garni can be wrung out into the dish.there is no standard recipe for bouquet garni, but most french recipes include thyme, bay leaf and parsley. it may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. in provence, dried orange peel may be added.sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used.

Side, Snack, Appetizer

Ras el hanout

Ras el hanout or rass el hanout (arabic: رأس الحانوت raʾs al-ḥānūt, arabic pronunciation: [rɑʔs ælħɑːnuːt]) is a spice mix found in varying forms in tunisia, algeria, and morocco. the name in arabic means "head of the shop" and implies a mixture of the best spices the seller has to offer. ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice. there is no definitive composition of spices that makes up ras el hanout. each shop, company, or family may have their own blend. the mixture usually consists of over a dozen spices, in different proportions. commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. ingredients may be toasted before being ground or pounded in a mortar and mixed together. some preparations include salt or sugar, but that is generally not the accepted practice. garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in europe and north america, may contain them. certain supposed aphrodisiacs, including the notoriously dangerous "green metallic beetles", cantharides, have appeared in many moroccan ras el hanout formulations, but these seem to be irrelevant for flavouring purposes.