71 Dishes

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Bolinhos de bacalhau

Bolinhos de bacalhau ([buˈlĩɲuʒ ðɨ βɐkɐˈʎaw], name in northern portugal and brazil (literally "codfish cakes") or pastéis de bacalhau ([pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], name in central and southern portugal, particularly in the lisbon area, and in palop (literally "codfish pastries") are typically made from a mixture of potatoes, bacalhau (codfish), eggs, parsley, onion and sometimes a hint of nutmeg. they are also commonly referred to as "salt cod fritters" or "salt cod croquettes" the bolinhos or pastéis de bacalhau are shaped using two spoons, deep fried and served hot or cold before meals as an appetizer or as a meal itself (usually served with plain or seasoned rice, salad and olives). ideally, they should be slightly crunchy on the outside and soft and creamy on the inside. it is called accras de morue in french antilles.

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Bretzel

A pretzel (listen ), from dialectal german pronunciation, standard german: breze(l) (listen and french / alsatian: bretzel) is a type of baked bread made from dough that is commonly shaped into a knot. the traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). today, pretzels come in a wide range of shapes. salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the maillard reaction. other seasonings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.

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Choucroute

Sauerkraut (; german: [ˈzaʊɐˌkʁaʊt] (listen), lit. "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. it is one of the best-known national dishes in germany. although in english-speaking countries it is known under its german name, it is also widely known in eastern europe and other places (see below). for example in russia "k`islaya kap`usta" (кислая капуста) or "kv`ashenaya kap`usta" (квашеная капуста) has been a traditional and ubiquitous dish from ancient times.

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Compote de pommes

Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. it can be made with peeled or unpeeled apples and may be spiced or sweetened. apple sauce is inexpensive and is widely consumed in north america and some parts of europe.a wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. formerly, sour apples were used to make savory apple sauce.commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

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Confitures

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. confit, the root of the word, comes from the french word confire which means literally preserved; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

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Foie gras

Foie gras (english: (listen), french: [fwa ɡʁɑ]; french for 'fat liver') is a specialty food product made of the liver of a duck or goose. according to french law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). foie gras is a popular and well-known delicacy in french cuisine. its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. french law states that "foie gras belongs to the protected cultural and gastronomical heritage of france."the technique of gavage dates as far back as 2500 bc, when the ancient egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. today, france is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other european nations, the united states, and china.gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. a number of countries and jurisdictions have laws against force-feeding, as well as the production, import, or sale of foie gras.

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Frites

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Gaufres

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. there are many variations based on the type of waffle iron and recipe used. waffles are eaten throughout the world, particularly in belgium, which has over a dozen regional varieties. waffles may be made fresh or simply heated after having been commercially cooked and frozen.

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Gebootschte gromperen

Potatoes cooked with bacon

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Gratin dauphinois

Gratin dauphinois is a french dish of sliced potatoes baked in milk or cream, using the gratin technique, from the dauphiné region in south-eastern france. there are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. it is called potatoes au gratin in american english.

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Gravlax

Gravlax (swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in sweden as gravlaxsås, in norway as sennepssaus, literally “mustard sauce”, in denmark as rævesovs, literally "fox sauce", and in iceland as graflaxsósa), a dill and mustard sauce, either on bread or with boiled potatoes.

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Gromperekichelcher

Potato pancakes, serve plain or with ketchup, applesauce

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Gromperekniddelen

Potato dumplings

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Gromperenzalot

Potato salad, commonly made with sausage

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Hameschmier

Thinly sliced jambon d'oesling, may be served with butter on bread,

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Kartoffelpuffer

Potato pancakes, serve with meat, fish, apple sauce

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Kartoffelpüree

Mashed potato, mashed potatoes (american and canadian english) or mashed taters, colloquially known as mash (british english), is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. it is generally served as a side dish to meat or vegetables. when the potatoes are only roughly mashed, they are sometimes called smashed potatoes. dehydrated instant mashed potatoes and frozen mashed potatoes are available. mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.

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Lëtzebuerger grillwurscht

Grilled sausages, a common street snack

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Pickled herring

Pickled herring is a traditional way of preserving herring as food by pickling or curing. most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaves, raw onions, and so on. additional flavourings include sherry, mustard and dill, while other non-traditional ingredients have also begun being included in recent years. pickled herring remains a popular food or ingredient to dishes in many parts of europe including scandinavia, great britain, the baltic, eastern and central europe, as well as the netherlands. it is also popular in parts of canada such as british columbia and newfoundland. it is also associated with ashkenazi jewish cuisine, becoming a staple at kiddushes and social gatherings. pickled herring is one of the twelve dishes traditionally served at christmas eve in russia, poland, lithuania, and ukraine. pickled herring is also eaten at the stroke of midnight on new year's eve to symbolize a prosperous new year in poland, the czech republic, germany, and parts of scandinavia.

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Pommes dauphine

Pommes dauphine (sometimes referred to as dauphine potatoes) are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or balls, and then deep-frying them at 170° to 180 °c.pommes dauphine typically accompany red meats or chicken. they are normally found in restaurants, although in france they can also be bought in most supermarkets. the home variety can be oven cooked to avoid the use of oil, but this is not authentic.

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Rissole

A rissole (from latin russeolus, meaning reddish, via french in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. the filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish. in australia and new zealand, a rissole is patty of minced meat and other ingredients, without a pastry covering but often covered in a breadcrumb coating, similar to hamburg steak and salisbury steak.

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Rösti

Rösti or rööschti (alemannic german: [ˈrøːʃti]) is a swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. it was originally a breakfast dish, commonly eaten by farmers in the canton of bern, but is now eaten all over switzerland and around the world. the french name röstis bernois makes direct reference to the origins of the dish. many swiss people consider rösti to be a national dish. rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as spinat und spiegelei (spinach and fried eggs, sunny side up), cervelas or fleischkäse. it is commonly available in swiss restaurants as a replacement for the standard side dish of a given meal.

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Rotkohl

Cabbage, apples and onions cooked in red wine

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Vol au vent

A vol-au-vent (pronounced [vɔlovɑ̃], french for "windblown", to describe its lightness) is a small hollow case of puff pastry. it was formerly also called a patty case. a vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. the pastry is cooked, then filled with any of a variety of savory or sweet fillings. the pastry is sometimes credited to antonin carême. however, an entremet called petits gâteaux vole au vent is mentioned in françois marin's 1739 cookbook les dons de comus, years before carême's birth.in france, it is usually served as an appetizer or a small snack, filled with chicken or fish.

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Beurre Rose

Beurre rose is a cultured milk butter produced in luxembourg under the marque nationale of the grand duchy of luxembourg. it is sometimes consumed as a spread, but most commonly used as an ingredient in a variety of sweet and savory dishes.

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Miel Marque Nationale du Grand-Duché de Luxembourg

Honey produced in luxembourg

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Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

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Cougnou

The cougnou or bread of jesus is a bread baked during christmas time and is typical of the southern low countries. it has various names according to the location: coquille in romance flanders (lille and tournai), cougnolle or similar in ancient hainaut (cognolle in mons), cougnou in walloon-speaking places like charleroi, andenne, namur, dinant but also in ardennes, in the gaume, in brussels etc. quéniolle in cambraisis, volaeren, folards or folarts in west flemish-speaking french flanders like dunkirk.the bread of jesus is a sweet bread formed like a baby jesus. it is made with flour, eggs, milk, yeast, raisins and sugar. usually, it is given to children on christmas and st. martin's day and usually enjoyed with a cup of hot chocolate. this bread seems to have originated in ancient hainaut but the bread of jesus is now spread throughout the southern low countries. it is usually decorated, also differently across the provinces: with terracotta circles (called rond(s)) in hainaut and romance flanders, with incisions in cambraisis, elsewhere it is with flowers, sugar... the ronds were traditionally made with clay coming from baudour but are now made with plaster.

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Craquelin

Craquelin is a type of belgian brioche that is filled with nib sugar. sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. they melt and cool, leaving gaps encrusted in sugar. the craquelin dough will have a brioche dough overlay to prevent sugar protrusion. note that this is different from choux au craquelin, which are mini cream puffs with crackly tops.

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Pain

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

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Petit pain

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in american english and in britain.

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Boudin noir

A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.in europe and the americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. on the iberian peninsula and in latin america and asia, fillers are often made with rice. sweet variants with sugar, honey, orange peel and spices are also regional specialties. in many languages, there is a general term such as blood sausage (american english) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. sausages that include such material are often referred to with more specific terms, such as black pudding in english.

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Mettwurst

Mettwurst (german: [ˈmɛtˌvʊʁst] (listen)) is a strongly flavored german sausage made from raw minced pork preserved by curing and smoking, often with garlic. the southern german variety is soft and similar to teewurst. braunschweiger mettwurst is partially smoked but still soft and spreadable, while other northern german varieties such as holsteiner are harder and more akin to salami, due to longer duration of smoking.

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Pâté

Pâté (uk: pat-ay, us: pa(h)-tay, french: [pɑte] (listen)) is a paste, pie or loaf filled with a forcemeat. common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). it is often served on or with bread or crackers.pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.

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Pork aspic

Pork pieces molded in geletin/aspic

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Terrine

A terrine (french pronunciation: ​[tɛ.ʁin]), in traditional french cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. they may also be cooked in a wide variety of non-pottery terrine moulds, such as stainless steel, aluminium, enameled cast iron, and ovenproof plastic. terrines are usually served cold or at room temperature. most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare. in the past, terrines were under the province of professional charcutiers, along with sausages, pâtés, galantines, and confit. less commonly, a terrine may be another food cooked or served in the cooking dish called a 'terrine'.

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Träipen

Träipen, sometimes treipen, is the luxembourg variant of black pudding. the sausages are traditionally prepared from 1⁄3 hog's head (or offal and any other scraps of pork) and fat, 1⁄3 blood, and 1⁄3 (winter) vegetables (such as white cabbage and onions). other ingredients include white bread and mostly regional spices, that always include savory, and a hint of caraway.there are many variants to local recipes for its preparation but basically the meat and fat are boiled with salt, then minced and mixed with the finely ground vegetables. fresh blood is added together with breadcrumbs and spices, and the mixture is put into larger intestine casings. the sausages are then boiled for 15 minutes in a large saucepan until cooked (when punctured, only clear liquid should emerge).träipen always have to be prepared by frying them in a frying pan, until crispy (intentionally bursting them is popular due to the added crispyness), and are usually served with boiled potatoes and apple sauce (”himmel an ärd“ - heaven and earth), similar to recipes in the cologne region. traditionally, they have been eaten after midnight mass on christmas eve, and are popular in the entire ”träipenzäit“ (träipen time) between all saints’ day and the buergbrennen celebrations on the first sunday in lent.

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Wäinzoossiss

Sausage, serve with mashed potatoes and mustard cream sauce

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Jambon d'Oesling

Éisleker ham or jambon d'oesling, literally oesling ham, is a speciality from the oesling region in the north of luxembourg which is produced from the hind legs of pigs. traditionally, it was prepared by marinating the hams in herbs and vinegar for several days, then hanging them in a chimney for long periods of cold smoking. today the meat is cured in brine for two weeks and placed in a smoker fed from beech and oak chips for about a week. jambon d'oesling is protected under eu regulations as having pgi status.éisleker ham is usually served cold, very thinly sliced, with fried potatoes, salad, and fresh bread or in small slices spread over buttered bread as an open sandwich known as hameschmier.

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Salaisons Fumées Marque Nationale Grand-Duché de Luxembourg

Cured ham produced in luxembourg

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Frischkäse

Fresh cheese similar to cottage cheese

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Mimolette

Mimolette is a cheese traditionally produced around the city of lille, france. in france it is also known as boule de lille after its city of origin, or vieux hollande because it was originally inspired by the dutch edam cheese.

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Pâté gaumais

Pork meat pie from gaume, luxembourg

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Choux de Bruxelles

The brussels sprout is a member of the gemmifera cultivar group of cabbages (brassica oleracea), grown for its edible buds. the leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and resemble miniature cabbages. the brussels sprout has long been popular in brussels, belgium, from which it gained its name.

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Haricots verts

Green beans are young, unripe fruits of various cultivars of the common bean (phaseolus vulgaris), although immature or young pods of the runner bean (phaseolus coccineus), yardlong bean (vigna unguiculata subsp. sesquipedalis), and hyacinth bean (lablab purpureus) are used in a similar way. green beans are known by many common names, including french beans (or the french: haricot vert), string beans (although most modern varieties are "stringless"), and snap beans or simply snaps. in the philippines, they are also known as baguio beans or habichuelas, to distinguish them from yardlong beans.they are distinguished from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods, before the bean seeds inside have fully matured. an analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas.