Search results
Results from the WOW.Com Content Network
Vichyssoise (/ ˌ v ɪ ʃ i ˈ s w ɑː z / VISH-ee-SWAHZ, French: ⓘ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.
Antoine-Augustin Parmentier (UK: / p ɑːr ˈ m ɛ n t i eɪ,-ˈ m ɒ n t-/, US: / ˌ p ɑːr m ə n ˈ t j eɪ /; [1] French: [ɑ̃twan oɡystɛ̃ paʁmɑ̃tje]; 12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe.
During the summer, when Diat and his siblings desired a cold snack, Diat's mother Annette [7] often poured milk into leftover potato-and-leek soup [8] (potage bonne femme). [9] At age five, Diat learned to cook. [7] At age eight, he awoke early before school to cook soup. [10] He observed the cooking of his mother and grandmother. [11]
1. Martha Washington’s Crab Soup. First lady Martha Washington’s crab soup was served often during the Franklin D. Roosevelt and Eisenhower administrations.
The sandwich is named after Chilean president Ramón Barros Luco, and was coined in the restaurant of the National Congress of Chile, where president Luco always asked for this sandwich. Bartlett pear – The English Williams pear variety was inadvertently renamed by Massachusetts nurseryman Enoch Bartlett, early 19th century. Williams was a ...
Pâté aux pommes de terre – French potato dish; Pâté chinois – French Canadian dish – popular in Quebec and New England; Potato babka – Potato and bacon dish found in Belarus and eastern Poland; Rakott krumpli – Hungarian potato casserole; Rappie pie – Traditional Acadian dish; Shrimp DeJonghe – Food dish of Chicago, Illinois, US
Thick soup made of clams, potatoes, salt pork and onions Cock-a-leekie: Scotland: Chunky Leek and potato soup made with chicken stock Cold borscht / Šaltibarščiai Lithuania: Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based ...
Heinz Field was named after the Heinz company in 2001. A majority of its ketchup was produced in Fremont, Ohio, and the rest made in Muscatine, Iowa. [49] Heinz opened a pickle factory in Holland, Michigan, in 1897, and it is the largest such facility in the world.