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Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...
Acadian cuisine (French: Cuisine acadienne) comprises the traditional dishes of the Acadian people. [ 1 ] [ 2 ] [ 3 ] It is primarily seen in the present-day cultural region of Acadia . Note 1 Acadian cuisine has been influenced by the Deportation of the Acadians , proximity to the ocean, the Canadian winter , bad soil fertility, the cuisine of ...
A coulibiac (Russian: кулебяка, romanized: kulebyaka [kʊlʲɪˈbʲakə]) [1] is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. [2] The pie is baked in a pastry shell, usually of brioche or puff pastry. [3]
Boston baked cod with lemon and wine is amazingly quick, crispy and flaky cod recipe! Easy to prepare and ready in less than 30 minutes in one pan. Perfect for quick weeknight dinners!
Canned cod liver. Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
The name of the dish comes from Wolof words meaning 'rice' (ceeb) and 'fish' (jën). [4] In Pulaar it is known as maaro e liddi ('rice and fish'). It is served on large trays with the rice on the bottom and the fish, usually white grouper (Epinephelus aeneus), and the vegetables, many of them whole, placed in the center.
Brandade is an emulsion crafted from salt cod, olive oil, and usually potatoes.It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to as brandade de morue and while in Spanish cuisine, it sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning salt cod).
Riz à l'impératrice (pronounced [ʁi a lɛ̃.pe.ʁa.tʁis]) is an elaborate molded version of rice pudding in French haute cuisine.Rice pudding is mixed with Bavarian cream, set in a charlotte mold, turned out and then decorated with candied fruits macerated in alcohol such as kirsch or maraschino.