It would be very fair to state that Viennese cuisine does not get the attention of food critics as much as it should.
Austrian food, generally, is extremely wholesome and always include a combination of top ingredients to create some truly scrumptious dishes.
Most people would probably have already heard of apple strudel and possibly even wiener schnitzel, but they would not tend to be that familiar with Viennese cuisine as a whole.
Everything is mentioned about Italian and French cuisine, but poor Austria seems to take a bit of a back seat.
Is this fair, when they have such gorgeously unique food to offer?
Viennese cuisine has seen most of its influence come from the old Austro-Hungarian Empire.
Modern day Hungarian and Austrian dishes are not too dissimilar, with the well known goulash hotpots featuring as one of each country’s national dishes.
Influences have also come from other neighboring countries, and it is believed that wiener schnitzel itself, may have originated from Milan in Italy, during the 15th or 16th centuries.
As Austria can have a notoriously cold alpine climate, it is common for a main meal to start off with a steaming bowl of hot soup.
A very popular soup in Austria will seem, at first glance, to be an ordinary hearty chicken noodle soup.
However, closer inspection of the noodles would reveal that they are actually strips of pancakes. Sounds strange, but this really does work.
Wiener schnitzel does remain as a popular dish in Austria, although it would tend to be made of either pork or turkey now, rather than the more traditional veal. The dish is flattened and seasoned meat, wrapped in breadcrumbs and is ideal when served with a squirt of fresh lemon juice.
Austrian Gulasch is very similar to the paprika seasoned Hungarian goulash and other popular savory dishes include tafelspitz, which is boiled beef served with apple and horseradish sauces.
For the more adventurous, and you would need to be exceptionally brave for this one, you may like to sample beuschel, which is a ragout made of calf lungs and heart.
Viennese cuisine is probably best known internationally for their excellent desserts.
Apple strudel is a popular choice in many countries, as the apple, cinnamon and raisins, wrapped in
thin pastry is such a simple, but delicious idea for a sweet.
Sachertorte is equally popular in Austria and is an apricot filled chocolate cake that is far more complicated to make than the strudel.
People generally tend to enjoy this in cafés or purchase it from a shop now, as they have less time in their more hectic lives.
This chocolate cake is often served with whipped cream and this is perfect to accompany the richness of the cake.
So, here’s to good old fashioned Austrian cuisine.
Thai Cuisine: A Fusion of Exciting Regional Flavors.
Thai cuisine really does incorporate the very best of the foods that are available on their own doorstep, plus the best flavors from neighboring countries.
There are a large number of vegetables available to the Thai cook and many of these grow locally and would be freely available.
Thai cuisine cleverly uses meats that are accessible at certain times of the year and the traditional dis hes are adapted accordingly.
Fish would be one of the most popular additions to meals as this would tend to be more widely available at any time of the year.
When people consider Thai cuisine, their minds often begin to think about the addition of certain herbs and spices, which are synonymous with this type of food.
Some of the most popular examples include lime juice, lemon grass, ginger, coconut milk and fresh coriander.
The Thai people can thank India for the introduction of coconut milk into many of their dishes, especially desserts, and China for the way a number of dishes are now fried.
Fried rice noodles being a very good example.
The Thais really do take cooking very seriously.
They always try to ensure that there is a perfect mix of flavor, within any of the dishes that are prepared.
Often, this can lead to a dish having a combined sweet and sour mixture of tastes.
Many Thai soups tend to follow this trend.
Some popular examples of Thai soups are Tom Yam Kung, which is a spicy soup with lime
juice, lemon grass, mushrooms and shrimps. Tom Khaa gai, which is a soup with galangal root, chicken feet and coconut milk.
Kaeng Som is a soup that may be considered to be the Thai national dish, as it is served in slightly varying adaptations across the country.
Shrimps often appear in Thai main dishes and will regularly be mixed in with other meats, such
as chicken and beef.
Khao phat includes fried rice and shrimps with either beef, pork or chicken.
Other popular entrées include khao man gai which is sliced boiled chicken over marinated rice.
Khao no phet is roast duck over rice and laat naa is rice noodles, meat and vegetables in a thick gravy sauce.
For fans of curried dishes, Thailand has not escaped the regional influences from India and China and they have a number of their own unique choices.
Gaengmus sa man is a rich and spicy curry with beef or chicken.
Gaeng khiaw waan is a curry that is more in keeping with what you would expect from Thai cuisine. It is a sweet green curry with coconut milk, shrimps and either chicken or beef.
Thailand has quite cleverly taken the best regional ingredients that are available to them and adapted them to become a unique style of food which they can be and are extremely proud of.
As Thai cuisine is becoming increasingly popular, the sampling of one or two of their traditional dishes.
There are a large number of vegetables available to the Thai cook and many of these grow locally and would be freely available.
Thai cuisine cleverly uses meats that are accessible at certain times of the year and the traditional dis hes are adapted accordingly.
Fish would be one of the most popular additions to meals as this would tend to be more widely available at any time of the year.
When people consider Thai cuisine, their minds often begin to think about the addition of certain herbs and spices, which are synonymous with this type of food.
Some of the most popular examples include lime juice, lemon grass, ginger, coconut milk and fresh coriander.
The Thai people can thank India for the introduction of coconut milk into many of their dishes, especially desserts, and China for the way a number of dishes are now fried.
Fried rice noodles being a very good example.
The Thais really do take cooking very seriously.
They always try to ensure that there is a perfect mix of flavor, within any of the dishes that are prepared.
Often, this can lead to a dish having a combined sweet and sour mixture of tastes.
Many Thai soups tend to follow this trend.
Some popular examples of Thai soups are Tom Yam Kung, which is a spicy soup with lime
juice, lemon grass, mushrooms and shrimps. Tom Khaa gai, which is a soup with galangal root, chicken feet and coconut milk.
Kaeng Som is a soup that may be considered to be the Thai national dish, as it is served in slightly varying adaptations across the country.
Shrimps often appear in Thai main dishes and will regularly be mixed in with other meats, such
as chicken and beef.
Khao phat includes fried rice and shrimps with either beef, pork or chicken.
Other popular entrées include khao man gai which is sliced boiled chicken over marinated rice.
Khao no phet is roast duck over rice and laat naa is rice noodles, meat and vegetables in a thick gravy sauce.
For fans of curried dishes, Thailand has not escaped the regional influences from India and China and they have a number of their own unique choices.
Gaengmus sa man is a rich and spicy curry with beef or chicken.
Gaeng khiaw waan is a curry that is more in keeping with what you would expect from Thai cuisine. It is a sweet green curry with coconut milk, shrimps and either chicken or beef.
Thailand has quite cleverly taken the best regional ingredients that are available to them and adapted them to become a unique style of food which they can be and are extremely proud of.
As Thai cuisine is becoming increasingly popular, the sampling of one or two of their traditional dishes.
Beef Bourguignon: the Old Favorite That is Making a Comeback!
There are few people that could not help but love the old French favorite of beef bourguignon.
Originally, it was exceptionally popular in the sixties and seventies. Unfortunately, the recipe for this perfect dish was placed on the top shelves, out of reach for many decades, but now it is making a great big come back. So, your friends can just refrain from turning their noses up, if you choose to present this as your entrée, during a dinner party. It is official; beef bourguignon is now back in fashion.
So, let’s get cracking on this perfect dish!
First of all, you should dice 2lb or 900g of braising beef into large chunks. Heat a small amount of olive oil in a frying pan and then add the beef, cooking for around 5 minutes or until the meat has been browned enough.
Place the meat into the main pan that you are going to be cooking
with.
Dice a medium onion and gently brown these in the oil.
Add to the main pan and add 1 tablespoon of flour, which you should introduce slowly to the mixture to absorb all of the juices.
Gradually pour in around 425ml or just short of a pint of red wine and ensure that you stir the mixture continually, when doing so. For seasoning, add 2 cloves of chopped garlic, some thyme, a bay leaf and, of course, some salt and cracked black pepper. You should then cook for around two hours on a low simmering heat, either on your hob, or in a casserole dish.
Next, take 12oz or 350g of peeled shallots and dice around 8oz or 225g of bacon into strips.
Brown these in olive oil until they reach a light colour. Finally, you should chop 4oz or 110g of dark-gilled mushroom. Add all of these ingredients to your main pan and cook for a further one hour.
Once your beef bourguignon is ready, it is ideal to serve this with charlotte potatoes or small new potatoes with vine roasted cherry tomatoes on the side.
It is not as complicated to make beef bourguignon as you may have thought.
Moreover, it is a really tasty dish that will be enjoyed by most people.
So as not to have too much of an overdose of red wine, beef bourguignon would be very well served by a nicely chilled bottle of rose wine.
Originally, it was exceptionally popular in the sixties and seventies. Unfortunately, the recipe for this perfect dish was placed on the top shelves, out of reach for many decades, but now it is making a great big come back. So, your friends can just refrain from turning their noses up, if you choose to present this as your entrée, during a dinner party. It is official; beef bourguignon is now back in fashion.
So, let’s get cracking on this perfect dish!
First of all, you should dice 2lb or 900g of braising beef into large chunks. Heat a small amount of olive oil in a frying pan and then add the beef, cooking for around 5 minutes or until the meat has been browned enough.
Place the meat into the main pan that you are going to be cooking
with.
Dice a medium onion and gently brown these in the oil.
Add to the main pan and add 1 tablespoon of flour, which you should introduce slowly to the mixture to absorb all of the juices.
Gradually pour in around 425ml or just short of a pint of red wine and ensure that you stir the mixture continually, when doing so. For seasoning, add 2 cloves of chopped garlic, some thyme, a bay leaf and, of course, some salt and cracked black pepper. You should then cook for around two hours on a low simmering heat, either on your hob, or in a casserole dish.
Next, take 12oz or 350g of peeled shallots and dice around 8oz or 225g of bacon into strips.
Brown these in olive oil until they reach a light colour. Finally, you should chop 4oz or 110g of dark-gilled mushroom. Add all of these ingredients to your main pan and cook for a further one hour.
Once your beef bourguignon is ready, it is ideal to serve this with charlotte potatoes or small new potatoes with vine roasted cherry tomatoes on the side.
It is not as complicated to make beef bourguignon as you may have thought.
Moreover, it is a really tasty dish that will be enjoyed by most people.
So as not to have too much of an overdose of red wine, beef bourguignon would be very well served by a nicely chilled bottle of rose wine.
The Art Of A South Western Burrito
Southwest cooking has often been described as earthy and full of spirit, with a character that is complex yet achieved with only a few simple ingredients.
Some of the more common ingredients that are considered to be south western include beans, corn, tomatoes, chillis, avocados, and squash.
You can combine all of these ingredients together in a satisfying and great tasting meal that features the tortilla.
The simple concept of filling a tortila with savoury ingredients and rolling it up is native to Sonora, found in the north west of Mexico. Experiment with chicken, beef, and beans as fillings.
Tortillas are a tasty on their own and make a great wrap. In Mexico the tortilla is usually used much like an eating utensil. You’ll find tortillas easily enough in your local grocery store and find they come in different varieties for all palates such as whole grain, corn, or ones made without hydrogenated oils.
You’ll want to serve salsa with your burrito to give it that added zing. In past years, salsa has replaced ketchup as the favourite condiment.
There are countless commercial salsas available at the grocery store. However, nothing can compare to making your own fresh salsa in your own kitchen. Try mingling the flavours together in a unique salsa by combining avocado, jicama, celery, red peppers, lime juice, and garlic. This salsa makes a great accompaniment to any burrito.
Along with the salsa, serve a south western potato salad alongside the burrito. Use a waxy variety of potato that has a thin skin and won’t fall apart once cooked. Slice up the potatoes and combine in a bowl with cooked fresh corn cut off the cob, onions, garlic, a bit of mayonnaise, lime juice, and cilantro.
South western cuisine doesn’t have to be hot and spicy. You can use mild chillis to add a distinctive flavour to any dish without overpowering it with too much heat. Try roasting the chilli’s to intensify the flavour even further. Or use chilli’s found in the grocery store, such as whole canned green chilli’s or whole fire roasted red and green chillies.
At the end of the meal serve a light dessert that won’t take away from the warm sensation your stomach will be experiencing after the burrito, salsa, and potato salad.
Fruit sprinkled with a bit of pineapple juice and sugar makes a nice ending.
Enjoy the many tastes of south western cooking by starting with the simplicity and great taste of the burrito.
Some of the more common ingredients that are considered to be south western include beans, corn, tomatoes, chillis, avocados, and squash.
You can combine all of these ingredients together in a satisfying and great tasting meal that features the tortilla.
The simple concept of filling a tortila with savoury ingredients and rolling it up is native to Sonora, found in the north west of Mexico. Experiment with chicken, beef, and beans as fillings.
Tortillas are a tasty on their own and make a great wrap. In Mexico the tortilla is usually used much like an eating utensil. You’ll find tortillas easily enough in your local grocery store and find they come in different varieties for all palates such as whole grain, corn, or ones made without hydrogenated oils.
You’ll want to serve salsa with your burrito to give it that added zing. In past years, salsa has replaced ketchup as the favourite condiment.
There are countless commercial salsas available at the grocery store. However, nothing can compare to making your own fresh salsa in your own kitchen. Try mingling the flavours together in a unique salsa by combining avocado, jicama, celery, red peppers, lime juice, and garlic. This salsa makes a great accompaniment to any burrito.
Along with the salsa, serve a south western potato salad alongside the burrito. Use a waxy variety of potato that has a thin skin and won’t fall apart once cooked. Slice up the potatoes and combine in a bowl with cooked fresh corn cut off the cob, onions, garlic, a bit of mayonnaise, lime juice, and cilantro.
South western cuisine doesn’t have to be hot and spicy. You can use mild chillis to add a distinctive flavour to any dish without overpowering it with too much heat. Try roasting the chilli’s to intensify the flavour even further. Or use chilli’s found in the grocery store, such as whole canned green chilli’s or whole fire roasted red and green chillies.
At the end of the meal serve a light dessert that won’t take away from the warm sensation your stomach will be experiencing after the burrito, salsa, and potato salad.
Fruit sprinkled with a bit of pineapple juice and sugar makes a nice ending.
Enjoy the many tastes of south western cooking by starting with the simplicity and great taste of the burrito.
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