Transcript Foods of Europe - Canon

Foods of Europe
France, British Isles,
Germany, Poland, and
Scandinavia.
France
• French cooking varies by region. Agriculture and
proximity to water affect the popularity of foods.
Beef is popular in the north, central France is
know for it’s wine, fish is common along the coast
and truffles are a specialty in the south.
• French cooking includes a variety of sauces like
béchamel (cream sauce), demi-glace (meat broth
sauce), Hollandaise (egg yolk and lemon juice)
and vinaigrette (wine, oil and vinegar).
• Soups, wines, soufflés, stews, and roasted meats
are common meals in France.
Common Ingredients in France
• Fresh ingredients are the hallmark of French cuisine.
• Fresh herbs like chives, parsley, marjoram, rosemary and
fennel are common.
• Poultry, beef and fish are popular.
• Vegetables are served with every meal and include
asparagus, potatoes, mushrooms, carrots, endive, eggplant
and zucchini.
• Favorite fruits include berries, pear and apple.
• Bread is baked, purchased and eaten daily.
• Butter, milk, cheeses and cream are common.
• Cheese is named for the region that first made the variety.
Famous Recipes
• Quiche: savory custard tart.
• Ratatouille: casserole containing
tomatoes, eggplant, green pepper,
zucchini and seasonings.
Salad niḉoise: salad of
potatoes, green beans,
tomatoes and other
vegetables.
• Consommes: soup with
meat stock
• Bread: French bread (Pain), baguette and
croissants
British Isles
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Includes England, Ireland, Northern
Ireland, Scotland and Wales.
Island setting leads to frequent use of fish.
Mild winters and warm summers made
farming common. Land is rocky in areas.
Indian colonization made tea and Indian
curry (spicy vegetable dishes) popular.
Hundreds of varieties of pudding are made.
It is baked, steamed or boiled. It can be
sweet or savory. It will be molded and may
be wrapped in a pastry crust.
Common Ingredients in
British Cooking
• Vegetables include root vegetables like
potatoes, beets, carrots, parsnips, onions and
leeks. Also spinach, peas, beans and cabbage.
• Wheat, barley and oats are common grains.
• Apples, grapes, raisins, plums, and cherries.
• Meats include beef, pork, mutton and game.
• Fish include salmon, herring, cod, & mackerel.
• Butter, milk, clotted cream (thick yellowish cream
spread on various breads). Cheese tends to be
mild & crumbly.
• Tea more popular than coffee.
• Beer and some wine consumed.
Recipes of the British Isles
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Steak and Kidney Pie: Slices of kidney and beef
are smothered in gravy and baked in a pie crust.
Recipes of the British Isles
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Fish and Chips: Battered fried
cod served with French fries
and wrapped in yesterday’s
newspaper.
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Shepherd’s Pie: Casserole of mashed potato,
vegetables and beef.
Scones: Sweet biscuit like baked good.
Recipes of the British Isles
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Irish Colcannon: Mashed potatoes
with scallions and cabbage.
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Welsh Rarebit: Toast covered in a
thick cheese sauce.
Haggis: Scottish specialty;
Sheep stomach is filled with
pudding made of oatmeal
and organ meats.
Cooking in Germany
American Christmas traditions are
often based on German practices.
 Hundreds of varieties of sausage are made.
 Fruit dishes often accompanies meats.
 Potatoes are prepared in many ways.
 Bread is eaten with every meal. Sweet
baked goods are popular.
 Beer and white wine are served with most
meals.
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Common Ingredients in Germany
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Pork, beef, veal and game are roasted or cured
and made into of sausage.
Apples, plums, raisins, currants and apricots are
cooked and served with meals or baked into
desserts.
Vegetables used in German cooking include
cabbage, beets, potatoes, carrots and fresh
greens.
Vegetables are often pickled.
Seafood includes herring, eel, cod and haddock.
American Favorites from Germany
Pretzels, sausage, mustard, funnel cakes,
doughnuts, pork and sauerkraut, potato
salad, coleslaw, strudel, coffee cake,
pickles and black forest cake.
Poland
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Colder climate leads to shorter growing
season. Poland is heavily forested.
Orthodox Church influences diet by
encouraging fasting and limiting meat
consumption throughout the year.
Italian born queen in 16th century brought
Italian influences.
During 19th century French cooking
techniques brought rich sauces to upper
class. Lower classes stuck to more
traditional heartier soups and breads.
Ingredients in Poland
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Grains: wheat, rye, millet, barley and
buckwheat.
Vegetables are often pickled. Mushrooms,
cucumber, beets, cabbage, kohlrabi, onion,
potato, parsnips common.
Meats often pickled or dried. 1000’s of varieties
of sausage. Fish include herring, caviar, salmon,
pike and perch.
Dairy: sour cream, yogurt, buttermilk and
cottage cheese.
Fruits: plum, blackcurrant, strawberries, cherries
and blueberries. Jam making important in winter.
Beverages include tea, coffee, milk, vodka.
Foods are seasoned with dill, parsley, garlic,
mustard and horseradish.
Polish Recipes
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Buckwheat Pancakes: hearty
nutty flavored pancakes
served with sour cream.
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Borscht: beet soup.
can be thick or thin
Polish Recipes
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Kasha: any cooked grain dish.
prepared with various
seasonings and vegetables.
Pickled Herring:
Fish preserved in
brine.
Kielbasa: Poland’s most famous type of
pork sausage.
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Scandinavian Cuisine
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Includes the countries of Denmark, Norway,
Sweden and Finland.
Plain and hearty cuisine.
Land is surrounded by ocean. Rocky rugged or
swampy terrain. Very little land is farmable.
Long cold winters and mild summers lead to a
short growing season.
Fishing is the most important export.
Geographical seclusion has prevented influence
from other European countries on culture and
cuisine.
Desserts include cookies, puddings and cakes.
Common Ingredients in
Scandinavian Cooking
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Grains: Wheat, rye and rice.
Vegetables: potatoes, cabbage,
mushrooms, rutabaga, carrots, peas, and
string beans.
Fish: herring, cod, haddock, salmon and
crayfish, and other shellfish.
Meats: pork, beef, chicken and reindeer.
Dairy: milk is used from cattle, sheep and
goat to make various cheeses. Butter and
cream used.
Fruits: several native berries include
strawberries, raspberries, lingonberries,
cloudberries and Finnish cranberries.
Scandinavian Recipes
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SmØrrebrØd: open face sandwich
consisting of buttered bread topped with
available meat, fish, cheese & vegetables.
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Lutefisk: dried cod.
Scandinavian Recipes
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Krumkaker: thin sugar
cookies baked on a special
iron and rolled into tubes
or cones.
Rice Pudding: dessert
made of rice, milk,sugar
and eggs. Seasoned
with cinnamon.
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