 | |
| Type | Soup |
|---|---|
| Place of origin | Spain, United States |
| Region or state | Menorca, Maine |
| Main ingredients | Lobster |
Lobster stew is found in a variety of cuisines. Two famous versions are Menorcan caldera de llagosta, [1] and Maine lobster stew.
| | |
| Type | Soup |
|---|---|
| Place of origin | Spain, United States |
| Region or state | Menorca, Maine |
| Main ingredients | Lobster |
Lobster stew is found in a variety of cuisines. Two famous versions are Menorcan caldera de llagosta, [1] and Maine lobster stew.
Perhaps the most famous lobster stew recipes are those from the isle of Menorca. The term caldereta has become popular in use and most locals use it more often than the term caldera, even if that latter is the originally correct term for designating this variety of lobster dishes. [1] The most symbolic recipe in the island is the caldera de llagosta. [1] It is made out of local European spiny lobsters (Palinurus elephas, llagosta in Catalan). Menorcan equally, yet far less emblematic, is the caldera de llamàntol, which uses European lobsters (llamàntol in Catalan) instead of spiny lobsters.
Lobster is added to a sofrito, onions, tomatoes, garlic and parsley and boiled, and is eaten with thin slices of bread. It is a signature dish of Menorca, and even the monarchy of Spain has been known to travel to Menorca to enjoy it. [2]
This dish is only available during spring and summer, because the local lobsters are protected and can only be captured between March and August.
A very similar recipe which also includes saffron, green peppers, wine and brandy can be called langosta a la catalana (Spanish for 'Catalan-fashioned spiny lobster'). Another recipe involves a sauce of lobster blood and chocolate. [3]
Lobster stew, along with the lobster roll, is one of the most popular lobster dishes in Maine. The ingredient species is the local American lobster (Homarus americanus). It is similar to New England clam chowder in that it is based on milk. [4] Unlike most Maine lobster dishes, it uses shelled lobster meat. [5]
New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French-Canadian, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.
Paella is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Sofrito, sofregit, soffritto, or refogado, is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
Seafood boil in the United States is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques. In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like a fish fry, barbecue, or church potluck supper. Boils are also held by individuals for their friends and family for a weekend get-together and on the holidays of Memorial Day and Independence Day. While boils and bakes are traditionally associated with coastal regions of the United States, there are exceptions.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
More or less distinct areas in medieval Europe where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives. In the south, wine was the common drink for both rich and poor alike while beer was the commoner's drink in the north and wine an expensive import. Citrus fruits and pomegranates were common around the Mediterranean. Dried figs and dates occurred quite frequently in the north, but were used rather sparingly in cooking.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork.
Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends, and neighbors. The resulting dishes are eaten with local bread.
The term acqua pazza is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood, and even chicken. This dish is comparable to other Italian dishes, such as cacciucco and guazzetto.
The cuisine of Cape Verde is a West African cuisine largely influenced by Portuguese, Southern and Western European and West African cuisine. Cape Verde was a colony of Portugal from its colonization until 1975.
Menorcan cuisine refers to the typical food and drink of Menorca.
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