Spanish Fricco, also spelled as Spanish frikko, is a stew of Westphalian cuisine in Germany. It is a hearty dish prepared primarily using diced beef, potatoes and onions, typically in a cream soup base prepared using butter and sour cream. [1] [2] [3] [4] Pork and lamb has also sometimes been traditionally used. [2] [5] A Frikko recipe is included in the Practical Cookbook first published by Henriette Davidis in 1845. [6] [7] The dish has sometimes been noted for having a relatively unappealing visual appearance when completed. [6] [8]
Spanish fricco is a traditional dish in Meschede, [6] a town in the Hochsauerland district, in North Rhine-Westphalia, Germany. The town of Bad Sooden-Allendorf in the Werra-Meißner-Kreis in Hesse, Germany also claims Spanish fricco as a traditional dish [2] and its people serve it annually for Thanksgiving and Heimatfest.[ citation needed ]
A theory of the origin of the dish is based upon a takeover from the neighboring Spanish Netherlands.[ citation needed ]. Alternatively, the adoption of a meal of the Spanish-inspired court of Jérôme Bonaparte, who ruled the Kingdom of Westphalia from 1807 to 1813, is assumed. [9] Another theory holds that the name "fricco" was derived as a corruption of the word fricassee . [2]
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. Clam chowder from New England 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.
Spätzle ( ), Spätzla or Spatzen, called nokedli in Hungarian, are a type of Central European egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta made with fresh egg of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short. They are the only pasta that is cooked for the first time during the fabrication. The moist dough is either pressed through a perforated metal plate or it drips through this plate into the boiling water. Other ways to prepare Spätzle are more applicable for domestic use.
Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish is popular in Europe, North America and Australia.
Johanna Friederika Henriette Katharina Davidis was a German cookbook writer. Although many similar cookbooks had been published by then, amongst others Sophie Wilhelmine Scheibler's Allgemeines deutsches Kochbuch für bürgerliche Haushaltungen in several editions, Davidis' Praktisches Kochbuch became the reference cookbook of the late 19th and early 20th century, a standard in German households. The large number of second-hand copies still available, frequently heavily annotated, are proof that the books were in much use. In many families Praktisches Kochbuch was handed down through the generations.
Leipziger Allerlei is a regional German vegetable dish that may be served as a main or side course. It is named after the city of Leipzig and consists of a mixture of various vegetables such as young peas, carrots, green beans, asparagus heads, morels, and celery. Cauliflower and kohlrabi are often added; occasionally onions are used too. There are numerous variations to the basic recipe.
Vorschmack or forshmak is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Ukrainian, and Russian cuisine, as well as cuisines of several countries within the Western cultural circle, like those of Poland and Germany.
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Chicken paprikash or paprika chicken is a popular Hungarian cuisine dish of Austrian and Hungarian origin and one of the most famous variations on the paprikás preparations common to Hungarian tables. The name is derived from paprika, a spice commonly used in the country’s cuisine. The meat is typically simmered for an extended period in a sauce that begins with a roux infused with paprika.
Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
Bread soup is a simple soup that mainly consists of bread, usually stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used.
German fries is a dish consisting of thinly sliced raw or cooked potatoes fried in fat, like lard, butter or vegetable oils. Bacon and onion slices are common additional ingredients. Salt and pepper are always used for seasoning, while caraway, marjoram, rosemary and garlic are optional. By the 1870s, dishes under these names were listed in American and British cookbooks. In German, they are called Bratkartoffeln.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Stuffat tal-Fenek, a variation of rabbit stew, is the national dish of Malta. Other traditional regional preparations of the dish exist, such as coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in The Forme of Cury during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people and is also a part of the cuisine of the Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany.
Ox-Fanzine is a monthly punk zine from Solingen, Germany, founded in 1988. It is edited by Joachim Hiller and has had many contributors. Besides its focus on punk subculture, it also covers similar genres, reviews of comics, books and films, and has included serial novels by authors such as Klaus N. Frick.
Emmy Braun was a German cookbook author. She is the best-known cookbook author in the Palatinate, alongside Anna Bergner (1800-1882). Her Neues pfälzisches Kochbuch/Neues Kochbuch für bürgerliche und feine Küche a cookbook for home-style and fine cuisine was the best-selling book in the Palatinate with eleven editions at the turn of the 20th century. It was only surpassed later by Die Pälzisch Weltgeschicht by Paul Münch – a humorous history of the world in the regional dialect. In America, it was used in many households of Palatinate emigrants. A large number of second-hand copies are still available, frequently heavily annotated. Many families passed on the Neues Kochbuch from generation to generation.
Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León.
Pfefferpotthast is a traditional German stew. It comes from the cuisine of Westphalia.
Onion soup is a type of vegetable soup with sliced onions as the main ingredient. It is prepared in different variations in many countries, the most famous of which is the French onion soup or Parisian onion soup. Because of the affordable ingredients, it has primarily been a dish for the poor for a long time.
Julie Elias was a German fashion journalist and author of cookbooks, which also dealt with Jewish cuisine. She was worldly, highly educated, and during her lifetime known beyond the borders of Germany as a culinary salonnière and successful writer. In 1938, persecuted as a Jew, she had to flee Germany. After the destruction of European Jewry in the Holocaust, there were hardly any traces of her left in the public memory.
Blindhuhn is a stew that is part of Westphalian cuisine in Germany. It is a hearty dish is prepared from various beans, potatoes, carrots, pears and apples as well as bacon. Depending on how it is prepared, it has a soupy to creamy consistency and is slightly acidic per to the addition of apples and vinegar. Despite its name, the dish contains no chicken.
