Karpathian Baklava
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Proceedings NCAFST
UGC sponsored and DBT funded National Conference on Advances in Food Science and Technology (NCAFST’2016) 16-17 March, 2016 Edited and Compiled by : Ms. Para Dholakia Ms. Saumya Chaturvedi Ms. Chaynika Verma Ms. Vandana Department of Food Technology Shaheed Rajguru College of Applied Sciences for Women University of Delhi Printed & Published by : Cherub Digimax B-1191, G. D. Colony Mayur Vihar Phase-3 Delhi - 110096 © Shaheed Rajguru College of Applied Sciences for Women, Delhi Edition : 2016 Every possilbe effort has been made to ensure that the information in this book is accurate. The publisher and author cannot accept responsibility for any errors or omissions however caused. No responsibility for loss/damage caused to any person as a result of the material in this publication can be accepted by the editor, publisher or the author. SRCASW, Delhi Foreword by Patron It is a matter of great pride and honour that Department of Food Technology, Shaheed Rajguru College of Applied Sciences for Women is hosting the UGC and DBT sponsored “National Conference on Advances in Food Science and Technology” on 16th and 17th March, 2016. The aim of this conference is to develop and motivate students towards research and innovation and provide a platform for faculty members of various institutions to exchange their expertise and ideas. This conference is a high profile event attracting students of undergraduate and postgraduate level, research scholars, academicians and industry professionals from all over the country. Such conferences play an important role in apprising the students of the latest developments in their discipline. The papers contributed for the conference are from the vast field of Food Science and Technology including emerging food processing technologies, food safety, nutrition, functional foods, gluten free bakery products, novel product development, designer foods and food packaging. -
Taverna Khione Takeout Menu
Taverna Khione Takeout Menu 4pm-7:30 Wednesday-Saturday 25 Mill St Brunswick ME 04011 207-406-2847 Krasi- Our exclusive wines are now available to enjoy at home! Choose a bottle or grab a half case (20% off!) Greek Retsina- $25 bottle Greek Rosé- $25 bottle- $120 mixed half case Greek Sparkling Wine- $35 bottle Greek White Wine- $20 bottle Greek Red Wine- $20 bottle $25 bottle- $120 mixed half case $25 bottle- $120 mixed half case $30 bottle- $144 mixed half case $30 bottle- $144 mixed half case $45 bottle- $216 mixed half case $35 bottle- $168 mixed half case Mezethes- served with housemade village style bread $8 each 8oz Tzatziki- Greek goat yogurt, garlic, dill, cuke Skorthalia – potato, garlic, vinegar, oil Htipiti- feta, grilled hot & sweet pepper Taramosalata- cod roe, lemon, oil, bread Santorini Fava- fava, garlic, vinegar Orektika-Salatas Htapodi Scharas- grilled octopus with Santorini fava, onions and pickled caper leaves 14 Kalamaria- grilled Maine calamari with oregano, lemon and Olympiana Olive Oil 10 Prasopita- baked filo pie with leeks, scallions, dill and feta 10 Kolokytho Keftedes- baked zucchini fritters with feta, mint and Greek yogurt 10 Horiatiki- Greek village salad with tomatoes, cukes, onions, Kalamata olives, sheep’s milk feta 12 Patzaria Salata- roasted beet salad with toasted walnuts and skorthalia 8 Kyrios Piata Arni Paithakia- grilled lamb loin chops with roasted lemon potatoes and grilled zucchini 28 Katsikaki- braised goat with tomato, red wine and herbs; with hilopites pasta and myzithra cheese 26 Xifias- -
Ema Parties & Events 10.17
PARTIES & SPECIAL EVENTS 74 W ILLINOIS ST, CHICAGO, IL (312) 527-5586 EMACHICAGO.COM WELCOME Ema is a Mediterranean restaurant showcasing Chef CJ Jacobson’s lighter California style of cooking. At the core of the menu are spreads, dips and mezze, Mediterranean small plates. Signature dishes include Spicy Hummus, House-Made Stracciatella, Grilled Octopus, and Kefta Kebabs. The open and inviting dining room features reclaimed wood, rustic white brick and an indoor ivy terrace with operable windows. The dining room accommodates groups up to 150 guests and may be custom configured for your next family-style dinner, business lunch or cocktail reception event. CONTACTS KRISTA ROMINGER sales and catering manager 312.254.6486 [email protected] ELSA JEROUSEK sales and catering manager 312.485.5778 [email protected] 74 W ILLINOIS ST, CHICAGO, IL • (312) 527-5586 • EMACHICAGO.COM FLOOR MAP OUTDOOR SEATING OUTDOOR SEATING AREA SEATED RECEPTION AREA SEATED RECEPTION A 16 20 D 25 35 B 52 75 E X 40 C 58 100 F 22 35 74 W ILLINOIS ST, CHICAGO, IL • (312) 527-5586 • EMACHICAGO.COM PASSED APPETIZERS MEZZE priced by the dozen GREEN FALAFEL avocado tzatziki, garlic tahini, dhania spice - $30 CRISPY POTATOES mizithra, rosemary, scallion crema - $28 HOUSE-MADE STRACCIATELLA mighty vine tomatoes, croutons, shallots, sherry vinegar, basil - $32 PAN-ROASTED ROMANESQUE CAULIFLOWER house yogurt, local honey - $30 SEAFOOD priced by the dozen SEASONAL CRUDO ask about our seasonal offerings - $38 GRILLED OCTOPUS fried kale, fingerlings, preserved lemon vinaigrette -
Greek ”Spoon” Salad 10 Scallop Ceviche
FISHTAG GREEK ”SPOON” SALAD 10 tomato, cucumber, feta, onion, peppers, olives, grilled kale, red wine vinaigrette Sparkling Wines SCALLOP CEVICHE 13 Light, Crisp, & pomelo, cucumber, citrus marinade, red onion, aji amarillos Steel Fermented Whites SMOKED TROUT ”FATTOUCHE” SALAD 11 escarole, lobster coral dressing, green apples, flatbread crisps Light & Aromatic sumac, manouri Ales Rice Wine ”HILOPITES” PASTA 22 Calf’s tongue, razor clams, chervil butter, pea shoots Vodka, Gin CHOPPED BULGUR SALAD 10 medjool dates, pomegranate, green olives, breakfast radish, peppers, grilled onions, smoked almonds, pistachio Bright & Complex Whites SOUPE DE POISSON 13 Scallop, clams, saffron and almond skordalia Rose Light or Fruit BACALA & SKORDALIA BRANDADE ”MELT” 9 Driven Reds kefaloteri, smoked eggplant, oven dried tomatoes Easy Drinking GRILLED STRIPED BASS 23 Session Beers Rapini, oyster mushrooms, tomatoes confit, garlic puree Silver Tequila GRILLED PRAWN, FETA & SPICY CHILIES BRUSCHETTA 11 § Silver Rum cumin, cracked peppercorn, garlic ROASTED SALMON 22 § Greek salad, spiced yogurt, red wine vinaigrette GRILLED BABY LEEKS AND RAMPS 14 Explosive & Bold romesco sauce, pickled ramp vinaigrette, mustard seeds, crispy egg Whites Spicy & Complex SHEEP MILK DUMPLINGS 22 Reds loukaniko sausage, white anchovies, saffron, spinach, leek fondutta Full Flavored CATALAN SHRIMP 12 Unique Brews patatas bravas, garlic, zatar Reposado & Anejo Tequila GRILLED BRANZINO STUFFED WITH HEAD CHEESE 26 § fregula sarda, baby asparagus, piquillo peppers, mint Creamy, Lush, Big or Oaky Whites GRILLED SWORDFISH & GREEK SAUSAGE 25 § loukaniko, grilled kale, middle eastern spiced bulgur salad Earthy & Funky Reds TUNA & WHITE BEAN BRUSCHETTA 9 Hoppy or Bitter red endive, truffle & white bean spread, pickled celery Ales piquillo peppers Big & Bold Reds Peaty Scotches SMOKED OCTOPUS 13 § Dark, Bold & new potatoes, hearts of palm, date & green olive puree Strong snow pea leaves, pumpkin seeds Beers Sipping Rum BRAISED P.E.I. -
Catering Menu
Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions -
Fresh Baked Breads Feast of the Gods
fresh baked breads lalangia charoupi tiropita rolls fried dough, thyme honey 6 carob, petimezi, sea salt 4 halloumi, graviera, olive oil, honey 2 per piece feast of the gods 329 Served with traditional condiments louza Cyclades, pork, smoked paprika, chili flake 8 loukaniko Attica, pork, orange zest, cognac 8 noumboulo Corfu, wild boar, coriander, red wine 8 brizola Evritania, beef, oregano, olive oil 8 octopus mortadella House made, pistachio, peppercorns, lamb suet 12 metsovone PDO Metsovo, cow’s milk, semi-hard, smoked 8 mastelo PDO Chios, cow’s milk, semi-soft, milky 7 graviera PDO Sitia, sheep milk, hard, nutty 8 manouri PDO Macedonia, sheep milk, semi-soft, creamy 6 ladotyri PDO Lesvos, ovine milk, semi-hard, olive oil 7 sfela PDO Messinia, sheep milk, semi-hard, peppery 8 tzatziki Greek yogurt, cucumber, dill, garlic, sea salt, sourdough, make it yourself 14 htipiti whipped feta, roasted red peppers, boukovo, crispy chicken skins 12 taramosalata mullet roe, avgotaraho, village bread 16 politiki shaved Brussels sprouts, butternut squash babanetsa, pumpkin seeds, pomegranate 16 marouli charred baby gem, winter onions, goat’s curd, dill, creamy feta 14 pantzaria sea-salt roasted beets, black garlic skordalia, red wine vinegar 10 patates lemon potatoes, herbed panko crust, oregano béarnaise 10 gigantes butter beans, oven roasted tomatoes, crumbled feta 12 papoutsakia “little shoes” eggplant, mushrooms, béchamel, mizithra 16 pita fresh oven-baked savory pie, changes daily 12 lavraki* sea bass crudo, uni avgolemono, Swiss chard powder, -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Brunch Cocktails New Wine, Ancient Prices
cocktails krasi mimosa Greek bubbles, mango juice, dill 10 otto’s spritz brunch Otto’s vermouth, concord grape syrup, Greek bubbles 12 baklava muffin walnuts, Greek honey, cinnamon, clove 4 each aphrodite’s bellini bougatsa for two custard, semolina, phyllo, Greek bubbles, ouzo-infused apricots 12 powdered sugar, cinnamon 12 circe’s potion koulouri homemade sesame bread, Greek honey butter, Retsina, chamomile, grapefruit, spoon sweet 8 soda water 12 trahana bulgur, almond butter, banana, figs, coconut flakes, pistachios, Greek honey 10 bloody mitsos Psychis mastiha, housemade bloody mix, dips tzatziki, htipiti, taramosalata, sourdough 14 spicy feta olives, chicken skin 12 FIX it +4 solomo smoked salmon, lemon-dill manouri cream cheese, boiled egg, caper berries, carob bread 16 spiked frappe Metaxa, Nescafe cafe, vanilla syrup 14 tsoureki Merenda, kataifi crumble, Metaxa glazed apples, whipped cream 10 per slice greek negroni lalagites lemon-mizithra filled fried pancakes, grilled pineapple infused tsipouro, carob honey syrup, lemon zest 12 Otto’s vermouth, Bonanto 16 pita fresh-baked savory pie 12 add fried egg +2 saganaki fried egg, kasseri, feta, boukovo, cherry tomatoes, barley rusk 14 strapatsada tomato and feta scramble, mushrooms, New Wine, frigania toast 16 Ancient Prices strata loukaniko, spinach, olives, feta, mixed greens 14 In ancient Greece, when folks brought friends around to drink, the wine was free. Now we can’t peinirli tomato, pepper, onion, Metsovone, do that, we have rent and electricity to pay. sunny-side-up egg 12 What we can do is offer $20 carafes hand picked by us, your friends. Not free, but pretty close. Also, avga me patates sunny-side-up eggs, louza, Betty White is Greek. -
To See a List of Possible Ice Cream Choices
After Dinner Mint Almond Almond Crisp (w peanuts and rice cereal) Almond Delight Almond Linzertorte (w raspberry jam) Almond Poppy Seed Ambrosia (Banana Ice Cream w coconut, orange and almonds) Anise Apple Brown Betty (w ginger snaps) Apple Butter Apple Cheddar Apple Cherry Apple Cinnamon Coffee Cake Apple Pie Apple Raisin Walnut Apple Strawberry Apple Thyme Applesauce Apricot Apricot Almond Apricot Jam Apricot Orange Asia Spice (Green Tea ice cream w szechuan peppercorns) Autumn (Nutmeg ice cream w prunes, dates & figs) Avocado Aztec "Hot" Chocolate (Chocolate w chile powder) Baked Apple Balsamic Caramel (w balsamic vinegar) Banana Banana Candy Bar Banana Carob Chip Banana Chocolate Chip Banana Coconut Banana Cookie Banana Cream Pie Banana Fudge Banana Fudge Chunk Banana Malt Banana Marshmellow Banana Nut Banana Orange Banana Peanut Butter Banana Philadelphia Style ( w/o eggs) Banana Strawberry Banana Tart Banana w Caramelized White Chocolate Freckles Bangkok Peanut Beet w Mascarpone, Orange Zest & Poppy Seeds Basil Page 1 Beet w Mascarpone, Orange Zest & Poppy Seeds Berry Crisp Birthday Cake Biscuit Tortoni Bittersweet Chocolate-Laced Vanilla Black Coffee Black Currant Tea Black Pepper Black Pine (Pine Nut ice cream w black licorice candy) Black Walnut Blackberry Blackberry Jam Blackstrap Praline (w blackstrap molasses) Blueberry Blueberry Jam Blueberry Lemon Sour Cream Brown Bread Brown Butter Almond Brittle Bubble Gum Burnt Almond Burnt Sugar Burnt Sugar Pie Burnt Walnut Butter Cake, Gooey Butter Fruitcake Butter Pecan Butter w Honey -
Dinner Pylos
DINNER PYLOS rustic greek home cooking PYLOS honors traditional greek cuisine by bringing fresh, wholesome cooking from all regions of greece to the east village. christos valtzoglou, manager/proprietor 212-473-0220 www.pylosrestaurant.com February 2017 greek comfort foods mezethes ( appetizers served hot) pastitsio PYLOS’ terrine of baked pasta layered with aromatic meat sauce and béchamel 20 anginares moussaka fresh artichoke heart moussaka, layered with caramelized onions, herbs and three moussaka layers of lightly sautéed eggplant, zucchini and greek cheeses béchamel sauce (meatless) 15 potato baked in a clay dish with aromatic ground meat sauce and béchamel 20 pitakia kaisarias savory phyllo pastries filled with the spiced, cured beef pasturma, fresh tomatoes and mild kasseri cheese 13 epipleon piata (side dishes) kolokythakia kai melitzanakia tyganita crisp, fried zucchini and eggplant rounds served with tzatziki 13 greek yiayia’s fried potatoes wedges of hand-cut fried potatoes served with grated greek sheep’s milk cheese and gigantes sto fourno me anitho kai aromatiki oregano 8 saltsa tomata greek giant beans baked to perfection in a honey-scented tomato-dill sauce 12 patates psites roasted potatoes seasoned with lemon, oregano, garlic and extra-virgin olive oil 9 dolmathes avgolemono grape leaves stuffed with rice, ground veal, herbs, golden raisins and pine nuts, served with agria horta wild field greens with feta seasoned with egg-lemon sauce 15 lemon, garlic and extra-virgin olive oil 10 haloumi sote me stafylia kai tsipouro -
About 280 Million Turkeys Are Sold on Thanksgiving. ❖ Only Male Turkeys Gobble, Females Cackle
1 Word of the Month: Xenophobia: A fear of foreigners or strangers Quote of the Month: “Don’t worry about failures, worry about the chances you miss when you don’t even try.” ~ Unknown Fact of the Month Cherophobia is the fear of fun. By: Asha Chauhan Thanksgiving Factsќ BY: Victoria Surdacki ❖The first Thanksgiving was in 1621 and was celebrated for three days. ❖ In 1941, Congress declared Thanksgiving a national holiday which is the 4th Thursday in November. ❖ 91% of Americans eat turkey. ❖ About 20% of all cranberries that are consumed in the U.S. are eaten on Thanksgiving. ❖ About 280 million turkeys are sold on Thanksgiving. ❖ Only male turkeys gobble, females cackle. 2 ❖ Thanksgiving is ranked the 2nd most popular holiday after Christmas. ❖ There were no turkeys or forks at the time of the first Thanksgiving. ❖Thomas Jefferson thought that Thanksgiving was the most ridiculous holiday ever, so Benjamin Franklin named the male turkeys Tom in spite of him. ❖“Jingle Bells” was originally a Thanksgiving song. ќ More Thanksgiving Fun Facts!ќ By: Amrit Kaur 1. Three towns in the U.S. take their name from the traditional Thanksgiving bird, including Turkey, Texas Turkey Creek, Louisiana and Turkey, North Carolina. 2. The famous Macy’s Thanksgiving Day Parade began in the 1920’s. 3. Thanksgiving Day is celebrated on the second Monday in October in Canada. 3 4. Abraham Lincoln issued a ‘Thanksgiving Proclamation’ on the third October of 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving. Whereas earlier, the presidents used to make an annual proclamation to specify the day when Thanksgiving was to be held. -
Appetizers Our Homemade Bread
our homemade bread WITH WHITE FLOUR BREAD (BIO) €1,50/PERSON MULTIGRAIN CAROB (BIO) €1,50/PERSON appetizers KATAIFI CHEESE BALLS NEW €7,50 WITH KOPANISTI MYKONOU (SALTY & SPICY CHEESE), HONEY AND NIGELLA SEEDS ZUCCHINI BALLS €7,50 WITH YOGHURT MOUSSE TRIPLE-FRIED NAXOS POTATOES • WITH OREGANO AND THYME €5,50 • WITH EGGS OVER EASY, FETA CHEESE CREAM AND €8,50 SINGLINO FROM MANI (SMOKED SALTED PORK) OVEN BAKED VEAL MEATBALLS NEW €9,00 WITH TOMATO MARMALADE PASTRAMI ROLLS NEW €7,50 PASTRAMI FROM DRAMA IN A BAKED ROLL WITH TOMATO SAUCE AND KASSERI (TRADITIONAL CHEESE) FROM XANTHI OUR DELICACIES PLATTER €12,50 SALAMI FROM LEFKADA, PROSCIUTTO FROM DRAMA, SINGLINO FROM MANI, KOPANISTI FROM MYKONOS, KASSERI FROM XANTHI, ARSENIKO FROM NAXOS, DRIED FRUITS AND CHERRY TOMATOES SPETZOFAI NEW €9,50 WITH SPICY SAUSAGE FROM DRAMA AND GRILLED FLORINA PEPPERS SXINOUSA'S FAVA NEW €12,50 SPLIT PEAS WIITH CAPER SALAD, SUN DRIED TOMATOES, OLIVES AND CHERRY TOMATOES MARINATED HORNBEAM TART NEW €11,00 WITH GREEN SALAD, SUN DRIED TOMATOES AND TARAMA (FISH ROE) SALAD CREAM BREADED EGGS NEW €7,00 WITH CRUNCHY CRUST AND SAUT�ED GREENS www.kiouzin.com REGULAR salads ONE PERSON WILD FOREST MUSHROOMS WITH PLEUROTUS €10,50 €7,50 MEDITERRANEAN SPAGHETTI NEW €8,50 MUSHROOMS, CREAM CHEESE TRUFFLES AND FRESH WITH FRESH TOMATO, ONION, OLIVES AND CAPERS GOJI BERRIES, GREEN AND RED LOLA, BABY SPINACH AND BABY ROCA, PARSLEY, MULTICOLOR PEPPERS,CHERRY SPAGHETTI WITH MESOLONGI FISH ROE, €16,50 TOMATOES AND A VINAIGRETTE PETIMEZI (GRAPE SYRUP) WITH BASIL AND CHERRY TOMATOES SUPERFOODS