DOCSLIB.ORG

Copyrighted Material

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Copyrighted Material 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1047 Subject Index Acid: Bones,in stock,150,152,153,156 cooking with,816-818 Cross-contamination,25,28 and bacterial growth,18 Boulanger,M.,4 in sandwiches,738 Crudité,760 and connective tissue,65 Bouquet garni,152 on buffets,888,889 Cryovac,262 in consommé production,211 Brains,280 pastry filling,923 Cuisson,483 and curdling of milk,809 Braising,70 storage and service,816 Cured foods,825-831 and egg foams,789 fish,458 varieties,812-816 Custard,799,1007-1008,1010 and fiber,506 meat,331-348 Cheese recipes,see Recipe Index Cutting loss,110 in marinades,141 poultry,410-422 Chef,9,10 Cutting techniques,basic,134-140 in stock,151 sausages,838 Chemical poisoning,16,24-25 Cuttlefish,446 and vegetable pigments,508-510 vegetables,559-565 Chicken,352-363 Aging,of meat,261-262 Bread: braising,410-421 Dairy products,807-818.See also Butter; Allergen,24 faults of,915 broiling and grilling,376-380 Cheese;Cream;Milk Amaranth,620 for sandwiches,736 cutting,360-363 in vegetarian diet,656,658,661 Amino acid,657-658 mixing and production methods, deep-frying,383-384,386,394 Danish pastry,910,920-929 Ammonia,baking,905 910-914,924-926 free range,352 Deep fryers,47-48 Amuse bouche,765-766 quick,931-937 roasting and baking,366-374 Deep-frying,73 Antelope,283 storage,736,914 sautéing and pan-frying,383-398 fish,479-481 Antipasto,764 types,910 simmering and poaching,399-407 potatoes,602-605 AP (as purchased) measurement,100, Bread recipes,see Recipe Index Chicken recipes,see Recipe Index poultry,383-384,386,394 108 Breading,142-143 Chiffon,1013,1016-1019 preparation for,142-144 Appetizers,see Hors d’oeuvres Breakfast preparation,785-805 Chiffonade,139 vegetables,575-578 Arrowroot,164 Broilers,46 Chiffon cake,see Cake Deglaze,167,313 Aspic,849-850,852-853,865-867 Broiling and grilling,71-72 Chitterlings,281 Demi-glace,168,169,175 fish,464-470 Chocolate,905-906 Dessert,frozen,1021-1023 Bacon,804-805 meat,305-312 Cholesterol,121 Dessert,fruit,1001-1003.See also Pie Bacteria,16-19,20-21 poultry,376-378 Chowder,see Soup Dessert recipes,see Recipe Index Baked Alaska,1001 sausage,838 Chutney,187,192,193,202 Dice,134 Baking,70-71 vegetables,573-574 Clam,442-444 Dips,761-763 bread,914 Broth,185,209-210 Clam recipes,see Recipe Index Doughnut,919,999 cake,944-946 Brunoise,134 Coagulation,65,258 Dressing,salad,see Salad dressing cookies,968 Bruschetta,764,780 in baking,896 Dressing and stuffing,for poultry,423- fish,458-463 Buckwheat,620 egg,788-789 424 potatoes,592-597 Buffalo,283 Cobbler,1001 Dry rub,142,298-299 poultry,366-375 Buffet service,884-889,719-720 Cocktail,760 Duck,353,355,356 vegetables,565-562 Bulgur,619 Coffee,819-821 wild,357 Baking ammonia,905 Butter,810 Conduction,66 Duck recipes,see Recipe Index Baking powder,904 clarified,177,178 Confit,duck,422 Dumplings,651-652 Baking soda,904 compound,178,179 Connective tissue,65 and vegetable cooking,507,510 in baking,900 in fish.428 effect of on fiber,65 in sandwiches,737 in meat,259-260,272-273 Éclair paste,997-999 Barbecue,71 in sauces,161,167,177-183 in poultry,352,353 Egg,786-799 Barding,258,273 Buttercream,953-955 Consommé,206,210-214 in baking,903 Barley,620 Convection,44,66-67 in breading,142-143 Base (stock),159 Cake,939-960 Convenience foods,144-146,159 composition,786 Basting,289,376 altitude adjustments,946-947 Cookie,963-975 in consommé production,211 Batch cooking,539 assembling and icing,958-959 characteristics,964-965 cooking,790-799 Batonnet,134 baking and cooling,944-946 mixing methods,965 custard,799 Batter (for frying),144,576 cutting,960 panning,baking and cooling,968 deviled,775 Bavarian cream,1013-1015 faults of,946 types and makeup methods,966- foam,789,941,999-1001 Bean thread,638 icings for,953-957 968 grades and quality,787 Beans,dried,see Legumes mixing methods,940-942 Cookie recipes,see Recipe Index market forms,787 Beef: scaling and panning,943-944 Cooking methods.See also Baking;Boil- in salad dressing,721 cooking methods,272,273 types,942-943 ing;Braising;Broiling,Deep-frying; in sauces,165-166 cuts,264-265,268 Cake recipes,see Recipe Index Griddling;Grilling;Pan-broiling;Pan- size,787 grades,261 Calamari,446 frying;Poaching;Roasting;Sautéing; soufflé,796-797,798,1014,1020 tenderloin,preparing,317 Calorie,118COPYRIGHTEDSimmering;Steaming MATERIAL substitutes,788 See also Meat Canapé,756-760 dry-heat,70-75 in vegetarian diet,656,661 Beef recipes,see Recipe Index Can sizes,1026 moist-heat,68-70 Egg recipes,see Recipe Index Beurre blanc,178-180 Caramelization,64 Corn (grain),619 Elastin,260 Beurre manié,164 Carbohydrate: Corn syrup,901 Elk,283,312 Beurre noir,177 as nutrient,119,120,125 Cornstarch,164 Emu,357-358,381 Beurre noisette,177 effect of heat on,64 Court bouillon,482-483,484 Emulsion: Biscuits,933,934,935 in meat,258-259 Couscous,619 in salad dressing,722,726-729 Bison,283 Carême,Marie-Antoine,4-5 Crab,451-454 in sauces,165,180 Bisque,207,237 Caribou,283 Crab recipes,see Recipe Index. EP (edible portion) measurement,100, Blanch and chill method,539 Carpaccio,fish,498,503 Crayfish or crawfish,454 108 Blanching,69,140-141 Carving,poultry,369,371 Cream,808-809 Equipment,41-61 Blancmange,1011 Casing,sausage,834 in baking,902 cleaning and sanitizing,30-31,42 Blanquette,326,331,403 Caterina de Medici,8-9 in sauces,167,186 cooking (stationary),43-49 Boar,283,298,322 Caul,281 in soup,221 for sandwich-making,740-741 Boiling,68-69 Caviar,765 Crème anglaise,1007-1008 hand tools,57-61 pasta,638-639 Cereal,breakfast,804 Crêpe,770 holding and storage,52-53 potatoes,585-591 Chaud-froid,850-852,853 Crêpinette,281,839 knives,57-58 rice,621-622 Cheese,811-818 Critical Control Point,33,34 limitations,93 vegetables,544-555 artisan,814-816 Croissant,910,920,929 measuring,56-57 Bones,in meat,267-270 composition,811-812 Croquette,575,604,605 pot,pans,and containers,53-56 1047 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1048 1048 Subject Index processing,50-52 Glaze (icing): in vegetarian diet,659 in vegetarian diet,656-658 and recipe conversion,106 for cake,957 types,608-610 for sausage making,834-835 for pastry,922 Lettuce,see Salad Oats,620 Escabeche,467 Glaze (reduced stocks),158-159 Liaison (egg yolk and cream),165,167 Octopus,446 Escargot,454 Glazing: in soup,221,222 Oil: Escoffier,Georges-Auguste,5 fish,484 Liver,278,321 flavored,188,200 Espagnole sauce,168,169,174 vegetables,554 Lobster,447-450 in baking,900 Extract,906 Gloves,disposable,26 Lobster recipes,See Recipe Index in salad dressing,720-721 Glucose,901 Omelet,794-796 Farro,620,634 Gluten,895-896,897-898,902 Macaroni,see Pasta Organic,352,512 Fat: in éclair paste,997 Magret,356 Organization,kitchen,8-11 effect of heat on,65 in pie doughs,978 Maillard reaction,65 Ostrich,357-358,381 in baking,899-900 in quick breads,932 Malt syrup,902 Ovens,44-46 in forcemeat,855 Gnocchi,652 Margarine,811 Oxtails,219,280,335 in game,282 Goose,355,356 in baked goods,900 Oysters,441-442 in meat,258 Grain,617-634 in sauces,161 Oyster recipes,see Recipe Index as nutrient,119-121,125 cooking,621 in sandwiches,737 in roux,161-162 in vegetarian diet,659 Marinade,748 Pan-broiling,71-72 in sausage,832 storing and handling,620-621 Marinating,141-142 meat,305-307 smoke point,65 types,617-620 of game,282 Pancakes,800-802 Fatty acid,121 Grain recipes,see Recipe Index of poultry,376 Pan-frying,72 Feet (meat),281 Gravlax,829 Mayonnaise,726-728 fish,470-478 Fiber,64-65,506-507 Gravy,183-184,290,292 in chaud-froid,851 meat,313-323 Fish,427-503 Griddles,47 for sandwiches,737 potatoes,598-601 baking,458-463 Griddling,72,313 Measurement,99-102,105,114,1027 poultry,383-397 broiling and grilling,464-470 Grilling,71-72 in baking,892-894 sausage,838 in canapés,759 fish,464-470 equipment for,56-57 vegetables,556-557 composition and structure,428 meat,305-312 metric,101-102,1026 Pan gravy,183-184,290,292 cooking methods,429,458-493 poultry,376-382 Meat.See also,Beef;Game;Lamb;Pork; Panino,740,749,750 cutting and filleting,429-431 sausage,838 Variety meats;and Veal Papillote,69,495 deep-frying,479-481 vegetables,573-574 aging,261-262 Parasite,16,19,23 doneness,428 Grills,46-47 bone structure,267 Partridge,357,419 fat and lean,428-429 Grinder,51 breakfast,804-805 Pasta,635-650 freshness,439 Grits,619,633 in canapés,760 cooking,638-639 handling and storage,439-440 Guinea,355,356 composition,258-259 kinds,characteristics,and quality inspection,439 cooking methods,271-275,288- factors,635-638 market forms,429 HACCP,16,33-34,97 348 shapes,636,637 mixed cooking techniques,492- Hare,294 cuts,262-271 Pasta and pasta sauce recipes,see Recipe 498 Hazard,chemical,24-25 doneness,275-278 Index poaching and simmering,482-491 Hazard,food,16 game and specialty,281-284 Pastry,992-999 in sandwiches,738 Hazard,physical,24,25 inspection and grading,260-261 cream horns,996 sautéing and pan-frying,470-478 HDL,122 in salad,677 danish,910,920-929 served raw,498-503 Heart,280 in sandwiches,737 éclairs and cream puffs,997-999 steaming,489,492-493 Heat,effects of on food,64-66 in sausage,832 napoleon,997 varieties and characteristics,432- Herbs,80-84,137 selection,270-271 patty shells,996 438 in stock,152 specifications,271 pinwheels,996 Fish recipes,see Recipe Index Hollandaise,see Sauce,Sauce recipes in stock,150-151 puff,992-997 Flavor profile,building,76-78 Hominy,619 storage,284-285 turnovers,995 Flavoring,78-84 Honey,901-902 structure,259-260 Pastry bag,591 for simmered meats,324 Hors d’oeuvre,755-782 Medici,Caterina de,8-9 Pastry cream,1008-1009 in baking,905-906 adapted from other recipes,763- Menu,87-95 Pastry recipes,see Recipe Index in salad dressing,721-722
Load more

Recommended publications
  • Chana Dhall with ESWAR
    EswarEswarEswar KrishnasamyKrishnasamyKrishnasamy I come from the tradition of spice traders This dish is called Dhall Tarka, and it varies and travellers. Cooking is the soul of my regionally throughout South Asia. culture. I’m a 5th generation Malaysian The reason I chose this dish is Indian and my ancestors were spice because it is often overshadowed traders who left India in the late by other South Asian dishes, 1800s. Spices are versatile and despite it being the one dish multi-faceted, just like the Indian that binds us - whether if one is culture and diaspora. The Rigveda from north, south, east or west and the Yajurveda Hindu scriptures India. It also varies throughout its’ from around 1000 BC mentions cultural diaspora. It has been adopted the use and importance of different into food cultures wherever it went and has been loved ever since. types of spices. Spices are used in It remains true to its’ spirit, while adapting and assimilating, without food and in Ayurvedic medicinal dominating. It’s an everyday staple, and a practices. Spices are also present in sacred rituals - from birth to must-have during festivals. It is our final death rites. They hold stories of usually served with Basmati travel, voyages, wars, conquests, rice, poori, chappati, naan migration, displacement, resilience or roti. It is the one dish and survival. Spices were once as that connects me to valuable as gold and the quest to control my family and the spice trade was unfortunately the ancestry, with cause of my ancestors’ displacement from their lands.
    [Show full text]
  • 9781589805361 IDX.Pdf
    mg01eIndex.qxp 11/21/2007 10:06 AM Page 313 Index mg01eIndex.qxp 11/21/2007 10:06 AM Page 314 mg01eIndex.qxp 11/21/2007 10:06 AM Page 315 Acadian Boeuf Boulettes, 114 Bratwursts Poached in Beer, 133 alligator pears, 51 Breakfast Wraps, 23 Amanda’s Holiday Seafood brioche, 18 Chowder, 58 Brocioloni, 94 Amish (Cajun) Friendship Bronzed Oysters and Pasta, 261 Bread, 308 Bruscato, Nina Scalia, 76, 239, 311 Apuzzo, Andrea, 227 Buffalo Hot Wings, 30 Artichoke Appetizer Dip, 38 Butterbeans and Orzo, 255 artichokes, 33-35, 37-38 butterfat, 287 au gratin, 209 avocados, 51 Cabbage Rolls, 109 Cajun Meat Sauce and Back-a-Town Chicken Soup, 62 Mushrooms Over Noodles, backtiming, 204 233 Bacon-Wrapped Oysters, 223 Cajun Meatballs, 114 bain marie, 298 Cajun Primavera, 126 Baked Artichokes with Garlic Calamari, 202 and Sausage, 35 Calas, 16 Baked Potato Soup, 66 calf liver, 117 Baked Trout Napoleon, 189 camp cooking, 123 Banana and Peanut Butter cannellini beans, 256-57 Sandwich, 41 cast-iron Dutch oven, 180 Bananas Foster, 297 Catfish Courtbouillon, 198 Barbecued Beef Ribs, 97 Centanni, Sam, 19 Barbecued Ribs, 137 Central Grocery, 201, 254 Barq’s Root Beer, 201 challah, 18 BBQ sauce, 97 chayotes, 104 Beanies, Weenies, and Macaroni chef’s meat hook, 92 and Cheese, 241 Chicken and Spaghetti in Beef Short Ribs, 95 Tomato Gravy, 243 beef tips, 99 Chicken Chippewa, 160 Beefy Mirliton Casserole, 103 Chicken-Fried Steak, 89 Black-Pot Turkey Necks, 178 Chicken-Sausage Fricassee, 164 bloodline, 198 chickpeas, 271 Blue Plate Mayonnaise, 259 Chilly Chili, 79 Blueberry
    [Show full text]
  • Partial Listing of Gluten-Free “Mainstream” Products Available in the Chicago Area Or Through the Internet
    PARTIAL LISTING OF GLUTEN-FREE “MAINSTREAM” PRODUCTS AVAILABLE IN THE CHICAGO AREA OR THROUGH THE INTERNET Updated March 5, 2005 Wheaton Gluten-Free Support Group This list was compiled from lists and postings on celiac and autism organizations’ websites and from information provided by manufacturers and retailers. In addition to products in this list, a wide variety of gluten-free specialty products are available, clearly labeled “gluten free.” This list is based on available information and does not claim to be complete. Its accuracy depends on the accuracy of the information provided by the product manufacturers. Information verification dates are given in parentheses. INGREDIENTS OF SOME PRODUCTS CHANGE OFTEN. FOR CURRENT INFORMATION, CHECK THE INGREDIENT LIST ON THE PRODUCT LABEL. 2 TABLE OF CONTENTS Shelf-Stable Entrees/Travel Foods .................................................................39 MIXES ........................................................................................................40 PICKLES AND OLIVES ................................................................................41 BAKERY/BREAD/TACOS/TORTILLAS.......................................................... 3 SALAD DRESSINGS ....................................................................................42 Waffles....................................................................................................... 3 SAUCES/CONDIMENTS ..............................................................................43 BAKING PRODUCTS ...................................................................................
    [Show full text]
  • Mixes Recipe List.Pdf
    Frigex Basmati Rice Italian Dressing Mix 1 5 /3 cup water, 2½ cup sugar, 1 cup Frigex, 1/3 cup Karo, add Kool-Aid or gelatin for flavor. 1 cup rice, 1¾ cup water. Bring water to boil. Add rice and cook for 10 minutes. ¾ cup water, ¾ cup mix, ½ cup vinegar, ¾ cup vegetable oil. Cook 3-5 minutes. Seasoned Brown Rice Bacon Ranch Dressing Mix Fruit Pectin - Sure Jel (1/3 cup = 1 box) 1 cup rice, 1¾ cup water. Bring water to boil. Add rice. Simmer undisturbed for 20 minutes. 2¼ c. mayonnaise, ¾ c. water, ½ c. bacon ranch dressing mix. Whisk water and mayonnaise 3¾ cup fruit, 5¼ cup white sugar. Mix and let set for 10 minutes. Bring to boil 3 Tbsp. of fruit Brown & Wild Rice Pilaf together. Add dressing mix and whisk until smooth. pectin mix and ¾ cup cold water. Boil 1 minute. Mix with fruit, stir 3 minutes. Keep at room 2¾ cups water, 1 cup rice pilaf blend. Bring water to a boil, add rice and bring back to a boil. temperature 24 hours before freezing. Yields approximately 6 cups. Recipe may vary due to Reduce temperature to low and simmer for 45 minutes. Stir once, after that do not stir. Remove Dip Mixes Mix Sour Cream moisture in fruit. from heat. Cover and let steam for 20 minutes. Fluff with a fork and serve. Bacon & Onion 3 tbsp. 8 oz. Paramount Crystals Rice Pilaf & Saffron Jasmine Rice Chive & Onion ¼ cup 16 oz. Add 1 teaspoon to 2 cups chocolate you are melting. If more is needed add small amounts until 2¼ cups water, 1 cup Rice Pilaf Blend.
    [Show full text]
  • 2019 Wedding Menus
    2019 Wedding Menus An iconic destination for California Weddings. Let our creative team of chefs add culinary flair to your unforgettable day. 1401 South Oak Knoll Avenue, Pasadena, California 91106 USA T (626) 568 3900 F (626) 568 3700 langhamhotels.com/pasadena 2019 Wedding Package Inclusions The Wedding Package requires a minimum of 50 guests. Selection of Three Tray Passed Items Tableside Bread Service with Butter Plated Salad or Soup Course Plated Entrée Course Level 1 Wedding Cake with Complimentary Cake Cutting Champagne Toast Freshly Brewed Tableside Coffee, and The Langham Tea Selection Wedding Rehearsal White Floor Length Table Linens White Napkins Dishware, Glassware, Flatware Stage Dance Floor (Wood Parquet) Service Staff, Designated Banquet Captain $162.00 per Guest A Food and Beverage Minimum and venue rental will be applied to all event spaces. All prices are subject to a taxable 22% administrative fee and current sales tax. Prices are subject to change without prior notice. Wedding Menu offerings and pricing valid from July 1, 2019 to December 31, 2019 0619 - 2 - Wedding Menus Tray Passed Items Select three from the following Cold Hot Mezcal Compressed Watermelon Rumchata Caviar - V, GF Salmon Tartlet Kumamoto Oyster with Ponzu Plum Sake and Yuzu Tobiko Mini Beef Empanada with Black Bean Sauce Ahi Poke Sesame Blanket Vegetable Samosa with Mango Chutney - V, DF Pacific Baby Scallop Ceviche Cilantro Basket Fried Vegetarian Potstickers with Soy Dipping Sauce - V Sesame Macaroon Herb Smoked Trout Mousse - GF Housemade Breaded
    [Show full text]
  • Mold Mycelia in Cream and Butter, with Reference to the Flavor Score, Age, Acidity and Butterfat Content
    Mold mycelia in cream and butter, with reference to the flavor score, age, acidity and butterfat content ... : and a correlation of the quality of cream churned and the grade of butter made in Montana by James C Boyd A THESIS Submitted to the Graduate Committee in partial fulfillment of the requirements for the degree of Master of Science in Dairy Industry Montana State University © Copyright by James C Boyd (1942) Abstract: One hundred seventeen cream samples, consisting of 63 samples of commercial churning cream, 18 indiscriminate mixtures and 36 mixed or blended samples were studied. The flavor score, age, acidity, butter-fat content and microscopic mold counts were determined and compared with the visual mold grade of the same cream. Cream samples scoring 90 or above or less than, six days old or containing less than 0.51 percent acid were shown in all cases to he free of any appreciable mold development. Great samples scoring 89 or less or over six days old or containing over 0.51 percent acid, were subject to considerable mold development. Cream containing 40 to 50 percent butterfat apparently is not as subject to mold development as cream containing 20 to 30 percent butterfat. The microscopic mold count was found to be inaccurate in detecting moldy cream except in cream with a very high mold content. Flavor score,, acidity and microscopic mold counts were found not to be as good guides to the mold content of mixed or blended cream as they were to commercial Churning cream as received from the producer. One hundred seventeen butter samples made from the 117 cream samples examined were studied.
    [Show full text]
  • Southwest Chili Mix Chili Queso Dip Easy Chili Cornbread Casserole
    Southwest Chili Mix Chili Queso Dip 1 cups Augason Farms™ Southwest Chili Mix 2 cups water 1 – 15 ounce jar processed cheese Mix chili mix and water in saucepan. Bring to a low boil, simmer 12 to 15 minutes. Stir in processed cheese and heat through. Serve with tortilla chips. Easy Chili Cornbread Casserole 2 cups Augason Farms™ Southwest Chili Mix 5 cups water 1 can corn, drained 1 can diced tomatoes 1/4 cup Augason Farms™ Dehydrated Chopped Onions 3 cups Augason Farms™ Honey Cornbread Muffin Mix 11/2 cups water 1/2 cup grated sharp cheddar cheese Mix chili and water in large pot. Bring to a low boil, add corn, tomatoes, and onions, simmer 12 to 15 minutes. Place in a 9x13” baking dish. Combine cornbread mix with water and cheese. Gently spread cornbread mix on top of chili. Bake at 400˚F about 15 minutes, or until cornbread is done. Alphabet Soup Mix Grandma’s ABC Soup 1 cup Augason Farms™ Alphabet Soup Mix 2 - 15 oz. cans tomato juice 1 – 24 oz. can Vegetable Juice (V-8, etc.) 1 lb. ground beef - browned 1 onion – diced 2 carrots – sliced 2 celery – diced 1 1/2 cups cabbage – shredded 1 1/2 tablespoons salt Brown meat with onion. Mix all ingredients and simmer 30 to 60 minutes until vegetables are tender. Serves 6-8. ABC Taco Soup 1 cup Augason Farms™ Alphabet Soup Mix 1 lb. ground beef - browned 1 onion – chopped 2 quarts tomatoes or 2 - 28 oz. cans 1 can chili beans or 2 cups cooked beans 1 package taco seasoning mix 2 quarts water 4 carrots – sliced 1 can whole kernel corn Brown meat with onion.
    [Show full text]
  • Eat What We Grow
    Eating What We Grow: Choosing and Preparing Vermont--Grown Fruits & Vegetables Acknowledgements Introduction Recipes and more Apples Asparagus Beets Blackberries & Raspberries Blueberries Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Corn Cucumbers Eggplant Green Beans Greens for cooking Herbs Jerusalem Artichoke Kohlrabi Leeks Melons Peas Peppers Potatoes Pumpkins Rhubarb Root Vegetables Salad Greens Spinach Strawberries Tomatoes Winter Squash Zucchini/Summer Squash References Acknowledgments Authors: Linda Berlin, Nutrition Specialist, UVM Extension Sara Burczy, Nutrition and Food Specialist, UVM Extension Kelley Chaloux, Vermont Anti-Hunger Corps Member Heather Danis, EFNEP (Expanded Food and Nutrition Education Program) Coordinator, UVM Extension Dianne Lamb, Family Development and Nutrition Specialist, UVM Extension Diane Mincher, Nutrition and Food Safety Specialist, UVM Extension Karen Schneider, Food Safety Specialist, UVM Extension Dale Steen, Nutrition and Food Safety Specialist, UVM Extension Michele Wheeler*, Vermont Farm Share Program Coordinator, Northeast Organic Farming Organization - Vermont (NOFA-VT) Editor: Meg Ashman, Publications Editor, UVM Extension Graphic Designer: Robert Fardelmann, Graphics Director, UVM Extension Photographer: Laury Shea Recipe Support/Organization: Rose Goodman, Secretary, UVM Extension Proofreader: Cathy Yandow, Information Systems Assistant, UVM Extension * Special thanks to Michele Wheeler for her substantial contributions to this book. Michele coordinates the Vermont Farm Share Program, which provides low-income families with half-price memberships in Com- munity Supported Agriculture programs all across the state. Vermont Farm Share is sponsored by the Northeast Organic Farming Association of Vermont (NOFA-VT), a nonprofit membership organization of farmers, gardeners, and consumers. NOFA-VT works to promote a healthy, safe food system in Vermont. For more information about Farm Share or any other NOFA-VT programs, call 434-4122, or find them on the Web at www.nofavt.org.
    [Show full text]
  • Banqueting Menu
    Banqueting Menu The following provide a wide choice of dishes for banqueting, receptions and dinners. Please select one starter, one main course and one dessert for your party (this excludes special dietary requirements). The price of your three-course menu including coffee and truffles, is determined by your choice of main course and all dishes can be adapted to suit individual requirements. STARTERS Tomato & Red Pepper Soup topped with crumbled Feta Cheese (v) Wiltshire Ham Hock & Parsley Terrine, Homemade Piccalilli, Seeded Crostini White Onion, Thyme & Cheddar Soup, Parmesan Crostini (v) Chicken Liver Parfait, Marinated Pear, Picked Walnut & Port Jelly Plum Tomato, Mozzarella, Basil Pesto and Cracked Black Pepper (v) Warm Goat’s Cheese & Red Onion Marmalade Tart, Pickled Pearl Onions, Lambs Lettuce (v) Fried Halloumi Cheese, Lime & Caper Vinaigrette and Watercress (v) Traditional Smoked Salmon, Capers, Lemon in muslin, Brown Bread & Butter Smoked Duck Salad, Spiced Orange, Rocket Leaves, Toasted Pine Kernels Classic Prawn Cocktail with Bloody Mary Sauce Melon, Prosciutto & Raspberries Ginger & Coriander Crab Cakes, Crispy Seaweed, Sweet Chilli Sauce Smoked Salmon and Crayfish Roulade, Pickled Cucumber, Crème Fraîche and Dill MAIN COURSES £37 Grilled Chicken Supreme, Lemon & Tarragon, Mushrooms, Lemon Mash Peas & Lettuce Traditional Roast Chicken, Sage & Onion Stuffing, Roast Potatoes and Vegetables Roast Loin of Wiltshire Pork, Apricot, Apple & Sage Stuffing, Roast Potatoes and Vegetables Grilled Salmon Fillet, Braised Fennel, Crushed New Potatoes, Orange & Chive Butter Sauce Slow Cooked Daube of Beef, Colcannon Potato, Glazed Carrots and Broccoli Roasted Squash Risotto, Red Peppers and Rocket (v) Aubergine, Tomato, Courgette & Feta Moussaka, Mixed Leaves (v) Roast Breast of Wiltshire Turkey, Pigs in Blankets, Chestnut Stuffing, Roast Potatoes and Vegetables Wild Mushroom Filo Parcel, Pilau Rice, White Wine Velouté (v) Please note: Some dishes may contain nuts.
    [Show full text]
  • The Modern Food Dictionary
    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
    [Show full text]
  • Moong-Masoor Dal Tadka
    MOONG-MASOOR DAL TADKA -INSTANT POT PRESSURE COOKER RECIPE- BY AJIT SAHI There are some recipes that just speak of home and this is one of them. Dal is a term in several Indian languages that refers to dried lentils, legumes and beans. It’s as staple as it gets when it comes to the Indian diet. This version uses husked and split yellow and red lentils. The texture of this dish is soupy, but with a creamier texture than that of a straight broth. We sometimes call it peeli dal – meaning yellow dal – for its obvious golden appearance when finished. Moong-masoor dal is a classic Punjabi comfort food and it can be paired with white basmati rice or fresh rotis (Indian flatbread). These lentils would be mild on their own, but with the tadka or tempering with aromatics, makes it anything but. This was one of the first things I learned how to make from Varinder’s mom Ajit, and it still continues to be in our weekly rotation of dishes. The beauty of this dish is its simplicity and the fact that it takes a short time to prepare. Enjoy this very special and authentic taste of our home. – Anita Sahi makes 4-6 servings INGREDIENTS Cooking the dals • ½ c Moong (Mung) Dal (Husked, Split) • 1 tsp Ginger (Minced) • ½ c Masoor Dal • 1 Onion (Medium, Diced) (Red Lentils, Husked, Split) • 1 Jalapeño or Serrano Chili (Chopped) • 2.5-3 c Filtered Water • 2-3 Roma Tomatoes (Diced, To yield 1.5 c) • Pinch Turmeric • 1 tsp Turmeric • Pinch Red Chili Powder • 1 tsp Red Chili Powder • Pinch Sea Salt • 1 tsp Coriander Seed (Freshly Ground) Tadka (Tempering with aromatics) • To Taste Fresh Squeeze of Lemon Juice • 2 T Ghee (Clarified Butter) or Olive Oil (Optional) • 1 tsp Cumin Seeds • Garnish Cilantro Leaves (Freshly Chopped), • 1 tsp Garlic (Minced) Butter or Ghee MOONG-MASOOR DAL TADKA -INSTANT POT PRESSURE COOKER RECIPE- BY AJIT SAHI PREPARATION 1.
    [Show full text]
  • Prix Fixe Menu $32.00 HORS D'oeuvres Herb Crepe, Braised Chicken, Wild Mushrooms, Frisee
    Lunch Prix Fixe Menu $32.00 HORS D'OEUVRES Herb Crepe, Braised Chicken, Wild Mushrooms, Frisee Or Mixed Greens, Strawberries, Toasted Hazelnuts, Bleu Affine Dressing ENTREES Pan Seared Pork Mignon, Creamy Orzo, Natural Jus Or Crispy Branzino, Spring Onion Risotto, Lemon Beurre Blanc DESSERTS Tahitian Vanilla Crème Brûlée Or Raisin and Walnut Bread Pudding, Maple Walnut Ice Cream Hors D'Oeuvres Brasserie Perrier Hors D'Oeuvres SOUP D'JOUR CHILLED SOUP DU JOUR HOUSE SMOKED SALMON warm potato blinis, citrus lime crème fraîche TRUFFLED ARTICHOKE TORTOLONI Braised beef short rib, lemon confit HOUSE-MADE CAVATELLI pancetta, savory tomato butter TUNA TARTARE garlic soy dressing, toasted wontons POACHED JUMBO SHRIMP COCKTAIL CHARCUTERIE PLATE SAUTEED LUMP CRAB CAKE tartar sauce STEAK TARTARE pomme gaufrette ESCARGOTS hazelnut garlic butter ARTISANAL CHEESE PLATE Salades Brasserie Perrier Salades CHOPPED VEGETABLE SALAD crumbled feta, dijon dressing CAESAR SALAD parmesan tuile SALADE NICOISE with fresh sashimi grade tuna SALADE LYONNAISE bacon, crispy potato, poached egg, sherry vinaigrette ROASTED BABY BEET SALAD garnished with goat cheese, spiced walnuts, & aged balsamic CRISPY DUCK LEG CONFIT SALAD french lentils du puy Entrees Brasserie Perrier Entrees PRINCE EDWARD ISLAND MUSSELS & FRITES SAUTEED SALMON PAILLARD spring vegetable fricasse, sweet pea vinaigrette B.P. BURGER ground prime sirloin, shredded beef short ribs, seared foie gras, black truffle cheese, pomme frites GRUYERE BURGER caramelized onions toasted brioche, pomme frites SEARED
    [Show full text]