DOCSLIB.ORG

Gastronome Alphabetical Style Sheet

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gastronome Alphabetical Style Sheet CHAÎNE ALPHABETICAL Asian (avoid using Oriental– biscotti STYLE SHEET and don’t use ref. to people) bite-size for Gastronome magazine Asiago cheese bittersweet (revised 11/2007) au gratin black-eyed peas au jus black-tie Note: au naturel blancs (wines) Put foreign words in italics. auf Wiedersehen (set rom) blini (always plural) If word is listed in autopilot blintz (pl. blintzes) Webster's, however, avant-garde bloc do not italicize. avruga caviar Bloody Marys blue cheese A B bluegrass bluepoint oysters a cappella baba au rhum bocconcini à la carte baccalà (fritters) bok choy à la king back-up bombe à la mode baguette(s) bon appétit! à la niçoise bailli (l.c. when used alone) bon vivant à point bailliage (l.c. when used bon voyage ackee alone) Bordeaux (also pl.) agnolotti baked Alaska bordelaise sauce ahi tuna baklava borscht aiguillette(s) ballottine bouchée aïoli Balthazar (16 bottles) boudin al dente bananas Foster bouillabaisse Alba truffles barigoule bouillon al fresco barquette(s) bourbon whiskey amaretto (unless specific) Bartlett pear bourguignon(ne) ambiance basmati rice Boursin amid; in the midst of bâton bowfin caviar among bâtonnet brainchild Amontillado (sherry) Bavarian cream brandade amuse-bouche(s) Bavarois bratwurst amuse-gueule(s) Bay Area brazil nut andouille béarnaise sauce bread crumbs angel-hair pasta Beaujolais breadmaking anglaise béchamel breadstick Anna potatoes bed-and-breakfast Brie cheese Angus beef beggar’s purses Brillat-Savarin antipasto, antipasti beignet (fritter) brioche (bread) anytime Bel Paese cheese but en brioche apéritif Belon oyster brochette (skewer), en à point, etc. beluga caviar brochette arctic char Bénédictine Bronze Star of Excellence Armagnac best seafood restaurant brown betty arroz con pollo beurre blanc brûlée art déco beurre noisette brunoise artisanal Bibb lettuce bruschetta artwork biergarten Brussels sprouts arugula billy bi bûche de Noël biplane Bucheron cheese bullfights, -ting charlotte russe corned beef Burgundy Charolais beef cornichon Chartreuse corn on the cob C château(x) côte de veau, boeuf, etc. chateaubriand coulibiac Cabernet Sauvignon Châteauneuf-du-Pape, coulis cabrilla (n) Château d'Yquem, etc. coupe Caesars chaud-froid couscous cachet chaudron court bouillon café au lait Cheddar cheese crab cake café noir cheesecake crab apple café sol chef de cuisine crabmeat calamari cherrystone clams crayfish calf's liver chervil cream puff Calvados sauce chèvre crema catalana Cambozola chevreuil crème anglaise camaraderie chickpea crème brûlée Camembert cheese chiffonade crème de menthe, crème Campari chili (pl: chilies) d'ananas, etc. canapé Chincoteague oysters crème fraîche cancan Chinois = Chinese crème profiterole, but candelabrum, pl. candelabra chipotle profiterole(s) candlepower chock-full Creole (cuisine) cannellini (bean) chopsticks crêpe cannelloni (pasta) chorizo crêpe(s) suzette(s) cannoli choucroute flambée(s) cantaloupe cilantro crépinette cappuccino cioppino crespelle Carême cipollini criss-cross carpaccio clafouti croquant carpetbag steak clubhouse croquembouche cassis coffee cake crostini cassolette (ramekin) cognac (except region) croustade cassoulet (bean & meat dish) cognoscente, cognoscenti croûte, but en croûte catsup (not ketchup) cold water (adj.) crudité(s) caviar coleslaw cucina celery root commis saucier cuisine cellar master compote centerstage concassé D cèpe(s) concierge cervelat (n) confit dacquoise ceviche (n) confiture daikon (radish) Chablis confrère D’Alta challah bread consommé dauphine potatoes, but champagne (lowercase Continental fare, but pommes dauphines before “reception”) continental breakfast décor champignon convive Deep South chanterelle(s) co-proprietor deep-fried chantilly coquilles St. Jacques dégustation charcuterie Cordon Bleu deluxe Chardonnay corn bread demiglace demi-sec F French pastry demitasse French toast deviled façade friandise(s) dim sum fairy tale fricassee, -eed, -eeing DiRoNA Distinguished faraway frijoles (pl) Restaurants of North America farce (stuffing), farci (stuffed) frisée (generally don’t use) farfalle frite(s) dolce (pl. dolci) feste (Ital.) frittata dolcelatte cheese feta cheese fritto misto Dom Perignon, etc. fête(s) champêtre(s) Friuli Dubonnet fettuccine Alfredo, etc. frogs' legs duchess potatoes feuilleté (m.) fruitcake duck liver, ducks’ livers ficelle fruits de mer Dungeness crab filet(s) mignon(s), but fish fund-raiser, fund-raising duxelles fillet filet de boeuf G E fillet (Eng. spelling of filet) filo dough (don't use, galantine(s) East, West use phyllo) galette, but galette de East Coast, West Coast financière caviar, etc. eau-de-vie (pl. eaux-de-vie) fin de siècle ganache éclair fines herbes, but aux fines garbanzo éclat herbes Gastronome magazine écrivisse(s) firsthand gâteau edamame five-potato terrine gaufrette potatoes eggnog flageolets gazpacho egg roll(s) flambé, flambéed, gelato (pl. gelati) eggs Benedict, etc. flambéing gelée elevation flan Genoese élève, élèves (noun, masc.) fleur(s)-de-lis génoise (cake) Émilion floor-length Gewürztraminer en brioche flying-fish roe gingerbread en brochette focaccia glaçage (glaze) en croûte foie gras, but foie de veau, glacé, glacéed en magnum etc. gnocchi ensured Folies-Bergère good-bye entrecôte fondant Gorgonzola cheese entrée Fontina cheese gougère epicurean food service Gouda cheese équipe de cuisine forcemeat goût de terroir escabèche Four Seasons Grand Camérier escargot(s), but petits fra diavolo grand(s) cru(s) gris escargots fraîche granité or granità espresso framboise Granny Smith apples étouffée Frangelico grape grower ever versatile frangipane grapeleaf everchanging freewheeling grapevines extra-virgin free-flowing gratinée (not gratinéed) extraordinaire free-range gravlax eye-opener French dressing Gruyère cheese french fries guinea hen Gypsy Loxahatchee K lyonnaise potatoes H Lyons kabocha habañero kaffeeklatsch M hackelback caviar kaisiki ryori (Japanese haute half shell cuisine) macadamia nut halfway kasha macédoine handmade katafi mâche (lettuce) hand-painted kebab Madeira hard-boiled kickoff magnum hard-pressed kir, kir royal magret hard-shell crab Kobe beef mahimahi hard-working kuchen maître(s) d'hôtel, haricot(s) vert(s), etc. Key lime maître d' (pl. d's) harissa kudos Malmsey haute ambiance kugel Malpeque oyster haute cuisine Kumamoto oysters Manchego cheese herb-infused cream man-made high rollers L marinade (sauce) hoisin marinara hollandaise sauce labeled marinate homemade, homemaker Lady apples marinière hors d'oeuvre(s) langouste, langoustine(s) marrons glacés house-made la nouvelle cuisine Marsala huître lapereau(x) mascarpone lasagna (pl. lasagne) matchup I Latin-American matzo(s) latté mecca ice cream lavosh medallions but médaillons Ice Wine (use caps if used légumes Médaille Présidentielle with proper name, lemongrass mélange even if N.V.) lifelong melba toast innumerable lifestyle menu, menu dégustation intronisation lightbulb meringue lighter-style mesclun J limoncello méthode champenoise lingonberry Methuselah (6-liter, 8 bottles) jalapeño linguini Mettwurst jambalaya Linzer torte meunière jardinière liqueur Messrs. (abbrev. for Jazz Age liter Messieurs) jellyfish littleneck clam microbrewed jerk-style chicken litchi(s) (not lychee,etc.) micromanage Jeroboam (4 bottles) lobster tail microgreens jícama lollo rosa midday joie de vivre (Rom) lollipop lamb chops Middle Eastern Jolly Ole England (or Old) long-awaited mignardise(s) julienne (noun, adj, verb) longtime mignonettes jus, au lookout mille(s)-feuille(s) jus lié low country millennium, the mincemeat New Year parfait minestrone New York–style (n-dash) Paris’s mini- (BUT minivan) niçoise parklike minipumpkin Noël Parmesan cheese mirepoix noisette parmigiana mirabelle pears nondeserving Parmigiano-Reggiano mirin non-member, non-vintage, pass-arounds mission figs etc. passion fruit Mlle. (abbrev. for nonprofit pastillage Mademoiselle) nonstop pastis Mme. (abbrev. for Madame) Northwest pâté, pâté de foie gras Moët notwithstanding Patissier (= Pastry, change to mojo nougat, nougatine (n) Pastry Chef in title) mole (sauce) nouvelle cuisine Pauillac monkfish nuovo-flamenco paupiette(s) Montrachet N.V. pavé morel Pear (or Poire) William Moselle O Pedro Ximenez mother-of-pearl pepper pot Moulard duck objet d'art (set rom) peppercorn aison moules marinières oenological, oenophile percent moussaka Oktoberfest périgourdine mousse old-fashioneds persillé mousseline Old South petit(s) four(s) mouthwatering omelette petit-gris (snail) mozzarella cheese onaga phyllo (not filo) mulligan stew orégano pièce de résistance (set rom) mulligatawny Oriental (avoid using, and pignoli (pine nut) multicolored don't for people) pilaf multicourse Orthodox Pinot (grape), Pinot Noir multicultural orzo pipérade multistation osetra caviar piroshki multitalented osso buco pistou Muscadet ouzo place card Muscovy duck (Peking duck, oven-dried, oven-smoked place mat Long Island duck) overripe poissonier myriad (use: a myriad of) oysters Rockefeller poivrade sauce polenta N P pommes frites pomodoro naan (bread) paella ponzu nage paillard porcini (mushrooms; porcine naïve, naïveté paintbrush is the singular) Napa cabbage panaché port wine (but Porto) Napoleon, but Napoléon pancetta portobello mushrooms cognac panfried posole, pozole navarin pan-seared pot-au-feu Neapolitan panisse pot stickers Nebbiolo panna cotta poussin Nebuchadnezzar (20 bottles) papillote premier cru(s) New American Cuisine pappardelle primo (course), etc. prix fixe Romano cheese Señor profiterole(s) romescu
Load more

Recommended publications
  • Affogato Caffe' E
    AFFOGATO CLASSICO.......................................................................................................... 28 TL Kahve ve vanilya aromalı bufalo sütlü dondurma, espresso shot Buffalo milk ice cream with coffee vanilla, espresso shot EXOTİC. ............................................................................................................ 28 TL Passion fruit ve ananas kreması, vanilyalı dondurma, mango shot Passion fruit and pineapple cream with coffee vanilla, espresso shot CANNOLİ. ......................................................................................................... 28 TL Panna cotta, bufalo sütlü dondurma, portakallı çikolata shot Panna cotta, buffalo milk ice cream, orange chocolate shot NOCCIOLA. ...................................................................................................... 28 TL Beyaz çikolatalı mousse, fındıklı dondurma, gianduia shot White chocolate mousse, hazelnut ice cream, gianduia shot CAFFE’ E TE’ Cofees Tea ESPRESSO................................15 TL EARL GREY .................................. 18 TL MACCHIATO .............................. 15 TL ROSEHIP HIBISCUS. .............. 18 TL CAPPUCCINO.......................... 17 TL ENGLISH BREAKFAST ............ 18 TL LATTE MACCHIATO ............... 16 TL FENNEL. ................................... 18 TL TURKISH COFFEE. ................. 15 TL GREEN TEA. ............................ 18 TL CAFFE LATTE. ........................ 17 TL LINDEN. ................................... 18 TL CAMOMILE. ...........................
    [Show full text]
  • A New World of Frozen & Specialty Food 2017
    A New World of Frozen & Specialty Food 2017 Condiments 04 Jams & Jellies 20 Vegetables 34 Sides & Appetizers 54 Cheese & Specialty 68 Breads 78 Pastry ingredients 90 Doughs & Pastries 130 Desserts 150 3 4 CoNDimeNtS White Toque imports Maille Original Dijon mustards and vinegars for food service. In addition to the Maille line, we have selected exclusive, all natural, condiments to enhance recipes including gourmet ketchup, European sauces, Espelette pepper and more. 5 6 10000 Maille Dijon Mustard Original Maille Dijon mustard made with Brassica Juncea black and brown seeds. A smooth mustard delivering heat at the finish. 4/1 gal mUStARDS It all started in 1747, when Master Maille, “the greatest mustard and vinegar maker of all time”, became the official supplier to the Grand Courts of Europe. Today, Maille is still manufactured with the same tradition and values of the “House of Maille.” 10002 Maille Dijon Mustard This retail jar is an up-scale presentation for a table top. Maille is the brand of distinction since 1747. 6/7.5 oz 10003 Maille Honey Dijon Mustard The aroma and flavor is predominantly mustard. Honey adds a touch of sweetness but does not compete with the primary notes. 6/8.1 oz 7 10004 Maille Dijon Mustard Traditional Dijon mustard miniatures to enhance an exclusive room service and condiment offerings. 72/1.4 oz 10005 Maille Dijon Mustard Squeeze Bottle On the go or for casual dining, Maille Dijon in a squeeze bottle is a recognizable quality brand. 12/9.7 oz 10010 Maille Dijon Mustard Sulfite Free A great option to use for a preservative free recipes.
    [Show full text]
  • Stall 8 P-Ifee. Pla.Ce. Seattle., Wcuhington 9SI01 CATHY CONNER 624-2222
    Stall 8 P-ifee. Pla.ce. Seattle., Wcuhington 9SI01 CATHY CONNER 624-2222 CROISSANTS Ham and Cheese Pain Aux Raisin Oreitlon - Croisant dough with apricot halves and pastry cream Almond Croissants BRIOCHE Small a tete Large a tete Pain aux Raisins Loaf Loaf with Raisins Loaf with cinnamon sugar, brown sugar, walnuts Swiss Brioche - Brioche cake with candied fruits soaked in rum and glaced with glace a l'cau flavored with rum. Brioche cinnamon rolls BREAP French Baguette - short. TARTES Apple - Fresh apple with pastry cream on pate Feuilletfe. Amandines - fruits with almond cream in light buttery pastry - • Apricot • Pear • Peach • Plum Lemon Tarte - lemon butter filling in Pate Sucree shells covered with osettes of meringue. Linzer Tarte - Linzer tarte shell with rasberry jam. Conversation - Almond filled tartes baked with sliced almonds a Glace Royale. Tarte Tatin - Carmalized apple baked with puff paste. Cherry and Pineapple tartes baked with Pate Fenilletee. 7 - POMMES GAl/ROCf/E Half an apple cored and filled with raisins and rum flavored pastry cream, wrapped in puff pastry. CHAUSSON AUX POMMES [loJiae OK mall) Apple puree wrapped in puff paste, similar to a turnover. PITfilt/IER Band or round. Puff paste filled with almond cream and topped with almonds. PALMIERS Folded twice or four times, large or small. miLE HUJLLES Layers of puff pastry and Kirsh flavored pastry cream. GlSced with fondant and chocolate or just powdered sugar. CONVERSATIONS Almond cream tartes covered and baked with sliced almonds or Glace Royal. PARIS BREST Choux Paste with sliced almonds, shaped in ring, cut in half and garnished with Praline cream.
    [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]
  • Social Media Calendar "Success Doesn't Come from What You Do Occasionally
    ##CCoonntteennttQQuueeeenn Social Media Calendar "Success doesn't come from what you do occasionally. It comes from what you do consistently." -- MMAARRIIEE FFOORRLLEEOO FFEEBB HHOOLLIIDDAAYYSS && PPOOSSTTIINNGG IIDDEEAASS 2/1 - Baked Alaska Day 2/8 - Kite Flying Day 2/16 - World Whale Day 2/1 - Bubblegum Day 2/8 - Laugh And Get Rich Day 2/17 - Random Acts Of Kindness Day 2/1 - Wear Red Day 2/8 - Opera Day 2/17 - My Way Day 2/1 - Car Insurance Day 2/8 - Molasses Bar Day 2/17 - World Human Spirit Day 2/1 - World Read Aloud Day 2/9 - Read In The Bathtub Day 2/18 - Drink Wine Day 2/1 - Decorating With Candy Day 2/9 - Pizza Day 2/18 - World Battery Day 2/1 - Working Naked Day 2/10 - Umbrella Day 2/18 - Pluto Day 2/1 - Serpent Day 2/10 - World Marriage Day 2/19 - Chocolate Mint Day 2/2 - Ice Cream For Breakfast Day 2/10 - Cream Cheese Brownie Day 2/20 - Love Your Pet Day 2/2 - Lace Day 2/11 - Clean Out Your Computer Day 2/20 - Cherry Pie Day 2/2 - Hedgehog Day 2/11 - Get Out Your Guitar Day 2/21 - Sticky Bun Day 2/2 - Crepe Day 2/11 - Make A Friend Day 2/21 - Introduce A Girl To Engineering Day 2/2 - Tater Tot Day 2/11 - Satisfied Staying Single Day 2/22 - Margarita Day 2/2 - Take Your Child To The Library Day 2/11 - White T-Shirt Day 2/22 - Walking The Dog Day 2/2 - Groundhog Day 2/11 - Pro Sports Wives Day 2/22 - World Yoga Day 2/2 - Candlemas Day 2/12 - Darwin Day 2/23 - Open That Bottle Night 2/3 - Carrot Cake Day 2/12 - Extraterrestrial Culture Day 2/23 - Play Tennis Day 2/3 - Yorkshire Pudding Day 2/13 - Radio Day 2/23 - Banana Bread
    [Show full text]
  • Looking for Some New Recipe Ideas for Your HB Fundays Party? We’Ve Got You Covered!
    Looking for some new recipe ideas for your HB Fundays party? We’ve got you covered! From our take on that old favourite banana split, to a deliciously decadent adult-only treat, here are some simple recipes to jazz up your ice cream party! Banana Split Ice Cream Cake Ingredients 250g digestive biscuits 100g butter (melted) 3 bananas (sliced) 1 brick of Hazelbrook HB Vanilla ice cream - softened 1 brick of Hazelbrook HB Banana ice cream - softened 1 brick of Hazelbrook HB Raspberry Ripple ice cream - softened For serving: Whipped cream Maraschino cherries Chocolate or Strawberry syrup - optional Method 1. To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl and then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. 2. Arrange the banana slices on top of the biscuit base 3. Scoop the vanilla ice cream over the bananas and spread in an even layer. Freeze for approx. 20 minutes. Repeat with the banana ice cream and freeze for another 20 minutes. Add the raspberry ripple ice cream and then freeze for 1 hour 4. When you are ready to serve, release the springform tin and slice the cake. Top each slice with whipped cream, a cherry and your favourite syrup.
    [Show full text]
  • Mille Et Une Nuits DE CHARME
    Mille et une Nuits DE CHARME FEUILLETEZ, FLÂNEZ, CHOISISSEZ VOTRE ACTIVITÉ et réalisez vos rêves... NOUVEAU À PARTIR D’AVRIL 2017 UNE APPLI POUR VOUS SIMPLIFIER LA VIE La Garantie La mise à jour en temps contre la perte et le vol réel des partenaires de votre coffret de votre coffret Des photos et des avis La possibilité de clients pour vous contacter le partenaire aider dans votre choix sélectionné en un clic Pour bénéficier de ces services et bien d’autres encore, téléchargez vite l’application wonderbox sur votre smartphone. © savitskaya iryna-Shutterstock iryna-Shutterstock © savitskaya Au début de toutes les belles histoires… Une rencontre, celle de Bertile Burel et James Blouzard. Un coup de foudre, la découverte d'une passion commune qui réveille leur quotidien, pimente leur vie et leur laisse une multitude de souvenirs merveilleux : voyager, découvrir de nouvelles cultures, vivre des instants magiques. Après un voyage de noces inoubliable en 2003 où ils partent faire le tour du monde non pas en 80 jours mais durant 6 mois, ils rentrent en France et décident de partager leur amour de la découverte afin d'offrir une parenthèse enchantée, d'abord à leurs proches, puis à qui le désire. C'est ainsi que la société Wonderbox voit le jour. Le concept de coffrets cadeaux existe déjà, mais comment le rendre unique, différent, intemporel et surtout mémorable ? Riches de leurs expériences communes, tant sur le plan personnel que professionnel, Bertile et James se lancent corps et âme dans cette nouvelle aventure. © Galyna Andrushko, Rock and Wasp, DfrolovXIII, Elena Rudakova-Shutterstock Elena Rudakova-Shutterstock DfrolovXIII, and Wasp, Rock © Galyna Andrushko, Réenchanter le quotidien, ne jamais laisser place à la routine, offrir plus que des émotions, du rêve, voilà ce que nous voulons vous transmettre à travers nos coffrets cadeaux.
    [Show full text]
  • How Many French Desserts Can You Name?
    How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
    [Show full text]
  • Maggiano's Signature Spumoni + Maggiano's Signature Spumoni Made Especially for Us
    MAGGIANO’S Sample DessertMenu Desserts Apple Crostada, Caramel Sauce Granny Smith apples baked in a pastry crust dipped in cream and crystallized sugar. Served with caramel sauce and a scoop of vanilla bean ice cream. N.Y. Style Cheesecake, Seasonal Fruit New York style Ricotta cheesecake topped with fresh berries and whipped cream Nonna's Toasted Pound Cake, Caramelized Bananas Toasted poundcake with caramelized bananas, hot fudge and vanilla bean ice cream Creme Brulee Rich and creamy vanilla custard with a hint of citrus, caramelized sugar crust, topped with fresh strawberries. Chocolate Zuccotto Cake Chocolate cake layered with sambuca chocolate mousse, iced with chocolate frosting and dusted with cocoa powder Chocolate Zuccotto Bites Bite-size bites of our Chocolate Zuccotto Cake Tiramisu Ladyfinger cookies soaked in espresso and coffee liqueur layered with Mascarpone, dusted with cocoa powder and served with chocolate shavings Mini Dessert Sampler The very best of our Classic Desserts served in individual-sized portions. Tiramisu, Crème Brulee, Apple Crostada, Chocolate Zuccotto Cake, New York Style Cheesecake Vera's Lemon Cookies Crescent shaped lemon cookies glazed with lemon frosting Homemade Profiteroles Pastry shell filled with vanilla bean ice cream and topped with hot fudge and fresh whipped cream Maggiano's Signature Spumoni + Maggiano's signature spumoni made especially for us. A blend of pistachio, chocolate and cherry ice cream. Vanilla Bean Ice Cream Creamy ice cream with hints of vanilla bean..
    [Show full text]
  • Hors Descriptions Updated
    Antipasto Display Bouquetière of Fresh Crudités and Dip a bountiful display of Italian Cheeses, Genoa Salami, a dramatic and colorful display of fresh vegetables such as green and black olives, pepperoncini, and yellow squash, zucchini, mushrooms, cauliflower, broccoli, balsamic marinated artichokes red and green bell pepper, and grape tomatoes, accompa- nied by red pepper and buttermilk ranch dips Arancini de Riso Creamy risotto rolled with Asiago Cheese, breaded and deep Boursin Cheese Soufflé fried, served with marinara sauce for dipping miniature boursin cheese soufflés in a panko crust garnished with red grape relish Artichoke Parmesan A rich spread of artichoke hearts and parmesan cheese Boursin Fig Flowers served on garlic toasted baguettes rich boursin cheese with a fig glaze baked in a phyllo shell Asiago Cheese Puffs: Boursin Shrimp Canapé Pate a choux dough blended with imported Asiago cheese phyllo cups filled with boursin shrimp cream and garnished and golden fried. Somehow the center stays soft and cheesy with red green and yellow pepper confetti and the out side is very crispy Brie Beggar’s Purse Asian Egg Rolls layers of crispy phyllo buttered pastry filled with Traditional wontons wrapped with Asian vegetables and fresh raspberries, toasted almonds and pork, deep fried until golden brown imported soft Brie Cheese – served warm Assorted Bruschetta Bruschetta Presentation Roasted Garlic and Sun Dried Tomato Grilled Chicken, Olive Tapenade, Red Pepper Pesto, and Feta Artichoke Asiago Cheese, and Plum Tomato Smoked Ham, Pineapple
    [Show full text]
  • 10 756811 Bindex.Indd
    COPYRIGHTED MATERIAL 172 HANDS-OFF COOKING index INDEX 173 A Applesauce Bread, 152 Beans Almonds Asian cuisine Baked, with Apples and Amazing Coconut Pie, 165 Ants Climbing a Tree, 137 Jalapeño, 28 Banana Bread, 154–155 Ceviche with Lime, 18 black, in Pork Chili with Sweet Bistilla (Moroccan Meat Pie), Cucumber Salad, 13 Potatoes, 48–49 74–75 Peanutty Cabbage Rolls, 90–91 green, in Vegetable Biryani, 126 Catalan Chicken, 102–103 Roasted Asian Pesto Fish, 97 Italian, in Chicken Potpie, 66–67 Chicken with Raisins and (Butter Spinach Dal, 52 lima, in Brunswick Stew, 47 Chicken), 132–133 Thai Beef Curry, 142–143 Red, Andouille and, 46 Nutty Pumpkin Lasagna, 82 Asian Pesto Fish, Roasted, 97 Smoky Vegetable Chili, 124–125 Pomegranate-Almond Chicken, Asparagus Bread Pudding, Savory, Soup, Caribbean Black Bean, 37 98–99 72–73 Beautiful (Not Just For) Summer Romesco Sauce, 89 Avocado-Tomatillo Soup, Chilled, Pudding, 166–167 Almond butter 43 Beef Chicken Mole, 140–141 and Barley Stew, 50–51 Pomegranate-Almond Chicken, Caramelized-Onion Brisket, 85 B Crista’s Meatballs and Marinara, 98–99 The Back Porch restaurant, 21 Almond milk, 133 134–135 Backyard Camp-Out Dinner, Curry, Thai, 142–143 Chicken with Raisins and 100–101 Almonds (Butter Chicken), Egyptian Macaroni en Crema, Bacon 84 132–133 Baked Polenta with Peppers Aloo Cholay (Chickpea-Potato Grandma Martin’s Swiss Steak, and, 83 127 Curry), 54 Pea Soup Ann, 44–45 Amazing Coconut Pie, 165 Perfect Pot Roast, 106–107 Roasted German Potato Salad, Texas Chili Meat Loaf, 86–87 Andouille sausage 16 Jambalaya, 131 Beer Smoky Manhattan Clam Beef and Barley Stew, 50–51 Red Beans and, 46 Chowder, 55 Ants Climbing a Tree, 137 Beets Baked Beans with Apples and Roasted Root Vegetables, 88 Apple(s) Jalapeño, 28 Baked Beans with Jalapeño and, Bell peppers, see Pepper(s) Baked Onions, Ratatouille-Stuffed, Berries.
    [Show full text]
  • Food Production
    Food Production Best of Chinese cooking-Sanjeev Kapoor- Popular Prakashan, Mumbai- 2003 Food Preparation for the professional- David A. Mizer, Mary Porter, Beth Sonnier, Karen Eich Drummond- John Wiley and Sons,Inc- Canada- 2000 A concise encyclopedia of gastronomy- Andre l. simon- The Overlook Press- 1981, Mastering the art of French Cooking- Julia Child, louisette bertholle, Simone Classical cooking- The Modern way- Eugen Pauli, 2nd edition,Van Nostrand Reinhold, New York 1989, B- 4 Beck, , penguin books, 2009, b-5 Joy of cooking- Irma S. Rombauer, Marion Rombauer Becker, The New American Liabrary, New York, 1974- b-6 Syllabus- 1 Introduction to cookery- A. Level of skills and experience B. Attitude and behavior in Kitchen C. Personal hygiene D. Uniforms and protective clothing E. Safety procedure in handling equipment 2. Culinary history- Origin of modern cookery 3. Hierarchy area of department and kitchen a. Classical brigade b. Modern Staffng in various category hotels c. Roles of executive chef d. Duties and responsibilities of various chefs e. Co-opeartion with other departments 4. Culinary terms- A. list of (common and basic) terms B. Explanation with examples 5. Aims and objectives of cooking food A. Aims and objectives of cooking food B. Various Textures C. Various Consisatencies D. Techniques used in pre-preparation E. Techniques used in preparation 6. Basic Principles of Food Production-1 i) Vegetable and Fruit Cookery A. Introduction – Classification of Vegetables B. Pigments and colour Changes C. Effects of heat on vegetables D. Cuts of vegetables E. Classification of fruits F. Uses of fruits in cookery G. Salads and salad dressings ii) Stocks A.
    [Show full text]