DOCSLIB.ORG

A Sustainable Cookbook for West Australian Seafood Foreword

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A Sustainable Cookbook for West Australian Seafood Foreword SCALE TO TAIL A SUSTAINABLE COOKBOOK FOR WEST AUSTRALIAN SEAFOOD FOREWORD The way this book works If you think a fish is bad supporting healthy fisheries. And there are some names that eating, you might just need to In putting this book together, really leave you scratching your cook it differently. we put a call out to local head like red emperor, which is This book lives by that motto. fishers to send us their technically a snapper. And then Our pickiness when it comes to favourite ways of cooking there's queen snapper, which is seafood is putting pressure on unpopular fish. actually a morwong. our fisheries. Chef Paul “Yoda” Iskov of WA Use the species name and you In the pages that follow, you restaurant Fervor features can’t go wrong. will find recipes that will strongly with recipe ideas that If a restaurant tells you leave you wondering why you ever surprise and inspire. they’re using “snapper”, probe threw those “sh#t fish” back. The book is dedicated to West a little deeper and ask them And you’ll find ways to cook Australian seafood and includes exactly what type of snapper with scraps that would otherwise a species guide at the back. they’re talking about. be destined for the bin. We’ve used the species name of It could be any number of Why neglect that crayfish head the fish, rather than the common unsustainable species. when you can turn it into name, because common names are This book stems from a love of something delicious? notoriously confusing – one fish the ocean and a passion for If we broaden our range of can have any number of different food. seafood, we can help replenish nicknames. I hope you have fun with it. the stocks of our more A red snapper, for example, is favoured species. also known as nannygai, a bight Sustainable cooking is a simple redfish or simply a redfish. Dr Jordan Goetze Marine Scientist way you can play your role in Jordan and Yoda met surfing in Albany, sharing a passion for the ocean and the creatures within it. Yoda has a great ethos where he wanted to ensure that the seafood he used was sustainable and would often ask Jordan for advice when using something new. This created the perfect recipe for the Scale to Tail cookbook. Dr Jordan Goetze Paul 'Yoda' Iskov Dr Jordan Goetze is a marine ecologist at Curtin Paul Iskov established Fervor in March 2013, with the University, who studies the impacts of fisheries aim of providing a “culinary experience you can’t get management and conservation strategies. However, Jordan anywhere else”. Fervor harness locally sourced native also loves to catch and eat the fish that he studies. produce and share it with diners at unique locations Luckily, he believes in a compromise where we are still across WA, including salt lakes, beautiful bushland and able to catch and eat the seafood we love, but minimise pristine beaches. Paul boasts an outstanding resume, the impact on these populations. His work across the including experience in highly acclaimed kitchens around globe, including developing countries in the Indo-Pacific the world, including Vue De Monde, Amuse, D.O.M, COI, and East Africa has provided a unique insight into the Pujol and Noma. He has a great love and respect for the different ways fisheries are managed. Seeing the broad environment and endeavours to portray this through his range of seafood that is eaten and how little is wasted in food, locations, dedication and passion. countries that rely on seafood to survive and comparing this to Australia where people are extremely fussy and waste a lot, has provided Jordan with the motivation Online native pantry to create this recipe book. We are extremely fussy in Australia and waste a lot. Plants Ingredients While a lot of the seafood used in this book can be found readily when cleaning your own catch, you may not be tuckerbush.com.au/plants maalinup.com.au able to find it at your local fishmonger as it is quite geographeplants.com outbackpride.com.au often thrown away. However, if everyone keeps asking bushfood.biz for it this will change. If you are fishing yourself, marvicknativefarms.com.au make sure you follow the bag and size limits outlined in WA's recreational fishing guide fish.wa.gov.au or the mayiharvests.com Recfishwest App. The rules outlined here are one of the wasandalwoodnuts.com.au main reasons our fisheries are still in a great state. Jordan and Paul Fervor Kitchen Dunsborough, WA Jordan and Paul Fervor Kitchen Dunsborough, W.A. Mick, Jordan, Paul Beer Farm, Metricup, WA CONTENTS Stocks Pizzas; Condiments Fish Stock 9 Golden Cray-Time 53 Fish Seasoning 88 WA Lobster Stock 11 Yabby Dabba Dough 54 Chilli Salt 89 Pillies and Chillies 55 Kewpie Tartar 90 Recipes Lemon Myrtle Emulsion 90 Abalone 16 Pork and Crayfish Gyoza 56 Lemon Pepper 91 Anchovy Fries 18 Cured WA Salmon with Finger Lime 59 Pickled Chillies 93 Baldchin Head Risotto 20 Santana Salt Crust Fish 61 Jordan's Dill Pickles 94 Beer Braised Scallop Skirts 22 Sardines with Bush Tomato Puree 63 Sardine Garum 95 Cockle and Fish Chowder 24 Sashimi Skippy 65 Cockle Miso 26 Spaghetti Vongole 67 Prep Crustac-Em's Rice Paper Rolls 27 Sweetlip Laksa 69 Crayfish Heads 97 Desert Lime Octopus 29 Thai Fish Cake Wraps 71 Fish Head Brawn 100 Jimmy's Fish Ribs 31 West Coast Paella 73 Filleting Ribs 101 Koro Kokoda Pacific Ceviche 33 Vietnamese Squid Salad 76 References Lobster Bisque 35 Watto's Pickled Jumbo Legs 78 Species To Eat 106 Lemon Myrtle Squid Wings 37 Whiting with Sour Cream and Finger Lime 81 The Fish Flavour Table 108 Lime Speckled Fish and Chips 39 Whiting Burger 83 Species To Make The Most Of 109 Moqueca Brazilian Stew 41 Yellowtail Nigiri 85 Muka Yabbies 45 Mussels With Beach Herbs 47 Pickled Mussels 49 NAME 2/2 STOCKS 1 Litre 1/2 2/3 Difficulty FISH STOCK By Paul Iskov & Jordan Goetze SUSTAINABLE TAIL So many anglers throw away the head and frames of the fish they catch. This is a shame because the scraps can be made into an amazing stock that will beat any store-bought product by a long way. Next time you catch a decent fish, keep everything but the guts and give this stock a go. It is used in a heap of recipes throughout the book. By Dr Goetze Fish Stock 2/2 Ingredients Method 1 cup diced onion • Soak fish bones and heads in water with salt for an hour, 1 cup diced wash, strain fennel bulb 1 cup diced celery • In a large pot heat oil and sauté veg until cooked 2 garlic gloves crushed • Add wine, water + fish bones 1 cup dry • Bring to a simmer and skim any white wine scum. Cook for 20 minutes 1 ltr water • Strain through fine strainer. Bay leaf Keep in fridge for 5-7 days 2 sprigs of sea or freeze. celery or parsley 2 tbsp sea salt 2 tbsp veg oil 4 pepper corns 1 kg fish frames (head and bones) from any white fleshed fish 3 Litres 1/3 2/3 Difficulty SUSTAINABLE TAIL WA I do a lot of diving for western rock lobster and got sick of throwing away the heads. It seemed a waste because the head LOBSTER holds more than half the creature’s weight. I tried making cray head stock one day and have never looked back. It is relatively easy to make, you can freeze it in bulk and STOCK use whenever needed. I use this stock as a By Jordan Goetze replacement for any recipe that uses fish stock. You will love the flavour it brings to a dish. It is used in many recipes throughout the book so be sure to give it a try. WA Lobster Stock 2/3 Ingredients 1 large fennel 2 carrots 1 large onion 3 sticks of celery Handful of mushrooms 3 or 4 cloves garlic Or whatever vegies you have in the fridge (carrot and celery are the only crucial ones) Crayfish1 heads and small legs (eat the big ones) 1 to 2 cups of white wine, cider or apple juice, whatever you have. Parsley with stalks 1 small tub of tomato paste (2 -3 tbsp) or fresh tomatoes cut up (2 should do) ½ tsp cayenne pepper 2 tsp fennel seed ground or not 2 tsp coriander ground or not 3 bay leaves Salt and pepper to taste 1/3 cup olive oil WA Lobster Stock 3/3 Method Plating • See page 97 for how to for a few minutes. Use as a replacement prepare heads. Remove Add the parsley with for anything that the deadman’s fingers/ stalks. Throw in the uses fish stock, feathers and a small cray heads, shells and such as laksa, sac with sand/grit just legs and cook, turning chowder, paella, behind the mouth inside them until they are red. bisque or stew. the head. Keep the Add the tomato paste See recipes on coral/mustard because and everything else pages 69, 24, 73, this is what gives it (herbs or spices). Stir, 35, and 41. flavour. To do this, then fill with water so press the base in- it covers the lobster between the legs down so shells and heads. Bring it cracks away from the to the boil, then simmer rest of the head. on low heat for around 3 hours. Roughly crush • Use the biggest pot you the shells with a potato have and chop up all masher to increase the the veggies.
Load more

Recommended publications
  • LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder
    LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder, Sherry Pepper & Black Rum 10 Classic Caesar, Romaine, Garlic Croutons, Shaved Parmesan 15 Garden Greens, Artisanal Greens, Cucumber, Mandarin Orange, Grape Tomato, Pepperoncini, Blue Cheese, Citrus Vinaigrette 15 (v/gf) * Add: Shrimp 10, Wahoo 12 or Chicken 7 Drunken Mussels, White Wine, Garlic, Lemon, Garlic Crostini 18 Nacho Basket, Cheddar, Guacamole, Sour Cream, Pico de Gallo, Jalapenos 21 (v) Off the Hook Tacos, Blackened Wahoo, Flour Tortilla, Avocado, Pickled Onion, Citrus Slaw, Marinated Tomato, Crème Fraiche 17 Tuckers Cross Wings, Portuguese Hot Sauce, Celery, Smokey Blue Cheese Dressing 16 (gf) Burgers & Sandwiches Steakhouse Burger, Angus Beef, Aged Cheddar, Applewood Bacon, Lettuce Tomato, Caramelized Onion Jam, Brioche Bun 19 Royston’s Grilled Fish, Lettuce, Tomato, Onion, Tartare Sauce, Toasted Raisin Bun 24 Backyard Rooster, Southern Fried Chicken, Hot Sauce, Pickled Onion, Lettuce, Tomato, Onion, Buttermilk Ranch, Brioche Bun 18 Falafel Burger, Crushed Avocado, Lettuce, Tomato, Onion, Coconut Tzatziki Sauce, Seeded Potato Bun 18 (v) Club Sandwich, Smoked Turkey, Fried Egg, Bacon, Gruyere, Lettuce, Tomato, Garlic Remoulade 18 All above items come with choice of Mixed Greens, French Fries or Sweet Potato Fries Gluten Free Bun available upon request Entrées Fried Fish Basket, Marinated Wahoo, Steak Fries, Coleslaw, Tartare Sauce 26 Bootlegger Pork Ribs, Aged Goslings’ Rum BBQ Sauce, Steak Fries, Coleslaw 24 Fettuccini Alfredo, Button Mushroom, Garlic Cream Sauce,
    [Show full text]
  • Ramen Noodles Ramen Noodles
    RamenRamen a series of simple recipes using canned foods NoodlesNoodles Pork and Beans Servings: 5 Ingredients: • 1 tablespoon olive oil • ½ cup onion, chopped • 1 teaspoon garlic powder • 4 cups water • 1 (15.5-ounce) can great northern beans, rinsed and drained • 2 packets ramen noodle, 1 seasoning packet needed *Pork ramen noodles are suggested for flavor. • 1 (12-ounce) can luncheon meat like Spam, diced • Salt and pepper to taste Directions: 1. In a pot over medium high heat cook onions and garlic in oil until soft, stirring often (approximately 2 minutes). 2. Add water, one seasoning packet, beans, and spam to pot and heat to boiling. 3. Reduce heat, add noodles, and cook until noodles are done (approximately 2 minutes). Add salt or pepper if desired. 4. Let cool slightly before serving. 5. Refrigerate leftovers immediately. Running out of Safety tip: money for food? • Use potholders when Contact your local food stamp office microwaving food to keep or go online to: from burning yourself. dss.mo.gov/fsd/fstamp. Chicken Alfredo with Broccoli Servings: 8 Ingredients: • 5 packages ramen noodles, without seasoning packages • 1 (10.75-ounce) can fat-free cream of mushroom soup, condensed • 1 (10.75-ounce) can reduced fat cheddar broccoli soup, condensed • 1 cup nonfat milk • 1 (10-ounce) can chunked chicken, drained • Salt and pepper to taste Directions: 1. Cook ramen noodles as directed by package without seasoning packets. Drain and set aside. 2. Mix remaining ingredients in a microwave-safe dish and heat until hot. 3. Stir ramen noodles into soup mixture and serve hot.
    [Show full text]
  • Download Ivar's Chowders Nutritional Information
    A Northwest Soup Tradition Widely recognized as one of the finest food purveyors in the country, Ivar’s Soup & Sauce Company produces top-quality seafood soups, and sauces at our state-of-the-art facility in Mukilteo, Washington. Our soup tradition began in 1938 when Ivar Haglund began making and selling his homemade clam chowder on the Seattle waterfront. Today, along with our original line of Ivar’s seafood soups and chowders, we produce a selection of original, non-seafood recipes and new classics. Ivar’s also develops custom soups for restaurants and food-service companies, and they’re all made with the same tradition of quality that has made us famous since 1938. Ivar’s Soup & Sauce Company • 11777 Cyrus Way, Mukilteo, WA 98275 • Ivars.com Alder Smoked Salmon Chowder RTH For more information please contact our sales department at 425 493 1402 Savor the irresistible flavor of wild Alaskan smoked salmon, blended with tender potatoes and vegetables in this rich and creamy chowder. Preparation time: 30 minutes Main Ingredients: Potatoes, smoked salmon, garlic, Distribution Item Number: onion, celery, spices, Parmesan and Romano cheese Manufacturers’ Code: 969 Shelf Life: Three months refrigerated or 18 months Contents: Four 4-pound pouches of soup, ready to use. frozen. Ivar’s Puget Sound Style Clam Chowder Available in concentrated and heat-and-serve versions, this distinctive Northwest-style chowder with a tantalizing hint of bacon is made with meaty clams harvested in the icy waters of the Atlantic Ocean. Preparation Time: 35 minutes Main Ingredients: Sea clams, potatoes, bacon, Distribution Item Number: onions, celery Loaded Baked Potato Soup RTH Manufacturers’ Code: concentrate 9571, heat-and-serve 952 Shelf Life: Three months refrigerated or 18 months frozen.
    [Show full text]
  • ﻣﺎﻫﻲ ﮔﻴﺶ ﭘﻮزه دراز ( Carangoides Chrysophrys) در آﺑﻬﺎي اﺳﺘﺎن ﻫﺮﻣﺰﮔﺎن
    A study on some biological aspects of longnose trevally (Carangoides chrysophrys) in Hormozgan waters Item Type monograph Authors Kamali, Easa; Valinasab, T.; Dehghani, R.; Behzadi, S.; Darvishi, M.; Foroughfard, H. Publisher Iranian Fisheries Science Research Institute Download date 10/10/2021 04:51:55 Link to Item http://hdl.handle.net/1834/40061 وزارت ﺟﻬﺎد ﻛﺸﺎورزي ﺳﺎزﻣﺎن ﺗﺤﻘﻴﻘﺎت، آﻣﻮزش و ﺗﺮوﻳﺞﻛﺸﺎورزي ﻣﻮﺳﺴﻪ ﺗﺤﻘﻴﻘﺎت ﻋﻠﻮم ﺷﻴﻼﺗﻲ ﻛﺸﻮر – ﭘﮋوﻫﺸﻜﺪه اﻛﻮﻟﻮژي ﺧﻠﻴﺞ ﻓﺎرس و درﻳﺎي ﻋﻤﺎن ﻋﻨﻮان: ﺑﺮرﺳﻲ ﺑﺮﺧﻲ از وﻳﮋﮔﻲ ﻫﺎي زﻳﺴﺖ ﺷﻨﺎﺳﻲ ﻣﺎﻫﻲ ﮔﻴﺶ ﭘﻮزه دراز ( Carangoides chrysophrys) در آﺑﻬﺎي اﺳﺘﺎن ﻫﺮﻣﺰﮔﺎن ﻣﺠﺮي: ﻋﻴﺴﻲ ﻛﻤﺎﻟﻲ ﺷﻤﺎره ﺛﺒﺖ 49023 وزارت ﺟﻬﺎد ﻛﺸﺎورزي ﺳﺎزﻣﺎن ﺗﺤﻘﻴﻘﺎت، آﻣﻮزش و ﺗﺮوﻳﭻ ﻛﺸﺎورزي ﻣﻮﺳﺴﻪ ﺗﺤﻘﻴﻘﺎت ﻋﻠﻮم ﺷﻴﻼﺗﻲ ﻛﺸﻮر- ﭘﮋوﻫﺸﻜﺪه اﻛﻮﻟﻮژي ﺧﻠﻴﺞ ﻓﺎرس و درﻳﺎي ﻋﻤﺎن ﻋﻨﻮان ﭘﺮوژه : ﺑﺮرﺳﻲ ﺑﺮﺧﻲ از وﻳﮋﮔﻲ ﻫﺎي زﻳﺴﺖ ﺷﻨﺎﺳﻲ ﻣﺎﻫﻲ ﮔﻴﺶ ﭘﻮزه دراز (Carangoides chrysophrys) در آﺑﻬﺎي اﺳﺘﺎن ﻫﺮﻣﺰﮔﺎن ﺷﻤﺎره ﻣﺼﻮب ﭘﺮوژه : 2-75-12-92155 ﻧﺎم و ﻧﺎم ﺧﺎﻧﻮادﮔﻲ ﻧﮕﺎرﻧﺪه/ ﻧﮕﺎرﻧﺪﮔﺎن : ﻋﻴﺴﻲ ﻛﻤﺎﻟﻲ ﻧﺎم و ﻧﺎم ﺧﺎﻧﻮادﮔﻲ ﻣﺠﺮي ﻣﺴﺌﻮل ( اﺧﺘﺼﺎص ﺑﻪ ﭘﺮوژه ﻫﺎ و ﻃﺮﺣﻬﺎي ﻣﻠﻲ و ﻣﺸﺘﺮك دارد ) : ﻧﺎم و ﻧﺎم ﺧﺎﻧﻮادﮔﻲ ﻣﺠﺮي / ﻣﺠﺮﻳﺎن : ﻋﻴﺴﻲ ﻛﻤﺎﻟﻲ ﻧﺎم و ﻧﺎم ﺧﺎﻧﻮادﮔﻲ ﻫﻤﻜﺎر(ان) : ﺳﻴﺎﻣﻚ ﺑﻬﺰادي ،ﻣﺤﻤﺪ دروﻳﺸﻲ، ﺣﺠﺖ اﷲ ﻓﺮوﻏﻲ ﻓﺮد، ﺗﻮرج وﻟﻲﻧﺴﺐ، رﺿﺎ دﻫﻘﺎﻧﻲ ﻧﺎم و ﻧﺎم ﺧﺎﻧﻮادﮔﻲ ﻣﺸﺎور(ان) : - ﻧﺎم و ﻧﺎم ﺧﺎﻧﻮادﮔﻲ ﻧﺎﻇﺮ(ان) : - ﻣﺤﻞ اﺟﺮا : اﺳﺘﺎن ﻫﺮﻣﺰﮔﺎن ﺗﺎرﻳﺦ ﺷﺮوع : 92/10/1 ﻣﺪت اﺟﺮا : 1 ﺳﺎل و 6 ﻣﺎه ﻧﺎﺷﺮ : ﻣﻮﺳﺴﻪ ﺗﺤﻘﻴﻘﺎت ﻋﻠﻮم ﺷﻴﻼﺗﻲ ﻛﺸﻮر ﺗﺎرﻳﺦ اﻧﺘﺸﺎر : ﺳﺎل 1395 ﺣﻖ ﭼﺎپ ﺑﺮاي ﻣﺆﻟﻒ ﻣﺤﻔﻮظ اﺳﺖ . ﻧﻘﻞ ﻣﻄﺎﻟﺐ ، ﺗﺼﺎوﻳﺮ ، ﺟﺪاول ، ﻣﻨﺤﻨﻲ ﻫﺎ و ﻧﻤﻮدارﻫﺎ ﺑﺎ ذﻛﺮ ﻣﺄﺧﺬ ﺑﻼﻣﺎﻧﻊ اﺳﺖ . «ﺳﻮاﺑﻖ ﻃﺮح ﻳﺎ ﭘﺮوژه و ﻣﺠﺮي ﻣﺴﺌﻮل / ﻣﺠﺮي» ﭘﺮوژه : ﺑﺮرﺳﻲ ﺑﺮﺧﻲ از وﻳﮋﮔﻲ ﻫﺎي زﻳﺴﺖ ﺷﻨﺎﺳﻲ ﻣﺎﻫﻲ ﮔﻴﺶ ﭘﻮزه دراز ( Carangoides chrysophrys) در آﺑﻬﺎي اﺳﺘﺎن ﻫﺮﻣﺰﮔﺎن ﻛﺪ ﻣﺼﻮب : 2-75-12-92155 ﺷﻤﺎره ﺛﺒﺖ (ﻓﺮوﺳﺖ) : 49023 ﺗﺎرﻳﺦ : 94/12/28 ﺑﺎ ﻣﺴﺌﻮﻟﻴﺖ اﺟﺮاﻳﻲ ﺟﻨﺎب آﻗﺎي ﻋﻴﺴﻲ ﻛﻤﺎﻟﻲ داراي ﻣﺪرك ﺗﺤﺼﻴﻠﻲ ﻛﺎرﺷﻨﺎﺳﻲ ارﺷﺪ در رﺷﺘﻪ ﺑﻴﻮﻟﻮژي ﻣﺎﻫﻴﺎن درﻳﺎ ﻣﻲﺑﺎﺷﺪ.
    [Show full text]
  • Lobster Review
    Seafood Watch Seafood Report American lobster Homarus americanus (Image © Monterey Bay Aquarium) Northeast Region Final Report February 2, 2006 Matthew Elliott Independent Consultant Monterey Bay Aquarium American Lobster About Seafood Watch® and the Seafood Reports Monterey Bay Aquarium’s Seafood Watch® program evaluates the ecological sustainability of wild-caught and farmed seafood commonly found in the United States marketplace. Seafood Watch® defines sustainable seafood as originating from sources, whether wild-caught or farmed, which can maintain or increase production in the long-term without jeopardizing the structure or function of affected ecosystems. Seafood Watch® makes its science-based recommendations available to the public in the form of regional pocket guides that can be downloaded from the Internet (seafoodwatch.org) or obtained from the Seafood Watch® program by emailing [email protected]. The program’s goals are to raise awareness of important ocean conservation issues and empower seafood consumers and businesses to make choices for healthy oceans. Each sustainability recommendation on the regional pocket guides is supported by a Seafood Report. Each report synthesizes and analyzes the most current ecological, fisheries and ecosystem science on a species, then evaluates this information against the program’s conservation ethic to arrive at a recommendation of “Best Choices,” “Good Alternatives,” or “Avoid.” The detailed evaluation methodology is available upon request. In producing the Seafood Reports, Seafood Watch® seeks out research published in academic, peer-reviewed journals whenever possible. Other sources of information include government technical publications, fishery management plans and supporting documents, and other scientific reviews of ecological sustainability. Seafood Watch® Fisheries Research Analysts also communicate regularly with ecologists, fisheries and aquaculture scientists, and members of industry and conservation organizations when evaluating fisheries and aquaculture practices.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • To Start Soup Du Jour $12 Lobster Bisque $17 Smooth
    TO START SOUP DU JOUR $12 FRESHLY MADE EACH DAY. SEE TODAYS LISTING. LOBSTER BISQUE $17 THE SUGAR MILL SIGNATURE SOUP SMOOTH PATE DE FOIE DE VOLAILLE $17 Made with Madeira wine and brandy facon Marie. Onion confit, toast and sea salt butter. MUSHROOM PUDDING D'ARLES $17 WITH SURPRISE DE FOIE GRAS BAKED CREAM OF SPINACH MONTE CARLO $17 WITH ITALIAN CHEESE, CRAB SUMI AND A FRESH HENS EGG. TOPPED WITH LUMPFISH CAVIAR. SERVED IN THE PAN. THAI SATE OF CHICKEN $15 TENDER CHICKEN BREAST ON SKEWERS WITH A LIGHTLY SPICY PEANUT SAUCE TORTOLA CONCH FRITTERS $15 SERVED WITH MANGO SALSA , CHUTNEY AND DIP. COCKTAIL DE CREVETTES $15 PEELED SAUCED SHRIMP IN A CUCUMBER GIRDLE WITH SALAD LEAVES AND LUMPFISH CAVIAR BURATTA $17 (V) A HANDCRAFTED BALL OF MOZZERELLA CHEESE FILLED WITH A CREAMY MIXTURE OF SOFT ITALIAN CHEESES. SERVED WITH ROSEMARY TOMATOES AND DICED SPRING ONIONS BRUSCETTA $12 (V) WITH TOMATOES, SMOKED CHEESE AND ONION CONFIT WARM GOATS CHEESE $12 (V) SERVED WITH THE SUGAR MILL SALAD CESAR SALAD $12 (V) WITH PARMESAN SHAVINGS AND FRESH CROUTONS WITH CHICKED OR SHRIMP PLUS $5 15% WILL BE ADDED TO ALL BILLS. THIS IS ENTIRELY DISTRIBUTED TO ALL OUR STAFF ENTREES FISH AND SEAFOOD THE SUGAR MILL ROYAL RISOTTO OUR SIGNATURE DISH OF FRESHLY MADE CREAMY RISOTTO WITH MEDALLION OF LOCAL LOBSTER, CONC, SCALLOPS, LOCAL WHITE FISH AND SHRIMP. SERVED WITH A POT OF LOBSTER BISQUE AND A SELCTION OF SAUCES, CHUTNEYS, BREADS AND BISCUITS. FOR TWO PERSONS MINIMUM $59 PER PERSON **** FRESH FROM THE SEAS OF THE BVI LOBSTER OUR FRESH LOBSTER IS COOKED USING OUR SECRET PROCESS TO PRESERVE MOISTURE AND FLAVOUR NATURAL, WITH BUTTER SAUCE OR THERMIDOR.
    [Show full text]
  • NAITSA Ends School Year with Thriller Blowout for Students – Story, Page 18
    HAPPY APRIL FOOL’S DAY! THE Please recycle this Thursday, March 31, 2011 newspaper when you are Volume 48, Issue 24 finished with it. NUGGETYOUR STUDENT NEWSPAPER EDMONTON, ALBERTA, CANADA YEAR-END PARTY! NAITSA ends school year with thriller blowout for students – story, page 18 EXCUSE ME! A member of the Slice Girls, left, takes a hit from an opponent during a recent roller derby match in Edmonton. Story, page 13. Photo by Jeff Hilbrecht, Trident Photography 2 The Nugget Thursday, March 31, 2011 NEWS&FEATURES NAIT wins Earth Hour contest By BALJOT BHATTI direction for Alberta. On March 26, 2011, at 8:30 p.m., the lights went Last year, NAIT also won the challenge and Sheryl off around the world for Earth Hour, and the NAIT Hansen, Wellness Consultant at the Department of Ath- campus was no different. During Earth Hour, NAIT, letics and Recreation, said before the event that some Grant MacEwan University, the University of Alberta ideas of what to do during the hour without power were and NorQuest College participated in a friendly “playing board games by candlelight, going for a walk, competition. taking a nap or heading to Churchill Square for music, Thousands of people from campuses across hot chocolate, buskers and more.” Edmonton competed to help their respective school The World Wildlife Fund and The Sydney Morn- win. The winner was based on the institution with the ing Herald originally conceived Earth Hour in 2007. most participants – proportionally. Approximately 2.2 million residents of Sydney, Austra- NAIT ended up winning the competition with a lia participated in the first ever Earth Hour by turning total participation of 2.57 per cent and the University of off all non-essential lights.
    [Show full text]
  • CHEZ FRANÇOIS Restaurant Volume 25 Issue 1
    Spring 2012 CHEZ FRANÇOIS Restaurant Volume 25 Issue 1 555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François. Dear Friend of Chez François, Thank you for your patronage this past year. We feel blessed to have you as our guest and we look forward to continued success this coming year. Fair, fair...what is all this talk about fairness? Few things are ever truly fair. It seems those who complain about fairness are the ones that don’t really do anything. They never learn that you have to work hard in life, yet feel entitled to many rights they never earned.When in fact, the only right they have in America is the right of Life, Liberty and the pursuit of Happiness. From early childhood we were taught that if you believe in an idea and work hard to execute and have faith in that idea, then you will be successful. It is easy to have an idea, but quite another to commit the time and effort on a daily basis. Inevitably, there will be negative influences along the way and those who will try to criticize, but diligence and persistence guide one through these times. Criticism is fine, as long as it’s constructive and one learns and improves from it, which is what we’ve done for the past 25 years...always striving for improvement in the pursuit of excellence. So if others are more successful than we are, bear in mind it is likely the result of a great deal of time and devotion towards a solid concept and often of great sacrifice too.
    [Show full text]
  • FAME Tool-Kit for School Support Staff
    Coaches, Lunch/Recess Monitors, Extended Day Providers, Transportation Food Allergy SUPPORT STAFF Providers, Facilities (Custodial) Staff, Administrative Support, Librarians, IS/Media Specialists, Security, and Volunteers Management&Education WHAT’S INSIDE • General Food Allergy Awareness 2 • Emergency Preparedness Checklist 4 • Emergency Response Checklist 5 • Coaches, Extended Day Providers, 6 Lunch/Recess Monitors Checklist • Other Support Staff/Volunteers Checklist 7 • Facilities (Custodial) Checklist 8 • Transportation Providers Checklist 9 • Forms . Medication Authorization 10 . Field Trip Risk Assessment 11 . Sack Lunch Request Form 13 • Education/Training . Food Allergy Basics 14 . Self Image and Social Factors 15 . Alternative Celebrations and Rewards 16 without food . Cross-Contact Poster 17 . How to Read a Food Label 18 stlouischildrens.org/FAME FAMEJune 2017 GENERAL FOOD ALLERGY AWARENESS Estimated to affect 1 in every 13 children under the age of 18. 1,2 • ood F allergy increased 50% among children age 0 – 17 years from 1997 through 20113, 7 • 30% of children with food allergies also have asthma which increases risk of anaphylaxis • 17% to 27% of kids experience anaphylaxis for the first time at school. THERE IS NO CURE! Strict avoidance is key. Food Allergy Food Intolerance • Immune system response • No immune system response • Antibodies are created to certain food(s) • Lack certain digestive enzyme • Symptoms severe and life-threatening (i.e., lactose intolerance) • Symptoms: see potential signs & • Symptoms normally non life-threatening symptoms table • P otential symptoms: gas, bloating, abdominal pain, headaches 8 foods account for 90% of all reactions (note: any food can cause an allergic reaction) 4,5,6 : • Milk • Eggs • Peanuts • Tree Nuts • Soy • Wheat • Fish • Shellfish What is anaphylaxis (pronounced ana-fil-axis)? This is an allergic EMERGENCY.
    [Show full text]
  • What Is Bisque?
    What is Bisque? Bisque is a thick, flavorful soup whose ingredients have been puréed to a flawlessly creamy consistency. The term technically denotes a shellfish-based soup, in which the broth and meat of lobster, crab, shrimp, or crayfish are sautéed along with onions, carrots, celery and spices, then thickened with rice, cream, or a roux. An American take on bisque adds a little heat with the addition of cayenne or ground red pepper. In recent years, bisque is often used to describe any cream soup, whether shellfish is present or not. Though inaccurate, the practice has become entrenched, probably because Celery Bisque on a menu sells more bowls of soup than Cream of Celery does. Another contemporary trend is to reserve some of the main ingredients and stir them in after the rest of the soup has been puréed. This History of Bisque “Bisque” was a term originally used for soups made with game birds. It fell into disuse, and was resurrected many years later. The first mention of bisque as a shellfish soup dates back to 17th century. Bisque was not initially a fancy soup but contained finely crushed shells of whatever seafood was used, leading food historians to suggest that it was an angler’s dish, designed to get the most flavor out of ingredients at hand. Some say the name pays homage to the Bay of Biscay, the enormous, shellfish-rich sweep of water bordered by the eastern coast of France and the northern coast of Spain. While this theory conjures up picturesque coastlines and the cry of gulls, it probably is not true.
    [Show full text]
  • SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
    SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato.
    [Show full text]