Matfer Bourgeat Inc. 2009

Total Page:16

File Type:pdf, Size:1020Kb

Matfer Bourgeat Inc. 2009 Matfer Bourgeat Inc. 2009 Awakening the Chef in you............ 1 Matfer Bourgeat, Inc... At the service of fine cuisine In a country with a culinary tradition such as that For over 80 years, by continuously improving of France, Matfer Bourgeat has always been com- production techniques, production quality, and mitted to encouraging excellence in the design of service. Matfer Bourgeat has one goal: Customer equipment for the professional catering industry. Satisfaction. 2 MATFER BOURGEAT INC. Matfer Bourgeat, Inc. Group History “PROVIDING SUPERIOR COOKWARE SINCE 1814” From the modest craftsman who, in 1814, worked copper in order to create cake pans, to automized lines permitting transform stainless steel into steam table pans or into whisks, the Matfer-Bourgeat group went through wars and industrial revolutions al- ways faithful to its original occupation: to conceive and to manufacture small material for the foodservice industry. Each new period in the life of a group includes its evolutions and its challenges. Our time is the one of globalization that, in numerous sectors, questions the durability of the industrial means of work. At the time of talks about “groups without factories”, we made the choice to produce in France, taking advantages from this globalization in order to extend our product range and to enter new markets. Our new products are at the heart if the group’s strategy: saving of time, security, hygiene and new tendencies are our main criteria of research and development. This policy, allied to a strong culture of services trying to anticipate our clients’ needs, will represent the basis of our future growth. We are very proud to offer “tools that will help unleash your creativity with style!” 3 J DUO DECORATING TUBES U A revolutionary invention for tube decoration! Makes original two-color decorations. • PASTRY: macaroons, butter cream, custard, chantilly Easy to use with a traditional pastry bag, Duo Decorating S cream, mousse, meringue, marshmallow, floating island, Tubes offer a myriad of combinations of colours and fla- royal icing, etc. vours, to suit the inspiration of confectioners and cooks. • COOKING: mayonnaise, compound butter, pommes, The different types of tubes available, (star, plain, Yule log tube, T duchesse, mashed potatoes, fine stuffing, etc. etc.) expand the possibilities to create original decorations. A R R I Easy to assemble, disassemble and clean. HOW to USE THE SET V 1. Prepare 2 fillings of different colours and similar density, one of them of 150 g. For the other filling, allow between 450 g (Chantilly cream, meringue, etc.) and 800 g (heavier fillings). 2. Pick the grooved tube and put in inside the cone and the decorating tube. 3. Fill the cone with the coloured 150 g filling. E 4. Put the cone set inside a 50 cm pastry bag. Item Number 168001 5. Fill the bag with the main filling. 6. Use the set as a classic pastry bag – your imagination is the limit! $169.00 The kit is delivered in a plastic storage box including: • 1 cone; • 4 tubes with 3 and 4 grooves of 1 or 2 mm.; • 6 screw-on decorating tubes: plain, star, Yule log. D • 1 pastry tube brush for the tube cleaning. • 1 recipe booklet. 2 MATFER BOURGEAT INC. J U S T Item Number 661404 Item Number 061440 OIL SPRAYER matFER ELectricaL Sprays a thin uniform oil layer. Ideal PEPPER MILL for dressing salads, oiling meat, fish Practical mill due to it’s use with only or greasing trays and molds. Manuel one hand. Light under mill to see better air pump, Polycarbonate and Stainless amount and grind of pepper. Works Steel. Diameter 2 1/2”, with 4 AA batteries. Batteries not Height 6 1/3”, 1 quart A included. Diameter 2”, Height 8” $19.60 $29.50 R R Item Number 980630 manuaL potato MASHER For traditional mashed potatoes. Lacquered cast aluminum. I Length 15 3/4” $71.00 V Item Number 705137 & 705138 E ovaL cocotte Item Number 531346 Black polypropylene, with lid. Microwaveable safe. MINI-VERRINES GLASSES Suitable for satellite refridgerators. Carat-Thick base. Sold by pack of 6. #705137– 4” x 2 2/16” height 1 1/3”, 144 pcs. Diameter 2 2/3”, Height 2 1/4”, 3 3/4 oz. #705138– 4 1/3” x 2 2/3” height 1 2/3”, 96 pcs. D $19.00 $225.00 3 3 table of contents BAKING, PASTRY CUTLERY & TABLETOP 121 MOLDS & SHEETS 05 Knives 122 Baking & Pastry Molds 07 Cutting Boards 130 Sheets & Baking Mats 29 Matfer Kitchen Tools 131 Shears 136 PASTRY TOOLS 48 Table & Bar Service 139 Brushes 49 Ice Cream Items 153 Cutters 50 Pastry Bags 55 CHINAWARE & Cast Iron 154 Icing Tips 56 Classic Collection 155 Whisks 60 Le Chasseur 157 Rolling Pins 64 Inductiron 159 Thermometers 65 Miniatures Collection 160 Chinaware 161 DISPLAY & SERVICE 67 Cooling Racks 68 MACHINES & SERVICE 164 Display Stands 69 Electrical Machines 165 Baker Blades 73 Chef Clothing 167 KITCHENWARE 76 CHOCOLATE 170 Copper Line 77 Chocolate Machines 171 Nonstick Line 88 Fruit Jelly Flexible Molds 172 Black Steel Line 93 Chocolate Sheets & Molds 173 Induction & Stainless Steel Line 94 BOOKS 178 KITCHEN TOOLS 100 Mixing Bowls 101 Terms & Conditions 195 Vegetable/Fruit Slicers 102 U.S. Weights & Measures 196 Food Mills 109 Mandolines 110 INDEX 180 Salad Spinner 113 Alphabetical Item Index 180 Exoglass® 114 Numerical Item Index 185 Pizza 119 4 MATFER BOURGEAT INC. Baking, Pastry Molds & Sheets 5 1 Product Weight Item Number Price 1 BANNETON Crafted of Willow, this basket allows you to proof and imprint its shape into all your special and mixed dough. Great country-style breads, can be used for table top service. Oval Banneton, length 7 7/8”x width 4 3/4” 6 oz. 118501 $ 41.44 Oval Banneton, length 9 1/2”x width 6” 6 oz. 118502 $ 44.13 Round Banneton, diameter 7 1/2” 6 oz. 118505 $ 40.18 2 Round Banneton, diameter 10 1/4” 11 oz. 118506 $ 59.11 2 BANNETON LINEN LINED Crafted of Willow, this basket allows proofing, country-style and other specialty breads, the old fashioned way. Diameter 8 1/4”, 1 lb. bread 5 oz. 118510 $ 28.25 3 Diameter 9 1/2”, 2 lb. bread 7 oz. 118511 $ 33.50 Diameter 10 5/8”, 3 lb. bread 9 oz. 118512 $ 37.67 Diameter 11 1/2”, 4 lb. bread 14 oz. 118513 $ 41.96 3 WICKER BASKET ROUND LINEN LINED Diameter 8 3/4” 4 oz. 512042 $ 18.46 4 4 OVAL BREAD BASKET Made of nickeled steel. Woven pattern. Oval - length 9 1/2”x width 11 3/4” 5 oz. 061760 $ 9.35 5 5 WICKER BASKET RECTANGULAR LINEN LINED Removable fabric cover. For presentation of buns, pastries in the shop. Length 11” x width 5 1/2” x height 2” 573442 $ 7.83 Length 14” x width 10” x height 4” 512020 $ 14.00 6 BLACK OVAL AND ROUND BASKETS 6 Polypropylene. Diameter 9” 573410 $ 11.55 Diameter 7” 573412 $ 11.55 6 MATFER BOURGEAT INC. baking, pastry molds & sheets Product Weight Item Number Price 1 1 NONSTICK BREAD LOAF PAN Made of steel, P.T.F.E.coated for easy unmolding and cleaning. Straight sides. Length 9 7/8”, width 3 1/8”, height 3” 14 oz. 331075 $ 50.35 Length 11 7/8”, width 3 1/8”, height 3” 1 lb. 331076 $ 52.11 2 EXOGLASS® BREAD MOLD WITH STAINLESS STEEL COVER 2 300G - 3/4 pound of dough 3” X 7 1/4” X 3 1/3 B - W 3” 345833 $ 47.71 500G - 1 pound of dough 3” X 9 3/4” X 3 1/2 B - 3 1/4” 345834 $ 52.02 800G - 1 2/3 pound of dough 3 1/2” X 10 1/2” X 4 B - 3 1/2” 345835 $ 57.40 1KG - 2 pounds of dough 4” X 11 1/3” X 4 1/3 B - 4” 345836 $ 62.91 1.8KG - 4 pounds of dough 4 3/4” X 15 3/4” X 4 1/3 B - 4 1/3” 345842 $ 81.79 3 BREAD PAN Made of blue steel. For any type of loaf. 3 Heavy duty. Length 11 3/4”, width 3 1/8”, height 3 1/8” 1 lb. 340142 $ 30.97 4 BREAD PAN Made of embossed blue steel. In two different sizes. Heavy duty. Length 7”, width 3 3/8”, height 3” 11 oz. 340806 $ 31.50 4 Length 9 7/8”, width 3 1/2”, height 3” 14 oz. 340807 $ 33.50 5 BREAD PAN WITH COVER Made of blue steel. Essential for sandwich bread. Makes perfectly square breads and brioches. Length 15 3/4”, width 4”, height 4” 2 lbs. 6 oz. 340841 $ 64.83 Length 15 3/4”, width 5 1/2”, height 5 1/2” 3 lbs. 340843 $ 100.85 5 6 FLARED BREAD LOAF PANS Made of tin-plate with rim. In six different sizes for all kinds of breads. Length 7”, width 3 1/8”, height 2 1/2” 9 oz. 340345 $ 28.50 Length 7 7/8”, width 3 1/8”, height 2 3/4” 10 oz. 340346 $ 29.50 Length 9 1/2”, width 3 1/2”, height 3 1/8” 13 oz. 340348 $ 33.60 Length 10 1/4”, width 3 3/4”, height 3 3/8” 15 oz. 340349 $ 36.50 6 Length 11”, width 4”, height 3 1/2” 1 lb. 340350 $ 38.50 Length 11 7/8”, width 4 1/8”, height 3 3/4” 1 lb.2 oz. 340351 $ 42.50 7 Product Weight Item Number Price 1 1 SMALL ROUND BREAD PAN Made of tin-plate.
Recommended publications
  • New Recipe Book (25 April
    Carol’s Recipes CAROL’S RECIPES ........................................................................................................................................................... 1 DRINKS .............................................................................................................................................................................. 12 Apple martini ............................................................................................................................................................................ 12 Apple Tini .................................................................................................................................................................................. 12 Banana Smash .......................................................................................................................................................................... 12 Captain Cook Holiday Punch Recipe – Donna and Russ Smith .................................................................................................. 13 French 75 .................................................................................................................................................................................. 13 Hot Buttered Rum Cocktail ....................................................................................................................................................... 13 Hot Buttered Rum recipe .........................................................................................................................................................
    [Show full text]
  • Physicians Mutual Insurance Company Cookbook
    Time to get cooking with the Physicians Mutual family Recipes from our family to yours. © Physicians Mutual®, 2012 2013 Special Edition Life happens around your kitchen table Five generations ago, the Physicians Mutual family was founded at a kitchen table — so we understand how important it is to spend time at your table with loved ones. We’ve collected these recipes from customers, employees and agents all over the country. Every recipe tells a story — a simple story about good food and great conversations with loved ones. Physicians Mutual is pleased to share this cookbook … from our family to yours. Table of Contents Rise and Shine! Super Soups 9 Meri’s Low-Sodium 39 Baked Potato Soup Cinnamon Pancakes 39 Taco Soup 9 Meri’s Fake-Him-Out 40 Homemade Turkey Soup Low-Sodium “Sausage” 41 Minestrone Soup 10 Ham Strata 42 Vegetable Chili 11 Omelet Ham Bake 43 Gazpacho 12 Sausage Bread 44 The Food Doctor’s Special Soup 13 Breakfast Pizza Hot Dish 45 Regina’s Wedding Soup 14 Peppery Cornmeal Pancakes With Bacon 45 Green Chili Stew 15 Sour Cream Coffee Cake 46 Healthy Chili 16 Slow Cooker Sausage 47 Cheesy Ham and Potato Soup Breakfast Casserole 48 “I Can’t Believe It’s Chili” 17 World’s Best Pancakes 49 Cheeseburger Soup 17 Healthy Guacamole Breakfast 50 Creamy Brie Soup 18 Impossible Pie 51 Beer Cheese Soup 19 Slow Cooker Breakfast Casserole 52 Tomato Tortellini Bisque 20 Oat Scones 53 Chicken and Dumpling Soup 21 Apple Coffee Cake 54 Meri’s Tasty Slow-Cooked 22 Empire State Muffins Low-Sodium Chili All Kinds of Apps It’s a Toss Up! 25 Tomato
    [Show full text]
  • 213052E FP CMO24SS Microwave Installugm USCA 20171129.Indd
    CONVECTION MICROWAVE OVEN CMO-24SS models FOUR MICRO-ONDES À CONVECTION Modèles CMO-24SS INSTALLATION GUIDE/USER GUIDE GUIDE D’INSTALLATION/GUIDE D’UTILISATION US CA PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY • Do not attempt to operate this microwave oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to damage or tamper with the safety interlocks. • Do not place any object between the microwave oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. • Do not operate the microwave oven if it is damaged. It is particularly important that the microwave oven door close properly and that there is no damage to the: (1) door (bent), (2) hinges and latches (broken or loosened), (3) door seals and sealing surfaces. • The microwave oven should not be adjusted or repaired by anyone except properly qualified service personnel. RETAIN THIS MANUAL FOR FUTURE REFERENCE. 2 CONTENTS Precautions to Avoid Possible Convection Automatic Operation 29-31 Exposure to Excessive Auto Broil .................................................... 29 Microwave Energy............................. 2 Auto Roast .................................................. 30 Important Safety Instructions....... 4 Auto Bake ................................................... 31 Installation Instructions ................. 6 Manual Convection and Automatic Mix Cooking .................. 32-47 Grounding Instructions .................. 7 Convection
    [Show full text]
  • USE Post-Gazette 4-6-12.Pmd
    VOL. 116 - NO. 14 BOSTON, MASSACHUSETTS, APRIL 6, 2012 $.30 A COPY Buona Pasqua: Buona Pasqua A Time for Family & Tradition by Prof./Cav. Phillip J. DiNovo HAPPY EASTER Pasqua is the holiest them a Buona Pasqua. and greatest of all Some people visit the Christian feasts. If cemetery on Easter Christ had not risen, Sunday to remember Pamela Donnaruma then our faith would be loved ones who have in vain. Christ did rise died with prayers and Publisher and Editor from the dead and flowers. It is a good through him all shall time to remember the and the Staff be made alive. “If the dead and the Resurrec- Spirit of him who was tion. While children raised from the dead are thrilled with their of the dwells in you, he who chocolate eggs and bun- raised Christ Jesus nies, senior citizens Post-Gazette from the dead will give life such as Pizza Rustica Di appreciate the “mature mes- to your mortal bodies through Pasqua (Easter Pie), Colomba sage”. They consider the Wish a Happy Easter his Spirit which dwells in Pasquale (Easter Dove), message of the Resurrec- you.” (Romans 8:11). Cicerchiata Cuddura Di tion because they are more Yes that is the reason for Pasca, Cream Pasticcera concerned about life after to All Our celebrating Pasqua and the Colomba, Cassatelli (Cream death. Shouldn’t we all! foundation of all our Italian Tartlets), Puppo Co Ova (from In essence Pasqua is a Advertisers and Readers Easter traditions. The Eas- Sicily), Rice Pie, Fiadoni, time of family and traditions.
    [Show full text]
  • Cookware Baking Utensils Storage & Gastronorm
    COOKWARE BAKING UTENSILS STORAGE & GASTRONORM kitchen LABELS PIZZA THERMOMETERS CLOTHING Saucepans COOKWARE BAKING FOR LIDS SEE PAGE 71 S/Steel Saucepans 23579 0.8ltr/12cm 1 £15.83 UTENSILS COOKWARE 32798 1.2ltr/14cm 1 £18.44 36858 1.9ltr/16cm 1 £21.26 Professional Aluminium STORAGE & 23501 2.7ltr/18cm 1 £23.38 Medium Duty Saucepans GASTRONORM 36860 3.8ltr/20cm 1 £25.09 with Lids S/Steel Saucepans 23502 5ltr/22cm 1 £30.19 33969 2ltr/16cm 1 £13.06 LABELS Kitchen // 32596 1.6ltr/16cm 1 £20.32 32593 6.5ltr/24cm 1 £33.13 33970 3ltr/18cm 1 £16.78 32597 2.3ltr/18cm 1 £22.20 23503 9.8ltr/28cm 1 £47.57 33971 4ltr/20cm 1 £19.42 32598 3.1ltr/20cm 1 £23.99 32594 15.4ltr/32cm 1 £62.79 33972 5.5ltr/22cm 1 £23.30 PIZZA 32599 5.4ltr/24cm 1 £31.38 32595 20.5ltr/36cm 1 £82.21 33973 7ltr/24cm 1 £26.40 THERMOMETERS CLOTHING Saucepan S/Steel 23021 12cm/0.6ltr 1 £34.51 Professional Aluminium Professional Heavy Duty Saucepans 23058 14cm/1ltr 1 £34.92 Induction Ready with Lids 23059 16cm/1.6ltr 1 £35.16 Milk Pan 33966 2ltr/16cm 1 £16.46 23060 18cm/2.2ltr 1 £37.17 Non-Stick 33967 3ltr/18cm 1 £20.20 23061 20cm/3.1ltr 1 £41.19 41358 33968 4ltr/20cm 1 £23.62 23062 24cm/5.4ltr 1 £52.89 5.5"/14cm 33965 11.5ltr/28cm 1 £45.32 23304 28cm/8.6ltr 1 £68.66 1 £15.98 Saucepots Stewpans Sauce Pot S/Steel 31491 24cm/7ltr 1 £65.83 FOR LIDS 31492 28cm/11ltr 1 £84.85 Professional Aluminium Medium Duty Stewpans with Lids SEE PAGE 71 31493 32cm/17ltr 1 £110.20 34008 5.5ltr/22cm 1 £21.74 34013 24.5ltr/36cm 1 £62.04 49777 36cm/24ltr 1 £146.07 34009 7ltr/24cm 1 £24.68 34014 34ltr/40cm
    [Show full text]
  • Snack Recipes, Student Workshops & Lab Manual
    Fresh & Local Farm to School Snack Recipes, Student Workshops & Lab Manual Fresh & Local Farm to School These recipes were created by faculty and students of George Brown College working on the research project “Generating Success for Farm to School.” They were created to use at workshops we delivered for middle and secondary schools, the applied culinary portion of the work- shop. There was a theoretical portion, too, on food security, food literacy, food systems, and the benefits of a healthy diet. You'll find resources for the theory workshops in our report. The lab manual was courtesy of Continuing Education at George Brown College. The project received funding from the Social Sciences and Humanities Research Council of Canada. Fresh & Local Farm to School 4 Introduction The research project 'Generating Success for Farm to For the theory workshops, students brainstormed food School' investigated the benefits of the Farm to School security, food systems, and food literacy issues. (F2S) approach and the conditions necessary to sup- They then participated in a culinary workshop, port them. It also attempted to identify best practices where a sanitation, safety, and recipe demo preceded the for stakeholders by understanding the diverse conditions students producing (usually) two recipes. and key factors that lead to measures of success for F2S activities. Download the report here. The workshops were a great success. Participants gained insight and understanding of many of the concepts The activities align with the three pillars of F2S: underpinning the three pillars of F2S. Hands-On Learning (Food Literacy); Healthy, Local Food in Schools; Acknowledgments School and Community Connectedness.
    [Show full text]
  • Rich Yeast Doughs
    9 RICH YEAST DOUGHS AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Produce simple sweet doughs. 2. Produce laminated yeast doughs. 3. Make up a variety of products using sweet doughs, laminated doughs, and sweet-dough fillings and toppings. THIS CHAPTER COMPLETES the study of yeast doughs with a survey of the most important rich yeast doughs. As explained in Chapter 6, rich doughs are those with higher proportions of fat and, sometimes, sugar and eggs as well. Simple sweet-roll doughs are the easiest of these products to handle. Even these, however, require care, as they are usually softer and stickier than bread doughs. Because their gluten structure is not as strong as that of lean doughs, more care must be taken in proofing and baking sweet dough products. Laminated doughs, such as those for Danish pastries and croissants, are especially rich in fat because they consist of layers of butter between layers of dough. Like other sweet doughs, these yeast-leavened doughs are often the responsibility of 181 Gisslen-c09.indd 181 3/22/2016 4:35:38 PM 182 CHAPTER 9 RICH YEAST DOUGHS the pastry chef rather than the bread baker. Considerable practice and skill are required for the makeup of fine Danish products. As in Chapter 7, the dough formulas and makeup techniques covered in this chapter are given in separate sections because each dough can be made up into a great many items. This chapter also includes a selection of fillings and toppings suitable for rich yeast-dough products. Review Chapters 6, 7, and 8 with respect to the basic mixing methods and other produc- tion procedures for yeast doughs.
    [Show full text]
  • A NALWO Recipe Collection
    A NALWO Recipe Collection from 25 Years of Cooking Demonstrations by the Women of Fermilab May 2011 This collection of recipes from past NALWO cooking demonstrations was selected and edited by Mady Newfield and Selitha Raja, with assistance from Annamaria Feher. This book is dedicated to Barbara Oddone, for her continuing support and encourage‐ ment, and to all those women in the history of Fermi National Accelerator Laboratory who helped, learned from, and befriended each other through NALWO, the National Accelerator Laboratory Women’s Organization. Table of Contents Chronological List of the past 25 years of NALWO cooking demonstrations and recipes iv Appetizers Cilantro Chutney for Sandwiches 1 Armenian Eggplant Caviar 2 Chopped Herring 2 Fish with Marinade 3 Salmon Spread 3 Man Doo 4 Classic Chopped Liver 5 Marinated Mushroom Appetizer 6 Pastelitos 7 Yingbo’s Chinese Dumplings 8 Soups Autumn Squash Soup 9 Chicken & Corn Chowder 10 Lentil or Split Pea Soup 11 Sopa de Tortilla 12 Spas (Barley Yogurt Soup) 13 Yogurt Corbasi 14 Salads Cucumber & Seaweed Salad 15 Bavarian Potato Salad 15 Cucumber Raita 16 Piyaz Bean Salad 16 Spinach salad with black sesame dressing 17 Sze‐Chuan Cucumber Relish 17 Sweet and Sour Cabbage Salad Peking Style 18 Vinaigrette Salad 18 Side Dishes Blini ‐ Russian crepes with yeast 19 California Chipotle Sweet Potatoes 20 Mexican Zucchini 20 Mexican Rice 21 Chole 22 ii Main Dishes Avial 23 Beef Rouladen with Braised Red Cabbage 24 Chop Chae 25 Hungarian Stuffed Potatoes 26 Kasha Varnishkes 27 Minted Trout 27 Ma‐Po
    [Show full text]
  • Nebraskan Runzas & Cassata Cake
    Excerpted from MIDWEST MADE: Big, Bold Baking from the Heartland by Shauna Sever. Copyright © 2019. Available from Running Press, an imprint of Hachette Book Group, Inc. Cleveland-Style Cassata Cake Serves 10 to 12 One of my favorite midwestern food memories is the birthday cake I requested for many years when visiting my father, known to me as “that strawberry and vanilla pudding cake”—a yellow sponge sheet in two layers, filled with fresh juicy berries and thick vanilla pastry cream, swathed in whipped cream frosting. As it turns out, that cake has a real name, and was actually just a more conveniently shaped version of the towering, round Cleveland-style cassata cake, a classic of the city’s Little Italy neighborhood. Cleveland cassata derives from the centuries-old cassata siciliana—essentially a cannoli in cake form, with a ricotta cheese filling, jewel-like candied fruit, and lavishly decorated. The LaPuma family, which emigrated from Sicily to Cleveland in the late 1800s, is credited with creating the first “Cleveland- style” cassata in the 1920s at their family bakery. Turns out the LaPuma kids didn’t like the ricotta filling of the original (isn’t that always the way?) and so came the remix, using locally available ingredients. LaPuma Bakery still cranks out the same “modern” cassatas today, as do many other Cleveland-area bakeries, such as Corbo’s and Presti’s, and other old-school bakeries throughout the Midwest. My version of a cassata is flavor-boosted with a nod to its roots: extra-virgin olive oil, a hit of lemon, and a subtle splash of balsamic vinegar to make the rubied berries even more vibrant.
    [Show full text]
  • Wrap Party Go with the Phyllo
    Eggplant, Pepper and Feta-Stuffed Phyllo Boreks Recipe adapted from Daniel Wright, Abigail Street, Cincinnati, OH Wrap Party Go with the phyllo When Daniel Wright opened Abigail Street , his Mediterranean wine bar in Cincinnati, Ohio, the chef- owner wanted to feature the less commonly represented Mediterranean areas. So Wright created his Greek- and Turkish-inspired borek appetizer, a rolled phyllo cylinder stuffed with eggplant, red pepper and feta and served with a minty labnah (Lebanese yogurt cheese) sauce. To create a dip at home, we stir a bit of chopped mint into thick Greek yogurt--or we happily snack on the borek as is. Either way, take Wright’s advice and pair them with a light-bodied rosé . Yield: 12 boreks Cook Time: 25 minutes • • INGREDIENTS 2 tablespoons extra-virgin olive oil ½ medium yellow onion, diced into ½-inch pieces 1 red bell pepper, diced into ½-inch pieces 1 yellow bell pepper, diced into ½-inch pieces 1 small Italian eggplant, diced into ½-inch pieces 1 garlic clove, finely chopped ½ cup crumbled feta cheese 2 sprigs fresh thyme, leaves removed and finely chopped Salt and freshly ground black pepper 1 box phyllo pastry dough, defrosted 2 sticks unsalted butter, melted DIRECTIONS 1. In a large skillet set over medium-high heat, add the olive oil. Add the onion, red and yellow peppers and the eggplant and cook, stirring frequently, until the vegetables are softened and caramelized, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute, then remove the pan from the heat and transfer the vegetables to a large bowl.
    [Show full text]
  • 88762 Eng/Fr/Sp/Prt/Ar Diamond
    Kenwood Chef KM300, KM400 series Major KM600, KM800 series Kenwood English page 1 instructions Congratulations on buying a Kenwood. With such a wide range of attachments available, it’s more than just a mixer. It’s a state-of-the-art kitchen machine. We hope you’ll enjoy it. Robust. Reliable. Versatile. Kenwood. Français page 9 mode d’emploi Félicitations pour l’achat de votre robot Kenwood. Avec une gamme impressionnante d’accessoires adaptables, votre robot est plus qu’un simple batteur: c’est un robot de cuisine ultra-perfectionné qui vous donnera entière satisfaction. Nous espérons que vous l’apprécierez. Solide. Sûr. sur-mesure. Kenwood. Español página 17 instrucciones Felicidades por comprar un aparato Kenwood. Con el abanico de accesorios disponibles, Ud. ha comprado algo más que una mezcladora. Es una obra de arte para la cocina. Esperamos que lo disfrute. Sólida. Fiable. Versátil. Kenwood. Portugêus página 25 instruções Parabéns pela compra da sua Kenwood. Com a grande variedade de acessórios para ela disponíveis, esta máquina é mais que uma batedeira. É uma máquina de cozinha super moderna. Esperamos que a sua Kenwood lhe dê muito prazer. Robusta. Fiável. Versátil. Kenwood. ´d°w 33 ÅH∫W 33 ¢FKOLU‹ ≤NMµJr ´Kv ®d«¡ §NU“ ØOMuËœ. ˱l ¢u≠d ¢AJOKW Ë«ßFW ØNcÁ ±s «∞LK∫IU‹, ≠Nu ∞Of ±πdœ ∞Of ≠Nu «∞LK∫IU‹, ±s ØNcÁ Ë«ßFW ¢AJOKW ¢u≠d ˱l ØOMuËœ. §NU“ ®d«¡ ´Kv ≤NMµJr îö©W. °q «≤t §NU“ ±D∂a ¨U¥W ≠w «∞dË´W Ë«ô¢IUÊ.«≤MU ≤Q±q ¢L∑FJr °t. ¢L∑FJr ≤Q±q Ë«ô¢IUÊ.«≤MU «∞dË´W ≠w ¨U¥W ±D∂a §NU“ «≤t °q îö©W.
    [Show full text]
  • B16038 Culinary Smallwares and Equipment Summary.Pdf
    B16038 Culinary Arts Small Wares Equipment Pricing Worksheet Boelter Edward Don & Company Nasco Great Lakes West Gordon Food Services US Foods ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT ONLY COMPLETE IF BIDDING A SUBSTITUTE PRODUCT Item Qty Unit Description Brand Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model Unit Cost Total Cost Brand, Model 1 12 ea Au Gratin Dish; 8 oz American Metalcraft AO080 $ 1.80 $ 21.60 $ 1.73 $ 20.76 $ - $ 3.00 $ 36.00 $ 1.91 $ 22.86 GFS# 939507 NS GFS Pack 12 CT $ 1.78 $ 21.32 2 10 ea Roasting Pan; 24'' Alluminium Vollrath 68358 $ 53.20 $ 532.00 $ 51.52 $ 515.20 $3.00 broken case charge added $ - $ 58.00 $ 580.00 $ 58.09 $ 580.90 GFS# 912756 NS $ 57.83 $ 578.26 3 24 ea squeeze bottles; 12 oz Tablecraft 11253C $ 8.00 $ 192.00 $ 0.64 $ 15.36 PACK SIZE 36/CS NO BROKEN CASES $ - $ 9.00 $ 216.00 $ 0.68 $ 16.33 GFS# 781100 SK GFS Pack 36 CT $ 0.70 $ 16.84 4 24 ea squeeze bottles; 8 oz Tablecraft 10853C $ 6.90 $ 165.60 $ 0.55 $ 13.20 PACK SIZE 36/CS NO BROKEN CASES $ - $ 8.00 $ 192.00 $ 0.60 $ 14.29 GFS# 781070 SK GFS Pack 36 CT $ 0.60 $ 14.48 High Density squeeze bottles; 5 12 ea 12 oz Tablecraft 11253CHD $ 8.40 $ 100.80 $ 0.68 $ 8.16 PACK SIZE 12/CS NO BROKEN CASES $ - $ 9.00 $ 108.00 $ 0.78 $ 9.42 GFS#
    [Show full text]