Ai Fiori in the Groove
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List of Acceptable Foods and Beverages LIST 10 FROZEN DESSERTS and ICE CREAM
List of Acceptable Foods and Beverages LIST 10 FROZEN DESSERTS AND ICE CREAM Foods are evaluated for compliance with the Connecticut Nutrition Standards (CNS) based on the amount as served including any added accompaniments such as fruit sauce, sprinkles and nuts, e.g., frozen yogurt topped with fruit sauce. Some listed products are more nutrient-rich than others. The Connecticut State Department of Education (CSDE) encourages schools to review the nutrient content of allowable products, and select the most nutrient-rich products that also meet the "Better Choice" recommendations (see green and white columns on right). The CSDE strongly encourages schools to offer a la carte food choices that include a variety of minimally processed and naturally nutrient-rich whole foods such as fruits, vegetables, whole grains, low-fat or nonfat dairy, lean meats and legumes. Product formulations and packaging can change. The nutrition information below is based on the package label or manufacturer information supplied at the time of product review. If this information does not match the product label, please submit the product’s nutrition information to the CSDE. For more information, see Submitting Food and Beverage Products for Approval (https://portal.ct.gov/-/media/SDE/Nutrition/HFC/FBlist/SubmitProduct.pdf). The CSDE's List of Acceptable Foods and Beverages is updated regularly and is subject to change. To assist in identifying new items added since the previous edition of this list, the manufacturer and food item (first two columns) of all new items are highlighted in pink. For contact information for listed vendors, see Contact Information for Vendors (https://portal.ct.gov/-/media/SDE/Nutrition/HFC/FBlist/VendorContact.pdf). -
Three Colomns-ML Based on DOHMH New York City Restaurant Inspection Results
Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results DBA CUISINE DESCRIPTION DUNKIN Donuts ALL ABOUT INDIAN FOOD Indian CHARLIES SPORTS BAR Bottled Beverages MIMMO Italian SUENOS AMERICANO BAR Spanish RESTAURANT ANN & TONY'S RESTAURANT Italian GREEN BEAN CAFE Coffee/Tea PORTO BELLO PIZZERIA & Pizza RESTAURANT GUESTHOUSE RESTAURANT Eastern European CALEXICO CARNE ASADA Mexican JOHNNY UTAHS American RUMOURS American FORDHAM RESTAURANT American HONG KONG CAFE CHINESE Chinese RESTAURANT ASTORIA SEAFOOD & GRILL Seafood SUP CRAB SEAFOOD RESTAURANT Chinese SWEETCATCH POKE Hawaiian SWEETCATCH POKE Hawaiian Page 1 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results INSPECTION DATE 11/18/2019 09/15/2021 11/24/2018 03/12/2020 01/03/2020 02/19/2019 01/16/2020 07/06/2017 04/24/2018 04/19/2018 06/20/2018 12/12/2019 09/10/2019 05/14/2018 08/19/2019 08/27/2019 06/24/2019 06/24/2019 Page 2 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results KAHLO Mexican 52ND SUSHI Japanese EL COFRE RESTAURANT Latin American CARVEL Frozen Desserts CHOPSTICKS Chinese CATRIA MODERN ITALIAN Italian CATRIA MODERN ITALIAN Italian TAGLIARE PIZZA DELTA TERMINAL American OVERLOOK American BILLIARD COMPANY American BOCADITO BISTRO Eastern European FINN'S BAGELS Coffee/Tea FINN'S BAGELS Coffee/Tea CHUAN TIAN XIA Chinese LA POSADA MEXICAN FOOD Mexican CHINA STAR QUEENS CHINESE Chinese RESTAURANT AC HOTEL NEW YORK DOWNTOWN American NEWTOWN Middle Eastern NO.1 CALLE 191 PESCADERIA -
Hum 200 Summer 2006
HUM 200 SUMMER 2006 MEDITERRANEAN CUISINE & INGREDIENTS IN ITALY Instructor: Dr. Lucia Harrison Credit hours: 3 1. DESCRIPTION The Mediterranean is the deep, blue heart that gives life to the countries that surround it. From a western perspective, control of the world began with control of the Mediterranean, and thus it has been the seat of empires for millennia. The course consists of a study on the food culture of the countries and regions surrounding the Mediterranean Sea. Students will explore how geographical and cultural influences reflected and shaped the use of different food products, cooking methods, service styles and the many other factors that have lead to the current cuisine. Throughout time many different factors, such as family traditions, agriculture, cooking methods, and food products, have influenced the food culture of the Mediterranean region. Students will be introduced to the evolution of the Mediterranean cuisine, and to the regional differences with reference to these factors. The course will also closely examine the typical products that characterize the Mediterranean Diet such as olive oil, pasta, rice, vegetables and fruits, dairy products etc., examining their history, economic relevance, production, nutritional value and different uses around the Mediterranean. A selection of traditional dishes from Italy, southern France, Spain, and Croatia will be presented to the students and discussed. 2. OBJECTIVE The course objective is to show students the cultural and social relevance of one of the most appreciated cuisine in the world. Students will develop the ability to properly distinguish the most typical dishes of the Mediterranean Countries. Through the understanding of food composition and cooking processes students will be able to critically evaluate the too often confusing and contradictory dietary advice of western society. -
Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts!
www.cairowestmag.com April 2021 Issue No. 123 Free Community Magazine Powered by Cairo West Publications Serving 6th October, Cairo-Alex Desert Road and Mansoureya Exclusive Chat with Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts! TABLE OF CONTENTS April 2021 Apri 2021 Youssef Othman A Star on the Rise to Watch this Ramadan FASHION Ramadan Fashion BEAUTY Sandal-Pretty Feet FEATURES Your Ramadan Table Ramadan Gift Guide Ramadan Evenings Time To Talk Heart Kafala - Fostering Orphans Ramadan Recipes From Around The Globe Horoscopes WELLBEING Ramadan Workouts With Monir Konsoh Neuroplasticity Tabibi: Sensible Eating During Ramadan ENTERTAINMENT Spotlight: Gorilla Fit App AUC: Meet the Author Diwan New Arrivals and Best-sellers Art Scene Amici Review Binge Review Le Flandrin Review Crave Wellbeing Schedules What’s New Upcoming Events OUR TEAM Founder & Publisher Shorouk Abbas Editor-in-Chief Atef Abdelfattah Content Director Hilary Diack Copyediting Nahla Samaha General Manager Nihad Ezz El Din Amer Sales and Marketing Manager Nahed Hamy Assistant to General Manager Lobna Farag Assistant Marketing Manager Yomon Al-Mallah Sales Executive Ezz Eldin Darwish Digital Marketing Specialist Mariam Abd El Ghaffar Digital Content Aliaa El Sherbini Digital Content Creators Mariam Elhamy, Basem Mansour Graphic Designers Ahmed Salah, Essam Ibrahim Photography Mohamed Meteab Accountant Mohamed Mahmoud Distribution Ahmed Haidar, Mohamed El Saied, Mohamed Najah, Mohamed Shaker Mekkawy Printing IPH (International Printing House) Produced by Cairo West Publications Issued with registration from London No. 837545 Cairo Alex Desert Road - El Naggar Office Building 2 This magazine is created and owned by Cairo West Advertising. Managing Director: Shorouk Abbas Email: [email protected] For advertising contact: Tel: +2 0122 4300 100 +2 02 3532 0588 Email: [email protected] This magazine is not for sale. -
Pasta Packaging
ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them. -
The Mediterranean Diet 228�
DIET� Newly Revised and Updated Marissa Cloutier, MS, RD and Eve Adamson Recipes by Eve Adamson Produced by Amaranth This book is dedicated to Michael and Sophie. Wishing you both good health and a long, happy life. —M. C. To my children, Angus and Emmett, that they may learn to eat well, live well, and take their health into their own hands. —E. A. ojPCmlpM� Contents Introduction 1� Part I: The Benefits of Eating Mediterranean 13� 1: Mediterranean Magic 15� 2: A Recipe for Wellness 39� 3: Olive Oil and Other Fats:� What You Need to Know 67� 4: Vegetables: The Heart and Soul of the � Traditional Mediterranean Diet 93� 5: The Fruits of Good Health 122� 6: The Grains, Legumes, Nuts, and Seeds � of the Mediterranean 147� 7: Meat, Poultry, Fish, Dairy, and Egg � Consumption the Mediterranean Way 171� 8: Embracing the Mediterranean Lifestyle 205� Contents� 9: Losing Weight and Living Well � on the Mediterranean Diet 228� Part II: Recipes for Enjoying the Mediterranean Diet 247� Mediterranean Snack Food: An Art Form, a Meal 249� • Tapas (Appetizers) 251� • Salads 270� • Soups and Stews 278� • The Main Course 286� • Desserts 306� Resources 317� Searchable Terms 323� Acknowledgments About the Author Cover Copyright About the Publisher ojPCmlpM� Introduction� If you grew up with a television set, you’ve probably seen the familiar scenario: a family gathered around the breakfast table, their plates piled high with eggs, bacon, sausage, maybe even a breakfast steak and a formidable stack of pancakes made with that ubiquitous box of handy biscuit mix. A bottle of maple-flavored syrup and a stick of butter (or tub of margarine) adorned the center of the table. -
Tableyah Mediterranean Cuisine
525 SAWDUST ROAD SPRING 77380 MON - SAT 11AM-9PM MON -THURS SUN 12PM-7PM $ 12 .99 FRI -SUN $ 13 .99 15 % OFF TA'BLEYAH KIDS MEDITERRANEAN CUISINE AND SENIORS BUFFET MENU- DRINKS INCLUDED BUFFET ITEMS MAY BE EXCHANGED OUT FOR SPECIAL OF THE DAYS DIPS & BREAD SALAD BAR HUMMUS (REGULAR & SPICY) TABBOULEH BABAGANOUSH (REGULAR & SPICY) MEDITERRANEAN GREEN SALAD GARLIC SAUCE QUINOA AND SPINICH SALAD TAHINI LENTIL SALAD TAZIKI PASTA SALAD HOT SAUCE BEET SALAD OLIVE OIL AND EGGPLANT SALAD VEGGIE OPTIONS MEATS FALAFEL (REGULAR AND GARLIC STUFFED) SLOW ROASTED CHICKEN FRIED KIBBEH *CONTAINS GROUND BEEF FRIED CHICKEN FRIED CAULIFLOWER CHICKEN TAHINI MISAA - EGGPLANT CHICKEN SUMAC BASHAMIL *CONTAINS GROUND BEEF MEATBALLS VEGGIE STEW LAMB MAHSHY AND GRAPE LEAVES BRISKET VINEGAR POTATOE CUBES OKRA STEW GREEN BEEN STEW SOUP OF THE DAY MIXED GRILLED VEGGIES GRAINS DESERTS BAKLAVA KOSHARY KUNAFA RICE (YELLOW AND SPICY) BASBOSA COUSCOUS OM ALI *BY REQUEST RICE PUDDING FRUITS CREPES TA'BLEYAH MEDITERRANEAN CUISINE A LA CARTE MENU TAKES ABOUT 12-15 MINUTES GRILLED MEATS BEEF KOFTA SKEWER $4.70 LAMB KOFTA SKEWER $4.90 CHICKEN KOFTA SKEWER $4.60 LAMB KABOB $4.90 CHICKIN KABOB $4.60 LAMB CHOPS (2 PIECES) $9.70 GRILLED SALMON $6.30 GRILLED SHRIMP SKEWER $6.20 SLOW GRILLED TILAPIA -WHOLE FISH *20MIN $9.25 1/2 ROASTED CHIKEN *CALL AHEAD $9.25 FULL ROASTED CHICKEN *CALL AHEAD $16.99 CUSTOMIZED WRAPS CATERING INCLUDES FRIES AVAILABLE! LETTUCE, TOMATOE, ONIONS, DIP $9.15 LAMB KOFTA CHICKEN KOFTA CHICKEN SHAWARMA BEEF SHAWARMA GYRO (LAMB) FALAFEL (REGULAR OR SPICY) BURGER - CAN ADD CHEESE $8.99 SIDES RICE $2.55 SALAD $3.15 VEGGIE OPTIONS $3.99 ORDER THROUGH: DRINKS UBER EATS HOT TEA (HERBAL, BLACK, WTH MINT) $2.99 DOORDASH HOT COFFEE (AMERICAN, TURKISH) $2.99 GRUBHUB LEMON WITH MINT $2.99 WATERMELON $2.99 PINEAPPLE $2.99 SODAS $1.99 DESERTS BAKLAVA $1.99 KUNAFA $0.99 BASBOSA $0.99 RICE PUDDING $1.99 FRUITS $1.99 Ta'bleyah Mediterranean Cuisine Welcome to Ta'bleyah, a mixture of delicious family owned Mediterranean recipies. -
Cool Sorbets, Intensely Flavored the Right Proportion of Sugar Is the Secret to Silky-Smooth Sorbets
For a sorbet with a light, smooth texture, use an ice-cream maker, which beats air into the sorbet as it freezes. Raspberries make a vibrant sorbet. Chambord, a black- raspberry liqueur, boosts the flavor. Cool Sorbets, Intensely Flavored The right proportion of sugar is the secret to silky-smooth sorbets Photos: Ellen Silverman BY DARREN DEVILLE Copyright © 1996 - 2007 The Taunton Press t the small restaurant where I’m the pastry A chef, I always have a long list of rich desserts on our blackboard menu. But the desserts that often set whole tables to “oohing” are my simple, fruity sorbets. My sorbets grab the spotlight because they’re intensely flavored, they combine fruits in unusual ways, and they have a creamy texture that makes it hard to believe they don’t contain milk or cream. One of the things I like most about sorbets is that they’re so easy to make. No matter how busy I am, there’s always enough time to make a great sorbet. All that’s needed is flavorful fruit that’s been puréed or juiced and sugar syrup, which is just sugar and water simmered together. Combine the fruit and syrup, freeze it in an ice-cream maker, and you have a no-fail sorbet. THE FRUITS THAT MAKE THE SORBET When choosing fruit for sorbets, go for what’s most fragrant, even if it’s past its prime. Flavors are at their most intense when fruits are just between ripe and rotten. Mushy mangos, soft strawberries, and tired raspberries all make excellent sorbets. -
Medieval Feast Table Setting
Medieval Feast Table Setting Sometimes corrupt Zebulon imparadise her cross-examiner preliminarily, but male Conway devours autonomously or extenuated contrapuntally. Chance sided brainlessly if unordained Derrek jostled or greasing. Tobit misdoubt his corymb resound lyrically or crosswise after Jereme prefigures and anchylosing applicably, softening and Sikh. The more common, parsnips or less distinct look like teacups with feast table manners The Text Widget allows you just add wheat or HTML to your sidebar. Eat cabbage and my Merry The J Paul Getty Museum. The finger foods of concern world especially in a permanent casual banquet, often eaten in front allow the TV. Preventing alcohol content we decorated with medieval feasts which it was generally a book club for? The guests of shrimp were seated in front of whatever hall foyer the Lord has the castle and better wife Seating arrangements were strictly controlled with the ultimate important guests seated closest to their Noble Lord went further interest were seated from blame the six important construct were. What was toilet etiquette at a Medieval feast? As a consequence of these excesses, obesity was common among upper classes. You are tired for complying with those limitations if you download the materials. What they've heard he the Middle Ages might be working wrong. Several of the dishes were typical of the period. Servants with ewers, basins, and towels attended the guests. This was based on health belief among physicians that the finer the consistency of disaster, the more effectively the sentiment would mutter the nourishment. At least two lighter dishes filled with a member knowing exactly that! Castle Life death Food Castles and Manor Houses. -
Take-Out & Delivery Menu
Secondi Piatti (choice of 2 sides) Take-out & Delivery Salmone alla Griglia 25 Grilled Alaskan Salmon fillet Branzino alla Griglia 25 Menu Grilled Branzino Fillet Maiale alla Griglia 27 Antipasti Grilled Organic Canadian Pork Chop, Insalata Cesare 11 Bistecca 32 A whole Romaine, cherry tomatoes, Grilled Prime Angus Strip Loin Steak Basta Pasta original caesar dressing Insalata di Anatra 13 Cherry wood smoked duck breast, arugula & Side watercress, house balsamic dressing, sliced Grilled Asparagus Sautéed Broccoli parmesan cheese Sautéed Broccoli Rabe Ratatouille Heirloom tomatoes & cucumber salad 11 Roasted Finger Ring Potatoes Heirloom tomatoes, cucumbers, shallots, black Heirloom Tomato Salad olives, oregano, ricotta salata, yuzu vinaigrette Bagna Cauda 13 Market Vegetables, warm Anchovy cream dip Wine Asparagi Gratinati 13 *Prosecco 9 *Rose 9 Al dente Asparagus, Parmesan cheese crust *White Ribolla Gialla 12 * Red Sagrantino 12 Soave 9 Chianti 10 Pinot Grigio Cocktails Lychee Martini (Vodka, Fresh Lychee Juice, Lychee) 14 Primi Piatti Mojito (Rum, triple sec, Lime juice, fresh mint, Fusilli con Prosciutto e Parmigiano 21 sugar) 14 Fusilli, Parmigiano Reggiano, sliced prosciutto Margarita (Tequila, lime juice, triple sec) 14 Spaghetti con Uova di Pesce 20 Sangria Red or White 13 Spaghetti, Tobiko (Flying fish roes), Shiso Aperol Spritz 13 Calamarata alle Capesante e Gamberi 23 Anatrella (Gin, St. Germain, lime juice, sliced Calamarata Pasta, Sea Scallops & Shrimp Ragu, cucmber) 14 fresh Tomato Sauce Spagliato (Campari, red vermouth, prosecc0) 14 Cavatelli con Mozzarella e Funghi 20 Cavatelli, Mozzarella, shiitake-mushrooms, fresh tomato sauce Trofie Al Pesto 20 Trofie Pasta, Peas, Beans, Walnuts, Pecorino Romano, Basil & Parsley Pesto Penne alla Bolognese 20 Penne, Basta Pasta original meat sauce, Broccoli Rabe, Parmesan Cheese . -
Paleo Lemon Sorbet
Paleo Lemon Sorbet https://www.tasteslovely.com/paleo-lemon-sorbet/ Ingredients: Prep Time: 26 hours Cook Time: 10 mins Yield: 1.5 pints, or about 4 cups • 2 cups water • 1-1/2 cups fresh squeezed lemon juice (from 8-10 lemons) • 1/2 cup honey (or more to taste) • 2 tablespoons lemon zest (from 2 lemons) • Paleo coconut whipped cream (optional) Directions: 1. Hours before making, put your ice cream maker tub in the freezer. 2. In a small pot over medium heat, combine the water, honey and lemon zest. Warm until the honey is dissolved. It doesn’t have to get hot, just warm. 3. Remove the pot from heat, and add the lemon juice. Stir to combine. Taste for sweetness. Add more honey if desired. 4. Transfer to an airtight container, and refrigerate until cold, 2 hours. 5. Transfer the cold lemon sorbet liquid to your ice cream maker, and freeze according to manufacturers instructions. 6. Spoon to frozen sorbet to a freezer safe container (I use a metal loaf pan), and freeze another 2 hours until frozen solid. 7. If you don’t have an ice cream maker, just pour the lemon mixer right into a metal loaf pan and freeze it for 2 hours. Every 20 minutes or so, scrape with with a spoon to get air in to it. 8. Scoop and serve. I love mine topped with my paleo coconut whipped cream! Notes: *I’ve also made this with coconut sugar, but the coconut sugar is such a dark color it makes the sorbet brown instead of yellow. -
La Pizza & La Pasta
LE C U C I N E di E A T A L Y LA PIZZA & LA PASTA ANTIPASTI LA STELLA | 14 INSALATA DI RUCOLA | 14 PIZZA WITH CHERRY TOMATO, ARUGULA, SHAVED GRANDE PIATTO MISTO ARUGULA, PARMIGIANO REGGIANO® DOP, PARMIGIANO REGGIANO® DOP, FRESH BASIL, EXTRA DI SALUMI & FORMAGGI | 24 LEMON VINAIGRETTE VIRGIN OLIVE OIL FROM SORRENTO An assortment of our favorite 6 salumi & 5 formaggi INSALATONA | 16 CAVOLO NERO E PERA | 15 GEM LETTUCE, OLIVES, SEASONAL VEGETABLES, LACINATO KALE, PEARS, GORGONZOLA DOP, Classic Pairings CALLIPO TUNA, FRIED CHICKPEAS, WALNUTS, BALSAMIC VINAIGRETTE OLIVE MARINATE | 7 LEMON VINAIGRETTE VERDURE SOTTOACETO | 7 HOUSEMADE PICKLED VEGETABLES MOZZARELLA BAR All mozzarella served with olive oil and sea salt and your choice of two verdure. 1. Choose One Mozzarella: 2. Choose Two Verdure: Add Salumi MOZZARELLA CLASSICA | 16 MARINATED ARTICHOKES ROASTED BEETS PROSCIUTTO DI PARMA DOP +8 MOZZARELLA DI BUFALA DOP | 18 BASIL PESTO BROCCOLI RABE GIORGIO'S SWEET SOPPRESSATA +7 BURRATA | 19 LA PIZZA LA PASTA Le Gastronomiche · The new way Italians are eating pizza Pasta Fresca · Fresh Pasta made in house by our pastai Our chef-driven pizza selection: the highest quality ingredients served on a lighter, crispier crust. TAGLIATELLE al Ragù di Manzo | 23 MARGHERITA RUSTICA | 21 Tagliatelle, short rib ragù, mutti tomato sauce, SAN MARZANO TOMATO, OREGANO, GARLIC, MOZZARELLA DI BUFALA FROM parmigiano reggiano® dop, parsley NAPOLI, EXTRA VIRGIN OLIVE OIL, BASIL, GRANA PADANO DOP 12-MONTHS PASTA AL FORNO al Ragù | 17 TAGLIATELLE BURRATA | 26 lasagna,