Appetizers Salads SOUPS

APpETIZERS MUSHROOM FUNDIDO Portobello, Oyster Mushrooms, French Bread 15 BLACK TRUFFLE PUFF POTATOES Fried Potatoes & Truffle Aioli 19 LOBSTER ROLL Lobster Claw & Champagne Sauce 17 SALMON TARTAR Capers, Shallots, Chives, Olive Oil, Dijon Mustard, Grilled Baguette 12 FRIES & DIPS Bu, Carbon Beach, Ketchup, Mayo 12 CHICKEN WINGS 6 for 12 8 for 16 12 for 22 FISH TACOS 2 for 14 3 for 18 Salads SOUPS FRISEE & RED ENDIVE SALAD Walnuts, Pomegranate, Candied Garlic, Grapes, Crumbled Blue Cheese, Balsamic Vinaigrette 14 ONION SOUP Gruyere Cheese & Croutons 11 GOAT CHEESE SALAD Mixed Greens, Beets, Fennel, Champagne Vinaigrette 15 MUSHROOM SOUP Enoki 11 SPINACH SALAD Apple, Fennel, Balsamic Vinaigrette 10 BUTTERNUT SQUASH SOUP Roasted Squash Seeds 11 SPRING MIX Cucumber & Classic Vinaigrette 10 BIBB SALAD Classic Vinaigrette 12 @nicolaseatery #nicolaseatery MAIN MALIBU FARMER’S PLATE POULET A LA MOUTARDE Cauliflower, Panisse, Farm Fresh Vegetables 22 Butterfly Chicken Breast, Broccolini, Fingerling Potatoes 22 ROASTED CHICKEN SOLE MEUNIERE Cauliflower & Beets 42 Brussel Sprouts & Mashed Potatoes 24 BLANQUETTE DE VEAU LOBSTER MAC N CHEESE Veal, Mushrooms, Pearl Onions, Creamy Sauce Béchamel Cheese Sauce 21 Side of Rice 32 SCOTTISH SALMON LE ROYAL Beets & Mushrooms 26 1/3 Pound Beef, Smoked Gouda, Rosemary Fries 18 Add Bacon 3, Mushroom 2, Organic Egg 3 IDAHO RAINBOW TROUT Haricot Vert & Brown Butter Sauce 32 STEAK FRITES Flat Iron & French Fries 28 BOEUF BOURGUIGNON Carrots, Mushrooms, Onions, Pomme Puree 24 CHATEAUBRIANT 8oz Filet Mignon, Baby Carrots, Creamed Mushrooms 42 e DESSERT CREPE 10 Choice of: Nutella, Apricot, or Strawberry jam CRÈME BRULEE 10 . BANANA FOSTER 12 ALL OF OUR FOOD IS MADE WITH 100% LOVE POT DE CRÈME 10 @nicolaseatery #nicolaseatery .

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WELCOME TO LACROIX 75 RAW BAR SPECIALTIES Sushi Maki: California, Spicy Salmon, Vegetable Jumbo Shrimp with Cocktail Sauce Smoked Trout, Peppered Mackerel Assorted American Caviar, Traditional Accoutrements Bagel and Smoked Salmon, Classic Accompaniments Oysters on the Half Shell CANAPÉS Hamachi, Tomatillo, Fresno Chili Foie Gras S’mores Carrot Tart, Sea Urchin, English Pea Bloody Mary Gazpacho, Mussels Escabeche Smoked Salmon, Mille Feuille, Dill Crème Fraiche, Red Onion Steak Tartare, Potato, Egg Yolk, Chive Crab, Chili Flake, Sourdough, Lemon, Nasturtium SALADS Compressed Melon, Jamon Serrano, Sherry, Cilantro Zucchini, Squash Blossom, Picholine Olive, Green Garlic Vinaigrette Grilled Peach, Mache, Ricotta Salata, Endive Sugar Snap Pea, Avocado, Cucumber, Kiwi Dressing Braised Artichoke, Fregola Sarda, Roasted Pepper, Tonnato Dressing Pole Bean, Marcona Almond, Cherry, Thyme SEASONAL SELECTIONS FROM THE CHEF’S TABLE HOT HORS D’OEUVRES AND SIGNATURE ENTREES Brioche, Pork Belly, Gribiche Vietnamese Beef Broth, Quail Egg Buttermilk Biscuit, Pork Roll, Piperade, Comté Shrimp Cake, Orange Marmalade Lamb Shoulder, Carrot Cavatelli, Carrot Top Pesto Braised Beef Short Rib, Polenta, English Pea, Sauce Royale Sautéed Wild Mushrooms in Herb Nage Buttermilk Fried Chicken, Swiss Chard, Honey Blanquette de Veau, Savoy Cabbage, Garlic Scape Skate Wing Veronique, Grape, Tarragon, Chervil, Leek Asparagus, Heart of Palm, Almond Escargot Pithivier Pommes Darphin, ‘Nduja, Fennel HAND CARVED MEAT AND FISH Scottish Salmon, Pastrami Spice Giant Diver Scallop Sausage Niman Ranch Brisket, Béarnaise, Sorrel Dijon Rosemary Crusted Lamb Leg Porchetta, Orange Glaze CHARCUTERIE AND CHEESE Weekly Selection of Cured Meats and Artisanal Cheeses Chicken Liver and Foie Gras Mousse, Watermelon Glaze Country Pâté, Brandy, Dried Fruit Assorted Breads, Mustards and Pickles Contains Shellfish Gluten Free Contains Nuts Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness .
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Soups Starters Side Dishes Main Dishes Desserts
SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF)
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Brasserie Zédel Ful Traditional Recipes from a Grand Brasserie by A.A.Gill Soft Back £10.00 / £15.00 Hard Back
menu o sion n r ver eq h uest lis ng = VISIT US AT = l E Brasserie Zédel Ful Traditional Recipes from a Grand Brasserie By A.A.Gill soft back £10.00 / £15.00 hard back Prix Fixe Plâts du Jour Formule 2 courses - £ 9.95 £15.75 £19.75 3 courses - £13.25 Lundi – Poulet au Curry Céleri Rémoulade Mardi – Blanquette de Veau Carottes Rapées Confit de Canard Mercredi – Cassoulet de Canard ou Filet de Daurade Steak Haché, Jeudi – Saucisse de Toulouse aux Lentilles de Puy Sauce au Poivre et Frites Vendredi – Vol-au-Vent aux Fruits de Mer (supp. £2) Tarte au Citron Délice au Chocolat Noir Samedi – Lapin à la Moutarde Verre de Vin Maison, Eau Dimanche – Boeuf Braisé, Céleri Rôti Hors d’ Oeuvres Soupe au ‘Pumpkin’ ......£2.95 Soupe à l’Oignon .......£5.75 Jambon de Bayonne, Céleri Rémoulade £8.25 Carottes Rapées .......£3.45 Salade d’Endives au Roquefort ..£6.75 Boudin Noir, Oeuf de Cane aux Truffes £8.95 Céleri Rémoulade .......£3.75 Langue de Boeuf et Cornichons ...£7.25 Cuisses de Grenouilles à l’Aioli ..£9.25 Œufs Durs Mayonnaise .....£4.50 Parfait de Foies de Volaille ....£7.25 Steak Tartare ........£9.50 Avocat Vinaigrette ... ..£5.50 Terrine de Jarret de Porc, Piccalilli . £7.50 Saumon Fumé ........£9.75 Quiche Lorraine .......£5.50 Soupe de Poissons et sa Rouille ..£7.50 Six Escargots au Beurre Persillé ..£9.75 Luxe Crevettes et Écrevisses, Sauce Cocktail £13.75 Huîtres: Fines de Claires (les six) . £15.75 crayfish and king prawn cocktail bay of biscay rock oysters Gigot de Chevreuil, Filet de Flétan, Haricots Verts Entrecôte ‘Café de Paris’, Purée d’Echalotes et Chou ‘Savoy’ .
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Curated Event Menus
CURATED EVENT MENUS Experience the Excitement, Enjoy the Service and Indulge in the Flavors of our Tastefully Inspired Art. Our selection of specially crafted prix-fixe menus consist of family-style sharing options, individual choices as well as menus with hors d’oeuvres for cocktail receptions. We respect our guests’ dietary needs and offer a wide range of delectable vegetarian, vegan & gluten-free dishes that can be included for your perfect menu. from Paris with love A SELECTION OF FRENCH STARTERS SOUPE À L’OIGNON French onion soup, gratinéed w/ baguette & Gruyère cheese or SALADE PAYSANNE poached egg, frisée salad, w/ pine nuts, croutons & warm bacon vinaigrette or ESCARGOTS EN BRIOCHE escargots, sautéed w/ garlic butter, tomato concassée, pastis & toasted brioche VIVE LES CRÊPES! NIRVANA Thai green curry w/ chicken, red pepper, eggplant, squash, fresh basil & coconut milk or THE FRENCH CONNECTION boeuf bourguignon: beef, braised in red Burgundy, carrots, celery & herbs de Provence or THE BLACK & WILD wild mushrooms in white wine cream sauce, topped w/ freshly shaved black truffles LA FINALE MOELLEUX À LA CHATAIGNE soft chestnut cake, salty caramel gelato ice cream or SCHOKOLADEPALATSCHINKE chocolate crêpe, filled w/ chocolate ganache, dulce de leche, strawberries & bananas So popular, The Cooking Channel featured the making of it! or THE BIG APPLE crêpe w/ caramelized apples, touch of cinnamon, topped w/ crunchy almond walnut streusel, vanilla bean ice cream & Calvados avec amour all items are served family-style A TRIO OF STARTERS
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5000 Bistro Francais
SIDE ORDERS LES SPECIALITÉS DE LA - BEER - Garlic French fries 5 SEMAINE Duvel 6 Heineken 4 Dine - In Only Corona 4 Amstel L 4 Haricots Vert 6 MONDAY : Moules Frites 21 Roasted Yukon Potatoes 5 PEI Steamed Mussels Selection, French Fries, SODA Complementary Glass Of Wine or Beer All Cans Provencal Sliced Vegetables 6 Ginger Ale 3 TUESDAY: Pot Au Feu 26 Traditional French Light Stew Of Premium Sprite 3 Ratatouille 6 Beef And Vegetables In A Broth Diet Coke 3 BISTRO Sauteed Mushrooms 6 WEDNESDAY: Choucroute Garnie Coke 3 FRANCAIS 28 Mashed Potatoes 6 Alsacien Stew Of Imported French Coke Zero 3 Sausages, Charcuterie And Sauerkraut A EMPORTER Orangina 4 Wild Rice 5 THURSDAY: $79 Special Dinner DINNER | 4 PM – 10 PM | Gratin Dauphinois 6 Menu For 2 3 Course Dinner Menu For 2 Includes A Bottle Of Red Or White Wine WATER WE CATER: WWW.VOILACATERERSNYC.COM San Pellegrino 5 LES DESSERTS $4 FRIDAY: BOUILLABAISE 32 Aqua Pana 5 Creme brulee Traditional Provencal Fish Stew, Rouille, Garlic Croutons DELIVERY: Mousse au Chocolat Saturday: Cassoulet toulousain 28 86TH STREET TO 120TH STREET Slow- Cooked Casserole Of White Beans, RIVERSIDE DR TO CENTRAL PARK WEST Creme caramel Duck Conﬁt, Imported French Sausages, Pork Tartelette aux poires SUNDAY: $35 DINNER SPECIAL (212) 316 - 5000 All Night Three course Special Prix Fixe Dinner Menu - APPETIZER - - LA ROTISSERIE - - LES MOULES FRITES - - MAIN COURSE - Quenelles De Brochet, Sauce Prince Edward Island Steamed Mussels, Demi Poulet Bio Roti Maison 14 Rigatoni Au Fenouil Et Boudin Nantua 9 Served With
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View Dinner Menu
Hors d'Oeuvres Soupes & Salades Gratinée des Halles 6.95 French Onion Soup Soupe de Légumes 5.50 Vegetable Soup Velouté de volailles 6.50 Chicken veloute Soupe de Moules Safrane 6.95 Saffron mussels soup Coeur de laitue, vinaigrette moutardée 5.95 Bibb salad with house vinaigrette Mesclun Salade 6.95 Mix greens with house vinaigrette Salade de magret et gésiers de canard fumé 8.95 Smoked duck breast and gizzards, green beans, mix greens and grilled scallions salad Maquereau fumé pommes à l'huile 7.25 Smoked maquerel with frisee, steamed potatoes and red onions Salade verte au Roquefort 7.50 Green salad with Roquefort cheese and walnut Salade Niçoise façon Bistrot Mix greens, vegetables, tomato, black olives, bonito tuna, hard boiled egg and anchovies filets Salade de chèvre chaud 8.25 Warm Goat Cheese Salad with walnuts Salade d'artichaut et asperges 7.95 Baby artichoke and grilled asparagus salad Salade Frisée aux lardons 7.69 Frisee salad with Sauteed bacon, egg and croutons Petite fricassée de merguez 6.95 Small spicy lamb and beef sausage sautéed with tomatoes, chick peas and onions Tartines - Open face Sandwich Tartine à la tapenade, jambon cru et gruyère 6.95/10.95 Tartine with black olive puree, bayonne ham and Swiss gruyère Tartine en Bayaldi de légumes/basilic 6.95/10.95 Tartine with mixed vegetables, basil oil and black olive puree Tartine Parisienne 6.95/1095 Tartine with French ham, béchamel sauce and Swiss gruyère Tartine Baltique Tartine with smoked salmon, tamara, onions and capers 7.95/11.95 Patés, Foie Gras & Confit Foie
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Narratives About a Few Items on This Week's
Welcome to another edition of: Narratives about A Few Items on This Week’s Menus First, some updates and announcements from Dining Services: The next Tete a Tete with the three stars of the Dining Service’s Team will be on January 13th at 12:30. If you are interested in attending, please email Alison at [email protected]. Fireside A La Carte to Go Open: January 7th—January 9th Due to staffing shortages, Fireside will close on January14th until further notice Pear Salad Blue Cheese and Walnuts (MWG) $6.75 Wedge Salad Hearts of Romaine and Boston lettuce Garnished with Diced Tomato, Pickled Onion, Diced Bacon, Crumbled Blue Cheese and Blue Cheese Dressing (MWG) $5.75 Small Fireside House Salad With Lemon Vinaigrette (MWG/DF) $2.90 Crab Cake With “Meal Plan” Side of the Day: $22.00. With No Sides: $21.75 Roasted Half Chicken with Thyme Served with choice of two sides (MWG/DF) $14.95 Cacio e Pepe Linguini Parmesan & Pecorino Cheese, Cracked Black Pepper $6.75 Literally translated, cacio e pepe means “cheese and pepper” in Italian. For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine. Pizza and Flatbreads Your Choice of Classic Crust or Gluten-Free Flatbread Local Mushroom, Pecorino, Arugula & Truffle Oil White Sauce $6.7 Cheese Red Sauce and Mozzarella $4.25 Pepperoni Red Sauce and Mozzarella $5.25 Margherita Red Sauce, Sliced Tomatoes, Fresh Mozzarella, and Fresh Basil $4.50 Desserts $4.50 Berry Bombolini Lemon Ginger Sorbet Chocolate Temptation Cake Additional information Fireside will be open on Thursday, Friday and Saturday nights.
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Hege's Traditional House Specialties
Hege’s Traditional House Specialties Soup Low Country She Crab 9.5 French Onion 10 Salads Betty Hege’s House Salad 11 Bibb lettuce, artisan greens, celery, carrots, radishes, cucumbers, tomatoes, Vidalia onions, feta cheese, garlic mustard vinaigrette Traditional Caesar Salad 11 herbed croutons, fresh grated Parmigiano Reggiano Warm Kale Salad 12 baby kale, pear, blue cheese, pickled red onions, bacon lardons, candied almonds, warm bacon vinaigrette Hot Appetizers French Country Escargot 16 in the shell, garlic butter, croutons Baked Bleu Point Oysters 23 6 oysters, Chef’s preparation Napa Valley Pizzetta 16 mozzarella, asparagus, roma tomatoes, basil, olive oil Steamed Middleneck Clams 15 smoked tomato lobster broth, Vidalia onions, chorizo, cilantro Entrees Maryland Crabcakes 20/38 sautéed spinach, aromatic rice, gulf shrimp, sherry cream sauce (1 or 2 crabcakes) Calves Liver 31* Applewood smoked bacon, grilled onions, red wine jus, whipped potatoes Bacon-Wrapped Filet Mignon 46* blue cheese, asparagus, whipped potatoes, red wine jus Prime 16 oz. Delmonico 52* garlic shallot cognac butter, onion rings, sautéed spinach, garlic mash, house steak sauce Items denoted with are available within the 3 course Pre-Fixe Dinner for $48 Select from either 1 hot or cold appetizer, 1 entrée, and 1 dessert. Pre-Fixe dinners may not be split Tastes of the Season Cold Appetizers Bistro Board 23 house made pork pistachio and foie gras pate, cacciatore salami, speck, Beemster Dutch gouda, Cypress Grove Humboldt fog, pickled vegetables, apricot mustardo, warm baguette Speck and Arugula Salad 14 lemon, shaved parmesan, holy smoked honey Hot Appetizers Beef Pierogi 14 chuck roast and goat cheese potato pierogis with sour cream and chive Panko Fried Goat Brie 16 toasted walnut and cranberry chutney, arugula and fennel salad, sourdough toast Entrees N.C.
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2015.05 Website
DINNER DINNER WEEKEND WEEKEND Lundi: Pot au Feu de fruits de mer au gingembre et à la citronnelle Monday: *Chilean sea bass, salmon, seascallop, shrimp and lobster with julienne of zucchini Served with a lemon grass and fresh ginger clear seafood broth Mardi: Moules "Poulette", pommes frites et mayonnaise Tuesday: Steamed mussels prepared with shallots and white wine and little cream Served with French fries and mayonnaise Mercredi: Fricassée de homard du Maine, flambée au Cognac. Pommes frites Wednesday: 2 lb Maine lobster fricassée, flambé with Cognac and tarragon. French fries Jeudi: *Onglet de boeuf de Paturage grillée, sauce Béarnaise, cresson et pomme frite Thursday: *Grilled Pasture raised hanger steak with Béarnaise sauceand watercress. French fries Vendredi: Bouillabaisse Marseillaise Friday: Clams, mussels, shrimp, sea scallops and sea bass poached in a saffron and pastis broth Served with traditional rouille and toasted baguettes Samedi: Filet de Daurade poêlée à la Julienne de légumes. Fumet aux agrumes Saturday: Pan seared Daurade filet with shoe string vegetable. Orange infused fumet. Dimanche: Blanquette de Veau à l'Ancienne. Riz Pilaf Sunday: Veal stew in a ligh creamy sauce, pearl onions and mushroom. Served with rice. SOUPES, SALADES ET APPETIZERS Soupe d'artichauds aux lardons et crème fraiche New Artichoke soup with bacon and crème fraiche Gazpacho Andalous New Andaluz style gazpacho with fresh Long Island tomatoes ----- Crabe poèlé, pommes paille et sauce aux poivrons rouge New Pan-seared soft shell crab with shoe
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Diapositive 1
Comenius 2013-2015 Forgotten values Our european cookbook Nuestro libro de cocina Notre livre de cuisine Unser Kochbuch Il nostro libro di cucina Bizim yemek kitabi Meidän keittokirja Var kokebok This cookbook is a result of our Comenius project, Forgotten values, on the focus : cooking and tasting traditional recipes. It has been done by St Selve’s school after the meeting in France, in january 2014. Summary p. 5 Tomates crevettes (Belgium) p. 6-7 Carbonnades flammandes (Belgium) p. 8 Gaufres de Liège (Belgium) p. 9 Onion bhajis (England) p. 10 Shepherd’s pie (Engand) p. 11 Chocolate cake (England) p. 12 Ohrarieska (Finland) p. 13 Lohikeitto (Finland) p. 14 Kaneliässät (Finland) p. 15 Soupe à l’oignon (France) p. 16 Blanquette de veau (France) p. 17 Crêpes (France) p. 18 Flädlesuppe (Germany) p. 19 Käsespätzle (Germany) p. 20 -21 Apfelstrudel (Germany) p. 22 Caponata (Italy) p. 23 Pasta alla Norma (Italy) p. 24-25 Cassata Siciliana (Italy) p. 26 Betasuppe (Norway) p. 27 Sildball (Norway) p. 28 Sveler (Norway) p. 29 Tortilla de patata (Spain) p. 30 Fideua (Spain) p. 31 Cocas de San Antonio (Spain) p. 32 Tarhana Corbasi (Turkey) p. 33 Karnıyarık (Turkey) p. 34 Baklava (Turkey) Belgium ~ Belgique Starter Tomates crevettes Tomatoes shrimps Ingrédients -4 belles tomates bien rouges -350 g de crevettes grises épluchées -4 cuillères à soupe de mayonnaise ou de Ingredients: cocktail - 4 beautiful very red tomatoes -¼ jus de citron - 350 g of peeled brown shrimps -persil haché -4 soup spoons of mayonnaise or cocktail sel, poivre - ¼ lemon juice - chopped parsley Préparation des tomates salt, pepper Couper l’extrémité supérieure des tomates avec Preparation of tomatoes: un couteau .
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20 9781118476536-Bindex.Indd
Index 425 Basic Cheese Pizza, 323 Orange and Sage, 361 Index Basic Chicken Stock, 106 Yogurt, 361 Basic Dry Rub, 26 Black and White Strawberries, 412 Page numbers in italics indicate Basic Marinade, 23 Black Bean(s) illustrations. Basic Omelette, 43 and Chicken Chili, 185 Basic Pancakes, 39 and Corn Salad, Tuna with, 202 A Basic Vegetable Stock, 107 and Mango Salsa, 19, 20 Acorn Squash, Wedges, Maple and Butter– Basil and Pork Chili, 152 Glazed, 279 Grilled Shrimp, and Goat Cheese Quinoa, and Shrimp Salad, 101 African Peanut Soup, 124 Sandwiches, 339 Salad, Southwestern, 94 All-American Potato Salad, 92, 93 Pesto, 16 Smoky, 299 Almond(s) -Roasted Tomato Sauce, 13 Soup, Best-Ever, 121 -Apricot Couscous, Tandoori Lamb -Tomato Soup, Fresh, 113 Black Pepper(ed) with, 154, 155 Bean(s). See also Black Bean(s); Cannellini Dry Rub, 27 -Cranberry Granola, 40 Beans; Pinto Bean(s); Red Bean(s); Fennel and Lemon Rub, 26 Trout Amandine, 212 White Bean(s) Roast Tenderloin, 134, 135 Angel Food Cake, Lemon, with Berries, Baked, 298 Blanquette de Veau, 307 374 Baked, Tex Mex–Style, 238 BLTs, Turkey, 338 Antipasto Platter, 73 and Beef Chili, 141 Blueberry(ies) Apple(s) and Kielbasa Soup, 314 -Buttermilk Corn Mufﬁ ns, 357 Beet, and Watercress Salad, 84 and Rice, 237 Double Grain Scones, 362, 363 Brown Betty, 408 and Rice, Cuban-Style, 299 -Lemon Scones, 364 with Chicken and Noodles, 169 Soup, Creamy, 121 Pancakes, 39 Pie, Classic, 383 Soup, Italian (-Style), 120 Pie, Big, 384 and Sauerkraut, Pork Roast with, 308, and Soy Chili, 232 Sauce, Best, 422 309 and Spinach Burritos, 235 Sauce, Lemon Cheesecake with, 382 Strudel, Double, 406, 407 and Wheat Berry Stew, 233 Blue Cheese Applesauce, -Banana Bread, 355 Beef.
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Rediscover Blanquette De Veau
WINTER 2015 Rediscover Blanquette de Veau make the swap with ingredient substitutions discover the science of cooking as an R&D chef get inspired by the cuisine of Bulgaria sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 18 Ingredient Substitutions ISSUE American Culinary Federation, Inc. With food allergies becoming more common, • reducing food waste Editor-in-Chief finding substitutions for everyday ingredients can • Hawaiian cuisine Jessica Ward be a challenge for chefs. Here’s where to start. • social-good chef Senior Editor Kay Orde 24 Hybrid Desserts Combining two desserts into one takes pastry Graphic Designer know-how. David Ristau Contributing Editors 30 Research and Rob Benes Suzanne Hall Development Chef Ethel Hammer Chefs with an interest in science can Amelia Levin find a rewarding career in R&D. 18 24 30 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 departments (800) 624-9458 [email protected] 4 President’s Message Subscribe to Sizzle: ACF president Thomas Macrina, CEC, CCA, AAC, talks about different careers www.acfchefs.org/sizzle available for chefs. For information about ACF certification and membership, 6 Amuse-Bouche go to www.acfchefs.org. Student news, opportunities and more. 10 Slice of Life Gain insight into a day of a three-month stagier at The French Laundry. facebook.com/ACFChefs @acfchefs 12 Classical V. Modern Discover how to make blanquette de veau two ways. Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), Winter Volume 12, Number 4, is owned by the American 36 By Degrees Culinary Federation, Inc., 180 Center Place Way, St.
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