DOCSLIB.ORG

WSKG-DT3 March 2019

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
WSKG-DT3 March 2019 11:30pm Lidia's Kitchen Beef tournedos with twice baked Pizza Party potatoes and fried chicken with A Caesar salad with baby kale and honey and lemon are served. focaccia croutons; individual 11pm Kevin Belton's New pizzette with toppings are served. Orleans Kitchen 12am Cook's Country Java Jive Holiday Roast and Potatoes Coffee marinated beef roast with A classic recipe for Boneless Rib red eye gravy and BBQ ribs with a Roast is streamlined with Yorkshire sweet coffee rub are prepared. WSKG-DT3 Pudding and Jus. 11:30pm Kevin Belton's New 12:30am Simply Ming Orleans Kitchen March 2019 Chef Daniel Gamiche Cool Beans Chef Galmiche prepares pan-fried Red chili with coffee and jalapeno expanded listings steelhead trout. Ming makes a trout cheddar cornbread waffle bowl and "pho" with lemon-ginger broth. white beans with shrimp are made. 2 Saturday 12am America's Test Kitchen 1 Friday from Cook's Illustrated 8pm Lidia's Kitchen 8pm Kevin Belton's New Orleans Kitchen Elegant Desserts Pizza Party Julia and Bridget uncover the A Caesar salad with baby kale and Okra - A Deep South Staple Fried whole okra with pecan secrets to millionaire's shortbread, focaccia croutons; individual a decadent bar cookie recipe. pizzette with toppings are served. breading, crabmeat stuffed okra and Creole smothered shrimp are 12:30am Growing a Greener 8:30pm Cook's Country World Holiday Roast and Potatoes served. 8:30pm Kevin Belton's New Mount Cuba Center: A Treasured A classic recipe for Boneless Rib Garden for Native Plants Roast is streamlined with Yorkshire Orleans Kitchen Aunt Dorothy's Arsenal (Wilmington, DE) Pudding and Jus. An extensive garden that once 9pm Pati's Mexican Table Cornish hens stuffed with Dot's special mix and dirty rice and fried belonged to members of the du Backyard Picnic Pont family is highlighted. Crazy Sandwich with Chicken, chicken livers with peach sauce. Refried Beans and Potato and 9pm Kevin Belton's New Orleans 3 Sunday Poblano Rajas Salad are made. Kitchen 8pm Martha Bakes 9:30pm Christopher Kimball's Mama's Deserts Eastern European Cookies Milk Street Television Recipes include coconut cake with Recipes include Polish chrusciki, Japanese Tuesday Nights icing a la Lorna, ambrosia and Russian goose feet with jam-filled Christopher Kimball travels to apple cream cheese slab pie. kolaches and pryaniki. Tokyo, Japan and learns how to 9:30pm Kevin Belton's New 8:30pm America's Test Kitchen make skillet glazed chicken. Orleans Kitchen from Cook's Illustrated 10pm This Old House The Berry Best Grown Up Comfort Classics Brookline Mid-century Modern Stuffed French toast and stuffed Bridget Lancaster and Julia Collin House | Next Generation pork chops with bacon maple Davison unlock the secrets to Demolition reduction are prepared. simple stovetop macaroni and Old fixtures are salvaged and 10pm Kevin Belton's New cheese. asbestos is removed at the house Orleans Kitchen 9pm Food Flirts and Roger starts to remove a tree. Croatia - The Adriatic Influence Thailand Meets Tres Leches 10:30pm Globe Trekker Oven-baked oysters, pan fried trout The Brass Sisters experience Thai Tough Boats: The Arctic with gravy and shrimp with smoked rolled ice cream and a tres leches Ian Wright travels to the high Arctic grit cakes are prepared. cupcake baking lesson. on a trawler fishing for cod and an 10:30pm Kevin Belton's New 9:30pm Christopher Kimball's ice-strengthened vessel. Orleans Kitchen Milk Street Television Mom's Night Out Easy French Desserts Page 2 of 12 – March 2019 CREATE expanded guide Milk Street cook Erika Bruce shows 9pm Pati's Mexican Table brioche bread pudding with Christopher Kimball how to make Chachi's Champoton Kitchen raspberry whipped cream is an easy French apple cake. Pati heads to the coastal city of created. 10pm Ask This Old House Champoton and prepares Pollo 9:30pm Christopher Kimball's Soft Close Cabinets, Secret Pibil and pan de cazon. Milk Street Television Garden 9:30pm Christopher Kimball's Pizza and Pasta Nathan upgrades a kitchen to have Milk Street Television Roasted mushroom pizza with soft close cabinets and Jenn cleans Secrets of Thailand fontina and scallions and a up an overgrown garden. Chiang Mai, Thailand is visited and weeknight cacio e pepe are 10:30pm Rick Steves' Europe Thai stir-fried spinach and Thai prepared. Tuscany's Dolce Vita beef salad are prepared. 10pm Craftsman's Legacy Hunt for truffles & ride a classic 10pm This Old House The Cooper convertible through the cypress 10:30pm Globe Trekker Cooper Jim Gaster keeps the craft groves of Mona Lisa's back yard. Food Hour: Southern China of making handmade wooden 11pm Outside with Greg Aiello Celebrated New Zealand chef buckets alive and well. Boundary Peak Peter Gordon discovers the roots of 10:30pm Joseph Rosendo's Hot springs, hidden waterfalls and Cantonese cuisine. Travelscope a forgotten ghost town are found on 11:30pm Lidia's Kitchen Myanmar Irrawaddy River the way to Boundary Peak. Italian Staples Adventure 11:30pm Martha Bakes A chicken parmigiana light, beef Joseph embarks on an Irrawaddy Eastern European Cookies and arugula bruschetta and, River adventure from golden Recipes include Polish chrusciki, broccoli rabe and sausage are pagodas to colorful markets and Russian goose feet with jam-filled made. cities. kolaches and pryaniki. 12am Cook's Country 11pm Music Voyager 12am America's Test Kitchen Pub-Style Seafood Mystical Cappadocia from Cook's Illustrated Test cook Ashley Moore makes Turkey's mystical side, Grown Up Comfort Classics Bridget Lancaster perfect Fish and trance-inducing whirling dervishes Bridget Lancaster and Julia Collin Chips. Shrimp Burgers are served. and trippy psychedelic rock are Davison unlock the secrets to 12:30am Simply Ming explored. simple stovetop macaroni and Carla Hall 11:30pm Martha Bakes cheese. Carla Hall, co-host of The Chew, Italian Cookies 12:30am tasteMAKERS stops by to create delicious sea Chestnut-filled baci di dama, Not So Fast island shrimp with grits. twice-baked cookies called cantucci Taylor Knapp is one of a very few 5 Tuesday and brutti ma buoni are served. American farmers that produce 8pm Martha Bakes 12am America's Test Kitchen fresh escargot and snail caviar. Italian Cookies from Cook's Illustrated 4 Monday Chestnut-filled baci di dama, Flavors of Thailand 8pm Lidia's Kitchen twice-baked cookies called cantucci Bridget and Julia unlock the secrets Italian Staples and brutti ma buoni are served. to everyday pad thai and Elle A chicken parmigiana light, beef 8:30pm America's Test Kitchen Simone makes panang beef curry. and arugula bruschetta and, from Cook's Illustrated 12:30am Confucius Was A broccoli rabe and sausage are Flavors of Thailand Foodie made. Bridget and Julia unlock the secrets Origins of the Beginnings 8:30pm Cook's Country to everyday pad thai and Elle Chef Christine looks for the culinary Pub-Style Seafood Simone makes panang beef curry. roots of ice cream, ketchup, pasta, Test cook Ashley Moore makes 9pm Food Flirts phyllo, baklava and pizza. Bridget Lancaster perfect Fish and Pretzel Meets Chocolate 6 Wednesday Chips. Shrimp Burgers are served. A spectacular chocolate pretzel 8pm Lidia's Kitchen Page 3 of 12 – March 2019 CREATE expanded guide Meatballs Fun Ferments Cookies of Great Britain Lamb meatballs with lemon sauce Edible Alchemy focuses on Traditional English shortbread and monkfish meatballs in tomato fermented foods, including baked in a ceramic mold and Welsh sauce are prepared. kombucha, sauerkraut and coconut Bakestones are prepared. 8:30pm Cook's Country yogurt. 12am America's Test Kitchen Ultimate Comfort Foods 7 Thursday from Cook's Illustrated Julia Collin Davison and Bridget 8pm Martha Bakes How to Roast Everything Lancaster revive a traditional recipe Cookies of Great Britain Bridget and Julia make the ultimate for Wellesley Fudge Cake. Traditional English shortbread beef tenderloin with smoky 9pm Pati's Mexican Table baked in a ceramic mold and Welsh potatoes and persillade relish. Merida - Exploring with the Locals Bakestones are prepared. 12:30am Confucius Was A Pati gets an inside look at Merida, 8:30pm America's Test Kitchen Foodie the capital of Yucatan, and enjoys from Cook's Illustrated Confucius and the Origin of Food chaya empanadas. How to Roast Everything Philosophy 9:30pm Christopher Kimball's Bridget and Julia make the ultimate Chef Christine sets off to compare Milk Street Television beef tenderloin with smoky the thoughts and beliefs of foodie Tunisian Couscous potatoes and persillade relish. writers and philosophers. A hearty North African chicken 9pm Food Flirts 8 Friday couscous and chickpea and harissa What Is A Food Incubator? 8pm Lidia's Kitchen soup (lablabi) are made. A food incubator along with The Dessert Table 10pm Ask This Old House chutney, out of the ordinary cookies Limoncello tiramisu made with Soft Close Cabinets, Secret and savory rugelach are limoncello zabaglione and Garden showcased. chocolate anise biscotti are served. Nathan upgrades a kitchen to have 9:30pm Christopher Kimball's 8:30pm Cook's Country soft close cabinets and Jenn cleans Milk Street Television Ballpark Classics up an overgrown garden. New Mexico, Old Mexico Bridget Lancaster and Julia Collin 10:30pm Rick Steves' Europe Recipes include flavorful carne Davison grill sausage and peppers. Barcelona and Catalunya adovada and Mexican chicken Ballpark pretzels are made. The vibrant streets, tasty tapas, the soup with tomatillos and hominy. 9pm Pati's Mexican Table Gothic Quarter and scenic 10pm Craftsman's Legacy Celestun - Coastal Cooking mountaintop Montserrat are The Master Penman A cookout on the beach features enjoyed. Host Eric Gorges meets the fresh ceviche and grilled fish with 11pm Outside with Greg Aiello celebrated Jake Weidmann, the ingredients from a local market.
Load more

Recommended publications
  • Tabella Contenuto Di Ferro Negli Alimenti
    TABELLA CONTENUTO DI FERRO NEGLI ALIMENTI Da http://www.valori-alimenti.com Se vuoi conoscere la composizione dell’alimento ciccaci sopra Alimenti Quantità di Ferro Timo essiccato 123.6 mg Basilico essiccato 89.8 mg Menta essiccata 87.47 mg Maggiorana, essiccata 82.71 mg Semi di cumino 66.36 mg Fiocchi d'avena, per l'infanzia 51.25 mg Aneto in polvere 48.78 mg Cereali con mela e arancia, con aggiunta di proteine, per 47.5 mg l'infanzia Cereali alla banana, per l'infanzia 47.5 mg Riso e cereali, per l'infanzia 47.5 mg Semi di sedano 44.9 mg Alloro 43 mg Foglie di coriandolo secche 42.46 mg Curcuma 41.42 mg Santoreggia 37.88 mg Semi di anice 36.96 mg Origano 36.8 mg Cereali, Kellogg's Rice Crispies 34.4 mg Fieno greco 33.53 mg Dragoncello 32.3 mg Cerfoglio secco 31.95 mg Cereali Cheerios 31.77 mg Fegato d'oca 30.53 mg Carne di anatra, cruda 30.53 mg Curry in polvere 29.59 mg Rosmarino secco 29.25 mg Cereali, Kellogg's Corn flakes 29 mg Alga spirulina, essiccata 28.5 mg Salvia, fresca 28.12 mg Cereali, Kellogg's Special K 28 mg Cereali, Kellogg's Special K con frutti rossi 26.2 mg Fegato di suino 23.3 mg Milza di maiale 22.32 mg Cereali, Kellogg's Choco Crispies 22.2 mg Prezzemolo secco 22.04 mg Alga agar, essiccata 21.4 mg Paprika 21.14 mg Zenzero macinato 19.8 mg Polmone di maiale 18.9 mg Semi di finocchio 18.54 mg Cereali, Kellog's All-bran 17.6 mg Timo fresco 17.45 mg Cioccolato fondente amaro 17.4 mg Peperoncino in polvere 17.3 mg Semi di aneto 16.33 mg Semi di coriandolo 16.32 mg Cumino 16.23 mg Proteine isolate della soia 16 mg Fiocchi
    [Show full text]
  • Thinking Outside the Matzah
    Thinking Outside the Box ^ A collection of unexpected vegetarian recipes for Passover 2021 UPDATE Introduction I became a vegetarian gradually. When I was in law school, I learned to cook vegetarian and enjoyed what I was making. It was mostly beans, grains and pasta, so not suitable for Passover. During Passover, I ate mostly meat. But the rest of the year, I was increasingly eating vegetarian. By 2009, I was eating meat so rarely that I was no longer able to digest it properly. When I ate meat, I would get indigestion and stomach cramps. I didn't mind it when the meal was special or particularly good, but I couldn't eat like that day-after-day. And then came Passover, when I didn't know any appropriate recipes that weren't meat for eight straight days. By the end of Passover that year, I was feeling very sick and realized that I needed to come up with vegetarian options for Passover. I spent the next year coming up with ideas and experimenting with them. Thus was born A Very Veggie Pesach, a series of vegetarian recipes for Passover posted on my rarely-used blog. The first year, I posted eight recipes: enough for each night of Passover. Some of them were vegan and many were gluten-free for my relatives and friends with celiac disease. I have added a few recipes every year and now have over 20 recipes in this book. These recipes are designed to satisfy a fairly strict Orthodox standard for Passover, relying on Passover guides from the Orthodox Union (OU), Star-K and the Chicago Rabbinical Council (CRC).
    [Show full text]
  • Business Plan for a Snails Farm in the Republic of Moldova
    Business Plan for a Snails Farm in the Republic of Moldova M.Ec. Tincuța Chircu Master thesis 2017 TBU in Zlín, Faculty of Management and Economics 2 TBU in Zlín, Faculty of Management and Economics 3 TBU in Zlín, Faculty of Management and Economics 4 TBU in Zlín, Faculty of Management and Economics 5 ABSTRAKT Cílem projektu je tvorba business plánu šnečí farmy v Moldávii se zaměřující se na export šnečích produktů na evropský trh. Přestože je poptávka po tomto produktu na místním trhu téměř nulová, v některých evropských zemích nejsou šnečí produkty i přes poptávku dostupné. Většina produktů bude určena k exportu, budou však nabízeny i na moldavském trhu. Teoretická část popisuje jednotlivé části business plánu, zejména z pohledu tzv. plátna business modelu, typy šneků a životního prostředí, analytické nástroje pro podnikání a legislativní požadavky. Druhá část analyzuje šnečí trh z globálního hlediska, detailněji je rozebrán evropský trh. Třetí část tvoří samotný business plán, zahrnující veškeré využité kroky a aktivity, časový rozvrh a analýzu rizik. Klíčová slova: business plán, Canvas Business Model, Snails farming, SWOT analýza, PESTEL analýza, Porterova analýza ABSTRACT The aim of this project is to create a business plan for a snails farm in the Republic of Moldova, with the purpose the export the product to the European market. Although the demand is almost inexistent on the local market, there is a need of snail products that is not covered in some European countries. Most of the products will be intended for export, but there will also be offers for the Moldovan market. The theoretical part describes the components of a business plan, with a special focus on Canvas Business Model, the snails types and environment, the analytical tools for a busi- ness and the legal requirements.
    [Show full text]
  • SEZIONE B - ELENCO in ORDINE ALFABETICO PER PRODOTTO Aggiornato Al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE
    SEZIONE B - ELENCO IN ORDINE ALFABETICO PER PRODOTTO aggiornato al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE PRODOTTO IMPRESA CODICE ABONETT GALLETTE DI SAPORI DELLE MARCHE 14407 PANE BIO MAIS ABONETT GALLETTE DI SAPORI DELLE MARCHE 14410 PANE CON FARINA DI MIGLIO ACCHIAPPI FARMO S.P.A. 7227 Adele - biscotti rotondi glassati MSG ITALIA S.R.L.S. 905 al cioccolato AFARABELLA GNOCCHI DI BIOALIMENTA - S.R.L. 3836 PATATE SG Agluten Baci di dama NOVE ALPI S.R.L. 457 Agluten Bacioni vari gusti NOVE ALPI S.R.L. 486 Agluten Bastoncini all'olio NOVE ALPI S.R.L. 466 extravergine di oliva Agluten Bianconeri frolla e NOVE ALPI S.R.L. 467 cioccolato AGLUTEN BISCOTTI AL NOVE ALPI 17044 CACAO AGLUTEN BISCOTTO DEL NOVE ALPI 17048 MATTINO AL BURRO AGLUTEN BRIOCHE NOVE ALPI 18268 Agluten Brioche con gocce di NOVE ALPI S.R.L. 312 cioccolato Agluten Brioche con uvetta NOVE ALPI S.R.L. 316 AGLUTEN BRIOCHE SENZA NOVE ALPI 18269 ZUCCHERO AGLUTEN CANESTRELLI AL NOVE ALPI 17873 CIOCCOLATO SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17871 ALLA MELA SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17872 ALL'ALBICOCCA SENZA ZUCCHERO SENZA GLUTINE Agluten Ciambelline allo yogurt NOVE ALPI S.R.L. 468 Agluten Cioccocake NOVE ALPI S.R.L. 494 Agluten Cioccocake plum cake NOVE ALPI S.R.L. 469 al cioccolato Agluten Coccosfizi con cocco NOVE ALPI S.R.L. 470 rapè AGLUTEN CROISSANT NOVE ALPI 18272 Agluten Croissant ai frutti di NOVE ALPI S.R.L. 596 bosco Pagina 1 PRODOTTO IMPRESA CODICE Agluten Croissant al Pistacchio NOVE ALPI S.R.L.
    [Show full text]
  • Wedding Tasting July 2020 –
    THE BARN AT THE RED LION INN & ATLANTICA ON COHASSET HARBOR Wedding Tasting JULY 2020 at Cohasset Village on Cohasset Harbor welcome! Welcome to Atlantica on Cohasset Harbor! We are grateful to have our doors open again and excited for you to taste some select menu items before your big day. In addition, we are showcasing a number of decor and menu upgrades to complement your vision and share with your guests. If you’re still planning your shower, rehearsal dinner, welcome soirée, after party, or farewell brunch, we have the perfect spaces for you to complete your Cohasset wedding experience. From seaside bliss to rustic charm, Atlantica and The Red Lion Inn offer unique settings that embody the flavors of the South Shore. We hope you enjoy your evening and encourage you to chat with your event manager so they can help you with every aspect of the planning process. Warm Wishes, The CHP Events Team THANK YOU FOR SHARING THIS EVENING WITH US: Montilio’s Baking Company Paul Douglas Floral Designs Russo Fabulous Floral Design Consider the Lilies on the menu PASSED HORS D’OEUVRE Spanakopita, Chive Tzatziki Warm Brie + Apple Pockets Bacon Wrapped Sea Scallops Bloody Mary Cocktail, Jumbo Shrimp Sesame Chicken Skewers, Sweet Chili Pork Dumplings, Soy Ginger Sauce Grilled Lamb Chops, Raspberry Mint Chutney SALADS Boston Bibb Lettuce roasted grape tomatoes, romano cheese curls, sherry vinaigrette Seasonal Greens goat cheese, dried cranberries, honey black pepper vinaigrette on the menu MAIN COURSE Pan Seared Halibut parmesan gnocchi, bok choy, herb salad, vermouth cream Roasted Atlantic Salmon sweet potato purée, asparagus, chive beurre blanc Stuffed Chicken prosciutto, fontina + sage, roasted sweet potatoes, brussels sprouts, cipollini onions marsala jus Cabernet Braised Beef Short Ribs potato pavé, carrot purée, garlic spinach Roasted Filet of Beef garlic mashed potatoes, roasted root vegetables, red wine jus DESSERT Cake Montilio’s Bakery Menu Upgrades CONTACT YOUR EVENT MANAGER, JEN MCGUIRE OR SHARADA FORD TO LEARN MORE.
    [Show full text]
  • Your Italian Retail Partner Product List
    YOUR ITALIAN RETAIL PARTNER PRODUCT LIST February 2018 Issue Visit our web site to learn more about the products. www.tasteofsicily.co.uk HOW TO ORDER PAYMENT TERMS CALL US Invoices are payable using: 0208 953 5453 E-MAIL US • Proforma Accounts orders@tasteofsicily.co.uk • All major cards As a trade supplier our minimum order is £100 for free delivery (London Area only) • Bank transfer For orders less than our minimum order a charge of £5 will be applied C.O.D. Accounts Orders less than £75 will not be • Cash on delivery (Invoice must be paid accepted at the delivery by cheque or cash) Orders deadline 3:00pm the day • Direct Debit before your delivery. Credit Accounts For orders outside London please contact us. • Direct debit • Application for a credit account BANK DETAILS is available by request, minimum spend £500 ex. VAT per month to open/maintain account facilities. Our bank details for BACS payments are as follows: All our products are sold subject to our Account Name: Taste of Sicily Ltd Terms & conditions. A copy is available upon Bank Name: HSBC plc request or at: tasteofsicily.co.uk/faqs/ Account Number: 41388584 Sort Code: 40-04-28 ABOUT US Small Beginnings Our story begins at the heart of the Mediterranean, in Sicily, the home of flavour. An ancient crossroads of cultures and tastes, its exceptionally fertile soil bathed in sunlight, Sicily has nurtured a particularly rich gastronomy over centuries. In 1875, in the small Sicilian town of Caltanissetta, our great grandfather Luigi Diforti started creating Antipasti, Olives and Pesto to sell to local families.
    [Show full text]
  • Techniques Classes
    TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Monday, March 1, 8, 15, 22, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Noodle Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette,
    [Show full text]
  • Main Courses Appetisers Soups Salads Desserts
    APPETISERS MAIN COURSES Beef carpaccio with cherry tomatoes and shallot onions mari- Beefsteak served in a pan with boiled roasted La Ratte nated in beetroot juice, drizzled with honey-balsamic sauce potatoes, fried vegetables, seasoned with red wine and 12.00 € green pepper sauce or chilli butter 26.00 € Recommended wine Abadia de San Quirce Crianza Giant freshwater prawn tails, pumpkin and citrus fruit mousse, home-made mayonnaise (with squid ink), snail caviar Duck fillet served with red Quinoa and pearled barley 12.00 € risotto, caramelized fig, orange and kumquat sauce 18.00 € Veal and duck liver pâté with truffles, seasoned with white Recommended wine Johannishof Charta Riesling wine jelly, served with a pear poached in orange juice and a bread toast Halibut fillet accompanied by Bulgur wheat, green 11.00 € asparagus, tomato baked with pesto and crayfish tail sauce 19.00 € Roasted duck liver served on a toast, seasoned with blue Recommended wine Principi di Butera Chardonnay IGT onion and raspberry jam 18.00 € Octopus served with butter-fried cherry tomatoes and boiled fried potatoes 21.00 € SOUPS Recommended wine Clarendelle Blanc Bordeaux AOCIGT Vegetable soup with homemade dumplings stuffed with duck meat Lithuanian Special 6.00 € Veal loin steak with bone served with potato, roasted garlic and crispy bacon mousse, caramelized carrots, red wine, truffle and black currant sauce Beetroot soup with “skilandis” and boletus mushrooms 24.00 € 5.00 € Recommended wine Paolo Leo Primitivo di Manduria Fish soup with halibut fillet and
    [Show full text]
  • Virtual Cooking Class Recipes and Ingredient Lists Family Weekend 2021
    Virtual Cooking Class Recipes and Ingredient Lists Family Weekend 2021 Muffin Tin Frittatas Ingredients Equipment • 1 Tablespoons olive oil • Small bowl • Nonstick spray • Measuring cups • 6 eggs • Measuring spoons • 1/2 cup milk • Large bowl • dash sea salt and pepper • Cast iron pan • Optional seasonings from pantry • Muffin tin • Chef’s knife Choose approximately 1 cup of vegetables from the list: • Whisk • Onions (chopped and sautéed first) • Plastic spoon • Bell Peppers (sautéed first) • Spinach (sautéed first) • Mushrooms (sautéed first) Choose approximately ½ cup of cheese from the list below: • Feta, crumbled • Cheddar Instructions 1. Preheat oven to 350. Spray muffin tin with non- stick spray at food prep sink. 2. Heat 1 tablespoon oil in cast iron skillet and sauté vegetables until softened, 5-10 minutes. Drain excess liquid. Set aside in small bowl. 3. Whisk eggs, milk, salt and pepper in a large bowl. 4. Pour egg mixture into the prepared muffin tins. 5. Spoon cooked vegetables and cheese into egg mixture 6. Bake until set in the middle and lightly browned – 15-20 minutes. Waffle Iron Hash Browns Ingredients Equipment • Frozen Hash Browns – thawed and squeezed in a towel • Waffle or Pizzelle Iron • Non-Stick Cooking Spray • Seasoning of choice (salt/pepper/garlic or onion powder Instructions 1. Heat Waffle or Pizzelle Iron 2. Spray with non-stick cooking spray 3. Place ½ cup potatoes on iron – season 4. Press lid and cook until indicator light goes green 5. Remove with a fork – Enjoy! Banana Muffins Ingredients Equipment Produce • Muffin pan • 2 to 3 medium (7 to 8- inch long) very ripe bananas, • Fork peeled • Wooden spoon • Mixing bowl Wet Items • Measuring cups and • 1/3 cup butter or non-dairy spread, melted spoons • 1 large egg, beaten • Mise en place bowls • Oven mitt Dry Items • 1 teaspoon baking soda • Pinch (1/16th teaspoon) salt • 3/4 cup sugar • 1 ½ cups all-purpose flour (Whole wheat pastry flour is preferred) Other • Cooking spray Instructions Step One: Mise en Place 1.
    [Show full text]
  • A Look Inside the National Prostart Invitational
    A LOOK INSIDE THE NATIONAL PROSTART INVITATIONAL ATTRACT I EMPOWER I ADVANCE 400 competition finalists, Brought to you by Oracle Hospitality and the National Restaurant Association Educational Foundation 90 high schools represented, 48 restaurant business proposals, 42 culinary menus, 144 dishes, 10 winning teams. Table of CONTENTS Forward .................................................................................. 2 Executive Summary ......................................................... 3 Detailed Findings: Culinary Competition ............. 4 Detailed Findings: Management Competition ... 7 Detailed Findings: Tech and Innovation .............. 10 Tech Competition ............................................................ 11 Infographic ........................................................................ 12 About Us ............................................. Inside back cover NRAEF .............................................. Inside back cover Oracle Hospitality ...................... Inside back cover Methodology .................................... Inside back cover ©2017 National Restaurant Association Educational Foundation. ProStart is a registered trademarks of the National Restaurant Association Educational Foundation. The logo appearing next to ProStart is a registered trademark of the National Restaurant Association. 1 2017 NRAEF REPORT Forward very year, nearly 140,000 students enter the hospitality industry through the ProStart curriculum, a program aimed at teaching them about the culinary and business
    [Show full text]
  • Dessert Bites * (Check Our Selection of Dairy- and Egg- Free Dessert Bites at the End of the Menu Below)
    Most of our desserts are traditional European desserts made with different nuts *serves 12 people unless otherwise stated *** large size cookies Cookies – Dessert bites * (check our selection of dairy- and egg- free dessert bites at the end of the menu below) Alfajores-like sandwich cookies with ground poppy seeds and rosehip or apricot jam ………………………………………………...13$ Alfajores made with walnut shortbread pastry, filled with dulce de leche………11$ Alfajores made with walnut shortbread pastry, filled with rosehip jam ……………………………11$ Almond, walnut stuffed spiced shortbread cookies from the Adriatic islands (“Klasuni”) …………………………………………………………..……..16$ Amaretti biscuits with dark chocolate ……………………………………….16$ Baci di dama (lady’s kisses : mini Italian almond cookies glued with chocolate) ……………………………………………11 $ Baklava With milk chocolate .………………………………………………………..9$ Bosnian baklava………………..…………………….………………..…….10$ Egiptian baklava (with almonds) ……………………………..………10$ Ground poppy-seed baklava …………………………………………….13$ Beehive-shaped cookies with different fillings: - Coconut beehives with lemon filling …………13$ - Hazelnut beehives with chocolate filling …...13$ - Pecan beekives with caramel filling ….……….13$ - Walnut beehives with caramel-honey filling ………………………………………………………………13$ Bocca di nonna with earl grey ganache sandwich cookies (almond and chocolate) ….…………………………………………………………………………..11$ Brownie bites : - Chocolate fudge ………………………..…………………………………….9$ - Dulce de Leche and almonds ………………………………………17$ - German chocolate brownies …………………………………………….23$ - Orange
    [Show full text]
  • General Catalogue Asia-Pacific Our Mission
    GENERAL CATALOGUE ASIA-PACIFIC OUR MISSION We create tasteful and innovative products, which are the result of our passion, to offer everybody unique moments of indulgence. IRCA, since 1919. 2 Recipes Scan the QR code for a special seasonal selection of our recipes or visit our website irca.eu for all our recipes. 3 Chocolate Pastry Gelato 5-13 14-41 42-43 4 Chocolate 5 Couverture chocolate The selection of SINFONIA couverture chocolates below are made with 100% cocoa butter and natural vanilla extract. They are gluten free and without artificial flavorings. SINFONIA DARK CHOCOLATE 56% (36/38) Extra dark chocolate made of a blend of the best type of cocoas from Africa, particularly from Madagascar. CODE PRODUCT DETAILS SENSORY APPLICATIONS 01011697 Cocoa: 56% CHARACTERISTICS MG/Fat: 36–38% Orange PACKAGING Melting: 45-50°C Hazelnut mousse ganache couvertures 5 kg Tempering: 30–32°C Walnut (IN DROPS) Fluidity: MEDIUM-HIGH filling cream pralines bars (moulded) SINFONIA MILK CHOCOLATE 38% (38/40) Milk chocolate with a pure and unmistakeable cocoa flavour exalted by sweet milky nuances. Its dark, intense color makes it truly unique and unmistakeable. CODE PRODUCT DETAILS SENSORY APPLICATIONS 01011788 Cocoa: 38% CHARACTERISTICS MG/Fat: 38–40% Hazelnut PACKAGING Melting: 45°C Butter mousse ganache pralines 5 kg Tempering:28–30°C Biscuit (IN DROPS) Fluidity: HIGH bars couvertures SINFONIA WHITE CHOCOLATE 34% (40/42) Extremely soft and silky white chocolate which melts in the mouth making for moments of pure pleasure. CODE PRODUCT DETAILS SENSORY APPLICATIONS 01011789 Cocoa: 33% CHARACTERISTICS MG/Fat: 40–42% White flowers PACKAGING Melting: 45°C Almond mousse ganache couvertures 5 kg Tempering:28–30°C Banana (IN DROPS) Fluidity: HIGH filling cream pralines bars (moulded) 6 Couverture chocolate Our RENO CONCERTO couverture chocolates are made with 100% cocoa butter and natural vanilla extract.
    [Show full text]