DOCSLIB.ORG

Where to Buy & Eat Great Ethnic Food?

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Where to Buy & Eat Great Ethnic Food? BAKERIES - DELI - RESTAURANTS - FESTIVALS - EVENTS ethnic foodDRINK Where to buy & eat great Ethnic Food? Issue 7, July 20, 2018 - Print & Online Tel: 416-821-9915, [email protected], www.ethnicfood.ca Pick up your FREE copy from the local stores or read it online! 1650 Dundas St E Mississauga (905) 848-2590 The best Baklava in Toronto Subscribe to receive the latest issue online. HOMEMADE, FRESH Crown Pastries 2086 Lawrence Аve. Еast, Scarborough Visit: HEALTHY § TASTY (East of Warden) Tel: (647) 351-2015 www.ethnicfood.ca Fabian’s Cafe 876 Markham Rd, Scarborough (416) 438-1561 Kostas 265 Ellesmere Rd 780 Burnhamthorpe Rd W Greek Bakery Tel: (647) 748-9229 #12, Mississauga, (905) 232-5246 2 Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915 - Elegant Italian restaurant with excellent food, LA LUCE friendly staff and great service. - Serving its customers Ristorante for more then 40 years. Italian Fine Dining Restaurant - Large variety of Italian, French, Spanish Dine In - Take Out - Catering and other wines. - A fantastic place for all kinds of 4377 Steeles Ave West, Toronto events: Weddings, (416) 661-8989 Corporate, N Product Launches, Fundraisers, Fashion shows, 400 Holiday Parties, The most beautiful event takes place in La Luce Ristorante VIP Reception. Jane strJane - Saturday night live music: Jazz, Steeles Ave Blues,Folks. 5 Traditional French Food 1. Fois Gras (French for “fatty liver”) Lorraine has become so popular that The liver of a goose or duck that you can find it in a bakery or res- has been fattened by a process of taurant or in a more modern form force-feeding. What is generally with mushrooms, leeks, and chick- regarded as the best foie gras is en. Served as a starter with a nicely- produced in the province of Stras- dressed crisp salad, or as a brunch bourg. Foie gras is ideally very dish, this speciality is usually en- firm and smoothly textured, with joyed at room temperature or little a colouring of creamy white tinged warm so the pie is still crunchy. with pink. On a piece of brioche 4. Beef Bourguignon, Blan- with a bit of onion spread or fig quette de Veau, Hachis Parmentier jam is the best way for you to try it. These are pleasant meals that you’ll 2. Buttered Escargot (Es- find in traditional or innovative res- Pannacotta cargots de Bourgogne) taurants, but as revised versions. Euro SeaBass Escargots de bourgogne is the most Beef Bourguignon is a dish that is Pan Seared Halibut Fillet common worldwide recipe of pre- stewed in red wine with some root paring escargots originating from vegetables. Blanquette de Veau is French region of Burgundy. Cooked another stewed dish with cream, like the name indicates, with a butter carrots, and broth. Hachis Parmen- parsley cream, they are presented in tier is made up of two layers: the their shells and you eat them with a first is ground meat with some aro- Fried Calamari little pick. This dish is almost as fa- matics that are added at the chef’s discretion; the second layer is a homemade puree that is SOUQ Market & Grill often au gratin. These three dishes are what the French Grill · Market · Catering like to eat at restaurants, during their lunch breaks, or 2052 Sheppard Ave E , North York as a family on the weekends. (Just East of 404) (416) 551-4425 5. Frog legs (Cui- N SOUQ brings a premium sse de Grenouilles) 404 Whenever frogs legs are Brian Rd Brian and authentic food, Sheppard Ave groceries and mentioned on a menu, the ingredients from Eastern and general consensus is to link Western Mediterranean the dish back to French cui- countries. sine. But it’s been a common Consumers Rd food source for thousands of years – records trace its use back as far as the first cen- Now tury AD. The French eat an OPEN estimated 80 million a year, or 160 million frog legs. In- donesia accounts for around 80 percent of all European imports, in fact. Back in the day, they were pulled from mous as escargots themselves. The the swamps of France, but authori- main ingredients are garlic, herbs ties put a ban on commercial frog and butter. What a delicious way hunting and farming in the late of pairing snails with herbs, but- 1980s. Authorities in some parts ter and freshly-baked crusty bread. of France do, however, allow frog 3 Quiche Lorraine catching if it’s strictly for personal In Lorraine, the classic Quiche consumption. Some poachers still HOT TABLE & CATERING AVAILABLE recipe only contains heavy cream, defy the ban, but face fines of up to eggs and bacon or chopped ham, €10,000. Every April in the town of but no cheese. This mouth-water- Vittel, locals gather to eat “several ing, wintry dish is baked for 20 to tonnes” of frogs’ legs in what sounds 30 minutes, until the pastry crust is like one of the most French festivals. browning. The quiche Lorraine is, Traditionally, cuisse de grenouilles according to Alsatian tradition, a are grilled or deep fried. But you tart topped with a mixture of crème can also boil them, bake them, or fraiche, milk, eggs, nutmeg, as well sautée them. In other words, cook Fresh as some grilled bacon. These last them how you like. Once they’re in few ingredients give it a little smoky front of you on a plate and ready to Halal Meat flavour that is well appreciated in eat, it’s traditional to eat them with all parts of France. Today, quiche your fingers. For advertising call: (416) 821-9915 Subscribe online: www.ethnicfood.ca 3 York Farmer’s Market 7509 Yonge St, Thornhill (North of Steeles), 905.731.2270 ORGANIC MEAT LARGE VARIETY All our meats are certified organic and fresh. All meet is OF CHEESES Perfect for your daily needs, from handpicked local farms. parties, business events Our organic meats taste better (catering) or a romantic dinner. and are very delicious - Non-GMO Tell us about your occasion and - No antibiotics we will guide you what cheese - No hormons to choose, how to pair it with - No artificial fertilizers. wine and much more. Beef, pork, chicken, turkey, lamb. OTHER PRODUCTS Souvlaki, saussages, marinated We also sell other products like meat eggs, olives, olive oil, crackers Ask us where you can spices, sauces, many condiments ROAST MEAT. and other. Antioch Kitchen Turkish Restaurant Walk-In, Take Out, Delivery, Catering 1150 Sheppard Ave W, 533 Evans Ave., Etobicoke Toronto ON M3K 2B5 (West of Allen Rd.) 416-635-6200 tel: (647) 352-2400 Gardiner Expy COME TASTE OUR DELICIOUSLY RICH FOOD Store Hours www.bebosauthenticgrill.ca East Mall Evans Ave. WITH ROOTS IN ANCIENT HISTORY! Sun. 12pm - 9pm Delicious food of an old city arouses Breakfast Menu (7am-11am) Mon. 11:30am - 9pm in Toronto at Antioch Kitchen. Eggs Any Style . Pancakes . French Fruit Plate Tue. 11:30am -9pm We aim at presenting our food which has . Omlettes French style . A complete meal Wed. 11:30am - 9:00pm . Benedict . Hot and Cold Beverages been shaped throughout history to Thur. 11:30am - 9:00pm the inhabitants of a unique city with Lunch-Dinner Menu (11am-7pm) Fri. 11:30am - 11:00pm its diversity and harmony. Sat. 12:00pm - 11:00pm We pull strength from our disparate kitchen along with our CATERING 15 years of experience in the food business. DELIVERY with We are excited to welcome those who want to Skip the Dishes delight themselves with distinctive palates. and DoorDash Come for a delicious, healthy and LIVE MUSIC ------------------- Catering Menu ------------------- home cooked Turkish meal! Mains Pierogies(6 PC Per Order)Cupavci (Coconut Sponge Karadjordjeva Roll Sour Cabbage $6 Cake) $2.50 Veal $10, Pork $9 Cheese $6 Palacinka(Crepes) $3 Moussaka (Per PC) Pljeskavica Krofne (Donuts) $2.50 Beef and Potato $10 5o.z $6, 10o.z $8 Sides Stuffed Pepper (Per PC) Burek Lepinja Bread $2 Beef and Rice $3.50 Beef $8, Cheese $8 Rice $4 Rice & Mushrooms $3 Spinach $8, Potato $7 Potato(Mash,Fries, Baked) Chevapi (5 PC Min) (mini Soup, Stew $4 beef sausages) (Per Pc) $1 (Noodle or Dumpling) Potato Pancake $4 Sudzuk (5 PC Min) Chicken $5, Beef $5, Pasta $4 (Per Pc) $1.50 Goulash $10 Mixed Veggies $4 Souvlaki (2 PC Min) Tarhana Ajvar(pepper spread) $2 Pork (Per stick) $3.50 (Sour Dough Tomato) $5 Cheese Spread $2 Chicken (Per stick) $3.50 Pasulj(Bean Soup )$5 Salads Seafood Sandwich Sopska(w Feta Cheese)$5 Fresh Whole Seabass $16 Blt $5, Tuna $5, Spinach $5 Bassa Fillet $14, Salmon $14 Shnitzle $9, Egg $6 Kiseli Kupus $5 Shnitzle Desserts Tursija $5 Pork $6,Chicken $7, Veal $8 Baklava Pastry $4 Kupus $5 Cabbage Rolls (Per PC) Hurmasica Pastry $3 Russian salad $5 Beef and Rice $3.50 Custard Cake Egg Plant $5 Mushroom/Palenta $3 (Pineapple) $5 Hot & Cold Hot Beverages 4 Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915 Bloor Str. Afghan Naan/Bread 350 Bering Ave., Etobicoke, 416-232-1539, www.thesweetgallery.com Traditional naan is a flatbread that Kipling Ave Islington Ave has been a staple food in Southeast and Central Asia for centuries. It is particularly popular in India, Paki- stan, Afghanistan, Iran, Uzbekistan, and all the surrounding regions. originated in (نان) The word nān Iran where it does not carry any special significance, as it is merely the generic word for any kind of bread, like in other West Asian smooth and elastic. European Wedding Cakes nations or regional ethnic groups, Let rise till doubled, 1-2 hours.
Load more

Recommended publications
  • Animation Weeks of Year 2016 Offer: Animation Weeks
    ANIMATION WEEKS OF YEAR 2016 OFFER: ANIMATION WEEKS FOOD SERVICE IMPLEMENTATION OFFER: INTERCONTINENTAL KITCHEN WEEKS DIVERSIFIED FOOD OFFERS FOR YEAR 2016 EMPLOYEES AWARENESS ABOUT IMPORTANCE OF EATING AT WORKPLACE 2 WHY DID WE DECIDE FOR THIS? Enrichment of daily meals To introduce healthy meals To introduce Intercontinental food To approach Slovene kitchen Presentation of the less known food To satisfy users Monthly animations Time suggestions Time of events between February and December 2016 The event will run for one week each month One dish will be present every day We will adjust ourselves to seasonal supply of food WEEK OF RAMSON Ramson soup Pasta carbonara with ramson Potato Souffle with ramson “Krpice“ with ham and ramson Baked polenta with bacon and ramson 5 WEEK OF ASPARAGUS Asparagus soup Risotto with dried tomatoes and asparagus Gratinated potatoes with curd and asparagus Asparagus souffle with mozzarella and ham Chicken steak with asparagus risotto Pizza Napolitano with asparagus 6 WEEK OF QUINOA Stew with quinoa and vegetables Tortilija with quinoa filling Quinoa risotto with shiitake mushrooms Stuffed zucchini with quinoa Grilled chicken fillet with quinoa and vegetables 7 HEALTHY WEEK Pirina risotto with fresh cheese Buckwheat porridge with mushrooms Whole wheat pasta with tuna Chicken tikka with three-color rice Poached salmon with boiled vegetables 8 WEEK OF PRIMORSKA REGION Vipava jota with smoked meat Tripe Trieste Istrian pasta with truffle sauce Walnut dumplings Karst prosciutto with melon 9 WEEK OF DOLENJSKA REGION
    [Show full text]
  • Zagreb Winter 2016/2017
    Maps Events Restaurants Cafés Nightlife Sightseeing Shopping Hotels Zagreb Winter 2016/2017 Trešnjevka Where wild cherries once grew Go Gourmet A Croatian feast Shopping Cheat Sheet Find your unique item N°86 - complimentary copy zagreb.inyourpocket.com Festive December Contents in Ljubljana ESSENTIAL CITY G UIDES Foreword 4 Sightseeing 46 A word of welcome Snap, camera, action Arrival & Getting Around 6 Zagreb Pulse 53 We unravel the A to Z of travel City people, city trends Zagreb Basics 12 Shopping 55 All the things you need to know about Zagreb Ready for a shopping spree Trešnjevka 13 Hotels 61 A city district with buzz The true meaning of “Do not disturb” Culture & Events 16 List of Small Features Let’s fill up that social calendar of yours Advent in Zagreb 24 Foodie’s Guide 34 Go Gourmet 26 Festive Lights Switch-on Event City Centre Shopping 59 Ćevap or tofu!? Both! 25. Nov. at 17:15 / Prešernov trg Winter’s Hot Shopping List 60 Restaurants 35 Maps & Index Festive Fair Breakfast, lunch or dinner? You pick... from 25. Nov. / Breg, Cankarjevo nabrežje, Prešernov in Kongresni trg Street Register 63 Coffee & Cakes 41 Transport Map 63 What a pleasure City Centre Map 64-65 St. Nicholas Procession City Map 66 5. Dec. at 17:00 / Krekov trg, Mestni trg, Prešernov trg Nightlife 43 Bop ‘till you drop Street Theatre 16. - 20. Dec. at 19:00 / Park Zvezda Traditional Christmas Concert 24. Dec. at 17:00 / in front of the Town Hall Grandpa Frost Proccesions 26. - 30. Dec. at 17:00 / Old Town New Year’s Eve Celebrations for Children 31.
    [Show full text]
  • MT 59-01 Danijela Sarcevic.Indd
    UDK: 613.281(497.11)(091) ; 641.56(497.11)(091) meat technology ID: 265894924 Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade https://doi.org/10.18485/meattech.2018.59.1.7 Review paper Meat in traditional Serbian cuisine Milan Z. Baltic1, Janjic Jelena1, Milka Popovic2, Tatjana Baltic3, Marija Boskovic1, Marija Starcevic4, Danijela Sarcevic3* A b s t r a c t: The use of meat in traditional Serbian cuisine can be divided into three periods. The fi rst period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the fi rst half of the 20th centuries, can be marked as special due to signifi cant changes that impacted traditional Serbian cuisine, compared to the fi rst period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fi elds, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe’s gastronomic herit- age. Preservation of traditional cuisine in Serbia has special signifi cance for tourism development. Keywords: tradition, nutrition, history, heritage. Introduction and preparation is not complex.
    [Show full text]
  • Tapasappetizers All Served with Fries Omelettes Soups
    Tapas Appetizers entradas Entrées includes two sides mariquitas chicharrones de puerco pollo carne cerdo Pork Homemade Plantain Chips With Garlic Cuban Fried Pork Rinds 5.99 Chicken Beef Mojo Sauce 5.49 kitchen and bar yuquita frita pollo a la plancha BISTEC de PALOMILLA “vaca frita” de puerco latin cafe 2000 sampler Yuca Fries With Our Housemade Cilantro Aioli* 8.49 Grilled Chicken Breast topped Grilled Thin Cuban-Style Steak* Grilled Shredded Pork With Onion Croquettes, Pork Tamale, Fried Pork Chunks, Stuffed Fried *Add Truffle Oil and Parmesan Cheese +2.00 With Grilled Onions 13.49 Topped With Onions 15.49 & Garlic Mojo 12.59 Plantains Cups With Ground Beef, and Stuffed Potato Balls 17.99 tostones rellenos grilled sandwichesAll served With fries Crispy Plantain Cups 8.99 pollo empanizado BISTEC EMPANIZADO Masitas de Puerco los borrachos Breaded Marinated Chicken Breaded Thin Cuban-Style Fried Pork Chunks Topped With Bacon Wrapped Shrimp with a Rum Lime Butter Sauce and con picadillo Breast 13.49 Steak 15.49 Onions & Garlic Mojo 12.59 Fresh Avocado 10.99 Filled With Cuban Style Ground Beef mahi sandwich SANDWICH DE pollo *A La Milanesa +3.50 *A La Milanesa 3.50 Cuban Bread, Mahi Fillet (Grilled, Blackened or Fried), Cuban Bread, Grilled All-Natural Chicken Breast, Lettuce, Topped With Ham, Housemade Topped With Ham, Housemade Lettuce, Tomato & Housemade Tartar Sauce 12.49 Tomato and Onions 9.79 Creole Sauce & Swiss Cheese Creole Sauce & Swiss Cheese Lechón Asado queso frito con ropa vieja Slow Roasted Sliced Pork With Fresh White Cheese
    [Show full text]
  • Northern Junket, Index
    CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever.
    [Show full text]
  • International Culinary Arts & Sciences Institute
    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 years of 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 Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan 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; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes
    [Show full text]
  • The Very Best of Emeril
    The Very Best of Emeril VJJE Publishing Co. The Very Best of Emeril Table of Contents Welcome!.............................................................................................................................................................1 Aioli ....................................................................................................................................................................2 Ajiaco Emerilized ..............................................................................................................................................3 Al Forno And Johanne Killeen's Grilled Pizza ..............................................................................................5 Almond Butter Cookies......................................................................................................................................7 Andouille And Chicken Jambalaya .................................................................................................................8 Andouille And Potato Soup ..............................................................................................................................9 Andouille Cheese Bread .................................................................................................................................10 Andouille Cheese Grits Smothered With Creamy Crawfish Sau ...............................................................12 Andouille Potato Cakes With Fresh Corn And Tomato Salsa ...................................................................13
    [Show full text]
  • SIA International Cookbook
    SPECIAL THANKS The best part about studying international affairs are the voyages we take, the people we encounter, and the food we consume. The School of International Affairs is excited to share favorite recipes and anecdotes contributed by our wonderful community of SIA students, alumni, faculty, and staff. We received over 17 delicious recipes representing 15 countries! During the winter break, we hope you will find some time to relax, put your culinary skills to work, and enjoy the rich flavors from around the world! Bon Appétit! Penn State School of International Affairs Dec 2020 1. Cambodia 2. Colombia 3. Ecuador 4. France 5. Honduras 6. India (+Somalia) 7. Jamaica 8. Malaysia 9. Mexico 10. Russia (+Ukraine) 11. Saudi Arabia 12. Spain (+Portugal; +Greece) COOKBOOK BY ORIGIN 13. United States Channalyn Tek Class of 2021 “This is a staple dish in Cambodia — The simplicity + my love for eggplant make this dish an all-time favorite. Hope you enjoy it!” DISH: ᯅតាាត (Grilled eggplant with pork stir fry) Origin: Cambodia INGREDIENTS INSTRUCTIONS 1. Prick eggplant with a fork, then put on baking ● 3 large eggplant sheet and bake for 45 minutes (or until soft). Allow ● 1⁄4 cup vegetable oil to cool slightly, then peel and discard the skins. ● 6 garlic cloves (smashed and coarsely 2. Cut half the eggplant into short rectangles; and chopped) mesh the rest and set aside. ● 3⁄4 lb (200g) ground pork 3. Heat the oil in a large skillet over medium-high ● 1⁄4 cup fish sauce heat. Add the garlic until golden (about 10 seconds).
    [Show full text]
  • Large Plates Seafood Slow-Cooked Food Vegetables Meat&Poultry
    *parties of 10 and up must include large plates $45 *must be enjoyed by entire table UNLIMITED SMALL PLATES PER PERSON Mezze FOR / FOR Soups Meat&Poultry comes with aged cheese, VEAL pork cracklings, ajvar, teleća krem čorba ALL OUR MEATS ARE PREPARED pickled vegetables root vegetables / creme fraiche ON A CHARCOAL GRILL BEEF PROSCIUTTO goveđa pršuta TOMATO STEAK TARTARE* paradajz supa homemade basil pesto tartar biftek pork cracklings / onion LAMB PROSCIUTTO capers / house pickled vegetable jagnjeća pršuta BALKAN KEBAB SPICY SALAMI ćevapi house ground beef & veal kulen Flatbread onion / paprika AMBAR SLIDER* OVENBAKED pljeskavica house ground beef & veal Kajmak bar urnebes / lettuce / tomato LAMB SKIM MILK SPREAD dill bechamel WILD BOAR PATTY ZLATIBOR eggplant aioli / fresno pepper gurmanska bacon stari kajmak / aged 3-6 months WHITE smoked gouda / pickles / pesto ŠUMADIJA aged cheese / mozzarella CHICKEN KEBAB mladi kajmak / unaged fresh herb / true oil / olive oil pileći ražnjić kajmak sauce / pickles SMOKED SALMON GRILLED VEGGIE capers / dill / onion / lemon homemade pesto ALMOND CRUSTED CHICKEN kalamata olives / seasonal vegetables manastirac walnut / green apple MUSHROOM chive / wasabi mayo porcini / walnut LAMB MEDALLIONS HERB jagnjeći ražnjić house ground lamb basil / teragon / dill / garlic Vegetables dill yogurt / pomegranates CHEF’S KAJMAK SELECTION PORK BELLY šumadija / mushroom / herb GRILLED ASPARAGUS* špargle thyme veloute svinjski pauflek roasted squash / quail egg Ambar BBQ sauce / housemade pickles GRILLED PORK NECK
    [Show full text]
  • The Ultimate Potato Book
    The Ultimate Potato Book Hundreds of Ways to Turn America's Favorite Side Dish into a Meal BRUCE WEINSTEIN & MARK SCARBROUGH TO MARIANNE MACY, the sexiest potato eater in Manhattan Contents Introduction 1 A Potato Primer 3 Ingredients and Equipment 11 Potato Recipes, A to Z 17 Potato Recipes Listed by Type of Potato Used 247 Source Guide 250 Index 253 Acknowledgments 273 About the Author Books by Bruce Weinstein Credits Cover Copyright About the Publisher Introduction Here's the most radical thing we can tell you: The Ultimate Potato Book is a book of main courses. That may not seem like much--until you think about potatoes. They're side dishes, right? Mashed, roasted, fried, whatever. Sometimes they make a main course debut in a soup; usually they're relegated to the edge of the plate. We've decided to put them front and center. The recipes are alphabetized, mostly without the word ªpotatoº in their titles: Lasagna, in other words, not ªPotato Lasagna.º If you thumb through the book, you'll get the hang of how it works. But we'll admit it right up front: some of our cataloguing is idiosyncrat- ic. Provençal Stew, for example. It's a potato/tomato stew with Pernod. Some main courses naturally include potatoes on the side. Steak Frites, for example. But the potatoes aren't really a ªsideº so much as a co-dish, half the whole, integral to the entree. Although we're passionate about potatoes as main courses, you may still want to make them as traditional sides.
    [Show full text]
  • TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
    is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm.
    [Show full text]
  • Pasta & Risotto
    JELA ISPOD SAČA ( MEAL MADE UNDER CLAY POT ) Teletina ( Veal ) ................................................................... 1 kg ... 2900 SPECIJALITETI ( SPECIALTIES ) Biftek na Žaru ( Grilled Beefsteak ) ................................................................ 250gr ... 1150 / Juneći biftek ( Beef Steak ) / Prilog - sos izbor: Dalmatinsko varivo i sos od senfa / jaje i pečurke / biber sos Klub Rolat ( Club Rolled Meat ) ........................................................................ 400gr ..... 690 / Ćevap meso, Dimnjeni sir, Pančeta ( Minced Meat, Smoked Cheese, Pancetta ) / Svinjski file u sosu od pečuraka ( Pork steak in Mushroom Sauce ) ............... 300gr ..... 690 / Svinjski file, Pečurke, Neutralna pavlaka ( Pork Steak, Mushrooms, Neutral Sour Cream ) / Dunavski Šeširići ( Hats of Danube ) ................................................................ 300gr ..... 690 / Svinjski file, Pirinač, Sos od šljiva ( Pork Steak, Rice, Plum Sauce ) / Mediteraneo Piletina ( Mediteraneo Chicken ) .............................................. 300gr ..... 550 / Pileći file, Zeleni rižoto, Gorgonzola sos, Tzatziki cvekla ( Chicken fillete, Green Rice, Gorgonzola, Tzatziki ) / Piletina u sosu od Lešnika ( Chicken in Hazelnut Sauce ) ................................ 300gr ..... 550 / Pileći file, Lešinik, Neutralna pavlaka ( Chicken fillete, Hazelnut, Neutral Sour Cream ) / Manastirska Piletina ( Monastery Chicken ) ................................................... 300gr ..... 590 / Pileći file, Orasi, Grilovano
    [Show full text]