DOCSLIB.ORG

Europe Sorting Mats

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Europe Sorting Mats Countries of the World Sorting Mats Europe Created by: Randi Smith Teacher Directions European Sorting Mats These sorting mats are great for approximately 3rd-9th graders to learn about and/or review their knowledge of countries. Print on card stock, slide sorting mats and answer keys into page protectors and cut apart sorting cards. You may laminate if desired. Have students lay out five mats and the corresponding cards around the mats. Then, have them use their knowledge and critical thinking skills to match the cards to the sorting mats. They may need to research some of the answers. For younger children, you may choose not to lay out some of the cards, such as government structure. The answer key is included to allow students to self-check their work after completing the sorting mats. Note: When not in use, I store cards in plastic bags and then slide the cards, mats, and answer keys into a slot of an expandable folder that holds all of our sorting mats. ©2020 Randi Smith www.peanutbutterfishlessons.com Additional Activities 1. Find each country on a globe or world map. 2. Look up videos of people speaking the languages of the different countries. 3. Look up recipes for some of the foods and make them! 4. Lay the countries out in a sequential row or column based upon their areas or their populations. (You many want to use all 10 countries for this.) 5. Calculate the population density of each country by dividing the number of people by the area. The answer will be reported in “people per square mile”. Place countries in a sequence based upon their population density. How does this change the order from #1? Discuss the challenges of low vs. high density countries. 6. Look up the different government structures of each country. Write a short summary of each type and/or make a chart showing the similarities and differences of each type. 7. Research more about each country…the terrain/biomes, history, arts and culture, etc. ©2020 Randi Smith www.peanutbutterfishlessons.com Try our other Sorting Mats: Check-out: Our blog: www.peanutbutterfishlessons.com Our store: www.peanutbutterfishlessons.com/shop Credits Pictures used are either in the US Public Domain, have a photo credit noted or are supplied by: ©2020 Randi Smith www.peanutbutterfishlessons.com European Countries Set 1 Set 2 Set 3 Russia Spain Netherlands Germany Poland Belgium France Ukraine Greece Italy Romania Czech Republic United Kingdom Kazakhstan Sweden ©2020 Randi Smith www.peanutbutterfishlessons.com European Countries These countries are included in this packet and the color of their mats and cards are noted here. ©2020 Randi Smith www.peanutbutterfishlessons.com Russia Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com Germany Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com France Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com Italy Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com United Kingdom Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com Cut - out Pieces for Europe Capital Capital Capital Capital ©2020 Randi Smith www.peanutbutterfishlessons.com Russian Area Capital 17,098,246 km2 Cut - German Population out Pieces for 146,745,098 French 2020 est. Area Italian 357,022 km2 Population English 83,149,300 Europe 2019 est. Moscow Area Federal Area 242,495 km2 2 Dominant Party Berlin 640,679 km Semi-Presidential Population Constitutional Population 67,886,004 Republic Paris 67,076,000 2020 est. 2020 est. Rome Area Unitary Democratic 301,340 km2 Semi- Federal London Presidential Parliamentary Population Republic Republic 60,317,116 2020 est. ©2020 Randi Smith www.peanutbutterfishlessons.com Unitary Unitary Parliamentary Parliamentary Cut Republic Constitutional Monarchy - out Pieces for Black Bread Shchi Rye bread. Cabbage Soup Europe Sausage More than 1500 types. Black Forest Cake Risotto Creamy rice. Choucroute Garnie Beef Bourguignon Photo credit: Beef bourguignon (cropped): Sausage, sauerkraut & Beef stew. https://commons.wikimedia.org/wiki/File:Julia_Child%27s_Boeuf_B potatoes. ourguignon.jpg ©2020 Randi Smith www.peanutbutterfishlessons.com Pasta A revolution here The largest country Many different groups Consists of 4 overthrew the of people have called in the world by constituent Originally absolute monarchy in this country home. It area. It spans both inhabited by a the late 1700s and was the center of the countries: Eastern Europe and variety of tribes. one of the first Roman Empire for England, Northern Northern Asia. Then became part republics of modern several hundred Ireland, Scotland, Cut of the Holy Roman history was formed. years. and Wales. - Empire. Later it out Pieces for was the center of the Protestant Reformation. Historically, this Stretches from the Most of this Most of this country was a blend Alps in the south country is a of Byzantine and country sits in Europe to the North and peninsula and Slavic cultures with Western Europe Baltic Seas in the over 35% of it is Orthodox with the English north. mountainous. Christianity being Channel to the the prominent north and the religion. Mediterranean The main part of the Sea to the south. country sits across the However, it also English Channel from has regions all France, but it also has 17 territories around over the world. the world. pound ruble euro euro, franc euro sterling Has been a center of culture for centuries and has given the world amazing architecture, impressionism, and Cut famous writers and philosophers. Known as a “cultural - The renaissance out Pieces for Has a huge amount superpower”, it has Known for its folk period started in of natural this country with given the world festivals and as Shakespeare, the resources: oil, the writer Dante "the land of poets Beatles, and Alfred natural gas, metals, and the artist and thinkers“. Hitchcock. and timber. Giotto. Other: 37.7% Christian: 64.5% Orthodox: 41.1% Europe Other: Roman Catholic: None: 25.5% 31.4% 29% Muslim: 8% Atheists: 13% Protestant: 27% Other: 2% Bangers and Mash Muslim: 4.4% Fish and Chips Muslims: 6.5% Sausage and potatoes. Moscow Roman Catholic: Christianity: 59.9% 83% None: 25.7% Berlin None: 14% Islam: 4.4% Muslim: 2% Hinduism: 1.3% Other: 1% Columbia Paris Rome London Check Your Work Russia Italy Rome -Russian; Moscow -Italian; Rome -Federal Dominant Party Semi-Presidential Constitutional Republic -Unitary Parliamentary Republic -Area: 17,098,246 km2 -Area: 301,340 km2 -Food: Black Bread, Shchi -ruble -Food: Risotto, Pasta -Orthodox: 41.1% Moscow -euro -The largest country in the world by area. -Roman Catholic: 83% -Historically, this country was a blend of Byzantine… -The renaissance period started in this… -Has a huge amount of natural resources… -Most of this country is a peninsula… -Many different groups of people have called Germany this country home… -German; Berlin -Democratic Federal Parliamentary Republic -Area: 357,022 km2 -Food: Sausage, Black Forest Cake Berlin -euro United Kingdom London -Other: 37.7% -English; London -Originally inhabited by a variety of tribes. -Unitary Parliamentary -Stretches from the Alps in the south to the North… Constitutional Monarchy -Known for its folk festivals… -Area: 242,495 km2 -Food: Fish & Chips, France Paris Bangers & Mash -French; Paris -pound sterling -Unitary Semi-Presidential Republic -Christianity: 59.9% -Area: 640,679 km2 -Food: Choucroute Garnie, Beef Bourguignon -Consists of 4 constituent countries… -euro, franc -The main part of the country… -Christian: 64.5% -Known as a “cultural superpower”… -A revolution here overthrew the absolute monarchy… -Most of this country sits in Western Europe… -Has been a center of culture for centuries… ©2020 Randi Smith www.peanutbutterfishlessons.com Spain Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com Poland Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com Ukraine Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com Romania Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com Kazakhstan Government Structure Flag Map Area/ Population Language(s) Spoken Largest City Food Currency Religion Food ©2020 Randi Smith www.peanutbutterfishlessons.com Cut - out Pieces for Capital Capital Europe Capital Capital ©2020 Randi Smith www.peanutbutterfishlessons.com Spanish Area Capital 505,990 km2 Cut Polish, Kashubian Population - 47,007,367 out Pieces for Ukrainian 2019 est. Area Romanian 312,696 km2 Population Kazakh, Russian 38,386,000 Europe 2019 est. Madrid Area Area 2,724,900 km2 Unitary 603,628 km2 Parliamentary Warsaw Population Constitutional Population 18,448,600 Monarchy Kiev 42,030,832 2019 est. 2019 est. Bucharest Area Unitary Unitary 238,397 km2 Semi-presidential Semi-presidential
Load more

Recommended publications
  • 2018 Brouchure.Pub
    Join us for our 28th year of the AMC’s International Dinner & Treat yourself to a night in the Mountains! Adventure Series! Our International Dinner Lodging Package starts at $49 (plus tax): Dinners are offered every Wednesday night from January 3- March 14, 2018 • An amazing 4 course dinner of international cuisine (excluding February 21). • A professional, entertaining and inspiring presentation • Each week features a unique menu A great night’s sleep in the Joe Dodge Lodge carefully planned and prepared by our • A breakfast that is a Notch above the rest! Chefs. Dinners are four courses of • Trail pass at Great Glen Trails for Thursday Skiing or tubing delectable fare from fresh baked breads to dessert. Beverages are included. All Offer applies to Wednesday nights during the International Dinner menu items are prepared fresh in our Series only. Call 603-466-2727 kitchen. Responsible BYOB is welcome. Monday—Saturday 9-5 for information and reservations. The after dinner presentation is a www.outdoors.org cultural and inspirational adventure presented by local and regional guides, explorers, and travelers! Dinner prices start at $21 per person for AMC Members. Ask About Our Group Rate! All after dinner presentations are free and open to the public. International Dinner & Adventure Series Series Adventure & Dinner International Club Mountain Appalachian Center Visitor Notch Pinkham 03581-0298 NH Gorham 298 16 RouteBox Appalachian Mountain Club’s International Dinner & Adventure Series 2018 January 3 Touring Greece-From Crete to Meteora
    [Show full text]
  • Food Microbiology
    SRINIVASAN COLLEGE OF ARTS & SCIENCE (Affiliated to Bharathidasan University, Trichy) PERAMBALUR – 621 212. DEPARTMENT OF MICROBIOLOGY Course : B.Sc Year: III Semester: VI Course Material on: FOOD MICROBIOLOGY Sub. Code : 16SCCMB8 Prepared by : Ms. R.KIRUTHIGA, M.Sc., M.Phil., PGDHT ASSISTANT PROFESSOR / MB Month & Year : APRIL – 2020 FOOD MICROBIOLOGY OBJECTIVES The subject aims to study about the food microflora, food fermentations, food preservation, food spoilage, food poisoning and food quality control. Unit I Concepts of food and nutrients - Physicochemical properties of foods - Food and microorganisms – Importance and types of microorganisms in food (Bacteria, Mould and Yeasts) - Sources of contamination- Factors influencing microbial growth in food – pH, moisture, Oxidation-reduction potential, nutrient contents and inhibitory substances. Unit II Food Fermentations – Manufacture of fermented foods - Fermented dairy products (yoghurt and Cheese) - plant products- Bread, Sauerkraut and Pickles - Fermented beverages- Beer. Brief account on the sources and applications of microbial enzymes – Terminologies - Prebiotics Probiotics and synbiotics. Advantages of probiotics. Unit III Contamination, spoilage and preservation of cereals and cereal products - sugar and sugar products -Vegetables and fruits- meat and meat products- Spoilage of canned food. Unit IV Food borne diseases and food poisoning – Staphylococcus, Clostridium, Vibrio parahaemolyticus and Campylobacter jejuni. Escherichia coli and Salmonella infections, Hepatitis, Amoebiosis. Algal toxins and Mycotoxins. Unit V Food preservations: principles- methods of preservations-Physical and chemical methods- food sanitations- Quality assurance: Microbiological quality standards of food. Government regulatory practices and policies. FDA, EPA, HACCP, ISI. HACCP – Food safety- control of hazards. UNIT 1 CONCEPT OF FOOD AND NUTRITION The term 'food' brings to our mind countless images.
    [Show full text]
  • Esa Standard Document
    M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
    [Show full text]
  • "The Ordinary" Small Plates Bread Entrees Oysters
    FEBRUARY 26, 2020 BREAD SOURDOUGH PRETZEL EPI V OYSTERS house cultured butter, caraway, ROTATING SELECTION OF EAST & WEST COAST OYSTERS parmesan, pickled mustard seed mignonette, house hot sauce $7 BREAD PLATE V olive fougasse. sourdough pullman, ENTREES seeded country round, house cultured butter $7 CHERRY BLOSSOM CURED DUCK GF Spanish olives, silver oyster mushrooms, - ADD ON V burnt blood orange, Luxardo cherry liquer, aged cheddar pimento cheese natural jus bread and butter pickles $29 $5 ADD A TASTE OF HAMS - SLAGEL FARMS ROASTED CHICKEN GF Lady Edison Country Ham - North Carolina house chicken sausage, grits, winter squash, Prosciutto di Parma - Italia beets, honey, natural jus Jamón Serrano 18 months - Spain $25 $21 SMALL PLATES CHOUCROUTE GARNIE GF bacon cured pork belly, truffled boudin blanc, duck & foie gras sausage, duck fat potatoes, sauerkraut, KENNEBEC POTATOES cornichons, whole grain mustard, natural jus dill, malt vinegar & sour cream aioli $32 $6 COUNTRY HAM CROQUETTES CURRYWURST SANDWICH aged cheddar mornay, chive root vegetable giardiniera, whole grain mustard, $8 Thai basil, brioche, beef fat fries $14 SMOKED STURGEON RILLETTE GF Old Bay, crème fraîche, lemon, chips $14 RAVIOLO V Périgord truffle, white mushroom, parmigiano stravecchio, egg yolk INDIAN EGGPLANT VGN GF $18 aji amarillo harissa, mandarinquat, sweet potato hummus $8 DOUBLE CHEESEBURGER beer pickles, poppy seed bun, tomato, lettuce, FIELD GREENS V GF American cheese, house sauce, beef fat fries lemon, parmigiano stravecchio, $15 almonds, good olive oil
    [Show full text]
  • The Nottinghill Quill
    The Nottinghill Quill This Issue is in honor and memoriam of our founding Baron, Master Gavin Reynes Volume 60 Issue 3 March, a.s. lIi This is the Nottinghill Quill, a publication of the Barony of Nottinghill Coill of the Society for Creative Anachronism, Inc. The Nottinghill Quill is available from Lady Merewyn Scharp via email at [email protected]. Subscriptions are free as all publications are available electronically. This newsletter is not a corporate publication of the Society for Creative Anachronism, Inc., and does not delineate SCA policies. (c) Copyright 2018, Society for Creative Anachronism, Inc. For information on reprinting letters and artwork from this publication, please contact the Nottinghill Coill Chronicler, who will assist you in contacting the1 | original P a g creator e of the piece. Please respect the legal rights of our contributors. IN THIS ISSUE… 2…. Table of ConTenTs Cover Photo By Vrouwe Machteld Cleine 3…. Regnum 6…. a noTe fRom TheiR Excellencies 9…. in memoRiam: masTeR Gavin Reynes 10…. TasTings fRom The Wooden Spoon 15…. DeaR Delia… 18…. Beware the Ides of March 20…. Tanka: A Japanese Poem 21…. Yafa PRogRam news 22…. Leatherworking Worksop 23…. Bardic & Storytelling Workshop 24…. Kingdom Events 27…. The baCk Page 2 | P a g e Baronial Regnum Baronage Baron Lucien de la Rochelle, mka Jim Looper email: [email protected] [email protected] Phone: 864.554.0586 Baroness Brig ingen Erennaigh, mka Missy Looper email: [email protected] [email protected] Phone: 864.554.0585 His Excellency currently works third shift and Her Excellency typically works 10:00 AM – 4:00 PM.
    [Show full text]
  • Brasserie Benelux NY | Saratoga Springs, NY
    BRASSERIE BENELUX EUROPEAN KITCHEN SHAREABLE PLATES SOUPS AMSTERDAM AUTHENTIC BITTERBALLEN $10 FAMOUS PINE ISLAND “FRENCH ONION” SOUP GRATINEE $10 Famous Dutch bar snack of bite-size Local Pine Island Onions, Austrian Gruyere, Crostini Croquettes/Beef Sirloin Bechamel filling/Mustard BOWL LOADED SARATOGA WING FEST BUFFALO WINGS $13.5 G POTATO LEEK CHOWDER $9 Applewood Bacon, Scallions, Cabot Cheddar Plain/ Mild/Hot/BBQ/ Honey Garlic Ginger ( available Vegetarian option) w/Homemade Blue Cheese & Garni DAILY SOUP DU JOUR HOMEMADE AUSTRIAN POTATO PANCAKES $11 (w hot bread) CUP $5 BOWL $8 Sour Cream, fresh Hudson Valley Apple sauce AWARD-WINNING SWEDISH MEATBALLS $12 G Sirloin blend, Spices, Sour Cream gravy, NEW YORK STATE FARM BOUNTY Imported Lingonberries BALTIC STYLE SMOKED SALMON BOARD $17 Catskill Smokehouse Norwegian Salmon, HUDSON VALLEY CHATHAM Organic Black Bread, Horseradish cream, FARM WEDGE $12 G Capers, Cucumber & Red Onion garni Baby Iceberg, Chatham Blue, Smokehouse Bacon, Heirloom Mini Tomatoes, Ronny Brook Buttermilk Dressing GREEN GODDESS CHICK PEA HUMMUS $11 G THE FINGER LAKES SALAD $12.5 G Creamy Chickpeas, fresh green Herbs, Chives, Wild Greens, Organic Strawberries, Blueberries, Cabernet Roast Garlic w Naan bread Franc Grapes, Chatham Blue, Toasted Walnuts, Catskill (Vegan friendly) Sub crudité $1.5 Honey Cider Vinaigrette BENELUX HOUSE SALAD $9.5 G GIANT 10 OZ. IMPORTED BAVARIAN Wild greens, Cucumber, Heirloom Baby Tomatoes, Red PRETZEL & GRUYERE DIP $11.5 Onions, Carrots, Red Peppers. (choice of dressing) Served w
    [Show full text]
  • Small Plates Pasta Entrees Large Format Desserts
    SMALL PLATES LARGE FORMAT Chickpea & Tomato Soup . 6 Cheese Fondue for Two . 50 Grilled Sourdough V Apples, Brassicas, Marbled Potato, House-Made House-made Soft Pretzels . 6 Sausage, Bread Our Cider Mustard V + Add a Person . 25 + Cheese Sauce . 5 Choucroute Garnie . 50 Kӓsespӓtzle . 10 Bratwurst, Knackwurst, Smoked Pork Loin, Pork Belly, Gruyere, Ammerlander V Mustard, Potatoes, Bread Kale & Celeriac Salad . 10 Apple Cider Vinaigrette, Walnuts V Sides . 7 Sausage . 13 Braised Red Cabbage Maple Stout Glaze, Braised Red Cabbage Brassicas & Cheddar Cider Sauce V Fries P.E.I. Mussels . 16 Pickles Tomato Fennel Broth, Bratwurst, Marbled Potato, Grilled Bread Add On Bacon . 2 Egg . 2 Cabot Cheddar . 2 PASTA Bayley Hazen Blue . 3 Short Rib Pappardelle . 24 Brussels Sprouts, Butternut Squash, Pepita Gremolata DESSERTS Vermont Apple Pie . 10 ENTREES House-made Buttermilk Ice Cream, Brandy Caramel V Pumpkin Cake . 8 Cheeseburger . 16 House-Made Brown Butter Ice Cream, Candied Pecans V House-made Potato Bun, White American Cheese, Special Sauce, Lettuce, Pickles, Fries . Grilled Mushroom Ragout . 22 Squash Polenta, Caramelized Leek, Charred Scallion & Walnut Sauce V+, GF (V+) Vegan | (V) Vegetarian | (GF) Gluten Free Cast Iron Seared Salmon . 26 Curated by Chef Kyle Hathaway and Sous Chef Michelle Hall 11.18.2019 Carrot Ginger Risotto, Braised Kale, Scallion Salsa Prices are subject to change to a 10% meals and/or 11% beverage tax. Grilled Pork Chop . 28 18% gratuity will be added to parties of 6 or more. Consuming raw or Cabbage, Barley, Apple, Cabot Cheddar & undercooked meats, poultry, seafood, shellfish or eggs may increase Cheddar Sauce your risk of foodborne illness.
    [Show full text]
  • Alsatian Choucroute Sauerkraut 'N Sausages Mild Pickled Cabbage Is a Comfort Food for Cool Weather Picnics 1/4 Teaspoon Cracke
    Alsatian Choucroute Sauerkraut ‘n Sausages Mild pickled cabbage is a comfort food for cool weather picnics 1/4 teaspoon cracked peppercorns 1/ teaspoon juniper berries 2 whole cloves 1 bay leaf 3 ounces raw bacon, cut into pieces 1 large onion, peeled, chopped 1 garlic clove, peeled, minced 2 cups dry Riesling or dry white wine 1 teaspoon dried thyme 1 teaspoon dried parsley 1 (32 ounce) jar old fashioned sauerkraut, well drained 1 apple, peeled, cored, chopped 12 ounces boneless hickory smoked pork chops, cut into chunks 3 to 4 cups water as needed 1 1 to 2 (1/2 lb.) garlic seasoned chicken sausage 1 to 2 (1/2 lb.) hot pork sausage 2 Tablespoons butter 1 Tablespoon olive oil 12 small potatoes, boiled Chopped parsley as desired Tie peppercorns, juniper berries, whole cloves, and bay leaf in a piece of cheesecloth; set aside bouquet garni. In a large heavy Dutch Oven pan, fry bacon until soft; add onions; sauté until lightly browning the pan. Add minced garlic, white wine, thyme, and parsley; stir brown bits from pan bottom. Preheat oven to 350-degree F. Drain sauerkraut, rinse sauerkraut in cold water; squeeze excess water from sauerkraut; add sauerkraut, apple, chopped pork chops, and water to Dutch Oven pan. Mix to submerge meat. Bring to a boil; cover Choucroute; bake in preheated oven for 1 hour or until meat is tender. Cool; remove and discard bouquet garni; refrigerate choucroute overnight to blend flavors. The next day, brown sausages in hot skillet until sausages are cooked. Cut 2 sausages into frankfurter sizes; stir into choucroute; cook on stove top over medium heat until hot.
    [Show full text]
  • LAMB TAGINE with DRIED PLUMS a Tagine Is a Slow-Cooking Stew And
    INGREDIENTS: • 1 jar sauerkraut, or 1 lb rinsed and dried CHOUCROUTE DE LA MER • 2 onions • 4 juniper berries This French specialty is an unusual pairing of earthy sauerkraut • 1 bay leaf and fresh seafood, a delicate twist on classic pork-laden choucroute garnie. • 1 oz duck fat Serve with a glass of chilled Alsatian white wine. • 2 oz slab smoked bacon • 1 muslin bag • ½ oz peppercorn, whole METHOD FOR BRANZINO: • ½ oz cumin Wash the sauerkraut in a sieve under running water, pull it apart and press out the water. • ½ oz cloves In a large cast iron pot, slowly braise the sliced onion with the duck fat, slab bacon, • 2 garlic cloves chopped garlic, juniper berries, and half of the sauerkraut. • ½ cup white wine Tie the remaining spices in a muslin bag, and add to the mixture in the pot, along with the remaining sauerkraut. • ¼ cup chicken stock Pour in the white wine and chicken stock. • 1 lb smoked haddock, cut into 4 oz pieces Cover the pot well, place in the oven, and cook at 325 degrees for about 2 hours. • 12 fingerling potatoes, medium sized, cooked in salted water • 12 medium size sea scallops METHOD FOR JUNIPER BERRY BEURRE BLANC : • tomato, blanched, peeled, diced, to garnish Cook the wine with the shallots, juniper berries, bay leaf, and vinegar, and reduce by half. • chopped chives, to garnish Add the cream and reduce to sauce texture and finish with butter. • dill sprigs, to garnish • chopped parsley, to garnish WHEN READY TO SERVE: JUNIPER BERRY BEURRE BLANC INGREDIENTS Warm up the sauerkraut for about 10 minutes, in the same pot also add the smoked haddock and boiled potatoes to heat through.
    [Show full text]
  • The Flavour Thesaurus
    The Flavor Thesaurus A Compendium of Pairings, Recipes and Ideas for the Creative Cook Niki Segnit It seems fitting to dedicate this book to a pair: my cooking adviser and mother, Marian Stevens, and my writing adviser and husband, Nat Segnit. Contents Introduction ROASTED MEATY CHEESY EARTHY MUSTARDY SULFUROUS MARINE BRINE & SALT GREEN & GRASSY SPICY WOODLAND FRESH FRUITY CREAMY FRUITY CITRUSY BERRY & BUSH FLORAL FRUITY Bibliography A Note on the Author Copyright Page “. lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability—a taste which exists in the mind of God. These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms; to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer’s discovery of a new planet.” John Lanchester, The Debt to Pleasure Introduction I hadn’t realized the depth of my dependence on cookbooks until I noticed that my copy of Elizabeth David’s French Provincial Cooking had fingernail marks running below the recipes. Here was stark evidence of my timidity, an insistence on clinging to a set of instructions, like a handrail in the dark, when after twenty years of cooking I should surely have been well enough versed in the basics to let go and trust my instincts.
    [Show full text]
  • The Op Wurst List Sides Happy Hour
    THE OP WURST LIST Menu available every day 11am-10pm ON A BUN* CLASSIC FRANK 6.50 Choice of pork or beef frank and Dijon, yellow mustard, ketchup, relish, onions, sauerkraut ($1) CORN DOG 6.50 Served with honey, yellow mustard BRATWURST 7 Sauerkraut, grain mustard ITALIAN SAUSAGE 7 Grilled peppers and onions, herb vinaigrette POK POK DOG 10 OP Pok Pok sausage, pickled green papaya salad, red curry ketchup PORTLAND DOG 10 Frankfurter, braised kale, pork belly, hazelnuts MAC & CHEESE DOG 9 Chorizo, cauliflower cheese sauce, elbow macaroni REUBEN DOG 11.75 Kasekrainer (cheese filled sausage), capicola, sauerkraut, Russian dressing** FRITO PIE DOG 10.25 Frankfurter, chili, Fritos, beer cheese sauce, sour cream CHICKEN & LEEK CLUB 10.25 Chicken & leek sausage, shredded lettuce, bacon, avocado, aioli** THE FRENCHIE 9 French garlic sausage, grilled Brussels sprouts, lardons, walnuts, balsamic reduction *Want to go bun free? We can put your wurst on a side salad or fries $1 PLATES CHOUCROUTE GARNIE 11 Frankfurter, bratwurst, lardons, sauerkraut, grain mustard OLYMPIA PROVISIONS CHARCUTERIE PLATE 10 Selection of three meats, OP pickles, grain mustard, baguette SIDES FRIES W/AIOLI* 4 OP WURST FRIES topped with sausage, jalapenos, cheese sauce, sage 7 MIXED GREEN SALAD with radishes, herb vinaigrette 6 SEASONAL SALAD 8 heirloom tomatoes, roasted corn, avocado, padrons, red onion, lemon, herbs PICKLE SELECTION rotating selection of OP pickles 5 PICKLED EGG 3 HAPPY HOUR Available 2pm-6pm / 9pm – close everyday CLASSIC FRANK 5 Choice of pork or beef frank and Dijon, yellow mustard, ketchup, relish, onions, sauerkraut ($1) CHEF’S CHOICE DAILY DOG 5 Rotating daily selection FRIED PICKLES 5 HOUSE WINE (red, white, or rose) 5 DRAFT BEER 4 FRIES with AIOLI 3 PICKLED VEGETABLES 2 CHICKEN FRIED FRANK BITE 2 .
    [Show full text]
  • France Are Open Six Or Seven Days a Week and at Lunch Times, While Smaller Ones May Close on Mondays and at Midday
    Types of Shops: Boulangerie - bakers, which also sell croissants, ‘brioches’ (a cross between bread and cake), ‘pains au chocolat’ and ‘pains au raisin’ Pâtisserie/Confiserie - cake/sweet shop, often combined with bakers. Epicerie - grocers, often with more ‘fancy’ goods. Boucherie - butchers. Charcuterie/Delicatessen - cooked meats, pâté, salami, prepared salads, etc. Often combined with butchers. Fruiterie - greengrocers. Poissonnerie - fish shop. Alimentation - general food store, sells all basic items, including fresh produce, bread, when the bakery is closed, and wine. Long opening hours but can be expensive. Maison de la Presse - news agents. English papers are usually readily obtainable in holiday areas usually the following day at about twice the price. Pharmacie - chemist, usually very helpful in cases of minor accidents/ailments. Tabac - tobacconist also sells stamps, postcards, phone cards, news- papers, confectionary, parking permits, fishing permits and lottery tickets. Look for the red oblong sign of the ‘tabac’. Supermarché/Hypermarché - supermarket/hypermarket (Rallye, Mammouth, Codec, Leclerc, Casino, Euromarché etc). Larger stores France are open six or seven days a week and at lunch times, while smaller ones may close on Mondays and at midday. Hypermarkets are usu- ally situated outside of towns, in retail parks. Marché - market, often held two or three times a week in larger towns. They are, however, often open only in the mornings. Motoring Shopping Driving Age: the minimum driving age is 18 years. During the first two years after passing their driving test, drivers must not exceed One of the delights of a visit to France is sampling the delicious local 80km/h (49mph) on ordinary roads, 100kph on urban motorways and produce, cheese, seafood and fresh vegetables.
    [Show full text]