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Dinner Menu Entradas Papa a La Huancaina
Dinner Menu Entradas Papa a la Huancaina Sliced boiled potatoes topped with a creamy mild savory Aji Amarillo cheese sauce. Garnished with black olives, and a slice of hardboiled egg. 7.5 Papa Rellena Potato stuffed with caramelized onions, ground beef, olives, golden raisins and hardboiled egg, then deep fried to a golden brown. Served with sarza criolla. Two per serving. 8 Choros a la Chalaca Mussels steamed in broth, topped with fresh onions, tomatoes and corn salsa 1/2 dz. 7.5 1dz. 13.5 Conchitas a la Parmesan Scallops in a half shell topped with Parmesan cheese and baked to a golden brown. Six per serving. 13 Tequeños y Yuquitas Fritas Mozzarella cheese wrapped in wonton skins and yucca stuffed with fresh cheese then deep- fried. Served with Huancaina and pimiento sauce. 9.5 Terra Sur calamari Fried calamari served with tartar sauce. 9 Tostones con Carne Fried green plantains topped with seasoned minced beef sautéed with onions and red bell peppers. 9.5 Causa de Pollo A mashed potato cake with a dash of lime juice, and Aji Amarillo pepper, stuffed with chicken salad, accompanied of avocado. 9.5 Chorizo y Morcilla A combination platter of grilled chorizo and blood sausage. Served with roasted potatoes. Accompanied with Chimichurri. 8.5 *Yucca Frita Yucca fries served with Huancaina sauce. 7 Pulpo al Olivo Grilled octopus medallions. Served with a smooth creamy black olive sauce and Chimichurri. 7.5 Ensaladas Terra Sur Salad Mixed greens, fresh tomatoes, cucumbers, crumbled feta cheese topped with a grilled chicken breast. Served with house creamy balsamic vinaigrette on the side. -
The University of Chicago Old Elites Under Communism: Soviet Rule in Leninobod a Dissertation Submitted to the Faculty of the Di
THE UNIVERSITY OF CHICAGO OLD ELITES UNDER COMMUNISM: SOVIET RULE IN LENINOBOD A DISSERTATION SUBMITTED TO THE FACULTY OF THE DIVISION OF THE SOCIAL SCIENCES IN CANDIDACY FOR THE DEGREE OF DOCTOR OF PHILOSOPHY DEPARTMENT OF HISTORY BY FLORA J. ROBERTS CHICAGO, ILLINOIS JUNE 2016 TABLE OF CONTENTS List of Figures .................................................................................................................... iii List of Tables ...................................................................................................................... v Acknowledgements ............................................................................................................ vi A Note on Transliteration .................................................................................................. ix Introduction ......................................................................................................................... 1 Chapter One. Noble Allies of the Revolution: Classroom to Battleground (1916-1922) . 43 Chapter Two. Class Warfare: the Old Boi Network Challenged (1925-1930) ............... 105 Chapter Three. The Culture of Cotton Farms (1930s-1960s) ......................................... 170 Chapter Four. Purging the Elite: Politics and Lineage (1933-38) .................................. 224 Chapter Five. City on Paper: Writing Tajik in Stalinobod (1930-38) ............................ 282 Chapter Six. Islam and the Asilzodagon: Wartime and Postwar Leninobod .................. 352 Chapter Seven. The -
Regionalismo Y Centralismo Culinario En Un Manuscrito Huancaíno Del Siglo Xix: Influencias Y Sabores 143
REGIONALISMO Y CENTRALISMO CULINARIO EN UN MANUSCRITO HUANCAÍNO DEL SIGLO XIX: INFLUENCIAS Y SABORES 143 REGIONALISMO Y CENTRALISMO CULINARIO EN UN MANUSCRITO HUANCAÍNO DEL SIGLO XIX: INFLUENCIAS Y SABORES REGIONALISM AND CULINARY CENTRALISM IN A 19TH CENTURY HUANCAYO MANUSCRIPT: INFLUENCES AND FLAVORS Sergio Zapata Acha Universidad de San Martín de Porres, Perú Recibido: 24 de junio de 2019 Aceptado: 21 de julio de 2019 RESUMEN El estudio de recetarios reviste la mayor importancia para comprender la evolución de una cocina. En Perú son escasos los recetarios publicados en el siglo XIX. Con más de 300 recetas, el manuscrito Copia de comidas para el uso de la señorita Isabel Gertrudis Alfaro, fechado en Huancayo en 1897, es significativo debido a que presenta una selección amplia de recetas que comprende entradas, sopas, segundos, postres y bebidas; entre las cuales una veintena de comidas andinas revisten carácter de originalidad, y cuya codificación es documentada por primera vez. El objetivo de este estudio es mostrar, mediante el registro, la influencia del centralismo culinario limeño dominante en una importante región andina; además, exponer la existencia de comidas mestizas regionales con aportes nativos e hispanos, así como, la influencia de comidas italianas, producto de la inmigración registrada principalmente en la segunda mitad del siglo XIX. Palabras clave: manuscrito, recetas, cocina, Huancayo, Perú, influencias, sabores, patrimonio culinario. ABSTRACT The study of cookbooks is of the greatest importance to understand the evolution of a cuisine. In Peru, the recipes published in the 19th century are scarce. With more than 300 recipes, the manuscript Copia de comidas para el uso de la señorita Isabel Gertrudis Alfaro, dated in Huancayo in 1897, is significant because it presents a wide selection of recipes that includes appetizers, soups, main dishes, desserts and drinks; among which about twenty Andean foods are original, and whose coding is documented for the first time. -
BOWLS Let Food Be
VEGETABLE TAJINE 12,00 quinoa - Moroccan stew - onion marmelade - BOWLS lemon harissa TIBETAN MAMA MAGIC MISO SOUP brown rice - coconut pb curry sauce - gluten-free noodles - root veggies - steamed greens - kimchi peas - tofu PASTA BOLO BOTANICAL SALAD pasta- bolognese sauce - herbal oil - salad mix - quinoa - superseed avocado - superseed mix root veggies - saffron aioli SPICY CHILI SIN CARNE SEASONAL SPECIAL brown rice - 3 beans - quinoa - chili sin carne - ask us about our new prescriptions sour cream - turmeric onions ADD ON HUMMUS ........................... 1,00 SEAWEED TARTARE ...... 1,50 BEET BALLS x2...................... 2,95 BASE OR TOPPING ....... 1,50 SAUCE .................................. 1,50 SUPERSEED AVOCADO ... 3,50 TOFU ................................... 1,50 TO START TO SHARE & SPECIALS VEGGIE SUSHI ROLL ................6,00 SOUP OF THE DAY ......................5,00 pickled veggies - tofu - saffron aioli - ask about our daily soup ginger velvet veggie of the day - onion - garlic - olive oil SUMMER ROLL .........................6,00 MEZZE ........................................15,00 sauerkraut - tofu - avocado - ginger velvet assortment of our spreads - bread & crackers SUPERSEED AVOCADO ........... 6,00 BOTANICAL MENU .................... 15,00 salad mix - saffron aioli starter or dessert - small bowl (your choice) - cold drink SEAWEED TARTARE ..................6,00 ginger - tamari - carrot - bread & cracker DO IT YOURSELF BOWL .............13,00 hot or cold - please ask us for DIY card SIDE SALAD .............................5,00 salad mix - root veggies - dressing of choice FULL THERAPY ................ 20,00 / pers mezze - assortment small bowls - dessert SPREADS OR HUMMUS ...........5,00 (2 persons min.) ask for our selection - bread & cracker DESSERTS BEVERAGES OMEGA 3 BROWNIE ................ 3,50 NATURAL WINES seeds - brown sugar - buckwheat - housewine white / red / rosé ........................ 5,00 cashew cream reserve white / red (ask for our selection) ........ -
Papa a La Huancaina Quinoa Tamal Papa Rellena Choros
ANTICUCHOS ARE TRADITIONAL PERUVIAN CAUSA IS A MASHED YELLOW GRILLED SKEWERS INSPIRED BY STREET FOOD POTATO CAKE WITH AJI AMARILLO CARTS, MARINATED IN AJI PANCA SAUCE. PEPPER AND LIME JUICE. SERVED SERVED WITH ROASTED POTATO, PERUVIAN WITH AVOCADO. CORN AND AJI SAUCE. POLLO / CHICKEN 12 POLLO/CHICKEN 12 CAMARON / SHRIMP 14 CORAZON/HEART 18 CANGREJO / CRAB 16 CARNE/BEEF 20 PAPA A LA HUANCAINA SLICED BOILED POTATOES TOPPED WITH HUANCAÍNA SAUCE, A CREAMY MILD AJI AMARILLO CHEESE SAUCE 10 QUINOA TAMAL CEVICHE IS THE NATIONAL DISH OF PERÚ. OUR CEVICHE IS MADE TO ORDER, PERUVIAN QUINOA TAMAL. SERVED WITH COMBINING FRESH CUTS OF RED SNAPPER WITH LECHE DE SALSA CRIOLLA TIGRE (CITRUS-BASED MARINATED OF LIME), AJI LIMO CHILE PEPPER, CILANTRO AND RED ONIONS. 12 PAPA RELLENA DEEP FRIED POTATOES STUFFED WITH SEASONED PESCADO / FISH 16 BEEF, CARAMELIZED ONIONS, OLIVES AND RAISINS 12 MIXTO / SEAFOOD 18 CHOROS A LA CHALACA CAMARON / SHRIMP 18 STEAMED MUSSELS TOPPED WITH DICED ONIONS, TOMATOES AND PERUVIAN CORN PULPO / OCTOPUS 19 1/2 DZ. 10 1DZ. 18 PESCADO Y CAMARON 17 ONCHITAS A LA ARMESANA FISH / SHRIMP C P SCALLOPS IN A HALF SHELL TOPPED WITH PARMESAN CAMARONES, MANGO Y PALTA 18 CHEESE AND BAKED TO A GOLDEN BROWN. SHRIMP / MANGO / AVOCADO SIX PER SERVING. 16 CREMA DE AJI AMARILLO 18 FISH OR COOKED SHRIMP / OCTOPUS / SQUID CHICHARRON DE CALAMAR AJI AMARILLO SAUCE / SPICES CALAMARI MARINATED AND DEEP FRIED 8 CREMA DE ROCOTO 18 FISH OR COOKED SHRIMP / OCTOPUS / SQUID CHORIZO Y MORCILLA AJI ROCOTO SAUCE / SPICES A COMBINATION PLATTER OF CHORIZO AND BLOOD SAUSAGE, SERVED WITH CHIMICHURRI. -
Potato - Wikipedia, the Free Encyclopedia
Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area -
HOT BREAKFAST Desayuno YOGURT & FRUITS APPETIZERS
HOT BREAKFAST Served until 11.00 am CUBAN BREAKFAST AMERICAN BREAKFAST Fresh Scrambled Eggs, 2 Ham 3 Scrambled Egss, Bacon Croquetas & Tostada 9.50 & 2 Pancakes 9.50 CUBAN TORTILLA / SLICE BREAKFAST SANDWICH Desayuno Cuban Inspired Tortilla With Onion, Scrambled Eggs, 2 Ham Potato, Maduros & Ham 4.25 Croquetas, American Cheese in a Warm Cuban Bread 7.25 PAN CON TORTILLA / SANDWICH EGG CROISSANT Cuban Inspired Tortilla Sandwich A Buttery Croissant with On Cuban Bread With Mayo 2 Scrambled Eggs, Bacon or Sausage & Swiss Cheese 7.25 7.25 CUBAN TOAST EGG SANDWICH Cuban Bread Toasted with 2 Eggs on a Cuban Bread 7.25 Butter 2.00 Add Croqueta 3.00 Sausage 3.00 AVOCADO TOAST BOILED EGGS Multigrain Toasted with Butter, Avocado Spread & Sunflower 2 Eggs 3.00 Seeds 7.25 APPETIZERS CHICKEN SOUP Chicken Noodle Soup 4.00 YOGURT CHICHARRON & FRUITS Crispy Pork Belly Served with Lime 4.00 TROPICAL CUP Pineapple, Mango, Papaya, Kiwi, TAMAL CUBANO Honeydew Melon & Orange 7.95 EN HOJA Florida Corn Tamal GRANOLA, FRUIT Filled with Pork 4.00 & YOGURT 7.95 THE COMPLETA BOWL 10.00 Create your own bowl by choosing items from each category 1 BASE 2 MEATS Pick One Pick One White Rice Ropa Vieja Mixed Greens Roasted Chicken Brown Rice Add 2 Roasted Pork Quinoa Add 4 Lechon Asado TOPPINGS 3 SIDES 4 Pick Two Pick One Sweet Plantains Cilantro Dressing Black Beans Pico de Gallo Yucca & Mojo Cachucha Sweet & Sour Corn Smashed Avocado Add 2 Green Plantains Tostones Balsamic Tomatoes SANDWICHES 9.00 CUBANO CROQUETA PREPARADA A Cuban Classic Served with If you ever wished -
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 -
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). -
Potatoes - Storage and Processing
POTATOES - STORAGE AND PROCESSING Introduction The potato (Solanum tuberosum) is a starchy tuber of the Solanaceae family. It is thought to have originated in the Andes region, where there are other closely related cultivated potato species. Potatoes were introduced outside the Andes 400 years ago, and are now an integral part of the world's cuisine, being the fourth-largest food crop after rice, wheat, and maize. Following centuries of selective breeding, there are now over a thousand different types of potatoes and nearly 4000 different varieties (Figure. 1). Approximately 80 varieties are Figure 1: Potatoes on display at the festival of native commercially available in countries potatoes in Peru. There are 256 varieties of potato that outside Latin America, and these can survive the harsh conditions of the high Andes. are grouped either according to their Practical Action is helping families living at altitudes of colour (e.g. russets, reds, whites, 3800ft to maintain this crucial biodiversity by developing yellows and purples), or for culinary varieties of local potatoes, as well as improve technical and processing purposes, varieties aspects of production. Photo: Soluciones Prácticas. that are described in terms of their texture: floury potatoes that are baked or roasted have more starch (20–22%) compared to waxy boiling potatoes (16–18%). There are also differences in the type of starch present in each type: amylose, a long-chain molecule, diffuses out of the starch granule when floury types are cooked in water, whereas waxy varieties that contain a higher amount of highly-branched amylopectin molecules retain their shape when boiled. -
TSP Forum Cookbook 1
TSP Forum Cookbook 1 TSP Forum Cookbook TSP Forum Cookbook 2 TSP Forum Cookbook © 2011 by The Survival Podcast Forum and published under the Creative Commons Attribution License 3.0. http://creativecommons.org/licenses/by/3.0/ The Survival Podcast Forum http://thesurvivalpodcast.com/forum 3 TSP Forum Cookbook Contents Preface …..................................................................................................................................... 5 Appetizers ….............................................................................................................................. 6 Beverages …................................................................................................................................ 9 Breads …..................................................................................................................................... 13 Breakfast Foods ….................................................................................................................... 41 Brewing Wines, Beer, Sodas and Cyder …............................................................................ 53 Casseroles ….............................................................................................................................. 63 Cast Iron and Campout Cooking …...................................................................................... 76 Condiments, Sauces, Dips and Flavorings …....................................................................... 81 Crockpot Recipes …................................................................................................................ -
Daf Hakashrus
SPECIAL EXPANDED EDITION ww ww M AZEL TOV! VOL. v f / NO. 10 ELUL 5777 - TISHREI 5778/ SEPT.-OCT. 2017 s xc YOMIM NORAIM EDITION THE Daf a K ashrus H OUR 250th ISSUE A MONTHLY NEWSLETTER FOR THE OU RABBINIC FIELD REPRESENTATIVE על הנסים... שעשית לאבותינו בימים ההם בזמן הזה VERY often in the course of the past 25 This special expanded issue contains many have approached me over the years in person years I have written an introduction to the articles from gifted writers and kashrus or by other means of communication, to yearly Daf HaShana compilation of The Daf experts who are either currently, or were express the pleasure and educational value previously, employed by the OU. I take this HaKashrus which included a Dvar Torah they have had from reading The Daf. associated with that year’s Daf HaShana vol- opportunity to thank everyone who contrib- ume’s number. uted articles to this issue and the total 250 May Hashem grant all of us to see, speedily issues of The Daf for their insightful and As we approach the publication of the 250th in our time, the fulfillment of the Nevuah of educational contributions. Kosher consum- Silver Issue of The Daf HaKashrus, the Micah (7:15) “As in the days when you left the ers, RFR’s, RC’s and communal rabbis owe a number 25 easily connects us to Chanukah, land of Mitzrayim I will show it wonders” – tremendous debt of gratitude to these writers כימי צאתך מארץ מצרים אראנו נפלאות the 25th day of Kislev.