Bottomless Mimosas Every Sunday
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A Taste of Teaneck
.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
FRIDAY, JANUARY 25, 2019 Phoenix Art Museum EVENING EVENTS
FRIDAY, JANUARY 25, 2019 Phoenix Art Museum EVENING EVENTS 6:30 pm Cocktails | Greenbaum Lobby 7:30 pm The Making of The Firebird | Great Hall 8:00 pm Dinner and Dancing | Great Hall HONORARY CHAIRS Billie Jo & Judd Herberger The Phoenix-Scottsdale landscape was changed forever Chair: Adrienne Schiffner in 1948 when Bob and Katherine “Kax” Herberger moved Co-Chairs: Barbara Ottosen & Daryl Weil their young family here from Minnesota. Soon, the couple began giving the growing city what it needed to Gala Committee be vibrant: Art. Ellen Andres-Schneider, Joan Berry, Salvador Bretts- “Kax” was an artist and collector. She and Bob wanted Jamison, Carol Clemmensen, Jacquie Dorrance, Mary their sons, Gary and Judd, to enjoy the arts, and Ehret, Barbara Fenzl, Susie Fowls, Stephanie Goodman, encouraged their support of arts groups. Molly Greene, Kate Groves, Linda Herold, Gwen Hillis, Keryl Koffler, Jan Lewis, Sharron Lewis, Linda Lindgren, Over the past 70 years, the Herberger family has Miranda Lumer, Betty McRae, Janet Melamed, Richard launched and supported many of the Valley’s arts Monast, Doris Ong, Camerone Parker McCulloch, Carol organizations including, the Herberger Theater Schilling, Leslie Smith, Colleen Steinberg, Ellen Stiteler, Center, Phoenix Art Museum, Phoenix Theatre, Valley Vicki Vaughn, Ruth & John Waddell, Nancy White Shakespeare Festival, Arizona Opera, The Phoenix Symphony, Valley Youth Theatre, Childsplay, and our own Artistic Director: Ib Andersen Ballet Arizona. In addition, Billie Jo and Judd have been Executive Director: Samantha Turner major supporters of the Scottsdale Waterfront’s Canal Convergence, Release the Fear, and Kids Read USA. Development Staff: Jami Kozemczak, Natalie Salvione, Elyse Salisz and Ellen Bialek “Mother taught us that involving young people in the arts is most important,” says Judd. -
Refugees of Former Union Slowly Adopt
ter of 1994. The two provider focus groups included 16 employees from Sacramento agencies that provide ser- vices to individuals from the FSU. The six refugee focus groups included 35 adult refugees (mostly female) se- lected by six local agencies. We wanted people who had come to the United States after the fall of the Com- munist regime and who were knowl- edgeable of other people in the refugee community. In addition, a panel of key members of the FSU refugee commu- nity, selected by the researchers, pro- vided more than 20 consultations dur- ing the study. A matrix of consistent responses obtained among the focus groups was used to assess the validity of the data. Additional information was acquired during visits to homes of refugees, visits to newly established Food preparation can be a celebration for many women from the former Soviet Union, Russian grocery stores and participa- who enjoy their role as gatekeepers of dietary traditions. tion in religious celebrations (Romero- Gwynn et al. 1994). FSU refugees in Sacramento Refugees of former Soviet Most refugees from the FSU who settled in Sacramento prior to 1994 came from farming communities or small Union slowly adopt US. diet towns in the Slavic states or from the former Russian Central Asia region. The Eunice Romero-Gwynn o Yvonne Nicholson a Douglas Gwynn migration pattern to other sites in Cali- Holly Raynard o Nancy Kors a Peggy Agron o Jan Fleming fornia appears to be different. Lakshmi Sreenivasan The typical refugee family in Sacra- mento is large and often extended. It consists of a husband, wife, children The diet of refugees from the In the past decade, California has ex- (as many as 12 reported) and, very of- former Soviet Union living in perienced a post-Cold War influx of ten, parents of one or both spouses. -
SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato. -
Russian National Cuisine: a View from Outside
International Journal of Innovation and Research in Educational Sciences Volume 6, Issue 2, ISSN (Online) : 2349–5219 Russian National Cuisine: A View from Outside Natalya V. Kravchenko Lomonosov Moscow State University, Russia. Date of publication (dd/mm/yyyy): 14/03/2019 Abstract – The article tackles the issue of how Russian national cuisine is perceived by foreigners. It compares Russians’ beliefs about their own national cuisine with foreigners’ observations about it and some encyclopedic facts about a number of “traditional” Russian dishes. As a research method, the cross-cultural comparison is used. As a result, it proves that some Russian dishes are not so Russian in origin and states that foreigners often find the taste of these dishes unusual. So, it may be challenging for representatives of one culture to adjust to another national cuisine. Keywords – Cultural Anthropology, Foreigners’ Travel-Notes and Observations, National Cuisines and Russian National Cuisine. I. INTRODUCTION Nowadays we live in a global world or so called “global village” connected with each other by different means of transport and communication. It’s becoming incredibly easy to explore other nations and cultures either by travelling or by using social media. It has resulted in such branches of humanities as cross-cultural studies and cultural anthropology being on peak of their demand. Here I would like to pay special attention to cultural anthropology. As a branch of academia it tackles the issue of a person’s cultural development including all knowledge from Humanities. (1) In this paper I will stick to a relatively new field of cultural anthropology called history of everyday life culture. -
Starters Smoked and Dry Cured Meat Salads Cheese
LARGE FARM ANIMALS (FROM RUSSIAN LANGUAGE DICTIONARY EDITED BY S. I. OZHEGOV AND N. YU. SHVEDOVА) KRASNODAR, UL. SUVOROVA, 64, TEL. (861) 299 95 94, 299 07 43, WWW.SCOTINA.RU FROM HORNS TO LEGS KUBAN MEAT BUTCHER SHOP + DRY AGING ROOM In our recipes, we use every part of the carcass. We believe In our restaurant, all our dishes are made from local Kuban The meat for our dishes comes to the restaurant in carcasses that delicious meat is not only steak from premium cuts. meat! The quality of meat and preparation process is much right from the farm. Meat cutting takes place in a butcher shop, We encourage you to use every part. We are against “meat more sophisticated, than just ‘tender’ or ‘well-cooked’. located by the entrance. You might as well see a dry aging fascism”! room, where the meat is being fermented, providing the best flavour and juiciness. STARTERS SALADS SMOKED Burrata with pink tomatoes and sorrel pesto .................. 590 Salad with rocket, chanterelles AND DRY CURED MEAT and smoked cheese mousse ................................................. 450 Dried beef ......................................................................................350 Salceson with yolk cream and mustard .............................300 Salad with watermelon, Camembert and pumpkin paste .................................................................... Dried duck breast .......................................................................390 390 Beef carpaccio .............................................................................450 -
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature by Regan Cathryn Treewater A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy Department of Comparative Literature University of Alberta © Regan Cathryn Treewater, 2017 ii Abstract The following dissertation examines narratives of immigration to Western Europe, Israel and North America authored by Russian-speaking writers of Jewish decent, born in the Soviet Union after World War II. The project seeks to investigate representations of resettlement experiences and cultural identity construction in the literature of the post- 1970s Russian-Jewish diaspora. The seven authors whose selected works comprise the corpus of analysis write in Russian, German and English, reflecting the complex performative nature of their own multilayered identities. The authors included are Dina Rubina, Liudmila Ulitskaia, Wladimir Kaminer, Lara Vapnyar, Gary Shteyngart, Irina Reyn, and David Bezmozgis. The corpus is a selection of fictional and semi- autobiographical narratives that focus on cultural displacement and the subsequent renegotiation of ‘self’ following immigration. In the 1970s and final years of Communist rule, over one million Soviet citizens of Jewish heritage immigrated to Western Europe, Israel and North America. Inhospitable government policies towards Soviet citizens identified as Jewish and social traditions of anti-Semitism precipitated this mass exodus. After escaping prejudice within the Soviet system, these Jewish immigrants were marginalized in their adopted homelands as Russians. The following study of displacement and relocation draws on Homi Bhabha’s theories of othering and unhomeliness. The analyzed works demonstrate both culturally based othering and unhomely experiences pre- and post-immigration resulting from relegation to the periphery of society. -
Adaptation, Immigration, and Identity: the Tensions of American Jewish Food Culture by Mariauna Moss Honors Thesis History Depa
Adaptation, Immigration, and Identity: The Tensions of American Jewish Food Culture By Mariauna Moss Honors Thesis History Department University of North Carolina at Chapel Hill 03/01/2016 Approved: _______________________ Karen Auerbach: Advisor _______________________ Chad Bryant: Advisor Table of Contents Acknowledgements Introduction 4 Chapter 1 12 Preparation: The Making of American Jewish Food Culture Chapter 2 31 Consumption: The Impact of Migration on Holocaust Survivor Food Culture Chapter 3 48 Interpretation: The Impact of the Holocaust on American-Jewish Food Culture Conclusion 66 2 Acknowledgements I would first like to thank my correspondents, Jay Ipson, Esther Lederman, and Kaja Finkler. Without each of your willingness to invite me into your homes and share your stories, this thesis would not have been possible. Kaja, I thank you especially for your continued support and guidance. Next, I want to give a shout-out to my family and friends, especially my fellow thesis writers, who listened to me talk about my thesis constantly and without a doubt saw the bulk of my negative stress reactions. Thank you all for being such a great support system. It is my hope that at least one of you will read this- here’s looking at you, Mom. Third, I would like to thank Professor Waterhouse for sticking with me throughout this entire process. I could not have done this without your constant kind words and encouragement (though I could have done without your negative commentary about Billy Joel). Thank you for making this possible. Finally, I extend the largest thank you to my wonderful thesis advisors, Professor Karen Auerbach and Professor Chad Bryant. -
Yug Кухня Сайт Англ 03.06.21
SYMBOLS Spicy Fast Allergen Garlic Cooking time 30 min COUNTRY OF ORIGIN DISHES Ukraine Moldova Greece Italy France Spain Israel Georgia Please let us know if you are allergic to any food products breakfasts Breakfast are served until 2:00 pm COTTAGE CHEESE PANCAKES 163 ₴ Served with strawberry, cherry or caramel sauce / 180/50/40 g BRIOCHE WITH SALMON 259 ₴ Served with a poached egg and cheese fondue / 250 g SHAKSHUKA 187₴ A dish based on bell pepper, tomatoes, Crimea onions and spicy herbs. With egg yolks added. With chicken and Ricotta / 400 g OMELET WITH TRUFFLE RICOTTA 237 ₴ With arugula, sun-dried tomatoes and Ricotta cheese / 200 g porridge Cooked with coconut or almond milk MILLET 95₴ Served with strawberry and grapes / 260 g OATMEAL 123₴ Served with strawberry and grapes / 260 g cold appetizers BURRATA 255₴ Local creamy Burrata with tomatoes and flavorous Pesto sauce / 150/200 g WHITEBAIT WITH YOUNG POTATO 173 ₴ Served with marinated onions / 370 g SOUTHERN APPETIZERS PLATTER 455 ₴ Napoli, Milano, Tartufo, Bresaola, Pancetta, De Cervo, jamon, grissini, Kalamata olives, grilled artichoke, sun-dried tomatoes and basil leaves / 240/50/50 g PIKE CAVIAR 265 ₴ Served with warm Tuscan and buckwheat bread and butter / 50/50/100 g SALMON TARTARE 215 ₴ With sour cream, cranberry sauce and mild-cured cucumber / 100/50/60 g BEEF TARTARE 235 ₴ With mustard dressing, spinach leaves and toasts / 120/60/40 g DELICIA YUG CHEESE PLATTER 495 ₴ Ubriacone, Bergader, Mimolette, Beppino Occelli, Old Amsterdam, Gudbrandsdalen, Caprotino, Gouda with -
Yom Kippur Menu
Kol Nidre is Tuesday 9/18/18 YOM KIPPUR MENU Name: _________________________________ P/U Date:____________ Time: _____________ Phone: _________________________________ Order Taker:___________ Order #:______ ___ Email: __________________________________ Number of Guests: ______________________ (CHANGES CANNOT BE MADE BY EMAIL) p. 973.994.1915 Card Number:____________________________Card Type:_________ Exp Date:_______ CSV:_____ f. 973.992.1409 37 East Northfield Rd ALL ORDERS PICK UP ONLY between 8am-2pm. All orders must Livingston, NJ 07039 be in and changes must be made by Thursday September 13th 2018 QTY. ITEMS PRICE Sliced Cheeses - Order by ½ lb. Increments Appetizers American, White, or Yellow $6.99/lb. Horseradish ___Red ___White $4.50/½lb. Muenster $8.49/lb. Beef Stuffed Cabbage $4.50/ea. Provolone $8.50/lb. Turkey Stuffed Cabbage $4.50/ea. Sweet Munchee $9.25/lb. Gefilte Fish w/ Cooked Carrots $3.99/ea. Alpine Lace Swiss $9.50/lb. Mini Knish (12) ___Potato ___Spinach ___Kasha $8.99/doz. Cheddar $9.50/lb. Smoked Fish Swiss $9.50/lb. Large Whitefish (Approx. 2 to 3lbs) ____Whole ____Filet $15.99/lb. Jarlsberg $9.99/lb. Kippered Salmon ___Chunk ___Sliced $29.99/lb. Nova (8 people per 1lb.) $43.99/lb. Bagels Are Baked Fresh Daily. Lox (8 people per 1lb., Salty) $43.99/lb. Sable $51.99/lb. Bagel Selections Will Be Bagged Sturgeon $51.99/lb. at Pickup. Fillet of Herring in Wine Sauce (Whole or Sliced) $2.99/pc. Matjes Fillet of Herring (Whole or Sliced) $2.99/pc. QTY. ITEMS PRICE Meats - Order by 1/2 lb Increments Bagels Fresh Turkey $19.99/lb. -
Soups Cold Starters Hot Meat Dishes Hot Fish Dishes
COLDSTARTERS STEAKS HOTMEATDISHES quick pickled/salted cucumbeRs (100 g) 250 bRuschetta with smoked muRmansk cod 790 chicken bReast with tomato sauce����� 590 tuRkey cutlets with mashed potatoes���� 790 – with confit duck��������������������� 890 BLACKANGUSBEEF, eal liveR pate with cRispy toasts ����� home-style beef patties baked faRm chicken v 450 – with kamchatka cRab���������������1690 18MONTHS,GRAINFED(200DAYS) with mashed potatoes ����������������� 650 with idaho potatoes ������������������� 850 pacific herring vitello tonnato����������������������� 850 eal cheeks ��������������������������� with waRm fRied potatoes �������������� PRIMESTEAKS veal liveR with fRied onion������������ 690 v 890 450 thin sliced young veal with tuna sauce PREMIUM beef stRoganoff “Ribeye” ������������ 950 filet mignon ���������180/250g 3290/3790 DRY-AGEDBEEF bRaised oxtails with vegetables �������� 690 herring foRshmak homemade mozzaRella 14 day wet aged —300/500g— chopped cutlet “pleskavitsa” with Rye bRead and apple�������������� 490 poRk steak with fRench fRies with seasonal tomatoes���������������� 890 tRiploin 350/500g with potatoes idaho ������������������ 1290 NY s . 2390/2990 ibeye����������������������� and tRuffle salt ����������������������� 750 smoked white bacon R 4590/5490 salmon and avocado taRtaRe ����������� 890 21 day wet aged faRm duck baked in honey glaze ������1390 with Russian boRodinsky bRead��������� 490 pozhaRskie cutlets with mashed Ribeye ���������������350/500g 3690/4190 tuna taRtaRe with avocado������������1090 potatoes and