Master Index Issue 1− Present Index
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Basic Beanery
344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes. -
FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon. -
Cultural Dictionary and Directory
The Cultural Dictionary and Directory Of people from culturally and linguistically diverse backgrounds A resource to increase cultural understanding for service providers and encourage liaison between communities and key multicultural providers in the ACT A project of the Migrant and Refugee Settlement Services of the ACT Inc. With the support of the ACT Office of Multicultural, Aboriginal and Torres Strait Islander Affairs (Community Service Directory – ACT Government) Original publication by Sara Khalidi 1997 Revised and Edited by Fiona McIlroy 2003 Revised and Edited by Hannah Neumayer 2012 Cultural Dictionary & Directory 2012 - Project of the Migrant and Refugee Settlement Services of the ACT Inc. 1 PREFACE TO THE CULTURAL DICTIONARY The wealth of cultural diversity in Australia is arguably one of its major assets. Acknowledgement of difference and acceptance of each person’s unique qualities, as well as their particular blend of cultural influences can assist people to grow in cultural richness and social strength. However more often than not, perceptions and attitudes are based on the limited understandings we currently hold, and we are all prone to prejudice. The key to cultural understanding lies in an open mind. Given the rise in expressions of racist attitudes in recent times, it is more important than ever to remember that general statements about cultural backgrounds can lead to stereotyping. Stereotyping often undervalues individuals and cultures, and can be based on mistaken assumptions. It must be noted that the brief and general descriptions of a culture or country, such as the snapshots in this Cultural Dictionary, should never be applied in a blanket way to any individual or group. -
Grotto's Favorites
TO START WITH WATERMELON & FETA SALAD 420 Fresh watermelon, feta, red onion cos lettuce, cucumber, chia seeds Pomegranate, pomegranate dressing MEDITERRANEAN COBB SALAD 450 Grilled chicken, seasonal crudités chickpeas, avocado, almonds, dried figs and ginger tahini vinaigrette LEMON GARLIC 550 MARINATED PRAWNS Tzatziki, bell peppers, pita crisps and sunflower seeds TUNISIAN GRILLED MECHOUIA SALAD 390 Grilled vegetables, Tunisian spices pecan nuts, Kalamata olives, hard-boiled egg cilantro, garlic lemon dressing With grilled tuna 490 FRITTO MISTO DI MARE 590 Crispy-fried seafood Italian style garlic aioli CAESAR SALAD 390 Romaine lettuce, Parmesan shavings Parmesan crisps and croutons With grilled chicken 420 With crispy bacon 420 With grilled prawns 550 MEZZE PLATTER 650 Grilled vegetables, feta organic quinoa tabbouleh edamame beans, olives almonds pita bread and assorted dips SANDWICHES & BURGERS All sandwiches and burgers are served with a side of fries, mayonnaise and ketchup. Burgers are cooked well done only. PAN BAGNAT 470 Seasonal crudités, basil, olives, tuna hard-boiled egg, extra virgin olive oil in French rustic bread SICILIAN SANDWICH 520 Fresh tomatoes, mixed lettuce sundried tomatoes, olives, mortadella fresh ricotta, mozzarella, grated Parmesan extra virgin olive oil and lemon juice in baguette SMOKEY PANINI 470 Smoked chicken breast, smoked bacon zucchini, smoked scamorza, pesto contains gluten vegetarian vegen contains seeds chili contains nuts dairy Prices are in Thai Baht and subject to 10% service charge and applicable -
Lunchbox Ideas
You all wanted it, and I am here to deliver. I have done some research on lunchbox ideas and have come up with the following suggestions that should keep your child’s lunch exciting for the remainder of the school year! Full menu’s are included, as well as “mix and match” ideas. The lunchbox: It is important to have the right gear and the lunchbox is an important asset. Consider letting your child pick out his own lunchbox or purchase one and let him decorate it with paint or markers. Make sure your child's name is on it with a permanent marker or paint. Most schools will not provide a refrigerator to store lunchboxes, so you should select an insulated one with a re‐usable freezer pack to keep the lunch fresh. Or, instead of using a freezer pack, you can freeze a bottle of water, and add it to the lunch box. It will keep the lunch cold and fresh during morning classes and by lunch time it will have thawed and be ready to drink. More gear containers: Those gimmicky, salt, fat and sugar‐filled, "Lunchables" trays are very popular with kids. Not because they taste so good, but because look so cool. There is no reason a homemade lunch needs to look dull and unappetizing. Buy colorful containers in different shapes to pack your child's lunch. They are better than plastic bags and less wasteful too. If your child is drawn to characters, buy some stickers and decorate the containers. Put your child's name on the containers, but it is inevitable that some containers may not make their way home. -
Display Platters Medium Serves 5-10 Large Serves 10-15
Hors d’Oeuvres Display Platters Medium Serves 5-10 Large Serves 10-15 Antipasto Platter – Imported Dry Sausage, Salami, Sopressata & Prosciutto di Parma, Aged Provolone, Parmigiano Reggiano & Homemade Fresh Mozzarella Cheeses, Oil Cured Sundried Tomatoes, Marinated Olives, Artichoke Hearts & Mushrooms, Fire-Roasted Red Peppers, Roma Plum Tomatoes & Fresh Basil Med. $34.99 Lg. $69.99 Fresh Mozzarella & Tomato Platter – Generous slices of our Homemade Fresh Mozzarella layered with Roma Plum Tomatoes & Fresh Basil Med. $50.00 Lg. $90.00 Gourmet Cheese Platter – A fine assortment of imported and domestic cheeses beautifully displayed on a platter accompanied by crisp, gourmet crackers and adorned with grapes and fresh berries Med. $30.00 Lg. $60.00 Imported Olive Tray – Lombardi’s own assorted selection of carefully marinated and cured imported olives Med. $40.00 Lg. $75.00 Vegetable Crudité Platter – Fresh spears of Carrots, Celery, Tri Color Peppers, Broccoli, Cauliflower, Yellow and Green Squash displayed on a platter with Creamy Spinach Dip Med. $20.00 Lg. $40.00 Grilled Vegetable Platter – As assortment of Zucchini & Yellow Squash, Eggplant, Tri Color Belle Peppers, Asparagus, Carrots & Sweet Fennel drizzled with Extra Virgin Olive Oil and grilled to perfection Med. $45.00 Lg. $80.00 Bruschetta Platter – Our Homemade Tuscan Crostini display on a platter with your choice of Homemade Bruschetta. Choose from Classic Tomato, Artichoke, Roasted Eggplant, White Bean or Caponata Med. $30.00 Lg. $55.00 Shrimp Cocktail Platter – Tender Gulf Shrimp served with our Tangy Cocktail Sauce garnished with Fresh Lemon Wedges 50 pcs. $49.99 75 pcs. $69.99 100 pcs. $89.99 Fresh Fruit Platter - Fresh Seasonal Fruits cut and beautifully displayed on a platter Med. -
AFT Stuffed Squid
Stuffed Squid Method First toast the pumpkin seeds in a dry frying pan over a medium heat, stirring occasionally until they are golden on both sides. Put them into a large bowl that you’ll be making the stuffing in. Heat the olive oil in a large frying pan and sauté the onions and garlic over a medium heat until softened and translucent. In the meantime, chop 6 of the tentacles (reserve the others). Add these to the onion mixture along with the raisins. Pour in the wine and simmer until half of the liquid evaporates. Put this mixture into the bowl with the pumpkin seeds. Mix in the spelt grains and chopped herbs, season with salt and pepper to taste. © childsdesign Fill the squid with the stuffing mixture. Use a cocktail Ingredients (serves 4) stick to secure and close the open ends of the squid. For the squid and stuffing To create the sauce • 800g medium-sized whole squid Pour half the olive oil into a large, wide heavy-based (with tentacles), cleaned saucepan. Place the stuffed squid in the pan so that • 50g pumpkin seeds, lightly toasted they fit in snugly. • 3 tbsp extra-virgin olive oil • 1 large onion, finely chopped Cut each of the reserved tentacles in half, • 2 garlic cloves, peeled and minced lengthways and drop into the pan. • 85g raisins • 120ml dry white wine Pour in the wine and chopped tomatoes and drizzle • 250g ready to eat spelt grains over the remaining olive oil. Place on a lid and • 15g chopped fresh flat-leaf parsley simmer over a low heat for approximately 40 minutes, • 15g chopped fresh herb fennel or dill or until the squid is tender. -
Brosur.Indd 1 9/2/13 11:23 AM
brosur.indd 1 9/2/13 11:23 AM Çubuk Kalamar Mırlan Pane Kuyruğu Üzerinde Breaded Squid Strips Breaded Hake Fillets Karides Pane Battered Shrimps Tail on Breaded Hake Fillets Karides Topu Halka Kalamar Battered Shrimp Balls Battered Squid Rings Midye Karışık Deniz Ürünleri Pane Battered Mussels Battered Seafood Mix Fish Finger brosur.indd 2 9/2/13 11:24 AM PANELER En lezzetli deniz ürünlerinden, kısa sürede hazırlayabileceğiniz atıştırmalıklar... BREADED & BATTERED PRODUCTS The most delicious seafood-snacks you can prepare in a short time. Kalamar Topu Battered Squid Balls brosur.indd 3 9/2/13 11:24 AM KUTUSUNDAN FIRINA DENİZ ÜRÜNLERi Özel tariflerle hazırlanan, evde balık yapma keyfini yeniden yaşayacağınız, temiz, kokusuz, pişirmeye hazır sıra dışı tatlar… SEAFOOD - FROM PACKAGE TO OVEN Unique, ready-to-cook flavors prepared with special recipes; experi- encing pleasure of cooking fish, clean and without smell. Karides Güveç brosur.indd 4 9/2/13 11:24 AM Balık Köftesi Fener Kavurma Nar Soslu Halibut Fish Meatballs Monkfish Roasting Halibut Pomegranate Sauced Redfish Kılıç Sote Somon Brokoli Pesto Swordfish Sauté Salmon Broccoli Pesto Karides Güveç Tartolet Puff Somon Sebzeli Cod Shrimp Stew Tartlet Puff Salmon Cod with Vegetables Puff Mezgit Karides Sebzeli Tartolet Puff Karides Puff Whitefish Shrımp Vegetables Tartlet Puff Shrımp Paella brosur.indd 5 9/2/13 11:24 AM Uskumru Füme Somon Füme Levrek Füme Smoked Mackerel Smoked Salmon Smoked Seabass Kılıç Balığı Füme Alabalık Füme Ton Balığı Pastırması Smoked Swordfısh Smoked Trout Tuna Fish Pastrami Uskumru Füme - Uskumru Füme - Kılıç Balığı Pastırması Kapya Biberli ve Taze Çekilmiş Toz Swordfish Pastrami Soğanlı Biberli ve Kekikli Smoked Mackerel Capia Smoked Mackerel Peppered with Onion Powder Peppered with Thyme Somon Pastıması Salmon Pastrami brosur.indd 6 9/2/13 11:24 AM PASTIRMA VE FÜMELER Tarihten bugüne doğalığından ödün vermeyen yenilikçi seçenekler.. -
Ambar Happyhour Summer 7.28
Cocktails HappyHour $5 Cocktails HappyHour $5 COSMO FLIP Spreads&Sides COSMO FLIP Spreads&Sides vodka / muddled grapes / mint syrup vodka / muddled grapes / mint syrup lime / cranberry juice TZATZIKI WITH ROASTED BEETS lime / cranberry juice TZATZIKI WITH ROASTED BEETS yogurt / roasted beets / garlic yogurt / roasted beets / garlic SUMMER BREEZE AJVAR SUMMER BREEZE AJVAR gin/grapefruit juice/lime juice roasted red pepper and eggplant jam gin/grapefruit juice/lime juice roasted red pepper and eggplant jam URNEBES DIP URNEBES DIP MARGARITA CLASSIC aged cow cheese / ajvar / chilli MARGARITA CLASSIC aged cow cheese / ajvar / chilli tequila / agave nectar / fresh lime tequila / agave nectar / fresh lime AMBAR FRIES AMBAR FRIES chives / homemade spices chives / homemade spices MOJITO CLASSIC red peppercorn / ajvar emulsion MOJITO CLASSIC red peppercorn / ajvar emulsion light rum / mint / lime light rum / mint / lime VEGGIE SKEWER VEGGIE SKEWER zuchinni/eggplant/crimini mushrooms & zuchinni/eggplant/crimini mushrooms & onion onion Draft Beer Soups&Salad Draft Beer Soups&Salad BUD LIGHT LAGER . VEAL SOUP BUD LIGHT LAGER . VEAL SOUP GOOSE ISLAND GOOSE IPA . root vegetables / creme fraiche GOOSE ISLAND GOOSE IPA . root vegetables / creme fraiche TOMATO SOUP TOMATO SOUP homemade basil pesto homemade basil pesto Wine BALKAN SALAD Wine BALKAN SALAD tomato / peppers / cucumber tomato / peppers / cucumber onion / cow cheese onion / cow cheese AMBAR WHITE SAUVIGNON BLANC AMBAR WHITE SAUVIGNON BLANC AMBAR RED CABERNET SAUVIGNON AMBAR RED CABERNET -
Hors D'oeuvres
353-B 29th Street San Francisco, CA 94131 Tel (415) 314-0782 Expect something beautiful Fax (8 77) 744-4217 Since 2007 [email protected] SAMPLE HORS D’OEUVRES MENUS Platters Chicken & Duck Beef, Lamb & Pork Seafood Vegetarian Mini Sandwiches / Sliders PLATTERS Selection of Local and Imported Cheeses with seasonal fresh fruit, accompanied with crostini and crackers Vegetable Crudités Platter with carrots, cherry tomatoes, celery, radishes, broccoli, green beans, bell peppers, cucumbers accompanied with blue cheese, ranch and caramelized onion dipping sauces Selection of Seasonal Vegetables with Truffle Aioli baby artichokes, asparagus, golden beets, cucumbers, purple potatoes, sugar snap peas Antipasto Platter prosciutto wrapped asparagus spears, a selection of Italian salami, cured meats and pates with marinated mushrooms, pepperoncini, cornichon pickles, marinated olives, crackers and sliced fresh baguette 1 of 4 Ph: (415) 314-0782 | [email protected] Tapenade Bar olive tapenade, eggplant jam & sundried tomato tapenade served with pita chips and crostini Hummus & Baba Ghanoush Platter with tabbouleh, fresh pita triangles, carrots, marinated olives Assorted Sushi Platter with pickled ginger, soy sauce and wasabi Assorted Pot-Stickers with Asian Dipping Sauces vegetarian and meat CHICKEN & DUCK Thai Chicken Peanut Cakes with sweet chili sauce Smoked Chicken Salad served on endive leaves with spiced pecans Chinese Chicken Salad served in chinese take-out containers with chopsticks and forks Mini Tacos with Smoked Chicken -
Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture. -
Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)