650 Best Food Processor Recipes
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FOR FIVE NIGHTS ONLY £45Pp
SATURDAY 29, SUNDAY 30, MONDAY 31 MAY FRIDAY 4, SATURDAY 5 JUNE FOR FIVE NIGHTS ONLY £45pp Enjoy a chilled glass of Champagne on arrival, followed by a sumptuous three-cour se seasonal menu, accompanied by live music from our resident pianist. Please check the menu over leaf. To book, please visit www.thepumproombath.co.uk or call 01225 444477 A5_PUMPROOM_DINNER BY CANDLE LIGHT.indd 1 16/10/2020 10:30:53 STA RT ER S Choose from Smoked salmon, lemon, dill and capers, fennel and radicchio Organic watercress and sorrel soup with ricotta and wild garlic loaf Ham hock and parsley terrine, pickled cucumber, radish salad Pump Room prawn cocktail M A I N C OU R SES Choose from Castlemead chicken, warm heritage potatoes, peas, shallots, tarragon and mustard Pan-fried salmon, tenderstem broccoli, pine nut and lemon dressing, buttered new potatoes Roast vine tomato, basil and shallot tatin, goat's cheese and pea shoot salad with balsamic glaze Chargrilled minute steak, garlic butter, skinny fries, rocket salad PU DDI NGS A N D CH E ESE Choose from Bath bun bread and butter pudding, vanilla bean ice cream Coconut and glazed pineapple brûlée with shortbread (ve) Pump Room sundae Selection of British cheeses with spiced pear chutney, celery, grapes and crackers (£3.00 supplement) SIDES - £3.00 Buttered new potatoes | Steamed tenderstem broccoli | Classic Caesar salad £45.00 per person Foods described within this menu may contain nuts and other allergens. A 10% discretionary service charge will be added to your bill. Please inform us of any allergies or dietary requirements. -
COLD STARTERS HOT STARTERS Every Friday and Saturday
Steamed halibut with spinach and tomatoes 830 COLD STARTERS SALADS Soft smoked halibut with cherry tomatoes ���������������������830 PAnCAKES Barrel cucumbers (100 g) 280 Homemade vinegret (beetroot salad) 270 Chicken roasted in oven with rosemary, Pan, 3 pcs 155 Soft-salted/pickled Salad with cucumber, radish and poached egg 390 garlic and tkemali sauce 910 Pan, 10 pcs 510 Carpaccio of rosy tomatoes 290 Garden vegetable salad with sorrel and greens 390 Pike-perch fillet with marrow saute and wine sauce 1250 Pan, 20 pcs 810 Vegetable spread with fragrant oil 340 Russian salad «Olivier» with veal tongue 390 Miso black cod with sweet pepper Pickled mushrooms (100 г) Herring in «shuba-coat» 390 and sesame dressing ���������������������������������������������������1370 FiLLinG OF yOuR CHOiCE Slippery jacks 380 Mimosa salad 390 Veal on the bone with ceps and new potatoes 1460 Salmon (cold-smoked, light-salted), cold boiled pork Ceps 480 Greek salad 450 Hot smoked trout with baked cherry tomatoes 1490 with horseradish, mushrooms in sour cream, honey, Veal jelly with horseradish and mustard 380 Caesar salad with grilled chicken 460 cream -
Salads and Cold Starters Soups Pasta and Risotto
g rub. SALADS AND COLD STARTERS Country style vegetable salad 230 850 with aromatic herbs and ripe tomatoes (dressing of your choice) Caesar salad with grilled chicken breast 350 1 150 Caesar salad with crab 350 2 300 Caesar salad with shrimps 350 1 250 Greek salad with goat cheese 270 1 150 Burrata with sweet tomatoes 270 1 300 California salad with king crab 200 3 150 (dressing of your choice) Seafood salad 280 2 650 Spring vegetables on ice 380 1 300 Broccoli with crayfsh 105 1 850 Tomatoes with avocado and caulifower anti-grill 160 700 Marbled beef tartare 165 1 500 Venison roast beef with artichokes 160 1 500 and parmesan SOUPS Borsch with garlic croutons and lard 400 1 050 Chicken soup with homemade noodles 390 750 Minestrone 350 750 Pike perch ukha 380 750 Sorrel soup with veal 350 1 050 PASTA AND RISOTTO Spaghetti Carbonara with Tambov ham 380 1 250 Linguine Pesto with broccoli 285 1 500 Penne Arrabbiata 310 800 Homemade pasta with octopus 400 1 500 and sea cucumber Risotto with asparagus and St John’s wort 250 1 350 Duck with mango and black rice 270 1 250 HOT STARTERS Spinach and ricotta ravioli 165 950 with sage butter sauce Barvikha burger 600 1 800 Three meat pelmeni 180 1 150 Club sandwich with french fries 340 1 150 (chicken/salmon) Tiger shrimps with wasabi sauce 120 1 300 and microgreens Foie gras with berries 160 2 950 and pomegranate fresh sauce MAIN DISHES Fish and seafood Smelt with potato puree 225 850 and tartar sauce Octopus with tomatoes and hummus 320 3 000 Birch dumplings with king crab 150 1 350 and charcoal -
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. -
Monika Ruszkowska
przygotowanie i stylizacja potraw preparation and stylisation Monika Ruszkowska zdjecia photos Mariusz Janiszewski graphic design and composition Aneta Kowalczyk redakcja editing Monika Ruszkowska translation Dena Angevin JAJKA EGGS korekta proofreading Monika Ruszkowska Magdalena Małek partner ksiazki book’s partner www.fdw.pl www.zdrovo.pl znajdź nas na facebooku / #nd us on legal service Wojciech Brochwicz dania podaje served by ISBN: 978-83-937839-4-6 ©PRINCIPES ul. Bobrowiecka 1a 00-728 Warsaw © All rights reserved Zdrovo Zdrovo ovo in latin means egg ovo w jeZyku lacinskim oZnacZa jajo Eggs are an indispensable element of many dishes, providing a vitamin bomb that delivers all Jajka to nieodzowny element wielu dań, to witaminowa bomba, która dostarcza wszelkich niezbędnych the ingredients we need for everyday functioning. What’s more, they make for a wholesome meal that składników do codziennego funkcjonowania, co więcej to pełnowartościowy posiłek, który jest zdrowy is healthy and nutritious! A kitchen without eggs is poorer for it. We are not interested in the secondary role i pożywny! Bez jaja kuchnia jest dużo uboższa. Nie interesuje nas drugoplanowa rola jaj, of eggs; we want them to become the main protagonist of the culinary spectacle. And for good reason… chcemy aby stały się głównym bohaterem kulinarnego spektaklu. Mamy ku temu powody… Zdrovo (in Latin ‘ovo’ means egg) is a brand of eggs that was created out of passion and experience, Zdrovo (ovo, w j. łacińskim oznacza jajo) to marka jaj, która powstała z pasji i doświadczenia. To produkt a product for everyone who values good taste and quality. We speak to housewives, athletes, students, dla każdego kto ceni dobry smak i jakość. -
Das Große MENÜ-Regisfer 1
Das große MENÜ-Regisfer 1. Alphabetisches Stichwortverzeichnis ln diesem Stichwortverzeichnis finden Sie in alphabetischer Reihenfolge alle Rezepte, Warenkunden und Tips aus 10 MENÜ-Bänden. Die erste Zahl hinter dem Stichwort gibt die Bandzahl an, die zweite Zahl die Seitenzahl. Fettgedruckte Seitenzahlen weisen auf einen Tip hin. Ein (W) hinter der Seitenzahl be deutet, daß es sich hier um eine Warenkunde handelt, ein (H) steht für Hinweis und (PS) weist auf einen Rezept-Nachtrag hin. Albertkekse 1/13 Ananaskraut 1/29 - s. auch Alcazar-Torte 1/14 Ananasmelone, Horsd’cBüvre 4/297 (W) Alexander-Cocktail 1/15 s. Melone 6/310 (W) - s. auch Sachgrup Aachener Printen 1/1 Alice-Salat 1/15 6/311 penregister Aal aus der Provence 1/1 Alicot, s. Puterra Ananas-Partyspieße 1/30 Vorspeisen - blau 1/1 gout kanadisch 8/75 Ananas-Pumpernik- - s. auch Schweden - Frikassee von 3/298 Allgäuer Käse kel-Dessert 1/30 platte 9/287 - gebraten 1/2 spatzen 1/16 Ananas-Salat auf Aperitif An isette 1/41 - gekocht, s. Aal - Käsesuppe 1/16 Äpfeln 1/30 Apfel, Adams- 1/11 schnitten ait- - Suppenknödel 1/17 - Colmar 1/32 Äpfel »Bolette« 1/42 hoiländisch 1/7 Altdeutscher Topf 1/20 - Käse- 5/222 - bosnisch 1/42 - geräuchert 1/2 Altenglischer Punsch 1/20 - Zwiebel- 10/300 - bulgarisch 1/43 - grün auf flämi Altholländische Ananas-Schnitzel 1/32 - Eierkuchen mit 2/337 sche Art 1/4 Aalschnitten 1/7 Ananas-Schokolade - Eskimo- 3/70 - häuten 1/4 Alufolie 3/78 Schnitten 1/33 - flambiert» 1/43 1/6 Aluko Chop, s. -
Diet in Disease
March 4, 1893. THE HOSPITAL. 359 Diet in Disease. By Mrs. Ernest Hart, Bachelier-es-Sciences-es-Lettres (restraint), formerly Student of the Faculty of Medicine of Paris, and of the London School of Medicine for Women. XIV.?DIABETES (icontinued). dietary. Among them may be mentioned turnip, tomato, sorrel, lettuce, and asparagus soups, to all of which cream be In order to facilitate the duties of the cook and house- may added with advantage if it is well tolerated by the patient. kteper in providing for a diabetic patient an agreeable (5) Poulet a l'Estbagon.?It will be found useful to study the various ways of preparing fowls from French and from which starch and sugar have been ex- English dietary, cookery books, the forbidden ingredients being replaced by a of menus cluded, I have arranged series for the day's those permitted. The amended receipt can then be written and to the meals, and will give, in many instances, the recipes for out by the housekeeper given cook for her guidance. Poulet a l'Estragon is a very palatable dish. Before cooking, the the will be noticed in these menus dishes. It studying liver is removed and a bunch of fresh tarragon is placed inside that four principles bave been followed?firstly, to ex- the fowl. The fowl is then roasted or braised. When finished it is cut into which are placed upon croutons of gluten bread, clude starch and sugar; to their joints secondly, supply place the whole being sprinkled with chopped leaves of fresh tarragon. by the hydro carbon-fat, so that tbere may not be Fresh roasted tomatoes are placed round the dish. -
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. -
Goat's Milk Cheeses 8
WholesaLE guiDe ABOUT 3 SPREADS 7 GOAT’S MILK CHEESES 8 A Little Bit About the Creamery 3 Pre-Packed Spreads 7 Fresh Goat’s Milk Cheeses 8 Our Dairy Farm Partners 4 Soft-Ripened Goat’s Milk Cheese 11 Training & Marketing Materials 5 Managing Partner Bio 6 COW’S MILK CHEESES 13 GELATO 16 HOW TO ORDER 21 Fresh Cow’s Milk Cheeses 13 Year-Round Flavors 16 How to Order 21 Soft-Ripened Cow’s Milk Cheeses 14 Seasonal Flavors 20 ABOUT SPREADS GOAT’S MILK CHEESES COW’S MILK CHEESES GELATO HOW TO ORDER ABOUT A Little Bit About the Creamery We got our start way back in 2001 when we started making old-school Real Cream Cheese. A departure from mass-market varieties, its light texture and fresh, tangy flavor confused some people at first, but it soon caught on in a big way. It was even hailed by Cook’s Illustrated as the “cream of the cream cheese crop.” Since then, Zingerman’s Creamery has earned national attention—and numerous awards from the American Cheese Society—for our handcrafted cow and goat milk cheeses and traditional gelato. We make all of our products in small batches with the highest quality milk from dedicated, small-scale regional farmers who share our passion for quality and tradition. We preserve the incredible tastes of fresh milk and cream through the use of century- old tools and techniques. All of our cheeses are low-heat pasteurized to maintain the original flavor of the milk, we use uncommonly long sets to draw out a full, complex flavor and our cheeses are hand-ladled to preserve the delicate characteristics of the curd. -
The Eating and Drinking Society of Oregon
www.edso.info 34135 Sykes Road, St. Helens, OR 97051 October 2009 EDSO Reservation/Cancellation Number (503) 892-3082 Call our automatic answering service to make reservations for coming events. Follow its directions, speaking slowly and distinctly. Also call to cancel reservations. You are responsible for any restaurant charges for reservations not canceled before the deadline. If EDSO is charged for your meals, please understand we will need to bill you! Check out the website... www.edso.info You will find lots of good info about EDSO, forms, history and our newsletter. Refer your friends! UPCOMING EVENTS Persimmon Pasta Night October 1st Farm to Fork Restaurant October 11th th Board Meeting at Marshall’s November 5 th Grandpa’s Café and Polish Deli November 14 Christmas Party – The Refectory December 5th Farm to Fork Restaurant Sunday October 11th Inn at Red Hills 1:00 pm website 1410 Hwy 99 W Sponsor: Brian Black Dundee, OR 97115 Reservations by Thurs, Oct. 8th with menu choice 503-538-7970 Call Edso Reservation Line 503-892-3082 Farm to Fork is an on-site gourmet cafe, market and fine dining restaurant that allow visitors the convenience of taking gourmet food to go or simply enjoy the cozy restaurant or courtyard. All menus are fresh daily, and the ingredients are locally sourced within 200 miles of Dundee. Much of the seasonal fruit comes from the owners’ farm at deLancellontti Vineyard. Menu choices are: 1. Lemon Poppy Seed Pancakes - vanilla bean Chantilly cream and Marion Berry Compote along with seasonal fruit 2. Smoked Salmon and Farm Egg Scramble—cream cheese, capers, red onion & brioche toast points 3. -
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.