Kitchens of the W RLD™
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Colombian/ Venezuelan Fusion Cuisine! Family-Run and Bursting with Rich Flavors, Sabores De Mi Tierra Is a Must Try!
B U F F A L O W I T H O U T B O R D E R S C U L T U R A L I N F O R M A T I O N P A C K E T CUISINE SERVED BY: SABORES DE MI TIERRA The second night of our Buffalo Without Borders TO GO series will be served by Sabores De Mi Tierra! In a colorful space on Niagara street, it is the only restaurant in Buffalo to boast Colombian/ Venezuelan fusion cuisine! Family-run and bursting with rich flavors, Sabores De Mi Tierra is a must try! Sabores De Mi Tierra, which translates to "flavors of my land" in English, was re-opened under new ownership in 2019. Diana and Edgar reestablished the Colombian favorite on Niagara St. Diana is from Colombia and Edgar, her husband, is from Venezuela but grew up in Colombia, making their menu a fusion of the two cuisines. Sabores De Mi Tierra is the only Colombian restaurant in Buffalo and before it was opened our Colombian population had to go to NYC to find the cuisines of their homeland. This is why the pair was so excited to open their restaurant in Buffalo, Diana said, "We are the only ones to offer Colombian food like this in Buffalo, and I want the community to learn more about our cuisine because it is the best food, the richest in spice and flavor!" Besides an array of spices, their cuisine relies heavily on the flavors of sautéed peppers, onions, and garlic. -
Appetizers Ceviches Salads – Ensaladas Sancochos – Soups
Appetizers Special Appetizer – Arepa con queso, chorizo, chicharron, and empanada. $9.95 Arepa con Queso – Corn patty with cheese. $4.40 Tostones con Queso- Flattened green plantains with Mozzarella. $4.50 Arepa con Queso y Carne – Corn patty with cheese and beef. $5.95 Tostones con Queso y Carne- Flattened green plantains with cheese and beef. $6.95 Arepa Ogado y Carne – Corn patty with tomato onion sauce and beef. $5.95 Tostones con Ogado y Carne- Flattened green plantains with tomato, onions and cheese. $6.95 Maduros con Queso – Sweet plantains with cheese. $4.50 Calamar Apanado- Breaded calamari, with tartar sauce. $5.95 Yuca con Chicharron – Fried yucca with fried pork belly. $6.95 Empanada – Our famous fried meat pie. $1.50 Picada- Combination of meats, yucca, corn patty, tostones, and empanada. $12.95 Morcilla o Chicharron o Chorizo con arepa- $4.50 Ceviches Salads – Ensaladas $11.50 Chicken $8.95 Shrimp $10.95 Ceviche de Pescado – Fish filet in lemon juice. Caesar Salad-Romaine hearts, croutons and Caesar Ceviche de Camaron- Shrimp in lemon juice. dressing. Ceviche Mixto- Fish and shrimp in lemon juice. Chef Salad-Lettuce, tomatoes, carrots, and mixed Coctel de Camarones – Shrimp cocktail mixed peppers. with our famous creamy remoulade sauce. Coctel de Camarones – Boiled Shrimp cocktail Mexican style, mixed with pico de gallo, avocado, in special tomato juice. Sancochos – Soups (Servidas con arroz, ensalada, maduros y arepa) (Served with rice, salad, sweet plantains, and corn patty) Sancocho de Pescado – Fish soup with our famous Caribbean cream of coconut. $10.95 Sancocho de Mariscos– Seafood soup with Coconut Caribbean Style. -
Catering Menu
Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions -
Sonora: Productos Y Preparaciones Tradicionales
SONORA: PRODUCTOS Y PREPARACIONES TRADICIONALES. (PALETA DE SABORES GRAFICA) CULINARY A R T SCHOOL . MAESTRÍA EN COCINAS DE MÉXICO. ACTIVIDAD 1 BLOQUE 1 UNIDAD 7 LIC. VÍCTOR JOSUÉ PALMA TENORIO. Cazuela o Caldillo. Cocido o Puchero. Gallina Pinta. Chivichangas.(Res, Frijol y Queso) Menudo. Chorizo con Carne de res con Hígado Papas. Chile. Caldo de Queso. Bistec Ranchero. encebollado. Quesadillas con Tortillas de y Ensalada de Pollo. Bistec trigo. Caldo de queso. Bistec Ranchero. Ranchero. Calabacitas con queso. Carne de res con chile. Ejotes con Chivichangas. Las Chivichangas. Zona Chile. Chorizo de puerco Norte Quesadillas con con papas. Caldo de pollo Zona del Zona con arroz. desierto del rio tortillas de Maiz. Caldo de queso. de Altar. Sonora. Chiles rellenos. Chorizo con papas. Guisado de machaca con Machaca Con Sonora. Sierra verdura. Tomate con carne. Albóndigas verdura. Sierra Sur. Cazuela. Pozole de maíz. Pozole de Trigo. Puchero. Norte. Cazuela. Hígado encebollado. Chivichangas. Costa Menudo. Bistec Ranchero. Zona Chicharrón de Quesadilla de trigo. Sur. Sur. res. Quelites. Carne de res con chile. Enchiladas. Habas Carne deshebrada guisada. Picadillo. Albóndigas con arroz. Frijoles. Frutas Gallina Pucheros Café Chiles rellenos. Atole. Pinta. Champurrado Machaca con Quesadillas de Mezcal. verdura. trigo. de chocolate. Tamales de elote. Picadillo. Tortillas de maíz y trigo. Chivichangas Cocinas de res. ESTADO DE SONORA. • En el estado de Sonora se encuentra una gran variedad de platillos dependiendo del estado que se encuentren aun que siempre hay una pequeña constante en todas las cocinas. Las amas de casa elaboran diariamente tortillas de harina de trigo, a mano, o pan de casa. -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
ONLINE GREEK FOOD to GO SALE Pickup: June 16, 17 and 18, 11:30 A.M
HOLY CROSS GREEK ORTHODOX CHURCH ONLINE GREEK FOOD TO GO SALE Pickup: June 16, 17 and 18, 11:30 a.m. to 7 p.m. www.PghGreekFood.com Chicken Oregano Meal $17.00 Baked 1/2 chicken marinated in lemon, olive oil & oregano, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Lamb Chops Meal $21.00 Two thick and tender lamb chops grilled over an open fire, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Souvlaki Meal $17.00 Two skewers of tender marinated beef tips grilled over an open fire, served over rice and with a side of Greek Garden Veg- etables (green beans, zucchini, and carrots in tomato sauce) Soutzoukakia Meal $10.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Moussaka with Greek Salad $10.00 Layers of baked eggplant and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Pastitsio with Greek Salad $10.00 Baked layers of Greek ziti and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Open-faced Lamb Gyros $10.00 An extra-large heaping portion of sliced lamb with grilled pita, lettuce, tomato, and tzatziki sauce Soutzoukakia (A la carte) $6.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce (no rice or side) Spanakopita (2 pieces) $8.50 Two pieces of spanakopita (filo pastry filled with spinach, feta, egg/herb -
2010 Festival Flyer
Dinner Line Taverna Grill Greek Pastries Schedule of Events (Hellenic Center) (Courtyard between hall and church) (Available in the hall & near gift booth) FRIDAY (11AM - 10PM) Two lines inside the church hall allow you to order a dinner plate Baklava ..........................................................$2.50 11:00 am Food areas open/band Gyro ................................................................$6.50 Layers of butter-drenched filo pastry, spices and 4:00 pm Church Tour and the following a-la-carte specialties. These items are only Savory pita filled with grilled seasoned meat chopped nuts, drizzled with honey syrup. available in the hall (with the exception of salads). topped with tomatoes, onions and tzatziki sauce. 5:30 pm Hara/Glenzethes Dance Chocolate Baklava ......................................$2.75 6:30 pm Church Tour Chicken Dinner (Kotopoulo) ......................$9.75 Souvlakia .....................................................$7.00 7:00 pm Hara/Glenzethes Dance Grilled chicken shish-ke-bob marinated in lemon, One-quarter chicken baked Greek style served with manestra, Pasta .............................................................$3.75 olive oil and spices. Topped with onions, tomatoes Layered custard dessert topped with almonds. 8:00 pm Church Tour Greek style green beans and dinner roll. and tzatziki sauce served on warm pita bread. 9:00 pm Glenzethes Dance Ergolavos .......................................................$2.50 Roast Lamb Dinner (Arni) .........................$12.50 Loukaniko ......................................................$6.50 Almond, macaroon crescents covered with almonds. SATURDAY (11AM - 10PM) Sliced roast lamb cooked with Greek seasoning, garlic & lemon, Grilled seasoned sausage topped with onion, tomatoes 11:00 am Food areas open/band served with Greek style green beans, manestra and dinner roll. Vanilla KoK ...................................................$3.75 and tzatziki sauce served on warm pita bread. A delicious honey sponge cake with custard filling. -
Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain. -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! -
Bandeja Paisa (Paisa Platter) SERVINGS 4 PREP TIME 45 Mins COOK TIME 3 Hrs
Bandeja Paisa (Paisa Platter) SERVINGS 4 PREP TIME 45 mins COOK TIME 3 hrs INGREDIENTS • 5 cups water For The Paisa Pinto Beans (Frijoles Paisas) • 2 cloves garlic crushed • 3 cups La Fe Dry Pinto Beans • 1/2 lb pork hocks • 2 Scallions chopped • 6 cups water • 1/2 cup chopped onion • 1 cup carrots shredded • 1/2 tsp La Fe Ground Cumin • 1/2 tsp salt • Salt • • 2 cups La Fe Frozen Tostone La Fe Black Pepper • 1 tbsp onions chopped For The Hogao (Colombian Creole Sauce) • 2 cups diced tomatoes canned or fresh • 3 tbsp La Fe Vegetable Oil • 1/4 cup scallions chopped • 1 cup scallions chopped • 3 tbsp La Fe Vegetable Oil • 2 cup diced tomatoes canned or fresh • 1/4 tbsp salt • 1 clove garlic minced • 1 clove garlic minced • 1 tsp La Fe Ground Cumin • 1/4 cup cilantro chopped • 1/4 tsp salt • 1/4 tsp La Fe Ground Cumin • 1/4 tsp La Fe Black Pepper • For The White Rice (Arroz Blanco) La Fe Sazon • 2 cups long grain La Fe White Rice rinsed For The Bandeja Paisa (Paisa Platter) • 3 (1/2 cups) water • 4 Fried Pork Belly Chicharrones • 1 tsp salt • 4 Cooked La Fe Chorizos • 1 tbsp La Fe Vegetable Oil • 4 Fried eggs sunny side up • 4 baked For The Powdered Beef (Carne en Polvo) La Fe Frozen Tostones • 1 lb flank steak • La Fe Lime Juice and Avocado for Serving DIRECTIONS Paisa Pinto Beans (Frijoles Paisas) 1. Regular Pot: Wash the La Fe pinto beans and soak overnight in cold water. -
Bandeja Paisa
Bandeja Paisa SERVINGS 6 PREP TIME 20 min COOK TIME 50 min DIRECTIONS INGREDIENTS 1. Rinse the beans before cooking then place them • 4 cups red beans, or kidney beans in a pressure cooker half filled with water and 1 • 1 tablespoon salt tablespoon of salt. Cook the beans for approxi- mately 30 minutes. • 2 diced green plantains 2. Then open the pressure cooker and place the • 1 small carrot, grated or shredded rest of the ingredients in with the beans. Cook • 1 pork trotter under pressure for another 20 minutes and serve with or without the trotter. • 2 tablespoons oil 3. Bandeja Paisa may be accompanied with 8 • 2 tablespoons tomato paste ounces of grilled beefsteak, steamed white rice, fried sweet plantains, deep fried pork crackling, 1 fried egg atop the rice, and 1 arepa. 4. The rice should be in the middle of the plate, 6. Spread the corn mixture over the top of the then the beans on the left side. The remainder of casserole so that it covers the rest of the the ingredients can be arranged on the plate to ingredients. Sprinkle the powdered sugar your liking. on top. 5. Sprinkle the raisins, olives, and hardboiled eggs 7. Bake the casserole in the oven for 30 to 45 over the beef, then layer the chicken on top. minutes, until the filling is bubbling hot and the corn mixture is golden brown. 8. Serve warm. For a pinch of Seabra’s flavor... This is a huge meal so be sure to have friends or family ready to share it with you! Recipe adapted from: https://www.foodnetwork.com/recipes/bandeja-paisa-recipe-2013652. -
Soup at the Distinguished Table in Mexico City, 1830-1920
SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.