PUMPKIN SOUP Glazed Root Vegetables, Nutmeg, Focaccia Crouton 12

Total Page:16

File Type:pdf, Size:1020Kb

PUMPKIN SOUP Glazed Root Vegetables, Nutmeg, Focaccia Crouton 12 items to be shared by the table FRITTO MISTO 14 PORK MEATBALLS 13 ARANCINI 11 seafood, vegetable, arugula, lemon tomato, fig mostarda carrot top pesto, taleggio cheese CURED SALUMI PLATTER 16 CHEESE PLATTER 15 SAN DANIELE PROSCIUTTO 12 pickles, mustard mostarda, condimenti pickled texas strawberry, caper berries, whole grain mustard vinaigrette PUMPKIN SOUP glazed root vegetables, nutmeg, focaccia crouton 12 FARM EGG** polenta, foraged mushroom 11 CRAB CROSTINI fried egg aioli, chive, smoked trout roe 13 FALL GREENS SALAD caciocavallo cheese, citrus, pecan vinaigrette 12 SMOKED SALMON TORTELLINI ricotta, herb pistou, roasted beet, fennel biscotti 13 RICOTTA GNUDI butternut squash yogurt, grilled kale, pepitas 13 (pasta) CAMPANELLE foraged mushroom croquette, lemon puree, parmesan cheese 17 RAVIOLI crescenza cheese, harissa, sesame seeds, grilled broccoli, pecorino 18 BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale, pecorino cheese 18 TORTELLINI braised lamb, summer squash, heirloom tomato, pecorino, saffron brodo 19 RISOTTO pistachio pesto, grilled peach, parmesan cheese 16 CHITARRA NERO ALLO SCOGLIO mussels, clams, cherry tomato, toasted breadcrumb 18 44 FARMS NEW YORK STRIP** eggplant caponata, smoked crema, orange segments, aged balsamic 36 SEARED TROUT tapenade, marinated fall vegetables, burro d'arancia 28 STUFFED QUAIL mortadella, summer squash, farinata, toasted pistachio 29 ITALIAN CORN balsamic pickled blueberry, chili flake, parmesan cheese 9 FRIED BRUSSEL SPROUTS pancetta crumble, wine soaked raisins 9 ROASTED SWEET POTATO toasted walnuts, balsamic, goat cheese 9 **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat. Parties of 6 or more will have a suggested gratuity of 18% indicated on their bill. This amount is not compulsory and may be adjusted by the guest..
Recommended publications
  • Join Niaf Today!
    Ambassador National Italian American Foundation Vol . 28, No.2 n Winter 2016 n www.niaf.org A Merry Mario Christmas Wine Tasting: Barolo Old and New Yeah Baby! Iconic Dick Vitale Mystery of the Shroud Acqui Terme Hot Ambassador 37505_Magazine.indd 2 11/25/16 3:53 PM Ambassador The Publication of the National Italian American Foundation n Vol . 28, No.2 www.niaf.org CONTENTS 32 Features 20 An Italian Moment 36 Shrouded in Mystery The 2016 NIAF Faith, Facts and Fascination Photo Contest Winners at Torino’s Museum of 52 the Holy Shroud By Don Oldenburg 26 Merry Mario Christmas On the Cover: Chef Mario Batali on Grilling pizza for Christmas morning Food, Traditions and 40 Hidden Parma Lowlands Joseph V. Del Raso, Esq. Holiday Entertaining Off the Tourist Path in Emilia brunch? Just one Chairman of many unusual By Don Oldenburg By Francesca Cuoghi John M. Viola family traditions President & Chief for some of us. Operating Officer Renowned Chef Don Oldenburg 32 Acqui Terme 44 Dickie V Director of Publications Hot, Hot, Hot — and Not How a High School Mario Batali has & Editor Just the Thermal Springs Basketball Coach Became other ideas. He talks Danielle DeSimone about his family, Social Media Manager By Michelle Fabio a National Sports Icon & Assistant Editor his culinary empire, By Dick Rosano AMBASSADOR Magazine food and holiday is published by the National traditions — and Italian American Foundation (NIAF) 48 The Tasting Life offers a few untra- 1860 19th Street NW Orietta Gianjorio ditional recipes for Washington DC 20009 Sections POSTMASTER: Tastes Food for a Living holiday entertaining.
    [Show full text]
  • Super Simple Crepes with Garbanzo Flour
    Super Simple Crepes with Garbanzo Flour Breads are the one food item that peopLe most often say they miss after they stop eating processed grains. Chickpea flour (aLso caLLed socca or farinata) crepes are a tasty, satisfying substitute. In our newest book, Always DeLicious, we dedicate an entire chapter to Chickpea Flour and Revisionist Food recipes. Although we aLways encourage peopLe to hoLd off on "revising" old, unhealthy recipes when they first begin AH, sometimes you just need a better choice for an oLd favorite. EspeciaLLy around the hoLidays when we get out of our normaL meaL routines. Try our Super SimpLe Crepe recipe! These Light, airy crepes are perfect for with any fiLLing. Try them with fruit and cream or your favorite savory fiLLings. They're grain free! Ingredients 1 cup garbanzo flour Sparkling water - enough to make the batter easiLy pourabLe (thinner than pancake batter). It takes some playing to get the texture you want. 1 tabLespoon extra-virgin oLive oiL, pLus more for the pan 1 egg (optionaL - they are just as good vegan if you prefer) 1/4 teaspoon saLt Preparation 1. Mix aLL ingredients with a whisk or immersion bLender to get aLL of the Lumps out. 2. Heat a cast iron skilLet. Brush with 1/4 to 1/2 teaspoon oil. Pour about 1/3 of the batter in the middLe of the pan. Pick up the pan and swirl it until the batter spreads into a large thin circle. If the batter doesn't spread easiLy you might need more sparkLing water. If it is too thin and breaks when you turn it, add a bit more garbanzo fLour.
    [Show full text]
  • 2015 Annual Recipe Index
    ANNUAL RECIPE INDEX. 2015 ANNUAL RECIPE INDEX delicious.com.au. 1 5-spice coconut cake with coconut Ancient Egyptian rice pudding ...........Jul:48 & lime icing ................................. Oct:119 Ancient grain salad with pan-fried 30-minute beef bourguignon ........... Apr:64 haloumi ......................................... Oct:73 Baby brussels sprout salad Antipasti salad with prosciutto Bwith vadouvan vinaigrette ............Jul:136 crumbs .......................................... Feb:84 baby spinach see spinach apples Baby vegetable salad .......................Mar:98 Aioli see sauces, dips and condiments Apple & ginger galettes ..............Jun:109 bacon see ham and bacon AAji de gallina (spicy chicken stew) ....Jun:89 Apple cider vinegar salmon with bagels see sandwiches, rolls, wraps Alfajores ............................................Jun:89 watermelon salsa ....................Nov:115 and toast Alkaline juice .....................................Jul:46 Chilli apple slaw ........................... May:74 Baked baby leeks with almonds Kohlrabi & apple remoulade oregano salsa ................................ Aug:101 Almond cake with poached pears with shaved biltong .................Jun:134 Baked bangers with caramelised and caramel praline ..................Jun:27 Maple & mustard pork cutlets with apple sriracha onions ............................Aug:120 Almond croissants ......................Jun:112 salad ......................................... Feb:65 Baked buttermilk doughnuts Almond falafel ...........................
    [Show full text]
  • Pancakes Around the World
    Pancakes Around the World Grades 6-12 ELA, Science, Math, Social Studies, PE Objectives Students will read about Pancake Tuesday, conduct further research and write a short play about the event for Pre-K - 2nd grade students and organize a pancake race for those students. Students will learn about pancakes in other cultures and choose one pancake and culture for in-depth research. Students will perform hands-on activities to understand chemical reactions with leavening agents which produce carbon dioxide in baked foods. Students will extract yeast from common foods. Students will apply mathematical principles to increase and decrease a recipe to produce the number of servings needed. Vocabulary baking powder—a mixture of baking soda, cream of tartar and cornstarch that forms carbon dioxide (CO2) when mixed in dough or batter baking soda—the common name for sodium bicarbonate. When combined with acidic substances, forms CO2. carbon dioxide—a clear gas with no odor or taste that is a byproduct of respiration. In cooking, it is the result of chemical reactions between ingredients or growth of yeast. leavening—a substance added to food which makes carbon dioxide (CO2) bubbles form in batter or dough yeast—a microscopic member of the fungi family that needs food and moisture to grow - used in baked foods to help them rise Background Pancakes as we know them today were invented in medieval Europe. Throughout Europe pancakes had a place among Easter foods, especially on Shrove Tuesday, the last day before Lent. Since Lent is a time of reflection, abstinence and sacrifice, everyone prepared by getting rid of perishable rich foods such as eggs, butter, cream and milk.
    [Show full text]
  • Development and Storage Stability of RTE Bengal Gram (Cicer Arietinum) Based Spiced Snacks – Chana Nibble
    International Food Research Journal 23(1): 77-84 (2016) Journal homepage: http://www.ifrj.upm.edu.my Development and storage stability of RTE Bengal gram (Cicer arietinum) based spiced snacks – Chana Nibble *Yadav, D.K., Wadikar, D.D., Vasudeesh, C.R. and Patki, P.E. Food Preservation and Sensory Science Division Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka, India -570011 Article history Abstract Received: 8 December 2014 A Ready-to-Eat (RTE) spiced Bengal gram snack (Chana Nibble) with 50.33±0.15% moisture, Received in revised form: 17.92±1.12% protein, 9.36±0.56% crude fat, 20.39±1.12% carbohydrate, 2.27±0.05% ash, 5 May 2015 16.54±1.25% total dietary fibers was developed. The effect of different heat treatments Accepted: 12 June 2015 & preservatives on the RTE Bengal gram snack was evaluated with a view to stabilize the product at ambient storage conditions for more than three months. The process of Chana Nibble was based on soaking, cooking, and seasoning followed by in-pack preservation techniques. Keywords The product scored superior acceptability (8.3±0.1) on 9 point hedonic scale. Different heat treatments applied to the product packed in PP pouches (75 µ thickness) were able to increase Bengal gram shelf life from 2 days to 115 days with respect to microbial spoilage at ambient temperature. Shelf stable Thermal treatment with steam under pressure at 121±0.1°C for 15 minutes was able to not only Antioxidant prevent microbial spoilage but also to impart shelf stability to the product for more than 12-14 Water absorption In pack-pasteurization weeks whereas thermal treatment with boiling water was able to stabilize product for 7 days and heat treatment by heating the product in cabinet dryer at 90°C for 120 minutes remained stable for 12 weeks with respect to microbial spoilage.
    [Show full text]
  • Blue Steel Focaccia Crudi Antipasti Secondi Contorni
    BLUE STEEL FOCACCIA THE COMPOSITION OF ROMAN PASTA SECONDI CACIO E PEPE V PUTTANESCA VN tonnarelli, Pecorino, peppercorns COPPA GF* tomato, olives, capers, Sicilian olive oil $16 grilled pork collar, creamy corn polenta, stone fruit mostarda, fennel $6 + $28 GUANCIALE LOMBARDIA V potato, rosemary, Gorgonzola Dolce Latte D.O.P. MANZO LA GRICIA $6 24 oz bone-in ribeye, breaded East Side style with bone marrow butter rigatoni, guanciale, Pecorino, peppercorns and tomato “ammoglio” $17 $68 CRUDI + + MACKEREL GF TOMATO & ONION EGG broiled King Mackerel, Michigan cucumbers prepared 3 ways, dill, POMODORI VN | GF | N creme fraiche heirloom, plum, and cherry tomatoes, basil, pine nuts, Apicius spice AMATRICIANA CARBONARA $34 $12 tonnarelli, white wine, organic rigatoni, Pecorino zabaglione, San Marzano tomatoes, guanciale guanciale, peppercorns CAPESANTE GF CAPESANTE CRUDI $18 $18 Maine scallops, summer melon, pickled fresnos, puffed rye Grilled scallops, summer squash, Michigan corn, eggplant, peppers, tomato “brodo”, Calabrian soppressata $14 $38 CARPACCIO GF | N GF Wagyu beef, Nebbiolo dressing, hazelnuts, capers, PASTIFICIO ORATA Parmigiano Reggiano whole-roasted Mediterranean Sea Bream, $14 (PASTA FACTORY) braised greens, roasted fennel $42 All of the flour used to make our fresh pasta is made from organic grains, sourced mostly from ANTIPASTI Michigan, and milled right here in our glass enclosed “Pastificio” LINGUINE DI MARE (EINKORN) FRUTTI DI MARE N Maine mussels, bottarga, tomato, gremolata CONTORNI DI VERDURE $22 marinated clams and mussels, spicy ‘Nduja, plum, cucumber gazpacho $13 CONCHIGLIE CON GRANO ARSO (MICHIGAN HARD RED) FAGIOLI VN baked stuffed shells made from “burnt grains” housemade sausage, broccoli rabe, CROSTINI DI FICHE charred Michigan pole beans, tomato, garlic, gremolata Taleggio D.O.P.
    [Show full text]
  • Introducing New Uses of Dry Peas, Lentils, and Chickpeas to the U.S
    INTRODUCING NEW USES OF DRY PEAS, LENTILS, AND CHICKPEAS TO THE U.S. FOOD INDUSTRY WITH EDUCATIONAL WORKSHOPS AND TECHNICAL DEMONSTRATIONS FY 2008 US farmers harvest ~2.6 million pounds of dry peas, lentils, and chickpeas each year. Nearly 75% is exported whereas domestic market consumption has remained fairly stagnant for over 20 years. Several years ago, the pea and lentil industry embarked on a major product development initiative to explore the use of dry peas, lentils, and chickpeas as ingredients in high-value food products. Moving more of these commodities into the domestic market would create new markets while decreasing grower and processor transportation costs significantly. This project represents Phase 2 of an initiative to introduce the concept to US food manufacturers of using dry peas, lentils, and chickpeas as ingredients to create a wide range of new high value foods that have not traditionally contained legumes such as biscuits, cookies, beverages, tortillas, nutrition/power/energy bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. In Phase 1, key food industry professionals were reached at selected trade shows; additional technical research was conducted on the physical, chemical, and functional properties of the products; the technical research needs of R&D professionals were assessed; and work began to compile a comprehensive technical manual to guide product development specialists, nutritionists, and other food industry professionals in utilizing these new products. In Phase 2, the Washington Dry Pea and Lentil Commission (WDPLC) hosted an educational session at the Institute of Food Technologists Annual Meeting and Food Expo in June 2009 that attracted over 40 attendees who learned about nutritional attributes and health benefits, use and functional properties of legumes as ingredients, and potential new applications in value-added products.
    [Show full text]
  • Flatbreads: Old World Meets New
    [Bakery/Cereal] Vol. 18 No. 10 October 2008 Flatbreads: Old World Meets New By Klaus Tenbergen, CMB, CEPC, ASBPB, MCFE, Contributing Editor During the past 100 years, we have seen many changes in the baking industry. Regardless of the many forms it takes, bread is still one of the oldest and most universal foods eaten today. And while some bread is baked to great heights, others are left flat. A flatbread can be described simply as a baked grain product often made without the benefit of adequate gluten or gluten development. It can be a single- or double-layer creation. It can be baked, fried, steamed or dried. It can be round, rectangular, square or of no regular shape. The dough can be from a sole type of flour or a mixture of several. The types vary by region, climate, holiday and culture. The world is flat The term “flatbread” means different things to different cultures, running the gamut from Hispanic tortillas and arepas to Mediterranean pitas, Asian roti and African injera. Tortillas. One of the most-familiar mass-produced flatbreads is the tortilla—now as much a household staple in the United States as white bread. Tortillas have been around an estimated 9,000 years and can be made from ground corn or wheat flour. In “Gourmet Tortillas: Exotic and Traditional Tortilla Dishes,” Karen Howarth notes corn tortillas are a staple of southern Mexico, while northern Mexico enjoys flour and corn tortillas equally. All tortillas are single-layer, unleavened products. Corn tortilla ingredients include corn treated with lime; this “nixtamal” is then washed and coarsely ground to produce masa, which is formed into flat cakes, and cooked.
    [Show full text]
  • Standardization of Process for Preparation of Indian Heritage Food
    Journal of Pharmacognosy and Phytochemistry 2017; 6(5): 571-573 E-ISSN: 2278-4136 P-ISSN: 2349-8234 Standardization of process for preparation of Indian JPP 2017; 6(5): 571-573 Received: 03-07-2017 heritage food Sandga using pulses and ash gourd Accepted: 04-08-2017 Musale SV Musale SV, More DR and Syed IH Department of Food Trade and Business Management, College of Food Technology, Vasantrao Abstract Naik Marathwada Krishi Indian Heritage Foods have occupied unique place in the dietary practices of Indian population and are Vidyapeeth Parbhani, (MS) known for their unique flavour, texture and taste characteristics around the globe. In present India investigation, studies were undertaken to standardize the recipe, process parameter for the preparation of sandga (a dried vegetable product prepared from pulses bengal gram, green gram, black gram, ash gourd More DR with different spices). Four different combinations of ash gourd and pulses were prepared and evaluated Department of Food Trade and for sensorial and nutritional profile. The production process for Sandga is also standardized. The results Business Management, College of o Food Technology, Vasantrao revealed that Sandga could results in best organoleptic response when dried at the temperature of 70 C. Naik Marathwada Krishi Adding of 30% ash gourd and 70% pulses flour are used in the product sandga gave the best overall Vidyapeeth Parbhani, (MS) sensory acceptability. India Keyword: Bengal gram, Green gram, Black gram, spices, process standardization, sensorial profile, Syed IH Sandga. Department of Food Trade and Business Management, College of 1. Introduction Food Technology, Vasantrao Naik Marathwada Krishi Heritage foods play an important role in local identity, consumer behaviour, the transfer of Vidyapeeth Parbhani, (MS) cultural heritage for future generations, and the interaction of this heritage with the rest of the India world.
    [Show full text]
  • Master Index Issue 1− Present Index
    MASTER INDEX ISSUE 1− PRESENT INDEX 12-minute carrot & prune cake 9:116 Alexa’s almond bread 144:114 NOTES 25 herb & spice Indian lamb curry Alex’s goulash soup 76:16 138:176 Algerian fish soup 87:100 This Cuisine index is about 60s fruit punch 2:83 Algerian-inspired hogget patties with 300 pages and counting, so 90s peach melba with raspberry couscous & date salad 144:104 anise sorbet 24:57 Ali nazik (smoked eggplant puree it is best used on a computer with lamb & yoghurt) 139:44 - definitely not for printing! Alice Waters’ beetroot & orange salad 91:114 To search for a specific word, Alice Waters’ olive oil & sauternes cake A bit of skirt 78:69 with dried figs & thyme 58:53 use the “find” function in the menu, or press “ctrl + F” Abbot’s delight 47:88 Alino (grilled fish dressing) 93:102 Absinthe, oranges & limes marinated Alioli 150:64 in Windows on a PC or in absinthe & mint 93:94 Alion (grilled fish dressing) 93:102 “command + F” on a Mac. Absolut berry punch 77:142–3 Alison’s bread 5:59 Ace of hearts party nibbles Alister Brown’s scallop Yorkshire You can browse by (scallops) 7:32 puddings with tobiko 83:124 category, as recipes are Aceitunas fritas (fried olives) 93:101 Alkha’s lamb samosas 103:121 Aceitunas negras alinadas (marinated All-back 61:86 listed under key ingredients black olives) 24:38 All-in-one chocolate & walnut and/or categories (eg Aceitunas verdes alinadas (marinated cake 152:36 “asparagus” or “pasta”), green olives) 24:32, 24:38 Almonds or you can look up a recipe Acquacotta bianucci 62:104 Alexa’s almond bread 144:114 under its full name.
    [Show full text]
  • The Flavour Thesaurus
    The Flavor Thesaurus A Compendium of Pairings, Recipes and Ideas for the Creative Cook Niki Segnit It seems fitting to dedicate this book to a pair: my cooking adviser and mother, Marian Stevens, and my writing adviser and husband, Nat Segnit. Contents Introduction ROASTED MEATY CHEESY EARTHY MUSTARDY SULFUROUS MARINE BRINE & SALT GREEN & GRASSY SPICY WOODLAND FRESH FRUITY CREAMY FRUITY CITRUSY BERRY & BUSH FLORAL FRUITY Bibliography A Note on the Author Copyright Page “. lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability—a taste which exists in the mind of God. These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms; to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer’s discovery of a new planet.” John Lanchester, The Debt to Pleasure Introduction I hadn’t realized the depth of my dependence on cookbooks until I noticed that my copy of Elizabeth David’s French Provincial Cooking had fingernail marks running below the recipes. Here was stark evidence of my timidity, an insistence on clinging to a set of instructions, like a handrail in the dark, when after twenty years of cooking I should surely have been well enough versed in the basics to let go and trust my instincts.
    [Show full text]
  • The Best Recipes in the World, by Mark Bittman Broadway Books, 2005
    The Best Recipes in the World, by Mark Bittman Broadway Books, 2005 NOTE: Recipe titles in italics indicate that the ingredient they are listed under is suggested as a substitute. To look up recipes from a specific country or region, see the separate index of recipes by cuisine. Achiote. See Annatto Alubukhara kofta (prune-stuffed meatballs in yogurt sauce), Acorn squash. See Winter squash 424–25 Adobo, 616 Amchoor, 10 chicken, 282–83 home-fried potatoes with onion and, 477 spicy, braised ribs with, 394 Amritsari (spicy fried fish), 94–95 Adzuki beans Anchovy(ies), 6, 12, 25 rice and beans, Korean style, 511–12 Caesar salad, 167 Affogato (ice cream "drowned" with espresso), 642 canapés with piquillo peppers and, 48 Agua de jamaica (hibiscus iced tea), 665 dried: Aïoli, 603 crisp, 52 fish stew with (bourride), 137 sambal ikan billis, 515–16 white asparagus with, 430 sweet, 52–53 Ajiaco (creamy chicken soup with vegetables), 140 escarole with olive oil, pepper, and, 462–63 Ajwain, 560 fresh: Akoori (spicy scrambled eggs), 338 broiled or grilled, 96–97 Alaria, 484 marinated (boquerones), 24 Alcoholic beverages. See Beverages: alcoholic panfried fish "sandwiches," 57–58 All-i-oli. See Aïoli onion pizza (sfincione), 574–75 Almendrado de pollo (chicken in almond mole), 301–2 Jansson's temptation, 96 Almendrados, 631 mashed potatoes with, 480 Almond(s), 14, 29 pasta with walnuts and, 552–53 almendrados, 631 roasted pepper, anchovy, and caper salad, 194 almond garlic sauce, chicken with, 297–98 sauce, 605–6 almond horchata, 664 sauce rémoulade,
    [Show full text]