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Cooking with Verjuice
Cooking with Verjuice Tallagandra Hill Wines 1692 Murrumbateman Road Gundaroo NSW 2620 www.tallagandrahill.com.au Verjuice Verjuice is derived from the French for green juice, "vert jus". Historically it is found in French recipes from the Middle Ages .It was added as we would use lemon juice or vinegar today, as an acidulant adding sharpness to the flavour of food , sauces or a dressing. Think of Verjuice as a gentle acidulant. Its great advantage is adding acid without dominating flavours. It is like a lemon or wine vinegar but can be used in almost any application that these stronger flavours are used. Verjuice can be reduced to a syrup to replace wine or vinegar in the making of a hollandaise or beurre blanc to give a classic sauce another dimension, particularly when serving these sauces with seafood. It is a natural marriage of flavours. Tallagandra Hill Verjuice Made from unripened Shiraz grapes, the juice is stabilised and bottled without fermentation. Available in 375ml bottles from the Tallagandra Hill Cellar Door or by mail order. Page ii Verjuice Cocktail .................................................................................... 1 Verjuice Granita .................................................................................... 1 Millionaire's Dressing for Salads & Vegetables ..................................... 2 Vinaigrette of Walnut Oil and Verjuice ................................................. 2 Verjuice Beurre Blanc or Butter Sauce .................................................. 3 Pan frying vine -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Versatile South African Verjuice Launches Nationwide Submitted By: Food&Drink Towers Thursday, 18 February 2010
Versatile South African Verjuice Launches Nationwide Submitted by: food&drink towers Thursday, 18 February 2010 --UK foodies finally get their hands on the ‘must-have’ restaurant ingredient to enjoy at home—- “Many chefs rate it as their favourite ingredient and it is used in a surprising number of recipes, but until now, Verjuice has been an expensive and tricky product to track down.” Jayson Hunter, Director at Venator Investments importing South African Verjuice into the UK and Ireland The UK launch of the new South African Verjuice range has got passionate home cooks and leading chefs talking – and experimenting – in their kitchens. Fast becoming a staple ingredient for foodies ‘in the know’, the UK is catching on to the popularity of Verjuice in South Africa. Verjuice (also known as ver jus) is featured in the latest recipes by creative chefs such as Nigel Slater and Skye Gyngell, who are always on the look-out for inventive ways to enhance the flavours in their food. Yet, for passionate home cooks, delicious Verjuice has been almost impossible to obtain in the UK – until the introduction of the South African Verjuice range in February 2010 and the launch of http://www.verjuice.co.uk. Peter Sidwell, up and coming celebrity chef and founder of the Simply Good Taste (http://www.simplygoodtaste.co.uk) cookery school and cafe in Keswick (Lake District), has been experimenting with the South African Verjuice range. He said: “It has been really great fun cooking with the South African Verjuice, as it gives a clean finish to a dish when you really want it. -
Aten 50 Year Virtual Feast Menu & Recipe Guide
Aten 50 Year Virtual Feast Menu & Recipe Guide A Roast with 3 Sauces Roast a Fowl, Beef or Pork, or substitute. Sauces for Dipping or Drizzle: Lumbardy Mustard Camaline Sauce Green Sauce Vegetable Course Quick Pickled Cabbage Starch Fried Turnips Dessert Almond Pudding In the interest of “sharing” a meal at the event feast (and the excellent cooking knowledge within our Kingdom), the above menu has been selected and the below instructions provided. All are encouraged to make the entirety or part of this menu as so interests them, and we shall enjoy the fruits of our individual labors together. Note: The menu is designed for everyone to be able to participate. Simple recipes, which should be easy to add substitutions for your own dietary restrictions. Most of these recipes can be found here: http://medievalcookery.com/recipes/ Special thanks to all the contributors to the website A Roast of Meat (Beef or Chicken) Roast a Fowl, Beef or Pork using your favorite method Sometimes the simplest is the best, Salt, Pepper and roast it! Roast beef to an internal temperature of 145 (Medium) to 160 (Well) Roast chicken to an internal temperature of 165 Season as you wish Sauces Camaline Ingredients 1 ½ cups White bread crumbs ¼ tsp. cloves 1 ¼ cup red wine 2 tsp. sugar ¼ cup red wine vinegar pinch ground saffron 1 tsp. cinnamon Salt (or more to taste) ½ tsp. ginger Method Place the breadcrumbs in a bowl with the wine and vinegar. Let it soak for 3 minutes then stir and let soak for 2 more. All the bread crumbs should be soft. -
Effect of Thermal Processing Time on the Physicochemical and Sensory
International Journal of Environment, Agriculture and Biotechnology, 5(3) May-Jun, 2020 | Available: https://ijeab.com/ Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety Bayan El-kaderi1, Sami Tlais1, Ali Alkhatib2, and Rasha Hamdan1,3,* 1Lebanese International University, Nutrition and Food Sciences Department, P.O. Box: 5 Jeb-jenine Bekaa, Lebanon 2The International University of Beirut, Lebanon 3Lebanese University, Faculty of Science, Lebanon *Corresponding author Abstract— Verjuice is an unfermented, acidic, and sour-tasting juice abundant in beneficial bioactive compounds obtained from the mechanical pressing of unripe grapes. The effect of prolonged traditional thermal processing (for 0, 0.5, 1, 2, 3, 4, and 5 hours) on the physicochemical properties of ‘Tfayfiha’ verjuice was investigated. Polyphenol content and antioxidant capacity increased reaching their maximum (8348.6 mg/L) at 4 hours and (77.30%) at 3 hours respectively; indicating that the ideal processing time to obtain a nutritious functional food ingredient with high bioactivity is between 3-4 hours. At 5 hours, verjuice had the lowest pH (1.09), lowest moisture content (26.94%), and thus the highest shelf-life, density (1.187 g/mL), soluble solids content (60.06°Brix), color intensity, and sensorial scores on the preference test. Caloric content was below detection limits (in all samples) and thus neglected. Verjuice boiled for 1 hour can be used as an excellent alternative to fresh lemon juice, where only 16.6% of the participants recognized the difference in taste between tabbouli made with fresh lemon juice and that made with verjuice boiled for 1 hour. -
A Study of Medieval Mustard As Sauce & Seed
(Photo: Mustard plant growing in a vineyard in California’s Napa Valley) A Study of Medieval Mustard as Sauce & Seed by Baroness Hannah Schreiber PROJECT GOAL Presented before you is a study of the use of different mustard seeds in the making of sauces based on period methods. Having never presented a competitive A&S entry before I was challenged with a topic and chose to review something that I was indeed curious of on my own. In my past experience making mustard, I had only used a combination of both the white and brown seeds since that’s what tasted best to me. The goal of this study is to present research on the uses of and differences between the three types of mustard seed — white, brown, and black. A Study of Medieval Mustard as Sauce & Seed by Baroness Hannah Schreiber TYPES OF MUSTARD There are over 40 varieties of mustard plant, only three of which are used for cooking purposes.1 These types of mustard seed are: black (Brassica nigra), brown (Brassica juncea), and white or “yellow” (Sinapis alba). 2 White, or what we now refer to as “yellow”, mustard seed is the most commonly used seed today.3 These are pale beige to tan in color — and, when ground turn bright yellow. They originated from the coastal areas of the Mediterranean and were introduced into Europe around 400-800. This appears White mustard seed (Sinapis alba) to be the “common variety” mustard plant which was grown for both feed and fertilizer.3 This variety of seed was said to be the first mustard used in food perparation.4 Black mustard originated in the Middle East and Asia Minor. -
Saturday, 11 September 2021 ALL MARKETS
WEEK 37: Sunday, 5 September - Saturday, 11 September 2021 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synopsis Country of Origin Language Repeat Classification Closed Captions 2021-09-05 0500 Watts On The Grill Cocoa Q Chocolate on the barbeque? Who knew? Chef Spencer Watts shows his sweet side with four decadent recipes. CANADA English-100 RPT G Henry and Ian kick things off with their spin on a British classic with their vegan 'fish' pie, then Rachel Ama joins them in the kitchen to cook her harissa 2021-09-05 0530 Living On The Veg Living On The Veg Series 1 Ep 10 UNITED KINGDOM English-100 RPT G eggplant hotpot. Destination Flavour Japan Bitesize Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan from its frozen north, to cherry-blossomed 2021-09-05 0625 Destination Flavour - Japan AUSTRALIA English-100 RPT G Y Series 1 Ep 3 mainland and tropical sun-soaked south. Gary Rhodes' journey of Italian culinary discovery reaches Campania, home to Naples, the Amalfi Coast - and pizza! Gary visits old Naples to track down the 2021-09-05 0630 Rhodes Across Italy Campania UNITED KINGDOM English-100 RPT PG origins of pizza. 2021-09-05 0725 Poh & Co. Bitesize Poh & Co. Bitesize Series 2 Ep 3 Step into the always delicious world of acclaimed cook, artist, and lover of life - Poh Ling Yeow. AUSTRALIA English-100 RPT G Y Jonathan Phang, a self-confessed bon viveur with a passion for gastronomy, sets off on a gourmet journey crossing continents aboard some of the world's 2021-09-05 0730 Jonathan Phang's Gourmet Express Venice To London UNITED KINGDOM English-100 RPT G Y most elegant trains. -
Hampers & Platters
Hampers & Platters At The Pickled Sisters Cafe we have a range of take home catering options available for your next BBQ, picnic or get together. Below are our standard hampers, platters and BBQ packs. Any special dietary requirements can be catered for if known in advance. We welcome the opportunity to discuss your particular requirements - let our kitchen staff tailor a menu specifically for you. Hampers The Alfresco $35 per person House baked baguette Spiced eggplant, Milawa cheese, smoked trout mousse & Gooramadda olives Chicken terrine & peach chutney Sliced mustard rubbed beef with Gnangara greens, roasted tomatoes & Béarnaise sauce Baby potato, caper & red onion salad with verjuice aioli A slice of our delicious cake! The Vigneron $48 per person House baked baguette Chicken Liver & muscat pate with turmeric pickles Spiced eggplant, Milawa cheeses, Gooramadda olives, Formichi smallgoods White bean & truffle dip Smoked Salmon with horseradish potato salad, dill & mustard dressing Sliced mustard rubbed beef with Gnangara greens, roasted tomatoes & béarnaise sauce Roasted Beetroot, Milawa chevre & hazelnuts Confit duck with spiced cherries & rocket A slice of our delicious cake! Spiced fruit & chocolate panforte The Vegetarian $32 per person House baked baguette Spiced eggplant, Milawa cheese, mushrooms a la grecque & Gooramadda olives Roasted cauliflower with apple & leek quinoa, curry & sultana dressing Wild Mushroom & Thyme Terrine Roasted Beetroot with Milawa Chevre & hazelnuts A slice of our delicious cake! BBQ Packs Country Feast -
Cooking with Verjuice
Verjuice The Event Petersham Nurseries Cafe & Slow Food London have great Verjuice, the juice of unripe grapes, has the tartness of lemon juice and the acidity of vinegar without the harshness of either, which pleasure in inviting you to the UK’s first Verjuice Taste Workshop makes it an extraordinarily versatile ingredient. Used widely during and Lunch. Medieval European cooking (including in Britain where it was made from plums, crab apples and even sorrel) it was also once a Sunday 22 January staple of French provincial cooking and in 1856 is believed to have 12.15 Verjuice Taste Workshop with Maggie Beer replaced vinegar in Dijon mustard. Verjuice is also referred to in the In this workshop we’ll learn about the history of verjuice and Cooking with Verjuice 16th Century Libro de Guisado (Catalan) where it is listed as a why it is an indispensable ingredient in the kitchen as Maggie primary sauce ingredient in fish dishes. It is also known in Italy as demonstrates its uses. The workshop will include a tasting of Taste Workshop & Lunch agresto, in Iran as abghooreh and in Lebanon as hosrum. verjuice from different countries (including Britain) and of Maggie’s extraordinary products, including Desert Pearl, a non with Now enjoying a worldwide renaissance, largely due to the efforts of alcoholic sparkling wine that won critical and popular acclaim in Australia’s Maggie Beer (grower, producer, cook and author) it is Australia this Christmas. wonderful with game, poultry, seafood and vegetables and is £30.00 / adult Maggie Beer particularly useful in sauces and dressings. -
Wedding Menus Are Completely Shared Table Menu: Flexible and Customisable
Wedding Menu Plated Menu Please refer to your bespoke package for course inclusions Artisian Bread on arrival Entrees Desserts Pumpkin sage ravioli with leek, pine nuts, raisins and verjuice emulsion (V) Citron tart, malibu cream, berry compote (V) (N) Tandoori chicken, mint yoghurt, lemon and coriander salad (GF) (N) Coffee stone, chocolate crumb, berries coulis (V) (GF) Citrus poached prawns, with fennel salad, avocado and passion fruit ponzu dressing (GF) (N) Kahlua panna cotta, fresh berries, chocolate crumble, biscotti Baked field mushrooms, liquid pumpkin, green peas, beetroot, rocket salad (GF) (VE) Chocolate mud cake, honeycomb, banana and salted caramel (V) (N) Salad of cured local beef and pear, goat’s curd and pomegranate molasses (GF) (N) Baked cheesecake, blueberries, cointreau cream, freeze dried berries (GF) (N) House cured salmon beetroot, horseradish cream, apple, cucumber and radish (GF) (N) Chocolate raspberry coconut pebble, crunchy oats base (V) (VE) Master stock braised pork belly asian slaw, noc nahm and sesame aioli Almond and orange cake, orange gel, passion fruit sorbet and Pistachio praline (GF) (VE) Mushroom, truffle and feta tartlet and tatsoi salad (V) Mains Pan seared salmon fillet, crushed kipfler, capers, blushed tomato, chardonnay buerre blanc (GF) (N) Tajima” Grain fed Wagyu Rump, confit potato garlic & carrot mouse, sauté chard and thyme jus (GF) (N) Pan seared chicken breast served with confit duck fat potato, green beans, wilted spinach, port wine jus (GF) (N) Seared chicken breast, forest mushroom -
Wedding Menus Are Completely Shared Table Menu: Flexible and Customisable
Wedding Menu Plated Menu Please refer to your bespoke package for course inclusions Artisian Bread on arrival Entrees Desserts Pumpkin sage ravioli with leek, pine nuts, raisins and verjuice emulsion (V) Citron tart, malibu cream and berry compote (V) (N) Tandoori chicken, mint yoghurt, lemon and coriander salad (GF) (N) Coffee stone, chocolate crumb and berries coulis (V) (GF) Citrus poached prawns, fennel salad, avocado and passion fruit ponzu dressing (GF) (N) Kahlua panna cotta, fresh berries, chocolate crumble and biscotti Baked field mushrooms, liquid pumpkin, green peas, beetroot, rocket salad (GF) (VE) Chocolate mud cake, honeycomb, banana and salted caramel (V) (N) Salad of cured local beef, pear, goat’s curd and pomegranate molasses (GF) (N) Baked cheesecake, blueberries, Cointreau cream and freeze dried berries (GF) (N) House cured salmon beetroot, horseradish cream, apple, cucumber and radish (GF) (N) Chocolate raspberry coconut pebble with a crunchy oats base (V) (VE) Master stock braised pork belly asian slaw, nuoc cham and sesame aioli Almond and orange cake, orange gel, passion fruit sorbet and pistachio praline (GF) (VE) Mushroom, truffle and feta tartlet and tatsoi salad (V) Mains Pan seared salmon fillet, crushed kipfler, capers, blushed tomato and chardonnay buerre blanc (GF) (N) "Tajima” grain fed Wagyu Rump, confit potato, garlic & carrot mouse, sautéed chard and thyme jus (GF) (N) Pan seared chicken breast, confit duck fat potato, green beans, wilted spinach and port wine jus (GF) (N) Seared chicken breast, forest -
The Collected Travel Articles for the Wine Society of Texas by Meril
The Collected Travel Articles For The Wine Society of Texas By Meril Markley M. Markley AnƟques – www.mmarkley.com d>K&KEdEd^ WĂŐĞ ϭ ,ŽŵĂŐĞƚŽĂŝŐŚĞĞƐĞŝŶƌŝĞ ϭ Ϯ KƵƚĨŽƌƚŚĞŽƵŶƚŝŶ>ĂŶŐƵĞĚŽĐ ϯ ϯ 'ĞƫŶŐĂŶĂƌͲ&ƵůůŝŶsĂŶ'ŽŐŚ͛ƐdŽǁŶ ϲ ϰ YƵĂĸŶŐƚŚĞ<ŝŶŐ͛ƐdŝƉƉůĞŝŶĂWĂƌŝƐŽŵĨŽƌƚŽŶĞ ϵ ϱ ,ƵŶŐĂƌŝĂŶZŚĂƉƐŽĚLJŽĨƵĐŬĂŶĚdŽŬĂLJŝŶƵĚĂƉĞƐƚ ϭϭ ϲ tŝŶƚĞƌ͛ƐdĂůĞĨƌŽŵƚŚĞůĂĐŬDŽƵƚŚŽĨ&ůŽƌĞŶĐĞ ϭϯ ϳ sĞŶŝĐĞŽŶũƵƌĞƐŝƚƐtŝŶƚĞƌƟŵĞDĂŐŝĐǁŝƚŚsŝǀĂůĚŝĂŶĚĂDĂŶĚŽůŝŶ ϭϲ ϴ DƵƐƐĞůŝŶŐŝŶŽŶdƌŝƉƐƚŽĞůŐŝƵŵ ϭϵ ϵ njĞĐŚŝŶŐKƵƚKƌĂŶŐĞƐĂŶĚƵƐƚƌŝĂŶtŝŶĞƐŝŶWƌĂŐƵĞ ϮϮ ϭϬ EĞǁtŝŶĞŝŶKůĚsĞŶƵĞƐĂŶĚdĂůĞƐĨƌŽŵƚŚĞsŝĞŶŶĂtŽŽĚƐ Ϯϲ ϭϭ &ŽǁůsŝƐŝƚƚŽ>ŽŶĚŽŶǁŝƚŚĂ&ƌĞŶĐŚdĂŬĞŽŶĂŚŝĐŬĞŶŝŶǀĞƌLJWŽƚ Ϯϵ ϭϮ hŶĐŽƌŬŝŶŐsŝŶƚĂŐĞ&ƌĂŶĐĞ͕KŶĞ;džƚĞŶĚĞĚͿ&ĂŵŝůLJĂƚĂdŝŵĞ ϯϯ ϭϯ ŶĐŚĂŶƚĞĚďLJhŵďƌŝĂʹWĞƌƵŐŝĂĂŶĚĞLJŽŶĚ ϯϴ ϭϰ WŝŶŝŶŐĨŽƌWŽƌĐŝŶŝĂŌĞƌĂZŽŵĂŶ,ŽůŝĚĂLJ ϰϮ ϭϱ 'ůƺŚǁĞŝŶĂŶĚKƚŚĞƌ'ĞƌŵĂŶŝĐdƌĞĂƚƐŝŶƚŚĞ>ĂŶĚŽĨEŽģů ϰϱ ϭϲ ^ŝƉƉŝŶŐƚŚĞŽƵŶƟĞƐŽĨĂ>ĞĂŐƵĞ͛Ɛ&ŝŶĂů,ŽůĚͲKƵƚƐ ϰϵ ϭϳ ƵƐƚƌŝĂŶtŝŶĞtŽƌƚŚŝƚƐ^Ăůƚ ϱϮ ϭϴ ZĞĐĂůůŝŶŐ/ĐŽŶƐŽĨĂLJŐŽŶĞƌĂŽŶĂdƌŝƉƚŽŽůŽŐŶĂ ϱϳ ϭϵ ŚƌŝƐƚŵĂƐĂƌŶŝǀĂůŽĨƚŚĞŶŝŵĂůƐŝŶƚŚĞŝƚLJŽĨ>ŝŐŚƚ ϱϵ ϮϬ hƉŝŶ^ŵŽŬĞŝŶ'ĂƵĚş͛ƐĂƌĐĞůŽŶĂ ϲϮ Ϯϭ ƌŽƐƐŝŶŐDĂůƚĂŽīƚŚĞ>ŝƐƚ ϲϱ ϮϮ ǀŽŝĚŝŶŐƚŚĞ^ƚĂƉůĞƐŽĨEĂƉůĞƐ ϳϬ Ϯϯ WĂƌŝƐĂƚĂ^ŶĂŝů͛ƐWĂĐĞ ϳϰ Ϯϰ ,ŽŶĞLJŽĨĂƵĐŬĂŌĞƌƚŚĞ,ƵŶƚĂƚ&ŽŶƚĂŝŶĞďůĞĂƵ ϳϴ Ϯϱ ƌĂĐŬŝŶŐƚŚĞDŽƌƐĞŽĚĞŽŶĂsŝƐŝƚƚŽKdžĨŽƌĚ ϴϭ Ϯϲ >ŝƐďŽŶĨŽƌƚŚĞ^ƉŝĐĞŽĨ>ŝĨĞ ϴϱ Ϯϳ ^ĐŽƚůĂŶĚŝŶƚŚĞ&ŽŽƚƐƚĞƉƐŽĨŚĞƌYƵĞĞŶ ϴϵ Ϯϴ DŝƐƐŝŶŐƚŚĞƌƵƐŽŶƚŚĞ>ŽŝƌĞ ϵϯ Inthefallof2008,myhusband,Michael,andIattendedawineeventhostedbytheGreaterHouston ChapteroftheWineSocietyofTexas.Wewerechattingwithitspresident,EdDent,whenhe mentionedthattheChapterwouldbestartingawebsiteandquarterlynewsletterasawayto communicatewithmembers,promotetheSociety’sscholarshipprograms,andhighlightinteresting