The Sauce Cookbook
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Antipasto-Appetizer Mozzarella Caprese
ANTIPASTO-APPETIZER INSALATE-SALADS CHEESE & CURED MEAT MOZZARELLA CAPRESE CAESAR BOARD PLATTERS FRESH MOZZARELLA, SLICED ROMAINE LETTUCE WITH OUR COLD ANTIPASTO TOMATOES, ROASTED HOMEMADE CAESAR ARTICHOKE HEARTS, FRESH PEPPERS AND BASIL WITH DRESSING TOMATOES, PROSCIUTTO DI BALSAMIC VINAIGRETTE $10 PARMA ROLLED WITH GLAZE HOUSE PROVOLONE, FRESH $11/$20 TRADITIONAL MESCLUN, MOZZARELLA, GRILLED CUCUMBER, FRESH TOMATO, ASPARAGUS, ZUCCHINI, GAMBERI E FAGIOLI MUSHROOMS, SWEETS EGGPLANT, IN EXTRA VIRGIN GRILLED SHRIMP, PEPPERS, ONIONS WITH OLIVE OIL OIL & BALSAMIC CANNELLINI BEANS, GARLIC, CREAMY ITALIAN DRESSING VINAIGRETTE ROSEMARY, CHERRY $10 FOR 5 PEOPLE TOMATOES WITH EXTRA SPINACI $65 VIRGIN OLIVE OIL SPINACH, MUSHROOMS, $14/$26 WHITE ONIONS, PANCETTA, BURRATA DI GOCCIA D’ORO EXTRA VIRGIN OLIVE OIL, LONG BURRATA CHEESE BALL VONGOLE OREGANATA BALSAMIC VINAIGRETTE, SURROUNDED BY FRESH BAKED LITTLE NECK CLAMS WORCESTERSHIRE SAUCE, SLICES OF TOMATOES, HOT LIGHTLY PACKED WITH WITH A TOUCH OF MUSTARD SOPRESSATA, CHORIZO, SEASONED BREAD CRUMBS $12 CALDI ROASTED CHERRY $12/$22 GOCCIA D’ORO TOMATOES, DRIED TRADITIONAL MESCLUN WITH PINEAPPLES CALAMARI FRITTI RED RASPBERRY DRESSING FOR 3 PEOPLE FRIED CALAMARI WITH SIDE TOPPED WITH DRIED $50 MARINARA SAUCE CRANBERRY, GLAZED $14/$26 WALNUTS, & CRUMBLED PASTA GORGONZOLA CHEESE GNOCCHI AL PESTO CALAMARI FRITTI $12 POTATO DUMPLINGS WITH ARRABBIATA BEETS HOMEMADE PESTO SAUCE & LIGHTLY FRIED & TOSSED TRADITIONAL MESCLUN, LIGHT CREAM WITH TOMATO SAUCE WITH CRUMBLED WALNUTS, FRESH $15/$28 CHERRY -
Foodculture:Spainpage 42
NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42). -
Catering Menu
Catering Menu Trays Half Tray Full Tray Appetizers 6 to 9 ppl 15 to 18 ppl Eggplant Rollatini - $3 each Cavatelli or Rigatoni Marinara $40 $70 Stuffed with ricotta cheese Cavatelli or Rigatoni Primavera $45 $85 Crab Stuffed Mushrooms - $2 each Garden fresh seasonal vegetables in a marinara cream sauce Shrimp D’Agnese’s - $2.5 each Cavatelli or Rigatoni with Chicken and $50 $90 Topped with lemon butter sauce Broccoli Alfredo Sliced boneless chicken breast and broccoli in alfredo sauce Artichoke Heart D’Agnese’s - $1.5 each Light batter sautéed artichoke hearts topped with lemon butter sauce Tortellini Alfredo $45 $85 Ricotta cheese tortellini in a romano cheese cream sauce Bruschetta - $2.75 per 3 slices With vegetable relish Tortellini with Chicken $60 $110 Broccoli Alfredo Mozzarella Marinara - $3 each Baked Cheese Lasagna $40 $70 Layers of pasta, romano and ricotta cheeses baked with mozzarella and marinara sauce Sausage and Peppers $50 $90 Sweet sausage, onions and peppers sautéed with marinara sauce Chicken, Sausage and Peppers $65 $120 Sausage and peppers with sliced boneless chicken breast Soups Eggplant Parmigiana $40 $70 Pasta Fagioli - $5 pint / $10 Quart Tomato broth with cannellini beans and pasta Italian Stir Fry $40 $70 Seasonal vegetables sautéed in a white wine butter sauce pint Quart Escarole Fagioli - $5 / $10 Tomato broth with cannellini beans and escarole Antipasti Salad $45 $80 Salami, cheese, pimentos, broccoli, onions, peppers and olives Cream of Mushroom Soup - $5 pint / $10 Quart Garlic Green Beans $40 $70 Green -
Grand Dinner Buffet Buffet Entrées
GRAND DINNER BUFFET Appetizer Landscape Display An artful array of international & domestic cheeses, crudites & dips, crackers, flatbreads Soup of the Day Assorted Rolls, Breads and Butter Seasonal Salad Bar Crisp seasonal greens, an abundant selection of assorted toppings & dressings BUFFET ENTRÉES Monday Thursday Short Ribs with a Red Wine Demi-Glace Roast Pork Loin Sliced with Apple Cider Brown Sauce & Baked Haddock with Lemon Crumb & Pinot Grigio Roasted Apples Beurre Blanc Baked Cod with Lemon Cracker Crumbs and Champagne Grilled Chicken Breast with a Mediterranean Salsa Beurre Blanc Parmesan Risotto Grilled Chicken Breast with Tomato Basil Salsa Green Beans with Grape Tomatoes Garden Herb Rice Pilaf Penne Pasta with Sicilian Sauce Sugar Snap Peas with Red & Yellow Peppers Ziti Pasta with Sicilian Sauce Tuesday Friday Roast sliced NY Sirloin with Bordelaise Sauce Baked Stuffed Sole with Spinach, Roasted Red Peppers and Grilled Flat Iron Steak with Chimichurri Sauce a Lemon Beurre Blanc Grilled Swordfish with Mediterranean Salsa Chicken Marsala Chicken Chasseur with Wild Mushroom Wine Sauce Wild & White Rice Pilaf with Cranberries Tri-color Oven Roasted Potatoes with Chive Butter Broccoli & Cauliflower Medley Broccoli and Matchstick Carrots Bow Tie Pasta with Pomodoro Sauce Penne Pasta with Pomodoro Sauce Wednesday Saturday Sliced Roast Top Sirloin with a Cabernet Demi-Glace Apple Brandy Short Ribs Baked Salmon with Mustard Tarragon Cream Garlic Shrimp Chicken Piccata with Lemon Butter Sauce Grilled Chicken with a Pineapple Mango -
Downloadablemenu.Pdf
Served with House Salad. House with Served With homemade meatballs, marinara sauce & mozzarella. mozzarella. & sauce marinara meatballs, homemade With Monday - Saturday - 11:00 a.m. - 10:00 p.m. 10:00 - a.m. 11:00 - Saturday - Monday 7.50 polpette con Panino Mortadella, ham, salami & provolone. Served with House Salad House with Served provolone. & salami ham, Mortadella, 407.333.1232 - fax - 407.333.1232 7.50 Classico Served with House Salad House with Served 407.333.1233 - ph - 407.333.1233 7.50 Meatballs with Spaghetti Ricotta, mozzarella & basil. Served with House Salad House with Served basil. & mozzarella Ricotta, 7.50 Rollatini Eggplant 7025 CR 46A, Suite 1051 - Heathrow, Florida Heathrow, - 1051 Suite 46A, CR 7025 Served with House Salad House with Served Italian sausage, caramelized onions, peppers & mozzarella & basil. basil. & mozzarella & peppers onions, caramelized sausage, Italian TerraMia 7.50 Stromboli 1.25 each 1.25 toppings extra Salad House with Served 7.50 Margherita Pizza 10” Served with House Salad House with Served 7.50 7.50 Primavera Pasta Wheat Whole 10.50 Shrimp add 9.50 Chicken add Salad House with Served 7.50 Genovese Pesto Penne Served with House Salad House with Served 7.50 Bolognese Lasagna Roma tomatoes, mozzarella, basil & roasted peppers roasted & basil mozzarella, tomatoes, Roma 7.50 Caprese Insalata Chicken cutlet, panko bread & mixed lettuce mixed & bread panko cutlet, Chicken 7.50 Milanese Pollo Imported parma prosciutto, fresh whole milk mozzarella & mixed lettuce mixed & mozzarella milk whole fresh prosciutto, parma Imported 7.50 Lettuce Mixed & Mozzarella Fresh Prosciutto, rma Pa Served 11:00 a.m. -
College of Basic and Applied Sciences
University of Ghana http://ugspace.ug.edu.gh COLLEGE OF BASIC AND APPLIED SCIENCES SCHOOL OF BIOLOGICAL SCIENCES MICROBIAL INACTIVATION BY GAMMA IRRADIATION OF POWDERED SUN-DRIED LEGON-18 PEPPER (CAPSICUM ANNUUM L.) AND ITS IMPACT ON PRODUCT QUALITY BY BERNARD TAWIAH ODAI THIS THESIS IS SUBMITTED TO THE UNIVERSITY OF GHANA, LEGON, IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF DOCTOR OF PHILOSOPHY DEGREE IN FOOD SCIENCE DEPARTMENT OF NUTRITION AND FOOD SCIENCE July, 2019 University of Ghana http://ugspace.ug.edu.gh DECLARATION i University of Ghana http://ugspace.ug.edu.gh DEDICATION This thesis is dedicated to the Glory of God and to the memory of my late daddy, Julius Nii-Odai who was a source of motivation to me in my academic endeavour. ii University of Ghana http://ugspace.ug.edu.gh ACKNOWLEDGMENTS My sincerest and profound gratitude to the Almighty God for bringing me this far in my career. I am grateful to all my supervisors for their support throughout this study. Grateful for their inputs. Thanks to the Ghana Atomic Energy Commission especially, Prof. B. J. B. Nyarko, Prof. K. E. Danso and Mr. A. Adu-Gyamfi for the permission granted me to pursue the programme. I am highly indebted to Mr. M. L. Akye and Mr. C. Bonsu of Noguchi Memorial Institute for Medical Research (NMIMR) for the various assistance offered during the period of working in the Bacteriology Department of the Institute. I am grateful for the assistance offered to me by the staff of the Central Laboratory at KNUST, Dr. -
Plant Breeding of Chili Peppers (Capsicum, Solanaceae) – a Review
Australian Journal of Basic and Applied Sciences, 10(15) October 2016, Pages: 148-154 AUSTRALIAN JOURNAL OF BASIC AND APPLIED SCIENCES ISSN:1991-8178 EISSN: 2309-8414 Journal home page: www.ajbasweb.com Plant breeding of chili peppers (Capsicum, Solanaceae) – A review 1Henrique Kuhn Massot Padilha and 2Rosa Lía Barbieri 1Federal University of Pelotas, Crop Science Dept., Capão do Leão, RS - Brazil. 2Embrapa Temperate Agriculture, Genetic Resources Dept., Pelotas, RS - Brazil. Address For Correspondence: Henrique Kuhn Massot Padilha, Federal University of Pelotas, Crop Science Dept, Faculdade de Agronomia Eliseu Maciel, S/N - CEP 96160-000, Capão do Leão, RS - Brazil. ARTICLE INFO ABSTRACT Article history: Background: Peppers is one of the oldest domesticated crops in the Western Received 26 August 2016 Hemisphere. Long before the arrival of Columbus in Americas, indigenous already Accepted 10 October 2016 used peppers as food, as war artifacts and in religious rituals. Capsicum genus has Published 18 October 2016 perfect flowers where male and female reproductive structures are in the same flower. Domesticated peppers (Capsicum) are diploid and predominantly perform self pollination. In comparison level, the size of C. annuum genome is around three to four Keywords: times larger than tomato. The hot pepper genome shared highly conserved syntenic Genetic resources, Genetic diversity, blocks with the genome of tomato, its closest relative within the Solanaceae Family. Genetic variability. Objective: This article has reviewed the plant breeding of chili peppers (Capsicum, Solanaceae). Results: Genetic diversity of peppers are large, allowing alternatives to several new gene rearrangements. Thus, methodology employed will depend of the feature that aims to achieve in pepper genetic breeding. -
Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes
antioxidants Review Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes Norazian Mohd Hassan 1,* , Nurul Asyiqin Yusof 2, Amirah Fareeza Yahaya 1, Nurul Nasyitah Mohd Rozali 1 and Rashidi Othman 3,4 1 Department of Pharmaceutical Chemistry, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Malaysia; [email protected] (A.F.Y.); [email protected] (N.N.M.R.) 2 Department of Basic Medical Sciences, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Malaysia; [email protected] 3 International Institute for Halal Research and Training (INHART), Herbarium Unit, Department of Landscape Architecture, Kulliyyah of Architecture and Environment Design, International Islamic University Malaysia, Kuala Lumpur 53100, Malaysia; [email protected] 4 Department of Landscape Architecture, Kulliyyah of Architecture and Environmental Design, International Islamic University Malaysia, Kuala Lumpur 53100, Malaysia * Correspondence: [email protected]; Tel.: +60-9-570-4937 Received: 23 August 2019; Accepted: 5 October 2019; Published: 9 October 2019 Abstract: Pepper of the Capsicum species is a common ingredient in various food preparations by different cultures worldwide. The Capsicum is recognised by its five main domesticated species, namely Capsicum annuum, C. baccatum, C. chinense, C. frutescens and C. pubescens. The genetic diversity in Capsicum offers fruits in wide ranges of morphology and carotenoid profile. Carotenoids enhance the value of pepper from a nutritional standpoint, despite being commonly prized for the pharmacologically active pungent capsaicinoids. Carotenoids of pepper comprise mainly of the unique, powerful and highly stable capsanthin and capsoroubin, together with β-carotene, β-cryptoxanthin, lutein, zeaxanthin, antheraxanthin and violaxanthin. These carotenoids are present at diverse profile and varying levels, biosynthetically connected to the fruit maturity stages. -
EATERTAINMENT a Night out at City Perch Kitchen + Bar and IPIC
NEW JERSEY BERGEN/HUDSON Spring 2019 the great restaurants of bergen/hudson EATERTAINMENT A Night Out at City Perch Kitchen + Bar and IPIC PAGE 36 YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE In the kitchen with a “Rachael Ray” show alum 20 :: A look inside the new Barrymore Film Center 44 :: DIY cooking tips and recipes from the area’s finest 50 $4.95 DISPLAY UNTIL 06/01/19 DISPLAY PUBLISHER’Snote Paul Turpanjian and Chef Sherry Yard the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER PRODUCTION COORDINATOR Paul Turpanjian Raymond Chabot [email protected] LEAD MARKET EDITOR BUSINESS DEVELOPMENT/ Lianna Albrizio EVENT COORDINATOR [email protected] Anchal Jain [email protected] WRITERS Lianna Albrizio Hello and welcome to another issue of DiningOut Magazine! I am currently writing Linda T. Barba Jessica D’Amico [email protected] Nicole Israel this during the polar vortex that has hit our area, and by the time you’re reading Taylor Kelly this, we’ll all be glad spring has sprung! ADVERTISING SALES EXECUTIVES Melissa Sorge Linda T. Barba Emily Weikl [email protected] Arielle Witter In this issue’s cover story, on page 36, we highlight City Perch, a personal favorite Lauren Carroll of mine. Their food is excellent and the menu diverse. I was thrilled to meet [email protected] CONTRIBUTING PHOTOGRAPHERS Lianna Albrizio IPIC Entertainment C.O.O. and celebrity chef, Sherry Yard. Many of you foodies Mary Anne Meily Greyly Boscan know chef Yard from her involvement with various food shows. -
825 Main Recipes
825 Main Recipes Before 1550, Italian pasta didnʼt come with red sauce. Instead it was prepared with olive oil and herbs. When Spain occupied the kingdom of Naples in the 16th century, the brought the tomato to popularity in the region. Marinara sauce was developed in Naples, Italy around 1550, nearly 200 years before the rest of Europe. Marinara sauce means “sailor type” tomato sauce, and it is a basic, versatile tomato sauce. It is said that the sauce was originally developed by the Neapolitan wives of fishermen. After a long day out at sea, the fishemen would come home hungry. The wives would quickly make a tomato sauce and toss in the catch of the day to flavor it. Who better to trust to make a delicious Marinara Sauce but none other than Napolitanoʼs aka Neapolitans! Besides being a great pasta sauce it is also used in a variety of recipes. Having a jar of 825 Main Marinara Sauce in the cupboard is “living la vita gustosa” ( living a tasty life!) Try one of the following recipes using our versatile 825 MAIN Marinara sauce! 825 MAIN Products | PO Box 2405 | Poughkeepsie, NY 12603 (845) 452-3040 www.825mainproducts.com [email protected] Shrimp Marinara with Marinara Sauce Ingredients 1 pound peeled deveined raw shrimp One 25 oz jar 825 Main Marinara Sauce 1 pound linguini Procedure Bring 2 quarts of water in pot to a boil add, 1 teaspoon salt & begin cooking pasta for 7 minutes. While pasta cooking in large heavy skillet sauté diced shrimp with Marinara sauce on medium heat until the shrimp become firm. -
Deluxe Traditional Buffet
ORANGE BLOSSOM CATERING DELUXE BUFFET MENU #15 Two Entrée Buffet Select One Entrée Carved Sirloin Of Beef Marchand de Vin Stuffed Breast Of Chicken-Spinach & Feta With A Rich Red Wine Sauce With Sweet Roasted Red Pepper Sauce Florida Grouper Provençale Carved Vermont Turkey Fresh Parsley, Butter, Garlic, Tomatoes Served With A Savory Giblet Gravy Carved Black Forest Ham Prime Ribs Of Beef Au Jus With Honey-Dijon Mustard Sauce Accompanied With Horseradish Crème Herbed Crusted Tenderloin of Beef Carved Tenderloin Of Beef With Caramelized Shallot Demi-Glace Served With A Rich Bordelaise Sauce Roasted Loin Of Pork Carved Beef Wellington Served With A Rosemary Demi Glace With A Duxelle Pâté En Croûte Carved Marinated Flank Steak Sautéed Medallions Of Beef Wild Mushroom Ragout Brandy, Cream, Pearl Onions, & Mushrooms Select One Additional Entrée Classic Seafood Newburg Sliced Bourbon Marinated Roast Pork Sherry Cream Sauce With Puff Pastry Served With Sautéed Tart Apple Slices Pasta Primavera With Parmesan Cream Baked Lasagna With Meat Sauce Rotelle With Assorted Seasonal Vegetables Or Vegetarian With A Creamy Béchamel Oriental Teriyaki Stir Fry Chicken Giant Ravioli Filled With Italian Cheeses Sautéed With Assorted Chinese Vegetables With An Alfredo Cream Or Marinara Sauce Grilled Marinated Chicken Breast Chicken Pecan Fresh Lemon & Herb Marinated Baked Breast Of Chicken With Pecan Sauce Seafood Penne Aurora Grilled Sherry Portobello Mushrooms In A Parmesan & Gruyere Cheese Sauce Marinated In Wine, With Hunter Sauce Sautéed Sirloin Tips Chasseur Sautéed Filet Of Snapper Niçoise Mushroom & Shallots Beurre Blanc Sauce Tomatoes, Garlic, Capers, Olives & Lemon Chicken Breast Marsala Chicken Au Porto With Marsala & Julienned Mushrooms Port Wine, Orange & Lemon Essence Yorkshire Baked Ham Carved Roasted Turkey Breast Currant, Port, Cinnamon & Orange Sauce With Sage Dressing & Giblet Gravy 220 Fourth Street North, St. -
Week of May 24, 2021
Welcome! Since many of us are facing hot temperatures MONDAY this week, we’re keeping the menu nice and Chicken Tikka light. Well, except for those Reuben with Grilled Veggies sandwiches, but everyone deserves some corned beef from time to time! TUESDAY If your grilling is interupted by rain, both the Grilled Halibut with chicken tikka and the halibut can be prepared Roasted Red Pepper Salad inside, using a grill pan, skillet, or the broiler. WEDNESDAY Prep Ahead Reuben Sandwiches To make your week easier, check through this quick prep list on Sunday to get ahead of the game. THURSDAY Gazpacho 1. Marinade the Chicken Tikka. 2. Make the pepper salad for Tuesday’s halibut. 3. Prepare the vegetables for Thursday’s gazpacho. 4. Soak the bean and prepare the salsa verde for Friday’s dinner. FRIDAY White Beans with Salsa Verde Chicken Tikka This is a very mild Indian-style preparation that is lightly spiced and not very spicy at all. We like it with Cilantro-Cashew Chutney (you can buy prepared varieties), but it’s tasty enough on its own. Serve it with naan or even just steamed rice, if you like. Ingredients: 1. Season the chicken with salt, pepper, and lemon juice. • 2 lb skinless, boneless chicken 2. In a saucepan or similar pan, heat the ghee. Add the thighs, cut into 1-inch cubes paprika, chili pepper, cumin, ginger, turmeric, and coriander • Salt, as needed and cook until aromatic, about 1 minute. Add the onions and cook over medium heat until the onions are very ten- • Ground black pepper, as needed der, about 10 minutes.