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Pesach 3-Day Cooking Guide5779
YOU ARE THE QUEEN IN THE KITCHEN THE PESACH KITCHEN 3 DAY COOKING GUIDE LIFE IS GOOD ! TABLE OF CONTENTS GETTING IT TOGETHER page: 2…… Introduction, the serious stuff 4…… The Notebook, let’s get practical 5…… Sample Menus, & the fun begins 6…… Equipment, we are only as good as our help 7…… The Pesach Pantry Basics, the fun continues 8…… Build the Refrigerator Pantry, are we having fun yet? READY?, APRON?, ACTION! 9…… Day One 10…. Day Two 11…. Day Three 12…. Eggs & Potatoes, Potatoes and Eggs 13…. Recipes: Handy Substitutions for your Pesach Pantry 14…. Recipes: Salad Dressings PUT YOUR REFRIGERATOR PANTRY TO WORK 15…. Recipes: Provencal Fish Salad Tunisian Salad Cobb Salad Caesar Salad Greek Salad Planned Over Chicken Salad 16…. Recipes: Chopped Salad Toss Ups 17…. Recipe: In Praise of the Braise 17…. Recipe: Passover Cholent—no beans about it 18…. Recipe links from Cooking for the King and TheKosherChannel.com 19…. THE END You are welcome to reprint or share any part or the whole of this document. Any errors are completely my responsibility. Please contact me with any questions, suggestions or corrections at [email protected]. Link to: “How to Clean for Pesach, Stress-less and Gadol-approved.” !1 INTRODUCTION: Please read carefully—and re-read as needed. In these pre-Pesach weeks we spend a lot of time learning and doing all that is required of us to ensure a kosher Pesach for those in our orbit of friends and family. This is also the opportune time to deeply focus on how this awesome process can help us move to places of freedom within, places we have yearned for. -
MOTEK. MENU V30 for Online
MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
K Street Menu
DRINKS & NOSH DRAFT BEER Deftones Phantom Bride IPA 7.99 SCHMALTZ FRIES 4.99 Pabst Blue Ribbon 3.99 TOP IT WITH PASTRAMI +5 New Glory 6.99 Lagunitas 6.99 SMOKED MUSHROOM FRIES 9.99 Black Butte 6.99 WITH RUSSIAN DRESSING, MELTED VEGAN Cali Craft 7.99 SWISS, AND SAUERKRAUT Knee Deep 7.99 St. Archer 5.99 WARM HUMMUS WITH BROWNED BUTTER 8.99 SERVED WITH MATZO FLATS T WINE EE M Bocelli Prosecco 7.99 (187ml) WARM MEDITERRANEAN OLIVE MIX 3.99 R E Grandial Champagne 34.99 KNISHES 2.99 EACH T N Murphy Goode Sauvignon Blanc 6.99/25.99 MADE IN-HOUSE, ASK ABOUT DAILY FLAVORS S Cambria Chardonnay 9.99/36.99 LATKES 6.99 U Carmel Road Pinot Noir 10.99/41.99 CLASSIC POTATO SERVED WITH APPLE SAUCE Edmeades Zinfandel 9.99/36.99 AND SOUR CREAM K FULL BAR TOO with CUSTOM COCKTAILS FRIED PICKLES 6.99 ALL DAY DRINKS SERVED WITH HOUSEMADE SPICY ZHUG SAUCE SODA 2.99 COLD BREW 3.99 CHOPPED LIVER 9.99 DR. BROWN’S 3.99 SPARKLING WATER 4.99 MADE IN-HOUSE, CLASSIC STYLE SERVED WITH THE RUSS ROOM TOASTED RYE It’s more than music, it’s a social space! Our 2nd floor is open for private parties, presentations, and group meetings all day long! The Russ Room is also an art gallery, film and live music venue, dance club! 7AM – 4PM M-F 8AM –4PM SA-SU To reserve The Russ Room, contact us at OPEN NIGHTLY FOR EVENTS [email protected]. -
Menu Motek Website
SMALL PLATES & MEZZES BURGERS MAJADRA RICE BOWLS All bowls served with majadra rice & lentils, Israeli salad, hummus, MIXED PICKLES ARAYES BURGER pickles, crispy onions, & tahini turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita, choice of fries or israeli salad, shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) served with s’chug, tahini, and pickles Grilled Chicken Bowl (gf) VEGGIE ARAYES BURGER Safta’s Kufta Beef Kebab Bowl (gf) LABNEH WITH ZAATAR Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries Chicken Shawarma Bowl (kosher, gf) homemade strained yogurt, zaatar, olive oil, pita (gf without pita) or israeli salad, served with s’chug, tahini, pickles (v) Morrocan Salmon Bowl (gf) ROASTED EGGPLANT TAHINI roasted eggplant, tahini (gf, v) SANDWICHES & PLATES FAMILY COMBINA SHARING ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) JERUSALEM GRILLED CHEESE MOTEK COMBINA for 2 swiss cheese, oven roasted tomato, olives, shifka aioli beef kebab, chicken shawarma, falafel, eggplant & egg sabich, MOTEK SAMPLER PLATE Israeli salad, pita, zaatar fries, served with tahini, s’chug, harissa aioli hummus, labneh, roasted eggplant, Israeli salad, pita (gf without pita) AVOCADO TOAST and pickles mashed avocado, ja’ala seeds, turmeric cauliflower CHEESE or POTATO BOUREKA (kosher) fresno peppers, multigrain sourdough FALAFEL COMBINA for 4-6 ADD smoked salmon, hard boiled or fried egg falafel, -
Balkanwürze Würze Vom Mittelmeer
NEUE AROMEN FÜR DEN ALLTAG Die 10 wichtigsten Gewürze 4 Für Einsteiger—Tipps für die perfekte Würze 7 Würzmischungen selber machen 8 Deftigzarte Samen, Früchte, Gewürzzubereitungen - Balkanwürze Was ist was? 10 Gut aufbewahren 12 41 Die wichtigsten Geräte 13 PIZZA TRIFFT BOHNENKRAUT <XXXXXXXXXXXXXXXXX> Nudel-Hähnchen-Pfanne mit Ajvar 43 Lorbeer-Bratkartoffeln mit Duftende Krabben-Rührei 45 Würze vom Liebstöckel-Kasseler-Eintopf 46 Wurstsalat mit Meerrettich und Dill 47 Mittelmeer Tofu-Gemüse-Paprikasch 50 KARTOFFELGRATIM TRIFFT 15 Tzatziki-Nudelsalat 51 KARDAivlOiyi Kümmel-Bratfisch mit Rahm-Kohlrabi 53 Balkanpizza 55 Revithokeftedes-Reibekuchen 56 Bauernfrühstück oriental 69 LINSENEINTOPF TRIFFT Kabeljaufilet Zhug-Sandwich 71 FENCHEL mit Kartoffel-Kürbis-Skordalia 57 Bohneneintopf Hawayij 72 Lachsburger mit rumänischer Baharat-Nudelpfanne mit Speck 73 Knoblauchsauce 60 Orientbuletten mit Minzjoghurt 76 Frühlingsgemüse mit Provence-Bechamel 17 Apfel-Speck-Schmarren kroatisch 61 Möhren-Sesam-Remoulade 77 Salatwrap Prosciutto 19 Armer Donau-Ritter 63 Kartoffelgratin mit Kardamom 79 Ofengemüse mit mediterranem Dip 20 Griechisches Birchermüsli 65 Waldorfsalat mit Dukkah 81 Kartoffel-Brokkoli-Stampf oooooooooooooooooo Schlemmerfilet mit Chermoula 82 aila puttanesca 21 Blattsalat mit Feigen 6 Strammer Pepe 24 Honig-Kreuzkümmel-Vinaigrette 83 Kartoffelsuppe alla lombarda 25 Zatar-Schweinerollbraten 86 Obazda al italia 27 Entenbrust mit Orangensauce 87 Eiersalat Marseilier Art 29 Apfelkompott persisch 89 Linseneintopf mit Fenchel-Polpette 30 -
Smoked Ham, Eggs, Mike's Hot Honey & Cheese
Breakfast anytime BACON, EGG & CHEESE* .......................................$4.89 OATMEAL ................................................................$2.89 cage-free eggs, bacon, cheddar cheese, toasted brioche bun locally sourced cracked oats, freshly made, built the way you want it $ $ $ $ SMOKED HAM, EGGS, MIKE’S add banana 1 • add berries 1 • add pecans 1 • add maple syrup 1 HOT HONEY & CHEESE* ...................................... $5.89 TOASTED BAGEL WITH CREAM CHEESE .............$3.89 cage-free eggs, smoked ham, hot honey aioli, cheddar cheese, everything or plain bagel, your choice of scallion cream cheese, toasted brioche bun plain cream cheese, or local butter with sea salt SOUTHWEST SAUSAGE BREAKFAST SANDWICH* .....$5.89 LOADED BAGEL .................................................... $7.89 cage-free eggs, chicken sausage, avocado, chipotle aioli, toasted everything or plain bagel, choice of scallion or plain cream pico de gallo, cheddar cheese, toasted brioche bun cheese, smoked salmon, tomato, red onion, capers CHILAQUILES* ....................................................... $6.89 AVOCADO TOAST ................................................ $5.89 slow cooked cage-free eggs, local tortilla chips, roasted peppers, avocado, arugula and radish salad, black sesame, evoo, onions, pico de gallo, cilantro, garlic, salsa roja, queso fresco sea salt, lemon add egg salad $2 $ BREAKFAST BURRITO* ........................................ 5.89 add smoked salmon $2 slow cooked cage-free eggs, cheddar cheese, black beans, roasted -
BREAKFAST Latke, Egg, Herb, Harissa & Chutney
Sabich Platter Hummus, tahina, Jerusalem salad, eggplant, BREAKFAST latke, egg, herb, harissa & chutney .........................................11.25 Served until 2:00 Weekdays, 2:30 Weekends No substitutions or modifcations, please. Hash Browns Mon-Thurs / Home Fries Fri-Sun Shakshouka (v) One egg baked in rich, spicy tomato sauce *Pastrami is not available until 11:00. with cumin, oregano and parsley. Served with pita, labne, Two strictly fresh eggs Any style ...........................9.25 zhoug ............................................................................................10.25 With salami, sausage or *pastrami ................................12.25 Egg Za’atar Pita With Jerusalem salad, cabbage, pickles, Eggs & Onions Scrambled Eggs and Onions ........10.25 and herbs ........................................................................................8.25 Kasha Varnishkes (v optional) LEO The classic. Lox, Eggs, and Onions .....................15.50 Buckwheat groats and pasta with a baked egg and sautéed vegetables. Served with sour TEO Same as above, sub 3 oz smoked trout...............15.50 cream ............................................................................................10.25 Kippers & Eggs Half kipper, two eggs any style and Brisket au jus, no vegetables ....................................................12.95 grilled onions .....................................................................15.25 Mrs. Anderman’s Matzo Brei Fried matzo and eggs with Plain Omelette ...............................................................9.25 -
GET SOME FRESH AIR! Rejuvenate at Gakwonsa Temple Explore Geumosan Reservoir
VOLUME 9 NO. 22 MARCH 4 – MARCH 17, 2021 FREE SUBMIT STORIES TO: [email protected] STRIPESKOREA.COM FACEBOOK.COM/STRIPESPACIFIC INSIDE INFO Military children tell us your story! ey, all you kids in the military community need to read this. Seriously! So, H please put down your iPad, iPhone or other digital device for the next cou- ple of minutes. You’ll survive, and I promise no one will take them. And, I also promise that this has nothing to do with more COVID-19 restrictions. Now that I have your attention, I want to give you a little job. No, wait! Don’t stop reading! If you do a little bit of work, you’ll have the opportunity to be heard by tens of thousands of people. Seriously! You see, April is the Month of the Military Child, and for the 20th straight year, the Stars and Stripes community publications are dedicating it to you, the children of our men and women in uniform. Each Stripes Okinawa, Stripes Japan, Stripes Korea and Stripes Guam issue in April will contain your stories, poems, drawings and photos about what life is like as a military child. SEE MOMC ON PAGE 2 GET SOME FRESH AIR! Rejuvenate at Gakwonsa Temple Explore Geumosan Reservoir TASTY KOREAN GIFTS PAGES 8-9 PAGES 10-11 ROLLING STONES- INSPIRED EATERY Zig zag path SATISFIES APPETITE PAGE 12 Floating bridge 2 STRIPES KOREA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC MARCH 4 – MARCH 17, 2021 MOMC: Max D. Lederer Jr. Publisher We’re here for you! Lt. -
Multicultural Recipe Book
STANDARDIZED icultur Mult al FOR CHILD CARE CENTERS, FAMILY DAY HOMES & ADULT DAYCARE CENTERS Acknowledgment Recipe development and standardization were completed under a contract between Texas Women’s University and the Texas Nutrition Education and Training (NET) program. NET was a child nutrition program authorized under Public Law 95-166 and administered by the U.S. Department of Agriculture (USDA). INSTRUCTION CARDS Introduction ...............................................1 Index Abbreviations and Common Measures ...3 RECIPES Polynesian MAIN DISHES Pizza Dough (for Polynesian Pizza) ..... 31 VEGETABLES Mexican Polynesian Pizza ....................................33 Mexican Chicken Chalupas .....................................7 Chili Ricotta Potatoes ............................ 51 Veracruz Bean Tortillas ...........................9 Hungarian Corn and Green Chili Casserole ...........53 Tortilla and Cheese Casserole ...............11 Hungarian Goulash ................................35 Corn and Zucchini Mexicana ............... 55 Chili Corn Chip Bake .............................. 13 East Indian Asian Asian Spicy Ground Beef .................................37 Gingered Carrots ....................................57 Crunchy Chinese Tuna Salad ............... 15 Greek Chinese Mixed Vegetables .................. 59 Tuna Chow Mein Casserole .................. 17 Pastitsio (Baked macaroni Chinese Beef Patties .............................19 East Indian with beef and cheese) ......................... 39 Vegetable Curry .................................... -
Soul Stirring in Israel, There’S an Immigrant Behind Almost Every Stove
gourmet travels SouL Stirring in israel, there’s an immigrant behind almost every stove. the Yemenite Jews of tel Aviv are particularly creative. bY AdeenA SussmAn TIR HARDER!” said Ilana Tzana’ani, hovering over me in her kitchen in Rosh Ha’Ayin, a city near Tel Aviv that’s a center of Israel’s Yemenite-Jewish immi- Sgrant community. “We haven’t got the thickness we w ant yet.” I sat on a low stool rotating a wooden paddle in- side a large aluminum stockpot wedged between my knees. My shoulders had begun to ache, and I could feel the hint of a blister forming on the inside of my right palm. Ilana and her sister-in-law, Daphna Sa’ad, lent encouragement as the semolina-and-water mixture in the pot congealed into asid, a thick porridge meant to accompany a soup—this one a sim- ple pot of chicken, potatoes, and vegetables with Yemenite spices—that was simmering on the stove. “You remember what asid means, right?” Ilana laughed. “Cement.” R In Yemenite-Jewish tradition, chicken soup becomes a feast. ineau S tyling:ruth cou S food S romuloyane 186 g o u r m e t d e c e m B e r 2 0 0 7 gourmet travels In Yemen, where the Jews—everyone, in fact—lived in In Israel—where practically every kitchen has an immigrant poverty for thousands of years, flour equaled food.