Chef's Winter Table
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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. -
Appetizers Spaghetti
APPETIZERS Clams Casino 10.5 Shrimp Cocktail 9 Clams on the halfshell, broiled with compound butter and bacon Fried Mozzerella 7.5 Hand breaded, served with Fried Calamari 10 marinara sauce Breaded to order and served with cherry pepper mayo and marinara Chicken Liver Pate 5.5 Fresh Made Soup 3.5 Relish Tray 7.5 Classic Minestrone or soup of the day Assorted pickled peppers, Mediterranean olives, and house-made giardiniera House Salad 3.5 SPAGHETTI Substitute Fresh Made Pasta for an Additional 2.50 Add: Tomato Sauce 8.5 Chicken Livers 5 Marinara 9 Shrimp 9 Mushroom Sauce 9.5 Meatballs 5.5 Garlic with Olive Oil or Butter 9 Homemade Sausage 5.5 Meat Sauce 10.5 Pepperoni 3.75 Sausage Sauce 10.5 Bone-In Pork Chop 12 Sauteed Peppers, Onions, & Mushrooms 1.50 ea ITALIAN SPECIALTIES BAKED ZITI. Served with any of our signature sauces topped with whole milk ricotta and mozzerella cheese. 14 HOMEMADE BEEF BRACIOLA. Thin sliced sirloin stuffed with Italian meats and cheeses, braised in our house tomato sauce. 18.5 FRA DIAVLO. Spicy Marinara Sauce SCALOPPINI. Tomato sauce with peppers Lobster Tail 30 and mushrooms Jumbo Shrimp 16.5 Chicken Breast 14.5 Sea Scallops 24 Veal Cutlets 18 Chicken Breast 14.5 PICATTA. Garlic, capers, parsley, white PIZZIOLA. Sauteed onions, tomato wine lemon butter sauce, melted mozzerella Chicken Breast 16 New York Strip Steak 25.5 Veal Cutlets 19.5 Chicken Breast 14.5 Bone-in Pork Chop 20 PARMIGIANA. Tomato sauce, melted mozzerella OVEN BAKED PASTAS Chicken Breast (unbreaded) 14 Cheese Ravioli 12 Veal (unbreaded) 17 Manicotti 12 Eggplant (marinara) 13 Stuffed Shells 13.5 Lasagna 14.5 CACCIATORE. -
WEEK at a GLANCE" MENU January 23 - January 28 Call Ahead to Reserve Your Items: 626-441-2299 | Visit to Sign up for Weekly Menu Updates
"WEEK AT A GLANCE" MENU January 23 - January 28 Call ahead to reserve your items: 626-441-2299 | visit www.juliennetogo.com to sign up for weekly menu updates MONDAY 1/23 TUESDAY 1/24 WEDNESDAY 1/25 THURSDAY 1/26 FRIDAY 1/27 SATURDAY 1/28 Soup tomato basil get well zucchini curry get well parsley bisque madeira broth, wild mushrooms, rice Other Special traditional chicken curry chicken pot pie turkey black bean chili chicken enchiladas paella Casserole macaroni & cheese traditional lasagna roasted vegetable lasagna chicken sopa ham & asparagus strata Chicken mango lime coconut curry lemon & herb roasted shredded chicken in chipotle coconut curry sour cherry sour cherry shredded chicken in tomatillo sauce spinach, ricotta stuffed gremolata with lemon zest & parsley orange marmalade chicken tenders Salmon spinach mascarpone stuffed honey sesame dill pecan asian roasted red onion spinach, mascarpone stuffed soy lacquered pistachio cranberry lemon grilled cilantro poached cilantro poached honey sesame Classics tuscany beef meatloaf with chicken sausage tuscany beef meatloaf with chicken sausage tuscany beef meatloaf with chicken sausage tuscany beef meatloaf with chicken sausage tuscany beef meatloaf with chicken sausage tuscany beef meatloaf with chicken sausage turkey meatloaf with carrot roulade turkey meatloaf with carrot roulade turkey meatloaf with carrot roulade turkey meatloaf with carrot roulade turkey meatloaf with carrot roulade turkey meatloaf with carrot roulade Other Entrées smoked salmon sandwich parmesan crusted tilapia flank -
The History of Pizza
LOILTl20o7 10:27 AM History of Pizza by Lucy Gordan rEPlC'U REAN-'f RAV ELER.com Home EO.CUTCANTAStiNqROOM CONINECTION Eoicurean Traveler THE PIZZA Discussion text @ 2oo7 by Lucy Gordan BesggIslEs Contact !15 Naples,May t,2OO7 Site Mao !L__- r:-L^_ ;--^ri-larrr aama ra ThinkItaliancuisineandthreedishesimmediate|ycometo'"';-;. Media Kil ::;;;-*'-i^-.t^ anA nizza vct none of them :l 'h la .s{!Ee\r-h. BavAreawinewriters ffiffi:illH,,r'."fiffiur"*"',":*,",*:*ll, il Links bornmore than 3,000 years ago in ancientEgypt, !l .q[f LSf*Aa*{gl*-' etymologists believe the term "pizza" is derived from an gtr+Jiilr"T'-T,.T]#,J,.::f,:#l;tl.;",''ilh*"fii^"il':ffiil --rE*- ,rt) fz'e\ PizzaOvens & Preo pluck.',This word appearsfor the first time in a Neapolitan Tables dialect- "picea" or'"pizl" - as earlyas the year 997 AD" ffi=.srf:tl";,*" i5*:ili,fnl ;*iir*m"n[*;{ rft:'-" il $'ffi $ Now! r www.EquipmentsupplyCo.compizza, made with flour, yeast, Salt, and water, has obviOus I pita.and analogiesin Greek, Turkish, and Middle Eastern i Brickpizza ovens lu:,,:"-9',o1:-1.f::l::::1:^r'I"^I::::T.:!:::.?:::3"'.'iis.definitelythe singlefood most firmly associated sourcesfor qualitybrick but it pizzaovensatbestwithlta|yandinparticularwithNap|es'Thefirst prices.order now! pizzabrickoveninfo fl:::fr:ffill'i'ni,''l3lin?:"'ilJ::.",T:"#llffi'I"Tfl.,* pizzasovens. But it was pizzawithout mozzarellaand tomatoes. and Naplesafter the fall of commercial pizza oven when the Lombardsinvaded the boot and settled betweenRome Conveyorovens for hish- theRo-AaJr t.qry,=$grr brorshtbuffaloeswitqt*T ry-pt9::?1111t::t^T:-t-t1fl,':: i|orn foodoperations Neaporitansaitors broueht the first seeds www.Star-Mfg.com I,Ft.lrq'ii'iojo.ur tesend, lJ- from Peru. -
Ar Yzt a Food Solutions
ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry. -
Holiday Recipes © 2017 WWL-TV
Holiday Recipes © 2017 WWL-TV. All rights reserved. Recipes on pages 17-87 appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton. Recipes on pages 90-96 appear with permission of Cajun Country Rice and recipe authors. Cajun Country Rice Logo and MeeMaw appear with permission of Cajun Country Rice. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register Logo appear with permission of Southern Food and Beverage Museum. IN THE KITCHEN | WWL-TV | WUPL Table of Contents Introduction Chef Kevin Belton Frank Davis 10 12 13 What is SoFAB? Sausage Bites Sweet Tater Casserole 15 17 19 Franksgiving: Mayflower-Style Sausage Stuffing with Smothered Creamed Spinach Turkey-Oyster Sauce Okra & Tomatoes 21 23 25 © 2017 WWL-TV. ALL RIGHTS RESERVED. | 3 IN THE KITCHEN | WWL-TV | WUPL Table of Contents Shrimp & Crab Creole Tomatoes Candied Yams Stuffed Bell Peppers 27 29 31 Sicilian Stuffed Frank's Oyster Dressing Oyster Patties Vegetables 33 35 37 Naturally Noel: Oysters Mac & Cheese Vegetables & Rice 39 41 43 4 | © 2017 WWL-TV. ALL RIGHTS RESERVED. IN THE KITCHEN | WWL-TV | WUPL Table of Contents Franksgiving Past: Cabbage & Sausage Trinity Dirty Rice Casserole 45 47 49 Black Eyed Peas White Beans & Shrimp Stuffed Mirliton 51 53 55 African Connections – Frank's Turkey Okra Gumbo Okra and Gumbo Andouille Gumbo 57 59 61 © 2017 WWL-TV. ALL RIGHTS RESERVED. | 5 IN THE KITCHEN | WWL-TV | WUPL Table of Contents Potato, Shrimp & Ham with Cane Spinach Salad Cheddar Soup Syrup Glaze 63 65 67 Gourmet Naturally Noel: Franksgiving N'Awlins French-Fried Christmas Goose Slow-Roased Turkey Turkey 69 71 73 Frank's Christmas Eggnog Brisket with Holiday Paneed Pork Loin Bread Pudding Broasted Yams 75 77 79 6 | © 2017 WWL-TV. -
Appetizers Soups and Salads Pizza Sandwiches and More Lunch Menu
Bar Fries 8.99 Mamma’s Classic Calamari 11.99 Appetizers Golden fries topped with monterey jack cheddar Lightly battered, fried, and sautéed with olive oil and cheese and bacon and served with ranch dressing tossed with pepperoncini Homemade Stuffed Red Pepper* 11.99 Fried Calamari 10.99 Red pepper stuffed with beef, cheese, pine nuts, Lightly battered and fried, served with our traditional breadcrumbs, and raisins red sauce Homemade Seafood Quahog 4.99 Homemade seafood stuffing baked to perfection Stuffed Mushrooms 7.99 Mamma’s own seafood stuffing Garlic Bread with Mozzarella Cheese 5.99 Eggplant Tower 14.99 Mozzarella Sticks 8.99 Pan-fried eggplant layered with imported prosciutto, Served with our traditional red sauce buffalo mozzarella, sliced tomatoes, and basil Chicken Tenders 9.99 drizzled with roasted garlic and oil balsamic glaze Plain, buffalo, or BBQ, ask about our rotating sauce Side of Eggplant 12.99 flavors Pan-fried eggplant layered with mozzarella cheese Wing Dings 10 for 9.99 and our traditional red sauce, baked to perfection Plain, buffalo, or BBQ Soups and Salads Tortellini Soup cup 5.99 bowl 7.99 Caprese Salad 11.99 Pizza Pasta Fagioli cup 6.49 bowl 8.49 Sliced vine ripened tomatoes, buffalo mozzarella, Gluten Free Pizza Available fresh basil, and olive oil, topped with a balsamic House Salad small 5.99 large 7.99 drizzle Traditional Cheese Pizza sm 11.50 lg 12.50 Caesar Salad small 6.99 large 9.99 Chicken Ranch Salad 12.99 Gluten Free Cheese (10”) 9.99 Greek Salad small 9.99 large 12.99 Breaded chicken, bacon, green -
Pizza Printable Reading Comprehension Name ______
History of Pizza Printable Reading Comprehension Name _____________________________________________ Pizza The story of modern pizza as we know began in Naples, Italy, in the late 1800s. Baker Raffaele Esposito is usually given credit for baking the first pizzas with tomato sauce, cheese, and toppings. According to legend, pizza was popularized when Esposito was asked to make a pizza for Italian King Umberto I and Queen Margherita when the royal pair visited Naples in 1889. Esposito allegedly baked three different pizzas. The Queen’s favorite was the one in which Esposito had designed in honor of Italy’s red, white, and green flag. It had basil, mozzarella cheese, and tomato sauce. Esposito named it Pizza Margherita in her honor. Pizza, however, failed to immediately take hold in Italy. As Italian immigrants came to the United States, however, pizza came with them. In 1905, the first United States pizzeria was established in New York City. The pizzeria, called Lombardi’s, still operates today. Soon, other pizzerias in New York City and beyond appeared. By World War II, pizza was one of America’s most popular foods. In the 1950s, the Totino family, of Minnesota, was thought to have produced the first frozen pizzas. In 1958, Frank and Dan Carney borrowed $600 from their parents and opened a pizzeria in Wichita, Kansas. They called their restaurant Pizza Hut because they didn’t have space for additional letters on their first sign. Pizza Hut became very popular and soon the brothers opened new restaurants and hence, the first pizza franchise was born. Today, there are more than 10,000 Pizza Hut restaurants. -
Appetizers Soups/Salads Parmesan Pasta Main Course
– dinner – appetizers soups/salads – antipasti – – Zuppe/ Insalate – ANTIPASTO PLATTER 16 CAPRESE SALAD 14 (Piatto Antipasto) (Insalata Caprese) Served with Seasonal Grilled Vegetables, Peppers, Olives, Burrata Cheese with Fresh Basil, Balsamic Glaze, Pesto, Marinated Tomatoes Artichokes and Crispy Baguettes CAESAR 9 EXTRAS: (Insalata alla Cesare) Four Artisanal Cheeses 7 Chopped Romaine Lettuce, Grape Tomatoes, Garlic Croutons, Parmesan Cheese, Charcuterie 5 Anchovy-Peppercorn Dressing FRIED MOZZARELLA 15 MEDITERRANEAN 9 (Mozzarella Fritta) (Insalata Mediterranean) House Made Mozzarella, Olive Oil Poached Tomatoes, Basil Oil Mixed Greens, Cucumber, Tomato, Pickled Red Onion, Artichoke, Castlevetrano Olives, Pecorino Cheese, SWEET BANANA PEPPERS 15 Red Wine Vinaigrette (Peperoni Imbottiti) Banana Peppers Stuffed with House-Made Sausage, MINESTRONE SOUP 9 Melted Mozzarella, Spicy Tomato Sauce Cannellini Beans, Summer Squash, Bell Peppers, Spinach and Tarragon FRIED CALAMARI 18 (Fritto Misto) SPICY TUSCAN SAUSAGE AND MUSHROOM SOUP 9 (Zuppa Toscana) Tender Calamari, Shrimp and Zucchini, Hot Pepper Rings, Fresh Basil, Spicy Tomato Marinara and Garlic Aioli Potatoes, Leeks, Kale parmesan – Parmigiana – EGGPLANT PARMESAN 27 CHICKEN PARMESAN 29 VEAL PARMESAN 34 (Melanzane alla Parmigiana) (Pollo alla Parmigiana) (Vitello alla Parmigiana) Breaded and Fried, Baked with Fresh Mozzarella, Breaded and Fried, Melted Mozzarella, Tender Veal Cutlets Breaded and Fried, Melted Mozzarella, House Marinara and Spaghetti Pasta House Marinara and Spaghetti -
Appetizers Homemade Pasta House Specials Seafood Chicken Veal Beef
Appetizers ESCAROLE & BEAN SOUP 8. HOUSE SALAD Spring mix medley, red onion, tomato, shaved parma with balsamic vinaigrette 8. CAESAR SALAD Homemade croutons and Caesar dressing 10. HOMEMADE MOZZARELLA Mozzarella, roasted red peppers, julienned sun-dried tomatoes, EVOO 12. SPIEDINI Italian bread francaise, stuffed with mozzarella, topped with capers, anchovy lemon butter 12. white wine sauce CLAMS CASINO Baked littleneck clams topped with bacon, red pepper, shallots and bread crumbs 12. FRIED CALAMARI Hot, medium or sweet tomato sauce 12. MUSSELS MARINARA PEI mussels in a mild spicy fra diavolo sauce 12. ZUPPA DI CLAMS Littlenecks in a garlic white wine sauce or fra diavolo 14. BROCCOLI RABE & SAUSAGE Broccoli rabe and crumbled Italian sausage sautéed in garlic and EVOO 14. Also available as dinner entrée with rigatoni 24. GRANDMA’S MEATBALL SAMPLER Sicilian with pine nuts and raisins, traditional, eggplant, 18. rice ball, and scoop of ricotta Homemade Pasta RIGATONI A LA VODKA Rigatoni in a creamy pink vodka sauce 22. SPAGHETTI ARRABBIATA Spicy tomato sauce made with chili and serrano peppers 22. FETTUCCINI ALFREDO Fettuccini in a creamy parmesan cheese sauce 23. MANICOTTI Homemade manicotti topped with marinara sauce 23. RAVIOLI Homemade cheese ravioli topped with marinara sauce 24. RIGATONI CARBONARA Pancetta, parmesan cheese, egg yolk and ground peppercorn tossed with 25. rigatoni RIGATONI BOLOGNESE Traditional Bolognese sauce over rigatoni 25. SPAGHETTI & MEATBALL Traditional meatball topped with marinara sauce over spaghetti 21. Gluten Free Pasta and Meatballs Available House Specials FRUTTI DI MARE FRA DIAVOLO Shrimp, scallops, clams, mussels and calamari in a 32. fra diavolo sauce, served over linguine BLACKENED SALMON Atlantic salmon over spring mix, grilled pineapple, mango and avocado 28. -
Steam Combination Oven Cookbook DGC 6000
United Kingdom Steam combination oven Miele Company Ltd. Fairacres, Marcham Road Abingdon cookbook Oxon, OX14 1TW Tel: 0845 365 0555 DGC 6000 Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with Miele Steam combination oven cookbook DGC 6000 MMS 13_0574 M.-Nr. 9 590 620 GB M.Nr 9802 9002 1 2 Foreword Dear Reader, When families come together, it is often around the dining table and so often when people enjoy each others’ company, food is at the centre of the occasion. We are privileged in being able to contribute to this by helping you enjoy your love of cooking. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele Test Kitchen. We have condensed our experience, passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful. We hope you will enjoy the results as much as you do the cooking. If you have any questions, comments or requests, please contact us on the telephone number shown on the back cover of this book. Happy cooking from The Miele test kitchen 3 4 Contents Foreword 3 Contents 5 Cooking for pleasure 9 Cooking functions 10 Optional accessories 18 Weights and measures 20 Charts 216 A-Z index 232 Baking Soups and starters Swiss roll with Herb rolls 74 Marinated vegetables 94 assorted fi llings 36 Wholemeal bread 76 Stuffed aubergines 96 Brioche plait 39 Pumpkin bread 77 Greek tomatoes 97 Palmier biscuits 40 Mixed grain bread 78 Courgette and goat's Butter cake 42 White rolls 80 cheese rolls 98 Swiss -
Step-By-Step to Cooking Success
Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 FALL CLASS SCHEDULE: September through December 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE Fall 2021 Classes at a Glance KNIFE