DOCSLIB.ORG

Roasted Chicken Quesadilla

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

At Wynkoop Brewing Company, our food has ingredients as our small-batch beer. Our dishes are been as popular as our house-made beers. It’s no made with an array of locally sourced ingredients, wonder. We serve freshly prepared, beer-inspired from produce and game meats to everyday comfort food that reflects our Colorado and Rocky staples. - Our well-trained chefs get continued Mountain western heritage, along with hearty training here under Executive Chef Bart Proffitt servings of the best English, American and South- (a seasoned veteran of the local culinary scene) western fare. - We also craft our elevated pub and our decades of restaurant experience ensure cuisine with the same care, concern and quality our food meets the highest of standards. ROASTED PLOUGHMAn’S PLATTER CHICKEN Local and homemade sausages served with QUESADILLA artisan cheeses, pickled hot peppers and Boston Roasted chicken with Cheddar cheese, brown bread 15.95 fresh pico de gallo, guacamole and drizzled with HUMMUS PLATE cilantro sour cream 8.75 Hummus, olive tapenade and sun-dried tomato LONDON WYNKOOP WINGS GF relish served with pepperoncini peppers, mixed CALLING IPA Chicken wings tossed in our homemade greens, warmed pita and roasted garlic cloves 9.75 Buffalo sauce10.25 A classic English-style India Pale Ale, cask conditioned QUESO DIP CALAMARI and dry hopped. 5.9% ABV Homemade queso dip served in a flour tortilla Domestic calamari dusted lightly with rice flour bowl with fresh corn tortilla chips 7.50 Add nacho PAIRS WELL WITH: and fried crisp. Served with tangy soy ginger sauce chicken or barbacoa beef 2.00 Ploughman’s Platter and sweet chile sauce 10.50 Fish & Chips STEAMED MUSSELS Mighty Red Gumbo ARTICHOKE & PEI mussels steamed in a white wine garlic broth PARMESAN DIP served with toast points 9.50 The original recipe. Homemade beer bread toasted WYNKOOP PRETZELS with melted garlic butter8.95 Two gigantic freshly baked pretzels served with queso dip and honey mustard 9.75 BYO NACHOS TWO GUNS PILSNER CRAB CAKES Crisp Czech-style pilsner with Pinto beans, green chili, queso, salsa, sour cream Two sautéed crab cakes served with Rail Yard beer a soft maltiness and clean finish. and guacamole served “dip” style with tortilla mustard sauce 11.50 4.9% ABV chips to “Build Your Own Nachos” 8.95 Add nacho chicken or barbacoa beef 2.00 PAIRS WELL WITH: BEER BATTERED Artichoke & Parmesan Dip ONION RINGS Spinach Salad Served with jalapeño Ranch dressing & queso 7.50 Mac & Cheese GORGONZOL A SOUP DU VEGETARIAN BUFFALO ALE JOUR GREEN CHILI CHILI GF Cup 3.95 • Bowl 5.00 Cup 3.95 • Bowl 5.00 Cup 3.95 • Bowl 5.00 Cup 4.50 • Bowl 5.75 GF GLUTEN-FREE Salad dressing choices: Blue Cheese, Honey Mustard, Balsamic Vinaigrette, Ranch, Russian PUB SALAD B3K SCHWARZBIER Romaine lettuce, mixed greens, tomato, German-style black lager, gently cucumber, carrots, radishes and croutons. Served roasted and thirst-quenching. with your choice of dressing 4.25 4.8% ABV SMOKED CHICKEN SALAD GF PAIRS WELL WITH: Smoked chicken, hearts of palm, bell pepper Colorado Lamb Sirloin and mango tossed with mixed greens and Reuben Sandwich Napa cabbage in BBQ Ranch dressing. Topped Spinach Salad SPINACH SALAD GF with shredded smoked Cheddar, hard-boiled egg Baby spinach tossed with maple vinaigrette, and grape tomatoes 10.25 topped with dried cranberries, rice flour fried SEARED AHI TUNA SALAD GF onions, blue cheese crumbles, toasted walnuts Wasabi pea crusted tuna served with Napa cabbage, and poached pears 8.95 bok choy, carrots, peppers and red cabbage with LIGHT RAIL ALE orange-miso dressing 11.50 ORIGINAL THAI Light bodied with gentle malts COBB SALAD GF and hops, perfect for craft beer TACO SALAD Chicken, avocado, bacon, tomatoes, cucumber, newcomers. 4.5% ABV Barbacoa beef served over mixed greens, roasted sweet and spicy peanuts and Thai dressing corn, black beans, tomatoes and queso fresco PAIRS WELL WITH: over mixed greens and rice noodles 9.95 tossed with jalapeño Ranch dressing and served in Hummus Plate a chipotle tortilla bowl 9.25 CAESAR SALAD Roasted Chicken Quesadilla Seared Ahi Tuna Salad Traditional salad of fresh romaine lettuce topped QUINOA & with shredded Asiago cheese and croutons 7.25 VEGETABLE SALAD Add chicken 2.95 Add shrimp 3.95 Quinoa salad served over mixed greens tossed in lemon-thyme vinaigrette with Roma tomatoes, red onions, cucumbers, carrots and baked pita chips 8.95 All sandwiches served with your choice of pub fries, homemade bacon potato salad, coleslaw, quinoa salad or fruit salad. Add: American, Swiss, Pepper Jack, Cheddar, Provolone, Blue Cheese, Sautéed Mushrooms, Sautéed Onions, Bacon or Guacamole 1.00 BBQ PORK SANDWICH CHEESE STEAK Slowly braised pork with BBQ sauce, smoked Philly-style sandwich stuffed with thinly sliced MILE HIPA Cheddar and sautéed onions on habenero- steak, peppers, onions and mushrooms. Topped Intense, sticky, Denver-style cornmeal bread 8.95 with white American cheese and served on an India Pale Ale. A hop head’s Amoroso roll 8.95 dream. 6.5% ABV HOMEMADE VEGGIE BURGER Our “beef” vegetable protein mixed with black DAGWOOD PAIRS WELL WITH: beans, garbanzo beans, peppers, onions and carrots Ham, turkey, bacon, Swiss, lettuce, tomato and Wynkoop Wings grilled and served on a freshly baked bun 8.95 avocado piled high on freshly baked Rail Yard BBQ Pork Sandwich bread with shallot mayonnaise 9.75 Fish & Chips REUBEN PATT Y’S Thinly sliced corned beef, sauerkraut, Swiss cheese ALL NATURAL BEEF BURGER CHILE BEER and Russian dressing on marbled rye bread 9.25 A ½ lb. of 100% natural beef charbroiled A Wynkoop specialty, to order on a freshly baked bun with lettuce, Anaheim and ancho pepper BUFFALO BURGER tomato and onion 8.95 flavors but no heat. 4.2% ABV A ½ lb. Great Plains buffalo meat charbroiled to order on a freshly baked bun with lettuce, tomato MONTEREY CHICKEN PAIRS WELL WITH: and onion 9.95 GORGONZOL A SOUP DU VEGETARIAN BUFFALO BYO Nachos Grilled Red Bird Farms chicken breast topped ALE JOUR GREEN CHILI CHILI Buffalo Taco Salad with provolone, avocado, mixed greens, TUNA MELT tomato and honey-mustard mayonnaise on Cup 3.95 • Bowl 5.00 Cup 3.95 • Bowl 5.00 Cup 3.95 • Bowl 5.00 Cup 4.50 • Bowl 5.75 Beer Battered Onion Rings Albacore tuna salad served on toasted sourdough a focaccia roll 9.25 with sliced tomato and melted Swiss cheese 8.95 GF GLUTEN-FREE PAN-SEARED BBQ RIBS GF CHICKEN SUPREME Patty’s Chile Beer braised pork ribs glazed with Topped with prosciutto and served with our homemade BBQ sauce served with pub fries home-made garlic spaetzle, vegetable of the day and coleslaw 17.95 and creamy mushroom sauce 14.95 VEGETARIAN COLORADO LAMB SIRLOIN GF FLATIRON STEAK GF CHICKEN CACCIATORE Marinated and grilled served with mushroom Grilled and served with Yukon Gold mashed potatoes, Grilled “chicken” wheat protein served over risotto, herb oil and red wine reduction19.95 herbed butter and seasonal vegetables20.95 penne pasta with a sauce of peppers, onions, GRILLED COLORADO mushrooms and grape tomatoes. Topped with ROCKY MOUNTAIN TROUT GF STRIPED BASS GF Asiago cheese 10.95 Lightly breaded with cornmeal and cranberries Served with barley pilaf, vegetable of the day and served over wild rice and seasonal vegetables. smoked tomato sauce 21.95 Topped with beurre blanc sauce 17.95 WIXA WEISS BUFFALO MEATLOAF A Bavarian, unfiltered ST. CHARLES ESB Served with Yukon Gold mashed potatoes, refresher with aromas of Tea colored and cask conditioned seasonal vegetables and roasted shallot-bacon clove and banana. 5.3% ABV demi glace 15.95 with toasted malt flavors and PAIRS WELL WITH: elegant hopping. 5.5% ABV VENISON MEDALLIONS Wynkoop Pretzels PAIRS WELL WITH: Pan-seared venison medallions served with Smoked Chicken Salad Flatiron Steak roasted potatoes, seasonal vegetables and Rocky Mountain Trout Shepherd’s Pie mushroom demi glace 20.95 Bangers & Mashers MIGHTY RED GUMBO MAC AND CHEESE Shrimp, chicken, Andouille sausage and A rich three cheese sauce and macaroni noodles okra served over white rice with home- topped with seasoned beer bread crumbs 9.50 baked cornbread 9.75 Add chicken 2.00 Add sausage 3.00 BANGERS & MASHERS BURRITO Grilled Scottish sausages with mustard Your choice of seasoned chicken, barbacoa beef, sauce, Wynkoop kraut, Yukon Gold or fresh grilled vegetables, with Cheddar cheese mashed potatoes and seasonal wrapped in a flour tortilla and smothered in vegetables 12.25 vegetarian green chili. Served with guacamole, pico de gallo, sour cream and black beans. FISH & CHIPS Vegetable 7.50 Beef or Chicken 9.50 I.P.A. beer battered Atlantic cod served with tartar sauce, pub fries and coleslaw 10.95 SHEPHERD’S PIE BUTTERMILK FRIED CHICKEN RAIL YARD ALE Braised Colorado lamb layered with celery, carrots Served with creamy herb gravy, Yukon Gold Smooth, malty amber ale. and Yukon Gold mashed potatoes inside a quinoa mashed potatoes, seasonal vegetables and a Our most popular beer. pastry crust. Topped with melted Asiago cheese home-baked biscuit 10.50 5.2% ABV and served with lamb gravy 10.75 STOUT BRAISED POT ROAST PAIRS WELL WITH: Buffalo & Beef Burgers Slowly cooked and served with rosemary gravy, Apple Tart Yukon Gold mashed potatoes, seasonal vegetables Buttermilk Fried Chicken and a home-baked biscuit 10.75 GF GLUTEN-FREE PEACH KOOPLER VEGAN PEANUT BUTTER Brandy marinated peaches baked inside a sweet CHOCOLATE CAKE pie crust topped with traditional brown betty and A vegan chocolate fudge cake filled with peanut vanilla ice cream 6.95 butter mousse topped with dark chocolate ganache icing 6.95 TRIPLE LEMON CAKE Homemade lemon cake layered with a lemon curd BLACK & TAN filling topped with lemon buttercream icing 5.95 COWTOWN Rich chocolate brownie swirled with cream cheese APPLE TART MILK STOUT and walnuts.
Recommended publications
  • BREAD CRUMBS TEXTURE of SPELT Joanna Korczyk

    BREAD CRUMBS TEXTURE of SPELT Joanna Korczyk

    BREAD CRUMBS TEXTURE OF SPELT Joanna Korczyk – Szabó*, Magdaléna Lacko – Bartošová Address(es): Joanna Korczyk-Szabó, Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Sustainable Agriculture and Herbology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic. *Corresponding author: [email protected] ARTICLE INFO ABSTRACT Received 21. 10. 2013 Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely Revised 26. 11. 2013 to dough rheology tests what inform on the baking suitability of the flour, as raw material. Evaluation of the mechanical properties of Accepted 9. 1. 2014 bread crumb is important not only for quality assurance in the bakeries, but also for assessing the effects of changes in dough ingredients Published 1. 2. 2014 and processing condition and also for describing the changes in bread crumb during storage. Crumb cellular structure is an important quality criterion used in commercial baking and research laboratories to judge bread quality alongside taste, crumb colour and crumb physical texture. In the framework of our research during the years 2010 – 2011 were analyzed selected indicators of bread crumb for Regular article texture quality of three Triticum spelta L. cultivars – Altgold, Rubiota and Ostro grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK), following the AACC (74-09) standard and expressed as crumb firmness (N), stiffness (N.mm-1) and relative elasticity (%). Our research proved that all selected indicators were significantly influenced by the year of growing and variety.
  • The Japan News / Recipe

    The Japan News / Recipe

    Recipe Depth and variety of Japan’s cuisine The “Delicious” page, published every Tuesday, introduces simple recipes, restaurants across the country and extensive background information about Japanese washoku cuisine. By uncovering the history of Japanese food and sharing choice anecdotes, we make cooking at home and dining out even more fun. Our recipe columns In this column, we look back over changes in Japanese cuisine by featuring popular recipes carried in The Yomiuri Shimbun over the past century. Preparing a meal for oneself often comes with many complaints such as, “Cooking just for me is annoying,” and “I don’t know if I can eat everything by myself.” In this series, cooking researchers share tips for making delicious meals just for you. In this column, Tamako Sakamoto, a culinary expert who previously wrote the column “Taste of Home” for The Japan News, introduces tips for home-style dishes typically enjoyed by Japanese families. Taste of Japanese mom Chikuzen-ni Chikuzen refers to northwestern Fukuoka Prefecture. Although the dish is widely known as Chikuzen-ni, local people usually call the dish game-ni. There are several possible origins of the name. One idea is that it comes from “gamekomu,” a local dialect word for “bringing together” various leftover vegetables, even scraps, in a pan. Another theory is that turtle (kame) or soft-shelled turtle (suppon) were cooked together. There are also various views about the roots of the dish. One is that it was a battlefield dish of the Kuroda clan in the Chikuzen district, while another suggests the dish was created by warriors who were stationed in Hakata, Fukuoka Prefecture, when Toyotomi Hideyoshi sent a large army to the Korean Peninsula in the 16th century.
  • Granny White

    Granny White

    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
  • Oven Fried Chicken Tenders a Delicious and Healthy Alternative to Traditional Fried Chicken

    Oven Fried Chicken Tenders a Delicious and Healthy Alternative to Traditional Fried Chicken

    Oven Fried Chicken Tenders A delicious and healthy alternative to traditional fried chicken. Storage instructions: Refrigerate and reheat in the oven. You can also freeze in a single layer on a cookie sheet and then transfer to a plastic storage bag for a quick snack anytime. U.S. Metric 1 cup Breadcrumbs, whole wheat 110g 3 Tbsp Parmesan Cheese, grated 15g 1/4 tsp Garlic Powder 0.75 g 1/4 tsp Thyme, dried 0.25 g 1/4 tsp Kosher Salt 1.5 g To taste Black Pepper, ground To taste 2 large Eggs, beaten 2 large 1 lb Chicken Breasts (about 2), boneless and skinless 455 g Pinch Cayenne Pepper (optional) Pinch Preparation: 1. Gather all ingredients and equipment. Preheat oven to 400°F (200°C). 2. Mix bread crumbs with the parmesan, garlic powder, thyme, salt, pepper, and cayenne. 3. Place eggs and bread crumb mixture in 2 separate shallow dishes. 4. Pat chicken dry and cut each chicken breast into "thumb sized" pieces. 5. Run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. 6. Lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Shake excess crumbs off chicken. 7. Place the chicken on a baking pan or baking rack and then place in oven. Bake for 10-15 minutes or until the internal temperature reaches 165°F (74°C). **Nutrition Facts on Reverse 4/30/18 Nutrition Facts 4 Servings Serving size 4 ounces (2-4 tenders) Amount per serving Calories 280 Calories from Fat 60 Total Fat 7 g Saturated Fat 3 g Trans Fat 0 g Monounsaturated Fat 0 g Cholesterol 160 mg Sodium 400 mg Total Carbohydrate 22 g Dietary Fiber 3 g Total Sugars 0 g Includes 0g Added Sugars Protein 31 g Vitamin D 0 % Calcium 0 % Iron 0 % Potassium 120 mg Phosphorus 1 mg 4/30/18.
  • Doughs Breads Buns & Rolls Pastries

    Doughs Breads Buns & Rolls Pastries

    Breads Buns & Rolls Pastries White / 100% Whole Wheat Hamburger Buns (Dozen) Strudel French 650g $2.15 White 750g $2.90 Apple 20” / 880g $6.00 Regular 650g $2.15 Sesame 750g $2.90 Cherry 20” / 880g $6.60 Sandwich 650g $2.20 Whole Wheat 750g $2.90 Wild Blueberry 20” / 880g $7.00 Salt Free 650g $2.80 Dinner Rolls (Dozen) Pies (Special, by order only!) Featuring our Butter - Spelt flour crust White 410g $2.20 Baguette 350g $1.95 Apple 8” / 720g $6.20 Sesame 410g $2.20 Rye Breads Apple Crumble 8” / 720g $6.50 Whole Wheat 410g $2.20 Light Regular 850g $3.40 Cherry 8” / 720g $6.80 Hot Dog Buns (Dozen) Caraway Wild Blueberry 8” / 720g $7.20 (Baked Wed. & Fri. only) 850g $3.60 White 690g $2.90 Pound Cake Sunflower 850g $3.60 Whole Wheat 690g $2.90 Plain 435g $3.45 80% Whole Rye 850g $3.60 Kaiser Rolls (Individual) (Baked Wed. & Thurs. only) Carrot 435g $3.50 White 115g $0.50 7-Grain Lemon Poppy Seed 435g $3.75 Whole Wheat 115g $0.50 Small 575g $2.85 Banana 630g $4.60 Specialty (Individual) Large 900g $3.95 Cookies Raisin Buns 75g $0.50 Baguette 350g $2.40 Chocolate Chip 450g $4.50 Crusty Buns / Shripper 65g $0.35 Raisin Oatmeal Raisin 450g $4.50 Salt Sticks 60g $0.40 Small 700g $3.20 Coconut 450g $4.50 Poppy Seed Sticks 60g $0.40 Large 1400g $6.00 The Triple Buffalo Buns 150g $0.60 (Oatmeal, Coconut & chocolate chip) 450g $4.50 Specialty Panini Buns 110g $0.60 Danish Braided Loaf 650g $2.75 Muesli Buns 70g $0.55 • Apple Flax 550g $2.65 Flax Buns 60g $0.50 • Cherry Muesli 575g $3.50 • Wild Blueberry 7-Grain Buns 60g $0.50 140g $1.25 Natural Sourdough • Lemon (Baked Wed.
  • Externer Brief

    Externer Brief

    Herb butter with walnut-and-beer bread Serves: 4 INGREDIENTS PREPARATION For the butter: For the butter, place the cream in a clean screw-top jar. Screw the lid 750 ml cream, room temperature on tight and shake well for around 3 minutes until the cream Ice-cold water separates and the butter flakes are clearly distinguishable. A handful of herb flowers, e.g. lavender, daisies, chives Pour the contents of the jar through a sieve and put the liquid Sea salt (buttermilk) to one side for later consumption. Put the butter in a bowl of iced water and knead it vigorously into a mass so that the For the bread: remaining buttermilk dissipates. Put the ball of butter into a bowl. 50 g walnuts Wash the herbs, shake them dry, chop them and combine with the 50 g hazelnuts butter together with a pinch of salt. Put the herb-flower butter in a 50 g pumpkin seeds sealed container and refrigerate until shortly before serving. 50 g oats 50 g dried tomatoes, chopped To make the bread, knead all the ingredients with 200ml of lukewarm 1 tbs chopped olives water and the beer until it turns into dough, then let it rise in a warm 275 g dinkel-wheat flour, type 630 place for approx. 2 hours. Quickly dampen the plant pot and line it 2 tsp sea salt with baking paper. Put the dough into it. Allow it to rise again using 1 packet of dried yeast the Dough Proving Function, level 1 (or in a warm place).
  • Richard C Swift Ltd - Our Range of Breads

    Richard C Swift Ltd - Our Range of Breads

    Richard C Swift Ltd - Our range of breads Wholemeal Breads Shropshire brown A local bread created using a blend of three malts; malted wheat flakes and untreated flour. This mixture creates a loaf with a taste all of its own, moist and nutty, one definitely to try! Malts used: Choco - Red - Cream Shropshire Crunch This loaf is made from an untreated, malted white flour base. Its nut and grain content gives this bread a flavour all of its own, and although similar, should not be mistaken with Granary. Simply by adding sesame seeds, poppy seeds, and cracked wheat, we are able to offer you a different taste and texture loaf, in the shape of mixed grain. The added wheat does increase the fibre content, but not to the extent of a wholemeal loaf. Rustic This bread is made entirely from wheat flakes, which are blended together twice, firstly just with salt, secondly with yeast and improvers to give a soft easy eating loaf. It again gives people the chance to eat wholemeal bread with a difference. White Breads Our white breads which include large and small loaves, sticks and rolls are produced using a strong bakers flour called 'Churchill' supplied by Matthews Cotswold Flour Mill. This is an untreated white flour which is delivered to us in bulk from a tanker and stored in our silo. At the moment we use an average of 3 tonnes per week. We move the flour using a hopper system which blows the flour directly into the bake house, it allows us to weigh the required amount straight into the mixing bowl.
  • S'crumb'tious CRUMBSTM

    S'crumb'tious CRUMBSTM

    4/5/2019 S’crumb’tious CRUMBSTM Taste and Texture » Phenomenal User Friendly Applications » Endless Ingredients and Nutrition » Best Available Food Allergen Friendly » Gluten & Casein Free, Vegan Simply, the Best Bread Crumbs in the World. Chip’r “Eat together, Live Together” F www.gfxcftrends.com 1 About Us – GFxCF Trends GFxCF Trends is dedicated to providing a great food experience for everyone eating together at the same table. Including, our growing gluten and casein intolerant family and friends who find limited healthy choices that everyone eating together likes. We are starting with the basics. Crumbs…real bread crumbs! Our S’crumb’tious CRUMBS퐓퐌 are a transparent food with minimal ingredients so you know exactly what you are eating. Made from a foundation of high quality rice flour, corn and potato starch. No gluten, No casein, No eggs, No salt! Just enough natural cane sugar to feed the yeast during preparation. A premium bread crumb for all your coating, filler, and topping applications. Whether or not you have a food allergy or prefer a Vegan diet, these are Simply the best bread crumbs in the world! Make any recipe better with a S'crumb'tious Coating퐓퐌 or a S'crumb'tious Topping퐓퐌. Find a growing inventory of great recipes and tips for cooking on our website at: www.gfxcftrends.com F www.gfxcftrends.com 2 The story behind our crumbs Chip’r is our S’crumb’tious chipmunk. He knows a real great crumb can make any recipe better! Our story can be traced back to over a 100 years ago in France when a French baker developed his version of a French bread loaf.
  • Sourdough-Beer-Bread-Recipe

    Sourdough-Beer-Bread-Recipe

    SOURDOUGH BEER BREAD 1 Medium Loaf Preparation: Max 23 Cook: approx. 1 hour hours EQUIPMENT Dutch oven or a roasting tin with a lid Baking parchment Plastic wrap 2 mixing bowls Wooden spoon Banneton basket or proofing basket/bowl Kitchen towel Razor blade or very sharp knife (for scoring) Kitchen scales Plastic dough scraper INGREDIENTS 400g white bread flour (I use Heygates) 100g wholemeal bread flour 100g active ‘starter‘ 2tsp brown sugar 2tsp salt 250ml Heineken METHOD 1. Combine both types of flour and sourdough starter with the Heineken in a bowl. Add the sugar and the salt and mix together with a wooden spoon. You will see that it forms a shaggy ball (not at all smooth). If it really is very dry and not holding together, add a little bit more beer (only a desert spoon at a time). Using your hands, keep manipulating the dough mixture until the flour, starter, salt and sugar are completely incorporated. 2. Put the dough into a very lightly oiled bowl and cover it with a damp cloth to prove – I leave this covered in the kitchen for 9 hours!! ______________________________________________________________________________ Website: Hawkhursthomemaker.com 3. After 9 hours, you’ll see that the dough has risen to probably twice its original size. It will be very much more stretchy. So, for the next 2 hours every half an hour – ‘stretch and fold‘ your bread – see Step 5 in my Sourdough Loaf for Beginners recipe. Then, leaving the dough in its bowl, cover the bowl with plas- tic wrap and leave it to rest for another hour.
  • Starters KETTLE & GREENS SANDWICHES the GOODS

    Starters KETTLE & GREENS SANDWICHES the GOODS

    FOOD MENU Starters KETTLE & GREENS ROASTED AVOCADO NACHOS $14 add grilled or crispy chicken for $5 Potato chips, avocado, house beer cheese, goat cheese, charred corn salsa, Anaheim chiles, coriander chutney, pickled onion, fresh NORTHWEST SALAD $14/8 cilantro, & pickled jalapeno Roasted Beets, goat cheese, red onion, baby spinach, candied POPCORN CAULIFLOWER $12 pecans and huckleberry vinaigrette Crispy fried cauliflower tossed in local hot sauce & served with MISO BLT SALAD $14/8 pickled carrots, topped with Brush Creek blue cheese & fresh Greens, miso vinaigrette, cherry tomatoes, green onions, mint, cilantro cilantro, seed mix, & pork belly croutons REPUB FRIES $12 KALE SALAD $13/8 Fries with our BBQ spice, red pepper sauce, garlic aioli, & topped Baby kale, pretzel croutons, garlic confit, shaved lemon zest, with fresh cilantro, & Brush Creek blue cheese add a fried egg $1 Reggiano cheese and creamy garlic dressing HIMALAYAN SEA SALT PRETZEL $12 REPUBLIC CHILI $9 Served with our beer cheese sauce and beer mustard Our house chili topped with pork belly, coriander chutney, pickled BELLY SNACKS $11 onions, cilantro, and pickled jalapenos Cured and slow-cooked pork belly, crisp-fried and tossed in maple CARROT SOUP $7 powdered sugar, & served with chili aioli, pickled ginger, & topped with fresh cilantro Topped with cilantro sauce, toasted coconut and curry powder CRISPY GARLIC DIP $13 Roasted garlic whipped with cheese and sour cream, topped with crispy garlic, olive oil, cilantro, lemon zest and smoked black SANDWICHES pepper, & served
  • Roasted Asparagus with Bread Crumbs & Herbs Recipe Borrowed from Sara Forte’S Book the Sprouted Kitchen Serves 3-4 1

    Roasted Asparagus with Bread Crumbs & Herbs Recipe Borrowed from Sara Forte’S Book the Sprouted Kitchen Serves 3-4 1

    Harmony Valley Farm An update for our Community Supported Agriculture Members - Since 1993 May 30-31, 2014 Staying True to Your Roots This Week’s Box By Andrea Yoder & Richard de Wilde OòÙó®ÄãÙ PÙÝÄ®ÖÝ ÊÙ OÄ®ÊÄÝ: We have come to the end of our parsnip stores The most recent issue of Mother Earth un l the fall, and are just star ng to harvest overwintered onions. More to come! News featured an interes ng ar cle writ- GÙÄ GÙ½®: Green garlic can be used in place of scallions or garlic cloves in any ten by journalist Richard Manning. The recipe. The en re plant is edible from the lower, white por on all the way to the ends tle of his ar cle was “Hidden Downsides of the green tops. Enjoy green garlic raw or cooked. of the Green Revolu on.” In this ar cle, AÙç¦ç½: Arugula is a spicy salad green that can add a lot of fl avor to your meal when Manning links the impact industrial agri- used in spring salads. Arugula leaves are more delicate in comparison to spinach. It is culture has had on the decline of human best to dress arugula using a light vinaigre e just before serving. health and well-being around the world. SÊÙÙ½: Sorrel is a versa le spring green that can be enjoyed both raw or cooked. It With an increasing emphasis on increas- has a bright citrus fl avor that will get your a en on. Try sorrel in your morning fruit ing yields to “feed the world,” perhaps smoothie and have an invigora ng day! we’ve forgo en some of the fundamen- Sçã M®ø ÊÙ BÙÊʽ® R: Both the baby greens mix and the broccoli raab are tal basics of what it means to “feed the fl avorful Asian greens that are delicious when simply wilted in a hot pan with oil and world.” Manning introduces his thoughts drizzled with sesame oil.
  • Recipes Recipes

    Recipes Recipes

    Chapter 5 RecipesRecipes Chapter 5 Recipes 51 Introduction Skill Levels Some cooks consider a recipe to be a suggestion; others look at it as the final word. We think of recipes as a starting point. All recipes can be modified to personal taste, seasonality of ingredients, and/or cost and availability of food. LunchBox Envy points you in the right direction and you can fill in the gaps. Keep it simple and easy or make it more challenging. The choice is yours. Recipes are split into The Main Dish, Vegetables, Fruits, Drinks, Treats and Snacks, and Dips and Spreads. All sections after the Basics start with a helpful list of lunch components that need little or no preparation. These are quick, healthy items; great for packing in the lunch box when you are in a rush. Basics (pages 54 to 66) are foods, such as rice or pasta, that form the base of many of our recipes. Save time by making a double or triple batch of all these ingredients, then freeze them or have them available in the refrigerator for the week. Plan meals around the basics you have already prepared. Most foods are good for a week in the refrigerator or 3 months in the freezer. Formulas and Recipes Most sections start with a Formula, which allows a recipe to be adaptable. They are ideas and starting points. Don’t limit yourself to the few ingredients we’ve decided to include. Formulas are guidelines, while recipes are specific instructions. Skill Level Icons Recipes have three skill levels, as indicated by the icons below the Zucchini or Carrot Muffins recipe title.