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Fish Stew This Is a Super Easy, Hearty Recipe That's Also Very Versatile. You
Fish Stew This is a super easy, hearty recipe that’s also very versatile. You can use any amounts of different fish and shellfish and to make it even more filing, add some cooked new potatoes, chickpeas or beans. Greens like spinach, green beans or peas also work really well. Using our homemade fish soup as a base, this dish is inspired by the famous French fish stew bouillabaisse from the port city of Marseilles. It’s a very fragrant stew to which you can add a variety of fish and shellfish. All of the following ingredients are available in our shop. Ingredients: 200g salmon or mixed firm fish 1 tub Sandys fish soup ¼ bunch of parsley roughly chopped 1 lemon 1 pot of Rouille red pepper sauce - optional Tip: To test the fish use a thin knife or skewer and push into the thickest part of the fish, if it slides in with no resistance or springiness it’s done! Place a large dollop of Rouille sauce on top the stew, with a lemon wedge and dressing of parsley before serving. Method: - Put the sauce in a pan - Place the salmon on top placing a lid on the pan and steadily bring the stew up to the boil - Once it starts to bubble, reduce the heat to a gentle simmer until the fish is cooked this should take about 12 – 15 minutes - If using raw shellfish cook in the sauce for approximately 5 minutes until they are all open - If using our frozen seafood mix or cooked shellfish make sure it is defrosted and simply heat through in the sauce - If the sauce gets to thick just add a touch of water . -
World Expo Milano Ggrouproup Traveltravel Toto Italyitaly Sincesince 19851985 Gadis Italia Since 1985
2015 World Expo Milano GGrouproup ttravelravel ttoo IItalytaly ssinceince 11985985 Gadis Italia Since 1985 Travel Ideas 2015 This is the 30th Gadis catalogue. Soon we will be New tours and evergreens celebrating our 3rd decade of business in the Group Incoming industry. Our clients often com- pliment us on how we are just as enthusiastic and New ideas for your travel excursions passionate about what we are doing today, as we were when we started 30 years ago. The best of Italian We feel honoured and even more motivated to Food and wine tradition keep doing our very best to share our knowl- edge and appreciation of Italy: the marvellous, Music related extraordinary, and (at times) complicated coun- Program try that it is. With help from the entire team, we wanted the new catalogue to emphasise fresh Art cities of Italy ideas and newly inspired itineraries for our cli- ents; now more than ever it is important to off er tantalising products that whet tourists’ appetites Active travel for exploration. We believe we are headed in the right direction; especially considering the growing success of our Our favourite hotels suitable for groups specially crafted - sometimes exclusive - itinerar- ies for groups and events. We accompany you on your journey through Italy’s regions with more Selected Events than 200 travel ideas. If you don’t fi nd one that interests you, please do call us: we have plenty more ideas that we haven't yet published! S Travel slowly, enjoy fully lo w Happy reading from your Gadis Team! News, curious facts and useful information -
Sheep Based Cuisine Synthesis Report First Draft
CULTURE AND NATURE: THE EUROPEAN HERITAGE OF SHEEP FARMING AND PASTORAL LIFE RESEARCH THEME: SHEEP BASED CUISINE SYNTHESIS REPORT FIRST DRAFT By Zsolt Sári HUNGARIAN OPEN AIR MUSEUM January 2012 INTRODUCTION The history of sheep consume and sheep based cuisine in Europe. While hunger is a biologic drive, food and eating serve not only the purpose to meet physiological needs but they are more: a characteristic pillar of our culture. Food and nutrition have been broadly determined by environment and economy. At the same time they are bound to the culture and the psychological characteristics of particular ethnic groups. The idea of cuisine of every human society is largely ethnically charged and quite often this is one more sign of diversity between communities, ethnic groups and people. In ancient times sheep and shepherds were inextricably tied to the mythology and legends of the time. According to ancient Greek mythology Amaltheia was the she-goat nurse of the god Zeus who nourished him with her milk in a cave on Mount Ida in Crete. When the god reached maturity he created his thunder-shield (aigis) from her hide and the ‘horn of plenty’ (keras amaltheias or cornucopia) from her horn. Sheep breeding played an important role in ancient Greek economy as Homer and Hesiod testify in their writings. Indeed, during the Homeric age, meat was a staple food: lambs, goats, calves, giblets were charcoal grilled. In several Rhapsodies of Homer’s Odyssey, referring to events that took place circa 1180 BC, there is mention of roasting lamb on the spit. Homer called Ancient Thrace „the mother of sheep”. -
Restaurant Oriental Wa-Lok
RESTAURANT ORIENTAL WA-LOK DIRECCIÓN:JR.PARURO N.864-LIMA TÉLEFONO: (01) 4270727 RESTAURANT ORIENTAL WA-LOK BOCADITOS APPETIZER 1. JA KAO S/.21.00 Shrimp dumpling 2. CHI CHON FAN CON CARNE S/.17.00 Rice noodle roll with beef 3. CHIN CHON FAN CON LAN GOSTINO S/.20.00 Rice noodle roll with shrimp 4. CHIN CHON FAN SOLO S/.14.00 Rice noodle roll 5. CHIN CHON FAN CON VERDURAS S/.17.00 Rice noodle with vegetables 6. SAM SEN KAO S/.25.00 Pork, mushrooms and green pea dumplings 7. BOLA DE CARNE S/.19.00 Steam meat in shape of ball 8. SIU MAI DE CARNE S/.18.00 Siumai dumpling with beef 9. SIU MAI DE CHANCHO Y LANGOSTINO S/.18.00 Siumai dumpling with pork and shrimp 10. COSTILLA CON TAUSI S/.17.00 Steam short ribs with black beans sauce 11. PATITA DE POLLO CON TAUSI S/.17.00 Chicken feet with black beans 12. ENROLIADO DE PRIMAVERA S/.17.00 Spring rolls 13. ENROLLADO 100 FLORES S/.40.00 100 flowers rolls 14. WANTAN FRITO S/.18.00 Fried wonton 15. SUI KAO FRITO S/.20.00 Fried suikao 16. JAKAO FRITO S/.21.00 Fried shrimp dumpling Dirección: Jr. Paruro N.864-LIMA Tel: (01) 4270727 RESTAURANT ORIENTAL WA-LOK 17. MIN PAO ESPECIAL S/.13.00 Steamed special bun (baozi) 18. MIN PAO DE CHANCHO S/.11.00 Steamed pork bun (baozi) 19. MIN PAO DE POLLO S/.11.00 Steamed chicken bun (baozi) 20. MIN PAO DULCE S/.10.00 Sweet bun (baozi) 21. -
The Westfield Leader
THE UADINO WEEKLY NEW SPAPER UNION COUNTY. ,,THE WESTFIELD01' LEADER. WESTI'IELD, NEW JERSEY, WEDNESDAY, JANUAllY 18, 11111. TWEL PAOJIB.-t omftl VII fDUCE HIT Y. M. c. A. WORTHLESS UTILIZE ... PASSESMAlE A !WPLANESTFIELD TO THE OLD CHECK-CAUGHT TO I ESTIGA E. CHURCH BUILDING WONLr=CRT'S NV TE M. hi to IR Re H. Middleditch len Without Place ...It d be Old Yount 1 Oltender-Held C. A. tor Wants an1 So"" .. to Y. M. II Plainfield Grand Jury Explanation of Questions Hard\'\'ore f llcmdaf Asked Local Oa e'Nnlns a JHDa lll&ll, •u aaT• hla near.• u Ira V...bonle, ahumb at rell.deDOG aepal Ia n"rlns completion, u Plalutleld, in a Ilia 1111• Newspaper 11 to become tile quettlon u to wbat ..,.. tile wllo._11 lltOre of MOOile)' ot the old cbiUob bulldlnl on the a pur· • t-rowert &114 attet mulnl Noeer Good sua tlon• land adjolnlnl Ia comln1 111 for 1en· Store eral dlacnulon amon• tb cltllena of : a : .. l A. A. Mak• WNttleld, who have tbe lnterHt of on National B&DII!:u to tbe: oa tiM! Peoplee for Future Busfne• Method• ;��a:. :: tbe town at beart. It bu been tbe =ei'\IM d:: of and:::: endoraed L. N. Aruol4 bope or many tbat tbe old bulldlnl fOr flt. Tbe elerll: ..,.. auaplclona II i.s the corner of fe t Jt 1 Ud refnlld to calh tbe ebetlll: and - • Wblcb more Or - a Cberlabed the ..-, u e a lend111arll. would not bave to be ro· and Broad Streets. taua-.tlatJOIILI mane•r left the atore. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
PRIER COOKBOOK 2021 Anne Hot Crab Dip
YumPRIER COOKBOOK 2021 Anne Hot Crab Dip 2 CONTENTS SIDES & SALADS Hot Crab Dip ............................................................................... 5 Baked Italian Sausage Pasta ...........................................43 Roasted Asparagus Salad .................................................. 6 Breakfast Bake .......................................................................44 Ileen Rush’s Wilted Lettuce ................................................7 Corned Beef and Cabbage ...............................................45 Green Chili Enchiladas Pear, Walnut, and Blue Cheese Salad ..........................8 Best Darn Ham Sandwiches You’ll Ever Have ........46 Corned Beef and Cabbage Chinese Chicken Salad ........................................................Black Bean and9 Cabbagel Crock Pot Runza .......................................................................47 Cilantro Dressing ...................................................................Chicken 10 Cabbage and Noodles .......................................................Shrimp Scampi48 Dry Rub Seasoning Mix ......................................................11 Crock Pot BBQ Pulled Pork ...............................................49 Slow Cooker Chicken Chili Corn Sesame Saute .............................................................12 Garlic ApricotBeef Pork Meatballs Chops .................................................50 Italian Bake Lemon and Thyme Potato Gratin ....................................13 Turkey Chili Taco Soup ........................................................Shrimp -
Las Vegas Daily Optic, 03-08-1904 the Las Vegas Publishing Co
University of New Mexico UNM Digital Repository Las Vegas Daily Optic, 1896-1907 New Mexico Historical Newspapers 3-8-1904 Las Vegas Daily Optic, 03-08-1904 The Las Vegas Publishing Co. & The eopleP 's Paper Follow this and additional works at: https://digitalrepository.unm.edu/lvdo_news Recommended Citation The Las Vegas Publishing Co. & The eP ople's Paper. "Las Vegas Daily Optic, 03-08-1904." (1904). https://digitalrepository.unm.edu/ lvdo_news/855 This Newspaper is brought to you for free and open access by the New Mexico Historical Newspapers at UNM Digital Repository. It has been accepted for inclusion in Las Vegas Daily Optic, 1896-1907 by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. OPTIC ADS OPTIC ADS , SAVE MONEY MAKE MONEY FOR READERS THE LAB YEdiJAB DMLT OPTION FOR USERS LAS ' VOL. XXV. VEGAS, NEW MEXICO, TUESDAY EVENING, MARCH 8, 1004. I NO. 100. completed by the local republican thought that three of his brothers had organizations for the reception and THE married plural wives and that two PRESIDENTS entertainment of the delegates. It is SLIT sisters bad married into polygamous PREPARING FOR THE expected that the attendance will ex- families. ceed 600, as large delgatlons are prom' v To Acquire Title In Grant Ised by Chicago, Rockford, Freeport. IIIUIRY Tbe senate today passed the bill Galesburg, Jacksonville and other authorizing the secretary of the inter ON JOINT STATEHUOD cities of the state. ior to acquire a title to lands In In WORST III KARRISBURC The business session will begin, at dian reservations within the land 9 o'clock tomorrow morning and will grant of the Atlantic and Pacific rail Mrs. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
FM86-MARSEILLE.Pdf
For decades, Marseille trailed an unsavory reputation as a dirty, chaotic city practically synonymous with the French Connection. But this 2,600-year-old metropolis has been cleaning up its act and is suddenly stylish— yet has lost none of its soul. By Amy Serafin Terraces at the newly renovated Sofitel Hotel offer sparkling views of the Vieux Port. Cosmopolitan Marseille feels more like a collection of villages than a major metropolis. Clockwise from top left: The ethnically diverse Cours Julien neighborhood; a fisherman reeling in his nets; an aerial view of the picturesque Panier; a North African restaurant in Cours Julien; the Capucins market, known for its Mediterranean specialties. rest of France,” explains François Tonneau, journalist at the local newspaper La Provence. That attitude started to change following the 1995 election of the current mayor, Jean-Claude Gaudin. Born and bred in Marseille, Gaudin is also a member of the Senate and close to the movers and shakers in Paris. He has used his office to garner state and regional support for local projects and to attract private invest- ment, convincing companies to stay while encouraging new ones to move in, notably hi-tech industries such as telecommunications. Visitors get a sense of this new Marseille the moment they arrive at the Saint Charles train station. Dating from the 19th century, it has been renovated and expanded, becoming a sleek and airy termi- , nus for the TGV Med that links Paris to this sun-kissed city just in TGV the hurtles past white time for lunch. When the line was inaugurated in 2001, the impact rock and scrubby greenery beneath an was immediate: The distance between the two cities felt like a day impossibly blue sky, enters a tunnel under trip, and residents of both started jumping on the train without a the mountains and rockets out the other second thought. -
Greco-Roman Collective Learning Man- Aged to Live On
7 GRECO- ROMAN CIVILIZATION 1150L GRECO- ROMAN EARLY EXPERIMENTS IN PARTICIPATORY GOVERNMENT By Cynthia Stokes Brown, adapted by Newsela Instead of rule by a single person, Athens and Rome developed governments with widespread participation by male elites, which lasted about 170 years in Athens and 480 years in Rome. 2 3 Deep time Present-day Greece, with Athens as its capital, and Italy, with Rome as its capital, are neighbors along the northern shore of the Mediterranean Sea. Eighty-five million years ago they were already neighbors, but across the sea in Africa. By 55 million years ago, continental drift had carried the Euro- pean and African continents together. By 5 million years ago, the promon- tory consisting of the future Italy and Greece had collided with the European crust, overriding it, creating the Alps and the mountains of Greece. After 5 million years of rocks and water pouring out of the Alps over Italy, countless earthquakes, the apparent drying out and refilling of the Med- iterranean Sea, and microplates (Corsica and Sardinia) swinging down the Italian peninsula, the northern coast of the Mediterranean became the setting for the development of two distinctive societies, with the Romans eventually swallowing the Greeks as part of the Roman Empire. Location and food On the Greek peninsula, the Greeks occupied the southern shoreline, called Attica. Another group, the Macedonians, inhabited the northern territories. Attica was composed of rocky soil on steep mountains. The soil was poor, so Greeks had limited options for food. They grew barley, grapes, olive trees, figs, and lentils. They also raised sheep and goats. -
Hao Noodle and Tea West Village
Hao Noodle and Tea West Village Spring specials Appetizer Yellow Croaker Aspic Jelly with Caviar ! 28 Osetra caviar, yellow croaker fish, Chinese cooking wine, ginger, scallion, chili pepper, gelatin Sweet and Sour Ribs 12 Pork baby ribs, caramelized sweet soy sauce, rice vinegar Smoked Fish 12 Fried sole fish filet, smoked sweet soy sauce Chicken Salad in House Special Chili Oil !! 20 Steamed organic boneless chicken in spiced oil, cucumber, cilantro, garlic, ginger, scallion, peanut, sesame, soy sauce, vinegar *All-nature high-quality chicken from Pennsylvania Mushroom Salad with Fresh Fennel V 8 Cooked white mushroom, fresh fennel leaves, scallion oil Ginger Spinach V 8 Steamed spinach, fresh ginger sauce, served cold Mung Bean Jelly with Roasted Salsa Sauce !V 10 Mung bean jelly noodle, roasted green pepper, garlic, scallion Celery Salad with Soy Sauce !V 12 Chinese celery, cilantro, fresh chili pepper, soy sauce Bean Curd in Chili Oil !V 8 Soybean curd, chili oil, Szechuan pepper, sesame, cilantro Wood Ear Mushroom Salad !V 8 Black wood ear mushroom, fresh spicy red pepper, scallion, vinegar Dim Sum Soup Dumpling (4) 8 Pork, ginger, sesame oil Steamed Dumplings (6) / 8 Options: Pork and watercress / Egg and Chive Pork, shrimp, watercress/ egg, chive, ginger, sesame oil Siu Mai (4) 8 Sticky black rice, bacon, mushroom Pan Seared Dumplings (4) 8 Pork, chicken stock, shrimp, scallion, ginger, sesame oil Pan Seared Egg and Chive Bun (1) 6 Egg, chive, shrimp Shrimp Wonton (6) 8 Options: sesame oil chicken broth / spicy