The Nottinghill Quill
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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 -
Download PDF Menu
Sandwiches Soups hot and made from scratch in house with bread All Sandwiches come with Chips 8oz Cup – $3.77 16oz Bowl – $5.66 Kielbasa on a Bun – $7.55 32oz Quart – $9.43 (to-go only) grilled polish style kielbasa served with onions and sauerkraut on a roll Chicken Noodle Ham Sandwich – $7.55 *Beet – Red Borscht deli smoked ham, swiss cheese, spicy mustard, *Zurek – Sour Rye lettuce and tomato on light rye Polish Bean Dill Pickle Turkey Sandwich – $7.55 sliced turkey breast, swiss cheese, lettuce, tomato AUTHENTIC POLISH and mayo on light rye Dessert CUISINE Reuben – $8.49 Vanilla Ice Cream – $2.12 corned beef, swiss cheese, home-made sauerkraut and thousand island dressing served on marble rye Apple Cake – $4.72 8418 M-119 Turkey Reuben – $8.49 Single Crepe – $2.12 Harbor Springs, MI 49740 turkey breast, swiss cheese, home-made sauerkraut Three Crepes – $5.66 and thousand island dressing served on marble rye crepe fillings: raspberry, strawberry, blueberry, cherry, blackberry, creamy cheesecake, (231) 838 – 5377 Rachel Reuben – $8.49 Dutch chocolate cheesecake or Nutella turkey breast, swiss cheese, home-made coleslaw and thousand island dressing served on marble rye Kids’ Corner www.famouspolishkitchen.com Rissole Burger Sandwich – $8.49 two ground pork patties, served with cheese, Grilled Cheese – $4.72 Dine in or take out. onions, tomato, lettuce and mayo on a roll American cheese melted on wheat with a bag of Call us to organize catering for special chips or apple sauce occasions, such as weddings, graduation Club Sandwich – $8.49 ham, turkey breast, bacon, lettuce, tomato and Peanut Butter and Jelly – $4.72 parties and more! Or to place call-in orders. -
Bigos - Polish Hunter’S Stew Country of Origin: Poland1 Main Course Dish
Bigos - Polish Hunter's Stew Country of origin: Poland1 Main Course dish. Hearty game stew in a rich sauce, quantities are for 8 or more. Nearest related recipe seems to be Italian2 Bollito Misto3 This recipe is packed full of flavour and not really for the faint hearted chef or diner. If you have an energetic lifestyle then this is for you. Ingredients Top, tail, skin and chop the onions. Trim and chop large the mushrooms. 4 rashers fatty bacon Peel and core the apples and chop into chunks. 500 gm pork meat 1 kg venison pieces Cooking 4 cloves garlic 4 medium onions Pre-heat the oven to gas mark 3. 30 ml paprika Fry the bacon in a Dutch oven or le Creuset pan, 250 gm field mushrooms to render the fat, then add the pieces of pork and venison, garlic, onions, paprika, and mush- 500 ml beef stock rooms. Stir fry until the meat is browned{about 30 gm FAIRTRADE chutney 5 minutes. 2 large cans of chopped tomatoes Add the stock, the chutney, tomatoes, bay leaves, sauerkraut, and apples, and bring to a 4 FAIRTRADE bay leaves boil. 400 ml sauerkraut Remove from the heat and check saesoning, 4 FAIRTRADE apples adding salt and pepper to taste. 200 gm cooked ham Put the pot into the oven and bake for 2 and 1/2 hours. 6 Polish sausages (Kielbasa) Add the ham and sausages and bake for a further 30 minutes. Method Preparation To serve Chop the bacon into bite sized pieces. When ready to serve, remove bay leaves and again check the taste for seasoning. -
Culture and Food
IT’S MORE Table of Contents Introduction . 101 THAN A MEAL Why Consider Culture? . 102 Culturally Sensitive Interactions . 103 103 . Cultures Have Different Styles of Communication 104 . Build Communication Bridges with Participants and Families 104 . Create Open Dialogues About Foods 105 . “LEARN” to Negotiate Solutions in a Culturally Sensitive Way Cultural Foods . 106 109 . Caribbean: Cuba, Dominican Republic, Haiti, Jamaica, Puerto Rico 107 . South American: Brazil 108 . European: Ireland, Italy, Poland, Portugal, Russia Culture 113 . Middle Eastern: Bahrain, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Saudi Arabia, Syria, Turkey, The United Arab Emirates, Yemen and 114 . West African: Benin, Burkina Faso, Cape Verde, Gambia, Ghana, Guinea, Guinea Bissau, Ivory Coast, Mali, Mauritania, Niger, Nigeria, Senegal, Food Sierra Leone, Togo 115 . Asian: China, India, Japan 118 . Southeast Asian: Burma, Cambodia, Laos, Thailand, Vietnam Sources of Information on Culture and Food . 119 Massachusetts Department of Education Child and Adult Care Food Program 99 Developed for the Massachusetts Department of Education Child and Adult Care Food Program by the University of Massachusetts Extension Nutrition Education Program. © 2006 Massachusetts Department of Education. Permission is hereby granted to copy any or all parts of this document for non-commercial educational purposes. Please credit the “Massachusetts Department of Education.” Nutrition Resource Manual for Adult Day Health Programs 100 CULTURE AND FOOD his section will -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
Traditional Polish Food and Drink
TRADITIONAL POLISH FOOD Typical Polish meals are very good and tasty!!! The most typical ptoducts used in Polish cuisine are meat, cucumbers, beetroot, cabbage (sauerkraut),potatoes,bread, sour cream, kohlrabi, mushrooms, sausages and herrings These products have become an essential elements in Polish cooking. OBIAD The main meal in Poland is called „obiad”(dinner), which is eaten in the afternoon. A traditional „obiad” consists of soup, the main course and also dessert. SOUPS BARSZCZ CZERWONY http://www.wildboar.net/multilingual/easterneuropean/polish/przepisy/barszcz.j pg Barszcz czerwony: traditional Polish beetroot soup with sour cream or served clear with dumplings. ŻUREK Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf. KAPUŚNIAK Kapuśniak: sour cabbage soup. http://kuchnia.o2.pl ROSÓŁ Rosół z kurczaka: rosół is a traditional Polish chicken soup, usually served with noodles. http://pl.wikipedia.org/wiki/Ros%C3%B3%C5%82 ZUPA POMIDOROWA Zupa pomidorowa: tomato soup, often with rice or noodles. http://www.strykowski.net/zdjecia_zywnosc_zupy_jedzenie_fotografie/Zupa_pomidorowa_271.ph p MAIN COURSE KOTLET SCHABOWY Kotlet schabowy: (pork chop) typical Polish meat dish, usually served with boiled potato or chips and salad. http://www.karczma- mysliwska.eu/pliki/potrawy/kotlet_schab.jpg KLOPSIKI http://m.onet.pl/_m/ab27e5dc5ce0fe2b31e9d1fa31c152bf, 5,12.jpg Klopsiki: meatloaf, often served with tomato sauce. BIGOS A stew, called bigos is a combination of http://images.google.pl cabbage, mushrooms, and various meats— http://images.google.pl traditionally pork, bacon, and delicious Polish sausage. FASOLKA PO BRETOŃSKU http://www.hortex.com.pl/repository/images/mrozonki/przepisy/dania/fasolka-po- bretonsku.jpg Fasolka po bretońsku: cheap bean and http://images.google.pl sausage stew served with bread. -
Bigos (Polish Hunter's Stew)
Bigos (Polish Hunter’s Stew) Before I went vegetarian, I made Polish Hunter’s Stew a few times a year. Here is the basic traditional recipe I used that may be augmented to suit your liking: -2lbs. sauerkraut, rinsed & replace juice with water -1/2lb bacon 1/2lb veal (or lamb), cubed 1/2lb venison (wild game), cubed 1/2lb Polish sausage pieces 1/2lb pork, cubed (Oxtails make an excellent substitution meat if you can’t find veal or lamb; remove meat from the bones after browning). 1/2lb small cabbage, sliced 1-2 dried oyster mushrooms 2 yellow onions, chopped 3/4lb fresh mushrooms, sliced 3 small tomatoes, sliced 1 bay leaf 2 large Granny Smith apples, diced 1 Tbsp caraway seed 1/3 cup white wine butter salt/pepper/sugar to taste water as needed for desired consistency To a crock pot add kraut with water. Bring to boil, then simmer. Brown cubed meats using bacon. Add all the meat and cabbage to pot. Rehydrate mushrooms in 1/2 water, dice and add to pot with the water they were soaked in. Saute onions and fresh mushrooms in butter until not quite done, then add to pot. Add bay leaf, apples, tomatoes and caraway seed. Simmer 3-4hrs. 1/2 before serving, add wine, salt, pepper, sugar as desired; stir. Add water if too thick. This stew lends itself to the sweet side; never salty or vinegary (rinse the sauerkraut). Service with hard crusted rye bread and enjoy. Recipe corrections. 1/2 of a whole small cabbage 1/2 cup of water to soak mushrooms Clarification: your crock pot will likely be filled to the brim with all the raw cabbage but it will reduce down nicely in a few hours. -
2018 Brouchure.Pub
Join us for our 28th year of the AMC’s International Dinner & Treat yourself to a night in the Mountains! Adventure Series! Our International Dinner Lodging Package starts at $49 (plus tax): Dinners are offered every Wednesday night from January 3- March 14, 2018 • An amazing 4 course dinner of international cuisine (excluding February 21). • A professional, entertaining and inspiring presentation • Each week features a unique menu A great night’s sleep in the Joe Dodge Lodge carefully planned and prepared by our • A breakfast that is a Notch above the rest! Chefs. Dinners are four courses of • Trail pass at Great Glen Trails for Thursday Skiing or tubing delectable fare from fresh baked breads to dessert. Beverages are included. All Offer applies to Wednesday nights during the International Dinner menu items are prepared fresh in our Series only. Call 603-466-2727 kitchen. Responsible BYOB is welcome. Monday—Saturday 9-5 for information and reservations. The after dinner presentation is a www.outdoors.org cultural and inspirational adventure presented by local and regional guides, explorers, and travelers! Dinner prices start at $21 per person for AMC Members. Ask About Our Group Rate! All after dinner presentations are free and open to the public. International Dinner & Adventure Series Series Adventure & Dinner International Club Mountain Appalachian Center Visitor Notch Pinkham 03581-0298 NH Gorham 298 16 RouteBox Appalachian Mountain Club’s International Dinner & Adventure Series 2018 January 3 Touring Greece-From Crete to Meteora -
Food Microbiology
SRINIVASAN COLLEGE OF ARTS & SCIENCE (Affiliated to Bharathidasan University, Trichy) PERAMBALUR – 621 212. DEPARTMENT OF MICROBIOLOGY Course : B.Sc Year: III Semester: VI Course Material on: FOOD MICROBIOLOGY Sub. Code : 16SCCMB8 Prepared by : Ms. R.KIRUTHIGA, M.Sc., M.Phil., PGDHT ASSISTANT PROFESSOR / MB Month & Year : APRIL – 2020 FOOD MICROBIOLOGY OBJECTIVES The subject aims to study about the food microflora, food fermentations, food preservation, food spoilage, food poisoning and food quality control. Unit I Concepts of food and nutrients - Physicochemical properties of foods - Food and microorganisms – Importance and types of microorganisms in food (Bacteria, Mould and Yeasts) - Sources of contamination- Factors influencing microbial growth in food – pH, moisture, Oxidation-reduction potential, nutrient contents and inhibitory substances. Unit II Food Fermentations – Manufacture of fermented foods - Fermented dairy products (yoghurt and Cheese) - plant products- Bread, Sauerkraut and Pickles - Fermented beverages- Beer. Brief account on the sources and applications of microbial enzymes – Terminologies - Prebiotics Probiotics and synbiotics. Advantages of probiotics. Unit III Contamination, spoilage and preservation of cereals and cereal products - sugar and sugar products -Vegetables and fruits- meat and meat products- Spoilage of canned food. Unit IV Food borne diseases and food poisoning – Staphylococcus, Clostridium, Vibrio parahaemolyticus and Campylobacter jejuni. Escherichia coli and Salmonella infections, Hepatitis, Amoebiosis. Algal toxins and Mycotoxins. Unit V Food preservations: principles- methods of preservations-Physical and chemical methods- food sanitations- Quality assurance: Microbiological quality standards of food. Government regulatory practices and policies. FDA, EPA, HACCP, ISI. HACCP – Food safety- control of hazards. UNIT 1 CONCEPT OF FOOD AND NUTRITION The term 'food' brings to our mind countless images. -
Polish (?) Bigos. About the Thing and About the Word
CORE Metadata, citation and similar papers at core.ac.uk Provided by Jagiellonian Univeristy Repository Essays in the History of Languages and Linguistics. Dedicated to Marek Stachowski on the occasion of his 60th birthday. Edited by M. Németh, B. Podolak, M. Urban. Kraków 2017. Pages 609–617. doi:10.12797/9788376388618.37 Mirosław Skarżyński Jagiellonian University in Kraków POLISH (?) BIGOS. ABOUT THE THING AND ABOUT THE WORD As is well known, the dish under the name of bigos belongs to the canon of Polish cuisine, and is generally viewed as a national dish. The thing itself, how- ever, and its name, are both German borrowings. Based on scarce mentions in old texts, the author attempts to reconstruct the history of bigos – the thing and bigos – the name. With regards to the former, the original German rec- ipe has been heavily modified in the Polish culinary tradition, resulting in a contemporary dish which bears very little resemblance to the German pro- totype. As for the name itself, an overview of the data cited in etymological dictionaries and in works analyzing the history of German borrowings in Polish (Brückner [= SEBr]; Bańkowski [= SEBań]; Linde [= SL-1]; de Vincenz, Hentschel [= WDLP]; Czarnecki 2014), has persuaded this author to support the hypothesis which derives Pol. bigos from MHG perfect participle bîgossen. history of words and things, German borrowings in Polish, Polish culinary terms, etymology In the stereotypical image of Polish cuisine, pierogi, żurek, and bigos take top places. Polish, Old Polish bigos? To a degree, yes, but both the word and the thing are actually among the many strangers in Polish that have been nativized and whose historical foreignness is no longer perceived today. -
With Mains the Story of Heirloom Blue Corn What Are Push
beginnings with CHILLED PEA SOUP HOUSE-MADE creamy horseradish ASSORTED BREAD 12 red chile manteca 5 CRISPY mains POTATO CAKE BIGOS confit vegetables, ALASKAN HALIBUT* (Polish hunter's stew) Mavis’ Goat Cheese, salsa verde cultivated and wild mushrooms, dill hollandaise, cabbage, pork, caraway 15 turnips, radish, potato 11 38 CAULIFLOWER/BROCCOLI CREAMY beef tongue, quail eggs, CREAM MARINATED CHICKEN BLUE CORN HOMINY LP hot sauce turnips, carrot spätzle, crispy skin roasted green chile, cheddar jack, 12 30 pork chicharron 13 SWEET POTATO PIEROGI LAVENDER LAMB* Point Reyes Tomarashi cheese, achiote rice, grilled summer squash, ROASTED NEW POTATOES house kimchi, sour cream preserved lemon herbs, frico 15 38 7 ALASKAN HALIBUT 12 oz NM BEEF RIBEYE RANCHERO* HOUSE-MADE PICKLE JAR CEVICHE* Smokey Blue Cheese, green chile, roasted 5 pickled green chile, tostadas, lime vegetables, bourbon-mustard sauce 18 43 CAMPO SALAD GRILLED PORK MOLE ROJO For centuries, the practice of using creamy thyme dressing, potatoes, vegetable tamale live fire to cook with cucumbers, quail eggs, lamb bacon 33 has been a way of life in the 12 MOLE VERDE high deserts and river valleys SIMPLE GREENS SALAD vegetable crepinette, mushrooms, tepary beans, of New Mexico. Campo, meaning herbs, blended vinaigrette local grains field in Spanish, honors the heritage 9 25 of using what comes from our own farm and food shed. We call it Rio ARTISANAL CHEESE PLATE BRAISED LAMB PAPPARDELLE served with house-made apricot, mint Grande Valley Cuisine. Our menus accompaniments 28 are rooted in this tradition and pay 18 homage to the rich history POTATO GNOCCHI of our region. -
Esa Standard Document
M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan