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Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
Breakfast Lunch Panini
At Chanticleer Café & Bakery we are passionate about quality food and service. We use fresh ingredients and strive to prepare homemade food with distinctive style, and refreshing taste. BREAKFAST Add bacon or sausage to any sandwich for an additional $1.00 Egg, and Cheese on a Croissant ............................................................................................................. $4.95 Fresh baked croissant with a fresh cracked egg and Ashe County cheddar cheese Egg and Cheese on a Biscuit ................................................................................................................... $3.95 Fresh baked biscuit with egg and Ashe County cheddar cheese Egg Whites on an English Muffin ......................................................................................................... $4.25 Toasted english muffin with egg whites and swiss cheese Fresh Fruit Cup ........................................................................................................................................... $2.95 Fresh cut melon, pineapple, grapes and berries Greek Yogurt Cup ....................................................................................................................................... $3.50 Greek yogurt with fresh strawberries, blueberries and honey-granola topping Steel Cut Oatmeal ....................................................................................................................................... $4.25 Steel cut oats with toasted pecans, dried cranberries and cinnamon-brown -
Bakery Ingredient List May 2021
Bakery at Gimme Ingredient List Updated 5/2021 Croissants Almond Croissant (N). Wheat flour, water, butter, sugar, yeast, iodized salt, emulsifier: mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, flour treatment agent: ascorbic acid, color: annatto. Filling: sugar, almonds, egg white. Topping: almonds. Contains: gluten, egg, milk, nuts. Butter Croissant. Enriched flour (unbleached wheat flour, malted barley flour, niacin, iron, thiamin, mononitrate, riboflavin, folic acid), unsalted butter (cream, natural flavorings), water, milk, sugar, yeast, egg, salt, dough conditioner (vital wheat gluten, xanthan gum, deactivated yeast, ascorbic acid, enzymes), gluten (wheat), deactivated yeast. Elder and Raspberry Croissant (V)(N). WHEAT flour, margarine (vegetable palm fat, sunflower oil, water, emulsifier: mono- and di-glycerides of fatty acids - from palm; acidity regulator: citric acid), elder and raspberry filling 18% (glucose-fructose syrup, sucrose, elder 18%, raspberry 17%, gelling agent: pectin; acidity regulator: citric acid; flavours), water, yeast, sugar, fructose from grapes, mixture of oilseed (sunflower, sesam, flax seeds in varying proportions), SOY flour, CEREALS 1,1% (RYE, OAT, BARLEY flour in varying proportions), salt, natural yeast (WHEAT), malted BARLEY flour 0,42%, emulsifiers: mono and diacetyltartaric acid esters of mono-and diglycerides of fatty acids, mono- and di-glycerides of fatty acids; anti-caking agent: calcium carbonate; dextrose; natural flavours, malted CEREALS flour: WHEAT; antioxidant: ascorbic acid, -
PERFECT PASTRY Gluten Free and Hot Water
‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust -
Traveling with Jewish Taste Baking — and Breaking Bread with Wheat by Carol Goodman Kaufman
Page 12 Berkshire Jewish Voice • jewishberkshires.org June 15 to July 26, 2020 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Baking — and Breaking Bread With Wheat By Carol Goodman Kaufman “Listen to this dream I had: We were binding pandemic quarantine has us Zooming and Skyping and FaceTiming our meals sheaves of grain out in the field when suddenly with family and friends. my sheaf rose and stood upright, while your In Jewish tradition, the word “kemach,” flour, is used to denote food. Pirkei sheaves gathered around mine and bowed Avot, the Sayings of the Fathers, goes so far as to state, “Im ayn kemach ayn down to it.” (Genesis 37:6-7) Torah; im ayn Torah ayn kemach,” translated as, “If there is no food, then there is While wheat may seem to be a rather no Torah; and if there is no Torah, no food.” The rabbis meant that if there is no boring food to write about — it’s not sweet and sustenance to support our physical being, then it is impossible for us to absorb luscious like the date, or the words of Torah. Conversely, if we have “in” like the pomegranate no spirituality from Torah in our lives, then — it is such an important our souls are starved. Research about chil- part of our ancestors’ dren’s learning correlated with having a good diet that it’s mentioned breakfast seems to support the adage. at least 39 times in the What makes wheat flour unique is that Tanach. And our guy it contains gluten, the protein that enables Joseph certainly spent a lot of time thinking about it, both a dough to rise by forming carbon dioxide in interpreting his own dreams and those of the Pharaoh for during fermentation, thus producing light whom he worked. -
Events & Conference Menu
EVENTS & CONFERENCE MENU 3 Breakfast Refreshment breaks Lunch Canapés Hand held dining Dinner Beverages Have it all Welcome to one of Australia’s largest conference, meeting and event spaces. Jupiters Hotel & Casino Gold Coast is committed to creating a host of unforgettable experiences to keep you coming back again and again. When it comes to food, we are passionate about providing the finest quality of product with a focus on fresh local produce. All Jupiters Hotel & Casino chefs boast extensive culinary experience and a flexible approach to cuisine to please even your most discerning diner. Whether it is a banquet dinner for one thousand or a high-powered business session for 20 guests, Jupiters Hotel & Casino offers personalised service, exceptional value for money, accuracy, creative flair and the flexibility to cater to any of your reasonable requests. We can even tailor an event menu to suit your particular theme, no matter how quirky, with spectacular results. Coupled with extensive beverage lists and packages, the banquet menu will treat you to a fully serviced, satisfying experience from the privacy of your own space. What’s more, you will be looked after by an events team with personality, passion and professionalism. They can assist with room sets and layouts, theming, catering and event menu planning, as well as offering suggestions on entertainment, team building and fun after hours activities to take your event from ordinary to extraordinary. With a wide range of restaurants and bars, the 24-hour action of Jupiters Casino and live entertainment, Jupiters Hotel & Casino is the perfect place to mix your business with pleasure. -
Product Brochure
PRODUCT BROCHURE Paul Rhodes Bakery was founded in 2003 and since that time we have grown to become one of the leading independent bakeries in London, specialising in handcrafted breads and pastries, all made using the finest ingredients and traditional techniques. Our renewed ‘back to basics’ approach – highlighted in the section on our new Mastercrafted range – ensures our business is constantly evolving to have even greater focus on provenance and true artisanal production. We are regularly meeting with farmers, millers and suppliers of other ingredients - from olives to fresh fruit - to ensure our products are not only as natural and sustainably sourced as possible, but also the very best tasting we can find. From our Greenwich bakery, we provide customers of all sizes within the London area – from Michelin-starred restaurants, neighbourhood cafes and specialist delis, through to leading hotel groups, major foodservice companies, and world-beating venues - with all their bakery needs, virtually every day of the year. And whatever the size and nature of their order, it all gets delivered freshly baked and early in the morning, by our own drivers. This product brochure lists our core and new Mastercrafted ranges but we also create a number of seasonal and special occasion selections throughout the year. In addition, we know one size doesn’t fit all, so we encourage a two-way conversation with our customers to ensure our product range meets as many needs as possible – whether that’s in terms of sizes, slicing or flavour options. And we also offer customers a bespoke service, working closely with them to develop and create products to a brief, where appropriate volumes exist. -
Artisan Pastry Dough and Butter Croissant
Artisan Pastry Dough and Butter Croissant Proof Proof CHEESE PASTRY PRODUCT SPECIFICATION AND INFORMATION SHEET PACKAGE 192 PER CASE RAW WEIGHT NO TOPPING 3.0 oz (+/- .25 oz) STORAGE FREEZER BAKED WEIGHT WITH TOPPING 3.75 oz (+/-.25 oz) SHELF LIFE FROZEN 60 DAYS DIMENSIONS RAW 5.5" x 2.5" x .75" (+/-.25") SHELF LIFE THAWED 0 DAYS DIMENSIONS BAKED (LxWxH) 5.75" x 3.75" x 1.25" (+/-.25") PAN UP UTENSILS NEEDED Pan: Screen Amount: 12 (4x3) Prep: Pan Liner Fig. 1 PAN UP PREP Pull pastry blanks from the freezer and place up to 12 on a lined screen Place pastries in the cooler to thaw under a covered rack Shape product as soon as workable - between 45 - 75 minutes after being pulled from the freezer PRE PROOF PREP Lightly mist dough blanks with water to ensure that the folded corners will seal (Fig. 1) Fold two opposing corners towards the center, overlapping slightly (Fig. 2) Fig. 2 To seal, press down with index finger only where the two corners overlap each other Egg wash pastry evenly (Fig. 3) Apply 1.25 oz of Cream Cheese filling, which will be approx. 5 rows as shown in (Fig. 4) Recommended opening size of Cream Cheese bag is .25" Sprinkle entire pastry with 1/16th oz of Cinnamon Crunch topping - 1 level Silver (#100) scoop will top 4 pastries (Fig. 5) PROOF Floor proof under a covered rack for 45 - 75 minutes Remove cover and place in the proof box for 5 - 10 minutes Fig. 3 Note: Product is fully proofed when the layers barely start to separate PROOF SPECS - N/A PRE BAKE PREP - N/A BAKE Temp: 340 Degrees Vent: Closed Steam: N/A Time: 15 - 20 minutes Proof Note: Bake times may vary by bakery-cafe Fig. -
Pain Au Chocolat Makes 24 Pastries
_____________________________________________________________________________________ Pain au Chocolat Makes 24 pastries These wonderful pastries were the inspiration for us in learning about croissant dough and mastering the methods. There’s something about biting into flaky, bread layers and finding a bite of special chocolate in the middle. The process is the same as basic croissant up to the final formation and last rising. We’ve used the classic shape of a rolled rectangle for the version presented here. Serve them warm with your favorite coffee or tea. 1 Tbsp (1.5 pkg) active dry yeast 6 Tbsp warm water Two good pinches of sugar 3-1/2 cups flour 1-1/3 cups milk, warmed 1-1/2 Tbsp. sugar 1 Tbsp. salt 4 Tbsp. butter, cut into 8 chunks 1/2 lb. (2 sticks) unsalted butter, chilled Extra flour for dusting while rolling 1 egg (for egg wash) 12 oz. dark, bittersweet chocolate PART 1 – MIXING THE DOUGH 1. ACTIVATE the yeast. The water should be between 95-100°F, or comfortably warm to the inside of the wrist. Add two good pinches of sugar and stir to dissolve prior to adding the yeast granules. Swirl the sweetened water, and sprinkle the yeast on top while the water is still moving. Allow to sit for 5-7 minutes or until the top is nicely foamy and the yeast awakened. 2. MEASURE the flour and place in a large mixing bowl. 3. WARM the milk with the sugar, salt, and 4 Tbsp. butter (cut into chunks) added until 95-100°F, or comfortable to the inside of the wrist and the butter melted. -
Food Menu Nutritional Summary by Region 2.20.2020.Xlsx
The nutritional values provided in this guide or shown on menus or menu boards should be considered approximations. Variations in nutritional values throughout this menu may occur due to deviations in preparation, availability of ingredients, seasonal changes, cooking processes and custom ordering. Data is rounded to meet FDA regulations. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. All of our food items are produced in facilities where known allergens are present. We cannot guarantee that any of our products are free from allergens (including dairy, eggs, soy, tree nuts, wheat and others) as we use shared equipment to store, prepare and serve them. Food Menu Nutritionals_Pastries (Chicago) Saturated Cholesterol Total Dietary Protein Product Category Supplier Item Calories Total Fat (g) Trans Fat (g) Sodium (mg) Sugars (g) Fat (g) (mg) Carbohydrates (g) Fiber (g) (g) Bagels & Breads Aya Pastry Biscuit 700 49 31 0.5 180 1010 58 2 6 9 Bagels & Breads Aya Pastry Country Sourdough 140 0.5 0 0 0 430 29 2 0 5 Bagels & Breads Defloured Zucchini Loaf 320 17 3.5 0 30 300 39 2 24 4 Bagels & Breads NYC Bagel Deli Cinnamon Raisin Bagel 490 1.5 0 0 0 1730 104 6 18 17 Bagels & Breads NYC Bagel Deli Everything Bagel 400 2 0 0 0 880 81 3 12 14 Bagels & Breads NYC Bagel Deli Plain Bagel 390 1 0 0 0 490 80 3 11 14 Bagels & Breads NYC Bagel Deli Sesame Bagel 390 1.5 0 0 0 490 80 3 11 14 Bagels & Breads NYC Bagel Deli Wheat Bagel 470 2 0 0 0 520 100 6 17 17 Cookies & Bars Aya Pastry Double Chocolate Cookie 300 15 10 0 -
Breakfast Benedicts Eggs Classics Toasts Pastries X
FULL WINTER DINNER 2019 WANING FRESH SEAFOOD Oysters on the half shell red wine shallot mignonette (gf) Half Dozen 20 / One Dozen 39 (gf) BREAKFAST Chilled Whole Maine Lobster M/P Chilled Alaskan King Crab Legs melted butter (gf) 40 Baja Shrimp Cocktail cocktail sauce, citrus (gf) 22 Galician Octopus peruvian potatoes, capers, olive oil, lemon zest(gf) 19 Grilled King Pacific Prawns one gun ranch greens, persillade sauce (gf) 26 FIRST Crispy California Calamari buttermilk & sumac battered, herb aioli 16 Ora King Salmon Tartare calabrian chili, chives, italian crackers(vg) 20 (gf) PASTRIES X GJUSTA BAKERY CLASSICS ICED SEAFOOD PLATTER 135 one pound whole maine lobster, one pound alaskan king crab legs, four clams, ten oysters, six jumbo shrimp (v) butter croissant, baklava croissant, SEASONAL FRUIT & BERRIESTO START 18 seasonal fruit danish, raisin roll, WANING Aperitivo Platter artisan cheeses, rustic meats, accoutrement 29 farmer’s market selection Burrata Calabrese heirloom tomato, basil, aged balsamic, olive oil (vg) 20 pain au chocolat Moules Frites white wine, steamed mussels, tomato, fennel, herbs, butter, frites 22 (vg) Local(v) Uni olive oil, lemon, radish, toasted baguette 24 (choice of four) STEEL CUT OATMEAL Grilled Avocado12 hass avocado, sweet & tangy tunisian relish, toasted pistachio, currants (v)(gf) 16 Little Gem Caesar little gem lettuce, spanish anchovies, parmigiano reggiano, cherry tomatoes, hass avocado(gf) 14 19 fresh blueberries, dried fruit, pistachioFarmer's Salad seasonal fruits & vegetables, one gun ranch mixed -
Advent in the Heart of Zagreb
ADVENT IN THE HEART OF ZAGREB Offer for period November 30th,2019 – January 7th,2020 MENU Cold appetizers: Dalmatian prosciutto with olives & melon 75 ,00 kn / cca 10,10€ Livno cheese with dried cranberries & walnuts 75,00 kn / cca 10,10€ Fried calamari 55,00 kn / cca 7,43€ Soups: Beef consommé with homemade noodles 30,00 kn/ cca 4,05 € Zagorje soup 35,00 kn/ cca 4,73 € Tomato soup 30,00 kn/ cca 4,05 € Pasta: Homemade green gnocchi with beefsteak chunks 90,00 kn/ cca 12,16€ Tagliatelle a la fiamma 105, 00 kn/ cca 14,19 € Main courses: Fillet mignon (250g) 198,00 kn/ cca 27,00 € New York Stripsteak (300g) 149,00 kn/ cca 20,00 € T-Bone Steak (600g) 220,00 kn/ cca 30,00 € Baby beef loin medallions (180g) in mushrooms & croquettes 105,00 kn/ cca 14,00 € Veal steak (Naturo, vienesse, zagreb style) 110,00 kn/ cca 15,00 € Grilled turkey steak 79,00 kn/ cca 11,00 € Grilled sea bass fillet 110,00 kn/ cca 15,00€ Side dishes: Roasted potato 25,00 kn/ cca 3,40€ Pommes frites 25,00 kn/ cca 3,40€ Grilled vegetables 35,00 kn/ cca 4,70 Fried onion rings 25,00 kn/ cca 3,40€ Swiss chard dalmatian style 25,00 kn/ cca 3,40€ Desserts: 20,00 kn/ cca 2,70 € Chocolate mousse cake 20,00 kn/ cca 2,70 € Cheese cake 20,00 kn/ cca 2,70 € Chocolate & orange cake Sacher cake 20,00 kn/ cca 2,70 € Apple strudel 18,00 kn/ cca 2,43 € CHRISTMAS EVE MENU December 24th, 2019, 11:30 – 23:00 h Soups: Fish soup 25,00 kn/ cca 3,40 € Main courses: Fresh cod fish with tomatoes, olives, garlic, parsley and potatoes 75,00 kn/ cca 10,00 € Fresh cod fish with olives, garlic, parsley