DOCSLIB.ORG

Agt153-168 Feb Recipe Index 13/7/04 10:19 AM Page 153

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Agt153-168 Feb Recipe Index 13/7/04 10:19 AM Page 153 agt153-168 feb recipe index 13/7/04 10:19 AM Page 153 january – december 2003 recipe index a Artichokes Aioli Artichoke & roasted capsicum tapenade May p 92 Roast beef, tomato & witlof baguette with aioli Artichoke & white bean dip Sept p 161 Jan p 88 Baked artichokes with sun-dried tomatoes Seafood salad with horseradish aioli Dec p 23 Aug p 71 Almonds Cheat’s chicken, chilli & artichoke pizza Almond-crusted blue-eye trevalla on eggplant June p 55 puree with broad bean salad Dec p 24 Chicken, tapenade & artichoke pasta May p 94 Almond-crusted fish with potato & leek June p 78 Chilli tuna & artichoke pasta bake April p 104 Almond & mixed herb crumb Sept p 92 Citrus & spice marinade for artichokes Oct p 147 Almond & pepita paste Sept p 103 Lamb & artichoke pesto wrap Dec p 91 Almond, pistachio & rosewater pastries May p 68 Marinated artichokes Oct p 147 chicken with Almond shortbread fingers Dec p 72 Potato & kumara frittata with artichoke pesto rocket & almond pesto Apricot, almond & honey cake Feb p 21 March p 99 Apricot & almond slice with passionfruit icing Asian greens Feb p 85 Barbecued five-spice pork with lychee & baby Baby corn & toasted almond salad with wasabi Asian greens salad Feb p 23 dressing Dec p 68 Fish with grapefruit butter sauce & Asian greens Barbecued corn with paprika & almond butter April p 106 Jan p 50 Salt-baked snapper with cucumber, radish & Asian Bay leaf lamb with pine nuts & almonds Oct p 104 greens salad Dec p 24 WN Broccolini with toasted almonds March p 53 Seared scallops with chilli dressing & baby Asian BRO Cherry & almond Christmas cake Dec p 84 greens Feb p 52 E Cherry & roasted almond sour cream ice-cream Asian spice crumb Sept p 92 EV ST Nov p 100 Asian-style chicken with Thai sweet chilli noodles , Y Chicken with rocket & almond pesto March p 58 Sept p 86 Pistachio, almond & hazelnut brittle April p 56 Asian-style gravlax Jan p 75 Pomegranate & almond tartlets April p 101 Asian-style gravlax salad Jan p 75 DEARNLE Spinach rolls with dill almond sour cream & Asparagus shredded chicken Jan p 20 Asparagus frittata with salad Aug p 70 BEN , Sweet coconut & almond cakes March p 68 Asparagus & haloumi salad Dec p 91 AR White balsamic roasted strawberries with almond Asparagus with watercress sauce Oct p 69 wafers Oct p 94 Braised asparagus & snake beans Sept p 52 apple crumble URIZ Antipasto with grissini Dec p 93 Chargrilled asparagus with mustard vinaigrette UL Apples Dec p 116 PA Apple crumble June p 82 Crab & asparagus lemon grass broth Sept p 49 HN Apple pancakes with lemon-spiced butter Feb p 79 Grilled asparagus & haloumi Dec p 76 JO Apple turnovers April p 82 Grilled blue-eye trevalla with asparagus & rocket Celery, apple & ginger juice Jan p 52 March p 50 APHY Ginger toffee apples May p 70 Kipfler potato & asparagus salad with caramelised GR Hachee met rode kool en appeltjes (beef stew balsamic dressing Oct p 94 OTO with red cabbage & apple) July p 121 Salmon with garlic bean puree, asparagus & PH Plum & apple pies April p 102 tomatoes Feb p 52 Poppy seed apple fritters Oct p 72 Salmon & swordfish kebabs with haloumi Warm spiced rum & apple punch July p 21 asparagus salad Dec p 26 HARDING Apricots Avocado Apricot, almond & honey cake Feb p 21 Avocado sushi with pickled ginger Sept p 75 Apricot & almond slice with passionfruit icing Avocado with spicy crabmeat Nov p 73 TINE Feb p 85 Cajun prawns with avocado salad Jan p 84 JUS Apricot & honey yoghurt Feb p 76 Christmas dip Dec p 79 BY Apricot & muesli sesame balls Oct p 83 Corn fritters with avocado cream June p 81 avocado sushi with Apricot & pistachio seasoning Dec p 102 Prawn & avocado cocktail Dec p 48 MPILED pickled ginger Arancini Tomato & rocket salad with avocado oil dressing CO Goat’s cheese feta arancini balls Aug p 84 April p 96 www.australiangoodtaste.com.au 153 agt153-168 feb recipe index 13/7/04 10:19 AM Page 154 b Basic Italian tomato sauce Sept p 21 Lemon pepper beef stir-fry Sept p 50 Baba ghanoush Basic mayonnaise March p 88 Negimaki beef rolls with eggplant May p 69 Potato wedges with beetroot dip & baba Basic pizza dough June p 51 Olive & burghul meatloaves with green beans ghanoush Sept p 86 Basic seasoning Dec p 102 June p 82 Baby corn & toasted almond salad with wasabi Basil Potato & swede cottage pie June p 22 dressing Dec p 68 Basil & garlic oven-roasted tomatoes Jan p 86 Peking beef with sugar snap peas Aug p 72 Bacon Chargrilled capsicum & bocconcini with basil Quince-glazed roast beef with swede puree Bacon, feta & rocket slice Oct p 149 dressing Jan p 61 July p 20 Borlotti bean, bacon & pasta soup with parmesan Crispy basil & beef stir-fry with toffee cashews Roast beef choux rolls April p 90 croutons July p 21 Oct p 22 Roast beef salad with horseradish dressing Broccolini wrapped in bacon with soy dressing Mushroom, potato & basil frittata May p 86 Sept p 60 April p 34 Roast tomato tarts with basil oil Nov p 50 Roast beef, tomato & witlof baguette with aioli Mushroom & bacon pies with horseradish cream Tapenade, basil & goat’s cheese bread May p 94 Jan p 88 March p 23 Thai basil peaches with cinnamon shortbread Roast chilli, beef & papaya salad Jan p 68 Pasta carbonara Sept p 56 Dec p 68 Savoury mince & rice wrap June p 98 Potato, bacon & cheese bread June p 24 Thai basil pesto & coconut milk mussels Aug p 98 Sesame teriyaki beef & noodle stir-fry May p 88 Spinach & pine nut salad with creamy bacon Tomato & capsicum flan with basil puree Oct p 69 Souvlaki wraps Aug p 90 dressing Feb p 59 Bay leaf lamb with pine nuts & almonds Oct p 104 Spice-rubbed beef with potato & leek salad Steamed mussels with shallots & bacon Nov p 70 Bean sprouts Nov p 72 Baguettes Chilli bean sprout & beef salad March p 75 Thai red curry beef pies April p 76 Lime & chilli lamb baguettes Nov p 103 Pork & bean sprout stir-fry March p 53 Vermouth braised beef Aug p 64 Prawn & iceberg baguette with lemon herb Beans Beer-battered fish & chips Feb p 100 mayonnaise Jan p 19 Almond-crusted blue-eye trevalla on eggplant Beetroot Roast beef, tomato & witlof baguette with aioli puree with broad bean salad Dec p 24 Beetroot & horseradish salad May p 53 Jan p 88 Artichoke & white bean dip Sept p 161 Beetroot, onion & red wine chutney Nov p 94 Shredded chicken, walnut & snow pea sprout Baked beans with cheese cornbread June p 56 Cabbage rolls with beetroot chips Oct p 72 baguette March p 84 Balsamic-glazed lamb cutlets with broad beans Lamb cutlets with roast beetroot salad & caraway Baked artichokes with sun-dried tomatoes Aug p 71 Aug p 71 dressing July p 23 Baked beans with cheese cornbread June p 56 Beef, bean & spinach soup July p 107 Potato wedges with beetroot dip & baba Baked caramel bananas June p 78 Black-eye bean & vegetable soup May p 82 ghanoush Sept p 86 Baked egg & herb filo pies with smoked salmon Borlotti bean, bacon & pasta soup with parmesan Berries (see also blueberries,cranberries, April p 104 croutons July p 21 raspberries,strawberries) Baked espresso crèmes Aug p 70 Borlotti bean & tuna salad on sourdough Oct p 49 Berry ice-cream cakes Nov p 70 Baked ginger & mustard glazed ham with roast Braised asparagus & snake beans Sept p 52 Blackberry ice-cream Jan p 91 peaches Dec p 58 Broad bean dip with focaccia toasts Jan p 59 Cherry & berry slushies Jan p 80 Baked herb ricotta wrapped in prosciutto Dec p 56 Butter bean, parsnip & speck gratin July p 50 Summer berries with mango slices Dec p 60 Baked herb trout with celeriac & wild rice July p 72 Chicken & chilli bean tacos Sept p 78 Biryani Baked zucchini with ricotta Aug p 63 Corn, bean & jalapeño salsa with corn chips Fish biryani Oct p 99 Baklava March p 67 Biscotti Baklava May p 84 Cumin lamb with white bean & capsicum salad Biscotti di miele (honey biscuits) March p 107 Chocolate mascarpone baklava with coffee syrup Sept p 76 Pistachio, fig & lemon biscotti July p 89 April p 86 Eggplant, sweet potato & green bean noodle soup Biscuits (see also biscotti) Balsamic March p 68 Almond shortbread fingers Dec p 72 Baby rocket & balsamic eschalot salad Aug p 63 Golden confetti salad Nov p 167 Chocolate biscuit ice-cream sandwiches Jan p 62 Balsamic-glazed lamb cutlets with broad beans Mustard chicken with mixed beans & peas Chocolate hazelnut melting moments July p 63 Aug p 71 July p 110 Gingerbread men Dec p 40 Garlic lamb roast with balsamic, fig & bocconcini Olive & burghul meatloaves with green beans Marbled stained-glass biscuits May p 62 salad April p 22 June p 82 Mini heart-shaped shortbreads with chocolate Kipfler potato & asparagus salad with caramelised Poached trout with champagne butter sauce & Nov p 54 balsamic dressing Oct p 94 bean salad Nov p 80 Rhubarb with cinnamon shortbread Aug p 21 Prosciutto & melon salad with balsamic dressing Potato, green bean & pine nut salad Dec p 58 Rosemary & mustard biscuits with brie Aug p 55 Feb p 61 Salmon with garlic bean puree, asparagus & Thai basil peaches with cinnamon shortbread White balsamic roasted strawberries with almond tomatoes Feb p 52 Dec p 68 wafers Oct p 94 Salmon with haloumi & green bean salad Blackberries Bananas March p 62 Blackberry ice-cream Jan p 91 Baked caramel bananas June p 78 Sardine & herb cabbage parcels with cauliflower Blue cheese Banana & blueberry loaf Dec p 86 mash & beans June p 96 Blue cheese & hazelnut scones May p 78 Banana & chocolate yoghurt Feb p 76 Snake bean & potato curry April p 24 Blue cheese platter Dec p 79 Banana fritters with coconut caramel sauce Stuffed squid with green beans, olive & burghul Broccoli & blue cheese fritters with walnut Aug p 98 Dec p 90 dressing April p
Load more

Recommended publications
  • Hilton Istanbul Bomonti Hotel & Conference Center
    Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant,
    [Show full text]
  • Physicians Mutual Insurance Company Cookbook
    Time to get cooking with the Physicians Mutual family Recipes from our family to yours. © Physicians Mutual®, 2012 2013 Special Edition Life happens around your kitchen table Five generations ago, the Physicians Mutual family was founded at a kitchen table — so we understand how important it is to spend time at your table with loved ones. We’ve collected these recipes from customers, employees and agents all over the country. Every recipe tells a story — a simple story about good food and great conversations with loved ones. Physicians Mutual is pleased to share this cookbook … from our family to yours. Table of Contents Rise and Shine! Super Soups 9 Meri’s Low-Sodium 39 Baked Potato Soup Cinnamon Pancakes 39 Taco Soup 9 Meri’s Fake-Him-Out 40 Homemade Turkey Soup Low-Sodium “Sausage” 41 Minestrone Soup 10 Ham Strata 42 Vegetable Chili 11 Omelet Ham Bake 43 Gazpacho 12 Sausage Bread 44 The Food Doctor’s Special Soup 13 Breakfast Pizza Hot Dish 45 Regina’s Wedding Soup 14 Peppery Cornmeal Pancakes With Bacon 45 Green Chili Stew 15 Sour Cream Coffee Cake 46 Healthy Chili 16 Slow Cooker Sausage 47 Cheesy Ham and Potato Soup Breakfast Casserole 48 “I Can’t Believe It’s Chili” 17 World’s Best Pancakes 49 Cheeseburger Soup 17 Healthy Guacamole Breakfast 50 Creamy Brie Soup 18 Impossible Pie 51 Beer Cheese Soup 19 Slow Cooker Breakfast Casserole 52 Tomato Tortellini Bisque 20 Oat Scones 53 Chicken and Dumpling Soup 21 Apple Coffee Cake 54 Meri’s Tasty Slow-Cooked 22 Empire State Muffins Low-Sodium Chili All Kinds of Apps It’s a Toss Up! 25 Tomato
    [Show full text]
  • October 2007 Through April 2008
    Untitled Document http://www.levanacooks.com/popup%20files/07_Oct_Apr_08.html COOKING CLASS SCHEDULE OCTOBER 2007 THROUGH APRIL 2008 Monday October 15th ISRAELI FEAST Don’t just wax nostalgic, come and eat as in Jerusalem. Who knew falafel or hummus could taste so fabulous when they don’t come out of a bag or a tub? Wait till you taste these funky cookies. Minted lamb kebobs; schug; eggplant salad; falafel; Israeli salad; hummus-tehina; Sephardi sesame anise “Kaak”. Monday October 22nd DAIRY-FREE FEAST My next cookbook, “Levana Cooks Dairy-Free!” will be coming out any day around this date. Just a few excerpts and you will get an idea of how wonderful it is. Wild mushroom soup; spinach lasagna; chicken breasts in mustard cream sauce; marinated tofu tomato salad; crème caramel. Monday October 29th THAI FEAST How can it not be great, with those fabulous flavors? And almost too pretty to eat yet quite simple to make. Mock crab Pad Thai; vegetable lettuce wraps; Thai beef soup; tofu satay; coconut rice pancakes. Monday November 5th WINTER SALADS Salads for main course are a great idea year round, and they allow for much flexibility while they get substantial enough to be a one-dish meal. Lentil smoked turkey chicken salad; Salade Nicoise with fresh tuna; rice noodles with mock crab salad; tofu bean corn salad with guacamole. Tuesday November 13th THANKSGIVING FEAST This demo always makes my case for me: delicious, seasonal and elegant never needs to be overwhelming or expensive or worse, heavy and rich. Yellow pepper and corn chowder; baked turkey with apple chestnut dressing; orange mint relish; baked butternut squash with pecans and currants; cabbage fennel salad; warm cranberry crisp with coconut sorbet.
    [Show full text]
  • Hawaiian Menu Ideas
    Wilma Lott Catering Traditional Buffet Sample Menu #1 Grilled Tri Tip with Roasted Garlic Au Jus (Carving Station) Roasted Chicken Breast with Rosemary Apricot Glaze Yukon Gold Garlic Mashed Potatoes Grilled Mixed Seasonal Vegetables Spring Mix Salad w/Strawberries, Feta, Red Onion, & Candied Pecans; served w/Honey-Balsamic Vinaigrette Fresh Fruit Arrangement with Complimentary Fruit Carving Decoration Handmade Rolls with Butter Sample Menu #2 Grilled Salmon with a Lemon & Caper Buerre Blanc Sauce Chicken Marbella Basmati Rice with Scallions Grilled Zucchini, Peppers & Carrots with Olive Oil & Rosemary Spring Mix Salad w/Feta, Artichoke Hearts, Sundried Tomato, Black Olives, Red Onion; served w/Creamy Italian Vinaigrette Fresh Fruit Platter with Complimentary Fruit Carving Decoration Handmade Rolls with Butter Sample Menu #3 (vegetarian) Stuffed Portobello Mushroom Butternut Squash Ravioli with Sage Browned-Butter Sauce Yukon Gold Mashed Potatoes w/Truffle Oil & Chives Ratatouille Spring Mix Salad w/Apples, Pears, Gorgonzola, Red Onion, & Candied Walnuts; served w/Raspberry Vinaigrette Fresh Fruit Platter with Complimentary Fruit Carving Decoration Handmade Rosemary Rolls with Butter Sample Menu #4 Grilled Tri-Tip w/Roasted Red Pepper Sauce (Carving Station) Fusilli Pasta w/Hot Pepper Vodka, Sun Dried Tomato Cream Sauce Gemelli Pasta w/Grilled Chicken, Candied Walnuts, Grapes, Light Gorgonzola Cream Sauce Mushroom Risotto Sautéed Seasonal Mixed Vegetables Caesar Salad w/fresh parmesan & homemade croutons Fresh Fruit Platter with Complimentary
    [Show full text]
  • Mitzvah Menu
    MITZVAH MENU BUTLER PASSED HORS D’OEUVRES PLEASE SELECT EIGHT ENGLISH PEA BLINI Carrot, Snow Pea Gremolata, Wasabi Pea FARMER’S DEVILED EGGS Vadouvan Spice, Black Olive Soil, Micro Celery (gf) ASPARAGUS & SHIITAKE SOY-GLAZED SUMMER ROLL Creamy Soy Sauce (gf) BURRATA PEPPERONATA TART Basil Chiffonade SPANAKOPITA Spinach & Feta Turnover* MOZZARELLA CUP Cherry Tomato, Pine Nuts, Capers & Pesto CUBED WATERMELON & FETA CHEESE Sweet Balsamic Drizzle CHILLED ENGLISH PEA SOUP Mint (gf) WATERMELON GAZPACHO Cilantro Leaf (gf) POTATO CORNET Portobello Mousse & Sorrel (gf) SAVORY TART TATIN Onion Jam, Roasted Cherry Tomatoes & Chervil MAC & CHEESE BITE Truffle Gouda, Arugula Pesto* AVOCADO TOAST Radish, Lemon, Fennel, Toasted Bread (v) HUDSON VALLEY SUCCOTASH TART Sunchoke Puree & Crispy Kale (v) GUACAMOLE BLUE CORN CHIP Coriander Leaves (gf) (v) FAVA BEAN & ZUCCHINI CRUDO Squash Cup (gf) (v) WATERMELON RADISH TACO Smoked Tofu & Pickled Habanero (gf) (v) MIGHTY MUSHROOM MAKI ROLL Enoki Mushrooms, Baked Tofu, Braised Shiitake & Micro Arugula, Shiitake Truffle Sauce (gf) (v) SPICY MANGO MAKI ROLL Black Rice, Avocado, Mango, English Cucumber & Spicy Veggies (gf) (v) CONTINUES ON NEXT PAGE ➣ *Items are served hot · (gf) = Gluten Free · (v) = Vegan 1 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 ➢ CONTINUED FROM LAST PAGE BUTLER PASSED HORS D’OEUVRES COCONUT SHRIMP Apricot Mustard Sauce* PETITE LOBSTER ROLL Toasted Brioche & Chives NAPOLEON OF SMOKED SALMON Horseradish Cream & Dill TUNA TARTARE Persian Cucumber, Yuzu, Crème
    [Show full text]
  • Meni TABOR EDIT 2016
    RED WINES TRI MORAVE - Temet, 14,5% - Jagodina, Srbija 0.75l 2250 PROKUPAC - Ivanovic, 13,2% - Župa, Srbija 0.75l 2100 KREMEN - Matalj, 12,5% - Negotin, Srbija 0.75l 2200 CABERNET & MERLOT - Cilić, 13,5% - Jagodina, Srbija 0.75l 2350 CRVENI ZAPIS - Janko, 14% - Smederevo, Srbija 0.75l 2200 ŽIVOT TEČE - Zvonko Bogdan, 12% - Palić, Srbija 0.75l 2400 MONTEPULCIANO - Marina Cvetić, 14,5% - Abruzzo, Italija 0.75l 4650 CABERNET SAUVIGNON - Radovanović, 12,5% - Krnjevo, Srbija 0.75l 2000 TVRDOŠKO CRNO - Manastir Tvrdoš, 12% - Trebinje, BIH 0.75l 2550 ZLATAN PLAVAC GRAND CRU - Plenković, 15% - Hvar, Hrvatska 0.75l 9000 BRUNELLO DI MONTALCINO - Casanova di Neri, 14,5% - Toscana, Italija 0.75l 9200 AURELIUS - Kovačević, 13,5%, Irig, Srbija 0.75l 2250 CHIANTI SUPERIORE D.O.C.G, Santa Cristina, 13% - Toscana, Italija 0.75l 2350 CABERNET - 13. jul Plantaže, 12,5% - Podgorica, Crna Gora 0.75l 1200 VRANAC PRO CORDE - 13. jul Plantaže, 12,5% - Podgorica, Crna Gora 0.75l 1700 VRANAC - 13. jul, 12,5% - Podgorica, Crna Gora 0.75l 1050 VRANAC - 13. jul, 12,5% - Podgorica, Crna Gora 0.187l 390 DINGAČ - Matuško, 14,2% - Pelješac, Hrvatska 0.75l 4800 POSTUP - Matuško, 13,3% - Pelješac, Hrvatska 0.75l 4650 KRATOŠIJA - Tikveš, 12% - Tikvesko vinogorje, Makedonija 0.75l 1050 MALBEC - Chakana, 14% - Mendoza, Argentina 0.75l 2250 MALBEC RESERVA - Chakana, 13,9% - Mendoza, Argentina 0.75l 2900 CABERNET SAUVIGNON RESERVA - Chakana, 14,5% - Mendoza, Argentina 0.75l 2900 FABULA LAGUM - Chichateau 14,5% - Šišatovac, Srbija 0.75l 3400 GRAFFITI - Bjelica 14%, Novi Sad, Srbija 0.75l 2990 BAMBINO NERO - Chichateau 13% - Šišatovac, Srbija 0.75l 1900 REGENT - Aleksandrović 13,5% - Topola, Srbija 0.75l 2700 VLADIKA - 13, Jul Plantaže 14% - Podgorica, Crna Gora 0.75l 2250 TGA ZA JUG -Tikveš 12,5% - Tikveš, Makedonija 0.75l 1200 DAILY MENU 1.
    [Show full text]
  • To View Online Click Here
    GCCL TRAVEL PLANNING GUIDE Grand European Cruise 2022 Learn how to personalize your experience on this vacation Grand Circle Cruise Line® The Leader in River Cruising Worldwide 1 Grand Circle Cruise Line ® 347 Congress Street, Boston, MA 02210 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. Soon, you’ll once again be discovering the places you’ve dreamed of. In the meantime, the enclosed Grand Circle Cruise Line Travel Planning Guide should help you keep those dreams vividly alive. Before you start dreaming, please let me reassure you that your health and safety is our number one priority. As such, we’re requiring that all Grand Circle Cruise Line travelers, ship crew, Program Directors, and coach drivers must be fully vaccinated against COVID-19 at least 14 days prior to departure. Our new, updated health and safety protocols are described inside. The journey you’ve expressed interest in, Grand European Cruise River Cruise Tour, will be an excellent way to resume your discoveries. It takes you into the true heart of Europe, thanks to our groups of 38-45 travelers. Plus, our European Program Director will reveal their country’s secret treasures as only an insider can. You can also rely on the seasoned team at our regional office in Bratislava, who are ready to help 24/7 in case any unexpected circumstances arise. Throughout your explorations, you’ll meet local people and gain an intimate understanding of the regional culture. Enter the home of a local family in Wertheim for a Home-Hosted Kaffeeklatsch where you will share coffee and cake, and experience what life is like for a typical German family; and chat with a member of Serbia’s Roma community to gain insight into the stigma facing this culture in Europe—and how they are paving the way for a new future for their people.
    [Show full text]
  • Making Vibrant Mediterranean Bread Salads Toss Peak-Of-The-Season Vegetables, Fragrant Olive Oil, and Yesterday’S Bread for Some Spectacular Summer Salads
    Making Vibrant Mediterranean Bread Salads Toss peak-of-the-season vegetables, fragrant olive oil, and yesterday’s bread for some spectacular summer salads BY JOANNE WEIR he first time you eat a bread salad, you’ll won- Tder why you’ve never had one before. Imagine a sandwich of ripe tomatoes, crisp cucumbers, thin slices of sweet onion, and sprigs of fresh herbs be- tween thick slices of a chewy, European-style bread. Then imagine tearing that sandwich into pieces, dousing it with vinegar and fragrant olive oil, and tossing it all together in a bowl, and you’ll have an idea of the irresistible combination of textures and flavors that are found in bread salads. In the Med- iterranean, bread salads have been around for cen- turies. They’re part of a culture that knows well how to make a feast from the humblest of foods, even stale bread. A STURDY LOAF FOR A HEARTY SALAD When making bread salad, no ingredient is more im- portant than the bread itself. Bread salads were born of the rustic loaves characteristic of the Mediter- ranean. You should look for the same style of loaf when making your bread salads. You need a sturdy, flavorful loaf that can stand up to a vinaigrette and other wet ingredients like tomatoes without turning to mush. This is no place for plastic-wrapped over- processed white bread. Fresh bread can ruin a bread salad. It becomes soggy too quickly. Be sure your bread is sufficiently stale—at least three days old. When I’m craving a bread salad and the only bread in the house is fresh, I cheat and dry the bread in the oven.
    [Show full text]
  • Recipe Collections
    Edward R. Hamilton Bookseller Company • Falls Village, Connecticut A special selection of Cooking Instruction – Recipe Collections – Low Fat & Healthy Cooking Slow Cooking – Grilling – Vegetarian Cooking – Ethnic Cooking – Regional & Exotic Cuisines Holidays & Entertaining – Cookies, Breads & Baking – Canning & Preserving – Wine Selection Notable Chefs & Restaurants – Bartending Guides and much more. June 28, 2019 6975267 1000 SAUCES, DIPS AND 7582633 THE QUINTESSENTIAL QUINOA DRESSINGS. By Nadia Arumugam. Provides the COOKBOOK. By Wendy Polisi. Discover new ways guidance, inspiration and recipes needed to lift to enjoy this South American staple with quinoa meals, desserts, snacks and more to new heights recipes for every occasion. Try Strawberry Spinach of deliciousness. Jazz up your meals with white Quinoa Salad, Quinoa Burgers, Almond Fudge sauces; brown stock-based sauces; pesto sauces; Quinoa Brownies, and more. Also gives alternatives creamy dips; fusion and Asian sauces; oil and for many recipes, covering the needs of vegan, vinegar dressings; salsas; and more. Color gluten-free, and sugar-free diners. Color photos. photos. 288 pages. Firefly. Pub. at $29.95 $5.95 221 pages. Skyhorse. Pub. at $17.95 $2.95 2878410 QUICK-FIX DINNERS. Ed. by the 6857833 100 RECIPES: The Absolute eds. of Southern Living. There’s something for Best Ways to Make the True Essentials. By everyone in this collection. Recipe flags show the eds. at America’s Test Kitchen. Organized busy cooks at a glance how long a dish takes from into three sections, each recipe is preceded by a start to finish. There are ideas for comfort foods thought provoking essay that positions the dish. pasta night, dinners, side dishes and desserts, You’ll find useful workday recipes like a killer proving that dinner made fast can be flavorful, tomato sauce; genius techniques for producing satisfying, and best of all, stress free.
    [Show full text]
  • Dinner 7 24 20
    Please cover face Chef Hrant Arakelian Breads Snacks Za’atar Man’oushe | 5 Warm Citrus Olives, cured yolk | 6 Hummus & Dips Hummus, aleppo oil, fresh pita | 7 ✴ chili roasted turnips & candied onions | 2 ✴ add lamb merguez, sweet pepper puree | 3 ✴ add wood roasted jalapeño relish | 2 Muhammara, roasted pepper dip, pomegranate, walnuts, seeded crick crackers | 8 Labneh, pistachio, seeded crick crackers | 9 additional pita | 1 Veggies Fried Brussel Sprouts, teklai garlic sauce, pickled shallots, nigella seed | 10 Fattoush Salad, spring veggies, herbs, toasted pita, citrus sumac dressing | 14 Fried Watermelon salad, shallot & serrano vinegar, feta powder, mint | 13 Roasted Jimmy Nardello Peppers, puffed freekeh, preserved lemons, whipped labneh | 12 Caroline Tomato Salad, fresh savory, whipped tahina, fried garlic, sumac, pomegranate | 12 Asparagus in olive oil, lemon, garlic, apricot & almond duqqah | 12 Cauliflower Kuku’ye Sabzi, pistachio cream, Serrano, radish | 13 Baba Ganoush in its own skin, sumac red onion salad, Kurdish samoon bread | 13 Meat & Seafood M’ahani Lamb Sausage kabob, fig amba relish, grilled lemon | 14 Lamb rillettes, pickled lentil & mustard seeds, cardamon aioli, pita crisps | 13 Pomegranate Glazed Octopus, pickles, whipped feta herbs | 15 Kefta bil Siniyeh, potatoes, eggplant & tomatoes, sesame pita crust | 18 Mussels, spicy shakshouka sauce, herb toum, pita | 18 Chickpea Fried Trout, roasted beet & black olive salad, green charmoula sauce | 22 Confit Chicken Thigh and Seared Breast in spicy adjika sauce, lima bean salad, whipped yogurt | 26 Sauces each | 1 Harissa | Garlic Toum | Amba Sauce | Green Tahina *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
    [Show full text]
  • May-Salad-Recipes.Pdf
    Recipes Quick & Easy Pear and Arugula Salad Anchovy Stuffed Olive Salad Arugula & Pomegranate Salad Asian Style Pasta Salad Black Bean Salad Black Eye peas & Spinach Salad Blood Orange & Fennel Salad Caribbean Slaw Salad Chickpea Salad Cucumber & Fennel Salad Easy Chickpea Appetizer Easy Potato Salad Edamame & Apple Salad Greek Style Salad Green Bean & Tomato Appetizer Grilled Figs & Arugula Salad Heirloom Tomato & Red Onion Salad Lemony Arugula Salad Mixed Baby Greens Salad Orange Carrot Salad Orzo Pasta Salad Purple Cabbage & Apple Salad Red Beet Salad Roasted Pepper Salad with Olives Roasted Red Bell Pepper Salad Spinach & Apple Salad Tuna & Egg Salad Tuna Salad White Bean & Blue Cheese Salad Wilted Spinach Salad Yellow Lentil Salad Quick & Easy Pear and Arugula Salad Ingredients: Serves: 2-4 1 ripe pear, cored and sliced into thin half-moons (don’t peel) 4 c baby arugula 3 tbsp. extra virgin olive oil 1-2 tbsp. red wine vinegar 1/3 cup pine nuts- toasted Salt and freshly ground black pepper to taste Directions: Lay the pears out flat and slightly overlapping around the edges of 1 large plate. Leave the center open for greens. Dress the arugula with the olive oil and vinegar, season to taste with the salt and pepper then place it in the center of the pate. Sprinkle with the pine nuts and serve. Anchovy Stuffed Olive Salad Ingredients: Serves: 6 2 tbsp. sherry vinegar ¼ c. extra virgin olive oil 1 garlic clove -minced 2 c colorful cherry tomatoes –quartered 12 anchovy-stuffed olives 1 shallot - finely chopped 1 tbsp. capers –drained Sea salt and black pepper to taste Directions: Whisk the vinegar, olive oil and garlic together in a bowl.
    [Show full text]
  • SUMMER MENU INSPIRATION SIGNATURE COCKTAIL CHARCOAL SALTY DOG / Gin, Activated Charcoal, Grapefruit Juice, Soda Water, Lava Salt Rim, Bruleed Grapefruit Garnish
    SUMMER MENU INSPIRATION SIGNATURE COCKTAIL CHARCOAL SALTY DOG / gin, activated charcoal, grapefruit juice, soda water, lava salt rim, bruleed grapefruit garnish HORS D’OEUVRES TOMATO BISQUE + MINI GRILLED CHEESE / micro basil; shot glass presentation GRILLED PEACH CROSTINI / house-made ricotta, tangerine basil gastrique, micro green, sea salt crostini SAVORY BEET MACARON / whipped goat cheese, red amaranth LAMB BACON WRAPPED ARTICHOKE / tzatziki OYSTER ON THE HALF SHELL / cucumber & black pepper mignonette ADOBO SHRIMP TOSTADA / white bean cilantro puree, pineapple avocado pico, fresh cilantro, mini flour tortilla cup PTL SHORTCAKE / shaved prosciutto, roma tomato, arugula salad, pesto aioli, chive shortcake SQUASH BLOSSOM FLATBREAD / house made chive ricotta, shaved prosciutto, salted flatbread BEER BATTERED FRIED GREEN TOMATO / herb remoulade, pimento CARAMELIZED WATERMELON / goat cheese, candied pecan, micro basil BEEF TENDERLOIN CROSTINI / chipotle crema, pickled corn relish, grilled crostini SALADS + BREAD MELON SOUP + PANNA COTTA / honeydew, pea tarragon panna cotta, cucumber, melon broth, basil oil, parmesan crisp, pea tendril BERRY SALAD / summer assorted berries, goat cheese, leek, bibb lettuce, toasted sunflower seeds, lavender yogurt dressing FIG & PEACH SALAD / roasted peach, shaved red onion, sliced almond, feta, baby arugula, fig balsamic vinaigrette SEA SALT + OLIVE OIL FOCCACIA ENTREES GRILLED BISON STRIPLOIN / potato au gratin, blistered tomato chermoula CHIPOTLE GLAZED AIRLINE CHICKEN / crispy polenta cake, jalapeno mozzarella
    [Show full text]