Examples of Mediterranean Food
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Scents and Flavours
Typical products Boccadasse - Genoa Agenzia Regionale per la Promozione Turistica “in Liguria” [email protected] www.turismoinliguria.it Seaside emotions Art Settings www.turismoinliguria.it History Trail Scents and flavours Sports itineraries A sea of gardens From the Woods, the Garden, and the Sea - a Taste of Ligurian Gastronomy - Shades of Flavours from Green to Blue. Publishing Info Publishing Project and All Rights reserved to Agenzia Regionale per la Promozione Turistica “in Liguria”. Images: Archive Agenzia “in Liguria”, and “Regione Liguria” from “Prodotti di Liguria Atlante Regionale dei prodotti tradizionali” - except for page 3-14-15-16-17-18-19-20-21-22 Slow Food Copyright. Graphic Project by: Adam Integrated Communications - Turin - Printed in 2008 - Liability Notice: notwithstanding the careful control checks Agenzia “in Liguria” is Farinata not liable for the reported content and information. www.turismoinliguria.it Scents and Tastes. In all Italian regions traditional recipes originate from the produce of the land. In Liguria the best ingredients are closely linked to sunny crops and terraces plummeting into the sea, to mountains, sandy and rocky beaches, valleys, and country plains. In this varied land fine cuisine flavours are enriched by genuine and simple products, this is why the Ligurian tradition for gourmet food and wine is an enchanting surprise to discover along the journey. Cicciarelli of Noli www.turismoinliguria.it Gallinella 3 Extra Virgin Olive Oil. This magic fluid, with a unique consistency, is the olive groves nectar and the ingredient for Mediterranean potions. The Extra Virgin Olive Oil of the Italian Riviera now has a millenary tradition. -
Olive Oil Award Winners
Olive Oil Award Winners CALIFORNIA STATE FAIR 2020 COMMERCIAL OLIVE OIL COMPETITION hile the California State Fair team had he California State Fair Commercial Extra Virgin Olive remained hopeful for a wonderful 2020 Oil Competition features two shows: Extra Virgin Olive WCalifornia State Fair & Food Festival, we TOil and Flavored Olive Oil. The Extra Virgin Olive Oil were faced with a world-wide pandemic none Show has divisions for varying intensities of single varieties of us could have ever imagined. However, at the and blends of olive oil, and classes in varietals of olives. beginning of the year, we were able to accept The Flavored Olive Oil Show has divisions in co-milled and entries and judge the California State Fair Olive infused olive oil, and classes for flavor varieties. Oil Competition for 2020. Three special awards honor olive oil producers of each This brochure is one way we are highlighting and production level: Best of California Extra Virgin Olive Oil honoring those who won Double Gold, Gold and by a Large Producer (over 5,000 gallons), an Artisan the highest honors in this year’s competition. Producer (500-5,000 gallons), and a Microproducer (less than 500 gallons). California’s extra virgin olive oil business is flourishing. The fall 2019 harvest was estimated to have produced 4 million gallons of extra virgin olive oil. As of Across 8 divisions and 14 different classes, two Best of January 2019, over 41,000 acres of olive groves were in production in California, Show Golden Bear trophies are awarded each year, one for specifically for olive oil. -
Divina Catalog Edit 2021.Pdf
Buckhead is proud to present the delicious line of Divina brand antipasti. Divina olives and antipasti represent the core values of authentic taste, traceability and superb quality. Sourced directly from growers across the Mediterranean, Divina’s olive varieties such as the Greek Kalamata, Italian Castelvetrano, and Mt. Athos Green are harvested and cured according to centuries-old methods. Using a 3rd-Party HACCP process, the commitment to integrity and quality above all is present in the delicate taste of each Divina olive. Divina’s antipasti selection reflects the vibrant colors and flavors of tables from around the Mediterranean and across the world. From their tender dolmas, to award winning roasted red and yellow peppers, every Divina antipasti is made with the finest ingredients and utmost care. Capers Nonpareil Fancy An essence of sea salt, a crisp, popping texture and floral flavor make Divina nonpareil fancy capers a unique ingredient. Non-GMO #20064, 6132oz Jars Curried Pickled Cauliflower Delightfully crunchy florets of pickled cauliflower filled with sweet and aromatic curry flavor. Crisp and bright pepper strips and black peppercorn balance the flavorful brine while adding visual appeal. #20852, 6/3.1 lb. Tin Cornichons Always fresh packed, DIVINA cornichons (French for gherkins) are made according to a traditional French recipe using the finest gherkins, vinegar and spices. They are bright, crunchy and delicious! The classic accompaniment to pate or as an essential ingredient in salad sandwiches (such as tuna, chicken ,or egg salad.) #20859, 3/4.7 lb. Cans DIVINA Fig Spread DIVINA Sour Cherry Spread Crafted from Aegean Figs, Divina Fig Spread is deeply Divina Sour Cherry Spread has a bold, fruit-forward flavor fruity and complex with notes of caramel and honey. -
2213 South Shore Center • Alameda, Ca 94501 • Trabocco.Com • Tel 510 521 1152
Antipasti Stuzzichini Polipo e Patate 14 Olive e Mandorle 8 Grilled octopus, potato, celery, red onion, lemon, olive oil Olives, almonds, ricotta salata Calamari Fritti 13 Pancia di Maiale 10 Breaded and fried calamari, spicy tomato sauce Braised pork belly, lentil faro pilaf Carpaccio 12 Baccala e Peperoni 10 Raw, grass-fed beef tenderloin, lemon, olive oil, shaved Roasted salt-cod marinated with roasted bell peppers, parmesan, arugula crispy polenta Burrata Con Prosciutto 14 Arrosticini 11 Di Stefano Burrata, prosciutto, grissini Grilled lamb-skewers, grill-toasted bread Crudo in Due 12 Saffron and lemon marinated raw fresh ahi-tuna, crispy capers, mint, and spicy ahi-tuna tartar Pizzeria Paste e Risotto Margherita 15 Chitarrine al Cacao* 18 Tomato sauce, basil, fior di latte House-made pasta with cocoa powder, rabbit ragú Mezzo e Mezzo 16 Maccheroni alla Pecorara* 15 Half calzone, half pizza with tomato, fior di latte, basil, Fresh tomato sauce, ricotta, eggplant ricotta, mushroom Fettuccine Bolognese* 17 Ortolano 16 House-made fettuccine pasta with meat ragú Zucchini, eggplant, artichokes, mushrooms, tomato Ravioli con Coda 18 sauce, fior di latte House-made pasta stuffed with braised oxtail, au jus, Cristina 17 pecorino pepato Mushrooms, fior di latte, arugula, prosciutto, shaved Agnolotti di Zucca 16 parmesan, truffle olive oil House-made pasta filled with butternut squash, Rapini e Salsiccia 16 walnuts, brown butter sage sauce, parmesan Spicy sausage, broccoli rabe, tomato sauce, fior di latte over fresh tomato sauce Del Salumiere 16 Spaghetti del Trabocco* 20 Tomato sauce, fior di latte, assorted Italian cured meats Baby octopus and tomato ragú with shrimp, scallops, clams, mussels Add-on’s Gnocchi all' Abbruzzese 16 Anchovies 3. -
Three Colomns-ML Based on DOHMH New York City Restaurant Inspection Results
Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results DBA CUISINE DESCRIPTION DUNKIN Donuts ALL ABOUT INDIAN FOOD Indian CHARLIES SPORTS BAR Bottled Beverages MIMMO Italian SUENOS AMERICANO BAR Spanish RESTAURANT ANN & TONY'S RESTAURANT Italian GREEN BEAN CAFE Coffee/Tea PORTO BELLO PIZZERIA & Pizza RESTAURANT GUESTHOUSE RESTAURANT Eastern European CALEXICO CARNE ASADA Mexican JOHNNY UTAHS American RUMOURS American FORDHAM RESTAURANT American HONG KONG CAFE CHINESE Chinese RESTAURANT ASTORIA SEAFOOD & GRILL Seafood SUP CRAB SEAFOOD RESTAURANT Chinese SWEETCATCH POKE Hawaiian SWEETCATCH POKE Hawaiian Page 1 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results INSPECTION DATE 11/18/2019 09/15/2021 11/24/2018 03/12/2020 01/03/2020 02/19/2019 01/16/2020 07/06/2017 04/24/2018 04/19/2018 06/20/2018 12/12/2019 09/10/2019 05/14/2018 08/19/2019 08/27/2019 06/24/2019 06/24/2019 Page 2 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results KAHLO Mexican 52ND SUSHI Japanese EL COFRE RESTAURANT Latin American CARVEL Frozen Desserts CHOPSTICKS Chinese CATRIA MODERN ITALIAN Italian CATRIA MODERN ITALIAN Italian TAGLIARE PIZZA DELTA TERMINAL American OVERLOOK American BILLIARD COMPANY American BOCADITO BISTRO Eastern European FINN'S BAGELS Coffee/Tea FINN'S BAGELS Coffee/Tea CHUAN TIAN XIA Chinese LA POSADA MEXICAN FOOD Mexican CHINA STAR QUEENS CHINESE Chinese RESTAURANT AC HOTEL NEW YORK DOWNTOWN American NEWTOWN Middle Eastern NO.1 CALLE 191 PESCADERIA -
Hum 200 Summer 2006
HUM 200 SUMMER 2006 MEDITERRANEAN CUISINE & INGREDIENTS IN ITALY Instructor: Dr. Lucia Harrison Credit hours: 3 1. DESCRIPTION The Mediterranean is the deep, blue heart that gives life to the countries that surround it. From a western perspective, control of the world began with control of the Mediterranean, and thus it has been the seat of empires for millennia. The course consists of a study on the food culture of the countries and regions surrounding the Mediterranean Sea. Students will explore how geographical and cultural influences reflected and shaped the use of different food products, cooking methods, service styles and the many other factors that have lead to the current cuisine. Throughout time many different factors, such as family traditions, agriculture, cooking methods, and food products, have influenced the food culture of the Mediterranean region. Students will be introduced to the evolution of the Mediterranean cuisine, and to the regional differences with reference to these factors. The course will also closely examine the typical products that characterize the Mediterranean Diet such as olive oil, pasta, rice, vegetables and fruits, dairy products etc., examining their history, economic relevance, production, nutritional value and different uses around the Mediterranean. A selection of traditional dishes from Italy, southern France, Spain, and Croatia will be presented to the students and discussed. 2. OBJECTIVE The course objective is to show students the cultural and social relevance of one of the most appreciated cuisine in the world. Students will develop the ability to properly distinguish the most typical dishes of the Mediterranean Countries. Through the understanding of food composition and cooking processes students will be able to critically evaluate the too often confusing and contradictory dietary advice of western society. -
Recipe for Koshari
Recipe for Koshari What is Koshari? Koshari or koshary is considered the national dish of Egypt and is made with a mixture of ingredients including brown lintels, pasta, chickpeas, and rice. It is a true comfort food that is reasonably priced and considered vegan. Koshari can be found being sold in streetcars with colored glass, and is so popular that some restaurants sell only koshari! Koshari is recognized as the food of the revolution! Kosharia is Bengali in origin, and may have come to Egypt in the 1880’s with British troops. In its origins, it may have been made from a mixture of rice and yellow lentils called kichdi or kichri, and served for breakfast. However, now it is now considered a common Egyptian dish, served with tomato sauce and salad. Now it’s your turn to make your koshari! Follow the steps below for cooking each part of koshari and then assemble. Top with tomato sauce and fried onions to finish! Ingredients to Make Koshari: When making koshari, it is common to use whatever ingredients you have at home-adjust as needed! ● olive oil or ghee ● 5 or 6 tomatoes of any kind (or 28 oz can of Italian crushed tomatoes) ● 6 to 8 onions sliced for fried onions (optional to purchase a can of fried onions instead) ● 8 oz brown lentils ● 6 oz medium-grain rice ● 6 oz vermicelli ● 9 oz elbow pasta ● 15 oz can of chickpeas/garbanzo beans (optional to use/cook dried garbanzo beans) ● salt and pepper ● garlic ● white wine vinegar ● cumin ● hot chili powder ● tomato paste ● 1 sweet green pepper ● water Follow steps below to prepare each element of koshari. -
Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts!
www.cairowestmag.com April 2021 Issue No. 123 Free Community Magazine Powered by Cairo West Publications Serving 6th October, Cairo-Alex Desert Road and Mansoureya Exclusive Chat with Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts! TABLE OF CONTENTS April 2021 Apri 2021 Youssef Othman A Star on the Rise to Watch this Ramadan FASHION Ramadan Fashion BEAUTY Sandal-Pretty Feet FEATURES Your Ramadan Table Ramadan Gift Guide Ramadan Evenings Time To Talk Heart Kafala - Fostering Orphans Ramadan Recipes From Around The Globe Horoscopes WELLBEING Ramadan Workouts With Monir Konsoh Neuroplasticity Tabibi: Sensible Eating During Ramadan ENTERTAINMENT Spotlight: Gorilla Fit App AUC: Meet the Author Diwan New Arrivals and Best-sellers Art Scene Amici Review Binge Review Le Flandrin Review Crave Wellbeing Schedules What’s New Upcoming Events OUR TEAM Founder & Publisher Shorouk Abbas Editor-in-Chief Atef Abdelfattah Content Director Hilary Diack Copyediting Nahla Samaha General Manager Nihad Ezz El Din Amer Sales and Marketing Manager Nahed Hamy Assistant to General Manager Lobna Farag Assistant Marketing Manager Yomon Al-Mallah Sales Executive Ezz Eldin Darwish Digital Marketing Specialist Mariam Abd El Ghaffar Digital Content Aliaa El Sherbini Digital Content Creators Mariam Elhamy, Basem Mansour Graphic Designers Ahmed Salah, Essam Ibrahim Photography Mohamed Meteab Accountant Mohamed Mahmoud Distribution Ahmed Haidar, Mohamed El Saied, Mohamed Najah, Mohamed Shaker Mekkawy Printing IPH (International Printing House) Produced by Cairo West Publications Issued with registration from London No. 837545 Cairo Alex Desert Road - El Naggar Office Building 2 This magazine is created and owned by Cairo West Advertising. Managing Director: Shorouk Abbas Email: [email protected] For advertising contact: Tel: +2 0122 4300 100 +2 02 3532 0588 Email: [email protected] This magazine is not for sale. -
Recent Trends in Jewish Food History Writing
–8– “Bread from Heaven, Bread from the Earth”: Recent Trends in Jewish Food History Writing Jonathan Brumberg-Kraus Over the last thirty years, Jewish studies scholars have turned increasing attention to food and meals in Jewish culture. These studies fall more or less into two different camps: (1) text-centered studies that focus on the authors’ idealized, often prescrip- tive construction of the meaning of food and Jewish meals, such as biblical and postbiblical dietary rules, the Passover Seder, or food in Jewish mysticism—“bread from heaven”—and (2) studies of the “performance” of Jewish meals, particularly in the modern period, which often focus on regional variations, acculturation, and assimilation—“bread from the earth.”1 This breakdown represents a more general methodological split that often divides Jewish studies departments into two camps, the text scholars and the sociologists. However, there is a growing effort to bridge that gap, particularly in the most recent studies of Jewish food and meals.2 The major insight of all of these studies is the persistent connection between eating and Jewish identity in all its various manifestations. Jews are what they eat. While recent Jewish food scholarship frequently draws on anthropological, so- ciological, and cultural historical studies of food,3 Jewish food scholars’ conver- sations with general food studies have been somewhat one-sided. Several factors account for this. First, a disproportionate number of Jewish food scholars (compared to other food historians) have backgrounds in the modern academic study of religion or rabbinical training, which affects the focus and agenda of Jewish food history. At the Oxford Symposium on Food and Cookery, my background in religious studies makes me an anomaly. -
The Mediterranean Diet 228�
DIET� Newly Revised and Updated Marissa Cloutier, MS, RD and Eve Adamson Recipes by Eve Adamson Produced by Amaranth This book is dedicated to Michael and Sophie. Wishing you both good health and a long, happy life. —M. C. To my children, Angus and Emmett, that they may learn to eat well, live well, and take their health into their own hands. —E. A. ojPCmlpM� Contents Introduction 1� Part I: The Benefits of Eating Mediterranean 13� 1: Mediterranean Magic 15� 2: A Recipe for Wellness 39� 3: Olive Oil and Other Fats:� What You Need to Know 67� 4: Vegetables: The Heart and Soul of the � Traditional Mediterranean Diet 93� 5: The Fruits of Good Health 122� 6: The Grains, Legumes, Nuts, and Seeds � of the Mediterranean 147� 7: Meat, Poultry, Fish, Dairy, and Egg � Consumption the Mediterranean Way 171� 8: Embracing the Mediterranean Lifestyle 205� Contents� 9: Losing Weight and Living Well � on the Mediterranean Diet 228� Part II: Recipes for Enjoying the Mediterranean Diet 247� Mediterranean Snack Food: An Art Form, a Meal 249� • Tapas (Appetizers) 251� • Salads 270� • Soups and Stews 278� • The Main Course 286� • Desserts 306� Resources 317� Searchable Terms 323� Acknowledgments About the Author Cover Copyright About the Publisher ojPCmlpM� Introduction� If you grew up with a television set, you’ve probably seen the familiar scenario: a family gathered around the breakfast table, their plates piled high with eggs, bacon, sausage, maybe even a breakfast steak and a formidable stack of pancakes made with that ubiquitous box of handy biscuit mix. A bottle of maple-flavored syrup and a stick of butter (or tub of margarine) adorned the center of the table. -
Tableyah Mediterranean Cuisine
525 SAWDUST ROAD SPRING 77380 MON - SAT 11AM-9PM MON -THURS SUN 12PM-7PM $ 12 .99 FRI -SUN $ 13 .99 15 % OFF TA'BLEYAH KIDS MEDITERRANEAN CUISINE AND SENIORS BUFFET MENU- DRINKS INCLUDED BUFFET ITEMS MAY BE EXCHANGED OUT FOR SPECIAL OF THE DAYS DIPS & BREAD SALAD BAR HUMMUS (REGULAR & SPICY) TABBOULEH BABAGANOUSH (REGULAR & SPICY) MEDITERRANEAN GREEN SALAD GARLIC SAUCE QUINOA AND SPINICH SALAD TAHINI LENTIL SALAD TAZIKI PASTA SALAD HOT SAUCE BEET SALAD OLIVE OIL AND EGGPLANT SALAD VEGGIE OPTIONS MEATS FALAFEL (REGULAR AND GARLIC STUFFED) SLOW ROASTED CHICKEN FRIED KIBBEH *CONTAINS GROUND BEEF FRIED CHICKEN FRIED CAULIFLOWER CHICKEN TAHINI MISAA - EGGPLANT CHICKEN SUMAC BASHAMIL *CONTAINS GROUND BEEF MEATBALLS VEGGIE STEW LAMB MAHSHY AND GRAPE LEAVES BRISKET VINEGAR POTATOE CUBES OKRA STEW GREEN BEEN STEW SOUP OF THE DAY MIXED GRILLED VEGGIES GRAINS DESERTS BAKLAVA KOSHARY KUNAFA RICE (YELLOW AND SPICY) BASBOSA COUSCOUS OM ALI *BY REQUEST RICE PUDDING FRUITS CREPES TA'BLEYAH MEDITERRANEAN CUISINE A LA CARTE MENU TAKES ABOUT 12-15 MINUTES GRILLED MEATS BEEF KOFTA SKEWER $4.70 LAMB KOFTA SKEWER $4.90 CHICKEN KOFTA SKEWER $4.60 LAMB KABOB $4.90 CHICKIN KABOB $4.60 LAMB CHOPS (2 PIECES) $9.70 GRILLED SALMON $6.30 GRILLED SHRIMP SKEWER $6.20 SLOW GRILLED TILAPIA -WHOLE FISH *20MIN $9.25 1/2 ROASTED CHIKEN *CALL AHEAD $9.25 FULL ROASTED CHICKEN *CALL AHEAD $16.99 CUSTOMIZED WRAPS CATERING INCLUDES FRIES AVAILABLE! LETTUCE, TOMATOE, ONIONS, DIP $9.15 LAMB KOFTA CHICKEN KOFTA CHICKEN SHAWARMA BEEF SHAWARMA GYRO (LAMB) FALAFEL (REGULAR OR SPICY) BURGER - CAN ADD CHEESE $8.99 SIDES RICE $2.55 SALAD $3.15 VEGGIE OPTIONS $3.99 ORDER THROUGH: DRINKS UBER EATS HOT TEA (HERBAL, BLACK, WTH MINT) $2.99 DOORDASH HOT COFFEE (AMERICAN, TURKISH) $2.99 GRUBHUB LEMON WITH MINT $2.99 WATERMELON $2.99 PINEAPPLE $2.99 SODAS $1.99 DESERTS BAKLAVA $1.99 KUNAFA $0.99 BASBOSA $0.99 RICE PUDDING $1.99 FRUITS $1.99 Ta'bleyah Mediterranean Cuisine Welcome to Ta'bleyah, a mixture of delicious family owned Mediterranean recipies. -
Ai Fiori in the Groove
2011 2 0 1 altamarea group 1 ai fiori THE RIVIERA BLOOMS IN NEW YORK: AI FIORI IN THE GROOVE: FRENCH SERVICE, ITALIAN HEART Private DINING: have IT YOUR way MEDITERRANEAN INSPIRATION: PLATING THE RIVIERA FROM PROVENCE TO LIGURIA: MICHAEL WHITE’S TRAVELS Terroir -“The total natural environment of any viticultural site, as defined in terms of climate, sunlight, geography, wind and soil/water relations.”—Dino Tantawi www.vignaioliamerica.com VignaioliAdFINAL.indd 1 5/31/11 3:01 PM AI FIORI IS BLOSSOMING When Michael and I first met, our personalities and our food vision instantly clicked. I am a businessman with a passion for food, and he is a great culinary mind with a passion for business. —Ahmass Fakahany So when we started to come up with the concept about a menu that could create a bit of excitement lot of research to convey this theme of accessible for Ai Fiori, we looked at it from both a culinary and still be original and different from what is elegance, bearing in mind that you have a New and business perspective. Because the space already available and done so well in other New York palate to please and a Michael White clientele. was in a hotel, the new Setai Fifth Avenue, whose York establishments. We came up with our own We have a deep pasta section on the menu for this clientele is decidedly European, we felt this alone niche—for example, including vichyssoise and reason. It is a reminder of our roots and gives all would mean we weren’t confined to just Italian bouillabaisse, but with a little twist to them.