Blumenkohl Mit Chorizo Streuseln – Cauliflower with Chorizo Streusel

Total Page:16

File Type:pdf, Size:1020Kb

Blumenkohl Mit Chorizo Streuseln – Cauliflower with Chorizo Streusel Blumenkohl mit Chorizo Streuseln – Cauliflower with Chorizo Streusel Blumenkohl ist ein dankbares Gemüse, weil man damit so viele Dinge herstellen kann. Zum Beispiel kann man ihn in einen Pizzaboden verwandeln. Oder man macht ihn mexikanisch knusprig. Man kann ihn auch wie Kartoffelbrei herstellen, oder in ein Curry verwandeln. Als Puffer kann man ihn mit allem Möglichen mischen, man kann ihn überbacken, oder gar indisch anhauchen. Diesmal habe ich ihn spanisch angehaucht, indem ich ihm eine knusprige Streusel Variante aus Chorizo gegeben habe. So isst sogar jeder Gemüse Verschmäher Blumenkohl! ************ Cauliflower is a grateful vegetable, as you have so many possibilities to transform it. For example you can make a Pizza base with it. Or cook it Mexican style. You can mash it like Potato mash, or make a Curry. As Patties they are delicious as you can mix them with anything. You can bake it, or cook it in Indian Style. This time I made it in a Spanish style, topped with streusel from Chorizo. This way even a vegetable hater will love it! 1 Blumenkohl 3 rohe Chorizo Würste 2 gehäufte EL Paniermehl 1 Portion Béarnaise Sauce 4 gelbe Kirschtomaten, gehackt 1 Frühlingszwiebel, gehackt Den Blumenkohl ganz kochen und abtropfen lassen. Unterdessen die Chorizo aus der Haut drücken und hacken, dann in einer flachen Pfanne braten, bis alles Fett ausgelassen it. In einem Sieb alles Fett abtropfen lassen. Unterdessen die Béarnaise Sauce herstellen. Den Blumenkohl in eine gefettete Gratin Form geben und die Béarnaise Sauce darüber giessen. Dann den knusprigen Chorizo mit dem Paniermehl mischen und den Blumenkohl damit bestreuen, die gehackten Tomaten darüber geben und im Ofen bei 180 C Grad 30 Minuten überbacken. Mit der gehackten Frühlingszwiebel bestreuen und servieren. ************ 1 Cauliflower 3 raw Chorizo Sausages 2 heaped tbsp Breadcrumbs 1 Portion Béarnaise Sauce 4 yellow Cherry Tomatoes, chopped 1 Spring-onion, chopped Boil the cauliflower and drain. Meanwhile take the skin of the chorizo off and chop the meat. Then fry in a flat pan to release the fat when it is crisp drain in a sieve. Meanwhile cook a portion of Sauce Béarnaise. Put the cauliflower into an oven proof dish and pour the sauce over it. Mix the crisped chorizo with the breadcrumbs and sprinkle with the chopped tomatoes over the cauliflower. Bake in the oven at 180 C for 30 minutes, then sprinkle with the chopped spring-onion. Serve immediately. Chorizo im Rotwein gekocht – Chorizo cooked in Red Wine – Spanish Tapas Ich liebe spanische Tapas! Ich mag es, viele kleine Speisen auf dem Tisch zu haben, so kann man alles probieren. Man lernt wirklich viele neue Speisen kennen, wenn man Tapas essen geht. Aber sie sind auch oft sehr einfach zu kochen. Das habe ich gemacht und viele verschiedene Tapas aufgetischt. Dieses ist ein super einfaches, schnelles Gericht! Chorizo ist eine spanische Salami. Man kann sie roh oder geräuchert kaufen. Hier wurde die geräucherte im Rotwein gekocht, natürlich mit sehr viel Knoblauch! ************ I love Spanish Tapas! I love it to be able to try many small dishes. You always find a new dish this way you haven’t yet tried! But you don’t need to go to the Tapas restaurant, some of these dishes are very easy to cook. This one is such an easy and quick dish! Chorizo is a kind of Spanish salami. You can buy it raw or smoked. This dish is made with the smoked one. You cook it in red wine with lots of garlic! Als Tapas für 4 Personen: 1 geräucherte Chorizo Wurst 1 EL Olivenöl ¼ Zwiebel, fein gehackt 4 Knoblauchzehen, fein gehackt 100 ml Rotwein 1 EL Honig Frischer Thymian Das Oel in einer Pfanne erhitzen und die gehackte Zwiebel mit den gehackten Knoblauchzehen darin anschwitzen. Diese nun in der Pfanne zur Seite schieben und die in Scheiben geschnittene Chorizo Stücke zugeben, gut durchbraten. Dann den Rotwein und Honig zugeben und kurz einköcheln lassen. Den Thymian zugeben und heiss servieren. ************ As Tapas for 4 Persons: 1 smoked Chorizo Sausage 1 tbsp Olive Oil ¼ Onion, chopped 4 cloves of Garlic, chopped 100 ml Red Wine 1 tbsp Honey Fresh Thyme Heat the oil in a pan and fry the chopped onion and garlic quickly. Then push them to the side of the pan, and add the sliced chorizo. Fry well then add the red wine and honey. Let reduce a little, then add the fresh thyme. Serve hot! Tortilla de Patatas – Spanisch-traditionelle Speise in den Philippinen Tortilla is eine Speise, die die Spanier in die Philippinen mitgebracht haben. In beiden Ländern ist dies nun ein traditionelles Gericht. Man munkelt, dass die Tortilla während des Spanisch-Portugisischen Krieges 1665 von spanischen Gefangenen erfunden wurde. Sie hatten nichts anderes als Eier und Kartoffeln zur Verfügung. Tortilla ist die verkleinerung von Torte, heisst aber in diesem Fall Omelette, deshalb nennen es die Spanier Tortilla de Patatas oder Papas. Da ich ein Kartoffel-Mensch bin, mag ich alles was aus Kartoffeln gemacht wird. Dieser Kartoffelkuchen ist sicherlich mit der schweizer Rösti vergleichbar, denn sie wird genauso als Kuchen aufgetischt und zu Fleischspeisen serviert. Oft wird sie auch kalt als Tapas serviert. ************ The Tortilla is a traditional dish which the Spanish brought to the Philippines. This is now in both countries a traditional dish. It is said the Tortilla was invented during the Spanish-Portuguese war in 1665 by Spanish prisoners. They had nothing but potatoes and eggs to eat. Tortilla is the diminutive of Torta, but here it means Omelette, that’s why it is called Tortilla de Patatas or Papas. I am a lover of potatoes and that’s why I could eat this potato cake every day. You can actually compare this Tortilla to the Swiss Roesti, then both of them are being served to meat dishes and the form of the dish is similar, as is the taste. Often it is served cold as a Tapas. Für eine Tortilla braucht man: 800 g Kartoffeln 4 EL Öl 1 Zwiebel 4 Eier 1 TL Salz Die Kartoffeln gut abbürsten und mit einem Hobel dünn schneiden. Etwas Öl in eine Bratpfanne geben und die Kartoffelscheiben darin anbraten. Die Eier mit dem Salz vermischen und die gehackte Zwiebel dazu geben. Dann die angebratenen Kartoffeln dazu geben. Gut vermischen und zurück in die Pfanne geben. Mit einer Bratschaufel die Ränder schön rund formen und zugedeckt ca 10-15 Minuten braten. Dann die Tortilla umdrehen; das geht mit Hilfe eines Tellers, den man darüber legt und die Pfanne schnell umdreht, dann die Tortilla wieder in die Pfanne gleiten lassen und nochmals zugedeckt 10 Minuten braten. Die Tortilla kann warm oder kalt serviert werden. ************ For a Tortilla: 800 g Potatoes 4 tbsp Oil 1 Onion 4 Eggs 1 tsp Salt Brush the potatoes thoroughly and cut them into very thin slices. Pour some oil into a flat pan and fry the potatoes for a short while. Mix the eggs with the salt and the chopped onion and add the potatoes. Mix well, then pour back into the pan and form a round cake with a spatula. Cover and fry for 10-15 minutes. Then turn over with the help of a plate, put it upside down on the cake and turn the pan quickly over, then slide the cake back into the pan. Fry covered for another 10 minutes and serve. You can serve the Tortilla warm or cold. Huehnerstuecke mit Chorizo in Rotwein und Balsamico – Chicken pieces with Chorizo in Red Wine and Balsamico Dieses Huehnerfleisch-Rezept ist eine Mischung aus spanischer und italienischer Kueche, eine wunderbare Fusion, finde ich. Geschmackliche Explosionen im Mund, so viele verschiedene, dass das Mahl zu einem Festmahl wird. Die Suesse der roten Zwiebel, die Schaerfe des Chorizo, die Saeure des Rotweins und des Balsamicos, und dazu das zarte Huehnerfleisch… ein Gedicht. Deshalb habe ich dazu nicht viel serviert, nur ein Gemuese, aber Reis oder Kartoffelstock wuerde auch sehr gut passen. ************ This chicken recipe is a mix of Spanish and Italian cuisine. A wonderful fusion of both Mediterranean countries. It’s an explosion of tastes in your mouth, so delicious you will eat this dish with pleasure. The sweetness of the red onion, the spice of the Chorizo, the acidity of the wine and balsamic vinegar with the juicy chicken… just divine! That’s why I did not serve much with it, just some vegetables. But you could serve rice or mashed potatoes with it! Fuer 2 Personen: 4-6 Huehnerstuecke, je nach Groesse, wer mag, kann solche mit Haut nehmen 3 Knoblauchzehen, gepresst 1 grosse rote Zwiebel, fein geschnitten 150 g scharfer Chorizo, in Scheiben geschnitten 2 EL Olivenoel 100 ml Rotwein 4 EL Aceto Balsamico Salz und Pfeffer Rosmarin und Paprika getrocknete italienische Kraeuter Die Huehnerbruestchen gut wuerzen und im heissen Oel anbraten. Dann die Zwiebel und die Knoblauchzehen zugeben und mit braten, bis sie glasig sind. Den Rotwein und den Aceto Balsamico zugeben und alles auf kleinem Feuer ca 30 Minuten simmern lassen. Dann den Chorizo zugeben und mitkochen, nochmals gut 20 Minuten kochen lassen, evt nachwuerzen. Sofort servieren! ************ For 2 Persons: 4-6 Chicken pieces,depending on the size, you can also take some with skin 3 cloves of Garlic, pressed 1 big red Onion, sliced 150 g spicy Chorizo, sliced 2 tbsp Olive Oil 100 ml Red Wine 4 tbsp Balsamic Vinegar Salt and Pepper Rosemary and Paprika some dried Italian Herbs Season the chicken pieces well and fry them in some oil until browned. Add the sliced onion and the pressed garlic. Fry until soft. Add the red wine and vinegar and let simmer for 30 minutes. Then add the sliced Chorizo and let cook for another 20 minutes.
Recommended publications
  • CATERING MENU CONTINENTAL BREAKFAST Assortment Ofteas
    Spokane Public Facilities District 2021 CATERING MENU Start your day off right with our traditional continental breakfasts and add your favorite breakfast enhancements for a custom dining experience! RIVERFRONT CONTINENTAL EGG SELECTIONS CHOOSE ONE Breakfast Breads Cinnamon rolls, custard & chocolate mini donuts, apple scones, honey Northwestern Style Eggs Eggs benedict with cheddar biscuits and signature muffins. poached eggs, smoked apple chicken sausage and wild mushroom hollandaise. Spreads Washington apple butter and huckleberry jam. Morning Egg Scramble Scrambled eggs with cheddar cheese and chives. Hot Beverages Wake Up Call™ Coffee and Egg, pulled pork, assortment of teas. Baked Egg Casserole spinach and Jack cheese. TRADITIONAL CONTINENTAL INDIVIDUAL DRY CEREALS Breakfast Breads & Signature Muffins A selection of cereals accompanied by cold Seasonal Fruits & Berries milk, bananas and fresh seasonal berries. Spreads Apple butter and huckleberry jam. WASHINGTON SMOKED SALMON Wake Up Call™ Coffee and Hot Beverages DISPLAY assortment of teas. Served with cream cheese, capers, tomatoes, BREAKFAST Juices Orange and apple. red onion and sliced pumpernickel triangles. > > BREAKFAST ENHANCEMENTS BREAKFAST MEATS CHOOSE TWO Your choice of bacon, country sausage links, BREAKFAST SANDWICHES turkey bacon, turkey sausage links or pulled CHOOSE ONE pork. Bacon & Egg Croissant Bacon, scrambled eggs and cheddar cheese on a buttery FRUIT FLAVORED YOGURTS croissant. A selection of individual low-fat yogurts. Ham & Egg Pretzel Roll Hickory smoked ham, egg and Swiss cheese on a mini pretzel roll. STEEL-CUT GRITS & OATMEAL BAR Cream cheese and sea salt / butter grits. Sausage & Egg Biscuit Sage sausage, egg and cheddar cheese on a buttermilk biscuit. Served hot with a selection of fresh & dried fruits, slivered almonds, brown sugar and milk.
    [Show full text]
  • Private Dining
    PRIVATE DINING Please choose up to three options for each of the courses to create your menus. The vegetarian option is to be included within the three options. Menu choices for the group need to be sent to your event coordinator 14 days prior to the event. SPRING MENU 1 £21.95 MENU 2 £29.95 Pea and mint soup, parmesan croutons (v) Asparagus, Parma ham and poached egg Salmon and asparagus fishcakes, lemon mayonnaise Pistachio rolled goats cheese, orange and chicory salad (v) Ham hock and leek terrine, pea puree, pickled onions Gin and tonic cured salmon, lemon aioli, radish salad Garlic and thyme croquettes, asparagus and tomato salad (v) Confit chicken croquette, pickled onions, pesto Parmesan crusted chicken, spring vegetable bubble and squeak, Pressed lamb shoulder, roasted onion, shallot puree, confit cherry tomato, charred asparagus, lemon and thyme chicken jus lamb and mint sauce Lamb shoulder casserole, baby vegetables Chicken ballontine, spring onion potato cake, sautéed seasonal vegetables, Salmon fillet, pesto gnocchi, cherry tomatoes lemon thyme gravy Roast duck leg, rösti potato, peas, bacon baby gem lettuce Braised beef shin, cauliflower puree, roasted cauliflower, Spring vegetable casserole, wild garlic pesto (vegan) spring greens, red wine jus Baked sea trout, asparagus, minted jersey new potatoes, lemon hollandaise Four cheese ravioli, spring onion and pea dressing (v) Lemon posset, biscotti (v) Chocolate cheesecake, macerated strawberries Key lime pie Cherry and almond sponge, roasted apricot, meringue, apricot puree
    [Show full text]
  • Hummus Perfected Warm.Whipped
    H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad
    [Show full text]
  • Breakfast from 8:00Am to 9:30Am | Lunch from 12:00Pm to 1:30Pm | Dinner from 5:00Pm to 6:30Pm | All Menu Items Are Subject to Change
    Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST BREAKFAST 1 BREAKFAST 2 3 4 BREAKFAST Oatmeal, Assorted Danish, Oatmeal, Coffee Cake Oatmeal, French Toast, Oatmeal, Pancakes, Eggs Any Style, Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Meat and Fruit LUNCH LUNCH LUNCH LUNCH Matzo Ball Soup Tomato Ginger Soup Cream of Cauliower Soup Chef's Soup, Cheese or Pepperoni Pizza Classic Quiche Lorraine Egg Salad Croissant, Creamy Cucumber Oven Baked Crab Cakes Caesar Salad, Fresh Fruit, Chef's Dessert Garden Salad, Zucchini Bread Salad, Fresh Papaya Slices French Fries, Broccoli Slaw DINNER Strawberry Vanilla Pudding Ambrosia Salad Mango Sorbet Zucchini Cilantro Soup DINNER DINNER DINNER Grilled Fish with Honey Mustard Sauce Classic Hearty Vegetable Soup French Onion Soup Minestrone Soup Sautéed Spinach, Onions & Tomatoes Chicken Piccata, Buttered Roasted Creamy Tuscan Fish, Sautéed Zucchini & Beef Lasagna, Five Way Vegetables Orzo Pasta, Dinner Roll, Peach Cake Spaghetti Squash, Cranberry Rice, Squash, Baked Potato with Sour Cream Rosemary Bread, Pecan Pie Chocolate Cake Chef's Dessert BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST 5 6 BREAKFAST 7 BREAKFAST 8 9 10 11 Oatmeal, Waes, Oatmeal, French Toast, Oatmeal, Assorted Danish, Oatmeal, Coffee Cake Oatmeal, Bagel Blast, Oatmeal, Fresh Baked Mun, Oatmeal, Pancakes, Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Choice of Meat & Fruit
    [Show full text]
  • 2 Week Meal Plan Sheila Kiely
    2 week Meal Plan by Sheila Kiely www.gimmetherecipe.com for The Meal Plans Week 1 Week 2 Monday Made using cheaper cuts of in- Potato skins will be filling so season lamb (Easter to end there should be left over August). Potato Skins ham & cooking extra Freeze any leftovers in portion Followed by: Moroccan potatoes will make for an sizes. Honey Baked Lamb with easy next day’s dinner. The remainder of the opened Ham, Mashed Freeze any leftovers in Couscous & bag of couscous will be used Potatoes & portion sizes. Broccoli later in the week. Cabbage with Parsley Sauce can be frozen ! head broccoli being used Parsley Sauce or used as a base for a with remainder being used on chowder or a pasta sauce. Weds Tuesday No waste on potatoes by using skins. Made using left-over mashed Cooking extra potatoes to use potatoes, chopped up ham Potato Skins in next day’s fish cakes with and cabbage with added Followed by: any leftover peas mixed onions, garlic and peas. Bangers, through as well. Bubble & Leftover bubble & squeak Mashed Number of sausages cooked Squeak with should not be reheated as Potatoes, Red according to appetites. peas the ham is on its second Onion Gravy, Red Onion Gravy can be frozen heating it would not be Peas to re-use as gravy or reduced recommended from a food further with some brown sugar safety point of view. to a sticky red onion relish for Uses up fresh parsley cheese etc. Wednesday Made using left-over mashed potatoes and peas.
    [Show full text]
  • BREAKFAST MENU We Are Proud to Serve Organic and Local As Much As Possible! We Serve Organic Eggs, and Dairy Products
    BREAKFAST MENU We are proud to serve organic and local as much as possible! We serve organic eggs, and dairy products. Sub organic egg whites +$1.95. We compost and recycle. ENTREES *Signature Sausage Turnover and Eggs Signature Puff Pastry Turnover filled with Local Sausage, Mushrooms & Gruyere Cheese with 2 Organic Eggs & Baked Tomato Provençale ........................................................... $11.95 *The Big Breakfast 2 Organic Eggs served with Mashed Potato Cake, Breakfast Sausage, Sautéed Mushrooms, Homemade Buttered Toast with Jam (available Vegetarian) .......................................................................................... $11.95 Individual Quiche Lorraine with Bacon, Organic Spinach, Green Onions and Gruyere Cheese, served with Fresh Fruit (available Vegetarian) ......................................................................................................................... $10.95 *Classic Egg Sandwich Organic Egg Sandwich with Melted Dubliner Cheese on Toasted Brioche with Tomato (Ham +$1.25, Bacon +$2.80, Avocado +$.95, Wilted Organic Spinach +$1.15, on Butter Croissant +2.25) ................................. $6.95 *Huevos Frenchos French Style Scrambled Organic Eggs Topped with Avocado and Fresh Tomato Salsa, served with Roasted Fingerling Potatoes (Add Bacon or Sausage +$2.80) .......................................................................................... $9.50 *Essence French Scrambled Eggs Slow Cooked Scrambled Organic Eggs with Chives, Dijon Mustard, Cream & Parmesan Cheese.
    [Show full text]
  • Fall Cooking Program 2016
    FALL COOKING PROGRAM 2016 auroragov.org/cooking 1891 2016 AURORA, YEARS Welcome Dear Aurora Cooks Community! Hope you are enjoying this fall harvest time of year. We are gearing up for cooler weather and shorter days as we wind down our growing season. Check out all our garden-to-table classes and new series this session! We have The Preserved Pantry, the Frugal Chef and Scratch Baking Basics, as well as many family, kids and teen classes highlighting food from every corner of the world. If you are looking for something to do on a chilly evening, come to a cooking class date night! You can even come with a friend, or as a single. We have some exciting new couples cooking classes, including the Fleetwood Mac Tribute Dinner, complete with music during the class! Come jam out to some tunes and cook with us. See you soon in the kitchen! Katrina and the Aurora Cooks Team TABLE OF CONTENTS Parent/Tot Cooking 2 Parent/Family Cooking 4 Kids Cooking 6 Meadowood Cooking Classes 7 Preteen Cooking 8 Teen Cooking 9 Adult Cooking 15 and Older 11 Adult Cooking 21 and Older 17 Wine Tasting 19 Recipe of the Season 20 All classes will be held at Expo Recreation Center 10955 E. Exposition Ave. unless noted Meadowood Recreation Center • 3045 S. Laredo 1 parent/tot cooking Ages 3-6 with parent. Apple Fest Tiny Italian Pumpkin Treats $38 ($29 Resident) $38 ($29 Resident) $38 ($29 Resident) Celebrate the harvest season with your Create delicious meatballs & veggies your Learn to use pumpkin in lots of different tot! Menu: Apple Zucchini Muffin tot will feel proud they prepared themselves.
    [Show full text]
  • Potato - Wikipedia, the Free Encyclopedia
    Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area
    [Show full text]
  • Download Your Free Copy of Quick & Easy Potato Recipes: 30
    Quick ‘n’ Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More Copyright 2014 by Ginsburg Enterprises Incorporated, unless otherwise noted Published January 2014 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher, except in the case of brief quotations embodied in critical articles and reviews. Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only. MR. FOOD TEST KITCHEN, the “Mr. Food Test Kitchen” oval, and OOH IT’S SO GOOD!! are trademarks or registered trademarks of Ginsburg Enterprises Incorporated. Published by Prime Publishing LLC, 3400 Dundee Road, Northbrook, IL 60062 – www.primecp.com Quick ‘n’ Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More Find thousands of Mr. Food Test Kitchen recipes, cooking videos, and entertaining ideas, plus sign up for the free Mr. Food Test Kitchen recipe Newsletter at www.mrfood.com Dear Friend, Potatoes might just be our all-time favorite veggie because they’re just so versatile! We can have some with eggs for breakfast or as a side dish with dinner. We’ve even got a few ways to sneak ‘em into dessert time. Our latest free eCookbook, Quick ‘n’ Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More, covers them all, so you can keep your love of potatoes alive all day long.
    [Show full text]
  • Banquet Menus
    BANQUET MENUS Our team of culinary and service professionals look forward to creating a memorable experience for you and your guests. A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. TABLE OF CONTENTS MENU GUIDELINES ..................................................................3 MORNING · BREAKFAST .............................................................................5 THEMED BREAKS ............................................................................................16 AFTERNOON · LUNCH ................................................................................ 20 EVENING · DINNER ........................................................................................ 36 THE FARMHOUSE · MENUS ...................................................................73 THE FARMHOUSE · COOKING EXPERIENCES .......................92 BAR ............................................................................................................................... 98 WINE .......................................................................................................................... 102 2 MENU GUIDELINES Please be aware that fluctuations in food costs due to unforeseen market conditions occasionally prompt the resort to adjust menu pricing. The published menus with pricing are accurate at the time of printing, however pricing is only guaranteed 3 months prior to event dates. Pricing is per person unless otherwise indicated.
    [Show full text]
  • Fall and Winter Menu Offerings
    A Main Event Caterers Fall + Winter Menu Offerings Blood Orange Sparkler Seasonal Specialty Cocktails blood orange juice + champagne Paper Plane Cocktail amaro, Aperol + bourbon Cranberry Spice Champagne fresh lemon juice muddled cranberries + agave nectar bubbly champagne + winter spices Moscow Mule ice cold vodka The French 75 fresh lime juice + spicy ginger beer champagne + smooth gin lime wheel garnish lemon juice + simple syrup offered in flutes with a lemon twist Cranberry Aperol Spritz tart cranberry juice + Aperol Apple Grove Champagne topped with prosecco apple liqueur + champagne apple slice for garnish Mezcal Old Fashioned smokey mezcal Classic Old Fashioned Angostura bitters muddled bitters, maraschino cherry + orange orange peel a generous helping of bourbon splash of club soda Autumn Delight bourbon + apple cider Good Tidings cinnamon scented syrup vodka + orange liqueur fresh apple slice garnish served over rocks lemon + cranberry juice allspice dram Ginger Pear Cocktail bourbon + lemon juice Lychee Martini pear nectar + honey-ginger simple syrup lychee juice + vodka sugar rimmed glass splash of ginger ale The Big Apple The Perfect Manhattan whiskey, sweet vermouth + dash of bitters a 'perfect' blend of bourbon, sweet + dry vermouth sparkling apple cider with a cherry on top! garnished with petite lady apple 2 Tray Passed Hors d’Oeuvres Lobster Roll butter poached lobster griddled bun fresh chives Beet Cured Salmon house made ‘everything’ cracker Wild Mushroom Mousse pickled cucumber polenta toast dill sour cream crispy
    [Show full text]
  • Potatoes - Storage and Processing
    POTATOES - STORAGE AND PROCESSING Introduction The potato (Solanum tuberosum) is a starchy tuber of the Solanaceae family. It is thought to have originated in the Andes region, where there are other closely related cultivated potato species. Potatoes were introduced outside the Andes 400 years ago, and are now an integral part of the world's cuisine, being the fourth-largest food crop after rice, wheat, and maize. Following centuries of selective breeding, there are now over a thousand different types of potatoes and nearly 4000 different varieties (Figure. 1). Approximately 80 varieties are Figure 1: Potatoes on display at the festival of native commercially available in countries potatoes in Peru. There are 256 varieties of potato that outside Latin America, and these can survive the harsh conditions of the high Andes. are grouped either according to their Practical Action is helping families living at altitudes of colour (e.g. russets, reds, whites, 3800ft to maintain this crucial biodiversity by developing yellows and purples), or for culinary varieties of local potatoes, as well as improve technical and processing purposes, varieties aspects of production. Photo: Soluciones Prácticas. that are described in terms of their texture: floury potatoes that are baked or roasted have more starch (20–22%) compared to waxy boiling potatoes (16–18%). There are also differences in the type of starch present in each type: amylose, a long-chain molecule, diffuses out of the starch granule when floury types are cooked in water, whereas waxy varieties that contain a higher amount of highly-branched amylopectin molecules retain their shape when boiled.
    [Show full text]