Main Menu 01/23/2021
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Drinks Myrtle Signature Martini £10 Irish Ambassador £11 Negroni £12
Drinks Myrtle signature martini £10 Homemade Myrtle berries syrup, Irish Dingle Gin, Cointreau Irish ambassador £11 Jameson whiskey & Killahora Orchards rare apple ice wine Negroni £12 Gunpowder Gin & Tonic £11 Dingle Vodka Martini £12 Non-alcoholic Seedlip Garden 108 & tonic £10 Guinness – Irish stout £6 Hop House 13 – Irish golden larger £6 Smithwick's – Irish red ale £6 Camden Hells– London Helles £5 Doyles cider – Medium Irish cider £6 Puerto fino sherry, Lustau, Spain £9.5 Ayala champagne NV Brut Nature, France £12.5 2014 Sugrue sparkling wine, Trouble with Dreams, England £12.5 *A DISCRETIONARY 12.5%SERVICE CHARGE WILL BE ADDED TO ALL BILLS GF – Gluten Free GFA – Gluten free adaptable B – Beef P – Pork If you have any allergies, please alert your waiter A taste of Ireland 7 course tasting menu £75 matching wines £65 Bia Beag Potato Cork Clonakilty Black pudding apple puree, Dunany spelt Dublin Smoked scallop Taylors of Lusk garlic, crispy Gubbeen Chorizo Kerry lamb cannon Dingle pie, broad bean Wexford Sea buckthorn granita Dublin Burnt cream rockscotti Antrim Finishing sweets *A DISCRETIONARY 12.5%SERVICE CHARGE WILL BE ADDED TO ALL BILLS GF – Gluten Free GFA – Gluten free adaptable B – Beef P – Pork If you have any allergies, please alert your waiter A La Carte Starters Irish Carlingford oysters, lemon & dill (gf) £3.5 each Heritage carrot salad, Cáis Na Tíre cheese (gf) £11 Clonakilty black pudding, wrapped in potato £13 Chalk Stream trout tartar (gfa) £13 Chicken liver parfait, hazelnut, toasted potato bread (gfa) £13 mains -
How to Make Sweet Potato Flour, Starch, Sugar, Bread and Mock Cocoanut
‘V.- -- :a= 1^ ... .i. op I - 5^1 I BULLETIN No. 37 1918 How to Make Sweet Potato Flour, Starch, Sugar Bread and Mock Cocoanut BY G. W. CARVER, M. S. Agr., Director EXPERIMENT STATION TUSKEGEE NORMAL AND INDUSTRIAL INSTITUTE HOW TO MAKE SWEET POTATO FLOUR, STARCH, SUGAR, BREAD AND MOCK COCOANUT BY GEO. W. CARVER Director Experiment Station, Tuskegee Normal and Industrial Insti- tute, Tuskegee Institute, Alabama. SWEET POTATO FLOUR There are several grades of this product and quite as many ways to manufacture them. Each one of these flours or meals (as most millers insist upon calling them) has a particular character of its own and is therefore adapted to certain uses the other products are not. These Sweet Potato flours are generally speaking of three kinds. 1st. Those made from the uncooked potato. 2nd. Those made from the cooked potato. 3rd. Those made from a careful system of roasting, or from the starch making process. The first two will interest the housewife most, so, therefore, I will dwell almost or quite exclusively on these. FLOUR NO. 1. FROM THE RAW POTATO Here, all that is necessary is to wash, peel, and slice the potatoes real thin, dry in sun, oven or dryer until the pieces are quite brittle, grind very fine in a clean coffee mill, spice mill, or any type of mill that will make wheat flour or corn meal; bolt through fine cloth in the same way, as for other flours. The fine flour-like particles will pass through, and the coarse gran- ular meal left on the bolting cloths. -
Expanded GUIDE-CREATE June 2020
Venice and Its Lagoon A San Antonio Christmas Sample the splendid art treasures Joseph joins the locals and visitors of Venice, explore its backstreet to celebrate the season along San wonders and cruise its lagoon. Antonio's famous river walk. 11:30pm Best of the Joy of 11pm Rick Steves' Europe Painting European Travel Skills, Part I Bridge to Autumn Practical advice on how to have a An American treasure, the covered fun, affordable and culturally bridge, is a perfect subject for broadening trip to Europe is given. WSKG-DT3 today's Bob Ross painting. 11:30pm Best of the Joy of 12am Moveable Feast with Fine Painting June 2020 Cooking Trail's End Dijon, France Bob Ross paints a cloudy sky, a expanded listings Escargot bonbons and Burgundy dense forest, leafless liner-brush roast chicken and classic escargots trees and a surprise at the end! and quinoa are served. 12am Moveable Feast with Fine 1 Monday 12:30am America's Test Kitchen Cooking 8pm America's Test Kitchen from from Cook's Illustrated Seattle, Washington Cook's Illustrated Grown Up Comfort Classics Steamed mussels and a spiced Grown Up Comfort Classics Bridget Lancaster and Julia Collin mussel and saffron soup is followed Bridget Lancaster and Julia Collin Davison unlock the secrets to by grilled whole salmon. Davison unlock the secrets to simple stovetop macaroni and 12:30am In Julia's Kitchen with simple stovetop macaroni and cheese. Master Chefs cheese. 2 Tuesday Zarela Martinez 8:30pm Moveable Feast with Fine Tamales with mole verde are Cooking 8pm In Julia's Kitchen with Master Chefs prepared using corn flour, lard, corn Dijon, France husks, herbs and tomatillos. -
PEEKSKILL SENIORS: Newsletter for September 2021
PEEKSKILL SENIORS: Newsletter for September 2021 HOURS OF OPERATION What’s new in September? Monday to Friday 9:00 AM – 3:00 PM Wednesday, Wednesday Sept. 15 & Thursday Sept. 16: In connection with our senior grocery program, volunteers from INSIDE THIS ISSUE the Keon Center will deliver produce from Feeding Program Info Westchester to seniors receiving home delivered meals. Senior s Info If you do not want to receive any produce from Lunch Menu Feeding Westchester, call A.J. at (914) 739 – 6768 to opt out. Vaccine Information th Thursday, September 30 JOHNATHAN ZAMORA, Senior Law Day will be held at Ridge Road park (287 Ridge Nutrition Site Manager Road, Hartsdale) from 10:00 AM to 12:30 PM. Masks required! (914) 734 – 4250 x 2 Call (914) 813 – 6300 to register. See flyer attached for more info. RAY GLASHOFF, Senior Recreation Leader (914) 734 – 4254 $3.00 Taxi Rides for Seniors Aged 65+ A.J. BATRA, Sr. Office Assistant / Homebound Meals Coordinator (914) 739 - 6768 All Taxi Cabs offers rides within the City of Peekskill RHONDA GETTER, for $3 to seniors! Food Service Helper / Recreation Assistant (914) 734 – 4251 RideConnect: A not-for-profit program of Family Services of GREGORY GILBERT, Chef Westchester is dedicated to finding the fastest and most cost- effective transportation options to meet the needs of older adults, WALTER DOMINGUEZ, age 60+ in southern Putnam and Westchester Counties. Call the Kitchen Aide transportation counselors at (914) 242-7433. They are staffed Monday - Friday from 9 AM to 5 PM. JOE TAYLOR BELDEN JORDAN Please see attached flyer for more info. -
2000 Annual Recipe Index
Annual Recipe Index Y our guide to every recipe title in our year-2000 issues ® APPETIZERS Dried Plum-and-Port Bread, Nov 140 Lemon-Honey Drop Cookies, Dec 140 English Muffins, Sept 111 Mocha Double-Fudge Brownies, June 202 Antipasto Bowl, Dec 100 Festive Fruit Soda Bread, Nov 142 Molasses Crackle Cookies, May 210 Artichokes With Roasted-Pepper Dip, Dec 178 Fig-Swirl Coffeecake, Nov 186 Oatmeal Cookies With A-Peel, June 192 Asian-Spiced Pecans, Nov 179 Flaxseed Bread, J/F 168 Ooey-Gooey Peanut Butter-Chocolate Brownies, Cajun Tortilla Chips, J/F 159 Fresh Cranberry Muffins, Dec 128 Sept 156 Celestial Chicken, Mint, and Cucumber Skewers Fresh Fig Focaccia, Aug 152 Peanut Butter-Chocolate Chip Brownies, June 198 With Spring Onion Sauce, July 106 Fruit-and-Nut Bread, J/F 103 Peanut Butter-Crispy Rice Bars, Sept 156 Cosmic Crab Salad With Corn Chips, July 106 Herbed Focaccia, Mar 138 Power Biscotti, Nov 198 Country Chicken Pâté, July 140 Honey Twists, June 197 Raspberry-Cream Cheese Brownies, June 200 Creamy Feta-Spinach Dip, J/F 158 Jalapeño Corn Bread, Nov 122 Raspberry Strippers, Dec 134 Cumin-Spiked Popcorn, July 96 Jamaican Banana Bread, Apr 212 Sesame-Orange Biscotti, Nov 214 Forest-Mushroom Dip, J/F 156 Kim’s Best Pumpkin Bread, Oct 157 Snickerdoodle Biscotti, Nov 202 Hot Bean-and-Cheese Dip, J/F 155 Lavender-Apricot Swirls, June 180 Spicy Oatmeal Crisps, Dec 130 Indian Egg-Roll Strips, J/F 159 Lavender-Honey Loaf, June 182 Toffee Biscotti, Nov 200 Italian Baguette Chips, J/F 156 Lemon-Glazed Zucchini Quick Bread, June 176 Truffle-Iced -
Sole a La Walewska in Spring a New Take on an Escoffier Classic
SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska. -
BAKING, ROASTING and COOKING with the Miele Oven
BAKING, ROASTING AND COOKING BAKING, ROASTING AND COOKING with the Miele oven BAKING, ROASTING AND COOKING with the Miele oven ore and more cooks are discover- Ming just how versatile the Miele oven is. Whether baking, roasting, cook- ing or grilling, you will soon see how many ways your oven can be used. Not only is it ideal for well-loved classics such as pizza, cakes, souffles and gra- tins, but roasts, bread and desserts are cooked to perfection too. Features which professional cooks have long taken for granted are now increasingly available to the keen amateur, for whose creativi- ty the sky is now the limit. Be enthused by more than 140 exclusively developed recipes which have their inspiration in with the Miele oven cuisines from all over the globe. Be it a savoury apple tart with liver, roast veal with a prawn crust or a Creole mango gateau – it has never been so easy to achieve perfect results in the kitchen. M-Nr.: 7 143 490 GT M.-Nr.: 7 253 800 Oe Edition 2 BÖ 4052 (Mohn) - 12/08 © Pubished by Verlag Zabert Sandmann Munich 2nd Edition 2008 Graphics Georg Feigl Food photography Susie Eising (see PHOTOGRAPHY at end of INDEX for reference to other photography) Recipes Michael Koch Editiorial Edelgard Prinz-Korte, Martin Kintrup, Alexandra Schlinz, Eva-Maria Hege Production Karin Mayer, Peter Karg-Cordes Lithography MM Intec GmbH, Miesbach Printer Mohn media Mohndruck GmbH, Gütersloh English Translation Dept. and Training Kitchen, Miele UK This book is the result of a joint project between the publisher, Verlag Zabert Sandmann (www.zsverlag.de) and the Miele Company (www.miele.de). -
GOAN CUISINES Visitors to Goa Tend to Think That Food and Drink in Goa Means the Famous Fish, Curry, Rice and Feni Package
GOAN CUISINES Visitors to Goa tend to think that food and drink in Goa means the famous fish, curry, rice and feni package. And for most Goans these are indeed the three basic necessities of life -- fish, curry and rice. They combine to make a heavenly daily meal for the average Goan. But Goan cuisine, like the land itself, has many flavours and tastes with its vast treasure trove of culinary delicacies. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. Most people who sample Goan cuisine, enjoy this different and unique style of food which has a distinct and unique combination of spicy flavours. A Goan values his food as much as he does his daily siesta (break). And in his daily meal, seafood always has a pride of place is some form or the other. From fried fish to exotic concoctions like ambot-tik, sea food is usually a must on the menu, except for the occasional break for some religious observance. Goans take pleasure not only in what they eat, but also how they cook it. Although modern conveniences have almost completely taken over in urban areas, the traditional way of cooking in clay pots on firewood continues in most rural areas of Goa. This style of cooking adds an additional smoky flavour to the food, highly valued by Goans. Despite the two schools of cuisine traditions influenced by the respective religions of Hinduism and Christianity; there are some meeting points that present an interesting harmony. -
Soup Bagels Almonds
Jan/Feb/Mar 2021 The English Language Food Magazine For Portugal Lovers Everywhere SOUP BAGELS ALMONDS DO YOU SPEAK +++ T HE CHARM AND HISTORY OF CHOCOLATE?? BEAUTIFUL BOYFRIEND SCARVES TABLE OF CONTENTS IN EVERY ISSUE FEATURES 10 Wine Vines Food For Thought Black Sheep Lisboa/ 7 RealPortugueseWine.com Lucy Pepper, Eat Portugal 13 Not From Around Here Av’s Pastries & Catering The Secret Ingredient Is Always Chocolate 21 15 Let’s Talk Chocolate Master PracticePortuguese.com Pedro Martins Araújo, Vinte Vinte Chocolate 17 My Town Dylan Herholdt, Portugal Soup’s On: the Simple Life Podcast/ The Definitive Guide To 28 Portugal Realty Portugal’s Soup Scene 19 Portuguese Makers Amass. Cook. Lenços dos Namorados/ Aliança Artesanal Product Spotlight 38 52 Perspective Portuguese Rice David Johnson Guest Artist The Legend of the 12 41 Eileen McDonough, Almond Blossom Lisbon Mosaic Studio AB Villa Rentals Fado: The Sonority 43 Of Lisbon getLISBON Reader Recipe 45 Vivian Owens >>> Turn to pages 48-50 for Contributors/Recipe List/What’s Playing in Your Kitchen<<< FROM MY COZINHA The local food and flavor magazine for I don’t know about you, but these last several months I’ve been doing a lot of English-speaking Portugal traveling…in my mind. I catch myself lovers everywhere! staring into space, daydreaming, reliving some of my excellent adventures and planning an extensive Relish Portugal is published four multi-country train excursion across times a year plus two special Europe. I see friends on Zoom and, in editions. reality, my outside exploits are no more exotic than a trip to the grocery store or All rights reserved. -
Still an Hour to Go Before the Event and Everyone's Ready. Including
Austria Trend COMFORT HOTEL CONGRESS INNSBRUCK **** BANQUET FOLDER Still an hour to go before the event and everyone’s ready. Including me. Member of Verkehrsbüro Group Let us take care of planning your event – don’t leave 2 anything to chance. What kind of events do you enjoy most? Probably the ones where knows that seminars, meetings and conferences can all too easily end everything comes together perfectly – from the programme to the up going nowhere unless they are organised properly – right down to service and location. We do everything we can to meet any special the last detail. Austria Trend Hotels create the perfect setting to ensu- requirements, while putting your wellbeing first and making sure that re that your event is a resounding success. State-of-the-art equipment your event goes off smoothly. Your designated contact person and and the very best in bespoke meeting services complete the picture. a team of dedicated event professionals are always on hand to give All you have to do is focus on what matters most to you and leave the advice and support when it comes to planning and hosting your event, rest of the planning and hosting to us. Let us look after your guests in and make sure you reap the benefits of our experience. Everyone the run-up to the event and provide follow-up support. Taking you closer to your goals. 3 Whatever brings you to Innsbruck the Hotel Congress Innsbruck is the requirements. When it comes to 100% organic coffee, tea and muesli ideal base during your stay. -
SARDINE (Sardina Pilchardus) DELAYED MORTALITY ASSOCIATED with PURSE SEINE SLIPPING: CONTRIBUTING STRESSORS and RESPONSES
CORE Metadata, citation and similar papers at core.ac.uk Provided by Universidade do Algarve UNIVERSIDADE DO ALGARVE FACULDADE DE CIÊNCIAS E TECNOLOGIA SARDINE (Sardina pilchardus) DELAYED MORTALITY ASSOCIATED WITH PURSE SEINE SLIPPING: CONTRIBUTING STRESSORS AND RESPONSES (Tese para obtenção do grau de doutor no ramo das Ciências e Tecnologias das Pescas, Especialidade em Avaliação de Recursos) ANA LUÍSA BARRETO MARÇALO FARO 2009 UNIVERSIDADE DO ALGARVE FACULDADE DE CIÊNCIAS E TECNOLOGIA SARDINE (Sardina pilchardus) DELAYED MORTALITY ASSOCIATED WITH PURSE SEINE SLIPPING: CONTRIBUTING STRESSORS AND RESPONSES (Tese para obtenção do grau de doutor no ramo das Ciências e Tecnologias das Pescas, Especialidade em Avaliação de Recursos) ANA LUÍSA BARRETO MARÇALO Tese orientada pelo Doutor Karim Erzini, Professor Associado da Faculdade de Ciências e Tecnologia da Universidade do Algarve e co-orientada pelo Doutor Georgios Stratoudakis, Investigador Auxiliar da Unidade de Recursos Marinhos e Sustentabilidade do Instituto Nacional de Recursos Biológicos (IPIMAR-INRB/IP) FARO 2009 O júri Presidente Doutor João Pinto Guerreiro Professor Catedrático da Universidade do Algarve e Reitor da mesma Doutor João José Oliveira Dias Coimbra Professor Catedrático do Instituto de Ciências Biomédicas Abel Salazar Doutor Adelino Vicente Mendonça Canário Professor Catedrático da Faculdade de Ciências e Tecnologia da Universidade do Algarve Doutor Karim Erzini Professor Associado com Agregação da Faculdade de Ciências e Tecnologia da Universidade do Algarve (orientador) -
Delicious Seafood Stew
Serves Seafood Stew 6 - 8 (Caldeirada de Peixe) RECIPE COMBO 1 Ingredients included in Combo 1: Directions: Heat a drizzle of oil in a large, 300g Calamari steak (600g in combo) deep-sided frying pan, and fry the onion 1 and pepper on a medium heat until 500g Clams in shell (900g in combo) softened but not browned. Finely chop 500g ½ shell Mussels (800g in combo) the coriander stalks (keep the leaves for later), and add to the pan with the chilli 600g Hake Fillets and chopped garlic. Fry for another few minutes. Add the wine, saron and bay leaf and let it simmer until reduced by Other ingredients to buy or have at home: half. Olive Oil Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break 2 Onions, finely chopped 2 up the tomatoes with a spoon on the side of the pan and simmer for 20-25 Small bunch of coriander minutes until the potatoes are just tender, and the tomatoes have broken 1 Small red chilli, seeded and finely chopped down. 2 garlic cloves, chopped Season well, then gently push the fish into the sauce, and arrange the squid, 400ml white wine (optional) 3 prawns, clams and mussels on the surface. Pinch of Saron 1 Bay leaf Put the lid on and cook for 6-8 minutes until the mussel and clam shells have 400g tin of plum tomatoes 4 opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly 300g Potatoes, peeled and diced with the halved garlic clove and drizzle with olive oil.