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Pesach 3-Day Cooking Guide5779
YOU ARE THE QUEEN IN THE KITCHEN THE PESACH KITCHEN 3 DAY COOKING GUIDE LIFE IS GOOD ! TABLE OF CONTENTS GETTING IT TOGETHER page: 2…… Introduction, the serious stuff 4…… The Notebook, let’s get practical 5…… Sample Menus, & the fun begins 6…… Equipment, we are only as good as our help 7…… The Pesach Pantry Basics, the fun continues 8…… Build the Refrigerator Pantry, are we having fun yet? READY?, APRON?, ACTION! 9…… Day One 10…. Day Two 11…. Day Three 12…. Eggs & Potatoes, Potatoes and Eggs 13…. Recipes: Handy Substitutions for your Pesach Pantry 14…. Recipes: Salad Dressings PUT YOUR REFRIGERATOR PANTRY TO WORK 15…. Recipes: Provencal Fish Salad Tunisian Salad Cobb Salad Caesar Salad Greek Salad Planned Over Chicken Salad 16…. Recipes: Chopped Salad Toss Ups 17…. Recipe: In Praise of the Braise 17…. Recipe: Passover Cholent—no beans about it 18…. Recipe links from Cooking for the King and TheKosherChannel.com 19…. THE END You are welcome to reprint or share any part or the whole of this document. Any errors are completely my responsibility. Please contact me with any questions, suggestions or corrections at [email protected]. Link to: “How to Clean for Pesach, Stress-less and Gadol-approved.” !1 INTRODUCTION: Please read carefully—and re-read as needed. In these pre-Pesach weeks we spend a lot of time learning and doing all that is required of us to ensure a kosher Pesach for those in our orbit of friends and family. This is also the opportune time to deeply focus on how this awesome process can help us move to places of freedom within, places we have yearned for. -
The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010. -
Cuisines of Asia
WORLD CULINARY ARTS: Korea Recipes from Savoring the Best of World Flavors: Korea Copyright © 2014 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. SPICY BEEF SOUP YUKKAEJANG Yield: 2 gallons Ingredients Amounts Beef bones 15 lb. Beef, flank, trim, reserve fat 2½ lb. Water 3 gal. Onions, peeled, quartered 2 lb. Ginger, 1/8” slices 2 oz. All-purpose flour ½ cup Scallions, sliced thinly 1 Tbsp. Garlic, minced ½ Tbsp. Korean red pepper paste ½ cup Soybean paste, Korean 1 cup Light soy sauce 1 tsp. Cabbage, green, ¼” wide 4 cups chiffonade, 1” lengths Bean sprouts, cut into 1” lengths 2 cups Sesame oil 1 Tbsp. Kosher salt as needed Ground black pepper as needed Eggs, beaten lightly 4 ea. Method 1. The day prior to cooking, blanch the beef bones. Bring blanched bones and beef to a boil, lower to simmer. Remove beef when it is tender, plunge in cold water for 15 minutes. Pull into 1-inch length strips, refrigerate covered Add onions and ginger, simmer for an additional hour, or until proper flavor is achieved. Strain, cool, and store for following day (save fat skimmed off broth). 4. On the day of service, skim fat off broth - reserve, reheat. 5. Render beef fat, browning slightly. Strain, transfer ¼ cup of fat to stockpot (discard remaining fat), add flour to create roux, and cook for 5 minutes on low heat. -
KIM's KOREAN BBQ A-1. Japchae
KIM’S KOREAN BBQ Haemool 김스 코리언 바베큐 Pa Jeon Pan Seared Mandu 김스 코리언 바베큐 KIM’S APPETIZERSKOREAN BBQ 전식 A-1. Japchae 잡채 Small 7.99 Vermicelli noodles stir fried with Large 10.99 beef & vegetables 만두 A-2. Mandu 6.99 Japchae Ddeobokki Korean style beef & vegetable dumplings (Pan Seared or Fried) A-3. Haemool Pa Jeon 해물 파전 12.99 Korean seafood pancake filled with various seafood & green onions (CONTAINS SHELLFISH) A-4. Ojingeo Twigim 오징어 튀김 14.99 BINGSU 빙수 Korean style fried squid (calamari) Shaved ice dessert with sweet topping. (CONTAINS EGGS) A-5. Ddeobokki 떡볶기 7.99 xx Spicy rice cakes and boiled egg with fish cakes stir-fried in a spicy red pepper sauce Mango Bingsu Patbingsu A-6. Kimchi Jeon 김치 전 12.99 Kimchi pancake made with kimchi, onions, & green onions x Mild Spicy xx Medium Spicy xxx Extra Spicy Strawberry Bingsu Blue-Berry Bingsu ENTREES 정식 김스 코리언 바베큐 KIM’S KOREAN Dak Bulgogi GRILLBBQ 구이 1. Galbisal 갈비살 25.99 Marinated BBQ beef boneless short rib with onions This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) Add Romaine lettuce 1.99 2. Sam Gyeob Sal Gui 삼겹살 구이 19.99 Thick sliced barbeque-style pork belly This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) 3. Bulgogi 불고기 16.99 Marinated grilled shredded beef & onions x Mild김스 Spicy 코리언 xx Medium 바베큐 Spicy xxx KIM’S Extra Spicy (spicy available upon request) KOREAN BBQ This menu item is available as an optional entrée. -
SIBO Bi Phasic Diet Serves 2
Phase 7 DAY SIBO Meal Plan 1 serves 2 Phase 1 | Restricted | SIBO Bi Phasic Diet Rebecca Coomes 1 the healthy gut Join us for our latest SIBO recipes, articles, interviews with leading specialists, SIBO cookbooks and more. THE HEALTHY GUT THE HEALTHY thehealthygut.com © The Healthy Gut 2018 Recipes: Rebecca Coomes All rights reserved. No part of this publication may be reproduced or distributed Editor: Rebecca Coomes and Kate Saunders-Morgan in any form or by any means, electronic or mechanical, or stored in a database or First published in Australia in 2017 Creative Director: Rebecca Coomes retrieval system, without prior written permission from The Healthy Gut. by The Healthy Gut Design and typesetting: Yedah Merino Designs The information in this book is for information purposes only. It is not intended PO Box 1405 Photographers: Aliki Dimitrakopoulos and Rebecca Coomes nor implied to be a substitute for professional medical advice. Please consult Camberwell East VIC 3126 Prop and food styling: Aliki Dimitrakopoulos and Rebecca Coomes your healthcare provider to discuss your personal healthcare requirements or Food preparation: Rebecca Coomes treatment plan. Reading the information in this book does not create a physician- patient relationship. 2 contents 4 The SIBO Bi-Phasic Diet Protocol 36 SIBO Cookbooks contents contents 5 The SIBO Bi-Phasic Diet Phases 37 Live Well With SIBO 6 Food Tables 10 Meal Plan 11 Recipe Index 12 Shopping List 13 Breakfasts 18 Lunches 22 Dinners 31 Extras 24 the SIBO bi-phasic diet protocol This meal plan has been developed in compliance with Dr. Nirala Jacobi’s SIBO Bi-Phasic Diet protocol and has a range of recipes that are suitable for the Restricted phase of the diet. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
THE PARAMOUNT STORY Paramount Middle Eastern Kitchen Started As One Restaurant in Mississauga, Ontario, and Now Has Over 70 Restaurants Worldwide
PARAMOUNT MENU THE PARAMOUNT STORY Paramount Middle Eastern Kitchen started as one restaurant in Mississauga, Ontario, and now has over 70 restaurants worldwide. At Paramount we love to share the best of Middle Eastern culture, design and cuisine with open arms. Immerse yourself in a cultural experience of flavour, as you enjoy the recipes developed by international chefs using only the finest and freshest ingredients. With the aromas of freshly baked breads from our stone oven, charcoal BBQ meats and handmade sweets, Paramount Middle Eastern Kitchen provides a culinary experience that will not be forgotten. paramountfinefoods.com @paramountfinefoods @paramountfinefoodsofficial @paramountfoods appetizers dipS FALAFEL WORLD FAMOUS HUMMUS 420 Cals // 8.99 710 Cals // 6.49 Six pieces of falafel: ground chickpeas and fresh ADD CHICKEN: 170 Cals // 5.99 herbs topped with sesame seeds and fried to ADD BEEF: 230 Cals // 6.49 perfection served with tahini dipping sauce Our world famous recipe: blended chickpeas and tahini served with fresh baked pita bread LENTIL SOUP 370 Cals // 5.99 MOUTABBAL Our signature recipe: lentils and fresh vegetables 700 Cals // 6.99 mixed with spices and served with crispy pita and a lemon wedge Fire roasted eggplant blended with tahini and garlic, topped with fresh parsley, extra virgin olive oil and fresh pomegranate seeds PITA BREAD MEZZA PLATE Indulge in our homemade pita bread fresh 850 Cals // 9.99 from our stone oven Your selection of 3 favourites: world famous hummus, moutabbal, labneh, muhammara, or 380 Cals per piece tabbouleh served with stone oven baked bread LABNEH PLATE 730 Cals // 7.99 SPICY POTATOES Thick and creamy labneh 860 Cals // 5.99 (pressed yogurt) mixed with garlic, drizzled Cubed potatoes tossed in our signature batata with extra virgin olive oil and our authentic harra sauce and topped with ground coriander and zaatar seasoning. -
Asian Dipping Sauce Makes 1 Cup | Active Time: 10 Minutes | Total Time: 10 Minutes
Asian Dipping Sauce Makes 1 cup | Active Time: 10 minutes | Total Time: 10 minutes Step 1: Starting the Sauce 1 to 2 tsp Garlic-Ginger Paste, or to To start the sauce, place all of the ingredients into a pot and bring to a boil over taste medium heat. Turn down the heat to medium-low and let simmer for 30 seconds or 1/4 cup soy sauce so, or until the sugar has melted, and then remove from the heat. 1/4 cup ponzu Note: Instead of the Garlic-Ginger Paste use 1 to 2 tsp minced fresh ginger and 1/4 cup rice wine vinegar garlic instead. 2 1/2 tsp sweetener (such as sugar, agave, rice syrup) If needed, add a touch of water to balance out the tartness—keeping in mind 1 tsp toasted sesame oil however that the sauce is supposed to have a good punch to it. 1/2 teaspoon hot red pepper flakes 1/8 to 1/4 cup water, as needed Step 2: Finishing the Sauce 1 green onion, finely minced To finish the sauce, pour the mixture into a bowl and add the finely minced green onion. While this sauce is best when first made, it will keep for several days, in an air- tight container, in the refrigerator. Note: If making ahead, it is best to add the green onion just before serving so that it maintains its vibrant green color. Serve this sauce with your favorite Dumplings or Potstickers, such as these Edamame & Roasted Shiitake Mushroom Gyozas, or use as a sauce for vegetables, rice dishes and/or these delicious Green Onion Cakes.. -
WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options SUN MON
WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options (6:30 AM) (12:30 PM) (6 PM) (10 AM and 3 PM) • Spicy Bangus • Left-overs • Left-overs • Atchara • Sliced Fruit • Scrambled Eggs • Mixed Nuts • Banana, pineapple + Malunggay • Granola Bars powder and flax seeds • Raisins SUN • Vitamins • Prunes • Friso Milk (for kids) • Cheese sticks • 1 tsp. of Manuka MGO 250 • Carrot sticks • Cherry Tomato, Rocket Lettuce • Chicken Tinola or Adobo • Carbonara or Tuna Pasta • Popcorn and Parma Salad with balsamic • Monggo Beans (with olives, capers, and • Yakult vinegar, olive oil and orange • Paksiew na Bangus (or tomatoes) • Peanut butter & jelly zest dressing other fish) with eggplant • Garlic Bread Sandwiches • Carrot, mango, orange shake • Buttered vegetables • Banana & Nutella MON • Vitamins • Fruit • Friso Milk (for kids) • Friso Milk (for kids) • Tea (Green, Turmeric, • 1 tsp. of Manuka MGO 250 Morning Boost, etc. - for • Tuyo • Molo Soup • Left-overs adults) • Garlic Brown Rice • Tortang Eggplant • Sliced Tomatoes & Onions • Bangus Back Fillet • Hard-boiled Eggs • Strawberry Banana shake + Malunggay and Flax seeds TUES • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Open-faced egg sandwich with • Burger Steak with Onions • Tomato Basil & Feta Ricotta Cheese, Parmesan and Mushroom Gravy Salad Cheese, fresh chives, Arugula, • Broccoli • Chicken Gyro lemon zest, olive oil, with • Lentil Soup sautéed red and yellow bell • Fruit peppers and hard boiled egg WED • Spinach and Blueberry shake • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Yoghurt with Granola • Left-overs • Shrimp with garlic & olive oil • Bagels • Omelet with ground beef, • Paella onions, tomatoes, and cheese • Beef Salpicao • Apple, orange and lemon shake • Buttered bread with + Chlorophyll powder Tomato puree dipping • Vitamins sauce THURS • Friso Milk (for kids) • 1 tsp. -
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. -
SPICY CHICKEN with RICE CAKES and CABBAGE Dak Gali This Is a Spicy Comfort-Food Classic from the City of Chuncheon in the Northeast Region of South Korea
SPICY CHICKEN WITH RICE CAKES AND CABBAGE Dak Gali This is a spicy comfort-food classic from the city of Chuncheon in the northeast region of South Korea. Many college students from Seoul will get on a train and head to the northeast side of the peninsula to watch the sun rise over the East Sea, then head downtown, where a street full of dak galbi restaurants all claim to offer an “authentic” version of this dish. Various add-ins include cooked sweet potato noodles, potatoes, and rice cakes. Rice cakes (ddeok) come in cylindrical shapes but vary in thickness. The thicker ones are often sliced and cooked in soups such as New Year’s Day Soup (page 87). Thinner cylinders are commonly found in street foods, such as Braised Rice Cakes (page 69), which are simmered in gochujang sauce; the chewy texture and ability to absorb all the favors make this a much-beloved dish in Korea. We wanted to keep the chicken the star, but feel free to up the amount of rice cakes to 2 cups if you fnd them as addictive as we do. The surprise ingredient is a few pinches of hot Madras curry powder added to the spicy marinade. It adds rich depth to the dish and renders it extremely addictive. MAKES 4 TO 6 SERVINGS 3 tablespoons gochujang About 2 pounds boneless, skinless chicken thighs (preferably organic), cut into bite-size pieces 2 to 3 tablespoons gochugaru 1 cup (8 ounces) Korean rice cake (cylinder shape) 2 tablespoons low-sodium soy sauce 1 tablespoon vegetable oil 2 tablespoons granulated sugar 1 ⁄2 head green or white cabbage, cut into large cubes 2 tablespoons -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs.