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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
27 Per Person Calasparra Rice, Saffron, Pea, Pepper, Corn, Chorizo Pork
START Tomato Gazpacho, pickled beet & shallot 10 Artisin Cheese Board, cherry compote, spiced almond & grape 17 Chickpea Hummus, olive oil & aleppo 12 Bacon Wrapped Medjool Dates & sumac yogurt 10 Papas Bravas, fried potato, manchego aioli & salsa brava 8 Daily Oyster, tomatillo-horseradish cocktail, pickled chili mignonette 16 Shrimp Ceviche, tomato, cucumber, avocado & cilantro 14 Salmon Tartar, avocado, radish, beet coulis & herb 15 Mussels, saffron aioli, pomodoro, pernod & herb 18 Grassfed Beef Meatball, pomodoro & whipped basil ricotta 12 Pork Ribs, smoked peach agrodolce & chow chow 14 Panzanella, local cucumber, tomato, toasted bread, basil, red wine vinaigrette & burrata 16 NJ Green Salad, toasted quinoa, asparagus, tomato, breakfast radish & dijon 9/13 Za’ atar Caesar, marinated zucchini, charred lemon & crisp focaccia 9/13 MAIN “Pollo e Orzo” Salad, field green, grilled chicken, olive, red onion, sundried tomato vinaigrette & ricotta salata 19 House-made Spinach Tagliatelle, heirloom cherry tomato, roasted garlic, burrata & basil 22 House-made Pasta “Balsamico” braised chicken, asparagus, garlic crema & aged balsamic reduction 22 Pastaless Lasagna, roasted eggplant, portobello, garlic spinach, pomodoro & fresh mozzarella 24 Nordic Blu Salmon, summer squash, sugar snap pea, asparagus, black fig, pine nut & beet caponata 29 Swordfish a la Plancha, sunny harvest farms wax beans, red potato, baba ganoush & cilantro gremolata 32 Local Half Chicken, sumac, spinach, caper, crisp potato, feta, lemon & natural jus 26 Cuban Sandwich, -
Let There Be Fry Sa~Ce Which Opened in 1950
{ FOOD & DRINK } 'NEW FLAVOR' OUR FOOT: FRY SAUCE, A REGIONAL CULINARY DELIGHT, IS IN THE NATIONAL SPOTLIGHT By JENNIFER K. BAUER • [email protected] he ketchup company Heinz sparked an international internee temper tantrum lase month when it announced the potential launch of a new product: Mayochup. Heinz plugged ir as a new thing, a pre-made combo of ketchup and mayonnaise. Those of us in the western United Scares know it's norT a new thing. Ir's our beloved fry sauce. Internee outrage poured our. There were those appalled at the idea of mixing ketchup and mayo. Others cried cultural appropriation. A Washington Pose srory listed multiple Latin American countries laying claim to the invention of fry sauce, &om Argentina where its legend begins in the 1920s as "salsa golf," to Puerto Rico, whose residents call it "my-oh-ketchup." In Costa Rica, Colombia, and Venezuela it's called "salsa rosada" or "pink sauce." Germany has a version called rott weiss, which translates to "red-white." But probably those who cried fouJ loudest were members of the Church of Jesus Christ of Latter-day Saines, who widely uphold &y sauce as a Mormon invention. According to this version of the origin story, the condiment was PUBLIC DOMAIN invented by a Salt Lake City chef and Mormon named Don Carlos Joseph Smith receiving the golden plates. Edwards. Edwards got his start selling burgers at a stand at a Pioneer Day celebrarion in 1924 (Pioneer Day being the official Utah holiday commemorating the arrival of Brigham Young and the first Mormon pioneers to the Salt Lake Valley). -
MÉTODOS PARA MEDIR LA ACEPTABILIDAD DEL CONSUMIDOR: Ultimos Avances 29 Septiembre 2009
MÉTODOS PARA MEDIR LA ACEPTABILIDAD DEL CONSUMIDOR: Ultimos Avances 29 septiembre 2009 DESA-ISETA (6500) Nueve de Julio Buenos Aires- ARGENTINA Tel/Fax: (02317) 431309 Email: [email protected] WWW.DESA.EDU.AR Nueve de Julio ISETA AFundado en 1978 ADepende de: V Dirección General de Educación de PBA V Comisión Investigaciones Científicas PBA V Municipalidad de Nueve de Julio ADocencia: Técnico Superior en Industria Alimentaria. AInvestigación: sensorial AServicios: frutas/vegetales, cereales (pastas), miel, agrícolas, microbiología, y análisis sensorial AProfesionales tiempo completo: 30 1 DESA AEmpezamos a trabajar en 1986 APrimera publicación internacional: 1990 ANúmero de publicaciones a la fecha: 58 A¿Quién trabaja en el DESA? V Un Jefe de Departamento V Dos investigadores V Cuatro profesionales- líderes de panel V Tres becarios de doctorado V Un becario de grado V Total: 11 Programa AAceptabilidad global y aceptabilidad sensorial AInvestigación cualitativa a través de grupos de discusión enfocada (Focus Group) V Ejemplo: hábitos de consumo de milanesas AListado libre V Listado de frutas por adolescentes de nivel de ingresos medio y bajo Programa (cont.) A Método de la grilla (Repertory Grid Method) V Ejemplo: conceptos, usos y propiedades sensoriales de bebidas sin alcohol. A Cuán Apropiado V Ejemplo: cuán apropiado y frecuencia de consumo de adherezos A Método de conjuntos para investigar combinaciones de promesas al consumidor V Ejemplo: Promesas sensoriales, nutricionales y ambientales de un jugo de naranja. 2 Clasificación de los métodos utilizados en análisis sensorial Ensayo Pregunta a Tipo de prueba Características de responder los evaluadores Discriminación ¿Existe diferencia Analítica Seleccionados por entre los habilidad sensorial productos? y entrenados. -
Eat Street Menu 09/16/19 – 09/20/19
Eat Street Menu 09/16/19 – 09/20/19 Monday Tuesday Wednesday Thursday Friday Scrambled Eggs Scrambled Egg Whites Breakfast Buffett Chefs choice: Frittata, breakfast potatoes, Vegetable, Pork & Turkey Sausage/Bacon Assorted Muffins, Croissants, Scones, Assorted Bagels, Sliced Fresh Breads & English Muffins Breakfast Smear Bar (Cream Cheese, Garden Veg CC, Walnut Raisin CC, Scallion CC, Seasonal) Continental Peanut Butter, Assorted Jams & Jelly Sliced Fresh Fruit and Melons Yogurt & Granola Bar Hard Boiled Eggs Oatmeal Selection of Oatmeal, Steal Cut Oats & Grits or Farina 12oz & 16oz Hand Stretched Sicilian Style Pies Served by the Slice Cheese, Pepperoni, Vegetable Garlic Knots Daily Special (Sandwich, Stromboli, Pasta, Gourmet Pie) Pressed & Toasted Sandwiches: Chipotle Roasted Turkey Caesar Tomato Wrap Grilled Chicken, Avocado, Tomato, BBQ Sauce Torn Arugula, Ciabatta Chicken Cordon Bleu, Ham, Swiss, Dijon, Pretzel Roll Italian Sausage, Roasted Red Peppers, Spinach, Provolone, Panini Selection of Chefs Choice Daily Composed Deli Salad Made to Order Sandwiches Honey Ham, Roasted Turkey, Smoked Turkey, Roast Beef, Roasted Chicken, Salami Chicken Salad, Egg Salad, Tuna Salad & Roasted Vegetables American, Cheddar, Swiss, Provolone, Pepper Jack & Fresh Mozzarella Cheese Variety of Fresh Toppings and Spreads Selection of Fresh Baked Breads and Rolls LaFrieda Burgers & Cheeseburgers Turkey Burgers, Grilled Chicken Sandwiches Grilled Cheese, Quesadillas Served with Salsa and Sour Cream Grilled Hot Dogs, Cheesesteaks and Chicken Cheesesteaks -
Thank You for Selecting Trump International Beach Resort… Where ‘Creating a World of Difference’ Is Not Only a Credo, but Our Promise to You
Thank you for selecting Trump International Beach Resort… where ‘Creating a World of Difference’ is not only a credo, but our promise to you. On behalf of our professional catering sales, award winning culinary and service teams, we look forward to assisting you with every aspect of your planning needs. We invite you to enter a world of spectacular, unique and inventive cuisine. Where creating memorable dining experiences is our passion… from superbly prepared dishes, to strikingly presented, and served by the best team in the area. Philosophy Our culinary approach places emphasis on Contemporary American Cuisine. It is a fusion of the flavors, people, languages and cultures that make up this great country, and more specifically, our home, South Florida. While we are quite proud of the broad and exceptional range of offerings found within these pages, we are equally adept at tailoring an experience that suits your personal taste, style and vision. Kurtis D. Jantz Executive Chef BREAKFAST CONTINENTAL BREAKFAST Breakfast menus include freshly brewed Regular and Decaffeinated Coffee, and a selection of Teas All food and beverage is subject to a taxable 22% service charge and 9% sales tax Any egg specialty can be prepared with egg whites or Egg Beaters® Deluxe Continental South Florida Continental Continental Freshly squeezed Orange Juice Freshly squeezed Orange Juice Grapefruit and Cranberry Juices Freshly squeezed Orange Juice Grapefruit and Cranberry Juices Guava and Pineapple Juices Seasonal sliced Fruit with Berries Seasonal sliced Fruit -
Índice General De Recetas
® THERMOMIXwww.thermomixmagazine.com Índice general de recetas 2011-2020 (n.os 27-146) RECETA Revista Pág Tiempo total kcal/ración A partir de un tomate 48 56 1 h 40 min 463,7 kcal/R Abajá a la algecireña 41 86 1 h 472,7 kcal/R Acarayés (Buñuelos de Bahía) 104 52 12 h 45 min 164 kcal/U Aceite aromático con aceitunas negras 133 22 30 min 441 kcal/T Aceite de oliva negra de Aragón 72 47 20 min 3.475,4 kcal/T Aceitunas negras “aliñás” 45 64 24 h 738 kcal/T Acelgas con almejas 50 6 1 h 30 min 169,9 kcal/R Acelgas con bechamel 71 36 50 min 379,9 kcal/R Acelgas con pollo y verduras 45 77 30 min 304,7 kcal/R Acelgas con tomate 46 33 30 min 184,6 kcal/R Acelgas en adobillo 81 22 40 min 288,8 kcal/R Acelgas rojas con piñones 124 32 30 min 315 kcal/R Acelgas y ajetes con huevos 116 136 40 min 240 kcal/R Adobo tandoori para marinar carnes para barbacoa 58 34 7 h 319,6 kcal/R Agua con aroma de apio, limón, jengibre y manzana 33 50 5 min 13,7 kcal/R Agua con aroma de fresa 33 50 5 min 16,2 kcal/R Agua de lima con semillas de chía 95 32 5 min 96 kcal/R Agua de pepino con limón y chía 105 13 25 min 107 kcal/R Agua de Sevilla 35 52 12 h 213,4 kcal/R Agua de té verde 65 32 15 min 6,7 kcal/R Agua de Valencia 111 18 5 min 229 kcal/R Aguachile de gambas 122 116 15 min 293 kcal/R Aguja de cerdo con piña y naranja 122 39 2 h 552 kcal/R Aguja de ternera guisada con patatas a las hierbas 95 19 1 h 543 kcal/R Agujas de ternera 97 23 1 h 40 min 176 kcal/U Ahi poke (Poke de atún con arroz) 140 68 40 min 650 kcal/R Air baguettes de jamón ibérico 90 63 40 min 138 -
Hake Warm Escalivada Salad, Chorizo
NIBBLES Bread Artisan bread with butter or extra virgin olive oil and balsamic (v) £1.95 Ciabatta Baba ganoush and dukkah (v) £2.10 Olives Marinated, warm (v) £2.25 Squid Crumbed with green tabasco aioli £4.50 STARTERS Soup Home-made each day, served with Barnett’s bread (v) £4.50 Cullen Skink Smoked haddock, cream, potatoes, leeks and celery served with Barnett’s bread £6.95 Quail Damson chutney, chanterelles and leek tart, garlic purée, madeira jus £11.50 Langoustines Squid ink risotto, broad beans, endive, vermouth sauce £9.00 Beef short ribs Barbequed and smoked, crispy chicken wings, radish salad, tomato relish, corn bread £8.50 Gravadlax Beetroot cured, vodka crème fraiche, potato blini, cucumber, capers, cress £8.95 Porcini Gnocchi Woodland mushrooms, fried ricotta, sage and rocket (v) £7.50 STARTER OR MAINS Linguine Chilli, garlic, shallots, parsley and lemon served with either handpicked crab £9.50/18.95 or cherry tomatoes (v) £6.50/13.95 Mussels White wine, garlic, shallots, cream, parsley, fries (Starter no fries) £8.00/13.50 Bavette steak salad Crisp lettuce, croutons, bacon, parmesan, crumbed fried egg, anchovy dressing £9.00/13.95 MAINS Fish and chips Local haddock, garden peas, tartare sauce £9.50/13.50 Monkfish Wrapped in Parma ham, ratatouille, saffron potato, wild rice popcorn, gazpacho sauce £18.50 Hake Warm escalivada salad, chorizo, Kalamata olives, curds, sherry vinaigrette £17.50 Lemon sole On the bone, baby spinach, clams, mussels, crevettes, chive and lemon butter sauce £19.50 Pork belly Sautéed potato, bacon, shallots, creamy savoy cabbage, apple sauce £15.50 Veal Loin, truffle mash, rainbow chard, romanesco, cassis jus £21.50 Ravioli Lentil and pumpkin, amoretti crumbs, brown butter, parmesan (v) £13.50 GRILL We only use Scottish meat sourced from Henderson butchery, which is dry aged on the bone for a minimum of 32 days. -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
Recipes for Happiness
YES HAPPINESS COOKING BOOK Recipes for happiness... INDEX Greek menu Starters Ntomatokeftedes 4 Kolokythokeftedes 5 Tzatziki 6 Choriatiki Salata 7 Main dish Mousakas 8 Dessert Ryzogalo 10 Turkish menu Starters Mixed mezes: 12 Beet, garlic & yogurt Dip Mixed olive salad Marinated roasted bell peppers Yogurt carrot dip Red lentil soup 15 Main dish Sish kebap 16 Dessert Semolina halwa 18 1 German menu Starters Light potato soup 20 Field salad with schmand 21 Main dish Beef goulash with spätzle 22 Dessert Mixed red fruit dessert 24 Catalan menu Starters Escalivada 26 Gazpatxo 27 Main dish Fideuà 28 Dessert Mel i mató 29 2 GREEK MENU 3 Starters Ntomatokeftedes (Tomato Fritters) Ingredients ● 3 large ripe tomatoes (peeled, seeded and finely diced or grated) ● 1 large onion finely chopped ● 2 spring (green) onions finely sliced ● 1 cup all-purpose flour ● 1 teaspoon baking powder ● 1 teaspoon oregano or mint ● Greek olive oil for frying ● Salt, pepper Instructions 1. Cut the tomatoes in half. Remove the seeds and grate them. Pour the grated tomatoes in a sieve (fine colander) and let them drain from liquids for about an hour. 2. Put the grated tomatoes in a large bowl and mix with the rest of the ingredients. The mixture must be rather thick. If it isn’t thick enough, Add a little more flour. Do not add oil. 3. Heat the oil very well in a pan. Take large spoonfuls of the mixture and put them in the sizzling hot oil. Fry them until golden brown on both sides and serve immediately! 4 Kolokythokeftedes (Zucchini fritters) Ingredients ● 2 cups zucchini (grated, and squeezed to drain) ● 1 handful fresh herbs (such as parsley, dill, mint chopped) … ● 2 green onions (chopped) ● 1/4 cup of feta (crumbled) ● 1/2 cup of flour ● 1 egg ● Salt and pepper to taste ● 2 tablespoons oil Instructions 1. -
Take Away to Go
Mark food Daily specials from Monda #cuinessantacaterina et cuisine Different products and styles of y to for sharing served according to prepar y Friday ation time Check the displa #grupotragaluz arian dishes S Soups ice • Veget alads R Eggs Fish Mea Vegetables Stews Pasta Seafood t • 100 Courgette salad with goat cheese 9.5 •111 Lentil stew with vegetables and herbs 10 •121 Pumpkin ravioli with mushroom sauce 10.8 131 Gilt-head bream with tomato and fungi 15.2 141 Iberian ham shavings 19 • 101 Tomato medley with ventresca tuna 10.2 112 Fricandó (beef and mushroom stew) 13 •122 Courgette spaghetti with Parmesan 9.8 132 Skate with beurre noir, capers, and olives 12 142 Traditional roast lamb 18.50 • 102 Tomato confit and mozzarella salad 11 •123 Vegetable lasagna 9.8 133 Cod loin with garlic mousseline 21 143 Botifarra sausage with Santa Pau beans • 103 Hummus, baba ghanoush, and guacamole 9.9 125 Truffle and foie gras cannelloni 13.5 134 Grilled Galician razor shells 10.5 and foie gras 12.45 • 104 Garden salad 9.5 126 Penne alla bolognese 9.4 135 Grilled Norwegian salmon 13 144 Hamburger with mushroom sauce 12 • 105 Escalivada (grilled red pepper, aubergine, 127 Tagliatelle with shrimp and chili pepper 12 136 Grilled squid with asparagus 14 145 Slice of suckling pig 22 anean and onion) with Tou dels Til·lers cheese 9.9 128 Lobster caldoso (brothy rice) - 2 people 25 137 Steamed Galician mussels 11 146 Sirloin with Béarnaise sauce 20 Mediterr • 106 Fried Padrón peppers 8.9 129 Fried eggs with sliced potatoes and 147 Galician beef picanha -
Antipasto (Starters)
Antipasto (Starters) Insalata verde ( Green salad ) ............................................................................................... 6'00 Lettuce, tomato, onion i black olives Insalata mista ( Mixed salad ) .............................................................................................. 7'50 Lettuce, tomato, carrot, onion, pepper, black olives, asparagus, hard-boiled eggs and tuna Insalata caprese ( Caprese salad ) ...................................................................................... 7’50 Tomato, buffalo mozzarella, basil and black olives Insalata con formaggio di capra (Goat cheese salad) .......................................................... 7’50 Lettuce, goat cheese, dried fruits and nuts and honey vinaigrette Insalata catalana ( Catalan salad ) ...................................................................................... 8'50 Green salad with cold sausages. Insalata Barocchetto ( Barocchetto salad ) ........................................................................... 8'50 Lettuce, tomato, soya, beetroot, artichoke, black olives, cured ham and Parmesan. Insalata Fredda di Trottole ( Sugo rosa o vinagreta ) ( Trottole salad ) ............................... 9'20 Trottole ( tricolor pasta ), hard-boiled eggs, tuna, pepper, tomato, black olives, sweetcorn. (Pink sauce or vinaigrette) Insalata di salmone affumicato (Smoked salmon salad) ....................................................... 9’50 Lettuce, red onion, radish, carrot, black olives, hard-boiled eggs and smoked