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Protected Food & Wine Products As a Driving Force for Creativity And
Agricultura 15: No 1-2: 19-34(2018) https://doi.org/10.18690/agricultura.15.1-2.19-34.2018 Protected Food & Wine Products as a Driving Force for Creativity and Innovation of Gastronomy Tourism Development: Case of Slovenia and Hungary Aleš GAČNIK1*, Mihály László VÖRÖS2 1University of Primorska, Centre of Gastronomy and Wine Culture; Faculty of Tourism Studies Turistica, Department of Cultural Tourism, Obala 16a, 6320 Portorož, Slovenia 2Edutus University, Department of Economic Sciences, HELIA Research Group, HU-1114 Budapest, Villányi út. 11-13, Hungary ABSTRACT According to world tourism statistics more than third of tourist spending is devoted to food. Over and above the high quality local food &wine have been becoming a special driving force of tourism development. Tourists have growing interests to attend gastronomic food & wine events, festivals, fairs, farmers’ markets and tasting quality food products. Gastronomy tourism is being developed as a new tourism product. Previous researches proved that a number of traditional food and wine products protected by EU or national designation have not been successfully promoted and obtained recognitions in the domestic or foreign markets. This paper aims to justify that the typical, traditional local food & wine products, as relevant gastronomy tourism attractions, need to be scientifically re-examined before promotion. It suggests new ways of gastronomy tourism promotion based on improved territorial marketing portfolio, which can create evident value added for small and medium enterprises in the sector providing an advance to move from quality to excellence. Key words: gastronomy heritage, gastronomy tourism, protected agricultural products and foodstuff, gastronomy tourism attractions, cross-border development INTRODUCTION food in our pantry and in our kitchen is ultimately connected to climate change and global poverty, as well as to our health One of the most important principle and command of (Kumar, 2008). -
Customers Love Pork, Find New Ways to Serve It ARTICLE
ARTICLE Customers Love Pork, Find New Ways to Serve It ©iStockphoto.com/rudisill Pork is a food service mainstay. Patrons love its flavor and value. Learn new ways to feature it from appetizers to center-of-plate. Get our new recipes! There’s a saying that everything’s better with bacon, and despite recent growth in both chicken and “vegetable-driven” menu items, pork is still a food service favorite. In fact, according to a 2015 Technomic report, 66% of consumers who eat pork eat it as a center-of-plate option at least once a week (PDF), up from 64% three years earlier. Indeed, pork is the fastest-growing protein in food service—the category totaled 9.8 billion pounds in 2015, a volume increase of 2.6% over 2013, according to the 2015 Volumetric Assessment of Pork in Foodservice, conducted by Technomic, outpacing all other proteins. In addition, says Technomic, 29% of consumers surveyed would order pork more often at restaurants if it were available, including 38% of the influential 25- to 34-year-old cohort, and 30% of 35- to 44-year-olds. Pork’s variety and versatility make it particularly easy to add this well-loved protein to the menu, giving it room to grow throughout the day—from breakfast bacon to hearty sandwiches and comfort-style entrées. For more ideas and information about menuing more pork, see below. And that’s only one possibility from the wide array of pork cuts from the leg, loin, belly, and shoulder, as well as the foot and head/jowl—many of which are underutilized value cuts. -
Menu for Week
Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb. -
Breakfastreakfast MATZO BALL SOUP: Bowl
Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce ............. -
Disposable Menu A3 Steeples Winter 2021
STARTERS BURGERS OYSTERS NATURAL x8 (df,gf) 28.0 HOUSE DIPS (av) 18.0 STEEPLES BURGER 25.0 BEEF BRISKET BURGER 28.0 angus beef, cheddar, lettuce, tomato, pickled slow cooked pulled BBQ beef brisket, cheddar, OYSTERS KILPATRICK x8 (df,gf) 31.0 PAN SEARED SCALLOPS (gf) 18.0 cucumber & dijon mustard mayo w chips lettuce, tomato, jalapenos & dijon cauliflower puree, corn kernels, beetroot, mustard mayo w chips SOUP OF THE DAY 9.0 pickled radish & tapioca crisp BACONATOR BURGER 28.0 angus beef, bacon, cheddar, lettuce, tomato, THE CLASSIC VEGAN BURGER (n,vg) 25.0 GARLIC BREAD (v) 9.0 HALOUMI FRIES (v) 14.0 jalapenos & dijon mustard mayo w chips beetroot bun, vegetable patty, lettuce, add cheese +1.0 crumbed & fried haloumi fries, pickled cucumber, tomato, tasty cheese, avocado dip, mix salad & lemon SOUTHERN STYLE CHICKEN BURGER 26.0 sweet potato & roasted cashew sauce BRUSCHETTA (v) 13.0 spicy fried chicken, tomato, lettuce, cheddar & w sweet potato fries grilled ciabatta bread, diced tomato, basil, SPICY CHICKEN WINGS (df,gf) 13.0 chipotle mayo w chips red onion, feta & balsamic glaze sesame seeds, spicy mayo & Asian inspired salad MAINS CHICKEN PARMIGIANA 26.0 CHICKEN & MUSHROOM RISOTTO (gf) 27.0 SALADS / BOWLS ham, three cheese, napoli, chips & salad mushroom, spinach, peas, onion, semi dried tomatoes, tarragon butter, true oil CHICKEN SCHNITZEL 25.0 & shaved parmesan POKE BOWL (v) 24.0 MEXICAN BEEF SALAD (df,gf) 27.0 chips, salad & gravy Hawaiian style poke bowl w basmati rice, slow cooked pulled beef, corn, mixed leaves, VEGETABLE GNOCCHI -
1 Muffins!Recipe Book
Muffins, Muffins, Muffins!Recipe Book 1 Muffins, Muffins, Muffins!Recipe Book TABLE OF CONTENTS BANANA CRUMB 7 LEMON POPPY SEED 8 CHOCOLATE CHOCOLATE-CHIP 9 CHOCOLATE CHEESECAKE 10 PUMPKIN 11 COFFEE CAKE 12 STREUSEL TOPPED BLUEBERRY 13 CHOCOLATE CHIP 14 APPLE CINNAMON 15 CORN BREAD 16 GLOSSARY 18 5 BANANA CRUMB MUFFINS INGREDIENTS: 1 1 /2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 /2 teaspoon salt 3 bananas, mashed 3 /4 cup white sugar 1 egg, lightly beaten 1 /3 cup butter, melted DIRECTIONS: 1 /3 cup packed brown sugar 2 tablespoons all-purpose Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, flour or line with muffin papers. 1 /8 teaspoon ground 1 cinnamon In a large bowl, mix together 1 /2 cups flour, baking soda, 1 tablespoon butter baking powder and salt. In another bowl, beat together ba- nanas, sugar, egg and melted butter. Stir the banana mixture Cooks 12 Muffins into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 35 TOTAL TIME: MIN 3 Add a /4 cup of PREP TIME: 15 MIN In a small bowl, mix together brown sugar, 2 tablespoons chocolate chips COOK TIME: 20 MIN flour and cinnamon. Cut in 1 tablespoon butter until mixture or nuts to the resembles coarse cornmeal. Sprinkle topping over muffins. batter for banana Bake in preheated oven for 18 to 20 minutes, until a tooth- chocolate chip pick inserted into center of a muffin comes out clean. muffins or NUTRITIONAL INFORMATION banana nut Amount Per Serving muffins Calories: 263 Total Fat: 8.1g Cholesterol: 40mg 7 LEMON POPPY SEED MUFFIN INGREDIENTS: Add glaze on 2 cups unbleached all-purpose the tops of the flour muffins after they 2 teaspoons baking powder cool for a added 1 /4 teaspoon fine salt sweet treat! 1 /2 cup unsalted butter, at Glaze room temperature, plus 2 Tbsp fresh more for greasing the pan lemon juice 1 teaspoon finely grated 1 cup confec- DIRECTIONS: lemon zest tioner’s sugar 2 /3 cup granulated sugar, Preheat the oven to 375 degrees F. -
Sweet Finale Small Culinary Joys
SWEET FINALE VANILLA AND PUMPKIN SEED OIL Vanilla ice cream with pumpkin seed oil, marinated strawberries, fennel cookie and butter crumble €5.80 SMALL CULINARY JOYS VEGAN HOUSE CAKE WITH ICE CREAM Vegan raw cake BEEF TONGUE AND HORSERADISH €5.00 Smoked beef tongue with horseradish ice cream, marinated pear, salad and raspberry dressing TARRAGON AND STRAWBERRY €12.00 Ljubljana cottage cheese pancakes with strawberry ice cream €5.50 ASPARAGUS AND BUCKWHEAT Buckwheat pancakes with marinated asparagus, horseradish ice cream, buckwheat popcorn, honey- CHOCOLATE AND RASPBERRY orange dressing Hot chocolate sponge with €12.00 raspberry ice cream, raspberries €5.90 DREAMY CARNIOLAN LEMON AND SPARKELS Carniolan sausage with horseradish and mustard Lemon sorbet €9.50 €7.50 FRANCI’S PANTRY Part of Jezeršek 360° trademark, Franci’s pantry offers homemade dried meat products, made by Franci Jezeršek with loving devotion to quality and tradition Budjola, smoked ham, unsmoked salami and sausage €12.00 TASTE OF MEADOWS, MOUNTAIN FLOWERS AND SLOVENIA’S HIDDEN NOOKS Slovenian cheese selection €12.00 We aim to make your culinary experience the most pleasant occasion possible. When prior notice is given, meals can be prepared in accordance with our guest’s dietary requirements. The only exception being gluten free dishes as our work environment does not permit traces of gluten to be completely eliminated. Our waiting staff will be happy to provide any additional information regarding allergens. The price list is valid from 20th May 2021 and is valid until -
Tallahassee Magazine
$5 “One of the top 10 things to do in Tallahassee.” - Tallahassee Magazine “When ... researching the history of the American soda fountain ... all roads led to Gregory Cohen [owner of Lofty Pursuits], probably the country’s leading expert on the institution.” - New York Times Locally Owned and Only in Tallahassee • LoftyPursuits.com • March 2014 DAIRY SODAS HANDMADE SODAS Dairy sodas are made with either milk or A master of the soda fountain is called a Fizzician. A Fizzician is cream. Lactose intolerant and vegan a special type of Soda Jerk with expertise in mixing flavors and folks don’t worry, we can make any of textures of sodas. In many ways a Fizzician is very much like a these using almond milk and they are bartender mixing his specialties. There are three standard sodas just as good. that we make. Not all flavors work with all of these mixtures, but our Jerks and Fizzicians can help you choose. If you can’t Egg Creams choose, try a suicide, which is up to six flavors mixed as a single If there’s no egg or cream in it, why is it drink. called an egg cream? The original name was the French “Chocolat et Crème.” which, when said with a Brooklyn accent became a Chocolate Egg Cream. This is our signature drink and our favorite. It is made from milk, seltzer and our own handmade chocolate syrup. This drink has been made in Brooklyn for over 1 00 years, since it was invented by Louis Asture in his candy store on 4th Avenue and 7th Street in Manhattan. -
Carb Counter Covers:Layout 1 11/21/12 1:01 PM Page 1
Carb Counter Covers:Layout 1 11/21/12 1:01 PM Page 1 CARB COUNTERAND ACCEPTABLE FOODS LISTS atkins.com © 2013 Atkins Nutritionals, Inc. (1211) Carb Counter Covers:Layout 1 11/21/12 1:01 PM Page 2 CARB COUNTER AND ACCEPTABLE FOODS LISTS 1 How to Use the 29 Fish & Shellfish Atkins Carb Counter 31 Fruit 3 Acceptable Foods Lists 34 Grains, Noodles & Pasta 6 Atkins & Other 36 Legumes Low-Carb Specialty Foods 38 Nuts & Seeds 8 Baking Ingredients 40 Oils, Fats, Vinegar & 9 Beef, Lamb, Salad Dressings Pork & Other Meats 42 Poultry 12 Beverages & Alcoholic Beverages 44 Sauces & Marinades 16 Breads, Crackers, 46 Snacks Tortillas & Wraps 49 Soups 18 Candy & Chewing Gum 51 Sweeteners, Spreads & Syrups 20 Cereals 54 Vegetables 22 Condiments & Seasonings 59 Vegetarian Products 23 Dairy, Eggs & Dairy Substitutes 61 Chain Restaurants 27 Desserts 64 Notes HOW TO USE THE ATKINS CARB COUNTER HE CARB COUNTER is an invaluable tool to help track your daily carb intake and plan meals. In concert with the Acceptable Foods Lists that precede it, the Carb TCounter also assists you in reintroducing foods as you move from one phase to the next or increase your carb intake within a phase. In fact, before you delve into the Carb Counter, check out the lists of Acceptable (and Unacceptable) Foods for each phase of the program, which start on page 3. Tuck this booklet into your purse or pocket when you go shopping to look for certain brands or compare others with the ones listed in the following pages. The Carb Counter is the perfect partner to the new free Atkins Mobile App, which includes a robust food search, daily meal planner and progress tracker, as well as an overview of each phase of the Atkins Diet. -
PDF Download the Artisan Jewish Deli at Home Ebook Free Download
THE ARTISAN JEWISH DELI AT HOME PDF, EPUB, EBOOK Michael Zusman,Nick Zukin | 272 pages | 26 Sep 2013 | Andrews McMeel Publishing | 9781449420079 | English | Kansas City, United States The Artisan Jewish Deli at Home PDF Book I actually kind of felt like I was sitting in on conversations and getting to know people. Other editions. Kosher Recipes Appetizers Bread Challah. With over recipes for classic NY deli dishes you can make it yourself and WOW your family and friends. The brown sugar gave this stew a sweet flavor while the vinegar offered a contrasting kick to it. To make the sauce, place the egg yolks, mustard, lemon juice, salt, and cayenne in a blender and blend on medium speed until frothy. If this book is any indication of what I will find - I am in for a treat. I have yet to give cookbooks produced by Andrews McMeel Publishers less than 4 stars. Curried Lentil and Sweet Potato Soup - classic flavor, new to me with the sweet potato. They are not authentic enough, they are not how their favourite deli does something, they use all of the wrong ingredients to make a classic but all one can say here was pah! Thank you! Decrease the heat so the water is just below a simmer. Community Reviews. Watching delicious foods come together from nothing rather than from a bunch of pre-made ingredients provides a sense of satisfaction. The author makes it LOOK easy, but many of these recipes take quite a bit of finesse - babka, rugelach, bagels. Open Preview See a Problem? Add 3 quarts ice-cold water to a 2-gallon or larger food-safe container that will fi t in your refrigerator. -
Thejoyofspring.Pdf
0055 $12.00 9508 $16.00 Black-Eyed Lemongrass 12 oz. Soy Wax Susan Hanging Candle Tin Vela de hierba de limon Bag A delightful, sweet, grassy lemon scent that is both Bolsa de Mirada Negra refreshing and soothing. Hand poured and made from the de Susan Colgado finest ingredients. Burn time: 60+ hours. Made in USA. Brighten up any wall or fence with a cascade of sunny blossoms! Includes an 8 ½” x 21 ½” reusable bag, a rope for hanging, a packet of seeds, and instructions. 0036 $14.00 3110 $18.00 Stella D’Oro Daylily Rain Boots Vase Estella de Oro Lirio de Dia – 2 Divisiones Florero de Botas de Lluvia Gushing fountains of gold! This sensational dwarf daylily Ceramic rain boots vase or planter. Showcase blooms grows short and sweet, and blooms with abandon all and branches. 4.75” W x 5.5” D x 6” H. summer! The plants reach 18” x 18”, always remaining tidy and contained. Bright blooms light up borders and perennial beds. Terrific for pots and planters. 3 3109 $20.00 4557 $25.00 Flatware Caddy - 4 Piece Set Mason Jar Portador de 4 Piezas para Cubiertos A more organized buffet presentation. Three ceramic Beverage flatware holders nest on a black wooden tray, Dispenser letting guests help themselves to what they Dispensador para need. A clever way to serve vegetable strips Bebidas Mason and breadsticks. Hand wash. This old-fashion 3" x 2"x 4" H. Base 11" L x 2 3/4" W. container continues the American tradition of casual entertaining. Made of glass with a plastic spigot and top. -
Brooklyn Egg Cream 4
“Preserving the History of the Jewish Delicatessen since 2011” Hours - Sunday - Monday 7am - 3 pm Tuesday - Saturday 7am - 9pm BEVERAGES BAGELWICHES BREAKFAST BURRITOSTEIN 6.75 Tropicana Orange Juice 2.50 See other juices in cooler. Choice of American, Swiss, Provolone Fried eggs, quesco blanco cheese, cilantro, lime Fresh brewed Ice Tea 2.75 Tazo Hot Tea 2.25 Cheddar or Pepper Jack cheese Fennel sausage, salsa roja, jalepenos. (Tazo flavors can be seen at counter) Substitute egg whites .75 Croissant 1.70 Dispenser Sodas 2.95 Milk 2.25 Chocolate Milk 2.50 Scrambled Eggs 3.95 Egg & cheese 4.50 CORNED BEEF HASH & EGGS 10.95 Fresh Lemonade 2.50 Long Neck sodas 2.95 Eggs, mushrooms, onions, cheese 4.95 You won’t find a better hash in the south. Beers – Domestic 3 Imported 3.95 Craft 5.65 Eggs, Taylor pork roll, cheese 5.95 Includes choice of toast. (See case for other beverage choices) Eggs, bacon, sausage or ham 5.25 Eggs, bacon, sausage or ham and cheese 5.85 POTATO LATKES 8.95 CB&D COFFEE BAR Eggs, cheese, ham, peppers, onions 5.85 Worth trying if you’ve never had them. Fresh Idaho Bottomless cup 2.95 Eggs, lox, onions 6.50 potatoes shredded and seasoned with onions, The coffee flavors were created by us and not found Eggs, corned beef or pastrami 6.95 shredded carrots, black pepper and kosher salt, anywhere else. Even better, the coffee beans for made into free form patties and grilled. Served with 10.25 each of our flavors were roasted this week.