DOCSLIB.ORG

Recipe Index

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

RECIPE INDEX A Duck Confi t and White Bean Hash Cake Quesadillas, Lobster, Small Seared, and Acar Jawa (Javanese Pickled Vegetables), with Cipollini Onion Marmalade, Vegetable, 523 598 498–499 Quesadillas, Shrimp and Avocado, 473 Aïoli, 36 Duck, Smoked Breast of, Niçoise-Style, Risotto Croquettes, 531 in Chicken Sandwich, Grilled, with 467 Risotto and Pancetta Cakes with Sun- Pancetta and Arugula on Focaccia, Empanada, Pork and Pepper, 464 Dried Tomato Pesto, 532 180 Empanadas, Pork Picadillo, 524 Salsa Cruda di Tonno, 458 Saffron, 36 Escabèche of Tuna, 459 Sea Scallops, Seared, with Artichokes Air-Dried Meats Foie Gras Mousse and Rhubarb and Peperonato, 477 Bacon, Basic, 234–235 Compote Barquettes, 564 Shrimp Cakes with Rémoulade Sauce, Beef, Roman-Style, 241 Foie Gras Roulade with Roasted Beet 474 Beef Jerky, 224–225 Salad and Smoked Duck Breast, 479 Shrimp with Garlic (Gambas al Ajillo), Pancetta, 240 Gnocchi di Ricotta, 471 569 Almond(s) Goat Cheese in Phyllo Dough, Herbed, Shrimp, Pickled, 541 in Empanadas, Pork Picadillo, 524 455 Shrimp Salad, Mango Curry, in Wonton -Fig Vinaigrette, 35 Gougères, 490 Cups, 552 Toasted, 571 Granité, Celery, 487 Smoked Salmon Mousse Barquettes, Toasted, Goat Cheese, Baked, with Granité, Cucumber, 487 500 Garden Lettuces, Roasted Figs, Granité, Lime, 489 Sorbet, Tomato-Basil, 489 Pears and, 147 Grape Leaves, Stuffed, 537 Spanakopita, 536 Ancho Chile(s) Grapes Rolled in Bleu de Bresse, 542 Strudel, Fennel and Chorizo, 460 -Apricot Barbecue Sauce, 65 Lobster and Truffl e Salad, 478 Strudel, Seafood, with Lobster-Infused with Feta, Whipped, 344, 345–346 Mussels with Olives (Mejillones al Estilo Oil, 462–463 Paste, 226 de Laredo), 568 Tartlets, Sun-Dried Tomato and Goat Pork Tenderloin, Chile-Rubbed, 226 Napoleon, Watermelon Gelée, Crab and Cheese, 504 in Romesco Sauce, Hazelnut, 63 Avocado, with Tomato Vinaigrette, Tartlets, Wild Mushroom, Creamed, 501 Anchovy Butter, 647 481 Tempura, Shrimp, 530 Andouille Sausage, Cajun, 281 Nuts, Spiced Mixed, 569 Tempura, Vegetable, 530 Appetizers/Hors d’Oeuvre. See also Oysters, Kumamoto, Spoon of, and Tomatoes, Marinated, with Mozzarella, Canapé(s); Dips and Spreads; Apple Mint Gelée, 563 466 Skewered Hors d’Oeuvre; Sushi Palmiers, Parmesan and Prosciutto, 492 Tomato Gelée and Crayfi sh, Shot Glass Almonds, Toasted, 571 Parmesan Crisps and Truffl ed Goat with, 555 Beef Carpaccio, 456 Cheese, 565 Tuna with Capers and Olive Oil, 541 BLT Hors d’Oeuvre, 502 Peanuts, Chili-Roasted, with Dried Tuna Tartare with Avocado Mousse and Camembert Crisps, 533 Cherries, 570 Chilled Tomato Soup, 556 Cashews, Spicy Curried, 570 Pecans, Candied, 571 Vegetable Appetizer, Grilled, with Cheese Sticks, 492 Phyllo Rolls, Asparagus, Prosciutto, and Balsamic Vinaigrette, 465 Chicken Cones, Hot and Crunchy, 566 Parmesan, 495 Wontons, Fried, 526–527 Crab Cakes, 549 Phyllo Triangles, Camembert and Dried Wontons, Steamed, with Shrimp, 529 Crabmeat Rolls with Infused PepperCOPYRIGHTED Apple and Fig, 534–535 MATERIALYorkshire Pudding with Duck Ragoût, Oils, Fried Ginger, and Tamari-Glazed Pissaladière, 522 496–497 Mushrooms, 476 Pizza, Goat Cheese, 520 Apple(s) Croquetas, 550 Pizzas, Mini, 520 and Blood Sausage, 294 Custard, Sage and Fava Bean, with Popovers, Stilton, Mini, 533 Chips, 154 Shaved Asparagus and Meyer Lemon Pork Belly, Crispy Braised, with French Chutney, 587 with Crispy Egg, 485–486 Lentils and Aged Balsamic Vinegar, Compote, Granny Smith, 592 Custard, Shallot, Roasted, 482 470–471 in Cucumber, Watercress, and Brie with Dates, Pancetta-Wrapped, Stuffed with Potato Crêpes with Crème Fraîche and Apricot Chutney on Walnut Bread, Manchego Cheese and Mint, 511 Caviar, 540 199 Dim Sum with Chili Sauce, 551 Profi teroles, 493 Dried, and Camembert and Fig Phyllo Duck Confi t with Frisée and Roasted Profi teroles, Duck Rillettes in, 500 Triangles, 534–535 Shallot Vinaigrette, 468 Quail Eggs, and Lobster Medallion in Duck Confi t with Brie and, on a Champagne Emulsion, Spoon of, Baguette, 176 560 recipe index 685 119_9780470587805-bindex.indd9_9780470587805-bindex.indd 685685 22/2/12/2/12 111:161:16 AMAM Apple(s), continued Mousse, Tuna Tartare with Chilled Basil -Endive Salad Wrapped in Prosciutto, Tomato Soup and, 556 Corona Bean Salad with, 133 109 in Seafood Cocktail, Mexican, 559 Oil (Basic Herb Oil), 607 Mint Gelée, Spoon of Kumamoto and Shrimp Quesadillas, 473 in Pâté Spice, 641 Oysters and, 563 Spinach, Baby, and Grapefruit Salad, 111 in Pesto, 52 Apple and Blood Sausage, 294 Spread, 164–165 in Pesto, Sun-Dried Tomato, 53 Apple Cider Vinaigrette, 29 Sushi Maki, 544, 545 in Tomato Salad, Marinated, 127 Apricot(s) Tomato, and Corn Salad, 148 -Tomato Sorbet, 489 -Ancho Barbecue Sauce, 65 Watermelon Gelée, and Crab Napoleon and Tomato Soup, Cold Roasted, 72 -Cherry Chutney, 585 with Tomato Vinaigrette, 481 Bean(s). See also Chickpeas; Haricots Verts; Chutney with Cucumber, Watercress, Lentil(s) and Brie on Walnut Bread, 199 B Black, and Papaya Salsa, 43 Relish, Dried, 589 Baba Ghanoush, 57 Black, Salad, 142 Artichoke(s) Bacon. See also Pancetta Borlotti, Red, Salad with Rosemary, 133 Caponata, 48 Avocado, Brie, Sprouts and Country Corona, Salad with Basil, 133 and Fennel Salad, 123 Bacon on Croissant, 198 Corona, Salad with Basil, and Grilled Lamb, Seared, and Mushroom Terrine, BLT Hors d’Oeuvre, 502 Baby Octopus, 150–151 342–343 in Club Sandwich, Turkey, 181 Edamame Soup, Chilled, 76 in Portobello Mushroom Terrine, Grilled, in German Potato Salad, 130 Fava, in Falafel in Pita Pockets, 175 344–346 and Grape Confi t, 248 Fava, and Sage Custard with Shaved preparing/cutting, 661 Lamb Brochettes with Mint Pesto, 516 Asparagus and Meyer Lemon with Salad, Hearts of, 121 in Parson’s Garden Salad, 107 Crispy Egg, 485–486 Sea Scallops, Seared, with Peperonato Scallop Burgers, Mini, Bacon-Crusted, Green, in Pickled Vegetables, Javanese and, 477 164–165 (Acar Jawa), 598 Arugula and Shrimp, Barbecued, 503 Mixed, and Grain Salad, 134 Chicken Sandwich, Grilled, with in Shrimp, Wrapped, with Asian White, and Duck Confi t Hash Cake with Pancetta and, on Focaccia, 180 Barbecue Sauce, 539 Cipollini Onion Marmalade, 498–499 Herb Salad, Spring, 108 Bacon, Smoked Beef Salad, Warm, of Hearty Greens, Blood Brown Sugar-Cured, 235 Air-Dried Roman-Style, 241 Oranges, and Tangerine-Pineapple Canadian, 235 Aspic, 67 Vinaigrette, 155 Dry Cure, Basic, 234–235 Bologna, 284 Asian(-Style) Honey-Cured, 235 Brine, Meat, Basic, 214 Barbecue Sauce, Wrapped Shrimp with, Maple-Cured, 235 Carpaccio, 456 539 Baguette(s). See also Bruschetta Chinese Skewered Bites, 528 Dipping Sauce, 54 in Bahn Saigon (Saigon Subs), 186–187 Corned, in Reuben Sandwich, 173 Duck Breasts, Tea-Smoked Moulard, in Chicken Salad Sandwiches, Curried Frankfurter, 283 232 Open-Faced, 189 in Garlic Sausage, French, 286 Duck Galantine, Roasted, 360 Duck Confi t with Apples and Brie on a, 176 Hamburgers, Mini, 164 Noodle Salad, Shrimp Terrine with, in Tuna with Capers and Olive Oil, 541 Jerky, 224–225 334–335 Bahn Saigon (Saigon Subs), 186–187 in Landjäger, 278–279 Asparagus Balsamic Vinaigrette, 27, 344–345 Meatballs with Chili Dipping Sauce, 513 in Couscous and Curried Vegetable Grilled Vegetable Appetizer with, 465 Negimaki, 515 Salad, 140 Port Wine, 27 Roast Beef, Brie, and Caramelized Onion Prosciutto, and Parmesan Phyllo Rolls, Balsamic Vinegar, Aged, Crispy Braised Sandwiches, 197 495 Pork Belly with French Lentils and, Sausage, Summer, 277 and Prosciutto Canapés, 505 470–471 Smoke-Roasted Sirloin of, 238 Shaved, and Meyer Lemon, Sage and Barbecue(d) Steak Tartare Canapé, 503 Fava Bean Custard with Crispy Egg Dry Rub, 239 Stock, White, 643 and, 485–486 Pork Butt, Carolina, 239 Tenderloin, Chile-Rubbed, 226 Aspic. See also Gelée Shrimp and Bacon, 503 Beer Mustard with Caraway Seeds, 582 Aspic, 67 Spice Mix, 638 Beet(s) Pâté Grand-Mère, 320 Barbecue Sauce Borscht, Chilled Clear, 82 Terrine of Roasted Pheasant, 348 Apricot-Ancho, 65 Chips, Vegetable, Assorted, 601 Terrine, Seared Lamb, Artichoke, and Asian, Wrapped Shrimp with, 539 Chutney, 586 Mushroom, 342–343 Southwestern, 66 and Horseradish Cure, Norwegian, 216 Avocado Barley-Lentil Burgers, Mini, with Fiery Fruit Salad, Roasted, 118 Brie, Sprouts, and Country Bacon on Salsa, 178–179 Salad, Roasted, Foie Gras Roulade with Croissant, 198 Barquettes Smoked Duck Breast and, 479 and Crab, Salad of, 144 Foie Gras Mousse and Rhubarb Spiced, in Smørrebrød Leverpostej, 323 Guacamole, 56 Compote, 564 Vinaigrette, 33 Smoked Salmon Mousse, 500 686 garde manger 119_9780470587805-bindex.indd9_9780470587805-bindex.indd 686686 22/2/12/2/12 111:161:16 AMAM Bell Pepper(s). See Pepper(s); Red Poultry, Basic, 214 Fig and Prosciutto, 508 Pepper(s); Yellow Pepper(s) Rainbow Trout, Hot-Smoked, 228 Prosciutto and Melon, 507 Bisque, Coconut and Pineapple, Caribbean, Seafood, Basic, 214 Shrimp, Smoked, 192 81 in Shrimp, Smoked, and Lentil Terrine, Steak Tartare, 503 Black Bean 325–326 Candied Pecans, 571 Salad, 142 Brioche Cantaloupe Salsa, and Papaya, 43 Dough, 656 and Champagne Soup, Chilled, 79 Blitz Puff Pastry. See Puff Pastry, Blitz New England Lobster Roll, 182 Prosciutto and Melon Canapé, 507 Blood Orange(s) Broccoli, in Pickled Vegetables, Javanese Capers Salad of Hearty Greens, Warm, (Acar Jawa), 598 Salmon, Marinated, with Fennel, Crème Tangerine-Pineapple Vinaigrette Brochettes. See also Skewered Hors Fraîche and, on Pumpernickel Bread, and, 155 d’Oeuvres 196 Vinaigrette, 34 Lamb, with Mint Pesto, 516 in Tapenade, 60 Blood Sausage, Apple and, 294 Brown Sugar-Cured Bacon, 235 Tuna with Olive Oil and, 541
Recommended publications
  • ON the GRILL 32 Recipes for Perfect Grilling

    ON the GRILL 32 Recipes for Perfect Grilling

    ON THE GRILL 32 recipes for perfect grilling OptiGrill SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 INNOVATION SENSOR IC C T O A O M K O I N T G U A OPTIGRILL, THICKNESS COOKING LEVEL MEASUREMENT INDICATOR THE PLEASURE OF GRILLING FOOD TO PERFECTION The secret of grilling foods to perfection is determining the right temperature and cooking time according to food type, size and thickness. Treat yourself and your taste buds to meat cooked rare, medium or well done, and enjoy the pleasure of sharing and savouring. The origins of grilling An instant pleasure We invented grilling right after we discovered fire. That was when we Grilling often requires improvisation. No fuss, easy preparation, and accidentally learned how to make meat and fish more tender, easy no mess. In the kitchen or outdoors, it is plain fun. Transforming raw on the stomach and, best of all, delicious. One can easily imagine to cooked takes only a few quick steps: the meal is ready, the table is the succulent smell of the first piece of meat that accidentally fell set, and the time to savor has arrived! on the embers.
  • The Complete Book of Cheese by Robert Carlton Brown

    The Complete Book of Cheese by Robert Carlton Brown

    THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike.
  • Croque Monsieur & Croque Madam Recipe Courtesy of Liz Burrell Ingredients 4 Slices Smoked Ham 4 Slices Sourdough Bread 4 Sl

    Croque Monsieur & Croque Madam Recipe Courtesy of Liz Burrell Ingredients 4 Slices Smoked Ham 4 Slices Sourdough Bread 4 Sl

    Croque Monsieur & Croque Madam Recipe courtesy of Liz Burrell Ingredients 4 slices smoked ham 4 slices sourdough bread 4 slices smoked provolone 1 cup shredded gruyere 2 tbsp butter 1 egg (for croque madam) 2 tbsp olive oil 1 cup béchamel sauce Béchamel Sauce 1 tbsp butter 1 tbsp flour 3/4 cup warmed milk ¼ cup warmed heavy cream (added to milk to warm) 1 tsp salt (and salt to taste) 1 tsp course black pepper 2 tsp ground nutmeg Equipment Big Green Egg Cast Iron Skillet Big Green Egg EGGspander convEGGtor Basket Big Green Egg Half Moon Cast Iron Plancha Griddle Big Green Egg Refillable Butane Charcoal EGGniter Method Set your EGG with an EGGspander at 400°F/204°C. Add the plancha griddle on half of the EGGspander, with the half-moon baking stone, grid and a cast iron skillet on the other half. For the béchamel sauce, melt the butter in the cast iron skillet and add flour. Cook until the mixture turns golden brown and is fragrant. Slowly add the milk and cream while whisking the mixture to ensure there are no lumps. Once the milk and cream are completely mixed in removed the skillet from the heat and continue to whisk until the mixture has a creamy texture and is thick enough to cover the back of a spoon. If the mixture gets too thick, slowly mix in more milk until desired consistency. Add salt, pepper and nutmeg then set aside. To build the sandwiches, spread a layer of béchamel sauce on 2 slices of bread, then top with ham, provolone cheese, and the gruyere cheese; 2 slices for each piece of bread.
  • Studies on a Newly Developed White Cheese. Edward Halim Youssef Louisiana State University and Agricultural & Mechanical College

    Studies on a Newly Developed White Cheese. Edward Halim Youssef Louisiana State University and Agricultural & Mechanical College

    Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1971 Studies on a Newly Developed White Cheese. Edward Halim Youssef Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Youssef, Edward Halim, "Studies on a Newly Developed White Cheese." (1971). LSU Historical Dissertations and Theses. 2101. https://digitalcommons.lsu.edu/gradschool_disstheses/2101 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. 72-3537 YOUSSEF, Edward Halim, 1939- STUDIES ON A NEWLY DEVELOPED WHITE CHEESE. The Louisiana State University and Agricultural and Mechanical College, Ph.D., 1971 Agriculture, general I University Microfilms, A XEROX Company, Ann Arbor, Michigan @ 1971 EDWARD HALIM YOUSSEF ALL RIGHTS RESERVED THIS DISSERTATION HAS BEEN MICROFILMED EXACTLY AS RECEIVED STUDIES ON A NEWLY DEVELOPED WHITE CHEESE A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Hie Department of Dairy Science by Edward Halim Youssef B.S., Ain Shames University, Cairo, Egypt, 1959 M.S., Ain Shames University, Cairo, Egypt, 1966 August, 1971 t / PLEASE NOTE: Some Pages have in d is tin c t prin t. Filmed as received. UNIVERSITY MICROFILMS ACKNOWLEDGMENTS The author is grateful to his major Professor, Dr. J.
  • Weber Grill Magazin 2019

    Weber Grill Magazin 2019

    SCHWACHE HITZE – VON 90–160° C MITTLERE HITZE – VON 160–230° C STARKE HITZE – VON 230–290° C Das Geheimnis von köstlich geräuchertem Grillgut Ideal für das perfekte Beer Can Chicken Das perfekte Steak gelingt einfacher als gedacht NR5 2019 WEBER® Magazin Grill On! 1 IMPRESSUM VORWORT HERAUSGEBER Weber-Stephen Products (EMEA) GmbH Franklinstraße 28/29, 10587 Berlin, Deutschland weber.com Geschäftsführer: Hans-Jürgen Herr Verantwortlicher: Henrik John Teamleiter: Ivan Doubell Team: Kathrin Metzler, Erika Dotte, Helen Raison, Isabell Klein, Pia Kromann KONZEPT, DESIGN & PRODUKTION BBE Branded Entertainment GmbH Alexanderstraße 7, 10178 Berlin bbe-group.de CEO: Christian Bracht ZUR AKTUELLEN AUSGABE VON GRILL ON MIT DEN Chefredakteur: Hans Bussert Art-Director: Christian Küpker WillkommenNEUESTEN GRILLTRENDS SOWIE LECKEREN REZEPTEN. Redaktion: Josie Thaddeus-Johns Bildredaktion: Victoria Gisborne-Land, Max Miller Druckvorstufe: Reinhard Hasewend In dieser Ausgabe verraten wir dir, welcher Grill am besten zu dir passt und wie du dein Grillerlebnis Beiträge: Roland Brückner, Sam Coggin, Gabrielle Cox, Rebecca Crawford, Sam Dixon, Sami Emory, Morten Fauerby, Meredith Johnson, noch individueller gestalten kannst. Ganz nach dem Motto: „It’s your taste, It’s Weber.“ Nathan Ma, Jindrich Novotny, Xenia von Oswald, Mike Parker, Magnus Pettersson, Ben Quinton, Julia Sellmann, Ola Smit Weitere Bildquellen: Getty Images, Gräfe und Unzer (GU), Mike Meyer, Stocksy Lass dich von der Vielfalt all der Gerichte, die auf dem Grill zubereitet werden können, inspirieren und überraschen. Ob Steakliebhaber oder Gemüsejunkie, hier ist für jeden Geschmack etwas da- DRUCK bei. Mein persönlicher Tipp: Wer es möglichst praktisch und einfach möchte, erreicht mit unserem Ernst Kaufmann GmbH & Co. KG strombetriebenen Pulse 2000 die gleichen Ergebnisse und den gleichen Grillgeschmack wie mit her- Raiffeisenstraße 29, 77933 Lahr, Deutschland kömmlich betriebenen Grills.
  • PERFECT PASTRY Gluten Free and Hot Water

    PERFECT PASTRY Gluten Free and Hot Water

    ‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust
  • ACS 2018 Judging & Competition Awards

    ACS 2018 Judging & Competition Awards

    ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable
  • Download Pork Price List

    Download Pork Price List

    Falleninch Farm Butchers PRICE LIST - PORK Below is a price list of products in the category 'Pork' in store and/or online on Tuesday 28 September 2021. Please note that all prices are subject to change. Product Availability Price 4oz Pork, Apple & Guiness Burgers x 4 Available £4.95 BBQ Pork Chops Approx. 1kg Available £7.99 Boneless BBQ Pork Ribs 1kg Available £7.99 Boneless Chinese Style Pork Ribs 1kg Available £7.99 Boneless Pork Loin Chops 1kg Available £7.99 Boneless Pork Loin Chops 5lb Available £13.65 Boneless Pork Loin Joint 1kg Available £7.99 Boneless Pork Loin Joint 2kg Available £13.99 Boneless Pork Loin Steaks 4 x 4oz Available £3.95 Chinese Pork Chops approx. 1kg Available £7.99 Fruit Pudding - 4 slices Available £2.45 Mixed Links Sausages 3x 1lb Available £10.00 Pork and Stornoway Black Pudding Link Sausages Available £3.99 Pork Chipolata Sausages 1lb Available £3.99 Pork Link Sausage 3x 1lb Available £10.00 Pork Plum and Apple Chutney Links Available £3.99 Pork Sausage Rounds x 6 Available £4.00 Pork Sausages 1lb Available £3.99 Sausage Rolls x 4 Large (Ready To Bake) Available £4.40 Scotch Pies x 4 (Ready To Bake) Available £4.40 Smoked Pork Loin Joint 1kg Available £10.50 Smoked Prime Back Bacon 3lbs Available £8.45 Smoked Prime Back Bacon 400g Available £2.99 Stornoway Black Pudding (Large - Sliced) Available £10.95 Stornoway Black Pudding (Large 1.3kg) Available £10.95 Stornoway Black Pudding (Small - Sliced) Available £5.95 Stornoway Black Pudding (Small 650g) Available £5.95 Unsmoked Prime Back Bacon - 400g Available £2.99 Unsmoked Prime Back Bacon 3lb (1.36kg) Available £7.99 Unsmoked Prime Back Bacon 5lbs (2.27kg) Available £11.99 Order premium quality pork online from our award winning Farm Butcher's shop in Scotland.
  • 01865 728227

    01865 728227

    Experts in providing fresh produce every day www.aldenoxford.co.uk 01865 728227 About us About About us Company history Our service Placing orders Established in 1793, Aldens specialist catering Founded in 1793 by Isaac Alden, the Company Aldens is committed to providing a friendly, Orders can be placed in a number of ways as butchers is a family owned business which has was based at Eastwyke farm in Oxford. Up until helpful, reliable and individual service to all listed below. Customers have also found it been supplying Universities, Hotels, Pubs and the 1970s beef, lamb and pork were reared and our customers. Every customer has an account useful when the telesales team calls them at an Restaurants with fresh meat, game and poultry slaughtered on the farm and transported to manager who is responsible for the smooth agreed time each day, to take the order for the for over 215 years. Many products are sourced the Aldens shops in Oxford’s historic Covered running of their account. following day. from local and regional areas. Market. In the late 1970s the farm carried on, The telesales team has access to all account PHONE: 01865 728227 but the abattoir made way for Oxford’s first While traditional methods remain the same, information and is trained to help you with any independent supermarket. Orders can be placed by phone. Office hours everything else has changed dramatically, and questions or queries. Telesales operate from 6am are from 6am to 4pm Monday to Friday and more recently the focus has been on rigorous to 4pm Monday to Friday and 6am to 1pm on 6am-1pm on Saturdays.
  • Restaurants Chamonix

    Restaurants Chamonix

    RESTAURANTS CHAMONIX Albert 1er, 1* Michelin Horaires / Opening Times Déjeuner de 12h30 à 13h30 / Lunch from 12.30 to 1.30 pm Dîner de 19h15 à 21h00 / Dinner from 7.15 pm to 9 pm Fermeture hebdomadaire / Closing days Mardi midi / Tuesday at lunchtime Mercredi toute la journée / Wednesday all day Jeudi toute la journée / Thursday all day Coordonnées / Contact HAMEAU ALBERT 1er Hôtel 5*, Restaurants, Spa 38 route du bouchet, 74400 Chamonix-Mont-Blanc tél : +33.(0)4.50.53.05.09 [email protected] www.hameaualbert.fr Les menus changent quotidiennement. Vous pouvez les consulter sur : https://www.hameaualbert.fr/fr/restaurant/carte-et-menus Menus are changing on a daily. Check them online on the following link: https://www.hameaualbert.fr/en/gastronomic- restaurant/carte-and-menus Annapurna Horaires / Opening Times Déjeuner de 11h30 à 14h30 / Lunch from 11.30 to 2.30 pm Dîner de 18h00 à 23h00 / Dinner from 6 pm to 11 pm Fermeture hebdomadaire / Closing days Mardi midi / Tuesday at lunchtime Mercredi toute la journée / Wednesday all day Jeudi toute la journée / Thursday all day Coordonnées / Contact 42, Avenue Ravanel Le Rouge, 74400 Chamonix Mont Blanc Tél : 0450558139, 0450584133 [email protected] https://www.annapurna-chamonix.com/ ENTREES / STARTERS Palak Pakora 9,00€ Beignets d’épinard frais et de pomme de terre aux épices Spinach and potatoes fritters Keema Samosa 8,50€ Beignets fourrés de viande aux épices curcuma, et cumin Minced meat samosa Onions Bhadjees 10,50€ Beignets d’oignons frits dans la farine de pois chiche
  • SUNRISE SELECTIONS Orange, Apple & Cranberry Juices, Seattle’S Best 100% Arabica Coffee, Decaffeinated Coffee, Fine Herbal Tea

    SUNRISE SELECTIONS Orange, Apple & Cranberry Juices, Seattle’S Best 100% Arabica Coffee, Decaffeinated Coffee, Fine Herbal Tea

    Breakfast SUNRISE SELECTIONS Orange, Apple & Cranberry Juices, Seattle’s Best 100% Arabica Coffee, Decaffeinated Coffee, Fine Herbal Tea DAYBREAK CONTINENTAL | 14 Breakfast Pastries, Muffins or Croissants, Preserves, Whipped Butter, Seasonal Fresh Fruit EXECUTIVE CONTINENTAL | 17 Breakfast Pastries, Muffins, or Croissants, Bagels & Cream Cheese, Preserves, Whipped Butter, Seasonal Fresh Fruit Fruit Yogurt with Granola THE CLASSIC ALL AMERICAN | 19 Breakfast Pastries, Muffins or Croissants, Preserves, Whipped Butter, Seasonal Fresh Fruit Farm Fresh Scrambled Eggs, Hickory Smoked Bacon, Country Sausage Links Home-Style Potatoes with Peppers and Onions THE CLUB’S GRAND BUFFET | 24 Breakfast Pastries, Muffins or Croissants, Bagels & Cream Cheese, Preserves, Whipped Butter, Seasonal Fresh Fruit Fruit Yogurt with Granola, Classic French Toast with Maple Syrup Smoked Salmon, Traditional Garnishes Farm Fresh Scrambled Eggs, Hickory Smoked Bacon, Country Sausage Links Home-Style Potatoes with Peppers and Onions ENHANCEMENTS OMELET STATION* | 8 Prepared to Order Diced Tomato, Shredded Cheese, Chopped Peppers, Diced Onions, Sliced Mushrooms, Diced Ham, Spinach, Salsa BELGIAN WAFFLE STATION* | 8 Prepared to Order Seasonal Berries, Whipped Cream, Toasted Pecans, Whipped Butter, Warm Maple Syrup LOX & BAGELS | 12 Shaved Onions, Cucumber, Sliced Tomato, Sprouts & Capers, Bagels & Cream Cheese BUILD YOUR OWN FRUIT PARFAIT | 8 Vanilla & Low-fat Greek Yogurt, Seasonal Fresh Berries, Bananas, Chocolate Chips, Granola Pricing based on one hour of service. Additional fees will apply for longer serving times. 7/2021 A LA CARTE BREAKFAST SELECTIONS Assorted Granola Bars | $3.00 each Assorted Muffins | $20 per dozen Fresh Flaky Croissants | $30 per dozen Sliced Fresh Seasonal Fruit & Mixed Berries Platter | $8 per person Individual Fruit Yogurt | $3.75 each French Toast with Maple Syrup | $5 per person Egg, Smoked Ham & Cheddar Cheese Croissant Sandwich | $6 each Sausage, Egg, & Cheese Biscuits | $5 each * Requires a Culinary Attendant - $125 Pricing based on one hour of service.
  • Lunch Printable

    Lunch Printable

    Lunch All our dishes are made with fresh ingredients sourced locally to bring you the best dining experience possible. APPETIZERS Soup of the Day (gf) Ask your server for today's soup. $3.50/$5.00 Tomato & Basil Bisque (gf) A smooth creamy tomato bisque $3.50 /$5.00 Garden Salad (gf) Mixed greens, tomato, cucumber, onion and carrot $4.95 SANDWICHES All sandwiches are served with a garnish of baby greens, cucumber, tomato, red onions and seasonal fruit. Your choice of veggie chips, homemade potato salad or a fruit cup. Served on white, whole wheat, multi-grain or pumpernickel bread. Gluten free bread is available for a $2 up-charge. Maple Honey Turkey Tender turkey laced with maple honey, topped with melted Swiss cheese, thousand island dressing, lettuce, tomatoes and purple onions $11.45 Honey-baked Ham and Brie Cheese Sliced honey baked ham topped with melted Brie cheese and mango chutney $11.45 Chicken Salad Chicken salad mixed in a seasoned mayonnaise served with shoestring carrots, celery and onions $10.95 White Albacore Tuna Salad Albacore tuna mixed in a seasoned mayonnaise and topped with sliced granny apples $10.95 Egg Salad Seasoned egg salad topped with lettuce and tomato $10.95 Victorian Tea Sandwich Sliced cucumber, herb cream cheese, and scallions $10.50 Princess Tea Sandwich Sliced tomatoes, herbed cream cheese, cracked black pepper and garlic $10.50 Cup of Soup and 1/2 Sandwich $10.95 Tea Sandwich Selection Enjoy each of our afternoon tea sandwiches: chicken salad, cucumber & herb cream, egg salad, tuna and apple, tomato & herb cream made on a variety of breads and served with a salad garnish of baby greens, tomato, cucumber and red onions.