The Gourmet Egg
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Low-Iodine Cookbook by Thyca: Thyroid Cancer Survivors Association
Handy One-Page LID Summary—Tear-Out Copy For the detailed Free Low-Iodine Cookbook with hundreds of delicious recipes, visit www.thyca.org. Key Points This is a Low-Iodine Diet (“LID”), not a “No-Iodine Diet” or an “Iodine-Free Diet.” The American Thyroid Association suggests a goal of under 50 micrograms (mcg) of iodine per day. The diet is for a short time period, usually for the 2 weeks (14 days) before a radioactive iodine scan or treatment and 1-3 days after the scan or treatment. Avoid foods and beverages that are high in iodine (>20 mcg/serving). Eat any foods and beverages low in iodine (< 5 mcg/serving). Limit the quantity of foods moderate in iodine (5-20 mcg/serving). Foods to AVOID Foods to ENJOY • Iodized salt, sea salt, and any foods containing iodized • Fruit, fresh, frozen, or jarred, salt-free and without red salt or sea salt food dye; canned in limited quantities; fruit juices • Seafood and sea products (fish, shellfish, seaweed, • Vegetables: ideally raw or frozen without salt, except seaweed tablets, calcium carbonate from oyster shells, soybeans carrageenan, agar-agar, alginate, arame, dulse, • Beans: unsalted canned, or cooked from the dry state furikake, hiziki, kelp, kombu, nori, wakame, and other • Unsalted nuts and unsalted nut butters sea-based foods or ingredients) • Egg whites • Dairy products of any kind (milk, cheese, yogurt, • Fresh meats (uncured; no added salt or brine butter, ice cream, lactose, whey, casein, etc.) solutions) up to 6 ounces a day • Egg yolks, whole eggs, or foods containing them • -
Food and Nutrition Research Institute of the Choose From, Several Food Items and Combinations Over Nutrition in the Same Household
FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Philippines Department of Science and Technology T H E FNRI’S Mandates Mission Quality Policy As per E.O. 336, November 13, 2009: As the lead agency in food and nutrition research We are committed to provide products and and development, the FNRI’s mission is the: services in food and nutrition to both the • Undertake researches that define the government and private sectors and other citizenry’s nutritional status, with reference • provision of accurate data, correct stakeholders with the highest standards of to the malnutrition problem, its causes and information, and innovative technologies quality and reliability within our capabilities and effects; to fight malnutrition. resources according to customer requirements • Develop and recommend policy options, and to continually improve the effectiveness of strategies, programs and projects which our Quality Management System (QMS) at all address the malnutrition problem for Vision times in order to meet our customers’ satisfaction. implementation by appropriate agencies; and Consistent with the FNRI’s mandate is its vision of: • Diffuse knowledge and technologies in food Core Values and nutrition and provide S&T services to • optimum nutrition for all Filipinos, socially relevant stakeholders. and economically empowered through • Excellence scientifically sound, environment-friendly and globally competitive technologies. • Action-oriented • Teamwork • Sincerity MESSAGE FROM THE SECRETARY he school age period is critically important in food mixes and combinations in order to develop the life of a growing child. Experts agree that nutritious and satisfying supplementary food for Timproving nutrition during these growing up school children. years is one of the best investments we can make to achieve lasting progress in global health and The 2014 Menu Guide Calendar of the Food and development. -
2011 Recipe Index
2011 Recipe index 1 fine cooking • 2 0 1 1 R e c i P e i n D e X finecooking.com 2011 Recipe index This recipe index covers Fine Cooking issues 109 to 114. Issues are numbered as follows: 109 (Feb/Mar), 110 (Apr/May), 111 (June/July), 112 (Aug/Sept), 113 (Oct/Nov), 114 (Dec/Jan). If you are unable to print this index and would like a free copy, please call Customer Service at 800-477-8727 (international, 203-702-2205), Monday through Friday, 9 am–5 pm est. Appetizers Issue Page Issue Page Issue Page Asparagus fries with farro and Beluga Lentil Pilaf Rib-eye Steaks Rubbed Smoked Paprika Aïoli 110 61 with ginger and cilantro 109 54 with coffee and cocoa 112 40 Asparagus Ravioli with millet and cheddar Polenta Shredded Brisket Brown Butter Sauce 110 59 with Roasted Vegetables 109 55 with chipotle Dressing 112 60 Baked Provolone with Tomatoes, Quinoa Salad with Apples, Walnuts, Slow-cooker Steak and marjoram, and Balsamic 112 48 Dried cranberries, and gouda 109 50 guinness Pie 110 21 chilled Sorrel, Potato, and Leek Soup 111 14 Rice and Beans with fried eggs 110 22 Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce 114 46 classic clams casino 113 78 Smoky Pork chili with Black-eyed Peas 113 82 Steak au Poivre 112 31 corn muffins with Roasted Red Peppers, Scallions, and cheddar 114 25 Spiced Roasted chicken Sweet Potato cottage Pie 114 78 and cranberry Bean chili 113 84 grilled Halloumi with Vietnamese-Style Beef with garlic, Rosemary-grape-Walnut Relish Swiss chard, Sweet Potato, Black Pepper, and Lime 111 21 and garlic Bread 111 44 and -
Setting the Table for Julia Child Strauss, David
Setting the Table for Julia Child Strauss, David Published by Johns Hopkins University Press Strauss, David. Setting the Table for Julia Child: Gourmet Dining in America, 1934–1961. Johns Hopkins University Press, 2011. Project MUSE. doi:10.1353/book.60324. https://muse.jhu.edu/. For additional information about this book https://muse.jhu.edu/book/60324 [ Access provided at 26 Sep 2021 18:01 GMT with no institutional affiliation ] This work is licensed under a Creative Commons Attribution 4.0 International License. Setting the Table for Julia Child Setting the Table for Julia Child Gourmet Dining in America, 1934– 1961 DAVID STRAUSS The Johns Hopkins University Press Baltimore © 2011 The Johns Hopkins University Press All rights reserved. Published 2011 Printed in the United States of America on acid- free paper 9 8 7 6 5 4 3 2 1 The Johns Hopkins University Press 2715 North Charles Street Baltimore, Mary land 21218- 4363 www .press .jhu .edu Library of Congress Cataloging- in- Publication Data Strauss, David, 1937– Setting the table for Julia Child : gourmet dining in America, 1934– 1961 / David Strauss. p. cm. Includes bibliographical references and index. ISBN- 13: 978- 0- 8018- 9773- 3 (hardcover : alk. paper) ISBN- 10: 0- 8018- 9773- 4 (hardcover : alk. paper) 1. Dinners and dining— United States— History—20th century. 2. Gourmets— United States— History—20th century. 3. Food habits— United States— History—20th century. 4. Food— Social aspects— United States— History—20th century. 5. Gourmet. 6. Cookery, American— History—20th century. 7. United States— Social life and customs— 1918– 1945. 8. United States— Social life and customs—1945– 1970. -
Signature Dishes, Desserts and Sides) Are Available As Small Portions (Minus 2€)
To start off In-Dish-style Gol Gappa Shot .................................................................... 1,50 Fine wheat puff filled with pomegranate-potatoes on top of a mango-shot TANDOOR Specialities served with rice / gunpowder-potatoes / STARTERS sweet potato fries or nan Onion Bhaji (vegan) ............................................. 6,- TTT - Tikka Trilogy ................... 16,- Indian chickpea-onion-patty Unique Tandoori chicken breast filets in three sorts of marinade (cashew-nutmeg, mint, Samosa Chaat ................................................... 6,- tandoori-marinade) Wheatbag filled with potatoes, chickpeas, green beans served CURRIES Chicken Malai Shashlik ............. 16,- with tamarind, mint chutney, cumin yoghurt and pappadi BIRYANI SERVED WITH RICE OR TANDOORI NAN Grilled chicken breast in a cashew- Potato Tikki ........................................................7,- The Indian rice speciality nutmeg-cheese marinade, grilled bell Potato-patty, tamarind, mint sauce Served with dahi-raita – traditionally indian, simply delicious Silky Butter Chicken ..................................................... 16,- peppers and onion Everyone knows it, everyone wants it! Daal Soup .......................................................... 5,- Chicken ........................................................ 16,- Juicy tandoori chicken breast served in silky „makhani”-sauce Tandoori Duck Breast .............. 20,- Classic indian lentil soup Seasoned tandoori duck breast, Lamb ........................................................... -
Perfect Steak with Buttered Radish Toast
Copyright © 2017 by Alison Roman Photographs copyright ©2017 by Michael Graydon and Nikole Herriott All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. crownpublishing.com clarksonpotter.com CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC. Library of Congress Cataloging in Publication Data is available upon request. ISBN 9780451496997 Ebook ISBN 9780451497000 Cover design by Elizabeth Spiridakis Olson Cover photography by Michael Graydon and Nikole Herriott v4.1_r1 prh For Jen, Finn, and Theo Burrata with Tangerines, Shallots, and Watercress CONTENTS INTRODUCTION THE PANTRY CONDIMENTS VEGETABLES Vinegar-Roasted Beets with Spring Onions and Yogurt Blistered Green Beans with Creamy Tahini and Fresh Hot Sauce Spring Peas with Anchovy, Lemon, and All the Radishes Olive Oil–Roasted Vegetables Raw Broccoli and Basil Salad with Peanuts and Shallot Roasted Broccolini and Lemon with Crispy Parmesan Fried Eggplant with Harissa and Dill Roasted Sweet Potatoes with Hot Honey Browned Butter A Perfect Tomato Recipe Caramelized Winter Squash with Toasted Coconut Gremolata Why Are You Always Asking Me to Toast My Nuts? Cumin-Roasted Cauliflower and Dates with Tahini and Pine Nuts Turmeric-Roasted Carrots with Seeds and Labne Steamed Artichokes with Salted Garlic Butter Grilled Artichokes with Preserved Lemon Yogurt Butter-Tossed Radishes with Fresh Za’atar Cucumbers and -
A Food-Based Approach to Increase Egg and Protein Intake in Community Dwelling British Older Adults Aged Over 55 Years Old
A food-based approach to increase egg and protein intake in community dwelling British older adults aged over 55 years old Emmy van den Heuvel A thesis submitted in partial fulfilment of the requirements of Bournemouth University for the degree of Doctor of Philosophy October 2017 ii Acknowledgements The completion of this thesis would not have been possible without my supervisors Prof. Katherine Appleton and Prof. Jane Murphy. Thank you very much for your support and encouragement. Thank you Katherine, without your guidance I would probably still be lost in the details by now. I have learned so much from you, and you are a true inspiration to my current and future work. Jane, thank you for giving me your expert advice throughout my studies and write up, I really appreciate it. I also would like to thank Bournemouth University for part-funding this PhD project, and all the guidance the University and department have provided. Additionally, I would like to thank the British Egg Industry Council, for part-funding this PhD studentship, and for their support and interest in my results*. My deepest gratitude goes to all my participants, without you this project would not have been possible. I really enjoyed meeting you all, and will always be grateful for your contribution to my research. A very special thanks to the other PhD students (current and previous generations) in P104, in the psychology department, and across Bournemouth University. Thank you for your support, and for all the tea, cake, and commitments :). Thank you also for Martin Tomkins, for all your kind support; you can solve any problem. -
Get Cooking! Islington Healthy Schools Recipe Book Acknowledgements This Recipe Book Was Developed, Compiled and Written by Angela Moodie and Marjon Willers
Get Cooking! Islington Healthy Schools Recipe Book Acknowledgements This recipe book was developed, compiled and written by Angela Moodie and Marjon Willers. Thanks to all the Islington schools that have helped in the development of this recipe book; cooking delicious food and enjoying their work with children and families. We would also like to thank the following for permission to use their recipes: • Barbara Mottershead and the Recipes for Lancashire Food Partnership Schools • Ali Farrell and Food Forum website • Lesley Page and Sue Young from NHS Camden • Those involved in compiling the ‘Staying alive recipes in 2005 – 2006’ and Helen Cameron for proof reading and supporting the development Production: John Lane Design: Eamonn England Printing: CapCom Litho Ltd The initial contact for the Healthy Schools team in Islington is: Helen Cameron Health and Wellbeing Manager Tel: 020 7527 5591 E-mail: [email protected] Get Cooking! Islington Healthy Schools Recipe Book Contents Introduction 4 Guide to healthy eating 5 Food hygiene 7 Kitchen safety 8 Cooking tips 9 Planning the cookery lesson or session 10 Equipment list 13 Conversion tables 14 Cooking terms 15 Recipes Breakfast ideas 19 Starters, salads and dips 35 Soups 49 Pasta, rice and potatoes 57 Fish 71 Meat 79 Vegetarian 89 Bread and bakes 105 Desserts 131 Appendices Food Standards Agency Food core competences 152 Further resources 156 Get Cooking! Islington Healthy Schools Recipe Book Introduction This recipe book has been developed by the Islington Healthy Schools Team. It is packed with easy, tasty recipes for primary and secondary school children.