Popular Long-Gone Restaurant Foods Of The 19th Century: The Side Dish Issue

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April 21, 2020

Popular Long-Gone Restaurant Foods Of The 19th Century:

Last article, we took at look at some meat dishes that were popular around 150 to 200 years ago. They were trippy, especially when you realized that they were featured on some of the biggest restaurant names in history.

With meat preparation, it’s easy to see where things might have fallen by the wayside. Sometimes, animals go extinct. Other times, people just find better ways to prepare the cuts of meat they have around them.

But vegetables? How different could veggie side dishes really be over the past 100 years? It’s all just corn, potates, and broccoli, right? Right? WYou might be surprised…

Hominy – The New York Hotel, 1859

Many of the items on this old menu from the New York Hotel are fairly recognizable; broiled lamb, chicken, and beef are still favorites today. But, hominy, not so much. Hominy, for those of us who aren’t in the know, is corn that has been processed in a way that gives it a bean-like texture.

For most of us, seeing such a country-style dish in such an iconic NYC hotspot is a little…jarring. That might be why it was taken off the menu. People just started to dig the more classic “upscale” menu of the day.

Delmonico's 1903 — Source: Wikimedia Commons

Succotash – Delmonico’s, 1899

New York City’s Delmonico’s is one of the most famous historic kitchens in the Big Apple. During the late 19th century and earlier 20th century, the iconic eatery featured a French menu filled with dishes the author of this article cannot pronounce.

Oh, but not all of the dishes were French.

Some were fairly bluntly American, including one menu item known as succotash. For the record, succotash was a popular dish among Native Americans. Since this time period, it’s all but disappeared from menus and store shelves.

Japan Soy Relish – Parker’s Place, 1865

Parker’s Place was also known as the Paul Revere House, and it’s been home to some of the oldest menus in historical archives across the country. The New York Public Library archives had multiple menus from this era, and it’s becoming clear that some of the recipes are totally lost to time.

Such is the case with Japan soy relish, which is what one may assume was something involving chopped vegetables and soy sauce. Possibly. I looked it up and nothing was found.

Oyster Plants – Everett House, 1865

The Everett House was a popular place in the 1860s, and it boasted a surprisingly large menu of items. Most of the items are fairly straightfoward in terms of what they are. However, there was one dish that didn’t quite make any sense to me: oyster plants.

What is an oyster plant? It’s also known as “Moses-in-the-cradle,” and apparently can be toxic if not prepared correctly. When made well, it has an oyster-like flavor, hence the name. Apparently, the plant’s popularity waxes and wanes over time, so who knows, maybe we’ll find it again sooner rather than later?

Recipes that freeze beautifully!

By

Bailey Woodean

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April 21, 2020

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As a parent, it is so important that your family eats a well-balanced meal. The problem is often time! When we are short on time the last thing we think about is cooking a full meal from scratch. So, parents may turn to the closest drive-thru window for a family meal. But, what if you didn’t have to turn to the drive-thru? What if you could simply defrost a previously made meal, cook it and serve it! Think it can’t be done? Here are some recipes that freeze beautifully!

FAVORITE CHICKEN TETRAZZINI

Favorite Chicken Tetrazzini for a Crowd

Ingredients

1 (12 oz) pkg. spaghetti pasta
1 (14.5) oz can chicken broth
4-5 cups cooked chicken, chopped
2 cans cream of chicken soup
2 cups sour cream
one carton fresh mushrooms, sliced
1/2 stick butter
3 cups grated cheddar (I recommend sharp)
3/4 cup freshly grated Parmesan cheese
freshly ground pepper
sea salt & freshly ground pepper to taste
paprika

Instructions

Cook chicken (I roast at 400 covered for 45 minutes or until thermometer registers 165 degrees F). Chop and set aside.
Sauté mushrooms in butter until soft. Season with salt & pepper.
Cook pasta 7 minutes or until al dente. Drain, toss with a small bit of extra virgin olive oil; set aside.
Mix soups, sour cream, and chicken broth until well blended.
Stir mushrooms into the soup mixture.
Add chicken, pasta, and cheddar cheese. Stir until well combined and evenly blended.
Spray pans with Pam; spread tetrazzini in each pan.
Sprinkle parmesan and paprika on top of each tetrazzini.
DO AHEAD: If freezing, stop here and freeze before cooking. If cooking, go to the next step.
Bake at 350 degrees for 45 minutes to an hour, or until edges begins to bubble.

Creamy Chicken Enchilada Casserole

https://goodcheapeats.com/creamy-chicken-enchilada-casserole/#wprm-recipe-container-61199

Ingredients

2 cups cream of chicken soup can use 2 cans of cream of chicken soup instead
1 cup sour cream
1/2 cup milk
2 cups cooked chopped chicken
2 cups shredded jack or cheddar cheese
1/2 cup chopped onion
1 small can be chopped green chiles
1 small can chopped jalapenos OR 1-2 fresh jalapenos seeded and chopped (optional)
12 corn tortillas cut or torn into bite-size pieces

Instructions

Prepare your ingredients. Cook and chop the chicken. Shred the cheese. Prepare the “Cream of” soup, if you’re using homemade. Tear or cut the tortillas. Measure out the other things.
Whisk together the soup and sour cream in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. Stir well to combine.
Transfer the mixture to a greased 9×13-inch baking dish or single-serve gratin dishes.
Bake 1 hour at 350° until hot and bubbly. Adjust baking time for gratin dishes. Check after 30 minutes.

Large Family Cabbage Lasagna Freezer Meal Recipe

Large Family Cabbage Lasagna Freezer Meal Recipe – Low Carb, Keto, THM – S

Ingredients

Two Heads of Cabbage
10 lbs cooked ground beef (or turkey)
4 – 32.oz containers of ricotta cheese
10 large eggs
108 oz sugar-free spaghetti sauce (Walmart tomato sauce)
4 cups parmesan cheese
2 Tbsp garlic powder
2 Tbsp onion powder
20 cups shredded mozzarella cheese (you’ll use 5 cups in each cabbage lasagna)

Instructions

For the lasagna cheese filling:

Mix four 32.oz containers of ricotta cheese, 10 large eggs, 4 cups of parmesan cheese, 2 Tbsp garlic powder, and 2 Tbsp onion powder together in a large mixing bowl.

For the quick and easy meat sauce:

I have recipes for big batch spaghetti sauce that can be made in the electric pressure cooker or slow cooker. On this freezer cooking day, I went even simpler as you’ll see in the following directions.
Cook, drain, and crumble 10 lbs of ground beef (I used pasture-raised ground beef, but you use the best you have available).
Combined 10 lbs of precooked ground beef mentioned above and a big 108 oz can of sugar-free spaghetti sauce. From what I’ve seen those big Hunt’s brand cans available at Costco or Walmart appear to be sugar-free. Mix together completely.

To prepare cabbage “noodles”:

Gently peel the leaves of two cabbages into a large bowl.
Rinse cabbage leaves.
Place in a large stockpot and cover with water.
Bring to a gentle boil
Drain cabbage “noodles” and let cool in the colander while you prepare other ingredients.

If you’re interested in a comprehensive super cheap food guide, check out this address as well: https://happydiyhome.com/super-cheap-meals/

What’s for dinner?

By

Bailey Woodean

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April 20, 2020

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Homemade eggplant parmesan and rosemary garlic focaccia bread

Eggplant parmesan has been one of my favorite meals since I was a kid. Yes, I know how weird it sounds for a kid to love eggplant parm but, I did! It was my go-to meal of choice whenever we would go out to an Italian restaurant as a family. Today, I make it for my family and hope to pass the love of this incredible dish along!

The bread!

Rosemary focaccia bread

Source: https://www.gimmesomeoven.com/rosemary-focaccia-bread/

Ingredients

1 1/3 cup warm water (about 110°F*)
2 teaspoons sugar or honey
1 (0.25 ounce) package active dry yeast
3 1/2 cups all-purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaked sea salt
2 sprigs fresh rosemary
flaked sea salt

Instructions

Add warm water and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minutes until the yeast is foamy.
Turn the mixer on low speed, and add gradually flour, olive oil, and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
Preheat oven to 400°F. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
Remove the plastic wrap, and transfer the dough to a large baking sheet. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired.
Slice, and serve warm.

The eggplant

Eggplant Parmesan

Source: https://www.tablefortwoblog.com/eggplant-parmesan/

Ingredients

1 large eggplant, sliced into 1/4″ thick slices
2 tbsp kosher salt
1 1/2 cup Italian seasoned breadcrumbs
3 eggs
1/2 cup milk
4 tbsp vegetable oil, for lightly pan-frying
3 cups marinara sauce, homemade or store-bought
2 cups whole milk mozzarella shredded
1 cup parmesan cheese shredded
A handful of fresh basil leaves chopped, for garnish (optional)

Instructions

Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
When your eggplant slices have finished draining liquid, brush off the excess salt
In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on a plate or large baking sheet and repeat until all eggplant slices have been coated.
Preheat oven to 375 degrees.
Heat a skillet over medium-high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat until you’ve pan-fried them all.
In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place it in the oven
Bake for 20-25 minutes, or until the cheese is bubbly and brown on top.
Serve hot and top with chopped basil, if using.

Leaking information about Leeks!

By

Bailey Woodean

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April 20, 2020

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I have heard several times that people are intimidated by leeks and will ultimately avoid using them in their recipes. But, I am here to show you that leeks are nothing to fear and should be used and enjoyed by all!

What are Leeks?

Leeks are a type of vegetable that is closely related to onions, chives, garlic, shallots, scallions, and Chinese onions. They are often found growing wildly and they form a sort of stalk with leafy ends.

Leeks are a great low-calorie food that contains measurable amounts of vitamin C and vitamin A!

So far, I don’t see how leeks are so intimidating.

Some tips on how to grow Leeks

If you want a fall harvest of leeks then it is best to plant their seeds, indoors during late winter. Though, if you want a spring harvest then your leeks should be planted in August.

Leeks require a well-composted soil in order to thrive, regard, was of plant time. Their soil should also be kept moist at all times.

When planting your leeks, create a trench around each of them that is about 6 inches deep. As the stalk grows, you will need to pile about an inch or two of soil from the trench to surround the walk. This ensures that the stalk will be more tender and white and than firm and green.

Leek beds will need to be soaked twice a week to ensure proper soil moisture levels. This will obviously depend on the type of season you are having as well (a severely dry or severely wet season).

How to use Leeks

The entire leek stalk can be eaten and used in one way or another. The darker green areas will require more cooking to make them tender but they can also be added to soup stock to add flavor!

Once you harvest your leeks from your garden, you will need to clean and prep them before using them in any recipe.

First, cut off the rotted end of the leek stalk.
Trim off the dark green tops (you can clean them and add them to stock if you wish).
Next, cut the leek stalk lengthwise (hotdog cut, not hamburger cut).
Rinse each halved piece under cool tap water until all of the soil, dirt, and grit have been washed away.
Drain completely before using them in your cooking.
Enjoy!

Potato and Leek soup

Potato Leek Soup

Ingredients

4 tablespoons butter (If you have any chicken fat or schmaltz on hand, swap in half the butter for chicken fat)
1 cup Vidalia onions, chopped
5 cups leeks chopped, white only and cleaned of sand
1 cup celery chopped
½ cup celery leaves
2 tablespoons fresh garlic, minced
1 ½ pounds yellow potatoes, such as Yukon Gold, peeled and diced
1 pound Russet potatoes, peeled and diced
2 quarts homemade chicken stock, see here (or vegetable broth if you prefer to keep this vegetarian)
2 bay leaves
4 thyme sprigs
1 teaspoon sea salt (depending on how salty your chicken stock is)
½ teaspoon white pepper
1 cup heavy cream
Chives chopped, for garnish

Instructions

In a 4-5 quart stock pan, melt butter over medium heat (and chicken fat if you have it) and add onions, leeks, celery, and celery leaves and saute for ten minutes or until soft. Add garlic and cook two more minutes.
Add both potatoes and stock and increase heat.
Tie the bay leaves and fresh thyme together with butcher’s twine and add along with salt and pepper.
Bring to a boil and lower to a simmer and simmer 15-20 minutes or until the potatoes are tender.
Remove thyme and bay leaf and discard.
Puree with an immersion blender then stir in the cream and taste. Season if needed.
Serve with chopped fresh chives.

After doing a little research about leeks, I feel like I could easily handle cooking with them. I also feel confident enough to add them to my garden this year! I hope you feel confident to start using them, too!

Popular Long-Gone Restaurant Foods Of The 19th Century: The Meat Issue

By

Ossiana Tepfenhart

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April 19, 2020

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Popular Long-Gone Restaurant Foods Of The 19th Century: The Meat Issue

If there’s one thing that fascinates me about food, it’s about the way food menus evolve through the years. For example, when I wrote about the Howard Johnson restaurant chain, I was thrilled to find out that the “Orange Roof” was the place where clam strips were born. I was surprised to see how many restaurant foods ended up being the brainwork of chefs—and how many fell by the wayside.

This is one of several articles dedicated to the awesomeness that we won’t get to taste. More specifically, this is about the meat dishes we no longer hear about that once were incredibly popular menu items two centuries ago.

Beef a la Mode – The St. Nicholas Hotel, 1866

I’ll admit, this made a food history veteran like me raise an eyebrow. I’ve heard of apple pie a la mode, but beef?! Well, I had to search it up. This doesn’t involve buying slab of meat and topping it with whipped cream (thank God!) but rather is a form of pot roast that’s cooked in fine wine.

The best way to explain this dish is that it’s a more Anglicized version of beef bourguignon. Traditionally, it would be done using a technique called larding, which would add fat into the meet as a way to make it even juicier. It honestly sounds delicious.

Mock Turtle – Tremont Restorator, 1834

Boston’s Tremont had a much more interesting take on meat dishes than what we’d see in a popular restaurant today. Along with pigs’ feet, the Restorator had a dish featuring mock turtle—a “meat” that wasn’t actually made of real turtle.

In the past, turtle meat was considered to be somewhat of a delicacy due to its tender and juicy, sour-ready meat. Mock turtle was eaten by people who couldn’t afford actual turtle meat. Before you think this is a vegetarian-friendly soup, think again. Mock turtle was usually made of calf’s head and other equally strange cuts.

Potted Pigeons – The Parker House, 1865

If you asked a typical Bostoner to eat a pigeon today, they’d probably slap you. Things were different back then, though. Passenger pigeons were considered to be an easy-to-hunt bird breed that had decent-tasting meat.

People would eat pigeons in a number of different ways, including roasting them and “potting” them as a stew. Considering how expensive food was and how affordable their meat was, it’s unsurprising passenger pigeons were being hunted to extinction in the 19th century.

Calf’s Head, Brain Sauce – The Parker House, 1865

On the very same menu as potted pigeons was one dish you’ll never find in a typical American restaurant…or dinner table. When I came across the entry of “calf’s head with brain sauce,” I didn’t even know what to say.

During the olden days, people were a lot more adventurous with their meat cuts than we are today. Personally, I would have passed on this offering. It’s a bit too zombie-friendly for me.

What’s for breakfast?

By

Bailey Woodean

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April 19, 2020

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Eggs in a basket

Not long ago I did an experiment with the eggs in a basket concept. I used leftover mashed potatoes instead of toast and it turned out delicious! However, I got to thinking that I should also try the original egg in a basket to compare.

My version of Eggs in a Basket

Ingredients

Two large eggs
Two slices multigrain whole grain bread
1 tablespoon of mayonnaise
Salt and pepper to taste

Instructions

Select a large, deep frying pan or skillet
Heat the pan on MEDIUM
Spread the mayonnaise on both sides of the bread
Using a cookie cutter or a knife, cut out any shape you desire from the center of each piece of bread
Place both slices and the cutout centers into the skillet and allow them to toast to a golden brown
Flip and grab your eggs
Carefully and slowly crack each egg into each open center of the toast. Careful not to break the yolk.
Allow the whites of the eggs to cook without cooking the yolks.
Season with salt and pepper to taste
Serve warm with the toasted cutout centers to dip into the yolks

I have found that when toasting bread in a pan for dishes such as this one or even grilled cheese, mayonnaise is your best friend! Anyone that has made grilled cheese knows that you butter your bread and then toast them in the pan to get that beautiful and crispy golden brown outside. However, mayonnaise does that but better! With mayonnaise, you get more golden brown color, better texture, and incredible flavor!

What are the nutritional stats?

Thanks to myfitnesspal app I am able to log my food, drinks, and exercise to keep myself on track. I am also able to see the nutritional stats of my meals.

Nutrition facts for two large brown eggs

140 calories
0g carbohydrates
10g fat
12g protein
370mg cholesterol
140mg sodium
4% calcium
8% iron
140mg potassium
12% vitamin A

Nutrition facts for two slices of 12-grain toast

200 calories
4g fat
0g cholesterol
400mg sodium
38g carbohydrates
6g fiber
4g sugar
8g protein
12% calcium
12% iron

Nutrition facts for 1 tablespoon of mayonnaise

45 calories
4.5g fat
5mg cholesterol
110mg sodium
1g carbohydrates
.2g protein

Nutrition facts for the meal

385 calories
18.5g fat
39g carbohydrates
20.2g protein
375mg cholesterol
650mg sodium

Overall, the calories are a little higher than I’d like to see for breakfast and the sodium levels are far above what I’d like. So, is there a way to cut down on some of these problematic areas?

The first way to cut back on the nutritional stats is to cut the recipe in half. One egg, one slice of toast, half the amount of mayonnaise and you immediately cut all of the calories, sodium, and other stats in half!
You can use less mayonnaise on the sides of the bread which will help to cut down on the extra calories, sodium, and more. You could also choose a light mayonnaise which will help cut down calories and fat, etc.

My overall thoughts of the dish

I thought it was very good as a whole, although a little too much work for a breakfast that ultimately turns out to me sunny side up eggs and toast. Now, if I were interested in the eggs in a basket concept then I would stick with the leftover mashed potato version. It was delicious, flavorful, cheesy, and different! Though, admittedly more fattening.

“Eggs in a basket” cheesy mashed potato style!

Recipe created by yours truly!

Ingredients

1 cup of leftover mashed potatoes
2-3 eggs
1 tablespoon Olive oil or butter (for cooking)
⅓ cup Cheddar cheese, shredded (or cheese of your choice)
Salt and pepper to taste
Additional topping options include bacon bits, breakfast sausage, garlic, and onions.

Instructions

Begin by heating a small frying pan over medium-high heat on the stovetop.
Add olive oil (or butter) and lift to evenly coat the whole bottom of the frying pan.
Add your mashed potato leftovers to the frying pan and press them to evenly fill the frying pan.
Allow the potatoes to cook for 5 to 6 minutes. Add additional seasonings or toppings now if they need to be heated through.
After the potatoes have been cooking for about 6 minutes, carefully create a hole that partially exposes the bottom of the frying pan.
Crack your egg into the hole, careful not to break the yolk.
Repeat for however many eggs you are using (I wouldn’t use more than 3).
Reduce heat a bit to medium heat and cover to allow whites of the eggs to cook.
Remove the lid after 3 to 4 minutes, add salt and pepper (if you haven’t already). If the whites of the eggs are still runny, return the lid to the frying pan and allow to cook an additional minute. Repeat until the whites are cooked.
Reduce heat or turn the heat off, add additional toppings (that don’t need to be heated through) and cheese.
Cover the frying pan and allow the cheese to melt
Carefully place the entire contents of the frying pan onto a plate, serve warm!

Is caffeine really bad for you?

By

Bailey Woodean

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April 18, 2020

0

I’m willing to bet that you or someone you know cannot start the day without having that caffeine boost in the morning. I’m even willing to bet that the caffeinated drink of choice is coffee. Doctors have warned us for generations about the health effects that caffeine can have on our bodies. But, are they right?

Caffeine is naturally found in tea leaves, coffee beans, and cocoa beans. Therefore, the caffeine found in tea, coffee, and chocolate is natural caffeine and is relatively safe to consume in moderation.

*Talk to your doctor about whether caffeinated beverages are safe for you*.

Benefits of consuming caffeine

Consuming caffeine seems to have an association with a lower risk of skin cancer. (not scientifically proven, yet).
Consuming caffeine right before you work out could give you the extra boost you need to put more energy into your workout.
Caffeine is added to pain relievers for a reason! It is believed to help relieve pain when combined with acetaminophen or ibuprofen
Consuming caffeine may help improve your memory as well as boost your brain function for time management and planning
Consuming coffee may help reduce the risk of stroke, atrial fibrillation, and coronary artery disease

The downside to consuming caffeine

Consuming caffeinated energy drinks, soda, or other sugary drinks is not likely to provide the same benefits as listed above. They are not recommended for anyone under 18 and only in extreme moderation (2 drinks max per day) for those older than 18.
Caffeine is an addictive substance. Consuming it regularly can lead to a caffeine addiction and withdrawal symptoms can include shaking, irritable mood, anxiety, and restlessness.
Pregnant and breastfeeding women should not consume caffeine unless given the okay by their doctor.

Comparing nutritional facts

Coffee, brewed from grounds, prepared with tap water

https://nutritiondata.self.com/facts/beverages/3898/2

Serving size: 8 fl oz

Calories2.4(10.0 kJ)
Total Carbohydrate0.0g
Dietary Fiber0.0g
Sugars0.0g
Total Fat0.0g
Total Omega-6 fatty acids2.4mg
Protein0.3g
Vitamin K0.2mcg
Riboflavin0.2mg
Niacin0.5mg
Vitamin B60.0mg
Folate4.7mcg
Vitamin B120.0mcg
Pantothenic Acid0.6mg
Choline6.2mg
Calcium4.7mg
Magnesium7.1mg
Phosphorus7.1mg
Potassium 116 Mg
Sodium4.7mg
Manganese0.1mg
Fluoride 215 Mcg
Water 236g
Ash0.8g
Caffeine94.8mg

Tea, brewed, prepared with tap water [black tea]

https://nutritiondata.self.com/facts/beverages/3967/2

Serving size: 8 fl oz

Calories2.4(10.0 kJ)
Total Carbohydrate0.7g
Total Omega-3 fatty acids7.1mg
Total Omega-6 fatty acids2.4mg
Vitamin B60.0mg
Folate11.9mcg
Vitamin B120.0mcg
Choline0.9mg
Magnesium7.1mg
Phosphorus2.4mg
Potassium87.7mg
Sodium7.1mg
Manganese0.5mg
Fluoride 884 Mcg
Water 236g
Caffeine47.4mg
Theobromine4.7mg

Classic Coke

https://nutritiondata.self.com/facts/foods-from-del-taco/7796/2

Amounts per 1 small order

Calories 117

Total Carbohydrate29.5g

Sugars29.5g

Calcium9.1mg

Sodium10.9mg

Candies, chocolate, dark, 60-69% cacao solids

https://nutritiondata.self.com/facts/sweets/10637/2

Amounts per 1 bar (112g)

Calories 647(2709 kJ)
From Carbohydrate 235(984 kJ)
From Fat384(1608 kJ)
From Protein27.4(115 kJ)
Total Carbohydrate58.9g
Dietary Fiber9.0g
Sugars41.1g
Total Fat42.7g
Saturated Fat24.7g
Monounsaturated Fat12.9g
Polyunsaturated Fat1.4g
Total trans fatty acids0.1g
Total trans-monoenoic fatty acids0.1g
Total Omega-3 fatty acids98.6mg
Total Omega-6 fatty acids 1262 mg
Protein6.9g
Vitamin A56.0IU
Vitamin K8.1mcg
Riboflavin0.1mg
Niacin0.9mg
Vitamin B60.0mg
Vitamin B120.2mcg
Pantothenic Acid0.3mg
Calcium69.4mg
Iron7.1mg
Magnesium 197mg
Phosphorus 291mg
Potassium 635 Mg
Sodium11.2mg
Zinc3.0mg
Copper1.4mg
Manganese1.5mg
Selenium9.4mcg
Cholesterol6.7mg
Water1.4g
Ash2.1g
Caffeine96.3mg
Theobromine 708 Mg

SYDNEY FISH MARKET

By

admin

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April 18, 2020

0

Sydney is a city that can endlessly surprise any tourist. Even for a gourmet, this metropolis has its own paradise, and this is the Fish Market. Sydney Fish Market is a truly stunning, extraordinary and interesting place. Every traveler must visit it. The Fish Market is located on the coast, and it is best to start exploring it in the early morning.

As the sun rises, Sydney Fish Market begins its awakening. Employees tidy up the shelves, put freshly caught fish, shellfish, shrimp, lobster, crab, octopus, lobster, oysters, and other seafood on the ice. The fish market always sparkles with cleanliness, merchants are smiling and welcoming, and shop windows are full of variety – this is a kind of calling card of the Australian metropolis. Only fresh products are always sold here.
The fish market in Sydney has nothing to do with any kind of hypermarket, where people stash food for a week, and even more so with fetid Asian bazaars. There is no flea market and lines, the market is more like a fair with a rich assortment and very convenient infrastructure. Of course, here you can buy something home, or you can sit in the many cafes and take your time to try the freshest sea delicacies.
For tourists and visitors to Sydney, there are several restaurants in the Fish Market that can cook selected seafood delicacies. This is very convenient, especially for those who are driving through the city or staying at a hotel and are not able to independently prepare the desired dish. For those who are hungry and not ready to wait, ready-made food is sold: shrimp kebabs, lobster in cheese sauce, grilled scallops and much more.
Sydney Fish Market rightfully takes the place of one of the city’s most popular attractions. It can not be called a market in the classical sense of the word. They don’t come here for the purchase of food products for a week, buyers with big bags are not hustling. Fish Market is more like a fair, where you can have a good time, see unusual “exhibits”, make funny photos and treat yourself to delicious food.
Although the Fish Market is not a historical or architectural monument of Sydney, but it is a very popular place, both among the residents of the city and among the guests of the metropolis.

Top 10 Risotto restaurants in the world

By

Fawad Zafar

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April 17, 2020

0

Risotto generally well known and very adaptable gathering of dishes comprises of a base of rice and stock. Saffron, butter, and parmesan are a portion of the fixings regularly joined with the base to make an assortment of delightful risottos. The history of the dish is overflowing with clashing theories about its origins, it is sure that rice was first acquainted with Italy by the Arabs during the Middle Ages.

Since the Mediterranean atmosphere was ideal for developing short-grain rice, it started being sold in immense sums, basically in Venice, Genoa, and the surrounding regions. As rice picked up in popularity, it turned into staple nourishment of the Po valley, Piedmont, Lombardy, Veneto, and the city of Milan.

It wouldn’t have been long until the rice was joined with saffron, which the Milan region was celebrated for, and the unbelievable risotto alla Milanese was imagined. Even today, risotto is still normally arranged to utilize a similar key segment: rice, butter, stock, wine, saffron, parmesan, and onions.

The dish is served all through the world, so there are additionally various assortments with fixings, for example, squid ink, truffles, asparagus, veal, and scallops.

Famous types of Risotto:

Risotto Al limone:

Flavorfully creamy, yet superbly light, risotto al limone or lemon risotto is a customary Italian risotto assortment that is particularly prized in the mid-year. It is made with shallots, butter, rice (ideally of the Arborio or Carnaroli varieties), egg yolk, lemon zest, and lemon juice.

After it has been gradually cooked, to build up the richness, the entire dish is regularly finished with ground Parmigiano-Reggiano and served hot.

Risotto Alla Milanese:

One of the least difficult, yet most extravagant rice dishes, this rich risotto gets its distinctive shading and flavor from saffron. The dish was first made at some point in the sixteenth century, during the development of Duomo. Evidently, it was designed by either the master glazier of Milan’s house of God, a Flemish painter named Valerio Diependale, or his student, nicknamed Zafferano, who routinely utilized this costly spice to stain the glass windows yellow.

The principal formula under the name risotto alla Milanese was found in Giovanni Felice Luraschi’s 1829 cookbook Nuovo Cuoco Milanese Economico, and after some time, this saffron-seasoned great turned into a traditional backup to ossobuco, another mark dish of Milan.

Saffron Risotto:

Saffron risotto is a Ticino strength, made with Swiss saffron that is developed in the canton of Valais. This hand-picked, dark red saffron is truly outstanding on the planet, and it is frequently referred to as red gold. Aside from it, the dish comprises of rice, onions, butter, garlic, tomatoes, and meats, for example, veal and bacon.

It is frequently prepared with salt, thyme, and pepper. The final product is a creamy risotto with a subtle, yet unquestionable fragrance of the exceptional Swiss saffron.

Risotto Alla Zacca:

Pumpkin risotto is a conventional autumn dish that is for the most part connected with northern Italy, especially with the areas of Veneto and Lombardy. The pumpkin can be readied and puréed independently, or it is slowly cooked close by short-grain rice, onions, white wine, and vegetable stock.

The entire dish is enhanced with nuts, sausage, or bacon and is generally polished off with the expansion of cheese and butter, for example, Parmigiano Reggiano, Grana Padano or Taleggio. Like different kinds of risotto, the dish is served warm.Top 10 restaurants:

What’s for dinner?

By

Bailey Woodean

-

April 16, 2020

0

Apple-flavored chicken sausage, angel hair pasta, and Caesar salad

Sausage on a roll can get pretty boring after a while, and I never really know what to put on it. Ketchup? Mustard? Nothing seems right. We had two apple-flavored chicken sausage links left from a package of 4 and I was desperate to make something a little different. The following is what I came up with and I must say, it was delicious!

The apple-flavored chicken sausage

This particular recipe works very well with the apple-flavored chicken sausage. If you prefer a different flavor chicken sausage then you may want to replace the apple vinaigrette with a more complementary vinegarette to the flavored sausage you choose.

Ingredients

Two apple-flavored chicken sausage links, thawed and sliced
2 tablespoons of extra virgin olive oil
3-4 tablespoons Apple thyme Vinaigrette

Instructions

Begin by placing a frying pan on the stove and heat it on medium heat
Drizzle olive oil and vinaigrette into the pan and whisk together until combined
Slice sausage links in half lengthwise and then into half-moon shapes
Add chicken sausage to the frying pan mixture and cook on low-medium, stirring occasionally

The angel hair pasta

Angel hair pasta should be cooked gently, as described below or by following the package instructions.

Ingredients

Half box of dry angel hair pasta, broken in half
Pot half full of water, boiling

Instructions

Bring a pot of water to a boil
Break dry angel hair noodles in half if desired
Add noodles to boiling water and cook until tender, stirring occasionally
Once tender, strain noodles from water and add to frying pan mixture.
Stir to combine noodles, sausage, and sauce completely
Turn heat down low to keep pasta warm while making a salad
Stir to combine once more before serving
Serve warm, enjoy!

The Caesar salad

The salad is relatively straightforward but I thought it would go nicely with the pasta and sausage, plus it happens to be my husband and I’s favorite salad.

Ingredients

5-6 cups chopped romaine lettuce
1 cup shredded or grated Parmesan cheese
1 cup croutons
½ cup to a cup of Caesar salad dressing

Instructions

Find your salad bowl (or a mixing bowl if you do not have a salad bowl)
Chop romaine lettuce and place into the same or mixing bowl
Pour Caesar salad dressing over romaine lettuce and toss to combine
Top with croutons and cheese
Serve, enjoy!

You can also make your own caesar salad dressing at home with this recipe:

Homemade Caesar Salad Dressing

https://www.onceuponachef.com/recipes/caesar-salad-dressing.html#tabbox

Ingredients

2 small garlic cloves, minced
1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand, Maille)
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann’s Real
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper and whisk until well combined.
Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Alternatives

If you do not prefer apple-flavored chicken sausage then you may consider Italian sausage as an alternative. In this case, you may want to replace apple vinaigrette with an Italian flavored vinaigrette or even an Italian herb-infused olive oil mixture.
If you do not have angel hair pasta or you simply prefer a different type, then feel free to use the type of pasta you have/prefer. Although, to achieve a similar visual and textural effect I would suggest sticking with spaghetti noodles of some kind. For a healthier version, consider trying zoodles (zucchini noodles)!
Caesar salad may be mine and my husband’s favorite type of salad but it isn’t for everyone. If you have a favorite type of salad, then I say give it a try! You can keep it simple with a garden salad, fresh cherry tomatoes, and shaved carrots with a light ranch dressing or Italian dressing. Or, you can even show off a bit with a spinach and kale salad, hard-boiled eggs, pomegranate seeds, and a lemon-infused olive oil dressing. The versatility of this meal is endless!

	Ratanà, MILAN, ITALY
	Via Gaetano de Castillia, 28 – 20124 Milano
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	Antica Bottega Del Vino, VERONA, ITALY
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	Trattoria Milanese, MILAN, ITALY
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	Antica Trattoria della Pesa, MILAN, ITALY
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	Trattoria alla Madonna, VENICE, ITALY
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	Osteria Delle Quattro Tette, MANTUA, ITALY
	Vicolo Nazione, 4, 46100 Mantova MN, Italy
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	Pulalli Wine Bar, CAPRI, ITALY
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	Via Fegina 104 19016 Monterosso (Cinqueterre – SP) ITALY
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Famous types of Risotto:

Risotto Al limone:

Risotto Alla Milanese:

Saffron Risotto:

Risotto Alla Zacca:

Apple-flavored chicken sausage, angel hair pasta, and Caesar salad

The apple-flavored chicken sausage

Ingredients

Instructions

The angel hair pasta

Ingredients

Instructions

The Caesar salad

Ingredients

Instructions

You can also make your own caesar salad dressing at home with this recipe:

Homemade Caesar Salad Dressing

Ingredients

Instructions

Alternatives

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