Food guide – Cocina Con Carmen http://cocinaconcarmen.com/ Sun, 19 Sep 2021 01:27:32 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 http://cocinaconcarmen.com/wp-content/uploads/2021/06/icon-2021-06-24T184718.286.png Food guide – Cocina Con Carmen http://cocinaconcarmen.com/ 32 32 3 even better rosés in autumn – Robb Report http://cocinaconcarmen.com/3-even-better-roses-in-autumn-robb-report/ http://cocinaconcarmen.com/3-even-better-roses-in-autumn-robb-report/#respond Sat, 18 Sep 2021 21:01:42 +0000 http://cocinaconcarmen.com/3-even-better-roses-in-autumn-robb-report/ Esclans Castle Good news: no need to give up rosé just because summer is drawing to a close. Simply choose one from the small subset of rosé wines aged in oak barrels, which are more sophisticated than the typical small summer glasses and suitable for special occasions and fine dishes. Often compared to white Burgundy, […]]]>

Esclans Castle

Good news: no need to give up rosé just because summer is drawing to a close. Simply choose one from the small subset of rosé wines aged in oak barrels, which are more sophisticated than the typical small summer glasses and suitable for special occasions and fine dishes. Often compared to white Burgundy, these wines can even be cellared for several years before tasting, adding even more depth to their already complex flavors.

The winemakers set aside grapes from their best plots to create rosé wines that are both aged and worthy of aging. “Muse de Miraval is the result of a careful selection of the two best and oldest plots of Grenache and Rolle” – you may know the latter as Vermentino – “at the Château de Miraval”, says Marc Perrin, CEO of Famille Perrin, on his family’s entry into the aged rosé category in partnership with Château Miraval. A break from the steel-only style of the château’s daily offering, Muse is vinified in egg-shaped concrete tanks before being aged in 600-liter barrels.

“Thirty years ago, most rosé wines were dead after a year,” explains Jean-François Ott, fourth generation owner of Domaines Ott, who produces three rosé wines from a single estate. But today, he says, “if the quality of the grapes is good at the harvest, and the balance of the wine, its acidity and its structure are regulated, we can certainly age rosé. While the Bandol region, home to Chateau Romassan in south-eastern France, is known for its consistently high-quality supply of rosés, only a handful of vineyards there (and throughout southern France ) age their pink wines. These three are a great starting point for your collection.


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Cooking Tips: How To Regrow Vegetables From Leftover Food – Easy Guide http://cocinaconcarmen.com/cooking-tips-how-to-regrow-vegetables-from-leftover-food-easy-guide/ http://cocinaconcarmen.com/cooking-tips-how-to-regrow-vegetables-from-leftover-food-easy-guide/#respond Sat, 18 Sep 2021 10:27:00 +0000 http://cocinaconcarmen.com/cooking-tips-how-to-regrow-vegetables-from-leftover-food-easy-guide/ The majority of households around the world will be throwing away – hopefully in a food compost bin – their leftover fruits and vegetables. There are, however, some that can go as far as making a vegetable broth or a soup with the pieces. But, a new hack on TikTok shows people how they can […]]]>

The majority of households around the world will be throwing away – hopefully in a food compost bin – their leftover fruits and vegetables. There are, however, some that can go as far as making a vegetable broth or a soup with the pieces. But, a new hack on TikTok shows people how they can use their leftovers to magically regrow a whole new plant. With a little love and a lot of patience, the scraps of discarded fruit and vegetables can turn. Here’s how to do it with five popular vegetables and salad ingredients.

Garlic sprouts

Have you ever seen your garlic cloves start to spread green stems?

Once a clove has reached this stage, it can be easily grown by placing it in a shot glass filled with water.

When the green sprout has completely emerged, it can be eaten like spring onions.

Or, if you’re patient, you can transfer the sprouted clove to soil and grow a new garlic bulb.

READ MORE: Tesco and Asda recall sausages due to health risk

Spring onions

Regrowing spring onions is one of the easiest and fastest vegetables.

Take the lower white end of the spring onion with the roots still attached and submerge it in a glass of lukewarm water.

Place them in a bright, warm place and within a few days they will start growing from above.

Change the water every three days and wIn a week, they’ll go back to whole spring onions you buy in a supermarket.

Take out and chop!

Note that using the same spring onion ends and roots to regrow a second time may not work, but give it a try and see!

Leeks

Leeks grow back much like celery and spring onions, the only difference is the size.

Take a one to two inch piece of leek root and place it in a glass of lukewarm water.

Place it on a sunny windowsill and change the water frequently.

In the first week, the leek should sprout.

Wait until bigger then harvest.


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Coronavirus (COVID-19) Update: September 17, 2021 http://cocinaconcarmen.com/coronavirus-covid-19-update-september-17-2021/ http://cocinaconcarmen.com/coronavirus-covid-19-update-september-17-2021/#respond Fri, 17 Sep 2021 18:30:00 +0000 http://cocinaconcarmen.com/coronavirus-covid-19-update-september-17-2021/ For immediate release: September 17, 2021 The United States Food and Drug Administration today announced the following actions taken as part of its ongoing response efforts to the COVID-19 pandemic: On September 17, the FDA issued a letter to healthcare providers alerting clinical laboratory staff and healthcare providers to the potential for false positive results […]]]>
For immediate release:

The United States Food and Drug Administration today announced the following actions taken as part of its ongoing response efforts to the COVID-19 pandemic:

  • On September 17, the FDA issued a letter to healthcare providers alerting clinical laboratory staff and healthcare providers to the potential for false positive results with the Abbott Alinity m SARS-CoV-2 AMP and Alinity Kits m Resp-4-Plex AMP. The letter to healthcare providers includes important information about the Abbott Alinity m SARS-CoV-2 AMP and Alinity m Resp-4-Plex AMP kits, including details of potentially false positive results, recommendations for staff laboratory and healthcare providers, the actions the FDA is taking and instructions for reporting problems with the Alinity m SARS-CoV-2 AMP or Alinity m Resp-4-Plex AMP kits.
  • On September 16, the FDA revised the Emergency Use Authorization (EUA) for bamlanivimab and etesevimab, administered together, to include emergency use as post-exposure prophylaxis (prevention) for COVID-19 in adults and pediatric patients (12 years). and older weighing at least 40 kilograms) who are at high risk of progression to severe COVID-19, including hospitalization or death. Bamlanivimab and etesevimab, taken together, are not authorized for pre-exposure prophylaxis to prevent COVID-19 before being exposed to the SARS-CoV-2 virus – only after exposure to the virus. Bamlanivimab and etesevimab, administered together, should only be used for post-exposure prophylaxis for specific patient populations. Prophylaxis with bamlanivimab and etesevimab, taken together, is not a substitute for vaccination against COVID-19. The FDA has approved one vaccine and cleared others to prevent COVID-19 and serious clinical outcomes caused by COVID-19, including hospitalization and death. The FDA urges you to get vaccinated, if you are eligible. Learn more about COVID-19 vaccines approved or cleared by the FDA.
  • On September 15, the FDA released a revised guideline, application policy for face masks, barrier face covers, face shields, surgical masks, and respirators during emergency coronavirus disease (COVID-19) (revised), to help expand the availability of face masks, barrier face covers and face shields for the general public, including healthcare workers, as well as surgical masks and respiratory masks that filter particulate matter (FFR) (including N95 respirators) for healthcare workers during the duration of the COVID-19 public health emergency.
  • On September 14, the FDA cleared the Emergency Use Clearance (EUA) for the Janssen COVID-19 vaccine for use of two additional batches of vaccine drug substance manufactured at the Emergent facility. To date, a total of eight batches of the Janssen drug substance that have been manufactured at the Emergent facility have been authorized. The FDA has conducted a thorough review of the facility records and the results of the manufacturer’s quality tests. Based on this review and given the current public health emergency related to COVID-19, the FDA has concluded that these lots can be used. Although the FDA is not yet ready to include the Emergent BioSolutions plant in the Janssen EUA as an authorized manufacturing facility, the agency continues to resolve issues with the management of Janssen and Emerging BioSolutions.
  • Testing updates:
    • To date, 410 tests and specimen collection devices have been approved by the FDA under Emergency Use Authorizations (EUA). These include 288 molecular tests and specimen collection devices, 88 antibody tests and other immune response tests, and 34 antigen tests. There are 62 molecular clearances that can be used with home samples. There is one home molecular prescription test, three home antigen prescription tests, seven over-the-counter (OTC) home antigen tests, and two over-the-counter molecular tests.
    • The FDA has authorized 15 antigen tests and eight molecular tests for serial screening programs. The FDA has also cleared 636 reviews of EUA authorizations.

Related information

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Boilerwork

The FDA, an agency of the U.S. Department of Health and Human Services, protects public health by ensuring the safety, efficacy, and safety of drugs, vaccines, and other biologicals for human and veterinary use, as well as medical devices. . The agency is also responsible for the safety and security of our country’s food supply, cosmetics, dietary supplements, products that emit electronic radiation, and the regulation of tobacco products.



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3-step guide to making a vegetarian lunch you’ll really love http://cocinaconcarmen.com/3-step-guide-to-making-a-vegetarian-lunch-youll-really-love/ http://cocinaconcarmen.com/3-step-guide-to-making-a-vegetarian-lunch-youll-really-love/#respond Fri, 17 Sep 2021 08:25:54 +0000 http://cocinaconcarmen.com/3-step-guide-to-making-a-vegetarian-lunch-youll-really-love/ “A healthy and delicious lunch can lift your spirits, fuel you throughout the afternoon, and increase your overall well-being,” says Heidi Swanson, two-time James Beard Award winner and author of the cookbook the no longer sold. Super Natural Simple. “Upgrade yours by upping the flavor with crispy dressings, fillets and toppings that also provide nutritional […]]]>

“A healthy and delicious lunch can lift your spirits, fuel you throughout the afternoon, and increase your overall well-being,” says Heidi Swanson, two-time James Beard Award winner and author of the cookbook the no longer sold. Super Natural Simple. “Upgrade yours by upping the flavor with crispy dressings, fillets and toppings that also provide nutritional punch and color. Salads, soups, and shiny bowls tend to be loaded with vitamins and minerals. In addition, they are beautiful to sit on.

Here, Swanson shares her expert yet easy tips for creating a vegetarian lunch full of exciting flavors and textures.

1. Prepare in advance

Vegetarian lunches on weekdays are easier to prepare if you pack some of the main items on the weekends, says Swanson. Avoid the supermarket and buy lettuce, arugula and spinach at the farmer’s market, as they are tastier, she says. Wash, dry, and chop or tear greens and other vegetables so you can add them to your dishes as needed. Also, store different types of cooked whole grains, such as brown rice, quinoa, and farro, in the refrigerator. Mix them together to add variety to your meal.

Vegetarian lunch
Image: Courtesy of Kindel Media / Pexels

2. Experiment with bold complements

A herbal spice or olive oil can turn even the simplest vegetarian breakfasts into something special, says Swanson. Use these recipes as a starting point, then play around with different mixes of spices and herbs yourself.

Magical mist with green herbs

“This parsley, oregano and garlic stunner is good on almost everything,” says Swanson. Pour it over vegetarian breakfasts such as risotto, rice bowls or soup; try it over soba with blistered cherry tomatoes; or add fresh lemon juice to make a dressing.

Make: In a wide-mouthed jar with a lid, add 1/4 cup of fresh oregano or marjoram, 1/4 cup of fresh parsley, 2 cloves of garlic and 1/2 cup of extra virgin olive oil . Use an immersion blender (or put all ingredients in a food processor) to blend until smooth. Season with salt. Store in the refrigerator for up to 1 week.

Nori-Peanut Crunch

Add this topping to just about any vegetarian lunch dish, Swanson says. It’s delicious on noodles and cereal bowls, and it gives the perfect finishing crunch to salads. His advice? Apply generously.

Make: Preheat the oven to 350 ° F (176 ° C) with a rack in the center. Place 2 nori sheets (8 inches) on a baking sheet and toast for 4 to 5 minutes. Remove the nori from the oven, let cool, then crumble in a small bowl. Add 3/4 teaspoon of red pepper flakes, 1 cup of salted peanuts, 2 tablespoons of nutritional yeast and the zest of 1 lemon to the bowl, and mix well. Store in a jar with a lid at room temperature for up to 1 month.

Fire Butter

If you like your spirited food, keep this next-level nut butter in your pantry, says Swanson. The Spicy Spread is an unexpected and punchy addition to a lunchtime salad platter. It’s also great tossed with noodles or drizzled with cooked grains (just dilute it with a little hot water first), or brush it over your favorite sandwich.

Make: Combine 1 pound (453 g) of nuts, almonds or toasted hazelnuts, 1 tablespoon of cinnamon, 1 teaspoon of cayenne pepper, 2 teaspoons of ground ginger, 1 tablespoon of pure vanilla, 2 teaspoons of maca powder (optional) and 1 tablespoon of mesquite flour (optional) in a food processor or blender. Mix for 1 to 2 minutes, until the nuts crumble and become a paste. Store in an airtight container in a cool, dark place for up to 1 month.

3. Try these creative combinations

The ideal vegetarian lunch has a base of cereal, noodles or salad; vegetables; vegetable proteins, such as beans, lentils, or pickled tofu; nut or seed crunch; and a dressing or a drizzle to bring it all together, says Swanson. Use this formula to whip up your own concoctions or make one of its must-haves.

  • Your favorite soup with Magic Green Herby Drizzle; salted garlic yogurt fillet (plain yogurt with a little sea salt and garlic puree) or coconut cream; Brown rice; toasted seeds or nuts, crispy wonton pieces or croutons.
  • A salad of asparagus tips with soba noodles or brown rice; Lemon pine nuts (made with garlic, salt, oil and lemon zest)
  • A bowl of roasted chickpeas with cooked broccoli; roasted nuts and seeds; shredded cabbage; and spicy turmeric oil (turmeric, red pepper flakes, hot paprika, ginger, sunflower oil and toasted sesame oil)

This story first appeared on www.shape.com

(Main and feature image credit: sveta_zarzamora / Getty)

© 2021 Meredith Corporation. All rights reserved. Licensed by Shape.com and published with permission from Meredith Corporation. Reproduction in any way in any language in whole or in part without prior written permission is prohibited.

Shape and the Shape logo are registered trademarks of Meredith Corporation. Used under license.


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Guide to Cuban Cuisine: A Colorful and Vibrant Food Scene http://cocinaconcarmen.com/guide-to-cuban-cuisine-a-colorful-and-vibrant-food-scene/ http://cocinaconcarmen.com/guide-to-cuban-cuisine-a-colorful-and-vibrant-food-scene/#respond Thu, 16 Sep 2021 18:00:34 +0000 http://cocinaconcarmen.com/guide-to-cuban-cuisine-a-colorful-and-vibrant-food-scene/ Cuba, a vibrant Caribbean nation, is also home to incredible cuisine. Just a hundred miles from Florida, Cuban cuisine is relatively under-represented in the American culinary landscape. One factor could be America’s strained relationship with Cuba, a symptom of decades of Cold War-era geopolitics. In recent years, Cuba has undergone enormous changes both cultural and […]]]>

Cuba, a vibrant Caribbean nation, is also home to incredible cuisine. Just a hundred miles from Florida, Cuban cuisine is relatively under-represented in the American culinary landscape. One factor could be America’s strained relationship with Cuba, a symptom of decades of Cold War-era geopolitics.

In recent years, Cuba has undergone enormous changes both cultural and economic, much of which has a direct impact on food culture. A cookbook that showcases this evolving culinary scene is A taste of Cuba. Written by Cynthia Carris Alonso, this cookbook seeks not only to highlight the depth of Cuban cuisine, but also to “share the spirit of the Cuban people through my book”.

Related Guides

The essentials of Cuban cuisine

Cuban cuisine is a dynamic mix of Spanish, French, African and Taino (indigenous peoples of the Caribbean) influences. As a Caribbean nation, Cuba shares similar ingredients with its island neighbors, namely pork, rice, beans, and tropical products like bananas and avocados. Pork is by far the most popular meat in Cuba, flavoring everything from stews to roasts. With sugar being a major Cuban culture, desserts tend to lean more towards sweetness, often with European influences. For example, some popular desserts include Spanish custard custard and French chocolate mousse.

However, Cuban cuisine also has its own distinctive style. Like most Caribbean countries, beans and rice are staple foods. Only in Cuba, black beans are preferred over kidney beans. Many Cuban dishes will feature the trio of onion, garlic and cumin seasonings, giving the food a distinctive flavor. Cuban coffee, an espresso-type drink made in a ‘cafeteria‘(a small coffee maker on the stove), is iconic and considered by many to be the best in the region. Cuban cuisine can also vary depending on the region. In the northern part of the island, the Spanish influence is predominant, as evidenced by dishes like paella. In comparison, the southern part of the island presents a combination of French and tropical influences.

Paladares, Cuba’s private restaurants

Mini cheeseburgers from El Cocinero in Cuba.
Mini cheeseburgers from El Cocinero in Cuba.

All the foods presented in A taste of Cuba are paladares. Named after the word paladar (which means “palace” in Spanish), these unique Cuban private restaurants are a recent invention, having only been legal since 1993, when the Cuban government allowed a limited number of freelance jobs. There were strict rules at these locations – 12 seats maximum with a minimum of two employees who must be family members of the owner. In 2011, the restrictions were relaxed, leading to a paladare boom.

“At the end of the 1990s there were only a few ‘paladares’, while a few years ago the number had grown to thousands of paladares across the country, each with its own unique setting. , the menu, the history, the style and technique, ”said Alonso.

The Cuban-American connection

For decades, a laconic relationship has existed between Cuba and America. Since the Cuban Communist Revolution in 1959, America’s relationship with Cuba has been dictated by its Cold War rivalry with the Soviet Union. Under the Obama administration, relations between the two nations improved for the first time in decades.

Because of the Cuban Revolution, many Cubans also came to America, especially Florida. This has led to an interesting culinary dynamic within the Cuban diaspora community. While many recipes from the Cuban-American community are similar to the original versions, there are some differences. Food in Cuba is less processed and tastes more natural due to the lack of chemicals and preservatives. To reproduce these authentic Cuban recipes in America, adaptations were necessary.

“This is why it was so crucial that my co-author and test chef, Valerie Feigen, not only translated the recipes that Cuban chefs gave us from Spanish into English, but she also had to translate the recipes. quantities of ingredients, and at the same time find substitutes with similar tastes. Alonso said.

Tres Leche Chocolat (Dark chocolate cake with three milks)

Cake with three milk chocolates from La Guaridain Cuba.

(By La Guarida Paladar From A Taste Of Cuba.)

For the chocolate sponge cake:

Ingredients:

  • 3 large eggs
  • .5 cup sugar
  • .5 cup flour, sifted
  • 2 tablespoons of cocoa powder

For the three-milk sauce:

Ingredients:

  • 2 cups of powdered milk, or one 14 oz can of evaporated milk
  • 1 cup of sweetened condensed milk
  • .5 cup heavy cream
  • .25 cup cocoa powder

For the chocolate mousse

Ingredients:

  • 8 ounces of bittersweet chocolate, chopped
  • .5 cup sugar
  • 4 tablespoons (1/2 stick) salted butter
  • 1 teaspoon of triple sec, Cointreau or other liqueur
  • 2 large egg yolks
  • 1 half and half cup

Method:

  1. To make the sponge cake, preheat the oven to 350 degrees Fahrenheit. Butter a 6-cup cupcake pan or an 8-inch square pan.
  2. Separate the eggs. Beat the egg whites at high speed with an electric mixer until stiff.
  3. In another bowl, combine the sugar and egg yolks and beat on high speed for 3 minutes. Very delicately fold in the flour and cocoa powder. Do not beat or stir vigorously. Gently fold the egg yolks and chocolate mixture into the firm egg whites until just combined.
  4. Pour batter into prepared pan and bake for about 12 minutes in the cupcake pan or about 15 minutes in the square pan, until the cakes are cooked through and a knife or toothpick stuck in the pan. center comes out clean.
  5. Turn out the cakes by running a knife down the sides. Leave to cool in the pan for 5 minutes, then remove the cakes and let cool completely on a wire rack. These cakes can be stored for up to two days at room temperature in an airtight container.
  6. To make the three-milk sauce, combine all the ingredients in a blender and mix well. Filter and reserve. The mixture can be stored covered in the refrigerator for up to two days.
  7. To make the chocolate mousse, microwave the chocolate, sugar and butter in a glass bowl for 3 minutes, stopping to stir the mixture every minute.
  8. Remove from microwave and beat with a hand mixer for 2 minutes, until the sugar is completely dissolved, then add the liqueur.
  9. Slowly add the yolks, one teaspoon at a time, to the hot chocolate mixture, making sure to beat the mixture on medium speed while adding to prevent the eggs from curdling. Continue to beat while slowly adding half and half. Refrigerate for 24 hours before serving.
  10. To assemble the cakes, place each cupcake-sized sponge cake in an individually sized serving bowl or dessert plate. If the cake was baked in an 8-inch square pan, cut the cake into 6 pieces and place it on a dessert plate. Pour the chocolate sauce over the cakes to soak them. Pour the chocolate mousse into a pastry bag and form a large rosette of mousse on top of each cake using a flower tip. Use immediately.

Read more: Best Dessert Recipes

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How Plant-Based “Meat” Can Help You and Save the Environment http://cocinaconcarmen.com/how-plant-based-meat-can-help-you-and-save-the-environment/ http://cocinaconcarmen.com/how-plant-based-meat-can-help-you-and-save-the-environment/#respond Wed, 15 Sep 2021 18:43:02 +0000 http://cocinaconcarmen.com/how-plant-based-meat-can-help-you-and-save-the-environment/ “It can be so easy,” she says. “Canned beans, peanut butter, stewed lentils, brown rice, oatmeal, seasonal fruits, tons of vegetables (frozen, canned, fresh).” Another major reason people struggle or give up after trying a plant-based diet is not being prepared, Palmer says. “You can’t suddenly eat plant-based unprepared, like regularly stocking your pantry and […]]]>

“It can be so easy,” she says. “Canned beans, peanut butter, stewed lentils, brown rice, oatmeal, seasonal fruits, tons of vegetables (frozen, canned, fresh).”

Another major reason people struggle or give up after trying a plant-based diet is not being prepared, Palmer says.

“You can’t suddenly eat plant-based unprepared, like regularly stocking your pantry and refrigerator, knowing what your favorite foods will be, understanding what dishes and meals you’re relying on, and where you can find products in it.” your community, ”she says.

McDougall favors a diet consisting primarily of starches, such as potatoes, rice, and beans, as well as vegetables, fruits, healthy fats in moderation, and without animal products or added oils.

Human beings are “starch makers,” he says.

“Most people who have ever walked this earth have been on a starch diet. The Mayans and Aztecs of Central America were known as the “corn people”. The Incas of South America ate potatoes.

Asian civilization was shaped around the cultivation of the crop we know today as rice, according to a study done in Nature.

Neal Barnard, MD, chair of the Physicians Committee for Responsible Medicine and adjunct faculty member at the George Washington University School of Medicine, directs Barnard Medical Center, a primary care clinic in Washington, DC.

He says he always recommends a vegan diet for patients, especially those with serious health conditions like obesity, diabetes and high blood pressure.

Many patients make the switch by following a simple process, Barnard says.

First step, patients are asked to make a list of their favorite foods that do not contain animal products.

“The patient comes back in a week and they noted the breakfast as oatmeal with cinnamon and raisins,” Barnard explains. “Lunch, chili instead of meat chili. Dinner, spaghetti with marinara sauce.

The next step is for patients to eat from their list for 3 weeks in a row.

“After 3 weeks, if they actually did, two things happened,” Barnard says. “Physically, they are changing, they are losing weight, their blood sugar is down, their cholesterol is down, their energy is better, their digestion is better. But other than the physical changes, their state of mind is radically different, ”he says.


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Michigan’s Best Local Dishes: Family Recipe Guides from Nick’s Original House of Pancakes http://cocinaconcarmen.com/michigans-best-local-dishes-family-recipe-guides-from-nicks-original-house-of-pancakes/ http://cocinaconcarmen.com/michigans-best-local-dishes-family-recipe-guides-from-nicks-original-house-of-pancakes/#respond Sat, 11 Sep 2021 13:00:00 +0000 http://cocinaconcarmen.com/michigans-best-local-dishes-family-recipe-guides-from-nicks-original-house-of-pancakes/ ANN ARBOR, MI – Nick Panos takes pride in his “Cooking from Scratch”. “We break our own eggs,” said Panos, owner of Nick’s Original House of Pancakes in Ann Arbor. “We make our own dough. “ The recipe for the dough, a well-kept secret, was created by her aunt, who also owns a local restaurant. […]]]>

ANN ARBOR, MI – Nick Panos takes pride in his “Cooking from Scratch”.

“We break our own eggs,” said Panos, owner of Nick’s Original House of Pancakes in Ann Arbor. “We make our own dough. “

The recipe for the dough, a well-kept secret, was created by her aunt, who also owns a local restaurant.

Nick’s Original House of Pancakes, 3030 Lohr Circle, is celebrating its 13th anniversary in December, Panos said. The restaurant focuses on breakfast food, serving omelets, cookies, and gravy and, of course, pancakes.

“Obviously, the pancakes are the highlight,” Panos said.

Panos serves the classics – including chocolate chip, banana and strawberry pancakes – as well as potato pancakes, multigrain pancakes and ‘fruit explosion’ pancakes, which contain blackberries, blueberries and strawberries.

Nick’s Original House of Pancakes also serves seasonal pancakes, with summer’s lemongrass blueberries turning into pumpkin pancakes with the onset of fall.

“Seasonal workers are always hot,” Panos said.

Serving locally sourced food is important to Panos. The burgers on its lunch menu use meat from Knight’s Market.

“We support the local because we are local,” said Panos.

Nick’s Original House of Pancakes is open Monday through Friday from 7 a.m. to 2 p.m. and Saturday and Sunday from 7 a.m. to 3 p.m. On-site dining, take-out, and delivery are all available.

MORE LOCAL ANN ARBOR RESTAURANTS:

Michigan’s Best Local Dishes: Cosa Sabrosa in Ann Arbor Offers Unique Birria Tacos

Michigan’s Best Local Dishes: Ypsilanti’s Crazy Crab Specializes in Louisiana-Style Crab Porridge

Michigan’s Best Local Dishes: Bon Appetit Cuisine Brings West African Flavors to Ypsilanti

Local Eats: Le Bon Macaron is Ann Arbor’s own Parisian café

Local restaurants: 327 Braun Court in Ann Arbor turns to Neapolitan pizza, novelty ice cream

Local Eats: Blimpy Burger has been making award-winning patties since 1953

Local Eats: Ginger Deli returns to Liberty Street in Ann Arbor with pho and banh mi

Local Eats: Silvio’s Trattoria e Pizzeria offers authentic and organic Italian cuisine

Local eats: Ann Arbor’s Juicy Kitchen offers fresh, personalized brunches and on-the-go treats

Local Eats: Loomi Cafe Offers Eclectic Menu at Ann Arbor’s Kerrytown

Local Eats: Alpha Koney Island is reborn as Alpha Diner in the Ann Arbor area

Local Eats: Moon-Sky’s cheesesteak truck offers simple and tasty sandwiches

Local Eats: Metzger’s German restaurant survived depressions, wars and pandemic

Local Eats: Ann Arbor’s Jagged Fork Offers Drunk Breakfast and Brunches

Local Eats: Jim Brady’s Adds ‘Breathtaking’ Apps, New Pasta and Salads at Ann Arbor Restaurant

Local Eats: Chelsea Burger Brings A Quick Casual Concept To Historic Downtown Space

Local Eats: Frank’s Place continues Manchester’s family-friendly pizza tradition

Local Eats: Smokehouse 52 serving ‘comfort food’ during COVID in Saline, Chelsea

Local Eats: Chelsea’s new restaurant is a burger joint, sushi bar and more

Local Eats: LA’s “Bao Boys” Bring Steamed Bread Sliders to Ann Arbor Via Food Truck

Local Eats: Gora’s Grill perpetuates the vegetarian tradition in the fast-casual space of Ypsilanti

Local restaurants: childhood friends, UEM alumni open halal hamburger restaurant in Ypsi

Local Eats: Ann Arbor’s Earthen Jar Goes From Buffet Style To Thali Feast On A Plate

Local restaurants: Sip a cocktail or try a steak on toast at Raven’s Club in Ann Arbor

Local Eats: Try a Taste of Authentic Turkish Cuisine at Ayse Cafe in Ann Arbor

Local Eats: Miss Kim serves up a taste of Korean zing in Ann Arbor

Local Eats: Gabriel’s Cheese Steak Hoagies has been serving sandwiches for 60 years

Local meals: Tuesday Taco, Margaritas keep Maiz Mexican Cantina lively in Ypsilanti

Local Eats: Old Town Tavern has served downtown Ann Arbor for almost 50 years

Local Eats: Jamaican Jerk Pit serves Caribbean taste in downtown Ann Arbor

Local Eats: Enjoy comfort food from Red Hawk in Ann Arbor

Local Eats: Enjoy a bowl of ramen at the Slurping Turtle in Ann Arbor


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A guide to food, drink and Madison Game Days celebrations http://cocinaconcarmen.com/a-guide-to-food-drink-and-madison-game-days-celebrations/ http://cocinaconcarmen.com/a-guide-to-food-drink-and-madison-game-days-celebrations/#respond Wed, 08 Sep 2021 18:42:00 +0000 http://cocinaconcarmen.com/a-guide-to-food-drink-and-madison-game-days-celebrations/ A year ago, we could only imagine hearing the echoes of cardinal red-and-white-clad fans cheering on the Wisconsin Badgers at Camp Randall Stadium, but now the game-day experience is back. The crowded shops along Regent Street and the fans jumping in the air at the end of the third quarter make it look like Madison […]]]>

A year ago, we could only imagine hearing the echoes of cardinal red-and-white-clad fans cheering on the Wisconsin Badgers at Camp Randall Stadium, but now the game-day experience is back. The crowded shops along Regent Street and the fans jumping in the air at the end of the third quarter make it look like Madison is alive again.

Over a million people flock to Madison for the event. It takes some planning – here are some suggestions for places to celebrate, watch the game if you haven’t bought a ticket, and the best places to eat before and after games. Remember to bring a mask and be careful.

Where to tailgate and / or celebrate

Union South Badger
With over 100 hot food and drink options, the Badger Bash is a classic, family-friendly celebration, perfect for private or public parties. Connect with friends and dance to live music as you watch the game at Union, which has hosted the event for over 40 years. See the Marching Band and Spirit Squad, and you might just be lucky enough to spot Bucky. 1308 West Dayton Street

Rocky rococo
A game day wouldn’t be complete without a slice of pizza. Rocky Rococo is a Madison staple, with burgers and kids served starting at 9 a.m. Beer and cocktails will also be available – grab a drink on the way to the stadium. 1301 Regent Street

state street kids
With wings, burgers, sandwiches, and vegan and vegetarian options, there’s something for everyone at Brats. The Grill Bar is the perfect place to watch the game with the family for those who want to sit outside, have a bite to eat or just relax. 603 State Street

Kollege Klub
The alumni remember the good old days spent at KK, full of life and good friendship. And current students love the drinks, its central location, the music, and the camaraderie. The best part is you can get a free drink before you even leave – just download the LineLeap app to purchase a $ 5 ticket in advance. It also opens at 8 a.m. on game days so you can start the party early. 529 N. Lake St.

Jordan’s Big 10 Pub
Near Camp Randall is Jordan’s Big 10 Pub, which has the largest beer garden on Regent Street. Every weekend at home, hundreds of people flock to the beer garden to watch the game and open a beer. 1330 Regent Street

The red zone
There are four different areas for a drink in the sports bar and an outdoor tailgate area at The Red Zone. In addition to the interior spaces with 35 large TVs, there is an exterior hatchback with music and games. 1212 Regent Street

Ad by Danny
Danny’s Pub has all-day deals for patrons who stop by the bar. Offers may change weekly, but the $ 8 pitchers and $ 4 Badger bombs are still core offers. 328 West Gorham Street

Chasers Bar and Grill
Opposite Danny’s Pub is the Chasers Bar and Grille which has a large outdoor area with televisions and all day specials. In addition to the original location, Chasers 2.0 recently opened a second location next to Riley’s Wines of the World. 319 W. Gorham Street, 408 W. Gorham Street

Where to eat before the game

Mickie’s dairy bar
Before you start drinking, be sure to eat a hearty breakfast. At Mickie’s, you can treat yourself to sweet pancakes for the start of the game from 6 a.m. Omelets, eggs and sandwiches are just a few of the options on the menu. 1511 Monroe Street

MacTaggart Market and Delicatessen
Just off Langdon Street is a hidden gem known as MacTaggart’s, which sells wine, beer, soups, snacks, and breakfast sandwiches. You can customize yours and enjoy freshly baked bread on the way to the game. While you’re at it, grab some free popcorn with a purchase. 230 W. Lakelawn Place

Greenbush Bakery
Donuts are a treat, but at Greenbush – who has been voted Madison’s best time and time again – they’re almost impossible to beat. Greenbush donuts are good for breakfast or dessert and close to Camp Randall. 1402 Regent St., 5225 High Crossing Blvd.

Additional pre-game culinary ideas:
8 cozy Madison cafes
14 breakfast restaurants in the Madison area

Where to eat after the game

Dotty Dumpling’s dowry
Dotty’s opens at 11 a.m. So when you are about to get hungry, you can dine there or get a specialty burger to go. The “melting pot” is a bestseller, made with cheddar, Swiss and provolone cheese, smoked bacon and its signature garlic sauce. 317 N. Frances Street

Ian’s Pizza
Eating a slice of one of Ian’s signature pizzas is always the best way to comfort yourself after a win or a loss. Try the classic Mac and Cheese pizza or be spontaneous and opt for the “Drunken Ravioli”, which combines vodka marinara sauce, mozzarella, cheese ravioli, butter and asiago. You can even add your veggies with one of their salads or while eating the spinach pesto and tomato pesto pizza. 100 State St., 319 N. Frances St., 3241 Garver Green

The old one
Known for “paying homage to all things Wisconsin”, The Old Fashioned is a great sit down restaurant to stop off in honor of game day. And in the name of the dairy state, trying beer cheese curds is essential. In addition to burgers, salads, soups, and sandwiches, there are many other cheese-related items, including grilled cheese, Wisconsin fondue, and beer soup, to name a few- a few. 23 N. Pinckney Street

Additional food options after the game:
11 hamburger restaurants
15 new establishments
13 black-owned food businesses

Wisconsin Badgers Home Game Schedule
Sept. 4, 11 a.m .: Wisconsin v Penn State
September 11, 6 p.m .: Wisconsin vs Eastern Michigan
Oct 2, TBD: Wisconsin vs. Michigan
October 16, TBD: Wisconsin vs. Army
Oct. 30, 11 a.m .: Wisconsin v Iowa
Nov 13, TBD: Wisconsin vs. Northwestern
Nov 20, TBD: Wisconsin vs. Nebraska

Find more food and drink ideas here.

COPYRIGHT 2021 BY MADISON MAGAZINE. ALL RIGHTS RESERVED. THIS DOCUMENT MAY NOT BE PUBLISHED, DISTRIBUTED, REWRITED OR REDISTRIBUTED.


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Guide to restrictions by state and territory http://cocinaconcarmen.com/guide-to-restrictions-by-state-and-territory/ http://cocinaconcarmen.com/guide-to-restrictions-by-state-and-territory/#respond Wed, 01 Sep 2021 20:20:37 +0000 http://cocinaconcarmen.com/guide-to-restrictions-by-state-and-territory/ Australia has seen updated restrictions and lockdowns in some states and territories in response to the increase in COVID-19 cases and the emergence of the more contagious Delta variant. Alternatively, some regions have their hospitality and entertainment venues operating at full capacity. The Australian Institute of Food Safety (AIFS) continuously monitors COVID-19 restrictions as they […]]]>

Australia has seen updated restrictions and lockdowns in some states and territories in response to the increase in COVID-19 cases and the emergence of the more contagious Delta variant. Alternatively, some regions have their hospitality and entertainment venues operating at full capacity.

The Australian Institute of Food Safety (AIFS) continuously monitors COVID-19 restrictions as they evolve across Australia and provides updates to food businesses as they grow. . Here’s a comprehensive guide to everything you need to know about the current restrictions in each state and territory as of September 2, 2021.

Australian Capital Territory

The Australian Capital Territory is closed until September 17, 2021. Persons aged 12 and over must wear a mask when leaving their homes.

Supermarkets, takeout services, retail stores, and small businesses such as restaurants, pubs, and entertainment venues need to collect contact tracing information using the Check In CBR app.

Lock restrictions

  • Cafes, restaurants, pubs and food courts are closed, except for take-out or delivery, with the exception of cafes in a hospital, nursing home, correctional center or services providing food or drink to the homeless.
  • Licensed places are closed except for take-out meals.
  • Nightclubs are closed but can be traded as an unlicensed venue.
  • Entertainment venues such as cinemas, clubs, theaters, casinos and concert halls are closed.
  • Core retail is open, but should provide click-and-collect arrangements where possible.
  • Up to 10 people (limit excluding officiants) can attend a wedding from 5:00 p.m. on Thursday, September 2.
  • Up to 20 people (limit excluding those leading the service) can attend the funeral from 5:00 p.m. on Thursday, September 2.

New South Wales

Greater Sydney, including the Blue Mountains and Wollongong, is on lockdown until at least the end of September 2021. Regional NSW is on lockdown until at least 11.59pm on Friday, September 10. Face masks should be worn every time you leave the house, with the exemption of children under 2 years old. Children 2-12 years old are not required to wear masks but are strongly encouraged to do so.

Most businesses, including entertainment facilities, hospitality venues, hospitals, and businesses that provide service to the public, need to collect contact tracing information using the Service registration application. NSW COVID Safe.

Lock restrictions

  • Restaurants, pubs, registered clubs, microbreweries, distilleries and casinos are closed except for take-out meals and drinks.
  • The discos are closed.
  • Entertainment venues such as cinemas, theaters, music halls and concert halls are closed.
  • Retail stores that primarily sell food and drink, including supermarkets, grocery stores, butchers, bakeries, liquor stores, fish markets, and fruit and vegetable stores are open. Only one person per household per day is allowed to leave the house to shop for household needs. Exemptions are allowed for people with dependents who cannot stay at home alone.
  • Weddings can be organized with a maximum of 5 guests (limit excluding those leading the service) from 12:01 am on Friday September 3rd. Restrictions apply in Greater Sydney.
  • Funerals can take place, with a maximum of 10 people (limit excluding those leading the service) allowed to attend an indoor or outdoor funeral or memorial service or a gathering afterwards. Funerals cannot take place in a private residence.

North territory

Hospitality and entertainment venues such as restaurants, cafes, pubs, cinemas, theaters, stadiums and nightclubs are open. For venues that host an event of more than 500 people, a COVID-19 security plan must be approved. There are also no restrictions on retail purchases, weddings and funerals. People should always practice physical distancing and proper hygiene measures to help limit the spread of COVID-19, including:

  • Hand washing or use of hand sanitizer if hand washing facilities are not available
  • 1.5 meter distance from people they don’t live with
  • Avoid crowds at the start or end of events

Businesses should collect contact tracing details from customers as part of the COVID-19 secure registration system, review their COVID-19 security plan every 6 months, and appoint a COVID security supervisor.

Queensland

People aged 12 and over in South East Queensland are required to wear a face mask until 4:00 p.m. on Friday September 10 in certain environments including indoors, outdoors when you cannot stay outside 1.5 meters from people outside your household and stadiums. In the rest of Queensland, people aged 12 and over are required to wear a face mask in stadiums and airports.

Entertainment venues, supermarkets, hospitals, senior care facilities, and indoor and outdoor events should collect contact tracing information from staff and customers using the Check In Qld app.

Current restrictions

  • Paid venues such as cinemas, theaters and concerts can operate at 100% capacity with allocated seats.
  • Restaurants, cafes and pubs are open with 1 person per 2 square meters, or 100% capacity with seating and assigned seating.
  • Self-service food is allowed.
  • Retail food services must collect contact information for take-out customers.
  • Weddings and funerals are permitted, with a capacity limit of 1 person per rule of 2 square meters or 200 people or 100% of allocated seating and ticketing capacity, whichever is greater.

South australia

South Australia is currently subject to Level 1 restrictions. Persons aged 12 and over should wear face masks in all high-risk environments, including indoor public spaces and fitness facilities, services health and care facilities for the elderly.

Current restrictions

  • Communal meals are not allowed.
  • You are allowed to consume food and drink while seated.
  • Supermarkets and places where food is served must have a COVID marshal.
  • Retail and entertainment venues should have physical distancing and contact tracing measures in place.
  • Weddings and funerals can be arranged, with a capacity of 50 people on the premises if there are no more than 3 people per 4 square meters. Events in private residences have a maximum capacity of 20 people.

Tasmania

Persons aged 12 and over in Tasmania may be required to wear a face mask for certain events and gatherings and should check with the event organizers before attending.

Entertainment venues, markets, food courts, supermarkets, restaurants, cafes, pubs, licensed venues and other food retail businesses should collect contact information from customers aged 16 and over using the Check in TAS application.

Current restrictions

  • Restaurants, cafes, food courts, pubs, clubs and bars have a density limit of 1 person per 2 square meters with a capacity limit of up to 250 people per undivided indoor space and up to 1,000 people per undivided outdoor space.
  • Restaurant patrons should provide contact tracing details.
  • Entertainment venues such as nightclubs, theaters, casinos and stadiums are open.
  • Up to 100 people can dance and drink while standing in covered rooms.
  • Up to 250 people can dance and drink while standing in outdoor locations.
  • Retail stores and markets are open.
  • Weddings and funerals can take place as long as the capacity and density limits are respected. Up to 100 people are allowed at a wedding on a residential property.

Victoria

Victoria is currently on lockdown, with a curfew in place from 9:00 p.m. to 5:00 a.m. daily in the Melbourne metropolitan area. People 12 years of age and older should wear face masks when leaving the house.

Retail, food and beverage establishments should collect contact tracing information from staff and customers using the Service Victoria QR Code app.

Lock restrictions

  • Entertainment venues such as clubs and casinos are closed.
  • Restaurants and cafes can only offer take-out meals.
  • Essential retail services are open, with a capacity limit of no more than 1 person per 4 square meters.
  • Weddings are not allowed. Exemptions may be granted for end-of-life or expulsion reasons and are limited to 5 people.
  • Funerals are authorized up to a limit of 10 people (limit excluding those providing the service and children under 12 months).

Western Australia

All hospitality and entertainment venues are fully open in Western Australia. However, companies must ensure that:

  • A COVID security plan is in place and they keep a contact log.
  • A COVID event checklist is completed for events with 500 to 2,500 clients.
  • A COVID event plan is completed for events with more than 2,500 customers.

Food and beverage outlets and licensed venues, supermarkets, cinemas, theaters and other entertainment venues should collect contact tracing information using the SafeWA registration application.


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Victoria Moore’s Ultimate Guide to Food and Wine Pairing http://cocinaconcarmen.com/victoria-moores-ultimate-guide-to-food-and-wine-pairing/ http://cocinaconcarmen.com/victoria-moores-ultimate-guide-to-food-and-wine-pairing/#respond Sat, 28 Aug 2021 05:00:00 +0000 http://cocinaconcarmen.com/victoria-moores-ultimate-guide-to-food-and-wine-pairing/ Cantine Rallo Isola della Fiamma Grillo 2020 Sicily (12.5%, The wine company, £ 6.50) Grillo is a Sicilian grape, a natural cross of cataratto and zibbibo. This one is bright and viscous and tastes of yellow peach with a slight tropicality (like mango) and floral notes. I love it with Sardinian pasta con, the ubiquitous […]]]>

Cantine Rallo Isola della Fiamma Grillo 2020

Sicily (12.5%, The wine company, £ 6.50)

Grillo is a Sicilian grape, a natural cross of cataratto and zibbibo. This one is bright and viscous and tastes of yellow peach with a slight tropicality (like mango) and floral notes. I love it with Sardinian pasta con, the ubiquitous pasta dish in Sicily. Either way, it goes hand in hand with the wonderful Arab-European blend of scent and fruitiness of olive oil, pine nuts, raisins, sardines, and fennel leaves.

Grillo is also robust enough to work with salads that have a touch of honey or maple syrup in the dressing (Ottolenghi, I’m looking at you) that can trip up some crunchy whites. Think figs with arugula, baby pecorino and honey or grilled carrots with red onion pickles and cilantro yogurt. Spicy roast chicken or pork would also work.

Canadian Falls Riesling 2019

Canada (10.5%, Aldi, online only, £ 9.99)

Semi-dry Riesling went out of fashion around 1983, but it deserves a comeback because its style is perfect with much of the food we eat today. Riesling has a vibrant, lemony flavor that works well in Thai cuisine and when it’s also a little sweet, like this one, it can also meet the pungent heat of Southeast Asian cuisine: think chicken au Spicy Thai basil, spicy Thai noodles with peanut sauce, green mango salad with shrimp or chicken marinated in lemongrass, lime, Thai fish sauce, garlic and chili and eaten with lettuce and rice.

It is also a skilful pairing with savory dishes containing or accompanied by fruit. Some examples: roast pork with sweet apple puree; chicken and apricot tagine; mango and chicken chili noodles.

Château la Canorgue Blanc 2020

Côtes du Luberon, France (13.5%, Yapp, £ 16.75)

Made in the beautiful hills where Provence meets the Rhône, it is a bewitching, dry and generously fragrant white. Think white peaches, almond oil, dried thyme, and white flower. The grapes are Clairette, Grenache Blanc, Marsanne, and Roussanne, which may leave you wondering what to eat with them. Well, the scent and crunchy taste goes very well with seafood or chicken with Mediterranean herbs and garlic.

For example, sizzling shrimp with garlic and sprinkled with a mixture of chopped flat-leaf parsley, basil and thyme or casserole chicken with tarragon, thyme and lots of garlic. It’s very good with turbot. And its scent brings out a more fragrant and summery side of mushroom dishes.

L’Atzar Cava Reserva SA

Spain (11.5%, Waitrose, £ 8.99 instead of £ 11.99 until September 21)

Cava bubbles go very well with salty things like crisps, olives and salted nuts. They are also good with garlic (eg Chinese garlic broccoli). And with fried things, offering a refreshing bite whether you munch croquetas, fried chicken cutlets, fried calamari, potato wedges, crispy soft shell crab or vegetable tempura.

Likewise, it can work with other salty and fatty foods like raw hams, fried chorizo, or hard salty cheeses like aged pecorino. Cava also goes well with asparagus risotto and Spanish rice with artichokes and tomatoes.

Of course, it is also a great wine to drink with tapas; there is an affinity with almost everything from pan y tomato to fried shrimp with garlic.

Quinta do Noval 10 years Tawny NV

Portugal (20%, Waitrose, £ 19.99 instead of £ 24.99 until September 21)

So many people ignore the harbor unless it’s Christmas; a mistake, in my opinion. Tawny Port is a great drink anytime of the year. Long aged in wood, until its color changes to a brilliant garnet and begins to taste like orange peel, caramel and toasted hazelnuts, tawny port is at its best served straight from the refrigerator, after dinner.

A chilled glass of tawny tastes great with hard cheeses like manchego; its sweet flavor is beautiful with milky and creamy desserts such as crème caramel, crème brûlée, rice pudding or pastel de nata (Portuguese custard tarts); and you can also serve it with a milk chocolate mousse, a pecan pie or a vanilla ice cream sprinkled with praline and nuts.

What are your safe food and wine pairings? Tell us in the comment section below


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