Egg bites – Bantam NYC http://bantamnyc.com/ Tue, 24 May 2022 16:48:21 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://bantamnyc.com/wp-content/uploads/2021/10/icon-40-120x120.png Egg bites – Bantam NYC http://bantamnyc.com/ 32 32 Crispy seafood bites to start a three-course meal https://bantamnyc.com/crispy-seafood-bites-to-start-a-three-course-meal/ Sat, 21 May 2022 20:02:22 +0000 https://bantamnyc.com/crispy-seafood-bites-to-start-a-three-course-meal/ Few entrees are as delicious as biting through the crispy exterior of crispy golden fried shrimp. This starter is perfect to kick off an evening filled with incredible food and great company. Preparing these delicious fried shrimp won’t even take 45 minutes and you’ll savor every bite as the mouth-watering flavor lingers in your palate. […]]]>

Few entrees are as delicious as biting through the crispy exterior of crispy golden fried shrimp. This starter is perfect to kick off an evening filled with incredible food and great company.

Preparing these delicious fried shrimp won’t even take 45 minutes and you’ll savor every bite as the mouth-watering flavor lingers in your palate.

Tips when making Golden Fried Shrimp

After preparing the batter for the prawns, let the batter rest for 15 minutes. The reason for letting your dough rest is to activate the baking powder for a lighter, crispier result. So even if you’re in a hurry, avoid rushing the batter’s rest period.

Remember to clean the shrimp and unscrew them. To prevent the shrimp from rolling up, cut slits on the inside of the shrimp.

When frying the prawns, place them in the hot oil in batches and let them fry until golden brown. Make sure not to overload the pan.

Prepare this starter once and you’ll have a new favorite to start a delicious evening.

Looking for tastier recipes to make for your family and friends? Take a look at our recipe page, we have some great suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.

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How to Get Rid of Mosquitoes: Expert Tips to Avoid Bites https://bantamnyc.com/how-to-get-rid-of-mosquitoes-expert-tips-to-avoid-bites/ Sat, 21 May 2022 08:00:12 +0000 https://bantamnyc.com/how-to-get-rid-of-mosquitoes-expert-tips-to-avoid-bites/ Knowing how to get rid of mosquitoes is crucial. Some types are capable of spreading serious disease, and while the majority are just a nuisance, itchy bites are never welcome. In the yard, mosquito repellent plants can help create an unwelcoming environment for these bloodsuckers, and there are a host of other measures you can […]]]>

Knowing how to get rid of mosquitoes is crucial. Some types are capable of spreading serious disease, and while the majority are just a nuisance, itchy bites are never welcome.

In the yard, mosquito repellent plants can help create an unwelcoming environment for these bloodsuckers, and there are a host of other measures you can take outside and inside your home to prevent them. remove.

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The Century Room now serves small bites with all that jazz (MENU) https://bantamnyc.com/the-century-room-now-serves-small-bites-with-all-that-jazz-menu/ Mon, 16 May 2022 17:02:22 +0000 https://bantamnyc.com/the-century-room-now-serves-small-bites-with-all-that-jazz-menu/ Nopalitos Ceviche and shrimp cocktails and cheese plates, oh my The Congress Hotel’s Century Room has been beaming its tunes downtown for a few months and is now gearing up for a fun spring and summer jam session. It’s been a blast so far, featuring top talent from Tucson and around the country […]]]>

Nopalitos Ceviche and shrimp cocktails and cheese plates, oh my

The Congress Hotel’s Century Room has been beaming its tunes downtown for a few months and is now gearing up for a fun spring and summer jam session. It’s been a blast so far, featuring top talent from Tucson and around the country – an eclectic mix of jazz genres, comedy shows, jazz harmonica experiences, and more. .

Photo courtesy of Century Hall

However, now there’s a new kind of beat hitting the corner of Congress and Fifth Avenue – a small bites menu, to be exact.

Take a look at the new small bites menu unique to Century-Room.

SMALL BITES MENU

  • Ceviche of nopalitos ($8) – grilled nopalitos, pico de gallo, and corn tortilla cups (add Sea of ​​Cortez shrimp for an additional $4)
  • Cheese Plate of the Century ($20) – assortment of cheeses and accoutrements, grilled Barrio Bread baguette
  • Marinated olives ($10) – poached shrimp, chipotle and lemon cocktail sauce
  • Shrimp cocktail from the Sea of ​​Cortez ($15) – poached shrimp, chipotle and lemon cocktail sauce
  • Candied and smoked nuts ($9) – assortment of smoked, roasted and candied nuts
Century Room Small Bites Menu

Photo courtesy of Century Hall

You have to wash it all down with something, don’t you?

Luckily, there’s plenty to order from the cocktail menu and even a collection of non-alcoholic drinks to savor throughout performances. The intimate jazz venue offers a range of schedules throughout the weekend, including a Friday night concert series, late-night concerts on Thursday and Saturday, and a Sunday night jam session.

You can check out the full performance schedule online, but in the meantime, start planning your cocktail setlist.

The Century Room at the Congress Hotel

Photo courtesy of the Century Room at the Congress Hotel

Exclusive cocktail menu

  • Tépache mullet – Hotel Congress Vodka, lime, tepache, ginger beer, pineapple
  • Sonora Sazerac – Whiskey Del Bac Dorado, Piloncillo, Angostura, Peychauds, Mezcal Banhez, Lemon, Orange, Tajin
  • The Spirit of the Southwest – Paranubes Agricole Rum, Uruapan Rum, Pineapple Plantation Rum, Ancho Reyes Poblano, Lemon, Mexican Coke
  • Meridian Jazz – Arette Tequila, Kalani Coconut, Lime, Pineapple, Reagans Orange, Himalayan Black Sea Salt

Exclusive cocktail menu

  • Smoke and mirrors – Hotel Congress Vodka, Nuestra Soledad Sotol, Cocchi Rosa, Regan’s Orange Bitters, Lemon, Citrus Smoke
  • old fashioned indigo – Empress Gin, Maple Syrup, Regans Orange Bitters, Angostura Bitters, Orange, Mezcal Banhez, Ghost Leaf
  • Earth Promise – Mezcal Banhez, Tequila Arette, Lime, Strega, Yellow Curry, Thai Chilli Oil
  • Noche De Los Muertos – Strawberry Washed Paranubes, Mezcal Banhez, Blood Orange, Meyer Lemon, Flying Lavender, Peychaud’s, Marigold
  • bite the bullet – Mezcal, Cocchi Torino Sweet Vermouth, Pierre Firand Dry Curacao, Allspice Dram, Mole, Vanilla Bean infused Del Bac Dorado
  • jazz hands – Xila Licor de Agave, Ancho Reyes Chili Liqueur, Lime, Orgeat, Pineapple, Egg White, Bittermans Hellfire Bitters, Orchid
  • Fernet and Coke – Fernet Vallet, Bourbon, Angostura Bitters, Mexican Coke, Smoked Vanilla
  • wild soul – Braulio, Cocchi Torino Sweet Vermouth, Banhez Mezcal, Monkey Shoulder Scotch, Passion Fruit, Peychauds, Orange
  • Curious confection – Washed Cacao Nib Banhez Mezcal, Ancho Reyes, Chocolate Liqueur, Horchata, Espresso Mousse, Cinnamon
The Century Room at the Congress Hotel

Photo courtesy of the Century Room at the Congress Hotel

Temperance menu

  • The cynic’s dilemma – Desert Forager Prickly Pear & Peach Shrub, apple cider vinegar, vanilla, Topo Chico, apple and cinnamon
  • fun bird – Cordial Carrot and Parsley, Lemon, Pineapple, Ginger Beer
  • Participation trophy – Beetroot, Local Honey, Lemon, Mango and Chili Tepache

The Century Club is located at 311 E. Congress St. For more information, visit hotelcongress.com or call (520) 622-8848.

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7 dishes we loved this week, from Arcane, Chiba and more https://bantamnyc.com/7-dishes-we-loved-this-week-from-arcane-chiba-and-more/ Mon, 16 May 2022 10:20:45 +0000 https://bantamnyc.com/7-dishes-we-loved-this-week-from-arcane-chiba-and-more/ Best Bites is a roundup of the standout dishes we’ve had over the past week: those that renewed our love for established places, caught our eye during a new opening, or freshly impressed us with creativity. and skills of Hong Kong’s talented chefs. From casual street snacks to meticulously curated tasting menus, these are the […]]]>

Best Bites is a roundup of the standout dishes we’ve had over the past week: those that renewed our love for established places, caught our eye during a new opening, or freshly impressed us with creativity. and skills of Hong Kong’s talented chefs. From casual street snacks to meticulously curated tasting menus, these are the best dishes to try in Hong Kong, and the plates we recommend taking a special trip for.

The best dishes we dined and savored this week:

Il Bel Paese Sheung Wan

The dish: La Nostra Lasagna (HK$148)

For a long time I booed and shouted at anyone who wanted to hear about my love for Il Bel Paese. It’s an unassuming place, tucked away at the bottom of the steps down from Sheung Wan’s Man Mo Temple. It’s not the only Il Bel Paese in town – I know places in Discovery Bay and Sai Ying Pun, among others – but to borrow a line from “Rifleman’s Creed”: there are many like it, but this one- this is mine.

It’s become a bit of a hangout for the off-duty F&B crowd, and the big difference might just be Robin and Raj, who’s been running the bar since I moved during the early days of the pandemic – you remember that maybe like the duo who taught you everything you know about rum over a splashy dinner at Carbone. They have become invaluable friends who are always ready to offer a drink, a story or, when hunger strikes, a good helping of the best lasagna in town. Crispy on top and fully melted in the center, it’s the perfect take-out after a long night of tequila sodas – or the perfect medicine for the next day. Put on your Garfield. — Nathan Erickson, editor

Il Bel Paese, 299 Queen’s Road Central, Sheung Wan, Hong Kong, +852 2528 2200

The baker and the bottler

The dish: Butter lettuce, whipped ricotta, toasted breadcrumbs (3 pieces) (HK$58)

A visit to The Baker & The Bottleman won’t be complete without at least one serving of their dangerously addictive beef scratching with ‘Mock Bacon’ seasoning (HK$58) — or, preferably, several servings; it goes down like air – at this point you will definitely feel a little guilty about your choices. So something green, then.

Their Butter Lettuce starter is the dormant hit you might overlook on the wine bar menu’s greatest hits tour, studded with arguably more interesting Scotch eggs (HK$85) and Beet Smoked Salmon (168 HK$), but here is your sign to take the fucking detour. Unlike the tossed greens which tend to be a mandatory order, the mother said, the dish is a salad you eat with your hands, with each bite-sized piece of lettuce luxuriously dressed (it’s is whipped ricotta!) and done with all that. -significant cracking.

It’s also really a dish you’d think of making at home – it looks so simple! – but probably never will be. Why would you! Grab three quarters at The Baker & The Bottleman and wash it down with a few glasses of vino. Then rinse and repeat. —Joey Wong, Editor

The Baker & The Bottleman, Shop No. G14 and G15 (Minor Portion), G/F and Shop No. F15A, 1/F Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong, +852 2817 8383

Esoteric

The dish: Brittany blue lobster rolled in avocado with toasted brioche, ikura, lemon jelly and dill (HK$388)

Avocado toast is usually served at Sunday brunch. But at Arcane, the avocado toast — a fancier and much more exciting take on the neighborhood staple — is thankfully a lunch, brunch, and dinner dish, as it should be. Sebastian Lorenzi, head chef at the modern European spot, has lent his culinary expertise and reinvented the humble fruit into a photogenic centerpiece that has found its way onto the restaurant’s Michelin-starred menu. Thin and delicate slices of perfectly ripe avocado are covered, then rolled with fresh lobster, assembled on a slice of perfectly toasted golden brioche. On top, lemon gel adds the perfect zing, balanced by the flavor of ikura and the freshness of dill. It’s a sweet and deliciously tempting bite that disappears in seconds. — Lorria Sahmet, editor

Esoteric3/F, 18 Lan Street, Central, Hong Kong

Greenhouse

The dish: Nice Salad (HK$148)

Glasshouse plates are meant to be shared, but I certainly don’t share their Nicoise salad. I’ve eaten a lot of salads in my life – at one point it was the only thing I ate – so believe me I know the world of mixed greens well and I know a good salad when I see a .

the Nicoise salad is a pretty standard salad. Google and you’ll find page after page of recipes. Everyone and their mother have their own interpretation. Food Network, BBC Good food, To taste… make your choice and get to work in the kitchen. Or, if you’re lazy like me, go to any Glasshouse store in Hong Kong and order their version.

Originating from the city of Nice on the French Riviera (hence its name), the classic Salad Niçoise includes fresh tomatoes, sliced ​​hard-boiled eggs and tuna in an olive oil vinaigrette, traditionally presented on a large platter. Some restaurants choose to play around with the ingredients, adding bell peppers, chopped shallots or steamed artichokes to fluff it up, but Glasshouse stays classic by only using the basics.

Now I’m not opposed to swelling Niçoise, but as a self-proclaimed salad purist, I would definitely opt for the classic if I had the choice. And Glasshouse does it perfectly. I swear, every bite of salad is better than the last. I attribute this to just the right amount of fatty tuna and the slightly tangy dressing that keeps me coming back for more. 10/10 would recommend, even if you don’t usually like greens. — Charmaine Ng, Editor

Glasshouse, Shop No. 101 & 101A, 1/F, Cityplaza, 18 Tai Koo Shing Road, Quarry Bay, Hong Kong, +852 2114 0063

Chiba

The dish: Chocolate Lava Cake with Ice Cream (HK$58)

Nathan Road is a place of wonder; it’s still a mystery to me why there is no Yakuza-inspired game set in the MK district of Hong Kong (yes, I know sleeping dogs exists, but I think we deserve a little better than that).

Either way, step into Chiba, a fusion cafe located two minutes from Yau Ma Tei station. The dimly lit retro interior, coupled with almost too loud pop music blaring through the speakers, makes this the perfect gossip spot – no one sees you, no one hears you.

After a keto seafood dinner and a signature savory platter decorated like a Japanese pond garden, it’s only fitting to end the night with a plate of lava cake. Coconut ice cream crumbles over the hot chocolate cake, melting in sweet streaks to fill the dish with another layer of sweetness. Sorry I was too busy eating to take a picture of the oozing chocolate lava, totally my fault. — Michelle Chan, Editor-in-Chief

Chiba, Room 2, 2/F, Kiu Kin Building, 566-568 Nathan Road, Mong Kok, +852 6127 7112

SP_CE

The dish: All day breakfast ($128)

An all day breakfast – my ultimate comfort food. No matter what kind of day I had, there’s nothing that can’t be fixed with a scrambled egg and avocado toast. The best thing about it? You can have it anytime – bright and early to start the day, a late lunch to pretend the day has just started, or a remedy after a night out.

I stumbled upon this cafe after discovering that one of my previous beloved brunches had stopped serving hot food. I desperately needed bacon and eggs. The portion was larger than I expected, with each ingredient doubling the size of what other cafes would typically serve. It also included all the meat and seafood a breakfast should have: bacon, ham and smoked salmon, which is great value. The creamy scrambled eggs were outstanding, with the perfect degree of fluffiness and saltiness. Just the way I like it. This is definitely my new go-to meal for curing all kinds of Monday, Tuesday, and Wednesday blues. — Leanne Lam, Social Media Manager

Carbon Drinks

The dish: Fries Steak Hanger (HK$255)

Carbon Brews has just opened its bar on Wyndham Street. Chef Sean Yuen specially created a menu that would help elevate the experience of each of the craft beers. This isn’t your everyday steak and fries. The Hanger Steak Frites consists of a California burger, smoked with a bone marrow sauce, veal bone, port wine, shallots, a selection of various herbs and served with potato fries Hand-cut Canadian Agria. For me the steak was so tender it melted in your mouth. I would highly recommend this dish to a meat lover who enjoys high gourmet food. — Austin Miao, Brand Content Manager

Carbon Brews, G/F, The Centrium, 60 Wyndham Street, Central, Hong Kong, +852 5409 4840

(Lead and featured image: Carbon Brews)

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The Carneros Estate Announces New Iteration of Popular ‘Bubbles & Bites’ Experience – The Durango Herald https://bantamnyc.com/the-carneros-estate-announces-new-iteration-of-popular-bubbles-bites-experience-the-durango-herald/ Thu, 12 May 2022 11:12:03 +0000 https://bantamnyc.com/the-carneros-estate-announces-new-iteration-of-popular-bubbles-bites-experience-the-durango-herald/ NAPA, Calif., May 12, 2022 (SEND2PRESS NEWSWIRE) — Founded in 1987, in Northern California’s Carneros appellation by the Champagne Taittinger family, Domaine Carneros is a winemaker of ultra-premium sparkling wines and pinot noirs in limited production. Effective May 1, the winery is pleased to announce a new menu for its popular Bubbles & Bites tasting […]]]>

NAPA, Calif., May 12, 2022 (SEND2PRESS NEWSWIRE) — Founded in 1987, in Northern California’s Carneros appellation by the Champagne Taittinger family, Domaine Carneros is a winemaker of ultra-premium sparkling wines and pinot noirs in limited production. Effective May 1, the winery is pleased to announce a new menu for its popular Bubbles & Bites tasting experience, first launched in 2018. Since its inauguration, it has been a special offer for visitors who wish to explore the versatility of sparkling wine with different cuisines. To date, the winery has focused on Asian, Mexican and Moroccan pairings and is now announcing its next targeted cuisine…Spain!

The art of sparkling wine pairing: bubbles and bites

Discover the versatility of sparkling wine in this unique wine pairing specially designed to showcase the flavors of Spain! The fourth showcase menu in the winery’s popular “Bubbles & Bites” tasting experience takes guests on a palatial journey through Spain with five “bites” – four savory, one sweet – each thoughtfully paired with a wine dynamic sparkling wine from Domaine Carneros:

Pan de Pisto A slice of toasted baguette is topped with a classic Spanish stew of tomatoes, onions, eggplant, green and red peppers and shavings of Manchego cheese Accompanied by Ultra Brut 2017

Tortilla Espanola with Mojo Rojo y Verde Egg and potato omelette served with a vibrant sauce of garlic, chilli, smoked paprika and cumin Cuvée Brut du Domaine jumelé 2017

Gambas al Ajillo Prawns sautéed in garlic and Spanish olive oil Paired 2018 Brut Rosé

Solomillo with Romesco sauce Juicy pork tenderloin served with a classic Romesco sauce of tomatoes, roasted red peppers and grilled almonds Jumelé 2017 Vermeil Demi-Sec

Tarta Vasca with rosemary caramel Rich cheese tart with rosemary flavored caramel Jumelé 2017 Vermeil Demi-Sec

Led by their most seasoned wine educators, this experience will open palates to a new side of sparkling wine.

DETAILS: Appointments start May 2 60-minute experience $95 (cost does not include tip or sales tax)

Book online or by contacting the domain directly: 707-257-0101 x 150 or reservations@domainecarneros.com

This unique tasting experience is available for groups of 2 to 6 people, guests 21 years and older. 48 hour cancellation. The winery offers specialized versions of this experience for groups of 7 or more. Please call for details.

NB * dietary restrictions can be accommodated, please call the winery to discuss any specific requirements.

ABOUT THE CARNEROS DOMAIN:

Founded in 1987, Domaine Carneros reflects the hallmark of its founder, Champagne Taittinger, by creating a vision of terroir sparkling wine and preserving the quality principles of the traditional production method. Located entirely within the Carneros AVA between Napa and Sonoma counties, the estate’s six vineyards total approximately 400 acres with 150 acres planted to Chardonnay, 250 acres planted to Pinot Noir, with the remaining acres currently under development. The winery focuses on making ultra-premium Carneros sparkling wines grown largely on the estate and limited-production Pinot Noirs.

The Château du Domaine Carneros has become a landmark and a symbol of the region. The architecture and interior design were inspired by the 18th century Chateau de la Marquetterie owned by the Taittinger family in the Champagne region of France. In March of this year, the San Francisco Chronicle named Domaine Carneros one of the top 25 Bay Area wineries to visit.

The winery also places great importance on preserving the environment and has been a leader in a wide range of environmental endeavors. The roof of the pinot noir cellar adjacent to the chateau houses a solar panel which was the largest of any cellar in the world when it was installed and this year a new state-of-the-art micro-grid system will help the cellar with 85% of its energy needs. The winery has an ongoing commitment to creating a lighter footprint on the earth. Two of its most recent environmental awards have been the California Green Medal for Domaine Carneros’ demonstration of “smart business through efficiency, cost savings, and innovation through the implementation of sustainable practices. “, and in 2020, the Napa Climate Now Climate Champion in the Business category.

Find out more: https://www.domainecarneros.com/

MEDIA CONTACT: For more information, images and interviews, please contact Charles Communications Associates at press@charlescomm.com or 415-701-9463.

SOURCE OF INFORMATION: Domaine Carneros

This press release has been issued on behalf of the source of the information (Domaine Carneros) which is solely responsible for its accuracy, by Send2Press® Newswire. The information is believed to be accurate but not guaranteed. Story ID: 81700 APDF-R8.5

&Copy; 2022 Send2Press®, a press release and electronic marketing service of NEOTROPE®, California, USA.

To see the original version, visit: https://www.send2press.com/wire/domaine-carneros-announces-new-iteration-of-popular-bubbles-bites-experience/

Disclaimer: The content of this press release was not created by The Associated Press (AP).

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Looking for budget-friendly bites to feed a crowd? Nova Scotia’s home chefs have some suggestions https://bantamnyc.com/looking-for-budget-friendly-bites-to-feed-a-crowd-nova-scotias-home-chefs-have-some-suggestions/ Tue, 10 May 2022 17:07:39 +0000 https://bantamnyc.com/looking-for-budget-friendly-bites-to-feed-a-crowd-nova-scotias-home-chefs-have-some-suggestions/ Looking for money-saving bites to help cut the cost of your grocery bills amid today’s rising costs? Mary Janet MacDonald of Port Hood, Cape Breton has an idea to help families. Her website, Tunes and Wooden Spoons, has recipes and tutorials for a wide variety of dishes. She does a cooking tutorial live from her […]]]>

Looking for money-saving bites to help cut the cost of your grocery bills amid today’s rising costs?

Mary Janet MacDonald of Port Hood, Cape Breton has an idea to help families. Her website, Tunes and Wooden Spoons, has recipes and tutorials for a wide variety of dishes. She does a cooking tutorial live from her kitchen every Sunday via her Facebook page.

MacDonald’s inexpensive meal is his sweet and easy chili and herb bread.

“Good friends of ours, Peter and Janet MacKenzie, had a simpler version, but I added extras to it to make it my own and we love it,” she says.

MacDonald makes his chili in a six-quart Dutch oven. It serves eight to 10 people at a cost of around $15.

She says she is successful “when the family gets together for a late night get-together or especially if friends are over for the Super Bowl. A large dish from a bowl.

But it wouldn’t be chili if it didn’t have a secret ingredient.

“The crushed pineapple is the secret ingredient and some people think they’re not going to like it, but when they taste it they say, ‘This is my new favorite chili recipe,'” she says.

Sweet and easy chili and herb bread from Mary Janet MacDonald.  - Contributed
Sweet and easy chili and herb bread from Mary Janet MacDonald. – Contributed

Vegan option

Devon Huston of Halifax, NS loves to cook and her Instagram account proves it: @weeatingoodtonite.

Her favorite cheap dish is a pan-fried, vegan fermented purple dumpling.

Huston’s wife is vegan, “so whenever we go out to dinner, we usually buy all the vegan options and try them all.”

He says: “We found these dumplings at a restaurant on Queen Street in Halifax and they were so good we had to learn how to make them at home because we were ordering too many.

He shares that his recipe should make 70-80 dumplings, “which, if eaten on their own, should serve three to four people. However, the two of us usually manage to finish them all in one sitting.

Huston says that although the dish is vegan, “it’s still high in protein, with a nice creamy filling thanks to the tofu.”

Do it at home:

Sweet and Easy Chilli from Mary Janet MacDonald

Ingredients:

  • 1 pound ground beef
  • 1 can 796 ml herbed tomatoes
  • 1 can 680 ml tomato sauce
  • 1341 ml crushed pineapple
  • 1 can 398 ml brown beans in tomato sauce
  • 1 can 398 ml kidney beans (drained)
  • 1 can 398 ml black beans (drained)
  • 1 can 341 ml corn kernels (drained)
  • 5 tablespoons chilli powder

Directions:

Brown the ground beef, drain and place in a Dutch oven. Add all the rest of the ingredients. Bring to the boil then simmer for 15 minutes. Serve with cornbread, cookies or herb bread.

For: Eight to ten people

Herb Bread from Mary Janet MacDonald

Yeast:

  • 1 cup lukewarm water
  • 1 teaspoon of white sugar
  • 2 1/2 teaspoons active dry yeast (or 1 packet)
  • Mix and leave for 10 minutes

Directions:

In a large mixing bowl, add:

  • 1 cup hot milk (30 seconds in the microwave)
  • 3 teaspoons of salt
  • 1 tablespoon of white sugar
  • Mix well and add:
  • 2 tablespoons melted butter (10-15 seconds in the microwave)
  • 1 tablespoon olive oil
  • 2 teaspoons dried basil (or 1 teaspoon)
  • 2 teaspoons oregano (or 1 teaspoon)
  • 1 teaspoon garlic powder (or 1/2 teaspoon)

(These spices are my choice only – you can add your own – like Italian seasoning, onion seasoning, maybe some sliced ​​green onions – your choice)

Mix well and add to the yeast mixture.

In a separate bowl:

Measure out five cups of all-purpose flour (or bread flour if you have it). Add one cup at a time until you have added about four cups. Use some of the remaining flour to sprinkle on your work surface. Keep adding flour until the dough is no longer sticky and knead for two to three minutes.

Put about a teaspoon of olive oil in a bowl and spread it out and put the dough in the bowl (get oil all over the dough). Cover loosely with plastic wrap and let rest for 45 minutes.

Place the dough on the work surface and divide it into three equal pieces (or just leave it whole and shape it into a free-form loaf and place it on a parchment-lined cookie sheet). If split into three pieces, roll each piece into a long piece about one to two inches thick and about 14 inches long. Place these three pieces lengthwise on the parchment-lined cookie sheet. Braid the bread from top to bottom. Tuck in the edges of the dough at the top and bottom.

Whisk an egg, then brush it with a pastry brush over the top of the braid and sprinkle a little kosher salt on top (just a tiny bit – and that’s optional). Let rise 15 minutes.

Preheat your oven to 400 degrees and bake the bread for 25-30 minutes. Cool slightly before slicing.

Devon Huston and his wife are big fans of pan-fried purple fermented vegan ravioli.  - Contributed
Devon Huston and his wife are big fans of pan-fried purple fermented vegan ravioli. – Contributed

Devon Huston’s Pan-Fried Purple Fermented Dumplings

Equipment needed: Blender, four inch diameter cookie cutter

Suggested Equipment: Cheesecloth (or something similar like a fine-mesh strainer or reusable mesh produce bags) and a pasta roller (hand or KitchenAid attachment)

Ingredients for Purple Ferment:

  • 900g purple cabbage (about 2/3 head of red cabbage)
  • 2 fresh beets
  • 1 small red onion
  • 3 cloves of garlic
Dumpling wrappers being prepared.  - Contributed
Dumpling wrappers being prepared. – Contributed

Ingredients for the dumplings:

  • 4 cups all-purpose flour
  • 1 cup lukewarm water

Additional ingredients:

  • 1 tablespoon chopped ginger
  • 2 packets of extra firm tofu
  • Soya sauce
The purple ferment mix can be made up to 10 days before making your dumplings, says Devon Huston.  He likes to let the mixture ferment for a minimum of five days.  - Contributed
The purple ferment mix can be made up to 10 days before making your dumplings, says Devon Huston. He likes to let the mixture ferment for a minimum of five days. – Contributed

Optional toppings:

  • Roasted sesame seeds
  • Chili oil (can be made at home with pantry items)
  • Chive

Directions:

Slice all fermentation ingredients and place in a large saucepan. Cover with water until all vegetables are submerged, adding 1 tablespoon salt per 2 cups water. Leave to ferment for at least five days, up to 10 (the farthest I’ve let it sit so far).

Before you begin assembly, add the flour and warm water to a bowl, stir until fully combined, and knead for about 15 minutes by hand, or six to eight minutes with a dough hook on your stand mixer.

Roll out your flour into a log shape about three inches thick and pinch the doughnut-shaped ends. Set aside covered with cling film or a damp cloth and leave to stand while preparing the other components.

Drain the purple ferment in a colander then add half to the blender along with a block of tofu and the ginger. Blend until smooth. Repeat with the other half of the ferment and the other block of tofu. This will most likely need to be done in two batches, depending on the size of your blender, but if you can fit it all in one go, do it.

Pour this mixture through a cheesecloth and strain further until you have a manageable texture that will stay in a solid mass rather than melting the sides of your dumplings.

Cut your donut into wedges and roll them as thin as possible – so thin you can see your fingers on the other side (the rolling pin is extremely handy here). Brush each side of the baking sheet with flour then use the cookie cutter to shape the meatballs.

Begin assembly:

Pour some of the purple mixture into a dumpling batter. Mix as much as you can, the wrappers are just a container to dip this purple goodness into. Pinch the outside until it’s sealed. Wetting the edges with water is not necessary with homemade wrappers.

Heat a nonstick skillet over medium heat with oil. Place the meatballs in the skillet and fry them until golden brown, when they have reached the perfect level of crispy brown, add about half a cup of water to the skillet and cover (let finish cooking). steam cooking).

Plate of dumplings and garnish with sesame seeds, chives and optional oil. Serve with soy sauce.

Serves: three to four people (70-80 meatballs)

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Eurovision Culinary Contest: Stars Share Their Country’s Favorite Bites https://bantamnyc.com/eurovision-culinary-contest-stars-share-their-countrys-favorite-bites/ Mon, 09 May 2022 06:42:06 +0000 https://bantamnyc.com/eurovision-culinary-contest-stars-share-their-countrys-favorite-bites/ The Eurovision Song Contest is back in 2022, in Turin, Italy! Tune in to the exclusive Australian primetime show on SBS and SBS On Demand May 13, 14 and 15. For full details visit sbs.com.au/Eurovision and join the conversation using #SBSEurovision If there’s anything to take away from this year’s Eurovision Song Contest, it’s to […]]]>

The Eurovision Song Contest is back in 2022, in Turin, Italy! Tune in to the exclusive Australian primetime show on SBS and SBS On Demand May 13, 14 and 15. For full details visit sbs.com.au/Eurovision and join the conversation using #SBSEurovision

If there’s anything to take away from this year’s Eurovision Song Contest, it’s to live a healthy life. We have Citi Zēni from Latvia who urges us to eat salad and the duo Subwoofer from Norway who wants to “Give this wolf a banana”. But besides eating plant-based diets, what else do our Eurovision stars like to feast on?

We’ve asked some of this year’s contestants to share their favorite snack or dish from the country they represent, and let’s just say we can forgive them if they’re having a ‘cheat day’ since Eurovision is the excuse. perfect for gorging on special rates.

Australia: Sheldon Riley

Of course, we couldn’t write this list without adding Sheldon Riley’s two zests, so that’s where our snack trail begins. The Australian Eurovision representative told SBS Food that his Filipino grandparents inspired a dish close to his heart.

“I spent a lot of time with my grandparents when I was little. There’s this Filipino dish called adobo, and it’s one of my favorite dishes that they taught me how to cook. I I can do it really well, and my partner loves it, and it’s really nice to see him love Filipino culture and food,”

“It just smells good, and that’s just the feeling you get.”

You also give us the Sheldon warmth and fuzziness with your choice of food — and your voice.

Montenegro: Vladana Vucinic

After a two-year absence from the competition, Montenegro is back with singer Vladana Vucinic representing the Balkan nation. Besides singing, her other favorite pastime is feasting on a dish from Montenegro.

“My favorite dish is called japraci. It is a mixture of minced meat and rice rolled into a raštan, which is a variety of black cabbage that only grows in Montenegro,” Vucinic told SBS Food.

“We only have japraci for special occasions like New Year’s Eve, and my mom used to make it the best. Dad came right behind!”

Estonia: Stefan Airapetjan

Pancakes may be a breakfast staple in singer Stefan Airapetjan’s home country of Estonia, but it’s another morning favorite that catches his eye: omelettes.

Airapetjan tells SBS Food that this egg-heavy meal gives him a sense of nostalgia for his Armenian roots.

“My grandmother in Armenia used to make me an omelette with cilantro, oil and lavash bread, and eating it just reminds me of her and how happy it made me when I was a child .”

Germany: Malik Harris

German Malik Harris could sing rock stars when he steps onto the Eurovision stage, but he raves about his favorite carb-filled dish, käsespätzle (often called the German version of mac and cheese), when not on stage.

“There is no place on earth where käsespätzle as perfect as in Bavaria, Germany.”

“Since I try to live mostly vegan, I would go with vegan käsespätzle“, says Harris, born in Bavaria.”Kasespatzle is a typical Bavarian dish that I like to have with lots of pepper because it always reminds me of home because there is no place on Earth where käsespätzle as perfect as in Bavaria, Germany.”

Switzerland: Marius Ours

Her track may be reminiscent of “Boys Do Cry,” but her snacking memories are full of tears of joy and dreams of cheese. After leaving Australia when he was just eight years old, Marius’ family settled in the Appenzellerland region of northwest Switzerland and with that comes Appenzeller cheese, a cheese alpine hard cow’s milk.

“A good snack, especially with fresh homemade bread on a cheese board (mainly Appenzell cheese!), fruit, nuts or pickles. Depending on the time of day, a glass of red wine was also a delicious choice to take with it.”

Greece: Amanda Georgiadis Tenfjord

Greek Amanda Georgiadis Tenfjord is no stranger to dietary challenges. She undertook one on what was a hot, pork-filled summer in Greece.

Tenfjord says, “My favorite dish is gyros because it has all the good stuff like tzatziki, fries, tomato and pork, and I even set myself a personal challenge when I was 16 to eat a gyro by day in summer.”

And were Tenfjord’s efforts worthy of a Guinness World Records entrance?

“I ate 64!” she says.

That’s one way to wrap up this list!

Do you like this story? You can follow the author on Instagram @theroamingflamingo.

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May Day rallies across Europe ask for more help as inflation bites https://bantamnyc.com/may-day-rallies-across-europe-ask-for-more-help-as-inflation-bites/ Sun, 01 May 2022 18:37:27 +0000 https://bantamnyc.com/may-day-rallies-across-europe-ask-for-more-help-as-inflation-bites/ Tens of thousands of people marched in cities across Europe on Sunday for May Day protests to honor workers and shame governments for doing more for their citizens. In France, protesters shouted slogans against newly elected President Emmanuel Macron, a development that could set the tone for his second term. Tensions erupted in Paris, as […]]]>

Tens of thousands of people marched in cities across Europe on Sunday for May Day protests to honor workers and shame governments for doing more for their citizens. In France, protesters shouted slogans against newly elected President Emmanuel Macron, a development that could set the tone for his second term.

Tensions erupted in Paris, as protesters smashed the windows of some banks, a fast food restaurant and a real estate agency, apparently in part the work of masked men dressed in black. The French police intervened by firing tear gas canisters. That didn’t stop a woman from attacking a firefighter trying to put out a street fire.

Interior Minister Gérald Darmanin said 45 people had been arrested so far, including the young woman. Eight police officers were injured, he said, calling the perpetrators of the violence “thugs” who were trying “to prevent the right to demonstrate”.

Protesters stand next to rubbish and materials that were set on fire during a May Day demonstration march of the Republic, Bastille to the Nation, in Paris, France, Sunday, May 1, 2022.

Lewis Joly | AP Photo

May Day is often a time of strong emotions for workers in Europe, and protests over the past two years have been limited by pandemic restrictions.

Turkish police moved quickly in Istanbul to surround protesters near the closed Taksim Square – where 34 people were killed in a May Day event in 1977.

On Sunday, Turkish police arrested 164 people for protesting without a permit and resisting police in the square, Istanbul’s governor’s office said. On the Asian side of sprawling Istanbul, a rally organized by the May Day unions drew thousands of people who sang, chanted and held up banners.

Berlin Mayor Franziska Giffey briefly interrupted her May Day speech at a union rally where someone threw an egg at her but missed. Giffey, of the centre-left Social Democrats, was met with loud protests during her speech. Giffey called egg throwing “neither useful nor politically valid”.

In Italy, after a two-year pandemic lull, an outdoor mega-concert was held in Rome after rallies and protests in cities across the country. Along with improving conditions for workers, peace was an underlying theme, with many calls for an end to Russia’s war in Ukraine. Italy’s three main unions held their main rally in the hilltop town of Assisi, a frequent destination of peace protests.

“It’s a May Day of social and civil commitment for peace and work,” said the head of the Italian CISL union, Daniela Fumarola.

Rising inflation and fears of upcoming food shortages due to the war in Ukraine were fueling discontent around the world.

Thousands of workers, unemployed and pensioners marched peacefully in North Macedonia’s capital, Skopje, to demand wage increases and respect for workers’ rights. Inflation, at an annual level of 8.8% in March, is at its highest level for 14 years.

Darko Dimovski, head of the country’s Federation of Trade Unions, told the crowd that workers were demanding a general wage increase.

“The economic crisis has swallowed up workers’ wages,” he said.

In France, the May Day rallies – which took place a week after the country’s presidential election – were intended to show centrist Macron the opposition he could face in his second five-year term. Opposition parties, including far-left and far-right, are seeking to smash the majority of his government in France’s legislative elections in June.

The Paris march was led by far-left leader Jean-Luc Melenchon, who came third in the first round of the presidential election and is in talks with other left-wing parties in France, including the Socialists once dominant who are struggling to exist. Melenchon called on potential partners to band together to prevent Macron’s centrists from dominating parliament as they currently do.

“Our goal is victory,” he said.

Some 250 marches and demonstrations took place across France. All were pressing Macron for policies that put people first and condemning his plan to raise the retirement age in France from 62 to 65. Macron says this is the only way the government can continue to provide good pension benefits.

“May Day is the time to stand up for a reduction in working hours. This reduction means one essential thing – that workers should get a bigger share of the wealth,” Melenchon said, condemning the violence at the march. of Paris, which he says overshadows workers’ concerns.

In a first, the French far-right leader Marine Le Pen was absent from her party’s traditional wreath laying at the foot of a statue of Joan of Arc, replaced by the interim president of her National Rally party. Le Pen was beaten by Macron in the April 24 presidential run-off and plans to campaign to retain her seat as legislator.

“I come to tell the French that the ballot is not over. There is a third round, the legislative elections,” said Jordan Bardella of the National Rally. “It would be incredible to leave full powers to Emmanuel Macron.”

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Nigerians forego staple foods as inflation bites https://bantamnyc.com/nigerians-forego-staple-foods-as-inflation-bites/ Sat, 30 Apr 2022 10:59:00 +0000 https://bantamnyc.com/nigerians-forego-staple-foods-as-inflation-bites/ The recent rise in food prices has caused many Nigerians to rethink the way they consume food. Some have adjusted it based on their budget realities while others have completely overhauled their diets to suit their income. Food items such as turkey, fish, beef, sausages, milk and other sources of animal protein are rapidly being […]]]>

The recent rise in food prices has caused many Nigerians to rethink the way they consume food. Some have adjusted it based on their budget realities while others have completely overhauled their diets to suit their income.

Food items such as turkey, fish, beef, sausages, milk and other sources of animal protein are rapidly being exempted from family diets due to their soaring prices.

A Twitter user expressed his disdain for the current situation and how he is coping with it.

“It’s crazy how food inflation in Nigeria just forces you to give up certain foods and get on with your life. I didn’t buy turkey as it costs 3200 naira per kg. I stopped buying sardine when it became N380. he said.

Others expressed the anxiety they feel every time they go to the markets as food prices always exceed their budget.

“Inflation forced me to stop buying noodles, yams, sardines, spaghetti, eggs, etc. The list is endless. Sometimes I’m even afraid to go to the market. said Twitter user @fynest_fine.

The table below shows the increase in average food prices according to the National Bureau of Statistics.

Citing reports from the BNS on some food prices, FBN Quest capital, an investment firm, noted that the 43 food products studied rose by around 28.8% on average annually. From month to month, the average price increase was 2.5%.

Popular food franchise Chicken Republic recently added a new “Egg star” combo to its menu. This new combo contains rice or spaghetti, with stew and a boiled egg and is priced at N500. This came as a surprise to Nigerians as the franchise is known to be a strictly chicken menu.

Also Read: Inflation is biggest risk to overall political stability in Nigeria, says EIU

In 2020, their “spaghetti refuel with spicy pepper sauce and delicious chicken” was N500, the same price as the “Egg star” menu in 2022. This menu belongs to the franchise’s affordable daily meal, which is makes other affordable meals but the “Egg Star” is their most affordable. This is how everyone can afford a meal and they can stay in business.

“Inflation is at work here. Business owners must constantly improvise. Either they increase the price of their merchandise or they substitute. Imagine the cost of chicken 2 years ago vs what is available now,” @owolabibosun tweeted on the matter.

People are now coping with rising food inflation by foregoing a particular food for a cheaper one or skipping one meal a day to stick to their budget.

Glory Fadipe, Head of Research at FCMB, in a conversation with BusinessDay said, “Many families skip meals or eat lesser portions, they get the cheapest products, regardless of quality, they have to just break even and nothing can be done about it.”

She talked about how certain foods quickly become meals that are eaten once in a while.

“Staples now become unique things on the blue moon. Chicken, fish like Titus are now expensive,” Fadipe said.

“Even for ordinary mortals, commodities have become expensive. I don’t even buy snails anymore and I earn so much.

One of the causes of rising food prices, as noted in the FBNQuest report, is increased insecurity in the northern states of Nigeria, where many agricultural commodities originate.

The report found that another major factor is the price pass-through effect of imported food due to the Russian-Ukrainian war, which is felt globally due to rising fuel prices. and raw materials. This is likely to be felt more in the months to come if the war persists. Food import inflation rose about 8 basis points to 17.56%.

Office not represented
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Eid Al Fitr 2022: 10 budget bites under $10 in Qatar https://bantamnyc.com/eid-al-fitr-2022-10-budget-bites-under-10-in-qatar/ Wed, 27 Apr 2022 05:16:04 +0000 https://bantamnyc.com/eid-al-fitr-2022-10-budget-bites-under-10-in-qatar/ Image Source: FILE IMAGE Ten budget bites under $10 in Qatar Qatar Tourism reveals the best budget restaurants for big appetites without breaking the bank. For less than $30 a day, fans can sample authentic Middle Eastern flavors or any international cuisine for breakfast, lunch, and dinner, as well as local teas and “qahwa” coffee […]]]>
Image Source: FILE IMAGE

Ten budget bites under $10 in Qatar

Qatar Tourism reveals the best budget restaurants for big appetites without breaking the bank. For less than $30 a day, fans can sample authentic Middle Eastern flavors or any international cuisine for breakfast, lunch, and dinner, as well as local teas and “qahwa” coffee for increase their energy levels in preparation for the excitement of the game.

Qatar Tourism COO Berthold Trenkel said: “Sometimes all a traveler wants is a quick, affordable yet delicious meal to get through the day. In Qatar, visitors can have shawarma with meat fresh off the grill, or dip hot falafel in tahini for just a few Qatari riyals. With an endless portfolio of pocket-sized bites around every corner, sometimes the simplest meals are the best. Football fans should prepare to be wowed by our low-priced candy. and savory sensations.”

While Qatar excels in luxury offerings, the country also allows for budget dining without skimping on quality. The road to the FIFA World Cup has never been smoother.

Shay AlShomous: Located in a corner of Souq Waqif, Shay AlShomous is owned and actively managed by a renowned Qatari woman called Shams Al Qassabi. Biryani Corner With all menu items under $7, this is a go-to place for authentic Qatari cuisine. Good tip: the restaurant is known for its breakfast.

Chapati & Karak: It’s always tea time at Chapati & Karak. Located in the Katara Cultural Village, this establishment serves up an assortment of flavored chapatis and innovative teas to quench sweet and savory cravings, for less than $2. Tip: Perfect for a quick mid-day snack.

Karak Mqanes: Karak Mqanes serves traditional Qatari cuisine with a touch of local charm. With more than 20 establishments serving recipes shared from generation to generation, Karak Mqanes is known for its Qatari breakfast, desserts and authentic karak. Most menu items are under $5. Tip: Make sure you leave room for dessert.

Chapati in Karak Mqanes.

Central Restaurant Turkey: Located in the heart of the city, Turkey Central is known to locals and expats alike for its mouth-watering menu, generous prices and prompt service. Menu options start from $1, with plates big enough for two to share. Restaurant favorites include the mixed mezze ($8), mixed grill ($9), grilled half chicken ($7), and the famous lamb chops ($10). Tip: make sure you arrive early, as it’s first come, first served and always packed with customers.

Petra: Visitors can travel to any place in Petra for a taste of the Middle East. With all the sandwiches under $2, it’s a trendy destination for a bite to eat on the cheap. Popular choices include falafel and chicken sandwiches. Tip: order two, no one stops at just one.

Istanbul Marmara Restaurant: Customers can mark “eating shawarma in Qatar” on the checklist with one of the best in Marmara. Priced at $3.50 and $2 respectively for a large shawarma and a regular sized shawarma, this restaurant is always full of people at all times of the day and night. Tip: the restaurant is open from 9 a.m. to 4 a.m.

Sabah W Masa: At $5.20, this Lebanese restaurant serves up some of the best falafel in town. Fresh Lebanese cuisine is available on the go from an extensive menu suitable for breakfast, lunch and dinner. Tip: One main menu order is good for two people.rak

Café Ali Al Naama: Visitors can dine in the hustle and bustle of Souq Waqif at this local restaurant. Adorned with traditional seating, Ali Al Naama Cafe has become a crowd favorite for its quick service and low-cost menu with most items under $4. Tip: The combination of egg and cheese paratha and a cup of Karak is the perfect meal combination.

Biryani Corner: Visitors in the mood for South Asian cuisine can grab a hearty plate of biryani for under $5 at this local eatery. The selection includes vegetables, eggs, chicken and mutton biryani to satisfy everyone’s appetite. It’s best for a quick takeout. Tip: Order a side of papadum, pickled vegetables and yogurt to make any meal a feast.

Tea time: With an extensive menu available 24/7 and most dishes under $4, TeaTime is a night owl’s dream. With branches all over the city, visitors can grab a burger, wrap, snacks and its famous Karak wherever they go. Tip: Most branches don’t have a dining room, so it’s best for a quick takeout.

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