BISTRO 236 Spring 10 - Bistro 2236 Banquet Menu TIPS AND...

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Bistro 2236 Banquet Menu TIPS AND CAVEATS Olives - A selection of olives will be available for service. Wear gloves or use a utensil when portioning this item. Service of the olives will be “family style” on the table. Make note of the different varieties available and taste them all. Focaccia - A simple mix, proof, and bake recipe. The sea salt topping and extra virgin olive oil (EVO) provide the flavor of this popular bread (be generous). Be sure to set up a dish of EVOO for dipping at your table. After baking wear gloves or use utensils when handling this product. Mushroom Ravioli- Making fresh pasta is as rewarding as making fresh bread. We believe taking a handful of basic dry ingredients and creating such an incredible transformation by adding liquid and heat is one of the world’s oldest culinary achievements. Many cultures have their version of pasta, and all are very good! When making ravioli there are a few things to remember: Do not overfill and never overcook the pasta. When cooking pasta always use plenty of water (slightly salted) and don’t add the pasta to the pot until a good rolling boil is achieved. The sauce is going to
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This note was uploaded on 04/28/2010 for the course HADM 2236 taught by Professor Spies during the Spring '09 term at Cornell University (Engineering School).

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BISTRO 236 Spring 10 - Bistro 2236 Banquet Menu TIPS AND...

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