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Grilled Lamb Chops
For the steak seasoning, I like Pensey's Chicago Seasoning, but use whatever seasoning you like.
For 2
- 4 loin lamb chops, 1 ½ lbs and 1 ½ inches thick, fat trimmed
- 4 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon steak seasoning
- 2 lemon quarters
In a zip-lock bag combine the lamb chops, oil, lemon juice and steak seasoning. Close the bag and mix well. Refrigerate the lamb chops overnight.
Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. Remove the lamb from the refrigerator 30 minutes before cooking.
Transfer the lamb chops to the grill. Cook 5 minutes,; turn and cook 5 minutes. Remove to a plate, cover with foil and let rest for 5 minutes. Serve with the lemon quarters.
If making the potatoes on the grill leave continue to cook them while the lamb chops rest.
Grilled Potatoes
For 2
- 2 Yukon Gold Potatoes, quartered
- 2 tablespoons olive oil
- 1 small clove garlic, minced
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon each salt and black pepper
Boil the potatoes in water for 6 minutes, until slightly cooked but firm in the center. Drain potatoes in a colander. Dry on paper towel.
Place the olive oil, garlic, oregano, salt and pepper in a mixing bowl. Add the potatoes and mix well.
Place a piece of heavy-duty foil on the opposite side of the grill from the lamb chops. Spread the potatoes in a single layer on the foil. Cook for 15 minutes, turning once halfway through cooking..
Cucumber Tomato Salad
For 2
- 1 cucumber, peeled if bitter, sliced thin
- ¼ cup chopped red onion
- ¼ teaspoon Kosher salt
- 1 medium tomato, halved and sliced
- Ranch Dressing, recipe below
Place the cucumber slices in a bowl and sprinkle with the kosher salt. Toss to distribute the salt evenly around the cucumber. Let sit for 20 to 25 minutes while the salt helps pull excess moisture out of the cucumbers. Then rinse off the salt, drain the cucumbers and dry them with paper towels
Combine the cucumbers, tomatoes and red onion. Refrigerate until serving time. When ready to serve, dress the salad with some of the ranch dressing.
Homemade Ranch Dressing
- 1/2 cup low-fat buttermilk
- 1/4 cup low-fat mayonnaise
- 1 tablespoon white wine vinegar
- 1 small clove garlic, grated
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- Pinch of onion powder
- Pinch of paprika
- Sea salt and freshly cracked pepper, to taste
Combine the buttermilk, mayonnaise, vinegar, garlic, chopped herbs, onion powder, paprika, sea salt and freshly cracked pepper, to taste. Mix until well combined then cover and place into a refrigerator for at least 30 before serving so the flavors have time to mingle.
Swordfish and Zucchini Kebabs
For 2
- 2 tablespoons extra virgin olive oil olive oil
- 1 Swordfish Steak, 1 inch thick (about 12 oz)
- 1 large clove garlic, sliced
- 1/2 teaspoon grated lemon zest
- Black pepper
- 1 medium zucchini, trimmed
- 10 squares of red onion
- Olive oil
- Salt and pepper
- 2 skewers
Place swordfish in a glass dish, sprinkle with lemon zest and black pepper, scatter garlic over the fish and pour olive oil over all. Cover and refrigerate for several hours.
Cut the zucchini in half lengthwise. Cut each half into 1 inch pieces. I had 10. Remove 2 red onion rings from a large onion. Cut each ring into 5 – one inch pieces.
Remove the garlic from the fish and cut the fish into 10 – one inch pieces.
Tread 2 skewers, alternating fish, zucchini and onion. Pour the dripping from the fish marinade over the skewers.
Heat an outdoor grill to high and oil the grill grates. Place the skewers on the grill and close the cover. Lower the heat to medium. Cook about 12 minutes until the fish is cooked through, turning the skewers halfway through the cooking time. Serve the kebabs over spaghetti.
A New Way To Cook Pasta
Angel Hair Pasta
I have read several articles about cooking pasta in a skillet with less water. I made a full pound of spaghetti for this recipe to test this non-traditional procedure for cooking pasta. The leftovers will not be wasted. It worked very well. The pasta cooked quickly and was perfectly cooked. You do have to stir it often to keep it from sticking to the bottom of the pan. It is definitely an energy and time saver, without loss of flavor.
- 16 oz thin spaghetti
- 1 1/2 teaspoons salt
- 6 cups cold water
- 4 tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan cheese (1 oz)
- 1/4 cup flat-leaf parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly cracked black pepper
Place pasta in a dry 12 inch skillet (if pasta is very long, such as spaghetti, break the stands in half). Add 1 1/2 teaspoons salt and 6 cups cold water.
Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, about 7-8 minutes, depending on the thickness of the pasta.
Tilt the pan and spoon off the liquid that pools at the edge of the pan into a bowl, so that very little is left in pan. Add remaining ingredients to the pasta.
Return just enough cooking liquid to the pasta, tossing them with the spaghetti. Serve with the swordfish kebabs.
Homemade Marinara Sauce
Use this sauce for the meatballs and eggplant recipes.
- 3 tablespoons olive oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2 (28-ounce) containers Italian Crushed Tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup Italian flat-leaf parsley, chopped
- Salt and pepper to taste
- 6 large basil leaves
In a large saucepan, sauté the onion in olive oil, until soft over medium to low heat. Add the garlic and sauté for a minute; be careful not to overcook.
Add tomatoes, oregano and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid.
Cook for 25 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.
Makes about 7 cups of sauce.
Neapolitan Meatballs
I call these Neapolitan meatballs because this is how my grandmother made them. She grew up in northern Campania before moving to America.
Makes 16 meatballs
- Extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons finely chopped fresh parsley leaves
- 4 thick slices firm, hardy white bread, crust removed, cut into cubes
- 3/4 cup milk
- 1 pound lean ground beef
- 1 pound ground pork
- 1 large egg
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Add the bread to a medium mixing bowl and pour in the milk. Add the onion and garlic, stir and let sit for about 10 minutes.
Add the remaining ingredients to the bread mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough.
Divide the mixture into 16 equal pieces and shape them into meatballs.
You can brown the meatballs in a skillet in olive oil until brown. Or, you can put them on a foil lined baking pan and bake in a 350 F oven for about 25-30 minutes until brown.
Place the meatballs in a medium-large sauce pan or skillet and cover with some the homemade marinara sauce. Simmer for about 30 minutes before serving.
Eggplant Parmesan
This is not a dish that can be prepared quickly, but with some of my make ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.
For each one pound of eggplant, you will need:
- 1 pound eggplant, peeled
- 1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
- 1 cup Italian style bread crumbs
- ½ cup freshly grated Parmigiano-Reggiano
Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.
Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
- 2 ½ cups Marinara sauce (see recipe above)
- 8 ounces shredded mozzarella cheese
- 1 recipe breaded and baked eggplant
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Italian Romaine Salad
For 2
- 1/2 head of romaine lettuce, sliced, washed and dried
- ¼ of a small red onion, cut into rings
- 1 tablespoon red wine vinegar
- 1 clove garlic , minced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.
Milan is a metropolitan city in the Lombardy region of Italy and it replaced the Province of Milan. It includes the city of Milan and other municipalities (comuni) and was first created by the reform of local authorities (Law 142/1990). It has been operative since January 1, 2015.
Italy's fashion houses are legendary, from Dolce Vita to Prada and Versace to Valentino. The country has always been known for its meticulous craftsmanship and luxury materials, but it was only after Word War II that Italy emerged as a fashion destination. After the war Italy's fashion industry got the confidence and the economic support to come into its own. In an effort to restore and stabilize the Italian economy after World War II, the Marshall Plan provided American aid for Italy's textile businesses, which were mostly small, family owned operations. This investment spurred the production of leather, fur, silk and wool— the country's most prized luxury materials to this day.
In 2009, this Italian city was named the fashion capital of the world. Every year, several major runway shows are held in Milan that showcase international fashion icons, buyers and models. The fashion industry in Italy is known for providing fashionable clothing and accessories that boast comfort, elegance, quality and fantasy. The purpose of Italian fashion is somehow different from the ones in New York, Paris and Tokyo. Italians prefer to buy clothes that will remain stylish longer, comfortable to wear and of good quality rather than fading trends.
During the '50s and '60s, while French labels like Christian Dior and Jacques Fath turned their focus fully on couture, only Italian fashion designers truly understood the need for women to have comfortable, versatile clothing that was also tailored and refined. Italian day wear took off in America and paved the way for the ready-to-wear collections coming out of Italy's fashion houses today. Part of the reason Italy was the first market for day wear was a coterie of women designers who understood the needs of women. Germana Marucelli, Mila Schön, Simonetta and Galitzine: These women all came from Italian aristocracy and they found themselves without jobs and without any money after the war. What they knew were clothes and they had the technical know-how to create new designs.
In Italy, designers have shown excellence when it comes to creating clothes and accessories that are functional and practical. In terms of design, designers make sure that the fabrics and other materials used in producing clothes are of equal quality. The country's fashion industry has remained competitive in the international fashion industry and the industry is playing a significant role in the recovery of the Italian economy from the recession that recently hit the country. Any improvement in the condition of the fashion industry will also be beneficial to other industries in Italy. This is because most of the regions and small factories in the country are involved in the production of fashion accessories, textiles, shoes and apparel.
Spring Fashion Week 2016
Some of the largest fashion companies in the world are also headquartered in Italy. Many of the major Italian fashion brands, such as Valentino, Versace, Prada, Armani, Dolce & Gabbana, Marni, Iceberg, Missoni, Trussardi, Moschino, Dirk Bikkembergs, Etro, and Zegna are currently headquartered in the city. Among the newest labels are young designers, such as Sara Battaglia, Angelos Bratis and Aquilano.Rimondi.
Milan also hosts a fashion week twice a year in Milan's main upscale fashion district, where the city's most prestigious shopping streets (Via Monte Napoleone, Via della Spiga, Via Sant'Andrea, Via Manzoni and Corso Venezia) are found. Italy also is home to many fashion magazines, such as Vogue Italia, Vanity Fair, Elle, Glamour, Grazia, Amica, Flair and Gioia.
In Milan not even the onslaught of the fall collections can prevent some of the city's most stylish from preparing delicious, fresh food.
Want to feel like you are in Milan – make some of the recipes from their well-known cuisine.
Milanese Tripe Soup
- 2 1/4 pounds (1 k) boiled veal tripe
- 12 ounces (300 g) cranberry beans, soaked overnight
- 2/3 pound (300 g) carrots, chopped
- 1/2 pound (200 g) canned tomatoes
- 1/4 cup unsalted butter
- Sage
- 2 onions, minced
- A small stick celery, minced
- Olive oil
- Salt and pepper to taste
- A sprig of sage
If you haven't bought the tripe already boiled, wash it very well, then cut it into fairly large pieces and boil it in a large pot for 30 minutes. Drain and discard the liquid.
Cover the tripe again with water and add a carrot, a celery stalk, an onion and salt. Bring to a boil. Skim the surface often and simmer for 4 hours, adding water if needed.
Drain it well and cut it into the traditional thin strips. Fill a pot with water and simmer the sliced tripe for another hour.
When the hour is almost up heat the butter and the oil in a Dutch oven and sauté the onions. When they are golden, add the tripe with its liquid, and, a few minutes later, the beans, celery, carrots, tomatoes and sage.
Season the pot with salt and pepper and add a little boiling water (just enough to cover). Cover and simmer on low for about three hours. Serve with freshly grated Parmigiano Reggiano or Grana Padano cheese.
Milanese Ravioli
Serves 6
- 3 1/3 cups (400 g) flour
- 4 eggs, divided
- 10 ounces (250 g) ground beef
- 3 cups (150 g) freshly grated Parmigiano-Reggiano cheese, plus extra for serving
- 1/4 cup (50 g) softened unsalted butter, plus additional for the sauce
- A few tablespoons of beef broth
- Salt
- A pinch of freshly ground nutmeg
Work the flour with a pinch of salt, two of the eggs and just enough water to obtain a smooth elastic dough. Knead it well, for 10-15 minutes, cover it with a damp cloth and set it aside.
Combine the ground beef with the butter and the grated Parmigiano. Add a pinch of nutmeg, the remaining 2 eggs, a few tablespoons of broth to moisten and mix well.
Divide the dough into two pieces and roll them out into two very thin rectangles.
Lay one of the sheets on the work surface and dot it with tablespoons of filling, separating them by a couple of inches (5 cm).
Lay the second sheet over the first, press down between the filling, so the sheets stick together and then cut each ravioli free with a serrated pasta wheel.
Bring a pot of water to boil, salt it and cook the ravioli for a few minutes, remove them with a strainer to a serving bowl. Serve them with melted butter and grated cheese.
Involtini di Vitello alla Milanese
- 12 thin slices veal, about one and one-half pounds, cut for scaloppine
- 1/4 cup chopped prosciutto
- 1/3 pound chicken livers, finely chopped
- 1 teaspoon, plus 3 tablespoons,butter
- 1/2 cup finely chopped onion
- 1/2 teaspoon finely minced garlic
- 1/2 cup fine fresh breadcrumbs
- 1/8 teaspoon freshly grated nutmeg
- Freshly ground pepper to taste
- 1/2 teaspoon grated lemon rind
- 1 egg, lightly beaten
- 1/4 cup freshly grated Parmesan cheese
- Salt to taste
- 1/4 cup flour
- 1/2 cup dry white wine
- 1 cup fresh or canned chicken broth
- 1/4 cup chopped sage or parsley
Put the slices of veal between sheets of plastic wrap and pound with a flat mallet until even without breaking the tissues. Set aside.
Combine the prosciutto and chicken livers in a mixing bowl.
Heat one teaspoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well.
Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice.
Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each bundle neatly in two pieces of kitchen string. Sprinkle with salt and pepper.
Dredge the bundles all over in flour and shake off the excess.
In a heavy skillet large enough to hold the rolls, without crowding, in one layer, heat the remaining three tablespoons of butter and add the veal bundles.
Cook, turning the bundles occasionally, until they are browned all over, about three or four minutes. Reduce the heat and continue cooking over moderately low heat for 15 minutes. Remove the veal rolls to a serving plate.
Add the wine to the skillet and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth and herbs. Bring to the boil and let cook over high heat about five minutes.
Remove the strings from the veal rolls and pour the sauce over the rolls. Serve immediately.
Torta Paradiso
From La Cucina: The Regional Cooking of Italy by Academia Italina Della Cucina, 2009.
Serves 8
- 2 sticks room temperature butter
- 6 egg yolks
- 2 egg whites
- 1 2/3 cups sugar
- Zest from 1/2 lemon
- 2/3 cup flour
- 1 1/4 cups potato starch
Preheat oven to 400 degrees F.
Butter and flour a 9 inch circular cake pan.
Beat the butter in an electric mixer until soft. Mix the egg yolks into the butter one at a time. Slowly add in the sugar. Add the zest, flour and potato starch.
In a separate bowl, whip the egg whites until stiff. Gently fold the egg whites into the batter.
Pour the mixture into the prepared pan. Bake for 50 minutes and insert a toothpick into the center of the cake to check if it is cooked. If the toothpick comes out clean, the cake is done. If not, cook for a few minutes more until the toothpick is clean.
Remove the cake from the pan and set on a wire rack to cool. Top with Mascarpone Cream.
Mascarpone Cream
From La Cucina: The Regional Cooking of Italy by Academia Italina Della Cucina, 2009.
- 1 egg, separated
- 1 egg yolk
- 1/3 cup sugar
- 8 ounces mascarpone cheese
- 1 1/2 tablespoons Amaretto liqueur
In an electric mixer, combine the 2 egg yolks with the sugar.
In a separate bowl, whip the egg white until still. Fold the egg white into the egg yolk and sugar mixture.
Mix the egg and sugar mixture with the mascarpone cheese. Add the Amaretto and stir to combine.
Refrigerate for at least 1 hour to set. Spread over the cooled Torta Paradiso.
In the US, we waste roughly 40 percent of all the food we produce. Food production is a resource-intensive process, requiring water, energy, land, soil, human labor and an elaborate web of production, processing and distribution. When we throw away food, all these resources are squandered.
Fortunately, the food waste dilemma is solvable. While the problem must be addressed at every sector of the food system, as individual food consumers, there are plenty of ways we can all help reduce waste – especially since there's so much room for improvement. If you are interested in embracing a more sustainable lifestyle, eliminating food waste is an important and easy way to start. Reducing your food waste is actually very simple; all you need to do is buy what you need and eat what you buy.
If you buy more food than you can eat, you'll eventually have to throw some away. Avoid waste by shopping smarter. Make a plan of what to cook for the next week based on what is available seasonally. Write a shopping list based on that plan.
Make a conscious effort to keep track of the food you have – and then remember to eat it.
Learn to store foods properly to keep them fresh as long as possible. Use this chart to learn this information: http://www.savethefood.com/food-storage
The dinners this week will highlight my frugal nature. If you recall last week, I made several toppings for grilled steak and those leftover toppings can become the star in a new dish.
The leftover topping recipes can be found here.
Pizza with Peppers and Onions
4 servings
- 1 lb pizza dough, at room temperature
- 1 cup leftover Tomatoes, Red Onion and Balsamic Sauce (see link above)
- 2 cups leftover Peppers and Onion Topping (see link above)
- 1 lb mozzarella cheese, sliced thin
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
Preheat the oven to 450 degrees F. Place an oven rack in the lowest position in the oven.
Spread the pizza dough to the edges in a greased pizza pan.
Top the dough with the mozzarella slices.
Spread the tomato sauce over the cheese. Top with the peppers and onions and then with the oregano. Sprinkle on the Parmesan cheese.
Place the pizza on the bottom oven rack and bake 15-20 minutes.
Chicken Cutlets with Mediterranean Salad
2 servings
- 2 thin chicken cutlets
- 1/4 cup flour
- 1 egg, beaten
- 3/4 cup Italian seasoned bread crumbs
- Olive oil
- 1/2 cup leftover olive topping (see link above)
- 1 small head of romaine lettuce, sliced
- Half a cucumber, sliced
- 1 tomato, sliced
- 1/4 of a red onion, sliced
- 1 cup crumbled Feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
For the chicken
Add enough oil to cover the bottom of a large skillet and heat over medium-high heat.
Set up the dredging stations: one rimmed plate for the beaten egg, one plate for the flour and one plate for the bread crumbs.
Using a fork, coat the chicken first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.
Saute each breast in the oil for about 2 minutes on each side. The cutlets are cooked when chicken is firm to the touch but not rock hard.
Remove and drain the chicken on a paper-towel-lined dinner plate.
For the salad:
In a large salad bowl, combine the Romaine with the other salad ingredients.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour the dressing over the salad, toss and serve alongside the chicken cutlet.
Grilled Sausage
Extra sausage may also be used for pizza or as an addition to pasta. See recipe below.
4-6 servings
- 1 lb Italian pork sausage
- 1 cup leftover cooked peppers and onions (see link above)
Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on the bottom of the grill, then light the charcoal.
When the charcoal turns grayish white about 15 minutes after lighting, the grill is ready. If using a gas grill, preheat the burners on high, covered for 10 minutes.
On a charcoal grill, spread the coals over the rear two-thirds of the firebox and leaving the front third coal-free. On a gas grill, turn off all but one burner. Sausages should be grilled over indirect heat.
There's no need to prick sausages with toothpicks or a fork before grilling. Perforating the casing only releases flammable fats, juices and flavor.
Lightly brush or rub the casings with olive oil. This prevents sticking and makes them extra crisp.
Handle with care. The key to a juicy sausage is to keep the casing intact. Use tongs and don't break the sausage skin when turning.
Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.
Rotini Pasta with Creamy Pesto and Zucchini
We planted basil last week and within a few days I had enough leaves to make pesto for this recipe.
- 12 oz rotini pasta
- 1/2 cup homemade or store-bought basil pesto
- 1/4 cup half & half
- 1 medium zucchini, diced
- 1 teaspoon olive oil
- Pinch of salt and black pepper
- 2 grilled Italian sausage links, diced, if using
- ½ cup grated Parmesan cheese
Boil a pot of water and add salt and rotini. Cook the pasta al dente. Drain.
In the same pot, heat the olive oil and add the diced zucchini and a pinch of salt and pepper. Cook about 2 minutes and add the diced sausage. Cook another 2 minutes.
Turn off the heat and add the pesto and half & half. Stir well. Add the grated Parmesan cheese and cooked pasta. Mix well and serve.
Delmonico steak refers to one of several cuts of beef (typically the rib cut) and the method of preparation, that was made by Delmonico's Restaurant, a steakhouse in New York City, during the mid-19th century. According to some sources, the original Delmonico steak was a boneless top sirloin, almost two inches thick with delicate marbling and cooked to the preference of the diner
Delmonico's steak may, now, refer to other cuts and various preparations in different parts of the USA. These wider variety of beef cuts may be broiled, fried or grilled. Some of the steak cuts commonly referred to as Delmonico steak include:
Boneless rib-eye steak: A Delmonico cut rib-eye consists of two heart cuts of rib-eye tied together with butcher's twine. It resembles a filet mignon in appearance, but is quite large. The Delmonico Steak served by the current Delmonico's in New York is a boneless rib-eye.
Bone-in top loin steak: (a triangular-shaped, short loin cut, the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak or strip loin steak).
Boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club or hotel steak)
- 2 (8-10 ounce) Delmonico (rib-eye) steaks
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- ¼ cup onion, chopped
- 1 teaspoon crushed dried rosemary
- 1 tablespoon steak seasoning
- 1 tablespoon steak sauce (e.g. A-1)
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, rosemary, steak seasoning and steak sauce in a glass dish. Add the steaks and marinate several hours in the refrigerator.
Let the steak sit at room temperature for an hour before grilling.
Preheat an outdoor grill for medium heat or light charcoal and wait until coals are completely white.
Remove the steaks from the marinade and discard the marinade. Lightly oil the grilling surface and place the steaks on the grill. Cover and grill the steaks for about 5 minutes on each side, or to your desired degree of doneness.
It is best to use an instant-read thermometer to check for doneness. A rare steak will be at about 125 to 130 F. Medium rare is 130 to 140 degrees. For medium, you want a temperature of 140 to 150 degrees. Medium well is 150 to 160 degrees and well done is 160 to 170 degrees. Cover the meat with an aluminum foil tent for 5 minutes before slicing.
Blue Cheese Sauce
- 1 tablespoon unsalted butter
- 4 tablespoons minced shallots
- 2 tablespoons white wine vinegar
- 6 ounces crumbled Roquefort or other blue cheese
- Pinch of cayenne
- Freshly ground black pepper
- Minced fresh parsley
Place butter in a small saucepan over medium heat; after the butter melts, add the shallots and cook until soft, stirring occasionally, about 5 minutes.
Add vinegar, stir and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in the cheese, cayenne and a few grindings of black pepper. Stir occasionally until the cheese melts.
Keep warm while the steaks grill.
Porcini and Truffle Butter
A small pat of this butter is outstanding on top of your grilled steak.
Use the flavored butter on grilled meats and fish, under the skin of poultry before you roast it or on steamed or grilled vegetables. It can easily be substituted for butter in most savory recipes.
Because the flavor difference between white and black truffles is subtle, white and black truffle oil may be used interchangeably in recipes. Use truffle oil in small amounts. Drizzle it, do not pour it. Cooking with truffle oil is not a good idea. High heat will compromise the truffle flavor, therefore, truffle oil should be added to cooked dishes or sauces at the end of the cooking process just before serving.
Since truffles are very difficult to find and very expensive, I use dried porcini mushrooms in the butter to enhance its flavor. Truffle butter freezes very well and can be stored for a year or more frozen. Once thawed it should remain refrigerated and should be used within about 3 weeks.
- 2 tablespoons dried Porcini mushrooms
- 8 tablespoons softened unsalted butter
- 1 teaspoon white or black truffle oil
- ¼ teaspoon sea salt
Place the dried porcini mushrooms in a heatproof bowl and pour boiling water over them to cover. Be sure to use boiling water since the mushrooms will not receive any additional cooking.
Allow the mushrooms to stand for 15 minutes, then drain and chop coarsely.
In a small bowl, mix together the butter and truffle oil. Add the salt.
Cut a piece of plastic wrap, about 12 x 12, and lay it flat. Using a spatula, place the butter onto the plastic wrap and form into a log, about 1 inch thick.
Roll the butter up in the plastic wrap so it forms an even log or sausage shape. Twist the ends tightly.
Place the rolled up butter into the refrigerator to chill until firm. Store the log in a plastic zip top bag in the refrigerator until ready to use. The log may also be frozen.
Tomatoes, Red Onion and Balsamic Sauce
- 1 tablespoon extra virgin olive oil
- 1/4 cup red onion, chopped
- 4 Roma tomatoes, seeded and chopped
- 1 tablespoon chopped fresh herbs (oregano, basil or parsley)
- ¼ teaspoon each of salt and black pepper
- 1 tablespoon good quality balsamic vinegar
Heat the oil in a small skillet and add the onions. Cook until softened. Add the tomatoes and simmer until the tomatoes are cooked and become saucy.
Stir in the herbs, salt and pepper and heat for a minute or two. Remove the pan from the heat and stir in the balsamic vinegar.
Set aside until the steak is cooked. Serve the sauce over the sliced grilled steak.
Peppers and Onion Topping
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 large sweet onions, halved and sliced
- 4 large green bell peppers, seeded and sliced
- 2 large red or yellow bell peppers, seeded and sliced
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Heat the oil in a skillet and add the garlic. After a minute add the onions, peppers, oregano and sprinkle with salt and pepper. Cook until the vegetables are tender, about 10 minutes.
Slice the steaks thinly and serve with the peppers and onions.
Olive and Herb Topping
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves; pressed or grated
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup finely chopped shallots
- 1/2 cup finely chopped fresh Italian parsley
- 7-8 oz jar Kalamata olives, drained and halved
- 7-8 oz jar Sicilian green olives, drained and halved
- 1 tablespoon red wine vinegar
Combine all the ingredients in a mixing bowl. Cover and let marinate for several hours before serving. The olive salad can be made a day before and refrigerated overnight. Bring to room temperature before serving. Serve over sliced grilled steak.
Winter, spring, summer and fall each offer their own unique fruits and vegetables for distinct seasonal flavor. The recipes below can be adapted by whatever ingredients are in season without changing the recipe. In the summer you can make the quiche and fish packets with summer squash, corn and/or peppers. In the fall, use kale, butternut squash and/or Brussels sprouts. In the winter, use broccoli, cauliflower and/or celery.
Easy Quiche
1 (9″) refrigerated pie crust, at room temperature or make this easy, healthy 9″ no-roll pie crust.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3/4 teaspoon baking powder
- 7 tablespoons oil: (canola, vegetable, olive, peanut, your choice)
- 1/4 cup cold water
Whisk together the flour, salt, sugar and baking powder in a medium mixing bowl.
Whisk together the oil and water in a measuring cup and then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened.
Pat the dough across the bottom of a 9 inch pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.
Crimp the edge or flatten with the tines of a fork.
Follow directions below for completing the quiche.
Quiche Filling:
- 2 1/2 cups of sliced seasonal vegetables, such as asparagus or spinach for spring, zucchini and corn for summer, etc.
- 1/4 cup fresh chopped chives
- 1 1/2 cups (6 ounces) grated cheese (Swiss, Parmesan, Asiago, Cheddar or a combination)
- 4 large eggs
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup (8 ounces) buttermilk or half & half
For the crust:
After shaping the pie crust in the pan, prebake the crust for 10 minutes at 425°F.
When you take the pie shell out of the oven, turn the heat down to 375°F.
For an asparagus filling:
While the pie crust bakes, cut the asparagus into 1-inch pieces on the diagonal.
Set aside 12 asparagus tips.
Beat together the eggs, salt, flour and buttermilk or half & half.
Pour ¼ cup of the egg mixture onto the bottom of the prebaked crust to seal it.
Over that, arrange the asparagus pieces and chives.
Sprinkle the cheese over the asparagus. Pour the remainder of the egg mixture over the vegetables.
Arrange the asparagus tips, in spoke fashion, around the outside edge of the quiche.
Bake for 35 to 40 minutes or until the custard is firm and a knife inserted in the middle comes out clean.
Cool about 10 minutes before cutting.
Fish Fillets Baked with Spring Vegetables
Use any vegetables and herbs that are in season with the fish.
Serves 4
- 1/4 of a fennel bulb, cut into matchstick-size strips
- 1 large carrot, cut into matchstick-size strips
- 1 medium leek (white and light green parts only), halved lengthwise, each half cut lengthwise into matchstick-size strips
- 4 fish fillets, 4 ounces each and 1 inch thick, patted dry
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 4 thin slices of lemon
- 4 teaspoons olive oil
Preheat the oven to 425°F.
Cut eight 15-inch-long sheets of cooking parchment or aluminum foil.
Divide the fennel, carrot and leek equally on each of four of the parchment sheets. Place the fish on top of the vegetables. Sprinkle each with salt and pepper.
Top each fish fillet with 1 tablespoon of chives and a slice of lemon. Top with 1 teaspoon of olive oil on each piece of fish.
Place one of the remaining four sheets of parchment on top of each fish fillet.
Fold all the edges toward the center and fold several times to seal securely. Transfer the packets to a large rimmed baking sheet.
(The packets can be made up to 6 hours in advance. Refrigerate until baking time.)
Bake for 12-15 minutes. Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve.
If the fish isn't cooked enough, reclose the open packet and bake for 1 to 2 minutes more. Serve the fish and vegetables in the packets.
Eating seasonally means buying produce that can be grown locally, in their natural weather and climate conditions. Less energy and less transit time means a cheaper price tag. Eating seasonally also means that every few month or two, we're trying something new, and that's a good thing for our taste buds and our health.
Looking for seasonal food ideas or some new spring recipes? Now's the time for fresh vegetable soups; crunchy green salads using fennel, peas, parsley, asparagus and new potatoes. Rhubarb and berries are in season for some delicious desserts.
Here is a handy interactive chart to see what produce is in season in your area.
Breakfast or Lunch Crostata
This is a great brunch recipe, also.
- 1 (9″) refrigerated pie crust, at room temperature
- I tablespoons extra virgin olive oil
- 1/4 cup red onions, diced
- 1/4 cup roasted red peppers, diced
- 5 large eggs
- 1/4 cup half & half
- 2 tablespoons cream cheese
- 1 tablespoon chopped fresh chives
- 2/3 cup fresh baby spinach leaves, chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 Roma (plum) tomato, diced
Preheat the oven to 350 degrees F. Spray a large cookie sheet with olive oil cooking spray.
Heat the olive oil in 7-8 inch skillet over medium heat. Add the onions and peppers; saute for 2 minutes, stirring frequently.
In a medium size bowl, whisk together the eggs, half and half, cream cheese and chives.
Reserve 1 tablespoon of the chopped spinach for the topping and stir the remaining spinach, salt and pepper into the eggs.
Pour the egg mixture into the skillet and allow to cook, over medium heat, just until the eggs are set. Remove the skillet from heat and allow to cool 10 minutes.
Unroll the pie crust and place it in the center of the prepared baking sheet. Using a spatula, slide the omelet onto the center of the crust. Sprinkle the cheeses over the filling.
Fold the edge of the crust over the filling forming pleats as you go around the filling, press down slightly.
Bake about 25-30 minutes or until the crust is light golden brown. Transfer to a serving platter and garnish with reserved spinach and the diced tomatoes.
Blueberry Cinnamon Banana Bread
- 1 cup low-fat buttermilk
- 2 large eggs
- 1 cup mashed ripe banana, about 2 medium
- 2/3 cups packed brown sugar
- 1/3 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons salt
- 1/4 teaspoons baking soda
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Preheat the oven to 375°F. Coat a 9 x 5 inch loaf pan with cooking spray and dust lightly with flour.
Whisk buttermilk, eggs, mashed bananas, sugar and oil in a large bowl until well blended.
Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl.
Stir flour mixture into the buttermilk mixture, mixing just until combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan. Combine the topping ingredients in a small bowl and sprinkle evenly over the top of the batter.
Bake about 1 hour, or until browned and crackly on the top and a pick inserted in the center comes out clean.
Cool in the pan 15 minutes. Remove and cool completely on a wire rack before slicing.
Braised Spring Vegetables
These vegetables look beautiful served on this Tuscan platter given to me by my friend, Nancy. This is a terrific way to cook vegetables. They taste fantastic after simmering in olive oil.
Serves 4-6.
- 1/2 cup good quality extra virgin olive oil
- 1/4 pound (4-5 oz) carrots, each cut into 1 inch pieces on the diagonal
- 1/4 pound (4-5 oz) medium potatoes, cut into thick slices
- 1 fennel bulb, trimmed & cut into 1 inch pieces on the diagonal
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 scallions, trimmed, each cut into 1 inch pieces on the diagonal
- 1/2 pound asparagus, trimmed and each cut into 1 inch pieces on the diagonal
- 1 lemon, cut into eight wedges, de-seeded
- 1 large fresh thyme sprig
Pour the olive oil into a large, deep skillet (with a cover) and heat over medium-low heat. Layer the vegetables in the order of how long they cook.
On the bottom place the potatoes in one layer, followed by the fennel and then the carrots.
Add salt to the pan; reduce the heat to low and cook for 20 minutes. Stir the vegetables after 10 minutes.
Add the asparagus, scallions, black pepper, half of the lemon wedges and the thyme to the pan. Cook just until the vegetables are tender, about 5 – 10 minutes more; avoid overcooking.
Remove the pan from the heat and remove the vegetables with a slotted spoon to a serving bowl. Serve with the remaining lemon wedges.
Note: save the oil and any leftover vegetables to add to pasta for another meal. See recipe below.
Spring Pasta Salad
This pasta salad is delicious for lunch.
- 12 oz orecchiette or small shell pasta
- Leftover spring braised vegetables, chopped
- 2 celery stalks, sliced thin
- 1 cup grape tomatoes, cut in half
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt, or to taste
- Leftover olive oil from the spring braised vegetables
- 3 tablespoons lemon juice
- 1/4 cup chopped fresh basil, chopped
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well.
Whisk together the leftover oil, lemon juice, salt and pepper. Add pasta, leftover vegetables, celery, tomatoes and basil and toss to combine.
Serve at room temperature or chilled; refrigerate in an airtight container for up to 3 days.
Italian Style Asparagus Soup
Servings: 4-6
- 2 ¼ lbs asparagus
- 3 tablespoons olive oil
- 2 medium onions, diced
- 3 cloves garlic, minced
- 8 cups vegetable stock or low sodium chicken broth
- Salt
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup chopped fresh basil
- Truffle oil or olive oil
Heat the oil in a large pot over medium. Add the onions and garlic and cook until softened, about 10 minutes.
Cut the tips off the asparagus spears and set them aside. Cut the stalks into 1/2-inch pieces and add them to the pot, along with the stock, 1 teaspoon salt and 1/4 teaspoon pepper.
Bring to a boil, then cover and turn the heat down to low.
Simmer for about 45-60 minutes until the vegetables are very tender. Turn off the heat.
Purée the soup with an immersion blender until completely smooth and return the soup to a simmer. Add the reserved asparagus tips and cook for a few minutes until tender-crisp.
Stir in the lemon juice, basil and grated Parmigiano-Reggiano. Taste and adjust the seasoning. Ladle the soup into serving bowls and drizzle with truffle oil before serving.


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REX-ELECTROLUX R71XSE Owner's Manual
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xXx: Return of Xander Cage
The last forty minutes of the movie do come together in a pretty diverting way.
The last forty minutes of the movie do come together in a pretty diverting way.
It's exciting to see Shyamalan on such confident footing once more, all these years later.
Roger Ebert on James Ivory's "Howards End".
"The Ballad of Narayama" is a Japanese film of great beauty and elegant artifice, telling a story of startling cruelty. What a space it opens…
Meryl Streep and other awards recipients shared their thoughts on an America under Donald Trump during last night's Golden Globes ceremony.
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Chaz Ebert highlights films with the potential to get us through the confusing political times of the Trump presidency.
Molly Haskell speaks with Matt Zoller Seitz about "From Reverence to Rape," "Love and Other Infectious Diseases," "Steven Spielberg: A Life in Films" and more.
FFC Seongyong Cho explores Frederick Wiseman's 2014 documentary, "National Gallery."
The forces behind San Diego Comic-Con have launched a new con-centric channel, featuring "Kings of Con," "Con Man" and "Mark Hamill's Pop Culture Quest."
Reviews from Sundance on three ambitious films based on original screenplays, "Novitiate," "Colossal" and "Bitch."
Reviews from Sundance of two films from the World Cinema Dramatic competition, "My Happy Family" and "The Wound."
"D3: The Mighty Ducks" is the first movie title I've seen that correctly predicts its grade on Entertainment Weekly's movie report card: a D. The Mighty Ducks, Minnesota's underdog kid hockey team, are back again, in a third version of more or less the same story: Evil, petty, vindictive, mean-spirited, cheating, lying snobs try to stop them, but the Ducks, after first dealing with cockiness, infighting, pride, anger and a new coach, redeem themselves in the big match.
"You've never heard of the Anaheim Mighty Ducks?" asks Charlie, the team's top scorer. "They named a pro team after us!" He uses this as a pick-up line with a cute brunet. Maybe it would have worked even better if he'd added, "And the same company that owns the team produced all three Mighty Duck movies, in a transparent exercise of cross-promotion!" As the movie opens, the state champion Ducks have all been given scholarships to snobby Eden Hall, a private academy with a hockey program so good that they have more flags hanging from the ceiling of their arena than a used-car lot on Washington's Birthday. Not everyone is happy about these newcomers, who bring blacks, Asians, Jews, fat kids and even a girl into the famous hockey program, which is apparently otherwise made up mostly of rich white snobs.
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"I'm a scorer," sniffs the star player, Charlie (Joshua Jackson). We've seen more than one movie, and can guess where *that* kind of talk will lead, although we are not prepared for the way the script delivers with a bludgeon rather than a scalpel: The Ducks go out to a 9-0 lead, but don't play defense, and so their opponents then score 9 straight goals to tie the match.
The movie's desperation can be seen in several totally contrived scenes, of which the most obvious shows the fat kid losing control while on in-line skates, rolling away while Charlie speeds to rescue him. The kid, screaming piteously for help, rolls down a flight of stairs, into city traffic, past snarling dogs, etc., while sometimes skating on one leg, knocking over garbage cans, etc., and finally flying through the air and somehow landing just as Charlie is able to save him. The problem here is that only one of the best skaters in the world could possibly have performed well enough to do all of these stunts; we wonder whom the movie is trying to fool.
Most of the dramatic scenes involve a feud between the freshman Ducks and the snob varsity, who stick them with the bill at an expensive private club, leading to the first movie scene since the 1930s in which we are asked to believe that the penniless diners could work off their bill by washing dishes. Other time-killers include a scenic trip to the Mall of America, and a curious side plot involving old Hans (Joss Ackland), who has followed the team since the beginning, always believed in them and listens to their games on the radio while shaking his head sadly at their follies.
Hans is a familiar kind of movie fixture: a character obviously doomed to die before the end of the film. I've gotten to where I can spot them in their first shots, and I whisper "He's gonna die!" to my wife, who tells me to be quiet and watch the movie.
At the end of the film, there is skullduggery involving the Ducks' free scholarships, which of course can be settled if they win a big match and if Coach Bombay comes back to practice his formidable legal skills. Everyone in the movie seems to agree that athletic skill is the only criterion for scholarships at Eden Hall, a school where I cannot remember anyone ever taking any classes, although my attention may have wandered.
Will there be a "D4"? Do ducks quack?
Chaz Ebert highlights films with the potential to get us through the confusing political times of the Trump presidenc...
This message came to me from a reader named Peter Svensland. He and a fr...
One of the most audacious American films from the 1960s is now available via the Criterion Collection.
A review of Netflix's new series, Lemony Snicket's "A Series of Unfortunate Events," which premieres January 13.


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DescriptionCarlisleMfg#: 60294
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|I require a Word Press plugin that will calculate the Numerology numbers pertaining to a person's date of birth. They would enter their birthdate and email address into a set of boxes and the numbers calculate and the results set to trigger a set of preset emails. The calculations required would be for their Birthpath, sum of entire birthdate and reduced to a single digit. Also need fr...
|PHP, WordPress, Software Architecture
|Jan 19, 2017
|Today6d 3h
|change css file colors
|I have an existing website and our company is undergoing a rebranding. I need the CSS stylsheet to be re-colored to match the color scheme of our new logo. I need this done within 1 week.
|Jan 19, 2017
|Today6d 2h
|Ruby on Rails select-boxes styling
|Check a website: [url removed, login to view] All dropdown with select > option should look EXACTLY(except color) like in this codepen: [url removed, login to view]
|Javascript, Ruby on Rails, CSS, LESS/Sass/SCSS
|Jan 19, 2017
|Today6d 2h
|change css file colors
|I have an existing website and our company is undergoing a rebranding. I need the CSS stylsheet to be re-colored to match the color scheme of our new logo. I need this done within 1 week.
|Jan 19, 2017
|Today6d 1h
|Yoast Meta description %% category% % is not displaying
|Yoast Meta description %% category% % is not displaying issue in meta description
|Jan 19, 2017
|Jan 19, 20175d 22h
|BC card tweaks for 8 -10 different employees on two basic designs (existing ai.files) / PDF+JPEG crop
|Hi, Today one simple Job: 8-10 business card designs from ai into pdf versions. 82 pdf / jpeg files crop to cut blank spaces while maintaining pdf vectors Picture extract and small changes to it from an existing ai file.
|Graphic Design, Logo Design, Photoshop, Stationery Design, Business Cards
|Jan 19, 2017
|Jan 19, 20175d 19h
|get iframe content through javascript, iframed link on different domain
|Hello, I want to access the content of the iframe through javascript/jquery which is on different domain and I don't have access to the domain.
|PHP, Javascript, HTML5, HTML, jQuery / Prototype
|Jan 18, 2017
|Jan 18, 20175d 11h
|Make Changes to Website for Ads and Search Boxes
|I a place on my website to put banner ads on the right side of the [url removed, login to view] I need Group, Project and Username added to the search with a more/less button that reveals the new search functions. Additionally I need 3 banner ads created for 3 of my products.
|Website Design, Graphic Design, Banner Design, HTML
|Jan 18, 2017
|Jan 18, 20175d 4h
|osCommerce 2.2-MS2, PHP Upgrade
|We require an upgrade of our osCommerce 2.2-MS2, running on PHP [url removed, login to view], patch to current PHP version 5.6. Goal to upgrade to osCommerce 2.3. Multiple addons, with extensive custom coding. Addons: This may not be a complete list of addons: PayPal [url removed, login to view] Super Download Store (w/custom upload capability) Admin With Access Levels 2.1 (we have sales ...
|PHP, Shopping Carts, eCommerce, OSCommerce
|Jan 18, 2017
|Jan 18, 20176d 3h
|Write an iPhone application
|Create App for safety rounds on construction sites. Open App and select images that you want to add. It should generate a PDF document at the end and send it to an email adress Possibility to add or remove images Add text in boxes Choose what kind of smiley you want (Between 3 types)
|Mobile Phone, iPhone
|Jan 18, 2017
|Jan 18, 20175d 1h
|Customize Author & Category page wordpress
|I would like to customize and change the layout of the category page and author page on my wordpress theme. For this I require a wordpress expert who knows his way around the files. Simple layout changes is all I need.
|PHP, WordPress, CSS, HTML5
|Jan 18, 2017
|Jan 18, 20175d
|Edit Braintree Payment Module in Magento 2.1.2 to allow different settings by store view, also edit the CSS in our onestep checkout.
|We are currently building a Magento 2.1.2 site and the built in Braintree payment module does not allow function of editing Merhcant ID or other Braintree settings by store view. We need this as we have changed the base currency by store view and we need customers to be able to checkout with different currencies depending on store view. We also need the checkout CSS edited to make it look bette...
|PHP, CSS, Software Architecture, LESS/Sass/SCSS
|Jan 18, 2017
|Jan 18, 20174d 23h
|Change a shisha bar search website Wordpress design (just change barckground a colors)
|Change a Wordpress design (background and colors) to fancy arabian style for a shisha bar search website. I will give you an FTP account and a Wordpress admin account and you have to change it in Settings and CSS or FTP. Details: It use Motif theme and Easy Property Listings plugin.
|CSS, Graphic Design
|Jan 18, 2017
|Jan 18, 20174d 19h
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From the makers of Plants vs. Zombies 2 and Plants vs. Zombies Garden Warfare 2 comes the next great game in the epic battle between doom and bloom Plants vs. Zombies Heroes. Collect Heroes with outrageous and incredible super powers and build your ultimate battle team. Embark on a journey to discover new characters, and confront mighty opponents along the way. And, for the first time ever on mobile, play as either plants or zombies. Its the lawn of a new battle!COLLECT YOUR HEROESCollect and choose from 20 unique Plant and Zombie Heroes and unlock their lawn-inspiring super powers. Will you pick Plants and deploy the masked, sharp-shooting avenger, Green Shadow? Or will you choose a Zombie Hero and call on the superbly superficial Super Brainz, Zombosss secret weapon with a powerful punch and fondness for hair gel? Each Heros selection of super powers will help determine your teams winning strategy. FORM YOUR TEAMEvery Hero needs a crew. Build yours and diversify your skills by collecting teammates from the PvZ characters you know and love, to daring new plants and zombies. There are hundreds to discover! Devise distinct strategies for your Hero by selecting compatible teammates and experiment with devastating combos. Or, use Auto Team-Builder to quickly create your team, try out new strategies, and automatically upgrade your teams as you collect new characters.GO ON COURAGEOUS ADVENTURESJourney through the universe of PvZ Heroes as each action-packed skirmish takes you further along an ever-blooming map. Battle brain-thirsty or botanical foes each side has a different path to follow. Encounter challenging bosses with tricky powers and abilities, and defeat them for legendary rewards!PLAY AGAINST FRIENDS AND FOESTest your team when you take on other players in exciting real-time matches. Earn rewards for defeating your bite-iest adversaries, and build your bank when you complete Daily Missions from Crazy Dave. Who will become the ultimate horticultural hero? Harvest your courage the battle is on!Important Consumer Information: Requires acceptance of EAs Privacy & Cookie Policy and User Agreement. Collects data through third party analytics technology (see Privacy & Cookie Policy for details). Contains direct links to the Internet and social networking sites intended for an audience over 13.
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48 jobs
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Jobs » Development Officer
Jobs 1 - 10 of 48
Development Officer jobs
Neuvoo Sweden indexes 10 development officer job vacancies in Sweden. Submit your application now and land the best job available.
Development Officer careers in Sweden
The development officer is a profession in the Production category. In total on Neuvoo Sweden, more than 10 job vacancies are available from dozens of sources such as job boards, career websites, newspapers and placement agencies. Similar vacancies in this category such as Content Marketer, Definer, Dial Maker, Dialer, Die Designer or Die Tester are also very present.
Employers hiring development officer applicants
Aleja AB, Karlstads kommun, 2Complete, Previa AB, MATMUREN AKTIEBOLAG or Poolia Umeå AB are among the largest companies hiring applicants like this.
Employment statistics
Each month on average, 8 new job opportunities are offered on Neuvoo Sweden. Sweden regions where these applicants are most in demand are Stockholm, Skåne or Västra Götaland. Cities with the largest number of corresponding job opportunities available are Stockholm, Gothenburg or Lund .
Neuvoo Sweden : the largest job site in Sweden
Neuvoo Sweden lists over 61766 job vacancies in Sweden, 989 of which are in production and 10 of which are development officer job vacancies.Show more...
NetEnt |
Stockholm, Stockholm
- 17h ago
..working with information security related tasks in the Operations and Development departments. You will be responsible for the externally mandated information security audits and secure...
Novare Propell AB |
Stockholm, Stockholm
- 17h ago
Robust, secure and resilient, their data centres support their customer's business development for the... You will be reporting to the Chief Commercial Officer. Key operational responsibilities. Help the...
Scania |
Södertälje, Stockholm
- 2d ago
Scania IT assists the Scania Group with system development, IT operations and infrastructure. Our mission is to provide the global Scania business with innovative and robust IT solutions. Scania...
Bravura |
Stockholm, Stockholm
- 17h ago
Och leveransavdelningarna. Du ingår i ett team om tre personer och rapporterar till Chief Business Development Officer. I arbetsuppgifterna ingår att identifiera upphandlingsförfrågningar...
NetEnt |
Stockholm, Stockholm
- 3d ago
The Development organization consists of about 400 persons and 40 cross functional teams across five... The Chief Agile Coach sits in Stockholm and reports to the Chief Development Officer. A key part is to...
If Skadeförsäkring AB |
- 4d ago
Internal Control Officer. The Risk Control & Reporting unit (RC&R) is part of the Risk Management... Your Opportunity. Play an active role in the further development of If's Internal Control framework...
(Unspecified city)
- 7d ago
We support and encourage our employees in their development. Your responsibilities. We are looking for... Project management of purchasing processes. The initiation and development of strategies. Supplier...
If Skadeforsikring NUF |
- 4d ago
Internal Control Officer. The Risk Control & Reporting unit (RC&R) is part of the Risk Management... Your Opportunity. Play an active role in the further development of If's Internal Control framework...
Universal Avenue AB |
Stockholm, Stockholm
- 9d ago
Är du driven, utåtriktad säljare som redan har erfarenhet av B2B. Talar du även finska flytande. Vi på Universal Avenue söker nu en ny talang för att sälja Spotify Business och Goo...
Scania |
- 3d ago
To strengthen our ability to protect and fully utilize our information we are now looking for a senior manager to take the role as Chief Information Security Officer for the Scania group and...
Universal Avenue / co SinneWorks |
(Unspecified city), Kalmar
- 1d ago
Etsimme Universal Avenue lle ( universalavenue.com ) uusia kykyjä sekä jo B2B myynnissä mukana olevia ammattilaisia myymään Spotifyn Business sekä Google Business View palvelua su...
Sonetel |
Stockholm, Stockholm
- 12d ago
Job Description. You have your heart and soul in growth hacking. You love data and do not see any clear boundaries between marketing, sales and product development. You have successfully sold...
Scania |
Södertälje, Stockholm
- 2d ago
Scania IT assists the Scania Group with system development, IT operations and infrastructure. Our mission is to provide the global Scania business with innovative and robust IT solutions. Scania...
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ESA Policy News July 25: Senators review EPA power plant rules, rural CA receives drought relief, ESA to aid Interior science group
ESA Policy News June 27: GOP Former EPA admins support climate action, new NSF communications 'toolkit'
ESA Policy News, February 28, 2014: Supreme Court hears EPA challenge, POTUS links CA drought to climate change
On Feb. 14, President Obama spoke in Fresno, CA regarding his plans to assist California amid its drought crisis. The president took the opportunity to relate climate change to the incident and discuss his latest proposal to address the issue.
ESA Policy News, January 31, 2014: farm bill conservation wins, record CA drought, comment on the prairie chicken
ESA Policy News, January 17, 2014: budget relief, enviro-ed grants, and a toxic spill in WV
APPROPRIATIONS: congress passes FY 2014 spending bill
TOXIC SUBSTANCES: West Virginia spill sparks chemical safety policies review
WHITE HOUSE: OSTP director Holdren explains 'polar vortex' via Youtube
USGS: Kimball nominated as new director
GOVERNMENT AFFAIRS: ESA weighs in on federal employee conference attenance
EPA: environmental education grant applications accepted
POLICY ENGAGEMENT: ESA announces 2014 GSPA recipients
FWS: wildlife refuges to offer free days in 2014
ESA Policy News: November 11: President's climate action plan, farm bill compromise and FS funding shortfalls
ESA Policy News: September 13
ESA action alert on Farm Bill;
FWS extends comment period on wolf delisting;
Science Laureates bill torpedoed;
Budget punted;
EPA announces environmental justice grants;
NOAA says human activity influenced 2013 extreme weather events.


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Every aspect of Ajinkya Durg is beyond normal, and the final composition is just spectacular. Ajinkya Durg proves that elite lifestyles need not be decorous and rigid, they can be interesting too.
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Mortimer Beckett and the Secrets of Spooky Manor Game
Top 10 Downloads
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3. 100% Hidden Objects
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Haunted Hotel: The Thirteenth
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Get more of ChocoSnow.com
Game Comments
Anonymous, Tuesday, 24th of July 2007, 10:00 AM, #4
Good game!
Denis, Tuesday, 24th of July 2007, 09:59 AM, #3
It's the best Hidden Object game I ever seen. I pass it all from start to end, the objects are cracked and hidden and it's more interesting than to find 20 objets on one screen.
The Hidden Expedition Titanic and Everest are two other hidden objects games I like!
Now I'm waiting for the next game about Mortimer Beckett. I'm thinking it'll be also very good..
mary, Sunday, 22nd of July 2007, 11:09 PM, #2
es un juego buenisimo gracias
Nancy, Friday, 20th of July 2007, 02:42 AM, #1
I'm like this hidden object game!
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Tim Tebow is a great example
Pin again and again and again and again.
Don't underestimate me. I know more than I say, think more that I speak, and notice more than you realize.
Faith "it does not make things easy it makes them possible" Luke 1:37
These are some beautiful quotes to read when you are depressed, sad or just need a little bit of motivation! Love yourself, read them, raise and shine!
I had no idea this was a bible verse. How amazing. I have thought about the past SOOOO many times, and have been like "oooohhhh, I get it now, god had control the whole time"
I need people who truly love me to accept and respect my convictions, even if it isn't easy.. Follow #cooliphone6case on instagram, facebook, google+, twitter, linkedin, tumblr, youtube
amen to that.


text:
26 May The delegates say farewell to the "Climate Queen" Christiana Figueres
The Executive Secretary of the UNFCCC Christiana Figueres, who is stepping down from her position on 6 July, took part in her last session of negotiations.
"We will really miss you!"
While this session of negotiations represents an important stage for the implementation of the Paris Agreement, it is particularly unique for the Executive Secretary of the UNFCCC, Christiana Figueres, who is stepping down from her position on 6 July next. It is in fact the last time that she will meet all the delegates together. The latter met in a special plenary session on Thursday 26 March, to say their farewells to the one who occupied the position for six years.
It was an emotion-filled meeting where everyone drew from their own personal recollection to pay tribute to the woman who played a key role in reaching the adoption of the Paris Agreement. Because, for many delegates, Christiana Figueres is the only Executive Secretary of the UNFCCC that they have ever known, as Jo Tyndall (New Zealand) APA co-chair underlined. "We will really miss you!" she continued.
SBI Chair Tomasz Chruszczow (Poland) recalled Nelson Mandela's quotation displayed in Christiana Figueres' office at their first meeting: "It always seems impossible until it's done". A dictum that never ceased to guide the Executive Secretary of the UNFCCC in her functions.
"Hasta la victoria siempre"
Christiana Figueres then took the floor to thank the seven COP Presidents, in their own language, with whom she had closely worked, insisting particularly on France: "3,000 times thank you!". A tearful Christiana Figueres reiterated her deep gratitude to her staff: "I will always be grateful to you". Then she thanked the delegates for the privilege of having worked with them for all these years (read her farewell address to delegates here).
.@CFigueres to delegates: You were able to grasp the politically possible at every point, you made history in Paris pic.twitter.com/jdDUulRwiu
— UN Climate Action (@UNFCCC) May 26, 2016
Her speech ended with a standing ovation from the hall (read full speech: here). Then, the future Executive Secretary of the UNFCCC, Patricia Espinosa, went onto the stand to pay tribute, in turn, to her friend (find out more on Patricia Espinosa).
.@PEspinosaC: "I have faith in the process & in people. But faith without work is worthless" #SB44 #ParisAgreement pic.twitter.com/duirGZazQW
— UN Climate Action (@UNFCCC) May 26, 2016
The floor was then given to Laurence Tubiana, Ambassador for Climate Negotiations, who wished to "celebrate an incredible friendship", before continuing in Spanish: "Las latinas continuan la lucha. Hasta la victoria siempre!"
"Climate Queen"
A rare event in a session of negotiations then occurred. The SBI chair gave the floor to civil society representatives, who burst into a song entitled "Climate Queen", a remake of ABBA's famous song. Christiana Figueres then danced towards them.
"You are the #climate queen" la société civile rend hommage à @CFigueres en chanson #AccordDeParis #COP21 pic.twitter.com/VIGMIQW47X
— COP21 – Paris 2015 (@COP21) May 26, 2016
#SB44 concluded Thursday with a farewell to @CFigueres. See photos & highlights here @UNFCCC https://t.co/N0tuM3rs84 pic.twitter.com/4d7EsZYhtp
— IISDRS (@enbclimate) May 26, 2016


text:
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phxlbrmpf made us think we could beat them all up with crowbars and never suffer the consequences.. boy were we wrong!
Protagonist doesn't really have a target with this game.
ReindeerF's heart and soul are in the right place, even if his Photoshop filters aren't.
Shmorky knows how fun it is to annoy people.
Stillson's Controversial Actions During Assassination Attempt Draw Some Criticism
"Yo RZA, yo razor, hit me with the major disappointment over the consistency of this flan"
It doesn't matter who she is, all that matters is what she's holding!
Video games make it socially acceptable to point at Jane
The Comedy Goldmine examines the funniest and most creative threads from the Something Awful Forums. Although the Comedy Goldmine has changed authors many times over the years, its focus on the Something Awful Forums is still the same. Includes hilarious Photoshops, amusing work stories, parodies, and other types of oddball humor.
Copyright ©2017 Rich "Lowtax" Kyanka & Something Awful LLC.


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Daisy Wallpaper HD
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Daisy Wallpaper HD is one of the best Nature wallpapers. This wallpaper was posted in August 12, 2015 by SiWallpaperHD and has been viewed by 328 users. If you want to use Daisy Wallpaper HD as background or screensaver on the laptop, PC, computer, mobile, tablet and others, you can download it. Click on "Download and Full Size" and then click the "DOWNLOAD" button to download full-size of Daisy Wallpaper HD. Find other Nature wallpapers in SiWallpaperHD and get High Resolution of wallpaper, background, and screensavers.
Daisy Wallpaper HD details :
Tittle : Daisy Wallpaper HD
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Bryan Corn Dog 12 Ounce Product ID: OTF426859 Sara Lee
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Bryan Corn Dog 12 Ounce
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Ten extinct conductors you should know
A dusting off of some masters who are now gone
Garrett Harris 4 p.m., Jan. 20
Only light security needed at CityFest-the Godly crowd behaved righteously!
Photo by Gail Powell
Posted September 14, 2010
Garrett Harris 4 p.m., Jan. 20
Matt Potter 3:30 p.m., Jan. 20
Matthew Lickona 3 p.m., Jan. 20
Gloria Ciprian 12:30 p.m., Jan. 20
Candice Reed 11 a.m., Jan. 20
Traci Deleon 9 a.m., Jan. 20
Don Bauder 8:30 a.m., Jan. 20
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Saturday, Oct. 20 at Olmstead Place State Park
8:30 a.m.-1 p.m. or Noon-4 p.m.
Travel back into 19th century farm life through a 150-year-old farmhouse that has withstood the test of time. The Center for Leadership and Community Engagement (CLCE) is collaborating with Olmstead Place State Park – a historic landmark right outside of Ellensburg – to help "preserve the past for the future." Students will work in small teams throughout the park to maintain the grounds and the historic buildings.
The Center for Leadership and Community Engagement (CLCE) works to foster public awareness and leadership for important local and global issues. To volunteer or for more information, contact the CLCE by calling (509) 963-1850, emailing email@example.com, visiting www.takeactioncwu.com, or stopping by the CLCE office in SURC 256.
Topics ranging from the escalating use of social media in sports to cutting edge event marketing wilCWU Trustees To Meet January 26 And 27
The Central Washington University Board of Trustees will meet on January 26 and 27, 2017. On ThursdaCWU To Host "Immigration: Know Your Rights" Presentation
Staff from the Northwest Immigrant Rights Project's (NWIRP) Granger office will lead the Central W