Cocagne’s Soupe a L’oignon

Cocagne’s Soupe a L’oignon Cocagne’s Soupe a L’oignon Cocagnes Soupe a Loignon is usually served with cheese sandwiches preferably grilled and a roasted cippolini at the center of the soup with a poached egg placed at the center. In Canada the soup is in served in the province of Newfoundland Labrador. Vegetable antipasto is in most cases composed of eggplant, olive tomatoes, marinated artichokes and buffalo mozzarella. This appetizer is from the province of Ontario in Canada. Soupe a Loignon Gratinee this is the slow cooked French soup composed of butter and oil preceded by slow simmering to create a rich taste. This appetizer is in the province of Quebec in Canada. Wild mushroom soup is mostly prominent in the province of Toronto in Canada. It is mainly composed of truffle and chives in the absence of butter or cream. Pizza fondue is the delicious variation from the theme of fondue and is in most cases served with cubes of bread, cooked tortellini and assorted vegetables. Pizza fondue is in some cases served with cured Italian meats. This dish is mostly popular in the Newfoundland Labrador in Canada. Josees Spaghetti with tuna and sun dried tomatoes is the dish which is a favorite of many and is made from sun dried tomato paste among other ingredients. It is common in Newfoundland Labrador although it is also present in Quebec province of Canada. Mariposa farm duck is prepared from a number of ingredients which are dates, the leg of a duck, wild rice pilaf squashed among others. It is mostly prominent in the province of Ontario in Canada. Eggs en cocotte attribute its name to the dish which is made up of eggs cooked normally referred to as ramekins and usually take the appearance of souffl dishes spacious enough for the baking of an egg. This dish is common in the province of Quebec in Canada. Canoe lobster clubhouse most recipes of this dish state that it is prepared from bacon preferably Canadian, smoked cheddar, mayonnaise and Bibb lettuce. This meal is more prominent in the province of Toronto in Canada. Roasted Alberta lamb prepared from a lamb it also has garlic which is roasted and risotto caraway yoghurt as the other ingredients. It is also common in the province of Toronto in Canada. Grilled Provini calfs liver the ingredients for this dish is bacon preferably smoked, Alliston spuds, and apple gastrique. This dish is mostly found in Toronto in Canada. Charlotte malakoff aux fraises this cake which can also be prepared from raspberries is completely engulfed in lady fingers and can be served with strawberry sauce. It is popular in the province of Newfoundland in Canada. Petit pots de crme chocolat this pudding which has a silky texture is served cold with sugar cookies so as to alter the fancy pudding into something like a dinner party fare. This dish is popular in the province of Newfoundland Labrador in Canada. Strawberry coulis some recipes prefer the addition of strawberry so as to establish an increased flavor boost. This dessert is most common in the province of Newfoundland in Canada. MAPLE syrup iced cream this syrup is considered to represent something between ice cream and sorbet. It is considered the desert with the least fat content and one of the easiest to prepare. This desert is more common in the province of Newfoundland in Canada. Recipe COCAGNES SOUPE A LOIGNON The ingredients required are: 8 onions, 8 big cippolini onions, 8 French shallots, 2 tablespoon of olive oil, 6 tablespoon of organic soy sauce,8 tablespoon of red wine, 2 branches of thyme, 2 liters of duck stock 2 bay leaves, white pepper, 1 lb of pikauba cheese and 8 poached eggs. The pikauba cheese can be substituted with aged cheddar. The poached eggs should be kept in cold water until the time to serve the hot soup has been reached. All the onions are peeled, the red onions are chopped and the shallots are finely sliced while the cippolinis are used as a whole. The oil is heated in a large pot over average heat and the sliced onions are added, these onions are cooked until they start to become brown. This usually takes approximately 30 minutes and stirring is usually done simultaneously. The oven is preheated at a temperature of about 190 degrees Celsius and the cippolinis are placed in small fry pan, oiled, with a few drops of water and they are roasted until they can be considered tender, approximately 30 minutes. The pan containing the caramelized onions is deglazed on the stove and the red wine and the soy sauce added on top. These contents are then stirred in the garlic flower, the thyme the bay leaves and lastly the stock. Salt and pepper can then be used for seasoning and further cooking is resumed for an estimated 15 minutes. 8 grilled sandwiches containing cheese are prepared for serving and the soup is placed in 8 bowls and the roasted cippolini is placed in the midst with the poached egg topping. The soup can be served immediately. PIZZA FONDUE The ingredients for preparing this dish are: 12 ounces of grated emmental cheese, 12 ounces of grated gruyere cheese, 3 tablespoons of cornstarch, 2 cloves of garlic,2 cups of Italian diced tomatoes, a cup of parmesan cheese, grated, 3 loaves of Italian bread, mushrooms, broccoli or any other assorted vegetables, pepper, oregano and salt. The gruyere, emmental and the cornstarch are tossed in a big bowl. The diced tomatoes and the minced garlic are heated in the fondue pot over average heat. At the time the tomatoe mixture starts to boil, the cheese mixture is added while stirring is continued preferably with a woden spoon in a movement which mimics the figure eight. When the combination of the mixture is complete and the cheese begins to bubble, pepper, salt and oregano are used for seasoning and these contents are stirred in the parmesan and later transferred to a table top. The pizza fondue is served with assorted vegetables, bread cubes and Italian meats. STRAWBERRY COULIS The ingredients for preparing 300ml of strawberry coulis are: 2 tablespoons of fruit sugar, 2 cups of strawberries, a tablespoon of lemon juice preferably fresh, and a tablespoon of kirsch. The fresh strawberries are cut into tiny pieces and then placed in a bowl. Sugar and lemon juice, is sprinkled over these pieces and they are refrigerated overnight. The fruit is pureed in the bowl using a blender until it is smooth. The coulis is strained and whisked in the kirsch.

How to Use Charts, Graphs, and Maps for Information

How to Use Charts, Graphs, and Maps for Information Many people find frequency tables, crosstabs, and other forms of numerical statistical results intimidating. The same information can usually be presented in graphical form, which makes it easier to understand and less intimidating. Graphs tell a story with visuals rather than in words or numbers and can help readers understand the substance of the findings rather than the technical details behind the numbers. There are numerous graphing options when it comes to presenting data. Here we will take a look at the most popularly used: pie charts, bar graphs, statistical maps, histograms, and frequency polygons. Pie Charts A pie chart is a graph that shows the differences in frequencies or percentages among categories of a nominal or ordinal variable. The categories are displayed as segments of a circle whose pieces add up to 100 percent of the total frequencies. Pie charts are a great way to graphically show a frequency distribution. In a pie chart, the frequency or percentage is represented both visually and numerically, so it is typically quick for readers to understand the data and what the researcher is conveying. Bar Graphs Like a pie chart, a bar graph is also a way to visually show the differences in frequencies or percentages among categories of a nominal or ordinal variable. In a bar graph, however, the categories are displayed as rectangles of equal width with their height proportional to the frequency of percentage of the category. Unlike pie charts, bar graphs are very useful for comparing categories of a variable among different groups. For example, we can compare marital status among U.S. adults by gender. This graph would, thus, have two bars for each category of marital status: one for males and one for females. The pie chart does not allow you to include more than one group. You would have to create two separate pie charts, one for females and one for males. Statistical Maps Statistical maps are a way to display the geographic distribution of data. For example, let’s say we are studying the geographic distribution of the elderly persons in the United States. A statistical map would be a great way to visually display our data. On our map, each category is represented by a different color or shade and the states are then shaded depending on their classification into the different categories. In our example of the elderly in the United States, let’s say we had four categories, each with its own color: Less than 10 percent (red), 10 to 11.9 percent (yellow), 12 to 13.9 percent (blue), and 14 percent or more (green). If 12.2 percent of Arizona’s population is over 65 years old, Arizona would be shaded blue on our map. Likewise, if Florida’s has 15 percent of its population aged 65 and older, it would be shaded green on the map. Maps can display geographical data on the level of cities, counties, city blocks, census tracts, countries, states, or other units. This choice depends on the researcher’s topic and the questions they are exploring. Histograms A histogram is used to show the differences in frequencies or percentages among categories of an interval-ratio variable. The categories are displayed as bars, with the width of the bar proportional to the width of the category and the height proportional to the frequency or percentage of that category. The area that each bar occupies on a histogram tells us the proportion of the population that falls into a given interval. A histogram looks very similar to a bar chart, however, in a histogram, the bars are touching and may not be of equal width. In a bar chart, the space between the bars indicates that the categories are separate. Whether a researcher creates a bar chart or a histogram depends on the type of data he or she is using. Typically, bar charts are created with qualitative data (nominal or ordinal variables) while histograms are created with quantitative data (interval-ratio variables). Frequency Polygons A frequency polygon is a graph showing the differences in frequencies or percentages among categories of an interval-ratio variable. Points representing the frequencies of each category are placed above the midpoint of the category and are joined by a straight line. A frequency polygon is similar to a histogram, however, instead of bars, a point is used to show the frequency and all the points are then connected with a line. Distortions in Graphs When a graph is distorted, it can quickly deceive the reader into thinking something other than what the data really says. There are several ways that graphs can be distorted. Probably the most common way that graphs get distorted is when the distance along the vertical or horizontal axis is altered in relation to the other axis. Axes can be stretched or shrunk to create any desired result. For example, if you were to shrink the horizontal axis (X axis), it could make the slope of your line graph appear steeper than it actually is, giving the impression that the results are more dramatic than they are. Likewise, if you expanded the horizontal axis while keeping the vertical axis (Y axis) the same, the slope of the line graph would be more gradual, making the results appear less significant than they really are. When creating and editing graphs, it is important to make sure the graphs do not get distorted. Oftentimes, it can happen by accident when editing the range of numbers in an axis, for example. Therefore it is important to pay attention to how the data comes across in the graphs and make sure the results are being presented accurately and appropriately, so as to not deceive the readers. Resources and Further Reading Frankfort-Nachmias, Chava, and Anna Leon-Guerrero. Social Statistics for a Diverse Society. SAGE, 2018.