The Thread Alliance

The Thread Alliance collaborates with Houston-area restaurants to help end child abuse

April is Child Abuse Prevention Month and The Thread Alliance is partnering up with participating Houston restaurants to help educate the city on child abuse and help them take action against it.  Restaurants like Taverna River Oaks are offering a Blue Plate Special through the end of the month, and proceeds from those sales will be donated to The Thread Alliance.
 
 
Social Media (Facebook / Twitter / Instagram): 
 
Participating restaurants include:
 
Armandos
Axelrad Beer Garden
Bayou City Seafood & Pasta
Brennan's of Houston
Café Azur
Ciao Bello
D'Amico's Italian Market Café
Dish Society - Galleria
Dish Society - Katy
Frank's Americana Revival
Giacomo's cibo e vino
Houstonian - Center Court
Jerry Built Homegrown Burgers - Memorial City 
Jerry Built Homegrown Burgers - West University 
Kolache Shopp
La Colombe d'Or Hotel - CINQ Restaurant
Lucille's
Neiman Marcus - Mariposa
Ouisie's Table 
Prego
Ragin' Cajun - Downtown Tunnel 
Ragin' Cajun - Sugar Land
Ragin' Cajun - The Original
Ragin' Cajun - Woodlake Square
Sud Italia
Taverna Houston 
Tony's
 
TAVERNA RECIPE FOR Agnolotti al Plin Stuffed With Fontina & Truffle:
 
FONTINA CHEESE FONDUE
FROM TAVERNA
 
INGREDIENTS
1.72 cups shredded fontina
1.74 cups cream
0.22 cup parmigiano
0.26 teaspoon black pepper
0.42 teaspoon salt
0.37 cups egg yolks
1.69 teaspoons truffle oil
2.11 teaspoons chopped truffle
 
PREPARATION
1. In a saucepan bring to boil the cream
2. Add salt and pepper
3. Take off the flame, add the fontina, parmigiano, truffle oil, egg yolks and chopped truffle
4. With the burn mixer blend until it is smooth sauce
5. Cool it down to 39 degrees in ice bath
6. Place in refrigerator immediately.
 
 
PESTO SAUCE
FROM TAVERNA
 
INGREDIENTS
0.44 cup basil
1.41 tablespoon parsley
1.05 teaspoons garlic
0.37 cup toasted pine nuts
0.38 cup parmigiano
1.05 teaspoons salt
1.17 cups olive oil
 
PREPARATION
1. In a blender place garlic, 3.3 tablespoons of the olive oil, pine nuts, salt and make a cream
2. Add the washed basil leaves and parsley leaves
3. Mix a little at a time in the blender and slowly blend with the rest of the oil without over heating it, once it is a smooth creamy sauce add at the end the parmigiano.
4. Cool it down to 39F in ice bath and place in a refrigerator
 
 
PESTO CREAM
FROM TAVERNA
 
INGREDIENTS
1 tablespoon shallots
3 tablespoons butter
0.56 tablespoon olive oil
0.28 teaspoon marjoram leaves
2 tablespoons parmigiano
0.54 cup cream
0.22 cup pesto sauce
 
PREPARATION
 
1.  In a sauté pan add the butter, olive oil, shallots and braise 2 to 3 minutes
2.  Add the marjoram leaves and cream, and bring to boil
3.  Add pesto sauce, pasta and parmigiano
4.  Cook 1/2 minutes and serve
 
 
EGG PASTA DOUGH
FROM TAVERNA
 
INGREDIENTS
1.5 cups flour "00"
0.65 cup semolina durum
0.58 teaspoon olive oil
3.16 teaspoons salt
1.6 cups egg yolk
 
PREPARATION
1.  In the mixer add the 2 flours and the salt and mix it at speed 1 for 3/4 minutes
2.  Add the mix of eggs, oil slowly and keep mixing for about 4/5 minutes until smooth consistence firm dough
3.  Place in the refrigerator wrapped in a 10K bag.
 

© 2017 KHOU-TV


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