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16 Friday, July 21, 1918
THE DETROIT JEWISH NEWS
Food Topic of Newly Released Books by 101 Productions Yeshiva Alumni Will Plant
Lovers of good foods, rates it into a wide array of
contains candid reviews of JNF Forest for Dr. Belkin
TURKISH TURNOVERS
gourmets who know how to dishes.
Stendahl's 122 favorite re-
FILLING
differentiate between good
cooking and mediocre there-
fore know how and when to
turn to the best restaurants,
are helped immensely in the
series of new books issued
by 101 Productions of San
Francisco.
There is a book on Yogurt,
which is among the most
popular of health foods in
America today. A volume
devoted to it is among the
latest of the 101 Produc-
tions.
There is a volume for bar-
becuing.
Then there is a 101 Pro-
ductions guide to the best
restaurants in New York.
In "The Book of
Yogurt," Sonia Uvezian
presents several hundred
recipes, utilizing yogurt,
from all over the world.
This new book takes
yogurt out of the narrow
limitations of desserts and
snack foods, and incorpo-
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Included is an extensive
section on making yogurt —
not just a single recipe, but a
discussion of the many var-
ieties of milk and the
numerous types of contain-
ers which may be used. Di-
rections are given for mak-
ing frozen yogurt, both with
and without an ice cream
freezer.
Among the recipes to be
found therein:
STUFFED EGGS
6 hard-cooked eggs_
Y. cup unflavored yogurt
1 tbsp. finely chopped chives
1 tbsp. finely chopped parsley
1 tbsp. freshly squeezed and
strained lemon juice
1/2 tsp. curry powder or to taste
Salt, freshly ground black
pepper, and ground cayenne
pepper to taste
Pimento-stuffed olives, sliced
Halve the eggs lengthwise.
Remove the yolks and - mash
them in a small bowl with the
yogurt until perfectly smooth.
Add the remaining ingredients
except the olives and mix
thoroughly. Taste and adjust
the seasoning. Press the mix-
ture through a pastry tube with
a star-shaped tip, or use a
spoon to fill the, egg whites.
Garnish the centers of the
eggs with the sliced olives.
Serve chilled. Serves 6.
Variation: Mash the egg
yolks with 2 tbsps. each yogurt
and mayonnaise. Add 1 tbsp.
Dijon-style mustard and salt to
taste and mix well. Fill the egg
whites as above. Sprinkle
finely chopped toasted
blanched almonds over the
centers of the eggs and serve.
LAWN SPRINKLER
REPAIRS
RON BLOCK
642-3375 (home)
559-5980 (office)
2 medium zucchini
Salt
2 eggs, slightly beaten
1 cup grated Gruyere cheese
14 cup finely crumbled feta or
freshly grated Parmesan
cheese
1 tbsp. finely chopped parsley
1 tbsp. finely chopped fresh
mint or dill
Freshly ground black pepper
to taste
1 tbsp. all-purpose flour
PASTRY
54 lb. butter
2 tbsps. olive oil
2 eggs, beaten separately
1 cup unflavored yogurt
V. tsp. baking soda
Y. tsp. salt
4 cups sifted all-purpose flour
(approximately)
To prepare the filling: Grate
the zucchini. Sprinkle with the
salt and let stand about 20 mi-
nutes. Squeeze out as much
liquid as possible. Combine
with the eggs; Gruyere, feta,
parsley, mint, and pepper and
mix well. Sprinkle with the
flour, mix again, and set aside.
To prepare the pastry: Melt
the butter and add the oil. Let
cool slightly, then add 1
beaten egg and the yogurt.
Add the baking soda, salt, and
enough flour to make a dough.
Knead 5 minutes. Roll out the
dough on a lightly floured
board to 1/4-inch thickness. Cut
into circles with a 3-inch
cookie cutter. Place about 11/2
taps. filling on the lower half of
each circle. Dip a finger into
cold water and moisten the
edges. Fold over the other half
to make a half moon and press
the edges together. Brush with
the second beaten egg. Place
the turnovers 1 Inch apart on a
greased baking sheet. Bake in
a preheated 400 degree oven
15 to 20 minutes or until gol-
den brown. Serve the turnov-
ers warm. Makes about 5 do-
zen. . .
Stendahl, New York's
noted wine and food critic,
now reveals his personal
choices for dining out in
"Best Restaurants New
York. This new guidebook
Straight Talk
with
That's our simple no-nonsense sales policy at Tamaroff
Buick-Opel-Honda. And we mean to stick to it with each
and every customer. No song-and-dance. No double-talk.
No run-around. Just "straight-talk" and really "down-
to-earth" prices on Buicks, Opels and Hondas. You get
the car you want at the price we quoted. And, you know,
it must he working because we're the Buick
sales leader in this area.
TaMaROFF
rbuick Opel Honda]
Telegraph Road just south of 12 Mile / oppOsite Tel-Twelve Mall
We lease all makes and models.
Phone 353 - 1300
staurants in and around
Manhattan, with most of
the menus reproduced.
Twenty-one ethnic
cuisines are covered, from
American to Thai, plus out-
standing steak houses and
seafood emporiums.
For each restaurant he
gives his recommendations
of specific dishes plus a crit-
ical review of the wine list.
When applicable, preferred
seating areas are discussed.
Hours, credit cards, reser-
vations policy and parking
facilities are also listed.
On a Jewish-American
restaurant, Rosoffs, Sten-
dahl had this to say:
"When Longacre Square
became Times Square in
1903, Rosoff's was al-
ready a fixture in the
area. At this popular,
noisy place, the food is
never great, but never
bad, either. Yet it remains
a New York must be-
cause, besides being
handy to all theaters, it
has many admirable fea-
tures.
"Parking for both dinner
and theater is only $1.50 —
which alone would make
dining at Rosoffs worth-
while. They also provide a
special menu for children
under 12, a menu in Braille
and a very popular non-
smoking section. If you're
theater-bound, ask your
waiter for a 'special atten-
tion' flag and, if necessary,
he will throw you out of the
restaurant in time for your
curtain. It is no wonder
Rosoffs has flourished
through the years.
The colorful menu of
course lists Jewish items
such as gefilte fish, chopped
chicken livers and matzo
ball consomme. But the
mainstays are American
standbys of chicken, steak
and fish. (If you are weight
watching, Rosoffs promises
to prepare your seafood with
lemon or tomato juice or
even water, instead of but-
ter.
"There are also some
Rosoff special combina-
tions: cock 'n' bull (broiled
chicken and chopped steak
with onion rings) or Laurel
and Hardy (broiled jumbo
shrimp in garlic butter, plus
a tiny filet mignon, topped
with onion rings).
"The magic of Rosoffs
permits you to add $2 to any
main dish and come up with
a complete dinner. If you
dine at Rosoffs, you will
never leave hungry. Lunch
is about $5; dinner from
$8.50."
In her new book "Fire and
Smoke," Maggie Waldron
brings the world's cuisines
to the backyard barbecue
and smoke oven, with sev-
eral hundred recipes for
charcoal cookery. The book
is divided by country or
geographical groupings re-
flecting each country's
charcoal-cooking traditions
and techniques.
Kashrut observers must
be cautious in selecting re-
cipes from these books. But
there is much in them for
general use.
NEW YORK — The
alumni of Yeshiva Univer-
sity will establish a Dr.
Samuel Belkin Memorial
Forest in Safed, Israel. The
nearly two-acre hill site,
1976.
The forest is being estab-
lished in conjunction with
the Religious Department
of the Jewish National
Fund.
Ceremonies to dedicate
the forest will be held July
26 as part of the Yeshiva
University alumni 14th an-
nual Israel tour and educa-
tional conference.
WHEN YOU THINK Of
FM GOLD 1111
DIAMONDS
TIM OF ...
WASSERMAN
DR. SAMUEL BELKIN
with space for 10,000 trees,
will honor the memory of
the modern-day father of
Yeshiva University who
served as president for 32
years and who died in April
CUSTOM JEWELERS
LAWYERS TITLE BLDG.
SUITE 105
SHEFFIELD OFFICE PARK
3270 W. BIG BEAVER
TROY
JUST WEST OF COOUDGE
643-6440
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Interior-Exterior Plant care, maintenance & design
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Call Mike - Nature's Helper
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