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August 03, 1984 - Image 34

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-08-03

Disclaimer: Computer generated plain text may have errors. Read more about this.

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34 Friday, August 3, 1984

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Entertaining with a light summer supper

BY GLORIA KAUFER GREENE

During summer, one of
the best meals to serve com-
pany is a light buffet dinner.
Plastic dinnerware is quite
suitable for this type of
entertaining. Large dinner
plates — possibly divided
into , sections — are ideal be-
cause the whole meal can fit
on one dish. And brightly-
colored paper napkins add a
touch of festivity. To make
it easy for your guests, a set
of flatware can be rolled into
each napkin, ready to go.
Following is a menu that
would be nice for a summer
buffet. It begins with tasty,
toasted pita triangles to
help take the edge off appe-
tites and accompany
cocktails if they are being
served.
The main course features
pasta primavera — a popu-
lar dish in which spaghetti
is tossed with a colorful as-
sortment of fresh vegetables
cooked just to the crisp-
tender stage. This version
has ricotta cheese (instead
of heavy cream) in the sauce
to make it tasty and nutriti-
ous, yet low in fat.
It is accompanied by
breaded eggplant slices
which are grilled in the
broiler rather than being

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fried, and cherry tomatoes
that are stuffed with an
herbed cauliflower-cheese
mixture.
A cool dessert would be
excellent with this summer
supper.

TOASTED PITA
TRIANGLES
These snacks can be com-
pleted in advance, and re-
heated shortly before serv-
ing. Store them in the
freezer or refrigerator.
1 package large or small
pita loaves (white or
whole wheat)
About % cup butter, sof-
tened
Finely grated Parmesan
or other cheese, to
taste
Finely chopped mixed
fresh or dried herbs, to
taste
Cut around edges of pita
loaves, separating the top
and bottom parts of each
loaf into two thin circles.
Spread circles thinly with
butter; then sprinkle with a
mixture of cheese and
herbs. Use a knife and cut-
ting board, or kitchen
shears, to cut each large cir-
cle into 8 triangles, each
small one into 4 triangles.
Place triangles on foil-lined
baking sheets. Toast in a
preheated 375-degree oven
about 8 to 12 minutes, or
until bread is crunchy and
cheese is melted. Serve
warm.



PASTA
PRIMAVERA
You can make several
"batches" of this dish ahead,
up to the point where the
spaghetti is added. Shortly
serving, reheat the
I before
vegetable sauce, covered, in
I the oven. The spaghetti can
I be cooked ahead, drained,
I and tossed with oil. Before
reheat it by patting
I serving,
it into boiling water for only
I a minute or two, and drain-
I ing. Then toss it with the
I sauce.
I 3 tbsps. butter or mar-
garine
1 1 large onion, finely
chopped
1
2
medium-sized
leeks
1
(white and very pale
1
green parts only),
I
thinly sliced
4 cups small broccoli
flowerets and thinly
I
sliced peeled stems
I 1 medium-sized
zucchini,
I
sliced

1 cup thinly sliced carrots
I 3/4 cup thinly sliced
celery-cabbage (or
1
celery stalks)
I 1 sweet
red bell pepper,
cut in 3/4 inch squares
1
(if unavailable, substi-
tute green pepper)
% cup water
12 oz. uncooked spaghetti
1 tbsp. olive or vegetable
oil
1 15 oz. container part-

skim ricotta cheese (if
unavailable, substi-
tute regular ricotta)
1 tbsp. cornstarch
3/4 cup milk
% cup grated Parmesan
or similar cheese (or
more to taste)
% tsp. dried basil leaves
% tsp. dried marjoram
leaves
% tsp. dried thyme leaves
'/4 tsp. salt (or to taste)
% tsp. black pepper, pref-
erably freshly ground
In a very large, deep skil-
let (or in a Dutch oven), over
medium-high heat, melt the
butter; then cook the onion
and leeks until they are
tender but not browned. Stir
in the broccoli, zucchini,
carrots, celery-cabbage, and
bell pepper. Add the water,
cover tightly, and steam the
vegetables just until crisp-
tender, about 8 minutes.
Meanwhile, break the
spaghetti in half
lengthwise; then cook it ac-
cording to the package di-
rections. Drain the
spaghetti well, toss it with
the oil, and set it aside. In a
bowl, combine the ricotta
and cornstarch. Then mix in
the milk, Parmesan cheese,
herbs, and seasonings.
When the vegetables are
tender, stir the ricotta mix-
ture into the skillet. Cook
over medium heat, stirring
constantly, until the sauce
is heated through. Gently
stir in the cooked spaghetti.
Serve warm. Makes about 8
buffet servings.



GRILLED BREADED
EGGPLANT
The crumb mixture for
this dish is made in a food
processor or blender, so you
can easily adjust the season-
ings to your own taste.
Seasoned Crumb Mix-
ture:
2% cups coarsely cubed
fresh or slightly stale
bread (may be part or
all whole wheat)
2 tbsps. grated Parmesan
cheese
1% tbsps. dried parsley
flakes
2 tsps. instant minced on-
ions
1% taps. dried oregano
leaves
1 tsp. dried basil leaves
% tsp. dried marjoram
leaves
% tsp. dried thyme leaves
.1/4 tsp. garlic powder
% tsp. salt
% tsp. black pepper, pref-
erably freshly ground
Eggplant:
1 medium-sized eggplant
(about 1% pounds)
1 large egg plus 1 large
egg white
1 tbsp. vegetable oil
For the seasoned crumb
mixture, put all the ingre-
dients in a food processor or
blender, and process them
until fine crumbs are

formed. (This may be done
in advance, and the crumbs
can be stored for months in
the freezer. Thaw them be-
fore using.)
Lightly oil or coat with
nonstick vegetable spray a
large baking sheet.
Cut off and discard the
ends of the eggplant. If de-
sired, peel the eggplant (it is
not necessary). Cut the
eggplant crosswise into
1/4-inch-thick slices. In a
small bowl, beat the egg and
egg white with the oil. Put
the crumbs in another bowl
or on a large piece of wax
paper or plastic wrap.

Dip each slice of eggplant
into the egg mixture; then
let the excess egg mixture
drip back into the bowl.
Coat the eggplant com-
pletely with the crumb mix-
ture. Lay out the coated
eggplant slices slightly
separated on the prepared
baking sheet.
Put the filled baking
sheet about 5 to 6 inches
under a pre-heated broiler,
and broil the eggplant about
4 to 7 minutes on each side
or until browned and crun-
chy. Rotate pan during
broiling if necessary for
even browning. Makes
about 8 buffet servings.



STUFFED CHERRY

TOMATOES
Cauliflower gives the fil-
ling a mysterious, interest-
ing flavor that complements
the seasonings quite well.
It's a great way to use up
leftover cooked cauliflower.
(Note: This recipe is easily
doubled.)
Filling:
1% cups finely chopped
cooked cauliflower
1 cup part-skim ricotta
cheese (if unavailable,
substitute regular
ricotta)
% cup very finely chop-
ped.celery
2 tbsps. finely chopped
fresh parsley
1 tbsps. instant minced
onion
1 tbsps. water
1 tsp. dried chopped
chives (or 1 tablespoon
fresh)
1 tsp. dried basil leaves
(or 1 tablespoon chop-
ped fresh basil leaves)
% tsp. Worcestershire
sauce
% tsp. salt (or to taste)
% tsp. black pepper, pref-
, erably freOhly ground
3 or 4 drops hot pepper
sauce, such as tabasco
(or to taste)

Tomatoes:
1 pint cherry tomatoes,
washed, dried, and
stems removed
Put the cauliflower in a
bowl, and mash it with a
fork until it is very coarsely
pureed. (Do not use a food
processor; it makes the

I

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