42
Friday, September 14, 1984
THE DETROIT JEWISH NEWS
BEHAVIOR
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Continued from Page 39
spoon to a serving dish.
NOTE: If snow peas are large,
they will be less tender. In that
case, steam them for about a min-
ute before following the recipe. If
you are serving the peas with a
dairy meal, saute them in butter
than oil and omit the soy sauce.
Yield: 4-6 servings.
SPINACH FETTUCCINE
2 cloves garlic
3 scallions, including green
parts
V bunch Italian flat-leaf
parsley
1 tbsp. sweet butter
10 sprigs dill, snipped
1 cup sour cream
Kosher salt
Black pepper, freshly ground
1 pound fresh or dried im-
ported spinach fettucine
I suggest you use a small enameled
cast-iron saucepan.
To make the sauce: Peel and
chop garlic very fine. Trim scall-
ions, wipe with a damp paper to-
wel, and chop very fine. Remove
parsley stems; wash leaves, spin
dry, and chop fine.
Heat butter in a small saucepan
and saute garlic over low heat for
a few minutes. Stir in scallions,
parsley, dill, and sour cream. Re-
move from heat and season with
salt and pepper.
When pasta is ready, reheat
sauce, but do not let it boil for
more than a minute.
To cook the pasta: bring 5
quarts water to a rolling boil in a
large covered pot. Add 2 tbsps. of
the salt and all the pasta at once,
stirring with a wooden spoon. Boil
briskly for about 3 to 4 minutes for
fresh pasta, longer if dried, or
until pasta is al dente. test fre-
quently, since it is impossible to
gauge the cooking time precisely.
Drain well, shaking vigorously in
a sieve. Toss thoroughly in a bowl
with the sauce. Season with salt
and pepper.
Serve either hot or at room
temperature. Yield: 6 servings.
RICE SALAD
11/2 cups long-grain rice (Uncle
Ben's converted brand)
21/2 cups cold water
About 2 tbsps. olive oil
1/2 bunch Italian flat-leaf
parsley
About 11/2 tbsps. tarragon wine
vinegar
About 1 tbsp. kosher salt
White pepper, freshly ground
I suggest you use an enameled
cast-iron saucepan with lid.
Combine rice and water in a
saucepan. Cover and boil over
very low heat for about 45 min-
utes to 1 hour, or until water has
disappeared and rice is very soft,
but not mushy. If all water has
been absorbed and rice is still un-
dercooked, add 1 to 2 tbsps. boil-
ing water and boil for another few
minutes. (It is important for rice
grains to be soft; they harden
when refrigerated.) Do not stir
rice until it is ready and then only
with a fork.
Empty rice into a large bowl.
Using a fork, toss with olive oil.
Let cool.
In the meantime, remove
parsley stems; wash leaves, spin
dry, and chop fine. Add vinegar
and parsley to rice. Season with
salt and pepper, toss, and refrig-
erate. If you like, add chopped
scallions, green peppers, peas, or
other vegetables now. Readjust
seasoning before serving.
You can make this salad a day
ahead of time, but be sure to bring
it back to room temperature be-
fore serving. Yield: 8-10 servings.
WALNUT TART
1 10- to 11-inch prebaked pie
shell
FILLING:
2 cups walnuts
11/4 tsps. instant coffee powder
'/4 cup boiling water
8 tbsps. (1 stick) sweet butter,
at room temperature
Scant 3/4 cup sugar
1/2 tsp. salt
2 eggs, at room temperature
GLAZE:
1 tbsp. instant coffee
2 tbsps. boiling water
Scant 1/2 cup confectioners
sugar
1 tsp. vanilla extract
I suggest you use a food processor
and an electric mixer.
Preheat oven to 350 degree F.
Roast walnuts in oven in a single
layer in a baking pan for 10 min-
utes. Let cool. Chop very coarsely
in a food processor fitted with the
steel blade.
Dissolve coffee powder in boil-
ing water; let cool.
Increase oven to 375 degree F.
To make the filling: In an
electric-mixer bowl, at medium
speed, cream butter, adding sugar
gradually and continuing to beat
until light and fluffy, about 10
minutes. With motor on, add salt,
one egg at a time, and coffee liq-
uid. Mix until well blended. With
a rubber spatula, mix in walnuts.
Spoon filling into prebaked
shell and smooth the top. Bake on
lowest rack of oven for about 25
minutes, or until top is firm to the
touch. Let cool on a rack.
To make the glaze: While tart is
baking, mix all glaze ingredients
in a small saucepan and keep
warm.
Glaze tart with a pastry brush
as soon as it comes out of oven.
To serve: Place tart securely on
an elevated object, such as a coffee
can. Let rim fall down. Either
slide tart to a flat serving platter
or place two large, wide spatulas
underneath and transfer to a plat-
ter. I like to use dark quiche pans,
they are better conductors of heat.
If you like, the tart can be made
a day ahead of time and refriger-
ated. The dough will not get
soggy. But be sure to serve it at
room temperature. Yield: 10-12
servings.
MOCHA MOUSSE
4 egg yolks
1/2 cups sugar
2 cups half and half or light
cream
1 tbsp. instant coffee powder
2 oz. semisweet chocolate,
broken into small pieces
3 /4 tbsp. unflavored kosher
gelatin
2 tbsps. brandy (Cognac)
1 tbsp. finely ground coffee
bens
1 cup heavy cream, chilled
I suggest you use an enameled
cast-iron saucepan and a l x-
quart souffle dish, preferably
glass, or any crystal bowl.
Have a large bowl of ice ready.
In a saucepan, whisk egg yolks,
sugar, and half and half or light
cream. Add coffee, chocolate, and
gelatin. Whisk over medium heat
until custard is hot and smooth.
Pour into a bowl and set over ice,
whisking custard fequently until
cool.
Stir in brandy (Cognac) and
ground coffee beans. Refrigerate
custard until it begins to set, wh-
isking from time to time to make
it fluffy and light.
Beat heavy cream into a well-
chilled metal bowl until stiff.
Whisk cream into custard and
pour into a souffle dish. Cover
tightly with plastic wrap and re-
frigerate overnight. Serve at room
temperature. Yield: 8-10 serv-
ings.
NEWS
Braille Institute will
start program for •
learning-disabled
New York — A national cam-
paign to provide audio tapes of
Jewish textbooks and supplemen-
tal reading material for
learning-disabled children in
Jewish schools has been launched
by the Jewish Braille Institute of
America, it was announced last
month by Dr. Jane Evans, JBI
president.
JBI has established a national
campaign goal of $200,000 to
enhance learning opportunities
for Jewish youngsters with dys-
lexia or other learning dis-
abilities.
The project is designed to bene-
fit children unable to master basic
reading skills, children whose
reading pace is extremely slow
and who are therefore unable to
complete school assignments in
the allotted time, and learning-
disabled children with substan-
tial gaps between their reading
skills and intellectual level Dr.
Evans noted.
"Many youngsters who find
reading difficult have until now
been deprived of a Jewish educa-
tion," Dr. Evans said.
Parents seeking Jewish educa-
tional material on audio tape for
their learning-disabled
youngsters should write to JBI,
110 East 30th St., New York, N.Y.
10016.
Shorter school year
has its drawbacks,
Ministry warns
Jerusalem (JTA) — Eliezer
Shmueli, director-general of the
Education Ministry, complained
last week that the Treasury's de-
mand for a reduction of 32,000
school hours this school year
would force the dismissal of some
1,000 teachefs. He warned that
those who propose the cut in hours
are undermining the educational
system.