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December 03, 1984 - Image 41

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-12-03

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

THE DETROIT JEWISH NEWS



Friday, December 7, 1984 41

COOKING

Ole to Opa Sephardic treats
abound in new Triad cookbook







Viviane Alchech Miner pays
tribute to her Sephardic heritage
in a new Triad Publishing Co.
cookbook, From My Grand-
mother's Kitchen: A Sephardic
Cookbook.
The paperbacked volume, writ-
ten with Linda Krinn, includes an
introduction describing Mrs.
Miners's Sephardic ancestry and
each chapter is highlighted with
reminiscences of family gather-
ings. The book is illustrated with
family pictures.
The cookbook contains recipes
from the Turkish, Greek, Bulga-
rian, Romanian and Spanish tra-
ditions. There also is a special sec-
tion devoted to Passover.
Included are recipes for soups;
breads; salads and relishes; beef,
veal and lamb dishes; fish; eggs
and cheese; chicken; rice, beans
and noodles; vegetables, pastries;
desserts; cookies, cakes, custards
and puddings; syrups and dres-
sings; candy, jams, jellies and
preserves; and beverages.
Following are some sample re-
cipes:
RICE CAKES
1 onion, chopped
2 cups cooked rice
2 large eggs, beaten
2 tbsps. flour
1 /4 cup finely chopped parsley
1 /4 cup chopped dill weed
1 cup coarsely grated kaseri or
Swiss cheese
Salt and pepper to taste
1 /S tsp. nutmeg
Oil for frying
Saute onion lightly in oil. Com-
bine remaining ingredients and
mix well. Drop by dollops into hot
oil in a large frying pan. Flatten
into pancakes and fry on both
sides until golden. Do not crowd.
Serve hot as a side dish. Makes 1
dozen.

/2 tsp. cumin
1 tsp. finely chopped garlic
1 tbsp. finely chopped dill
weed
Salt and pepper to taste
Flour
Olive or vegetable oil for frying

1

Variation: You may add 1 1/2
cups cooked white rice to the soup
just before serving.

BERENJENA TURQUESE
TOMATO
(TURKISH
EGGPLANT SALAD)
3 long, narrow eggplants (ab-
out 1 pound each), peeled
and thickly sliced
1 /2 cup olive oil (approx.)
3 medium onions, sliced
lengthwise to form cres-
cents
2 large garlic cloves, finely
chopped
5 ripe medium tomatoes,
coarsely chopped
1 cup tomato juice
1 tbsp. salt, or to taste
3 tbsp. finely chopped parsley
1 tbsp. red wine vinegar
Sprinkle eggplant slices with
salt and place in a colander for 30
minutes. Wipe dry. Cut slices in
quarters and saute lightly in a lit-
tle olive oil. Remove from pan.
Saute onions in olive oil. Add
garlic and cook for 1 minute. Add
tomatoes and cook about 4 or 5
minutes longer. Add tomato juice,
eggplant, and salt. Cook over
medium heat until eggplant is
tender and liquid is reduced,
about 30 minutes. Stir in parsley
and vinegar. Serve hot or cold.
Serves 6 to 8.

KEFTES
1 lb. ground lamb or beef
2 eggs, beaten
1 large bunch parsley, finely
chopped (stems removed)

"Sunset Strip"
/2 Mile North of 12 Mile
29536 Northwestern Hwy.

1

Stuffing

1 cup cooked rice
1 /4 cup sesame seeds or poppy
seeds
Salt and pepper to taste
1 onion, finely chopped
Combine lamb, eggs, parsley,
cumin, garlic, dill, salt and pep-
per. In another bowl, combine
stuffing ingredients. Make meat-
balls the size of a small egg, and
push your finger into the center to
form a hollow for the stuffing .
Press about 2 teaspoons of stuf-
fing in the opening and close tight
at both ends. Shape into finger
rolls, lightly roll in flour and fry in
1 /4 inch oil until brown on both
sides. Add more oil to pan when
necessary. Serve with lemon
wedges. Serves 4.

BIMUELLOS
4 sheets matzah, broken
5 large eggs, beaten .
3 /4 cup raisins (optional)
3 /4 cup walnuts, finely chopped
(optional)
1 tsp. cinnamon
2 tsps. vanilla extract*
Peanut oil for frying
Sugar
Soak matzah in water and
squeeze out excess water. Crum-
ble into very small pieces and

Continued on Page 64

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.......... .

The Uptown Crowd
is Trekking Down to
Silver's Garage.

To get garage sale prices on things they really want. Not a bunch of used tires,
abused books & magazines and the like. Silver's Garage has office supplies at
up to 75% off...office furniture at half the regular price and hundreds of
overstocks, closeouts, dinged, dented and slightly scratched treasures at a
fraction of their original cost. Here's lust a sample:

Desks ............. • • ....... from 15.99
from 9.99
Steel & Wood Chairs
from 19.95
Files & Bookcases



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Your
Finances

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Saturday... 10am.6prri
10an1-41prn
Sunday .

All sales can be exchanged or refunded
All offered at outstanding discount prices

New Merchandise Arriving Weekly
Shop Early and Often



Lots of Gifts and Accessories from our Retail Stores

HURRY ON DOWN WE'RE ONLY OPEN
24 HOURS A WEEK—THURSDAY,
FRIDAY AND SATURDAY FROM 10 to 6

6 MILE

.



QHYMQ OOM

AVGOLOMENO
(LEMON CHICKEN SOUP)
1 soup chicken, cut into serv-
ing pieces
1 /4 cup olive oil
Salt and pepper to taste
1 /4 cup flour
2 eggs, beaten
Juice of 1 lemon, strained
Saute chicken in olive oil. Sea-
son with salt and pepper. Add
water to cover and bring to boil,
skimming surface from time to
time during the cooking. Cover
pot and simmer until chicken is
tender. Remove cooked chicken,
bring the stock to a boil, and cook
15 minutes to reduce the volume.
Remove about 1 /2 cup of stock
and slowly blend it into the flour,
1 tablespoon at a time. In another
bowl add the lemon juice to the
eggs. In a large sauce pan, com-
bine the egg mixture with the
flour mixture. Cook gently, stir-
ring with a wooden spoon, until it
begins to thicken and is creamy.
Continue adding chicken stock by
tablespoons, stirring constantly,
until you have used one-fourth of
the stock, then gradually increase
the quantity and rate of adding
the stock. When half the liquid
has been stirred in, pour mixture
back into the soup pot. Stir well.
Bone .and slice the chicken; re-
turn to the soup. Adjust season-
ings. Sprinkle with chopped dill or
parsley and serve hot. Serves 4 to

6.

Q
z
.4
..)

VICTOR

•--*

0

DAVISON

Silvers lific rir Ci g e

341 Victor (off Oakland, between Davison and 6 Mile)
869-7682 • Paved Parking for 500 Cars

MAJOR CREDIT CARDS ACCEPTED

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