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 GARY R. MILLER & ASSOCIATES "Photography with a personal touch" SPECIALIZING IN: • CANDID • VIDEO TAPING • FAMILY PORTRAITS • ENGAGEMENTS 398-6894 DO WHAT YOU DO BEST 3J7-41CCC Asset Advisory Services, Inc. Registered Investment Advisor provides objective financial counseling to active individuals and business. We sell only our advice. We receive no commissions. Call me today for a confidential consultation or second opinion. You'll be 'glad you did. Steven M. Zimberg, CFP Asset Advisory Services, Inc. (313) 851-1114 2 6111 W. Fourteen Mile Franklin, MI 48025 llePori lam* ............. . . . ........ W . . ........ . . . ... . ..... . . . .. .. ............................... ........... ..... . • .. •"•"' ••• • • •••,'",-/' ...,46;:k , "4.:,..,":".%••• •••>:, •••/•// " •• . • ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, . ..... . ••••••••••,YAMOCA. .......... . 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 — ...And Let Us Handle Your Finances Mon.-Fri, — letam-8Pm 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