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May 15, 1987 - Image 76

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-05-15

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

WE WILL BE CLOSED
FOR VACATION STARTING
MAY 28 - JUNE 12

BARRY'S
LETS RENT
IT

PLACE YOUR ORDERS EARLY

PARTY RENTALS
ALL OCCASIONS

Kosher Cooking

29212 ORCHARD LAKE RD.
South of 13 Mile

Following are some recipes
reprinted from New Kosher
Cooking and So This Is

I 855-04801

SINGER'S KOSHER MEATS

13721 W. Nine Mile Road
Oak Park, Michigan 48237

LI 7-8111

foA T T A VAir. 00K

THE PLAC
FOR SMOKED
BAGEL
AND PROD

Hand Knits
coordinated
with Wool
Jersey
Separate

6088 E. MAPLE AT FARMINGTON RD., West Bloomfield -
Mon. thru Sat. 9 to 6
Sun. 8 to 5

'

Ilortkwesten Hwy.

at 12 mile • Franklin Plaza

851-9666

UIPIEDS
GET REAMS .

Call The Jewish News

HANDOUT NOVA LOX

Empire

354-6060

Keep Refr , gerataC

mpi re

turkey pastrami

Ready to Eat
Shoe and
Serve

\

‘k\\N \ \

nwire

Ke. Retogerated

00 9

k Tfe,.:
gourmet corned turkey

111 pire

tur kevbolog

na

..s%1

turkey-m
jit
4I

so'N.

Ready to Ea ,
Voce dee
Serve

Slice and Easy!

Empire's newest delicatessen items make
everyday a picnic! These nutritious, pre-cooked
deli meats are low in fat, high in protein, and
packed with Empire Kosher quality. Slice and
serve convenience makes Empire's deli treats
great for sandwiches, salads, and hors d'oeuvres.
And now, when you're traveling or vacationing,
you can take the great taste of Empire along!
Empire Kosher makes pleasing easy!

Turkey Salami • Smoked Turkey Breast•Turkey Pastrami
Gourmet Corned Turkey •Turkey-M • Turkey Bologna

THE MOST TRUSTED NAME IN KOSHER POULTRY 1 MOO) EMPIRE-4

76

Friday, May 15, 1987

THE DETROIT JEWISH NEWS

Continued from Page 74

Kosher:

358-4085

29107

COOKING

CHICKEN PAILLARDES
Says the author of New
Kosher Cooking, "Paillarde in
French means a very thin
slice of meat or poultry,
broiled quickly over very
high heat. This recipe is very
simple and takes about 5
minutes to cook. The chicken
can be replaced by very thin
slices of beef cut from the
round or sirloin."
2 whole chicken breasts,
skinned and boned
2 tbsps. light soy sauce or
low-sodium soy sauce
2 garlic cloves, finely
chopped
Salt
Freshly ground black pep-
per
2 tbsps. lime juice
1 lime, thinly sliced
Parsley sprigs, for garnish
Cut each breast in half
lengthwise; then cut each
half in half again. Place each
piece between two sheets of
waxed paper and pound with
a mallet or the bottom of a
skillet until the slices are
flattened and about 1/8 inch
thick.
Mix the soy sauce with the
garlic in a small bowl. Place
the chicken paillardes on a
serving platter and pour the
soy sauce mixture over them.
Rub the sauce into the chic-
ken with your fingers and
marinate for 10 minutes.
Preheat the broiler to high.
Arrange the paillardes in a
broiling pan. Broil for 2.min-
utes; turn and broil for an-
other 2 minutes. Place the
paillardes on a serving plat-
ter. Sprinkle them with salt
and black pepper to taste.
Sprinkle a few drops of lime
juice over each paillarde and
top with a lime slice. Garnish
with parsley sprigs and serve.
Serves 4.

FRESH PASTA
WITH TOMATO
MUSHROOM SAUCE

With this recipe from ew
Kosher Cooking, the author
says, "If fresh pasta is not
available, use dried tag-
liatelli or broad egg noodles."
1 lb. mushrooms
2 cups packed fresh basil
leaves
1 bunch parsley
2 garlic cloves
Salt
-
Freshly ground black pep-
per
1 1-lb. can whole tomatoes
2 tbsps. olive oil
% tbsp. oregano
4 quarts water
1 tsp. salt
1 tsp. vegetable oil
1 lb. fresh pasta, prefera-
bly tagliatelli
2 oz. grated Parmesan
cheese
Wash, trim and drain the

mushrooms. Set aside 10
mushrooms. Place the re-
maining mushrooms, the
basil, parsley and garlic in a
food processor. Process until
the ingredients are pureed.
(If your food processor has a
small bowl, puree the ingre-
dients in batches.)
Pour the mushroom mix-
ture into a large skillet. Add
salt and black pepper to
taste, mix well and set aside.
Slice the reserved mush-
rooms. Drain the liquid from
the tomatoes, being careful
not to break them. Add the
sliced mushrooms, tomatoes,
olive oil, and oregano to the
skillet. Gently stir the mix-
ture over medium heat until
the mushrooms are cooked,
about 4 minutes. Remove
from the heat and keep
warm.
Bring the water to a boil in
a large saucepan. Add the 1
teaspoon salt and the vegeta-
ble oil. Add the pasta, bring
back to a boil and cook until
is is al dente, about 5 min-
utes. Drain well.
Place the pasta in a large
round serving bowl. Pour the
mushroom sauce over it and
serve with the grated Parme-
san cheese. Serves 4.

BEEF STROGANOFF
This recipe from So This Is
Kosher demonstrates how the
book makes use of soy milk.
2 tbsps. corn oil
2 medium-sized onions,
sliced
1 /4 lb. mushrooms, sliced
2 tbsps. flour
Salt, freshly ground black
pepper
1 tsp. dry mustard
1 lb. rib-eye steak, cut into
1 x 1/4 inch strips
1 tbsp. brandy
1 tbsp. tomato paste
% cup chicken stock
2 tbsps. lemon juice
% cup soy milk
Garnish:
Chopped parsley
Heat half the oil in a pan,
and cook the onions until
pale golden; then add the
mushrooms, and cook for an
additional 2 minutes. Remove
from the heat.
Season the flour with salt,
pepper and mustard, and use
to lightly coat the meat.
Heat the remaining oil in a
separate pan, and saute the
meat until browned. Add the
cooked onion and mushroom
mixture, together with any
cooking liquid, and simmer
for 5 minutes, stirring occa-
sionally.
Pour the brandy over the
meat, and ignite it. When the
flames have subsided, stir in
the tomato paste and chicken
stock, and bring to a boil,
stirring carefully. Pour in the
lemon juice and soy milk, and
stir again, then cover and
simmer for 15 minutes. Gar-
nish with chopped parsley.
Serve on a bed of rice. Serves
4.

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