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November 04, 1988 - Image 30

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-11-04

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

I COOKING

Mediterranean

Continued from Page 28

SPECIAL

KRISTALLNACHT

ON 56

Survivors and rare film recall
a night of Nazi horror.

10 PM
WEDNESDAY, NOVEMBER 9

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WTVS

This ad made possible by The Jewish
Community Council and The Jewish
Welfare Federation.

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TAILORING

MARK'S - CLEANING AND TAILORING

32730

NORTHWESTERN

HWY., FARMINGTON HILLS

737-0360

NO TAILOR SHOP IN WEST BLOOMFIELD, FARMINGTON HILLS
OR ANY CITY CAN OFFER A SERVICE LIKE THIS

"LET US BE YOUR TAILOR"

Now it's time to let Mark's Cleaning & Tailoring
update your winter wardrobe,
so bring in your clothes today.

30

FRIDAY, NOVEMBER 4, 1988

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TRENDS

Applegate Square

FASHION

At

Affordable Prices

Men's & Boys'
352-4244

leg joints just enough to
spread them out. Turn the
chickens over and pound each
one flat so that they cook
evenly.
Mix the oil and lemon juice
with the garlic and pepper in
a bowl. Marinate the
chickens in a cool place for an
hour or two, turning them
over once.
Place the birds on an oiled
grill 3 inches from the fire,
skin-side down, and cook for
8-10 minutes until the skin
has turned brown. Brush
with the marinade or melted
margarine, sprinkle the
chickens with salt and turn
them over. Cook for about 15
minutes and turn again, if
necessary, until the juice from
a thigh when you prick it
with a fork is no longer pink.
Serve sprinkled with parsley.
Serves 2.
Marinade Variations:
1) Add 1 tablespoon thyme
2) Omit the lemon juice, but
add 2 teaspoons paprika, 1
teaspoon cumin and a
pinch of cayenne, and
serve sprinkled with chop-
ped coriander (leaf) for a
Moroccan flavour.
3) One of my favourites is
also Egyptian: put 1 onion
in a blender with 1 teas-
poon cumin, % teaspoon
coriander, % teaspoon cin-
namon, and a pinch each
of allspice, ginger, nutmeg,
salt and pepper. Blend to a
paste and spread on the
chicken.
AJO BLANCO
(White Soup with
Garlic and Grapes)
This unusual cold soup re-
cipe is from "Mediterranean
Cooking." Says Roden, "We
were stunned by this soup at
the El Molino restaurant in
an old country mill in Durcal
near Granada. The restau-
rant is part of the Andalusian
Centre of Gastronomic In-
vestigation which includes a
museum of traditional An-
dalusian cooking. The menu
is made up of old recipes.
Most, such as stuffed vine
leaves, mashed chickpeas and
pigion pie, were of Arab and
Moorish origin and gave us
an extraordinary feeling of
deja vu.
"This soup, which is called
`white garlic,' has always been
popular. It is intriguing, re-
freshing and most subtle in
flavour. The ingredients are
traditionally pounded with a
pestle and mortar, a method
which really does improve the
flavour, but you can use a food
processor."
200 g (7 oz.) shelled fresh
almonds or ground
almonds
200 g (7 oz.) day-old good
white bread, crusts
removed

Milk for soaking
(optional)
4 garlic cloves, crushed
125 ml (4 fl. oz.) olive oil
600 ml ( 1 pint) or more
ice water
Salt
4 tablespoons white
vinegar or to taste
250g-500g (8 oz.-1 lb.)
muscatel or other
good grapes, peeled
and de-seeded
If you are using fresh al-
monds, boil them for 2-3 min-
utes. Drain and peel when
they are cool enough, then
grind them in the processor.
If you are using ground al-
monds, put them straight in
the processor with the bread,
soaked in milk or water and

squeezed dry, and the garlic.
Blend to a smooth paste.
While the blender is going
add the olive oil, drop by drop,
then in a slow stream (as with
mayonnaise). Then add very
cold water until the soup has
a thick creamy consistency.
Season with salt and vinegar,
add the grapes and serve
chilled. Serves 6.
MOROCCAN GLAZED
CARROTS
Says the author of "A Taste
of Morocco," "Serve these
glazed carrots hot as a vege-
table, or cold as an appetizer
or accompanying vegetable
salad." By "hot red pepper," I
assume he means cayenne,
and "sweet red pepper" must
be paprika. If you cannot find
fresh coriander, you can sub-
stitute parsley.
900g12 lb. carrots, peeled
Salt
4 tablespoons olive oil
2 tablespoons sugar
2 tablespoons lemon
juice
1-2 tablespoons chopped
fresh
green coriander
Hot red pepper, to taste
Sweet red pepper, to
taste
1. Cut carrots into thinnish
slices (1/4 inch thick) length-
wise, then cut slices in ( 3/4
inch) lengths. Cook carrot
segments in boiling salted
water until just tender, then
drain.
2. lbss in saucepan with re-
maining ingredients. Serves
4.

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