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 \\\\\\\\\\\\\ \ \\\\\ \ \\\\\\ \\\\\\\ \\\\\\\ \\\\\\N \\\\\\\ \\\\\\\. \\\\\\N \\\\\\\ \\\\\\\ \\\\\\\ .\\\\\\\ \ \\\\\\ \\\\\\\ \ \\\\\\ \\\\\\\ WTVS This ad made possible by The Jewish Community Council and The Jewish Welfare Federation. \ \\\\\N \\\\\\N \\\\\\N \ \\\\\\ \\\\\\N \\\\\\ ■ • \\\\\\N \\\\\\N, \\\\\\\ -\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\ N.\■■■■■■ \\\\ 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 ■\■■ \\\\ r - ■ \\\\\ 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.