I COOKING I
SUPERIOR
FISH CO.
L:-
r
JUST ADD SEAFOOD TO MAKE
YOUR HOLIDAYS TASTEFULLY UNIQUE
-r
Cooked, Peeled
and Cleaned
$7.49
lb. vs/coupon
Expires 12-31-88
lb. wlcoupon
Expires 12-31-88
T
FLOWN IN DIRECT
Alaskan
A large variety of Fresh Apple-
wood Smoked Seafood, including
Smoked Salmon, Sable,
Whitefish, Chubs, etc.
KING
CRAB LEGS
Featuring
CREAMY SMOKED
FISH SPREAD
$2.258 oz.
L
aro, g
$9.99
container
0
I-
■
(26-30 ct.)
NORWEGIAN
SALMON
GLORIA KAUFER GREENE
Special to The Jewish News
A
Reg. Price $7.99 lb.
Reg. Price $16.95 lb.
L
Fresh Fillets
COCKTAIL
SHRIMP
COCKTAIL
SHRIMP
(21-25 ct.) with tail on
$16.45
Shell On
I
lb.
Expires 12-31-88
$8.95 lb.
Expires 12-31-88
CELEBRATE
WITH HOLIDAY
SEAFOOD
PARTY TRAYS
Helen Nash's Kosher Kit-
chen (Random House, 1988,
1
House of Quality
11 Mile
Serving Metropolitan Detroit for Over 40 Years
309 E. 11 Mile Rd., Royal Oak, MI • 541-4632
Parking in rear
Mon.-Wed. 8-5
Thurs. & Fri. 8-6
Saturday 8-1
WHAT'S HIDING IN YOUR CARPET?
TRENDS
CHECK OUR PRICES FIRST
1 Room reg. $35 .. $30 5 Rooms reg. $80 .$7 5
2 Rooms reg. $40 . $36 6 Rooms reg. $85 . $80
3 Rooms reg. $55 . $50 7 Rooms reg. $95 . $90
4 Rooms reg. $70 . $65 8 Rooms reg. $110 $99
Applegate Square
Cruisewear
Galore:
Body Glove
O'Neill
T & C
Surf Fetish
Vision Street Wear
Ocean Pacific
Suburban City
CARPET & UPHOLSTERY CLEANING COMPANY
For the best. call Suburban City today
Open Monday, December 26th 10-5
Men's & Boys'
352-4244
They might guess the size.
They'll never guess the price.
Choose a beautiful diamond from the
largest seleection in Michigan at prices
you won't believe. Others will recognize
the color, the clarity, and the cut of your
.„ elegant diamond. They might even
lpfia guess the weight. But they'll never
xiii*Ab
know how little you paid for so much.
See for yourself. Visit our showroom
today. No appointment necessary.
Come in at your convenience.
The Diamond People For Over 50 Years
645-9200
30555 SOUTHFIELD RD, CONGRESS BLDG, SUITE 100
(ONE BLOCK SOUTH OF 13 MILE ROAD)
SOUTHFIELD, MICHIGAN
SUMP PUMP
failure
OR POWER OUTAGE IS NO PROBLEM IF YOU
HAVE AN AUTOMATIC JET PUMP. $149.50
INSTALLATION AVAILABLE
[II, B. LEWIS PLUMBING
76
FRIDAY, DECEMBER 23, 1988
352-9350
s is often the case
when it comes to new
food ideas, the two
coasts of our country seem to
be where innovative kosher
recipes have been sprouting
lately. Not too long ago, I
wrote about a new gourmet
kosher cookbook by a resident
of Los Angeles. Today, my col-
umn will discuss a cookbook
of the same genre by a writer
who lives in New York City.
SUPERIOR FISH CO.
LO
More Gourmet Recipes
For Kosher Cooks
6tegart
as/h/laaj
29325 14 Mile
Farmington Hills
Broadway Plaza
737-4483
......14
Contemporary
7% Women's Fashions
HOLIDAY
HOURS
Mon.-Fri. till 8 p.m.
Sat. 10-5 • Sun. 12-5
,44. ?APRA
855-4464
Hunters Square • Farmington Hills
hardcover, $18.95, 288 pages)
is in many ways a sequel to
Nash's first book, Kosher
Cuisine. It emphasizes
unusual recipes, with barely
a half-dozen traditional
Jewish dishes thrown in for a
small touch of ethnic flavor. It
is among the "new wave" of
kosher cookbooks that tend to
appeal to upscale Jewish
couples who, I suspect, rarely
have to cook for picky young
children, and who love to ex-
periment with new tech-
niques and ingredients,
usually for entertaining.
Kosher Kitchen emphasizes
gourmet recipes which, while
interesting and different, fre-
quently require foodstuffs
that may now be considered
"everyday-type food" in the
Big Apple, but would still
likely be on the "exotic" list
for most kosher cooks in the
rest of the country (except, of
course, California).
Indeed, the jacket copy
states, "To create these new
dishes, Helen Nash began by
experimenting with ingre-
dients that have become
readily available to nonpro-
fessional cooks — such as
shiitake mushrooms and sun-
dried tomatoes — and then
went on to explore the many
uses of different ethnic
seasonings: cumin, coriander,
curry, black beans, ginger,
Japanese horseradish, and
other spices uncommon to
traditional kosher cooking."
Following are some recipes
reprinted from Helen Nash's
Kosher Kitchen.
SPAGHETTI WITH
EGGPLANT, PEPPER
AND RICOTTA
The author of Helen Nash's
Kosher Kitchen explains,
"The combination of egg-
plant, peppers, tomato and
ricotta makes for a hearty,
filling dish that I prefer to
make in the fall or winter.
1 medium eggplant,
approximately 1
pound
1 /3 cup olive oil
1 onion, finely chopped
3 cloves garlic, finely
chopped
1 /4 teaspoon crushed red
pepper
1 medium red bell
pepper, diced
1 medium yellow bell
pepper, diced
1 28-ounce can peeled
tomatoes, drained
and coarsely chopped
1 15-ounce container
part-skim ricotta
'A cup tightly packed
Italian parsley,
coarsely chopped
• cup tightly packed
fresh basil leaves,
coarsely chopped
Kosher salt
Freshly ground black
pepper
1 pound spaghetti
Peel the eggplant and cut it
into 1/2-inch cubes. Place the
cubes in a large bowl of ice
water. Add 2 tablespoons of
salt and let stand for 1/2 hour.
Drain the eggplant, then
squeeze it dry in a dish towel.
Set aside.
In a large saucepan heat
the oil. Add the onion and
garlic and saute over low
heat, covered, until soft. Add
the crushed peppers, the egg-
plant and the pepper and
saute over medium heat, un-
covered, for approximately 5
minutes. Add the tomatoes,
bring to a boil, reduce the
heat and cook the sauce for 5
minutes. Stir in the ricotta,
parsley and basil. Season
with salt and pepper.
Meanwhile, bring 5 quarts
of water to a rolling boil in a
large covered pot. Add 2
tablespoons salt and all the
pasta at once; stir well. Boil
briskly, uncovered, for about
7 minutes, or until the pasta
is al dente, tender but still
firm to the bite. Pour into a
colander and shake vigor-
ously to drain well. Toss with
the hot sauce and season the
pasta to taste with salt and
pepper.
Makes 6 to 8 servings as a
first course, 4 to 6 servings as
a main course.
FILLET OF GREY
SOLE EN PAPILLOTE
Says Helen Nash, "Fish
cooked in this closed-casing
method at very high heat re-
mains moist and delicious.
Try it with other kinds of fish,
vegetables and seasonings."
4 skinned grey sole fillets
Continued on Page 78