COOKING

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BRING IN THE NEW YEAR WITH
HEBREW NATIONAL DELICATESSEN

Sephardic Feast

Continued from preceding page

/4 c. champagne vinegar
1 tsp. cumin
2 green onions, chopped
finely
salt and pepper to taste

1

Combine ingredients in a
jar. Shake well, Pour over
warm beets. Marinate at least
one hour.

FRESH VEGETABLE
SALAD
1 lb. fresh, ripe tomatoes,
diced
3 bell peppers (mixed
colors, if possible)
cored and diced
1 medium onion, diced
3 tbsp. capers
salt and pepper to taste
24 tbsp. fresh lemon
juice, depending on
taste.
2-4 tbsp. olive oil

Combine ingredients. Let
flavors blend for at least one
hour before serving. Serves 8.

POACHED FISH FILETS
3 bell peppers, cored and
thinly sliced
8 5-oz., 3/4-inch thick filets
of any white, firm-
fleshed fish (halibut,
sea bass)
salt and pepper to taste
3 cloves garlic, chopped
finely
1/2 c. chopped parsley
% c. chopped cilantro (or
additional parsley)
% c. olive oil
1 tsp. paprika

Pastrami, Turkey Breast, Salami, Bologna, Corned Beef

AND OUR WORLD-FAMOUS DELI FRANKS

Hebrew National delicatessen is made of 100% fresh, kosher beef with no frozen meat,
no meat byproducts, no non-meat fillers, and no artificial flavors or colors.

"Traditional New York Delicatessen"

YOU'LL FIND A COMPLETE LINE OF
HEBREW NATIONAL DELICATESSEN AT

EXCLUSIVE DISTRIBUTOR

NINO SALVAGGIO STRAWBERRY HILL
32906 Middlebelt Rd.
Farmington Hills, MI 48018
Tel: (313) 855-5570

Lefkofsky & Company
8634 Fenkell Ave.
Detroit, MI 48238
Tel: (313) 864-4455

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68

FRIDAY, SEPTEMBER 22, 1989

Place the sliced peppers on
the bottom of a heavy pan
with a tight fitting lid. Lay
the fish filets on top of pep-
pers. Season with salt and
pepper. Mix the garlic, parsley
and cilantro together and
cover the tops of the filets
with this mixture. Combine
the oil and paprika and driz-
zle over fish. Add water about
halfway, and bring to boil.
Cover, and reduce heat. Cook
about 10 minutes. Be careful
not to overcook, especially if
filets are thin. Remove to a
serving dish.
Turn the heat up to high.
Quickly reduce the sauce in
the pan. Adjust the season-
ings. Pour the sauce over the
fish. Surround with the cook-
ed pepper strips and sliced
new potatoes. Serves 8.

SLICED NEW
POTATOES
8 new potatoes
1 tsp. kosher (rock) salt

2 cloves garlic, minced
finely
4 green onions, chopped
finely
up to 4 tbsp. olive oil
1 tbsp. capers (optional)

Boil the potatoes in lightly
salted water about 20
minutes until they are tender.
Do not overcook. Slice thinly.
Arrange on the serving plat-
ter around the fish filets.
Combine kosher salt, garlic,
green onions, olive oil and
capers. Pour over warm
potatoes. Serves 8.

SEVEN BRAISED
VEGETABLES
1 lb. whole carrots,
peeled
1 lb. whole turnips,
peeled
1 lb. orange squash, like
acorn or butternut,
cut into chunks
1 lb. whole zucchini,
scrubbed
1 lb. leeks, washed
carefully
1 small head of cabbage,
but into chunks
2 stalks celery (including
leaves)
1 bay leaf
salt to taste
12-15 peppercorns
pinch of saffron (or %
tsp. nutmeg)

In a pan large enough to
braise two groups of
vegetables at a time, bring to
a boil about 6 c. water, the bay
leaf, 1 tsp. salt, the pepper-
corns and the saffron (or
nutmeg). Add carrots and tur-
nips. Cook, covered, until they
are barely tender, about 20
minutes, depending on the
thickness of the vegetables.
Remove to a serving dish. In
the same water, place the
squash and zucchini. Repeat
the process, simmering about
10 minutes. Remove these to
the serving dish. Repeat the
process with the cabbage
chunks, leeks and celery.
When all the vegetables
have been cooked, cut them
into serving sized pieces. If
you care to add a sauce, bring
2 c. of the broth to a boil. (Save
the rest in the refrigerator in
case you need vegetable stock
for another recipe.) Reduce it
quickly. Adjust the season-
ings and pour over the
vegetables. Serves 8
generously.