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anEllfaiOmer. • • N
milt
GREENFIELD'S
Special to The Jewish News
E
arly winter is a won-
derful time in south-
ern Florida and, the
natives insist, the best.
"Snowbirds haven't yet ar-
rived en masse," they explain
smugly, "and summer vaca-
tioners have returned north
to the daily grind."
For food fans, it's the ideal
time to sample local eateries.
No reservations are needed,
no waiting in line. The serv-
ice is excellent, and food is
cooked to order. "Enjoy it," we
were advised.
AMERICAN BULK
FOOD COUPON
Limit 2 • Expires 12-29-90 • JN
•
ETHEL G. HOFMAN
Limit 2 lbs.
Expires 12-29-90 JN
PARVE
737•1610
Recipes Capture Flavor
Of Santa Fe In Florida
,„ I RAISINS
WEST BLOOMFIELD STORE ONLY
PRUNES; •
IEGG NOODLES ; ;PITTED
•
I
794
2/$1.00
©
10 OZ. I
Limit 6 Pkgs. • Expires 12-29-90 • Jf\ p ly -
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
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WEST BLOOMFIELD STORE ONLY
COFFEE
• REGULAR • WATER PROCESS DECAF,
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I ALMONDS
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AMERICAN BULK FOOD COUPON
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WEST BLOOMFIELD STORE ONLY
PACIFIC RICE
NO CRISPY CAKES
lip
CHOLESTEROL
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I RAW NATURAL
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IM
. 11
lb.
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RICE CAKES
69*
FRUIT JUICE SWEETENED
LOW
SODIUM I
KOSHER I
5.75 Oz.
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Limit 6 • Expires 12-29-90
AMERICAN BULK FOOD COUPON
•GLEN ELLEN
CHARDONNAY
•CARL REH
LIEBRAUMILCH
•PIESPORTER
MICHELSBERG
GRANOLAS
DEEP WINE DISCOUNTS
$ 199 750 MI.
tc i%
iPIVV 750 MI.
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'
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750 MI
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M1
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BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3
THE FINEST SMOKED FISH & DELI TRAYS
EAT SMOKED FISH - LIVE BETTER,
HANDOUT NOVA LOX
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Place Your Ad Today. Call 354.6060
72
FRIDAY, DECEMBER 21, 1990
win
We did. From deli snacks to
elegant dining, we didn't hit
a bad one. But the restaurant
that particularly stood out
was the Santa Fe Grille in
Boca Raton. The dishes were
light, unusual and cooked
just the way we now want to
eat — grilled, crisp salsas in-
stead of cream sauces, and
clear broths garnished with
shreds of bright vegetables.
The restaurant, the crea-
tion of Renate and Barry Flo-
rescue of New York, is a time
capsule of old Santa Fe. Al-
though it is filled with in-
teresting, authentic artifacts,
main attraction is the
food. Every dish is planned
around the colorful and tasty
ingredients of the Southwest.
The executive chef is 31- year-
old Steven Mettle, who draws
on a rich culinary
background. He grew up in
Alaska, went to school in Ok-
lahoma, and has worked with
noted chefs like Bradley Og-
den in Kansas City.
Mr. Mettle says, "I was first
attracted to Southwest cook-
ing because it's a blend of
Mexican, Spanish and Indian
cooking — all of which are
based on plants. For example,
blue corn, high in protein and
essential nutrients, is in-
digenous to the Pueblo In-
dians; corn, a cheap, plentiful
grain, is used for staples such
as cornbread and tortillas?'
He added, "This kind of
cooking is healthy, you won't
find dishes fried or slathered
with cream sauces. Instead,
everything is grilled and light
with lots of unusual fresh pro-
duce such as orange and
yellow peppers, mangos and
papayas, which all grow in
profusion in the area."
Cilantro is a predominant
flavor in many of the Santa Fe
Grille dishes. "Because in the
Southwest, that's the herb of
choice" explains Mr. Mettle.
"It's used as liberally and
often as the average
American cook uses parsley."
This aspiring young chef
has agreed to share a few
recipes. His staff is meticu-
lous in their choice of ingre-
dients and even sun-dry the
yellow and red tomatoes used
in some of the dishes.
I was inspired to experi-
ment with these uncommon
ingredients (all of which may
be found in the supermarket
or ethnic stores). With the
abundance of fresh produce
and dairy items, they fit right
into kosher cookery. Recipes
for the Grilled Fresh Tuna
Salad and Black Skillet Frit-
tata (which he didn't share)
come close to the real thing.
If you're in Florida this win-
ter, the Santa Fe Grille is at
2300 Executive Center Drive
(just off Interstate 95), Boca
Raton. Tel: 407-994-1255.
Eggplant Confit
Eggplant Confit is a honey-
sweetened appetizer served
with blue corn chips.
1 large eggplant, about 1
pound
kosher salt
1 tablespoon olive oil
2 green onions, cut in
1-inch lengths
1 teaspoon chopped
garlic
1 /3 cup honey
1 tablespoon cider
vinegar
2 teaspoons dried basil
2-3 drops hot sauce
salt and pepper to taste
Preheat oven to 200F. Cut
the ends off eggplant, peel
and cut in quarters. Place on
a cookie sheet and dust with
kosher salt. Air dry in pre-
heated 200F oven for 2 to 3
hours until color darkens
slightly. Heat olive oil in
saucepan and add green
onion. Saute for 1 to 2 min-
utes until limp but not brown.
Stir in garlic. Brush salt off
eggplant, cut in chunks and
add to green onion mixture
along with honey, vinegar
and basil. Cover and simmer
for 30 to 40 minutes over
lowest heat or until mixture
darkens. Stir in hot sauce and
salt and pepper to taste. Cool
slightly before pureeing in
food processor. Makes about
1 1/2 cups.
Garlic Mashed Potatoes
A year round favorite. "I
can't make enough of them,"
says Mr. Mettle.
6 medium potatoes
boiling water
2 tablespoons canola oil
Continued on Page 74