EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS ALL UNDER ONE ROOF Look for this emblem and be a name not a number by shopping at a member market of the Detroit area Retail Kosher Meat Dealers Association who sells only the finest of select kosher products which are certified kosher by a recognized Orthodox rabbinical council. New Book Makes Gourmet Cooking Simple HOLIDAY SPECIALS SUNDAY, SEPTEMBER 29th THROUGH FRIDAY, OCTOBER 4th EMPIRE FRESH/FROZEN CHICKEN WINGS. 1 1 1 1 1 1 .. 1 EMPIRE FROZEN TURKEY BURGERS meat) 1.99 IIII BEEF SHOULDER ROAST Oven ready ("Rimmed) --------------- /1 lb. pkg. Super Savings (All dark U.S.D.A. CHOICE .... 99C. . . .$3.89 U.S.D.A. CHOICE CHUCK EYE STEAKS .... . Save 960 . $4.69 /lb. M OM =I MO SEEM OM On M• MI OM MI EN MO /113. Cash & Carry — Limited Supply. This Week Exclusively At: COHEN'S KOSHER MEAT & POULTRY MARKET 6734 Orchard Lake Road, near Maple in the West Bloomfield Plaza, West Bloomfield 932-3930 We will be closed Mon. & Tues., Sept. 30 & Oct. 1st for Simchat Torah and will reopen Wed., Oct. 2nd Michael Cohen, owner-operator 70 years of family owned kosher meat markets Hours: Sunday 8:00-3:00, Monday through Thursday 8:30-6:00, Friday 9:00-1:00 IN THE ORCHARD MALL WEST BLOOMFIELD • mmeournm: OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE EMPIRE AND ADAS KOSHER POULTRY. BROUGHT IN FRESH DAILY. le2P- ON ALL 1991 MAZDA MODELS HURRY WHILE THEY LAST CIA!. t; $45 TOTAL I EYE EXAM I I 1 1 EYEGLASSES* *1 Pair Single Vision I I i Scratch Coated Lenses and Frame - Plus 1 Year I Breakage Warranty. ON TELEGRAPH 1 MILE NORTH OF SQUARE LAKE ROAD BLOOMFIELD HILLS 1 10% SENIOR CITIZEN DISCOUNT! UNITIO OPTICAL MON-SAT 9-9 ORCHARD 12 PLAZA 27885 ORCHARD LAKE RD. AT 12 MILE 553-2165 SUN 11-6 COUPON I I I 10% OFF ON ANY PURCHASE Excluding Sole Items 74 FRIDAY, SEPTEMBER 27, 1991 LIVONIA WestBrook Shopping Center 31531 W. 13 Mile Rd. Middlebeit Plaza 18768 tviiddlebelt Road 553.8270 474- I LAB ON PROEMS Expires 10/4/91 Ittuvitield's 4075 W. 12 Mile FARMINGIAN HILLS Berkley 548-0288 Breast self-examination — LEARN. Call us. IPAMERIa4N S0aETY CANCER. There are many cookbooks available today featuring recipes which are quick and easy to make. And consider- ing today's busy lifestyles, they definitely fill a niche. While the books do have a place in everyday life, many of them don't go beyond micro- wave meatloaf and basic pasta dishes. For people who want to sur- pass the ordinary, yet still save time in the kitchen, there is an innovative new cookbook now available. It is appropriately titled Simple Cuisine (Prentice Hall). The author, four-star chef Jean-Georges Vongerichten, replaces the time-consuming stocks and the heavy sauces and creams of traditional French cooking with his new style based on what he calls "building blocks" of juices, vinaigrettes, flavored oils and vegetable broths. Once prepared, many of the building blocks can be stored in the kitchen, ready to use again and again, making ex- travagant cuisine simple and quick to create. ASPARAGUS SALAD 1 pound asparagus, trimmed and peeled 1 medium avocado 1 tablespoon plus 1 teaspoon fresh lemon juice 2 egg yolks Pinch of salt 6 tablespoons water 4 tablespoons sweet butter, softened Salt and cayenne pepper to taste 1 tsp. lemon juice 2 heads endive, leaves separated 1 pound mixed salad greens 2 three-ounce packages enoki mushrooms or 8 thinly sliced button mushrooms ih cup Soy and Ginger Vinaigrette (below) 1 teaspoon chopped chives or parsley Tie the asparagus in 3 bunches. Cook in boiling salted water until tender, about 5 minutes. Drain and immediately refresh under cold running water. Peel and thinly slice the avocado. Gently toss with 1 tablespoon lemon juice and set aside. In a double boiler set over simmering water, whisk to- gether the egg yolks, a pinch of salt and the water until frothy. Beat in the soft butter and whisk until thick enough to coat a spoon. Don't let the Hollandaise curdle. Season with salt, cayenne pepper and 1 teaspoon lemon juice. Arrange endive leaves on each of 4 serving plates to form a star. Place mixed greens in the center of each. Ibp with 3 slices of avocado and sprinkle with mush- rooms. Dress with the vinai- grette. Top with the warm asparagus. Spoon 2 table- spoons Hollandaise over each portion of asparagus and sprinkle with chives or parsley. Serves 4. SOY AND GINGER VINAIGRETTE 1 /2 cup soy sauce 1 h cup fresh lemon juice 1 tablespoon freshly grated ginger 11/2 cups extra virgin olive oil 1 1/2 cups canola oil Salt and freshly ground pepper to taste 6 tablespoons boiling water Combine all ingredients ex- cept boiling water in a food processor or blender. Process for 30 seconds. With the motor running, add the water and process for 10 seconds longer. Store, tightly covered, in the refrigerator up to 1 week. Makes 4 cups. ❑ Kashruth Council Prints Directory The Metropolitan Kashruth Council of Michigan has issued its first Kosher Food Directory. Published by the Tree of Life Press of West Bloomfield, the 100-page volume lists all of the com- panies under supervision of the Council and all of their kosher products. In addition, the Kosher Food Directory contains a glossary of terms for the Kosher consumer and several articles by Rabbi Jack Gold- man, the Council's ad- ministrator, including an ar- ticle on highlights of the Jewish calendar. Rabbi Goldman said that the Council plans to make this directory an annual pro- ject in its campaign to pro- mote the use of kosher foods in the Jewish community. Copies of the Council's direc- tory are available at the Council office: 6533 Post Oak Drive, West Bloomfield, Michigan, 48322, 855-4324.