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32839 Northwestern Highway, Farmington Hills, MI 48334
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Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354.6060
Salsa Is The Low-Fat
Food Of The 1990s
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
ow-fat and healthy
will probably be the
most used food words of
the 90s. Famous chefs
now pride themselves on
creating dishes using as little
fat as possible. Recently, one
of these, Chef Michel Richard
of the Citronelle restaurant
dynasty, was in town to
preview new dishes likely to
appear when The Con-
servatory at Peabody Court is
transformed into Citronelle
at The Lathem early this
year.
Chef Richard creates many
recipes around the fresh in-
gredients available that day.
He leaves the restaurant in
the capable hands of Anthony
Pels who is a young in-
novative chef trained at all
"the right places" and most
recently by Michel himself.
As most chefs will attest,
heavy gravies are definitely
"out" and light sauces and
salsas are "in." You can be as
creative as these famous chefs
by using fresh or canned
vegetables, legumes and
seasonings to develop flavor-
ful companions for any
entree.
Health conscious consu-
mers say that they want low-
salt, low-sugar, low-calorie
and low-fat foods. Some have
called this "mean cuisine."
But put another way, it's
simply that good taste need
not be fattening. Even if your
culinary talent lies only in
"making reservations," you
can try simple things. For in-
stance, make a hot cup of ins-
tant no-fat hot chocolate, add
a dash of vanilla and a heap-
ing tablespoon of no-fat
vanilla ice milk. Sprinkle
with cinnamon and voila! a
low-fat treat.
Here are salsas that may
stimulate a new interest in
food trends of the future.
ii.
SALSA VERDE
FOR FISH
1 cup packed fresh stemmed
parsley
2 large cloves garlic, crushed
2 Tbsp. chopped scallions
1 /2 cup chopped fresh basil or
1 tsp. dried
1 Tbsp. anchovy paste
1 large hard cooked egg,
chopped
3 Tbsp. fresh lemon juice
1/, tsp. hot pepper sauce
1 /4 tsp. freshly ground pepper
salt to taste
1 /3
cup plus 2 Tbsp. extra
virgin olive oil
In a food processor, combine
all the ingredients except the
oil. Slowly add the oil, a lit-
tle at a time, and process un-
til sauce thickens. Add re-
maining oil in a steady
stream until it is all well
blended and has the consis-
tency of a thick mayonnaise.
Let stand to thicken. The
sauce can be refrigerated for
several hours but should be
served at room temperature.
Wonderful with fresh grilled
salmon. Serves 4.
CORN AND
TOMATO SALSA
2 firm ripe tomatoes, diced
1 small onion, minced
1 /2 cup cooked corn kernels
2 green jalapeno peppers,
stemmed, seeded and diced
1 /2 cup bean broth
1 Tbsp. lemon juice
1 Tbsp. white wine vinegar
2 Tbsp. minced parsley
1 /4 cup minced cilantro
(optional)
salt to taste
dash of freshly ground pepper
In a large bowl, combine the
tomatoes, onion, corn and
peppers. Add the broth, lemon
juice and vinegar and mix
well. Mix in the parsley and
cilantro. Season to taste with
salt and pepper. May be used
with chicken, fish or meat.
PEPPERY TOMATILLO
SALSA
1 pound tomatillos, husks
removed
2 Tbsp. olive oil
1 large yellow onion, peeled
and diced
2 cloves minced garlic
1 Anaheim chile, seeded and
chopped
1 jalapeno chili, seeded and
chopped
1 /4 cup or more chopped fresh
cilantro
1 /4 cup finely chopped fresh
basil
3 Tbsp. white wine vinegar
(or slightly more to taste)
SALSA page 88