quarter)
1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
6 large plum tomatoes (about 3/4 pound),
seeded and quartered
2 beef fillet steaks (about 8 ounces each),
cut 1 1/4-inches thick
4 teaspoons mild blue or roquefort cheese,
crumbled
Salt and freshly ground black pepper, to
taste

To make chutney: In a food processor with

the metal blade, process garlic and ginger un-
til minced. Add vinegars, sugar, salt and
cayenne. Add tomatoes and pulse into small
pieces. Remove to a 4-cup microwave-safe
bowl. Microwave uncovered on high (10090)
for 25 to 40 minutes, stirring every 10 min-
utes, until the mixture is very thick and the
small amount of liquid on top is absorbed
when stirred. Cool thoroughly. (Chutney may
be refrigerated up to one month.)
To prepare steaks: Up to 1 hour before
roasting, remove meat from refrigerator. Trim
off fat. Cut a horizontal pocket through the
middle of each steak. Fill each pocket with
1 teaspoon chutney and 1 teaspoon cheese.
Sprinkle both sides of steaks with salt and
pepper. Place on a rack in a shallow pan.
To broil: Position grill rack so steaks are
1 inch from heat source. Broil 6 to 8 minutes
per side or until desired degree of doneness.
Spread a 1/4-inch layer of chutney over top
of each steak and sprinkle with remaining
cheese. Broil for 2 to 3 minutes or until cheese
melts. Serve with chutney. Makes 2 servings.

Roasted Red-Skin Potatoes
with Rosemary

4 small (1 1/2 to 2 inches) red-skin potatoes
2 teaspoons olive oil
Salt to taste
1 teaspoon chopped fresh rosemary

Monogram presents the first 36" trimless,
built-in, cabinet-friendly refrigerator

Our new refrigerator can accept
a 3/4" decorative panel on the
door with no trim or overlapping
edges. Custom door handles can
be mounted on the panel for a

totally integrated appearance. The
shallow case makes the entire unit
flush and cabinet friendly. Call the
GE Answer Center® service at
800.626.2000 for a brochure.

Monog

Management 8pecialtie8 Corp.

New Showroom Now Open
2800 W. Eleven Mile, Berkley, MI
Between Greenfield & Coolidge. Phone: 313-548-5656

Preheat the oven to 450. Scrub potatoes,
dry well and cut in half lengthwise. Place olive
oil in a small rimmed baking sheet (not the
cushioned variety, which won't allow the pota-
toes to brown). Place in oven for 3 minutes or
until hot. Swirl to coat pan and place potatoes
cut side down in oil. Sprinkle with salt. Bake
for 25 to 35 minutes or until cut side is gold-
en brown. Remove from oven, turn with a spat-
ula, sprinkle with rosemary and toss to coat.
Serve immediately. Makes 2 servings.

Zucchini with Walnuts

2 small zucchini, sliced about 1/8-inch thick
1 teaspoon salt

STYLE • JAM TARY/FE R JARY 1994

•

59