GREG SHOES for Back•to-School
The Biggest and the Best Selection
For Culinary Set
ETHEL G. HOFMAN FOOD EDITOR
Orchard Lake Rd.
N. of Maple
Mon. & Fri. 10-7
Tues., Wed. & Sat. 10-6
"Serving the community for 39 years."
• Grecian Chest
• Keyed Top Drawer
• 36" Lx24” 1 x29" High
t Bronze Marble Top
ix Julia Child with Gra-
ham Kerr, add 1,250
other food experts, and
you have the ingredi-
ents for some serious eating. The
location was San Antonio, Texas,
and the gathering was the an-
nual conference of the Interna-
tional Association of Culinary
The diverse organization,
founded 17 years ago by a small
group of cooking school teachers,
has since expanded to include TV
cooking show hosts, food editors
and cookbook authors, vintners
and other professionals in the
food and wine industry.
They came for the seminars
and workshops, for networking
with peers and, of course, the lo-
So what did Julia and friends
eat? "Real Texas food," to quote
conference co-chairman Lenny
Angel. From empanadas to
tamales to chilies and tacos and
refried beans, this crowd that in-
fluences national and interna-
tional food trends tucked into it
all with the greatest joy and
abandon. Picture a thousand hot
tamales being served up in the
midst of flamenco and clog danc-
ing plus bagpipes. It was a great
Recipes have been adapted for
the kosher kitchen.
1 jalapeno pepper, chopped
1/4 cup cilantro
pitted kalamata or oil-cured
grated mozzarella cheese, grated
1 (800) 298
birmingham • ft. lauderdale
Preheat oven to 350 degrees.
Combine jalapeno peppers and
cilantro. Set aside. Cut each pita
bread into 6 wedges. Place on
baking sheet and drizzle with
olive oil. Sprinkle lightly with
cumin and garlic powder. Toast
in oven until crisp, 15-20 minutes.
Cool. Spread each chip with Egg-
plant Parmesan Puree. Top with
desired amount of crumbled feta
cheese, olives, sun-dried toma-
toes and jalapeno-cilantro mix-
ture. Sprinkle mozzarella cheese
over. Return to oven and bake
until cheese is melted, about 10
Next time you feed your face, think about your heart.
Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'll do you good.
ttp American Heart Association
WERE FIGHTING FOR YOUR LIFE
Each pita makes 6 nachos.
1 medium eggplant, peeled
3 cloves garlic
1/3 cup roasted garlic*
1/2 cup parsley, packed
1/4 red onion
2 tablespoons fresh lemon juice
1 cup parmesan cheese
salt and pepper
1/3 cup olive oil
Preheat oven to 375 degrees.
Brush eggplant with oil and roast
in oven for 20-30 minutes until
soft. Cool. Cut off ends and dis-
card. Cut eggplant into 1-inch
chunks. Place in food processor
bowl with remaining ingredients.
Puree until smooth. Adjust sea-
sonings. Use as above.
Note: May be made ahead and
refrigerated. May also be used as
a dip for fresh vegetable crudites.
''To roast garlic: Preheat oven
to 325 degrees. Brush large head
of garlic with olive oil. Wrap loose-
ly in foil and bake for 1 hour or
until soft and creamy. Cool and
Refried Beans: A Mexican
staple. Cooked red beans or
pinto beans that are mashed
then fried. Available canned
in most supermarkets or make
da) Small pastry turnovers
stuffed with spicy meats and
vegetables or stuffed with
chopped fruits for dessert . .
Tortilla: (tor TEE ya) A
soft, unleavened pancake-like
bread. May be made from corn
or wheat flour. Used as base
for tacos, burritos and other
Mexican and Spanish dishes.
Kosher certified brands avail-
able in refrigerator section of
Nacho: (NA cho) Crisp
tortilla chip topped with melt-
ed cheese and chopped hot
peppers. Popular as a snack
Quesadilla: (keh sa DPE-
ya) A flour tortilla filled with
mixture of cooked meats, re-
fried beans or cheeses. The tor-
tilla is then folded over like a
turnover, and toasted or fried.
May be cut into strips and
served as an appetizer.
Burrito: (bur EET o) A
flour tortilla rolled around a
FOOD FIESTA page 116