100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

October 13, 1995 - Image 128

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-10-13

Disclaimer: Computer generated plain text may have errors. Read more about this.

ik„,:: . : i

im„: 40,:-,5,%;&



•••

N ‘s

WIINTEE
!
Your Child's Bar/Bat Mitzvah

Picture in The Jewish Now

Share the, joy of your child's bar/bat
mitzvah with the entire community
and receive a FREE gift!

With all of the preparations for your child's special day, don't overlook history. That's what you'll be
making when your child's bar/bat mitzvah picture runs in the editorial columns of The Jewish
News. And we're happy to provide your child with a free portrait (a black and white one for us and
a full-color one for you) with our congratulations.

To receive our gift, just make an appointment with Leo Knight Photography at 810-352-7030
approximately three months in advance of the bar/bat mitzvah date.

Or, arrange to have your own photographer send us a black and white portrait. Either way, you'll be
making history!

THE JEWISH NEWS

27676 Franklin Road • Southfield, MI 48034

X,91).V.V74.00C

v

DR. SONYA FRIEDMAN

ANNOUNCES

THE RESUMPTION
OF HER PRAC110E
IN
BIRMINGHAM, MI

SPECIALIZING IN

/V1ARRIAGE, FAMILY
AND WOMEN'S ISSUES

FOR INFORMATION CALL:

810/644-4794

s:`



Ceramic Tile
Marble
Granite
Whirlpool Tubs
Faucets
Bath Accessories

CERAMIC TILE SALES

T.J. Marble and Granite Shop
23455 Telegraph Rd.
North of 9 Mile in Southfield
356-6430

COATS
LA-LIMITED

Oak Park

Lincoln Center 26150 Greenfield Road
Oak Park, MI 48237
(313) 968-2060

West Bloomfield

Orchard Mall 6337 Orchard Lake Road
West Bloomfield, MI 48322 (313) 855-9955

Troy

41111=11101:11••

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

I

f the kitchen is the heart of the
home then herbs must be the
soul. For thousands of years
we've looked to herbs to season
our foods, sweeten our air and
beautify our bodies. Not bad for
plants that, for the most part, look
like weeds.
Since there are, at least, 15 to
20 herbs, all of which are parve,
that most cooks use on a regular
basis for both milk and meat dish-
es it goes without saying that the
variety of tastes and flavor com-
binations are endless.
As any good chef will tell you,
fresh is best. However "fresh" isn't
always available. In the event you
don't grow your own herbs relax,
fresh herbs are usually available
at your local grocery. As a last re-
sort you can always use the dried
stuff. It tastes almost the same as
the fresh picked. It does, howev-
er, lack the subtleness of the fla-
vor you get when you use fresh
herbs. The rule of thumb for dried
versus fresh herbs is 1 to 3. So if
a recipe requires 1/2 teaspoon of
dried dill you'll need 1 1/2 tea-
spoons of the fresh.
So, throw caution to the wind
and go for the garlic. Toss on the
dill and baste it with basil and
know that which ever herb you
choose the next ones flavor is just
a pinch away.

SAVORY BISCUITS WITH
TOMATO BASIL BUTTER

DETROIT

'N•x*,: n

Distinctive Cooking
Relies On Herbs

Troy Commons 871 E. Big Beaver Road
Troy, MI 48237
528-9966

Tomato Butter
1/2 cup peeled, seeded and
chopped ripe tomatoes
1 stick unsalted butter
3/4 teaspoon minced garlic
1 1/2 teaspoon fresh thyme or 112
teaspoon dried
3 tablespoons chopped fresh basil
or 1 tablespoon dried
salt and pepper to taste
Savory Biscuit
2 cups all purpose flour, sifted
1 teaspoon salt
1 tablespoon baking powder
1 cup plus 2 tablespoons
whipping cream
2 teaspoons chopped fresh basil
or 1/4 teaspoon dried

Preheat oven to 425. Place the
tomatoes, butter, garlic, thyme
and basil in the bowl of an electric
mixer or food processor.
Beat or blend until the mixture
is smooth and creamy and a light
red color (about 3 to 4 minutes for
the blender and 1 or 2 for the food
processor). Season with salt and
pepper. Shape butter into a log
about 12 inches long and 1 1/2
inches thick. Wrap tightly in plas-
tic wrap and refrigerate for at least
30 minutes. This can be prepared
up to two days in advance. To pre-
pare the biscuits in a large bowl,
sift together the flour, salt, basil,
and baking powder. Gradually stir
in 1 cup of the cream and mix to

form a soft dough. Knead lightly
on a floured surface. DO NOT
OVER KNEAD. On a floured sur-
face, roll out the dough to about
1/2 inch thick. Cut into rounds.
Place on ungreased cookie sheet
and brush top with remaining
cream and bake for 13 to 15 min-
utes. Serve immediately with
tomato basil butter. Makes 25 bis-
cuits.

ROSEMARY BAKED
VEGETABLES

2 medium zucchini
2 medium summer squash
1/3 cup olive oil
2 tablespoons fresh chopped
rosemary or 2 teaspoons dried
2 tablespoons fresh chopped
thyme or 2 teaspoons dried
salt and pepper to taste
2 to 3 bunches of fresh rosemary
non stick vegetable spray
1 to 2 pints firm ripe cherry
tomatoes, stem removed

Wash and trim zucchini and
summer squash. Cut them into
3/4 inch slices and cut each slice
in half. On 6 inch wooden skew-
ers alternate slices of the squash.
Brush the skewered vegetables
generously with the olive oil.
Sprinkle lightly on all sides with
about 2/3s of the chopped rose-
mary and thyme. Season with salt
and pepper. Spray two large bak-
ing dishes with the non stick spray
and cover the bottom of the pans
with the rosemary sprigs, reserv-
ing a few for garnish. Arrange the
skewers on top of the rosemary
and cover and refrigerate for at
least 1/2 hour, but no more than
3 hours before you bake it. Brush
cherry tomatoes with remaining
olive oil and place them in a bowl.
Sprinkle with the remaining
chopped rosemary and thyme and
lightly salt and pepper. Leave at
room temperature for at least 1/2
hour. When ready to bake, pre-
heat oven to 375. Bake the veg-
etable skewers 8 to 10 minutes.
Remove the skewers from the
oven and place a cherry tomato to
each end of the skewer. Return
the skewers to the oven (turning
them over) and bake another 8 to
10 minutes. Remove from oven
and arrange skewers on a platter,
decorating with rosemary sprigs.
Serve warm. Makes 8 to 10 serv-
ings.

CHERRY TOMATOES
WITH HERBED CHEESE
STUFFING

8 ounces ricotta or cottage cheese
2/3 cup grated fontina cheese,
divided
1/4 cup Parmesan cheese
114 teaspoon crushed red pepper
flakes
1 teaspoon grated orange zest
2 tablespoons chopped fresh basil

DISTINCTIVE page 130

Back to Top

© 2020 Regents of the University of Michigan