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