(0INFINITI
Of Farmington Hills
INFINITI OF FARMINGTON HILLS IS RANKED NUMBER 1
NATIONALLY FOR CUSTOMER SATISFACTION IN SALES & SERVICE
Superb Meals Begin
With A Potager
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
I
n France, good meals begin
with a potager — a kitchen
garden that supplies small,
daily amounts of fresh herbs
and flowers.
And on my recent visit to Dal-
las, Texas, I discovered that the
kitchen at the Omni Mandalay
Hotel at Las Colinas also uses
herbs from its own potager.
The herbs are used in the
restaurants to ensure freshness
and in many Omni Mandalay
Flavored Vinaigrettes with choic-
es such as Rosemary Garlic Vine-
gar and Herb Garden Vinegar.
Herb gardens are being used
by chefs at top resorts around the
world to prepare fresh and fla-
vorful cuisine for guests.
Why don't you try to grow your
own potager? It's great fun and
will provide your family and
friends with tasty cuisine. And
potagers can be grown inside in
flower pots in the winter.
Below are some recipes that
are complimented by fresh gar-
den herbs and spices:
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ORCHARD MALL
Diamonds
and Fine Jewelry
6337 Orchard Lake Rd. at Maple Rd.
West Bloomfield, Michigan 48322
(810) 932-7700
Outstate (800) 337-GIFT
12 ounces red potatoes
(quartered)
12 ounces Shitake mushrooms
(halved)
8 ounce Oyster mushrooms
(halved)
8 roasted and sliced shallots
1 and 1/2 cups salad oil
(plus extra for roasting)
1/2 bunch fresh tarragon
4 tablespoons Dijon Mustard
1/2 cup tarragon vinegar
2 egg yolks
1 ounce fresh thyme
2 bay leaves
1/2 cup Balsamic vinegar
salt and pepper to taste
Toss potatoes with a little salad
oil and chopped fresh thyme.
Roast in a 400 degree oven un-
til golden brown. Peel shallots,
then toss in a little salad oil. Sea-
son them with salt and pepper
and add bay leaf. Wrap them in
aluminum foil and place in a 300
degree oven. Cook until soft to the
touch. Cool and slice into thin
strips. Toss the mushrooms in a
little oil and balsamic vinegar.
Season and put in a hot pan in
a 500 degree oven. Cook until
lightly brown and slightly rub-
bery to the touch. Cool all the in-
gredients and mix together.
Dressing: Add tarragon, tar-
ragon vinegar and dijon mustard
to egg yolks in a food processor.
Puree for a couple of seconds then
slowly start adding salad oil. Sea-
son with salt and pepper. Toss
the salad with just enough dress-
ing to coat. Serve cold. Four serv-
ings.
PAN SEARED SALMON
WITH FAVA BEAN-
TERRAGON SAUCE
4 7 ounce Salmon filets
-
1 ounce olive oil
6 ounces cooked fava beans
1 tablespoon minced shallots
1 teaspoon minced garlic
3 large Tarragon sprigs, chopped
2 ounces Spinach leaves
2 cups fish stock
salt and pepper-to taste
In a hot pan add the olive oil and
cook about 4 minutes on each
side until done. In a small pan
combine the beans, shallots, gar-
lic and fish stock. Bring to a boil
and then turn down the heat and
simmer for 20 minutes. Add
spinach and tarragon and sim-
mer 5 more minutes. Blend un-
til smooth and strain. Serve
Salmon filet with 2 ounces of
sauce and your choice of rice and
vegetable. Four servings.
PUMPKIN SPICE CAKE
8 ounces brown sugar
7 & 1/2 ounces cake flour
1/4 teaspoon baking flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon All Spice
114 teaspoon ground ginger
5 ounces salad oil
3 ounces beaten eggs
4 ounces pumpkin
6 ounces buttermilk
In a mixing bowl combine the
brown sugar, cake flour, baking
soda, baking powder, salt, cin-
namon, all spice and ginger. Mix
on low speed using a flat paddle.
Slowly add oil, mix to paste. Add
the eggs slowly and mix to incor-
porate. Add the pumpkin and
continue mixing. Add the but-
termilk, scrape the bowl and mix
until smooth. Spread the mixture
evenly into a 8 inch cake pan.
Bake at 360 degrees until firm
in the center. Cake will be very
tender. Remove from oven and
allow to cool completely. Slice and
SUPERB MEALS page 118