(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. 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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