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FLEISCHMAN MEANS FREILICII!
COME AND BE A PART OF OUR FAMILY
Outstanding Cuisine
In Vail Valley
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
(eh
464k.
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COME JOIN US FOR ASSISTANCE IN LIVING:
3 KOSHER MEALS A DAY
DAILY & SHABBAT SERVICES IN OUR SYNAGOGUE
MEDICATION ASSISTANCE
DAYTIME AND EVENING ACTIVITIES
AROUND THE CLOCK SECURITY
TRANSPORTATION, LAUNDRY, HOUSEKEEPING,
PERSONAL CARE ASSISTANCE,
RESPITE AND GUEST ROOMS AVAILABLE,
AND MUCH, MUCH MORE!
FOR MORE INFORMATION PLEASE CONTACT:
POACHED LEEKS WITH
WHITE TRUFFLE OLIVE
OIL AND POTATO
VINAIGRETTE
KARI KUTINSKY PROVIZER, AC.S.W.
DIRECTOR OF RESIDENT SERVICES
FLEISCHMAN RESIDENCE / BLUMBERG PLAZA
6710 W. MAPLE ROAD, WEST BLOOMFIELD, (E10) 661 2999
(LOCATED ON THE JEWISH COMMUNITY CAMPUS)
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Al's Saves I
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ESTABLISHED 1920
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OVER 74 YEARS OF SERVICE
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• Complete Insurance Replacement Service — TUB ENCLOSURES I
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SOUTHFIELD — 24777 Telegraph Rd. • 810 353 2500 • LINCOLN PARK
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'ARTERS • ALTERNATORS • FAN BELTS • FLOOR MATS • SEAT COVERS • JUMPER CABLES • BRAKE SPECIAL • WIPERS
4 Leeks
1 Large potato cooked and
mashed
1 & 1/2 cup heavy cream
2 tablespoons olive oil
3 minced shallots
2 tablespoons chopped chives
1 tablespoon white truffle oil
Juice of one lemon
Blanch leeks in boiling salted
water, cooled and reserve. Mash
potato and cream, olive oil, and
chopped shallots, chopped chives,
white truffle oil and lemon juice
are combined.
Serve on a hot medium size
plate and garnish with fried juli-
enne leeks.
Serves four.
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BI-FOLD • SLIDING
'SENIOR CITIZEN'S DISCOUNT"
I
t's probably safe to say that
most people go to the Vail Val-
ley for skiing in the winter and
mountain biking or water raft-
ing in the summer, not for the
food.
But those that do visit Vail dis-
cover that the area boasts some
of the finest restaurants in the
nation.
The Valley Valley with its
spectacular setting has attract-
ed some of the nation's most tal-
ented chefs, not only from
America but from around the
world.
Cooking With Colorado's
Greatest Chef's, recently pub-
lished by Westcliff Publishers,
Inc. in Englewood, Colo., has an
entire book devoted to the out-
standing chefs and cuisine avail-
able in Colorado. The book is
filled with gourmet recipes from
area chefs and beautiful pho-
tographs of Colorado scenes by
John Fielder.
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SMOKED SALMON TART
WITH MARSCAPONE
CHEESE
4 Leeks
12 Phyllo Dough Sheets
1 cup heavy cream
8 slices smoked salmon
2 tablespoons marscapone
cheese
1 teaspoon capers
1 teaspoon horseradish
Mixed field greens
Tart:
Brush sheets of phyllo dough
with clarified butter and layer
them.
Cut into circles and bake in
oven until golden brown.
Filling:
Sliced leeks are blanched in
boiling water then saute in but-
ter, salt, pepper, nutmeg, and
double cream.
Presentation:
Leek mixture is placed inside
the phyllo shell and sliced
smoked salmon is placed on
top of the leek mixture. A small
mixed green salad is placed on
top of the salmon and quenelle
(finger shaped dumpling) of
marcscapone cheese is blended
with chopped capers, horserad-
ish, salt and pepper and dill
is placed on top of the
salad. Served on a large hot
plate.
Serves four.
SAUTEED NORWEGIAN
SALMON WITH
GARLICMASHED
POTATO AND
CABERNET SAUCE
Salmon:
4-7 ounce Salmon scaloppini
1/2 liter Cabernet wine
1 carrot cooked and pureed
4 baking potatoes
5 cooked cloves of garlic in 1/2
cup of olive oil and pureed
12 green onions
Salmon bones are marinated
in Cabernet wine with bouquet
garni, thyme, garlic and black
peppercorns. Bring wine to a boil
and flame alcohol. Reduce to 1/3
and add carrot puree for liaison.
Saute salmon in olive oil with salt
and pepper.
Mashed potatoes are made
and garlic puree is added to them.
Presentation:
Salmon is placed on top of
mashed potatoes on a large hot
plate with sauce around it. The
plate is garnished with potato
mixture and grilled green onions.
Serves four.
CHOCOLATE MARQUISE
8 egg yolks
1/2 cup sugar
1 & 2/3 cups semi-sweet chocolate
1 & 2/3 cups butter
1/4 quart heavy cream
1 teaspoon coffee extract
1 teaspoon vanilla extract
Melt chocolate in a bowl and
add butter and cool to room tem-
perature. Whip egg yolks and
sugar in another bowl.
Whip heavy cream and add
vanilla and coffee extract. Fold
egg and sugar mixture into choco-
late mixture.
In a spring tureen mold line
with plastic wrap and place
chocolate mixture inside tureen.
Place in refrigerator overnight.
Presentation:
Brush sheets of Phyllo dough
with clarified butter, sprinkled
with cocoa and layered. Cut into
circles and bake in oven until
crisp.
Thin slices of chocolate are cut
and layered with Phyllo circles
Place in a 350 degree oven for
3 minutes and serve with your fa-
CAIL VALLEY page 118
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