Portrait Special
FREE!
PROOFBOOK
Free Proofbook with
reg. sitting.
Up to 24 prints
($29.95 value)
Sitting Fee only $39.95
f
i
.
If
Senior Portraits
Family Portraits
Large Groups
Dance/Theatrical
Photo Business Cards
Engagement Announcements
PHOTO
6704 Orchard Lake Rd..• West Bloomfield, MI 48322
West Bloomfield Plaza • (810) 851-6340
‘410%7
4kk 4
KOSHER page 122
salmon. Chill and marinate for 1 BRAISED LEEKS WITH
hour. Turn steaks and marinate TARRAGON
one hour more. (Pesto may be VINAIGRETTE (PARVE)
prepared at this time. Recipe be- 8 large leeks
low.) Preheat grill or broiler. 2 tablespoons olive oil
tablespoons unsalted
Place salmon steaks about 5 inch- 2 margarine
es from heat. Grill steaks 4 min- 3/4 cup dry white wine
utes each side. Serve with pesto 1 bay leaf
sauce. Serves 8.
6 parsley sprigs
Note: Tea is the secret ingre- salt and fresh ground pepper
Thin root ends off each leek, but
dient that adds a zing to this
keep leeks whole. Cut off tough or
salmon.
bruised outer green leaves. Slice
lengthwise to within 1 inch of base.
PESTO SAUCE (PARVE;
Soak leeks in a bowl of cold water
DAIRY IF CHEESE IS
for 10 minutes to remove any
USED)
sand. Put leeks in a colander, rinse
1/3 cup pine nuts
2 cups fresh basil leaves, packed
well and pat dry. Heat oil and
3 garlic cloves, peeled
margarine in large skillet. Add
1/2 cup olive oil
leeks and saute until barely gold,
1/3 cup fresh grated parmesan
turning occasionally. (May need 2
cheese (optional)
batches.) Layer leeks in skillet and
salt and fresh ground pepper
In food processor, combine pine add remaining ingredients. Bring
nuts, basil and garlic, about 10 sec- to boil over high heat. Reduce heat,
onds. Scrape down sides of bowl. partially cover and cook until ten-
With machine running, slowly der, 8 to 10 minutes. Discard bay
pour in olive oil and process un- leaf and parsley, transfer to plat-
til mixture is fairly smooth. Add ter and reserve broth.
cheese (optional), salt and LIGHT TARRAGON
pepper. Transfer to bowl, VINAIGRETTE (PARVE)
chill and use 3/4 cup reserved broth
as needed.
3 tablespoons olive oil
3 tablespoons tarragon vinegar
1/3 teaspoon dried tarragon
salt and freshly ground pepper
YEMENITE BEEF STEW
(MEAT)
"2,for,1 or Bette?'
Fall 1996 & Spring 1997 Exotic Adventures
Expires February 14,1996!
10 Day Panama Canal & Caribbean Cruise
Fall 1996
Save u. to 70% Off second person!
"ic Cr1.,11sC 6hoppc
(A division of Summit_ Travel)
1/4 cup corn oil
4 pounds beef round or chuck,
trimmed and cut into 1 112-inch
cubes
4 onions, coarsely grated
1/4 teaspoon each ground cumin,
coriander, and turmeric
1/2 teaspoon fresh ground pepper
4 garlic cloves, minced
1 can (8 oz) tomato sauce
salt
1/2 cup chopped parsley
In heavy casserole, heat oil
over medium heat. Add beef
cubes and grated onions. Cook
until lightly browned, about 10
minutes, stirring occasionally.
Add cumin, coriander, turmeric
and pepper. Mix well. Reduce
heat. Cover casserole and con-
tinue cooking 30 minutes, stir-
ring often. Add garlic and tomato
sauce. Cook, covered, 30 minutes
longer or until beef is tender. Sea-
son to taste. Sprinkle with
chopped parsley. Serve over rice.
Serves 8 to 10.
Whisk all ingredients togeth-
er until well blended. Pour over
braised leeks. Serves 8.
SABRA LIQUEUR
CHOCOLATE CAKE FOR
PASSOVER (PARVE)
Cake:
1/2 cup raisins
1/2 cup Sabra liqueur or brandy
1 cup hazelnuts
10 oz semisweet chocolate
8 oz (2 sticks) unsalted margarine
1/3 cup sugar
5 eggs
2 tablespoons potato starch
Raspberry Sauce:
2-10 oz packages frozen
raspberries, thawed
1/4 cup seedless raspberry
preserves
2 tablespoons kirsch
1 tablespoon sugar
For cake: marinate raisins in
liqueur for 30 minutes. Preheat
oven to 350F. Grease 10-inch
round cake pan. Line with parch-
ment paper and grease. Spread
hazelnuts on cookie sheet and
oven roast for 12 to 14 minutes.
Rub nuts in kitchen towel to re-
move skin. Cool. Chop nuts fine-
ly in food processor. Set aside.
Place chocolate, margarine and
ORZO WITH SCALLIONS
sugar in top of large double boil-
(PARVE)
er over hot water. Stir until
1 pound orzo pasta
smooth. Remove from hot water
1 tablespoon olive oil
and cool slightly. Beat in eggs,
1 tablespoon unsalted margarine
one at a time. Dissolve potato
2 bunches scallions, thinly sliced
starch in raisins and liqueur. Stir
1/4 cup chopped parsley
salt and fresh ground pepper
into chocolate mixture. Add nuts
Cook orzo according to pack- and mix well. Pour into prepared
age directions, cooking for 8 min- pan. Bake in preheated oven 20
utes until al dente. Drain well. In minutes. Cool on wire rack. Un-
a large skillet, heat olive oil and mold onto serving plate. Serve
margarine. Add scallions and with raspberry sauce. Serves 10.
saute over medium heat for 2
Raspberry Sauce: Whirl all in-
minutes. Add drained orzo, pars- gredients in food processor or
ley, salt and pepper to taste. Stir blender. Puree. Put through a
to heat through. Serve at once. sieve and pour into a sauce boat
Serves 8.
to serve. ❑