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February 09, 1996 - Image 134

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-02-09

Disclaimer: Computer generated plain text may have errors. Read more about this.

Food

04/111'

•wh. ATTENTION

3000

CABLE SUBSCRIBERS!!!

JERUSALEM

Jewish National Fund announces that Jerusalem
3000, a special satellite teleconference program, will
be aired on the following cable networks on the fol-
lowing dates to be shown on Channel 11:

Continental Cablevision
February 15
9:00 to 10:00 p.m.

Booth Communications
February 15, 16, 17, 19 & 20
7:00 p.m.

WE URGE YOU TO VIEW THIS HOUR PROGRAM.
Jewish National Fund
(810) 557-6644

RELIGIOUS ZIONISTS OF AMERICA

Mizrachi Hapoel HaMizrachi

invites you to

Café Mit Schlag*

featuring

Rabbi Avram Goldstein
Medinat Yisrael and the Charedi World

Saturday, February 24, 1995
8:30 p.m.
Laurel Woods Clubhouse

22200 Laurel Woods Drive
(NW corner 12 Mile and Lahser)

RSVP: 810-357-0609 or 810-557-2755

THE DETRO IT JEWISH NEWS

membership payable at the door

134

*ca fé mit schlag (ka-fd mit schlag) n.

-

1: Coffee with whipped cream, a Viennese drink.
2: A Mizrachi-sponsored evening for paid-up members, featuring fun, food and a

fascinating talk.

NO FUSS page 132

1/2 teaspoon each fine sea salt
and sugar
1 large bay leaf

Place the snapper fillets in a 12-
inch stoneware or glass baking
dish, sprinkle both sides with
pepper and lime juice, and mar-
inate 30 minutes to 1 hour at
room temperature.
Heat the oil in a large skillet
or saute pan, and saute the
onion and garlic over medium
low heat for 5 minutes. Add
the tomatoes, olives, ca-
pers, jalapenos, oregano,
salt, sugar, and bay leaf;
stir and cook another 5
minutes over medium
heat. •
Pour the sauce over
the fish and bake un-
covered in a preheated
375 degree oven for 10
minutes. Remove the
bay leaf before serving.
Serves 8.

GRILLED
HERBED
SALMON

1 tablespoon each
chopped fresh basil,
fresh thyme, and fresh
rosemary
5 cloves garlic, crushed
1 teaspoon coarsely ground
peppercorns
6 tablespoons extra virgin olive
oil
4 salmon fillets, about 6 or 7
ounces each
coarse salt and freshly ground
pepper to taste
4 sprigs rosemary
2 lemons, cut in half

Combine the herbs, garlic, pep-
percorns, and olive oil. Add the
salmon fillets and marinate
them in the refrigerator
overnight.
Remove the salmon from the
marinade and season with salt
and pepper. Cook on a
preheated grill, 4
minutes each side
(or broil if you pre-
fer). Garnish each
serving with a
sprig of rosemary
and half a lemon.
Serves 4.

CHICKEN
BREAST
FTE,LETS WITH
ROASTED GARLIC
ROSEMARY SAUCE

2 whole heads roasted garlic
1/4 cup extra virgin olive oil
2 tablespoons parve margarine
8 half chicken breasts, boned,
skinned, and filleted
fine sea salt and freshly ground
pepper to taste
1 tablespoon each chopped fresh
rosemary and flat-leaf parsley
1/2 cup white table wine
1/4 cup fresh lemon juice
6 tablespoons parve margarine
(3 ounces) at room
temperature -
zest of 2 lemons for garnish

Squeeze the pulp out of the
cloves of garlic and mash; set
I aside. Heat the oil and the 2 ta-
blespoons mararine in a large

skillet and saute the chicken fil-
lets over medium-high heat, no
more than 1 minute each side.
Season with salt and pepper,
and transfer to a warm serving
platter.
Pour off any fat remaining in
the skillet, and add the roasted
garlic, rosemary, parsley,
wine, and lemon juice. Stir
with a whisk over moder-
ate heat until well com-
bined, then reduce until
thickened to about 1/3
cup. Off the
heat, or over <
very low heat,
whisk in the re-
maining three
ounces of mar-
garine. Arrange
the chicken on
warm plates,
spoon over the
chicken, and gar-
nish with lemon
zest.
(To prepare
Roasted Garlic:
Cut off the top
quarter of a
large head of gar-
lic to expose the cloves, and place
in a small ovenproof casserole.
Drizzle with 3 tablespoons extra
virgin olive oil, cover, and roast
in a preheated 400 degree oven
for approximately 45 minutes,
or until the garlic feels soft to the
touch. Separate the cloves,
squeeze out the pulp, and use as
directed in recipe.)
Serves 8.

CHICKEN BREAST
FILLETS WITH BABY
ARTICHOKES

30 baby artichokes
(halved or quartered)
5 or 6 tablespoons flour
1/4 cup extra virgin olive oil
fine sea salt and freshly ground
pepper to taste
6 half chicken breasts, boned,
skinned, and filleted
1 cup white table wine
6 lemon wedges for
garnish

Dust the artichokes lightly
with flour. Heat the olive oil
in a skillet and saute the arti-
chokes over medium heat for
about 10 minutes, or until ten-
der. Season with salt and pep-
per, and transfer to a warm
serving platter, leaving the oil
in the skillet.
Lightly flour the chicken fil-
lets, and saute over medium-
high heat in the remaining oil,
no more than 1 minute each
side. Season with salt and pep-
per, and transfer to the arti-
choke platter.
Pour off any fat remaining in
the skillet, add the wine, and re-
duce by half, scraping up the
juices stuck on the bottom of the
skillet. Arrange the artichokes
around the chicken and pour
wine sauce over all. Garnish
with lemon wedges.
Serves 6.

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