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.