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Call The Jewish News 354-5959 page 112 GRILLED LAMB CHOPS WITH MAPLE MARINADE Serves 4 The marinade in this recipe can also be used on chicken breasts and tuna fillets. 3 shallots, chopped 3 cloves garlic, chopped 1 tablespoon chopped gingerroot 2 tablespoons rice vinegar Juice of one lemon zest of one orange 1 teaspoon orange juice concentrate 1/2 cup maple syrup 1/4 cup olive oil 1/4 teaspoon chopped cilantro 1/2 teaspoon chopped fresh basil 1 teaspoon cracked black pepper 8 (3-ounce) lamb chops or 4 (b- ounce) chops Salt to taste For the marinade, mix shallots, garlic, gingerroot, vinegar, lemon zest, and orange juice concen- trate in a bowl or dish large enough to hold the chops. Add syrup and olive oil and mix again. Season with cilantro, basil, and pepper. Place lamb chops in mari- nade, cover and refrigerate for 1 to 3 hours. Oil grill rack and light coals or start grill. Remove lamb chops from marinade. Let the chops drain a bit before you grill them so that the marinade will not cause the coals to flare up. You can brush the chops with the leftover marinade while grilling. Grill smaller chops for 3 or 4 minutes on each side for medi- um-rare to medium doneness. You may need to grill the b- ounce chops a bit longer, de- pending on thickness. Serve warm. STEAMED SALMON WITH SAUTEED SPINACH AND HAZELNUTS {Steaming salmon adds flavor without adding fat). Serves 4 1 lemon, cut in half 6 sprigs thyme 6 cloves garlic 4 salmon filets, 6 ounces each 1 tablespoon olive oil 1 small onion, chopped 2 shallots, chopped 1 teaspoon chopped fresh thyme 2 teaspoons chopped fresh basil 2 tablespoons red wine vinegar 1 pound spinach, stems removed 1 teaspoon cracked black pepper 1/2 cup toasted, ground hazelnuts Salt to taste To steam the salmon, place lemon halves, thyme sprigs, and 3 of the garlic cloves in 2 cups of water in a large saute pan. Bring to a boil. Place the salmon fillets in a large bamboo steam- pat the lid on the steamer, and place over the boiling water. Steam the salmon for 8 to 10 minutes, or until just barely done. While the salmon is steam- ing, chop the remaining 3 cloves garlic, and heat the olive oil in a large saute pan. Add onion, shallots, and chopped garlic. Saute until you can smell the aroma. Add the thyme, basil and vinegar. Add spinach and saute just until it starts to wilt, 1 or 2 minutes. Do not overcook. Remove from heat, season with pepper, and add the hazel- nuts. Season with salt to taste. Place spinach on a platter and place steamed salmon on top of the spinach. Serve hot. CHICKEN OR TURKEY STOCK Makes about 4 cups 2 pounds chicken or turkey bones, rinsed 2 onions, coarsely chopped 2 carrots, coarsely chopped 2 stalks celery, coarsely chopped 3 cloves garlic, chopped 4 sprigs thyme 8 cups water 1 bay leaf In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme, and water just to boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hours, or un- til the stock is richly flavored. Strain though a fine sieve into a bowl and use immediately, or allow to cool to room tempera- ture before refrigerating. This stock keeps in the re- frigerator for up to one week and can be frozen. BRAISED CHICKEN WITH HERBS AND SHALLOTS Serves 4 4 chicken thighs 1/2 cup flour 2 tablespoons olive oil 6 shallots, coarsely chopped 3 cloves garlic, chopped 114 cup dry red wine 2 tablespoons balsamic vinegar 1 1/2 cups chicken stock 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh marjoram Salt and black pepper to taste Preheat oven to 350 degrees. Dredge chicken thighs in flour to coat. Heat olive oil in a large ovenproof saute pan with a lid until smoking hot. Add shallots and allow to brown. Add chick- en and sear on each side, about 2 minutes per side. Add garlic and saute for about 1 minute, or until you can smell the aroma. Add wine and vinegar and boil until reduced by about half, 2 or 3 minutes. Add chicken stock, rosemary, thyme, basil, marjo- ram, salt, and pepper. Bring to a boil. Cover and bake for 20 to 30 AWARD-WINNING page 116