Sugarless wafers,
chocolate candy
bars and halva
NOW IN STOCK!
The Finest Imported Foods
From Around The World
27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrup Village, Mi • (810) 552-9898 • Fax (810) 552-9815
YOUR ISRAELI SUPERMARKET CONNECTION!
MEYEDEN
1:4
• CARMEL
• PRI-VAYEREK
• ZOGLOS
• OSEM
• ACHVA
• ZOG LOS
• TAMEK
• ELITE
• TELMA
• GALILEE
• TAM I
Natural Spring
Water
Buy I Get I
• FREE
„„. 1 . $1.99
1.5 liter bottle
With this coupon • Expires March 31, 1996
• MANY MORE!
I MANAMI
YEHIMA MATZOS 11
Flavored Wafers
(Hazelnut,
Chocolate, Vanilla)
Buy I Get
Buy I Get I
FREE
FREE
$2.99 16 oz. package
99¢ box
With this coupon • Expires March 31, 1996
I
With this coupon • Expires March 31, 1996
Cuisine Of Italy, France
To Make At Home
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
T
he World Class Cuisine of
Italy and France cookbook
by Gail Greco, food editor
for the Discovery Channel's
'World Class Cuisine,” search-
es out the best of traditional cook-
ing at small inns, classic
restaurants, and the grand ho-
tels of two countries with some
of the world's best-loved cuisine.
The book contains 150 recipes
from hearty beans soups from
Tuscany to fabulous seafood en-
trees from the Amalfi Coast in
Italy.
HASHAHAR
HALVA
(Cocoa, Vanilla)
Buy I Get I
FREE
$3.99
17.5 oz. bar
With this coupon • Expires March 31, 1996
77.7.77.7 77.7
(Tomato, Minestrone,
Onion, Pea, Mushroom and
many MORE!!)
(Vegetable, Hebrew
Alphabet, Tomato rice,
Potato and MORE!)
Buy I Get I
Buy I Get I
FREE
FREE
$2.49 3.3 oz.
$1.99 3.6 oz.
With this coupon • Expires March 31, 1996
With this coupon • Expires March 31, 1996
ORANGE ROUGHY
FLAMBE WITH PINK
PEPPERCORN AND
PORCINI MUSHROOMS
2 6 ounce orange roughy filets
All-purpose flour
salt and pepper
2 tablespoons butter
1 small onion, minced
1 tablespoon pink peppercorns,
plus more for garnish
2 tablespoons all-purpose flour
1/4 cup Italian parsley
1/4 cup diced porcini mushrooms
2 tablespoons brandy
1/2 cup fish broth
Boston lettuce
Parmesan cheese
-
Larry Paul makes
FURNITURE
NEW.
Custom, Restoration,
Lacquering,
Refinishing of new
or old furniture,
antiques, office
furniture, pianos.
T HE DE TROI T J EWIS H NEWS
For Free
Estimates
(8 10) 681-8280
X20
THE
MOVADO®
MUSEUM® SAPPHIR
•
805 E. \I-X.1'LE • ItIRNIINGHAM
(lie!. .1
& Hunter)
810 - 647 - 9090
A futuristic interpretation of a legendary design.
The scratch-resistant sapphire crystal forms an invisible bond
with the black case. Water-resistant to 99 feet,
quartz-accurate, fine Swiss craftsmanship.
His or hers, available with strap or matching bracelet.
Men's furnishings and accessofies
19011 West Ten Mile Road
Southfield, Michigan 48075
(810) 358-5540
Mon-Wed. 10-6
Thurs
10-8
Friday
10-3
Harvard Row Mall
21750 West 11 Mile Road • Southfield, MI
(Between Southfield and Evergreen)
JEWEL— R
352-1080
Y
Discover the Difference
Hours: Mon.-Sat.
"Thursday
9:30 a.m.-6 p.m.
9:30 a.m.-7 p.m.
PARKING AND ENTRANCE IN REAR
Season the fish with salt and pep-
per and rub lightly with flour.
Heat the butter in a small skil-
let over medium-high heat. Add
the onion and saute 1
minute. Add the pep-
percorns and then the
fish and cook 2 min-
utes on each side or un-
til lightly browned.
Add 1 tablespoon of the pars-
ley, followed by the mushrooms.
Then, add the brandy and
flame the mixture. When the
flames die down, add half of the
fish broth. Turn the roughy again.
Add the remaining stock.
Set some lettuce onto 2 indi-
vidual serving plates. Remove the
fish and mushrooms to the plates,
pouring the pan juices over them.
Garnish with more pepper-
corns. Serve with Parmesan
cheese.
Yield: 2 servings
HERBED LAMB CRC
WITH AN OLIVE ANL
BALSAMIC VINEGAR
SAUCE
1112 pounds lamb chops
2 tablespoons olive oil
Salt and pepper
114 cup or less all-purpose flour
112 cup white wine
1/2 cup chopped black olives
1 sprig fresh rosemary, leaves
removed, stem discarded, plus
more for garnish
3 fresh sage leaves, chopped,
plus more for garnish
1 bay leaf
1 clove garlic, minced
1/4 cup Italian (flat-
leaf) parsley
1 1/2 cups
balsamic
vinegar
Pound the
lamb chops
well to flat-
ten. Heat
olive oil in
a large
saute pan or
skillet over a
medium-high
flame. Add the
lamb to the pan
and sprinkle with salt and pep-
per. Toss the meat with enough
flour to cover the top of the meat
and cook about 2 minutes. Turn
the lamb chops over and season
with salt and pepper. Sprinkle
with more flour to cover and con-
tinue cooking. Add the wine and
the olives, and shake the pan to
prevent sticking.
Add the herbs and garlic to
the pan and then add 1 cup of
the vinegar. Transfer the lamb
mixture to a smaller saute pan,
and continue cooking 1 to 2 min-
utes, covered. Stir in the re-
maining vinegar and remove the
lamb to a serving platter. Re-
move and discard the bay leaf.
Pour the sauce over all and gar-
nish with more fresh herbs.
Yield: 4 servings.
PORTOBELLO
MUSHROOMS
WITH GARLIC
AND OLIVE OIL
4 medium portobello
mushrooms
4 garlic cloves, minced
4 small branches Italian (flat-
leaf) parsley, finely chopped
1/4 cup olive oil
salt and pepper
Preheat the oven to 400 degrees.
Clean the mushrooms with a
clean cloth (do not wash with
water). Remove the stems, leav-
ing the cap intact. Dice the
stems and add them to a bowl
with the garlic, parsley, olive oil,
and salt and pepper. Brush the
top and underside of each cap,
using up all of the mixture.
Wrap each iiiushroom in alu-
minum foil and bake for 10 to 15
CUISINE page 122