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March 08, 1996 - Image 122

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-03-08

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

CUISINE page 120

mushroom in aluminum foil and
bake for 10 to 15 minutes or un-
til heated through and tender.
Cut in half if serving more peo-
ple.
Yield: 4 servings or 8 half serv-
ings.

PANZANELLA

(Bread and Tomato Salad)

2 cups diced stale crusty Italian
bread
6 ripe tomatoes, cut into
chunks
3 spring onions, thinly
sliced
1 1/2 cucumbers
peeled and thinly
sliced
1 sprig fresh basil
salt
Extra virgin olive
oil
Red wine vinegar

Come hear Jewish holiday music for
children of all ages, their parents and grandparents

Tickets are limited

$5 Adults / $3 Children

For tickets or more
information, call Greater
Detroit Chapter of Hadassah,
(810) 683-5030, or the
Jewish Community Center,
(810) 967-4030 • JPM
(810) 661-7649 • M/D

Sponsored by
• Community Outreach and Involvement Dept.
and The Neighborhood Project
of the Jewish Federation
of Metropolitan Detroit
• Greater Detroit Chapter of Hadassah
• Boaz Siegel Cultural Fund of
the Jewish Community_Center
of Metropolitan Detroit
• Jewish Experiences for Families
(a division of the Agency for Jewish Education)
• The Jewish News
• Sinai Hospital and
Sinai Family Medical Center
• Temple Emanu•El

Place the bread in a large
bowl and add enough
water just to cover.
Soak the bread in the
water for 10 minutes.
Squeeze the bread between your
hands to remove the water. Then
rub with your palms, to form
coarse crumbs.
Collect the crumbs (make sure
they are dry) and place them into
a large salad bowl. Add the toma-
toes, onions, and cucumbers to
the breadcrumbs. Season with
snips of the basil sprig, salt, and
a little olive oil to coat. Toss the
salad carefully with your hands.
Place in the refrigerator to chill
until needed. At the last moment
add the vinegar and a little more
oil for taste and texture.
Yield: 4 servings.

SAUTEED COD WITH
TOMATO SAUCE

8 ounces dried salted cod, cut
into 2-inch squares
1/2 cup olive oil, divided
1/2 medium onion, peeled and
thinly sliced
1-16 ounce can peeled Italian
tomatoes
Salt and pepper
1/2 cup all-purpose flour

122

Hours:
Mon. - Sat. 9 a.m.-Midnight
Sun. Noon-10 pm
Visit our store in Flint on
Miller Rd.
Opening soon ill Roseville

Soak the cod in cold water for 8
hours, changing the water at
least 3 times.
When the cod has soaked,
heat 1/4 cup of the olive oil in a
medium saucepan over medium-
high heat. Add the onion and
cook over medium heat until
lightly browned. Stir in the
tomatoes, breaking them up
with a spoon. Turn the heat
down to a simmer and cook for
about 20 minutes, seasoning
with salt and pepper.
In a separate skillet, heat
the remaining olive oil over
medium- high heat. Drain the
cod and dust with the flour.
Place the fish in the hot oil to
saute for about 2 minutes on
each side. Drain on a paper tow-
el and add the fish to the toma-
to sauce. Simmer for 5 minutes
and serve.
Yield: 2 servings.

CHERRIES AND
ALMOND-VANILLA
CUSTARD

2 to 3 cups fresh sour cherries,
pitted
1 teaspoon vanilla extract
13/4 cups milk
1/2 cup powdered (finely
ground) almonds
1 tablespoon cornstarch
1/2 cup sugar
3 eggs
Confectioners' sugar

Preheat the oven to 300 degrees.
Line a nonstick 8-inch round
cake pan with the pitted cher-
ries. Mix the vanilla with the
milk and set aside.
In a small bowl, mix together
the almonds, cornstarch, sugar
and eggs. Add the milk mixture,
stirring well to incorporate.
Pour the batter over the cher-
ries. Bake for 35 minutes or un-
til golden. Sprinkle the top with
the confectioners' sugar. Cut in-
dividual slices and serve while
still warm.
Yield: 4 servings.

Tal Nude!, far left with Rebecca Sinkoff, Aaron Klemanski and Ari Lerman-
Sinkoff; Marni Katz, Michelle Rabinovit and Rachel Rosenthal before their
departure to Israel as part of the Jewish Federation's Project Discovery Program.

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