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.