Summer Sale
Flavorful Onions
Make Delicious Meals
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id you know that the word
scallion harkens back to the
biblical times, when the
fresh, young onions, in the
Israeli city of Ashkelon were called
ascalons?
And, that in order to avoid
onion or garlic breath, you should
chew on a coffee bean or a piece of
a vanilla bean?
These and other interesting tid-
bits about gourmet green garlic
and onions of every variety can be
found in The Onion Book by Jan
Roberts-Dominguez.
This new publication by Dou-
bleday also has 175 recipes using
onions and garlic in appetizers,
entrees, soups
and main
dishes.
T h e
book also
contains a
complete list
of mail-order
sources for spe-
cialty onions, as
well as a list of more
than a dozen
onion festi-
vals that
take place
annually. This
unique cookbook is a
necessity for onion lovers and
for anyone looking for new
dishes with a touch of piz-
zazz.
D
SWEET ONION
SANDWICH
4 SERVINGS
PRESENCE II
AT THE CLAYMOOR
29260 Franklin Rd.
T H E D E T R O I T J E W IS H NE W S
Makes Your Life Easy.
164
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1/2 cup sour cream
1 tablespoon Dijon mustard
8 slices dark, dense-textured
pumpernickel bread
4 ounces thin-sliced Swiss cheese
12 to 16 tender arugula leaves,
rinsed and crisped
1 medium (about 8 ounces) fresh
Walla Sweet onion (or another
sweet onion, such as Vidalia),
sliced thin
Salt and freshly ground black
pepper to taste
In a cup, combine the sour cream
and mustard, then slather 4 slices
of the bread with a portion of the
sauce. Equally distribute the
cheese, arugula, and onion over
the sauce, then season with salt
and pepper. Spread the other 4
slices of bread with the remainder
of the sauce and complete the
sandwiches.
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ROBISON RANCH
VINAIGRETTE
DRESSING
Orchard Mall • (810) 737-4888
3 tablespoons minced shallots
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1 CUP
1/4 cup raspberry vinegar
1/2 cup olive oil
1 teaspoon seasoned salt
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire
sauce
2 tablespoons water
Juice of 1/2 lemon (2 tablespoons)
1 teaspoon sugar
In a bowl, combine the shallots,
vinegar, olive oil, seasoned salt,
mustard, Worcestershire sauce,
and water; mix well and refriger-
ate. Remove from the refrigerator
20 minutes before serving. Before
tossing with salad greens, add the
lemon juice and sugar and mix
well again.
SOUTHWEST SIZZLING
ONIONS
4 TO 6 SERVINGS
.
3 medium yellow onions, peeled
2 tablespoons peanut oil
1/4 cup finely chopped fresh
cilantro
Salt and freshly
ground black
pepper to taste
Splash of balsamic
vinegar
Halve each onion
lengthwise through the root
end, then cut each
halfcrosswie into 1/4-
inch-thick slices. Sepa-
rate the slices into
individual pieces.
Heat a large,
heavy skillet
over high heat
until very hot.
Add the oil and
swirl to coat the bot-
tom and sides of the
skillet thoroughly. Before the
oil begins to smoke, add the onions
all at once. Let them sizzle for
about 30 seconds without stirring
to brown the bottom layer, then
stir and continue stir-frying until
the onions are thoroughly
browned and beginning to become
rather limp, about 5 minutes. Ide-
ally, they should retain some of
their firmness. At the very last
moment, add the cilantro, salt and
pepper, and the balsamic vinegar,
then stir and toss quickly for an-
other 30 seconds or so to deglaze
the pan. Remove from the heat
immediately, then transfer to a
serving platter.
ANGEL HAIR PASTA
WITH LEEKS
4 SERVINGS
2 pounds leeks
3 tablespoons olive oil
1/2 teaspoon curry powder
Pinch of red pepper flakes
1/2 pup dry white wine
ONION page 166