Oft guide

GAYLE'S CHOCOLATES

CAPTUPAS THE WARMTH of CHANUK A
IN ONE KPIRCT GIFT B9X

oughly. Garnish each cup with
mint sprig. Serves 6-8.

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GAYLES CHOCOLATES

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$45.00
AYAILABL AT GAYLE'S CHOCOLATES

417 S. WASHINGT9N, R9YAL 9AK 9R 235 S. W99DWARD, BIRMINGHAM
T9 9RINID, BY PH9W CALL 810-398-0001 FAX 810-3994106
$750 P9STAGf AND HANDLING

• Garden Furniture
• Bird Baths, Feeders,
Seed e7' 5-louses
• Fountains
• Ptanters
• (roofs
• Watering Cans
• Sit- kg- Cowers
• Children's Garden

. • Northville, MI • (810) 380.8881

CREAMY BISQUE OF
SMOKED HERRING AND
POTATO (DAIRY) (FROM
ELISABETH ROZIN'S THE
UNIVERSAL KITCHEN)

1 medium onion, coarsely
chopped
2 medium carrots, sliced
1 medium parsnip, sliced
2 tablespoons butter
1 large potato, peeled and cut in
chunks
several good grinds black pepper
6 cups water
4-6 oz. smoked herring fillets, cut
in chunks
6 juniper berries
1/4 cup heavy cream
3-4 tablespoons finely snipped
chives

1. In medium saucepan, saute
onion, carrots and parsnip in but-
ter over moderate heat, stirring,
until onion begins to turn golden.
2. Add potato and pepper and
stir for a few minutes.
3. Add water, herring and ju-
niper berries. Bring to simmer,
then cook, uncovered, over low
heat 30-40 minutes, until vegeta-
bles are very soft.
4. Remove soup from heat and
remove juniper berries (they
should be floating on top). With
slotted spoon, remove all solids
from soup and place in food
processor. Add some of the cook-
ing liquid and puree until smooth.
5. Return puree to pot, mix
well, then bring to simmer. If too
thick, add a bit more water. Stir
in cream and blend. Garnish with
chives. Serves 6-8.
* Cooking For Dummies by
Bryan Miller and Marie Rama
(published by IDG Books World-
wide, 1996, $19.99). It comes in
the familiar yellow, black and red
cover of the best-selling "how to"
computer series. But even if you
aren't a computer queen or king,
take heed of Cooking for Dum-
mies.
This is a readable 432 pages
containing a wealth of tips, warn-
ings, `what-if' scenarios and hun-
dreds of other answers for the
uninitiated. It instructs and ex-
plains the mysteries of cooking
"from your first terrifying foray
into the kitchen to your first gala
dinner party."
In keeping with the series,
helpful icons and numerous side-
bars are used to highlight the in-
formation. Divided clearly into 4
parts, the first, aptly titled, "Go
On In ... It's Only the Kitchen," de-
tails the landscape of the average
kitchen, gives a crash course in
"Kitchen Safety 101" and lists all
the essential "Cook's Tools." Part
II familiarizes the reader with the
fundamentals — cooking meth-
ods and sauces. Part III, "Expand

your Repertoire," introduces the
reader to easy recipes for soups,
salads, pastas, one-pot meals and
"The Amazing Egg."
Part IV focuses on "Menus for
Real T ife," a well-stocked pantry,
fancy meals on a budget, the
needs of the stressed-out host and
solo dining. In addition to all this
absolutely essential information,
there are more than 150 simple
recipes. All is told with humor and
insight by Mr. Miller, a former
New York Times restaurant crit-
ic and food writer, and Ms. Rama,
a food and media consultant. This
is an essential handbook for
kitchen greenhorns.

SPAGHETTI WITH QUICK
FRESH TOMATO SAUCE
(DAIRY)
(FROM COOKING FOR
DUMMIES)

5-6 ripe plum tomatoes (about 1
112 pounds)
water
salt to taste
3/4 pound pasta
3 tablespoons olive oil
2 teaspoons minced garlic
fresh ground pepper to taste
3 tablespoons grated Parmesan
cheese
2 tablespoons (about 12 leaves)
coarsely chopped fresh basil

1. Core tomatoes. Peel by drop-
ping into boiling water for 10-15
seconds. Remove with slotted
spoon and plunge into a bowl of
ice water to cool quickly. When
cool enough to handle, peel with
paring knife. Cut into 1/2-inch
cubes. You should have about 2
cups.
2. Bring 4-5 quarts lightly salt-
ed water to boil over high heat in
large covered pot. Add pasta, stir
with a long fork, and cook, un-
covered, for about 8 minutes or
until al dente.
3. While pasta cooks, heat oil
in a saucepan or skillet over medi-
um heat. Add garlic. Cook and stir
briefly with a wooden spoon. Do
not brown garlic. Add cubed toma-
toes, salt and pepper to taste.
Cook, crushing tomatoes with fork
and stirring for about 3 minutes.
4. Just before pasta is done,
scoop out and reserve 1/4 cup
cooking liquid. When pasta is
ready, drain and return to large
pot. Add tomato sauce, cheese,
basil and reserved cooking liquid
to the pasta. Toss well over low
heat for a few seconds. Serve at
once. Makes 4 servings.

TURKEY BURGERS WITH
QUICK CAPER SAUCE
(HEAT) (FROM
COOKING FOR
DUMMIES)

2 teaspoons margarine
1 small onion, peeled and
chopped (1/4 cup)
112 cup fresh bread crumbs