FRENCH CUISINE page 120

25040 Southfield Road

(810) 569-5000
Fax (810) 569-5801

NE Corner of
10 Mile and Southfield
Southfield, Michigan 48075

c 79
•LUT S DIAPERS size 3 & 4
Imo
reg. $6.39
•MEHADRIN 3 lb. AMERICAN CHEESE
$

exp. 2/7/97

II 49

reg. $13.99 exp. 2/7/97

• HADAR TUNA FISH 6 oz.

89'
79C

reg. $1.19 exp. 2/7/97

• MEHADRIN YOGURT

reg. 99( ea. exp. 2/7/97

• KEDEM GEFILTE FISH

$369

reg. $4.29 exp. 2/7/97

MIR 11=1 EMI MIN IMO NM MN NM

IMMII

IMO MN

I ■

IMMO

Make Your Next Stop "One Stop"

SAVE

I

KEDEM GRAPE JUICE

50.7 Fl. Oz.

Expires 2-14-97. Limit one coupon per purchase. Not valid with any other discounts or specials. Coupon
Lust be presented to be honored at time of purchase.
.■ mom mim Eim mi. EN. mi. mi. in= Elm •Imi sm.
imoi
=ow mis

THE DETROIT JEWISH NEWS

THE CUTTING EDGE JUST GOT SHARPER
INTRODUCING THE 3.00L.

121

THE NEW '97 ACURA
3.0 PREMIUM
\\\,

$349

PER MONTH*

.
W ACURA
of TROY

1828 Maplelawn

in the Troy Motor Mall
(810) 643.0900

"YOUR PRECISION TEAM AWARD ACURA DEALER"

*Plus tax, per month/39 month closed end lease, 12,000 miles per year, 150 per mile overage, 1st payment, security deposit. (equal to pay-
ment, rounded to next $25 increment), license, title, doc. fee, tax, $450 acquisition fee, $1,200 cap reduction due at lease inception. Option to
purchase at lease end for predetermined price. To get total of payment multiply payment x term. Other models and terms available at similar
savings! Sale ends 2/28/96. While supplies last. Make an intelligent decision. Buckle up.

Let it set in the refrigerator for
at least 4 hours. Slowly melt the
chocolate topping at 85 degrees.
Remove from the mold. Cut
into regular strips, then into rec-
tangles.
Before serving: Dip the truf-
fles into melted chocolate and roll
them in the cocoa powder.
Hint: Serve with Arabica cof-
fee.

DARK CHOCOLATE
ROCKS
50 Petit Fours

1 cup 70 percent dark chocolate
1/8 cup candied orange peel
1/8 cup puffed rice
1/2 cup slivered almonds
(toasted)

Melt the chocolate slowly in a
doubleboiler. Add the candied or-
ange peel, the slivered almonds
and the puffed rice. Mix.
Line a baking sheet with
waxed paper, then spoon the

mixture in small heaps onto it.
Allow to harden at room tem-
perature for about 30 minutes.
Hint: The chocolate should not
be heated too much or else it will
harden too quickly.

COFFEE MACAROONS

1/2 cup ground almonds
4 egg whites
1/8 cup sugar
1 cup icing sugar
2 tablespoons coffee extract or
instant coffee

Whisk the egg whites with the
sugar until stiff, then color with
coffee extract. Sift the icing sug-
ar with the ground almonds,
then fold gently into the whisked
egg whites.
Line a baking sheet with
waxed paper, then spoon the
mixture onto it. Bake at 375 de-
grees for 6 to 7 minutes.
Makes 60 macaroons..

Tasty Examples
Of Italian Cuisine

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

0

n a recent trip to Italy, I
noticed a remarkable as-
pect about Italian cooking
that sets it apart from that
of many other countries.
While other countries offer
dishes that are Italian, they are
not the same as those found on
the regional menus served in Ital-
ian cities. For example, northern
and southern Italian cuisines are
very different.
The wealth of Italy, industri-
ally and commercially, is in the
north and the south remains the
poorer region of the country. The
result is a northern cuisine which
consists of more expensive in-
gredients like cream, butter, truf-
fles, egg noodles, and veal, while
southern Italian cuisine features
an imaginative use of flour and
water pasta and a robust cuisine
based on oil, garlic and tomatoes.
Following are some recipes
from Chef Picolotto at the Hotel
Cipriani that reflect some of the
wonderful northern Italian cui-
sine of the region. I have also in-
cluded a recipe for Artichoke
Risotto from the new Williams-
Sonoma collection cookbook
Risotto, a handy reference book
for tasty Italian cuisine because
it shows, step-by-step, how to pre-
pare 50 different versions of risot-
to.

RISOTTO PRIMAVERA
For 4 to 6 persons
1 cup rice

1/2 cup young asparagus
1/2 cup zucchini
1/4 cup green peas

1/4 cup champignons
1 green pepper (fresh, roasted,
peeled)
1/8 cup peeled tomatoes
half onion (finely chopped)
1/2 cup butter
1 1/2 quarts of vegetable stock
2 ounces grated Parmesan
cheese

Wash and clean the vegetables,
boil them all separately and dice
them into small pieces.
Saute the onion in 1/4 cup of
the butter until lightly browned,
add the rice and stir vigorously
for a few minutes. Add the veg-
etable stock gradually and bring
it to a simmer, stirring con-
stantly.
When the rice is starts to soft-
en (about 10 minutes), add the
vegetables, bring again to a sim-
mer and complete the cooking of
the rice.
When ready, remove the pan
from the heat, add 114 cup butter
and 2 ounces grated Parmesan
cheese, stirring vigorously until
they are completely melted.
Serve immediately.

ARTICHOKE RISOTTO

51/2 cups vegetable stock
2 tablespoons olive oil
1/2 onion, chopped
11/2 cups Arborio or medium-
grain rice
9 ounces frozen artichoke hearts,
thawed and halved
11/4 cups freshly grated
Parmesan cheese
1/2 cup thinly sliced fresh basil
Salt and freshly ground pepper
Fresh basil leaves

ITALIAN page 124