fr'446441,41" The Chosen Chicken Thanks New York Times, Boston Globe, Cook's Magazine... The Hot New Stir Craze ILENE SPECTOR SPECIAL TO THE JEWISH NEWS R idtasteIest after taste test, Empire . Kosher chiclzens have st" je ehosen as "the be time after time. What better time than Passover to try the best tasting, all natural chicken from Empire Kosher? ■ Antibiotic & Hormone Free ■ Free Roaming ■ Cold Water Processed for Purity & Healthfulness ■ Adheres to Strictest Standards of Kashrus & Qualit y * Kosher for year round use including Passover olftusail 7311 Free Consumer Hot Line: 1-800-367-4734 Web Site: lutp://www.empirekoshercom © EKPI 1997 empire@acsworldnet SIGN-N-GO No First Month • No Security Deposit • No Hidden Charges • $350 per month 39 months yove o\,../{) roct3. , • 44 .7 , I f iii.. , //////77/321 //7//// .7/ /237/74 9.7/Y/7/, V • SAAB '97 900S COUPE /4 5 OY/97///,7///,////// *Based on 39 mo. closed-end lease w/approved credit, 10,000 mi. per yr. w/ 15 ,c per mile over. Lessee responsible for excess wear and tear. To get total amount multiply pymt. + tax x term. Lessee has option but is not obligated to purchase at price determined at inception. ULOSSIMOINI See"0 On Telegraph Rd. at the Tel-12 Mall, Southfield 810-354-3300 or Toll Free 1-800-354-5558 isotto is fast becoming the hot new dish found in countless restaurants and cookbooks. Italian in origin, this versatile rice dish is surpris- ingly simple to prepare. To achieve an authentic, clas- sic risotto, choose the Italian- grown Arborio rice. For proper thickening, a highly glutinous grain must be used; however, a short grain or American Arborio can be substituted. The trick is in the stirring. Each stir requires some time and at- tention as liquids are added and then absorbed. Your efforts are re- warded with a creamy, flavorful dish easily adapted to various eth- nic cuisines. By adding Asian, Middle East- ern or tropical ingredients, you can take this ordinary staple to new taste heights from appetiz- ers to desserts. Risotto Rissoti, by Judith Bar- rett (Macmillan Publishing), con- tains more than 100 recipes. Her recipes are creative and tempting, offering short cut and low-fat tech- niques. Designed to please a variety of palates, budgets and busy lifestyles, this book features risot- tos from simple to indulgent. An interesting history along with sim- ple instructions quickly will turn you into an expert. Buon risotto! RISOTTO WITH CHICK PEAS, SPINACH AND RAISINS (DAIRY) 2 tablespoons olive oil 1/2 cup finely chopped onion 2 cloves garlic, finely chopped 2 cups Arborio rice 1/2 cup dry white wine 1/4 cup dark raisins 6 cups pareve broth of your choice (chicken, vegetable or beef), heated 2 cups packed fresh spinach leaves, rinsed, stemmed, dried and finely chopped 1 cup cooked chickpeas, drained if canned 1/2 cup freshly grated romano (or comparable) cheese grated zest of 1/2 lemon, about 1 tablespoon Heat the oil in a heavy 4-quart pot over medium-high heat. Add the onion and garlic and cook, stir- ring, until the onion begins to soft- en, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook about 1 minute longer. Add the wine and cook, stirring, until it is mostly absorbed by the rice. Add the raisins, begin to add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup to add at the end. When the rice is tender but firm, in about 20 minutes, turn off the heat. Add the remaining 114 cup broth, spinach, chickpeas, cheese, lemon zest and salt and pepper to taste. Mix well to com- bine with rice. Serve immediate- ly. Makes 4 to 6 servings. RISOTTO WITH SPINACH AND SALMON (PAREVE) 1 tablespoon olive oil 2 tablespoons unsalted margarine 1/2 cup finely chopped onion 2 cups Arborio rice U2 cup dry white wine 6 cups fish or pareve chicken broth, heated 8 ounces salmon fillet, skinned, cut into 1/2-inch pieces 1 10-ounce package frozen chopped spinach, cooked according to directions and pureed salt and freshly ground pepper Heat the oil and 1 tablespoon of the butter in a heavy 4-quart pot over medium-high heat. Add the onion and cook until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture and cook about a minute longer. Add the wine and stir until it is mostly absorbed by the rice. Add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition is almost completely ab- sorbed before adding the next 1/2 cup. Reserve 1/4 cup of broth to add at the end. When the rice is tender but firm, in about 20 minutes, stir in the salmon and spinach, and cook about 1 minute longer. Turn off the heat. Add the remaining 1/4 cup broth and 1 tablespoon margarine, salt and pepper to taste. Stir well to combine. Serve immediately. Makes 4 to 6 servings. LOW-FAT PARSNIP AND BUTTERNUT SQUASH RISOTTO WITH HERBS (DAIRY) 1 tablespoon olive oil 1/2 cup finely chopped onion 2 small parsnips, about 4 ounces total, trimmed, peeled and chopped 2 cups Arborio rice 1/2 cup dry white wine 6 cups defatted pareve chicken broth, heated 1 cup shredded, peeled and seeded butternut squash 2 tablespoons chopped mixed fresh herbs such as basil, mint, sage, chives and parsley or 2 teaspoons dried 2 tablespoons freshly grated Parmesan cheese salt and freshly ground pepper STIR CRAZE page 118 K