FELDBRO
,,
FuRAELS
IT'ELISATH,
WE ARE MORE THAN
THE BEST MEAT STORE
IN TOWN...
WE ARE ALSO
Food
The Taste Of Italy
Is Handed Down
THE BEST FRESH FISH STORE
IN TOWN!!
PHYLLIS STEINBERG
Special to The Jewish News
FRESH
Boneless Whitefish
Fillets
$399
L
r
lb
w/ Coupon Only exp. 11/20/97
STRICTLY FRESH
Grade A
32902 Middlebelt Rd.
Farmington Hills
Phone 626.4656 • Fax 626-5977 L
Chicken Le
s W/BK/ATT
49e lb
w/ Coupon Only exp. 11/20/97
D
o you enjoy cooking the
old-fashioned Italian way? I
have just enjoyed some .
wonderful recipes from
Carol Field's book In Nonna's Kitchen.
The book features recipes and tra-
ditions from Italy's grandmothers. I
have also included some other recipes
from the book. Give them a try. You
won't be disappointed!
ZUCCHINI SOUP WITH BASIL
2 tablespoons extra-virgin olive oil
'LI
-i...
ci
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(IN
DETROIT JEWISH NEWS
11/14
1997
138
1 onion chopped
1 tomato, peeled, seeded, and
roughly chopped
3 large zucchini, diced
3 medium potatoes, peeled and
diced
4 ounces green beans, ends
trimmed, chopped into 2-inch
lengths
A handful of zucchini flowers
(optional)
6 cups chicken broth
1 cup roughly torn leaves of fresh
basil
Salt
Freshly ground black pepper
6 slices of stale country-style bread
Warm the olive oil in a heavy 4-quart
saucepan and saute the onion and
tomato over low heat for about 15
minutes, until the onion is limp and
the tomato has wilted.
Add the zucchini, pota-
toes, beans, and the flowers
if you are using them;
pour in the broth, bring to a
boil, and cook over low heat
for about 12 minutes.
Add half the torn basil leaves,
salt, and pepper and continue
cooking for another 3 to 5 min-
utes, or until the beans and zucchini
are tender when pierced by a fork
While the soup is cooking, preheat
the broiler.
Set the slices of bread on a broiler
pan 3 or 4 inches from the heat source
and broil for about 4 minutes a side,
until lightly crispy.
When the soup i. ready, set each
slice of bread in a soup bowl, pour the
soup over it, add the remaining basil
leaves.
BREAD PUDDING WITH
PEAR SAUCE
Filling
3 or 4 slices of stale country-style
bread, enough to make 2 cups
bread crumbs
7 tablespoons sweet wine
5 tablespoons (2 1/2 ounces) butter,
room temperature, plus extra for
the mold
1/3 cup sugar, plus extra for the
mold
2 egg yolks
4 eggs, separated
grated zest of 1 lemon
1/4 teaspoon cinnamon
1/2 cup tightly packed raw
almonds, toasted for 10 minutes
in a 350 degree oven and finely
chopped
A pinch of salt
Sauce
6 ripe pears
2 tablespoons unsalted butter
6 tablespoons sugar
1/3 cup pear eau-de-vie or pear
liqueur
Preheat the oven to 350 degrees. Butter
a two quart charlotte mold, souffle
dish, or other high-sided baking dish.
Grate the bread into a large bowl;
you should have 2 cups of bread
crumbs. Sprinkle with the sweet wine
to soften.
Cream the butter and sugar until
light and fluffy. Add the 6 egg yolks
one at a time, beating well to be sure
that each is incorporated before adding
the next. Stir in the grated lemon zest,
cinnamon, and almonds.
Combine with the bread crumbs in
the large bowl.
Beat the egg whites to stiff
peaks with a pinch of salt
and gently fold them in.
Sprinkle the interior of the pre-
pared mold with sugar to coat
the bottom and sides. Spoon
the filling inside.
Bake for 40 minutes, until the tip
of a knife comes out clean.
Serve warm.
While the bread pudding is:-
in the oven, make the pear
sauce.
Peel and core the pears and cut them
in small pieces. Melt the butter in a
two quart heavy saucepan, stir in sugar
and cook until the mixture is a caramel
color about 4 to 5 minutes, add the
pears and cook over very low heat until
a fork pierces them easily.
Remove the pears from the liqueur
and puree by pressing them through a
wire-mesh sieve or whirling them in a
food processor orblender. Stir in the
pear eau-de-vie and serve warm with
the bread pudding. You can make this
sauce ahead and reheat it gently.
Serves 6 to 8.