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 YOUR FITTING SOLUTION JUST IN TIME FOR WINTER VACATIO SWIMSUIT SALE SAW 50% TO 60% on our entire selection ---) We're making room for our 1998 swimsuits arriving soon ! 3646 Rochester Rd • Troy Century Plaza • 248 680-1600 After breast surgery forms and fashions. Full figural/full busted intimate apparel. DON'T LET HOUSEHOLD PESTS HOLD YOU HOSTAGE! CALL THE ERADICO PROFESSIONALS! Eradico's safe and proven methods keep your home free of insects, rodents and other pests. Trust Eradico for an honest assessment of your needs and dependable, affordable service. • Cockroaches • Ants • Fleas • Bees • Hornets • Wasps • Rats • Mice and any other pests. For a FREE inspection and estimate, Call Today! 111111111111111 ■ AEI MM. MI AMP 41111I ■ am azir. 11111/111111111/ MOW NW PEST CONTROL Protecting Health and Property Since 1931 For Service Throughout Southeastern Michigan Call: (248) 546-6200 ad wid.094.1 agtE RT4 Get Results ...Advertise in our Entertainment Section! Call The Sales Department (248) 354-7123 Ext. 209 (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.