[RICAN BULK FOOD 6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00am 9:30pm • MON.-THURS. 7:30am 9:30pm FRI. 7:30am 10:30pm • SAT. 7:30am-10:30pm • 248-737-1610 - - - Food Make Some Frittatas And Have A Brunch OFFERS EXPIRE 1/29/98 HONEY ROASTED PHYLLIS STEINBERG Special to The Jewish News IT SAVE 500 SAVE $1.00 BOCA BURGERS 2// SAVE $1.00 Limit 4 pkgs. SAVE $1.00 Limit 2 lbs. SAVE 70C Limit 2 lbs. NOVA LOX SAVE $2.50 • Limit 2 lbs. NOODLES 3/.2 •SLIM EGG RANT • MBA GANOUSH •PLUS MANY OTHERS pkgs. El AMMO SLICED Mediterranean Salads TAHINI • HOUNDIOUS • EGG PLANT SALAD 8 oz./ 9139 $89.9 Limit 2 lbs. • PRUNES BRIDGE MIX $26 .9 99' *.:ztc\ KITED MILK CHOCOLATE JELLY BEANS SAVE $1.00 Limit 2 lbs. S3 Limit 9 pkgs. SAVE $1.00 Limit 6 Packages ONE (248) 569-5000 fax (248) 569-5801 Msmsgeggitig ■ STOP KOSHER 25040 SOUTIWIEW NE Cotner of 10 Mile& klithfiekt SOUINIELD, PM GROCERIES WEEKLY SPECIALS: • CONTADINA MARINARA SAUCE (BY THE CASE ONLY) • FRUIT ROLL-UP BLOW-OUT (6 PACK REG. 5 179) • KEMACH FRUIT ICES VARIETY OF SHAPES & SIZES Reg. $1.99 We ?nerve the. right to limit all sale items while quantities last. We are not responsible for any Vaad Harabonim Orthodox Council of Greater Detroit typographical errors. Under supervision -of TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER O We Cater At • Weddings O O Most Bar/Bat Mitzvahs • Synagogues, • Showers O O Temples, • Banquets Hotels • Anniversaries KOSHER and the Halls • Reunions CATERERS Of Your • Birthdays Choice • Etc. CLASSIC CUISINE Approved by Council of Orthodox Rabbis JEWEL 1/16 1998 142 PHILIP TEWEL Food and Beverage Director (810) 661-4050 Farmington Hills, Michigan ou may think that frittatas are hard to make, but they aren't if you know some simple tricks. Tiny tartlet and barquette shells for frittatas are often baked without a fill- ing (blind) and filled just before they are served. This is to prevent the crisp, delicate pastry shells from absorbing too much moisture. Nick Malgierei, author of How to Bake, explains this easy way to bake the empty shells so they hold their shape: Butter the outside of another small pan of the same size and place it inside the dough lined pan. This is the quickest and easiest way to bake blind, but of course you need many pans to accomplish this. Bake tartlet shells on the middle rack of a pre-heated 325 degree oven for about 20 minutes, until they are a deep golden brown. You should use a 9-inch-square tart pan or a 7 X 10-inch tart pan. CORNMEAL DOUGH FOR SAVORY TARTS 3/4 cup bleached all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon salt 1/2 teaspoon baking powder 6 tablespoons cold unsalted butter 1 egg About 12 ounces dough, enough for a 10- or 11-inch tart. The combination of flour and corn- meal makes this dough easier to roll and form than one made entirely with cornmeal. Yet the cornmeal contributes its distinctive flavor and color to the dough. I like to use this with any filling variations that include sweet-tasting ele- ments, such as peppers or tomatoes. It is also good with any of the quiches. You may find the corn- meal dough a little difficult to roll since the cornmeal makes the dough less elastic and coherent than an all-flour dough. If it starts to break apart, just patch it into place in the tart or pie pan. It will be fine. To mix the dough by hand, com- bine dry ingredients in a medium mixing bowl and stir well to mix. Cut the butter into 1-tablespoon pieces - and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Rub the butter into the dry ingredients with your hands or a pas- try blender, continuously pinching and squeezing it. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles coarsely ground cornmeal and no large pieces of butter remain visible. Beat the egg in a small bowl and pour over the flour and butter. Stir in with a fork and continue to stir until the dough begins to hold togeth- 1111 er. To mix the dough in a food proces- sor, combine the dry ingredients in a work bowl fitted with a metal blade. Pulse three times at 1-second intervals to mix. Cut the butter into 1-table- spoon pieces and add to the work bowl. Process, pulsing repeatedly at 1- second intervals, until the mixture is fine and powdery and resembles coarsely ground cornmeal with no large pieces of butter remaining visi- ble, about 15 pulses in all. Add the egg to the work bowl; pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour over the work surface and scrape the dough out onto it. Press and knead the dough quickly three or four times, until it is smooth and uniform. Press the dough into a circle. Sandwich . it between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least one hour. Storage: Keep the dough in the refrigerator up to two days, or double-wrap in plastic to freeze it. Because the dough is thin, it will defrost quickly at room tem- perature when you intend to use it. PEPPER AND ONION FRITTATA TART 1 recipe Cornmeal Dough for Savory Tarts Filling: 3 medium red, green, or yellow bell peppers (about 1 pound total) 1 medium red onion (about 4 FRITTATAS on page 144