Food !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 FANCY • NO PEANUTS 6399 FRESH ROASTED • SALT/NO SALT GP MIXED NUTS tl Limit 2 lbs. r Gourmet LB. APRICOTS $I 69 Cl M LB. Reg. $2.49 lb.. Limit 2 lbs. RINGS OR CHUNKS CI Limit 2 lbs. SAVE $1.50 SAVE 50c LB. y PHYLLIS STEINBERG Special to The Jewish News 11 We Roast The Freshest Coffee in Town stay in the ZONE PAVAN c E- A NUTRITIONAL MEAL REPLACEMENT BAR THAT MEETS THE 40-30-20 GUIDELINES OF THE ZONE DIET PROGRAM BALANCE BARS ASSORTED FLAVORS 2P3 Limit 6 OATS QUAKER 1. SAVE $1.40 100% Arabica Regular or Decaffeinated Over 70 Flavors Limit 2 lbs. per customer FANCY • DRIED PINEAPPLE $i n Coffee Beans 99 L LB. J CHOCOLATE COVERED BRIDGE MIX S269 rj LB. Reg. $3.49 lb. • Limit 2 lbs. EMPIRE KOSHER FROZEN WHOLE • FULLY COOKED 49' Reg. 99C lb. • Limit 2 lbs. WALNUT HALVES & PIECES EMPIRE KOSHER FROZEN CHICKEN NUGGETS $299 L.B. $399 12 oz. pkg. Reg. $4.99 lb. • Limit 2 pkgs. Reg. $3.99 lb. • Limit 2 lbs. 0 FFERS EXP YOUR DUI Aili Eft HEADQUARTER .. . Caffigg .......................... .............................. • Pwtij Gem check out THE JEWISH NEWS CELEBRATION CONNECTION DIRECTORY 2/13 1998 122 Southern Italian Pestos For A New Food Twist In The Market Place For Your Entertaining Needs! ou don't have to be Italian to love Southern Italian cooking. One of my favorite cook- books is Sicilian American Pasta by John Penza and Tony Corsi. The cuisines of Southern Italy are heavily influenced by commerce with Greece, Spain, and the Middle East, lending exotic flavors that comple- ment the more familiar pestos and tomato-based sauces. when it is nearly tender, bring the gar- lic, pepper and olive oil to a sizzle over high heat in your sauce pot. Add the tuna, searing evenly on all sides, then the remaining ingredients, stirring constantly over high heat, adding a tablespoon or two of the boiling pasta water. This should take no longer than a minute! Drain the pasta, toss with the tuna- - \ sauce and serve immediately. TOMATO, BASIL AND ALMOND PESTO basil (about 80 large leaves) 1 pound tomatoes, peeled and chopped 3/4 cup blanched almonds 2 cloves garlic, peeled 1/4 cup Italian parsley leaves 1/4 teaspoon hot red pepper, preferably, fresh 1/2 cup olive oil 1 pound linguine Place all the ingredients, except the pasta, in a blender or food processor on high speed until they are well mixed. Place in a bowl and keep warm until you are ready to toss it with the cooked linguine. Bring the pasta water to a boil. Add the linguine and cook until al dente. Drain and toss with the pesto. LINGUINE WITH TUNA, BLACK OLIVES, STRING BEANS AND CAPERS 1 pound linguine 1 clove garlic minced or pressed 1/4 teaspoon crushed red pepper 1/2 cup olive oil 1 pound tuna, cut into pieces 1/2 inch or 6 oz canned tuna packed in olive oil, preferably imported Italian tuna 1/4 pound French string beans, cut in thirds, parboiled two minutes 16 oil-cured black olives pitted, finely chopped 2 tablespoons salt-cured capers 1/2 pound tomato, peeled and chopped 2 tablespoons finely chopped parsley 2 tablespoons chopped chives HI this recipe, it's important for the pasta and the sauce to be done at the same time so that the fresh tuna does not continue to cook while it sits on the stove, so prepare and assemble the ingredients. Start cooking the linguine, and CAULIFLOWER PESTO This is simple to make, but not instant. The more peppery you can take it, the better. H 1 cauliflower 1 teaspoon crushed red pepper, or more or less, to taste 1/2 cup olive oil 1 pound linguine Grated Parmesan cheese, optional, for the table Wash the cauliflower and remove the leaves and the base of the stem, leav- ingthe head intact. Place it in salted, cold water in the pot in which you will eventually boil the pasta. Bring to a boil over high heat, then lower the heat to keep the water from boiling over. Cook until very tender, about 15 minutes, although this depends on the density of the head. The cauli- flower should be on the verge of falling apart. Remove the cauliflower from the pot. Do not discard the water. Separate florets, and chop up the cen- tral stem if it is tender enough. Heat the pepper and oil in a saucepan over medium-high heat. When the oil is hot and the pepper is browning, add the cauliflower. Stir briefly, lower heat and mash to a paste. Add two or three tablespoons o—\ the water from the pasta pot, stir, cover and simmer. Bring the water back to a boil and begin to cook the pasta. Check the cauliflower now and then as it simmers, adding table- ITALIAN PESTOS on page 124