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MICH Your
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248-932-3377
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from page 126
Put the dough in a lightly oiled
bowl, cover and let rise in a warm
place for 30 minutes.
Punch down the dough and divide
it into 8 pieces. Form into balls; cover
and let rise for 45 minutes.
Mix the cheeses together. Roll the
dough into 6-inch circles.
Brush with olive oil and top with
cheese mixture. Fold in half, sealing
the edges well. Brush with olive oil.
Place on the pizza stone and bake for
10 minutes, or until golden brown.
Serves eight.
Note: To make this dough by hand,
mix together the flour and salt in a
large bowl. Make a well in the center
and add the yeast mixture and the
remaining water. Work the liquid into
the flour until you can no longer stir
it. Turn it onto a lightly floured work
surface and knead, adding flour as
needed, until dough is smooth and
not sticky, about 8 to 10 minutes.
GRILLED EGGPLANT
PARMIGIANO
1 large eggplant, peeled and cut
into 1/2-inch-thick slices
Sea salt for dehydrating eggplant
Extra virgin olive oil for brushing,
plus 2 tablespoons
2 cloves garlic, peeled and minced
6 large ripe tomatoes, peeled and
chopped or 1 28 oz-can whole
tomatoes
1/4 cup fresh basil leaves, minced
1 tablespoon minced fresh flat-leaf
parsley
1 teaspoon minced fresh mint
Salt and freshly ground pepper to
taste
1/2 cup grated parmigiano-reggiano
cheese
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3/6
1998
128
um heat for 10 to 15 minutes, just to
thicken slightly. Season with salt and
pepper to taste.
Spoon half of the tomato sauce into
the prepared casserole.
Place the eggplant in a single layer
with the edges slightly overlapping.
Cover with the remaining tomato
sauce. Top with the parmigiano-reg-
giano and bake for 30 to 35 minutes,
or until bubbling hot and the cheese is
golden brown. Serves four.
Note: Peeling Tomatoes. Remove
the core from each tomato. Drop in
boiling water for 30 seconds; transfer
immediately to ice water to stop the
cooking and release the skins. The
peel will slip off in your hands. To
seed, cut the tomatoes in half cross-
wise and gently squeeze out the
seeds. ❑
Publicity
Deadlines
Ask about our
(248) 335-4555
Preheat the oven to 350 degrees.
In a large saucepan over medium
heat, heat the 2 tablespoons olive oil
and saute the garlic for 2 minutes, or
until softened.
Add the tomatoes (with canned
tomatoes, chop them and use the liq-
uid) and herbs and cook over a medi-
HOURS: Mon.-Sat. 9:30-6 • Thurs. till 7
Courtyard Center • 32500 Northwestern Hwy. • Farmington Hills, MI 48334 • (248) 851-6770
Sprinkle the eggplant with sea salt on
both sides and let drain for 30 min-
utes on a wire rack. Pre-heat a grill or
broiler. Lightly oil an 8-inch square
casserole.
Rinse off the eggplant and pat dry
with paper towels. Brush lightly with
olive oil. Grill or broil the eggplant on
both sides until lightly browned.
The normal deadline for local
news and publicity items is noon
Thursday, eight days prior to issue
date. The deadline for out-of-
town obituaries is 10 a.m. Tues-
day, three days prior to issue date.
All material must be typewrit-
ten, double-spaced, on 81/2 x 11
paper and include the name,
address, and daytime telephone
number of sender.
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