On Saturday Night!
Eas
S
For
Company
Tried-and-true favorites are
sometimes the best way to go.
ANNABEL COHEN
Special to the Jewish News
T
here comes a time when we
must all entertain guests.
Whether it's family on a Sunday
evening, or a dressy Saturday
night affair, we want to put our best
efforts forward. Unfortunately, our good
intentions and our time or cooking abili-
ties don't always jibe.
New recipes are like taking a driving
trip to someplace new. It always seems
longer on the way there than driving
home. It's because we've been there,
we've learned the route.
The same is true when we cook.
Shortcuts and old standbys come into
play when we're hurried or nervous about
recipe results. We make what we're com-
fortable with because we know how. And
we know how our favorite recipes will
turn out every time.
Everyone does this. I have my own
favorites. They're foods I know how to
make without a recipe. I know exactly
how long they'll take to prepare, how to
serve them and exactly how these dishes
will look and taste. The recipes are a road
well traveled — I can practically make
them in my sleep.
I know that if I make grilled or roast
chicken, I can always serve three-potato
garlic roast with it. And frozen piecrust
thaws quickly and can be filled with apples
or peaches. The same is true for other
favorites.
There are always potatoes in my
house and though I don't always use the
RECIPES
The Capital Grille
2800 West Big Beaver
Rd. (In Somerset
North) Troy
(248) 649-5300
Hours:
Lunch: Mon.- Sat.
11:30 a.m.-3 p.m.
Dinner: Mon. - Thurs.
5-10 p.m.
tr. Fri.-Sat. 5-11 p.m.
Sunday 5-9 p.m.
Complimentary valet
parking and private
dining available.
Cuisine type: Classic
steak house
Highlights: Dry-aged
steaks, cottage fries and
onion rings, creamed
spinach, Key lime pie
Vegetarian: It wouldn't
be my first choice, but a
dinner of just side dishes could be quite
tion of grilled fish is also very nice.
Atrnosplere: Clubby, sophisticated yet relaxed.
Liquor: Try a stoli doli: . Stolichnaya vodka marinated in fresh
sliced Dole pineapple for about two weeks. There is also an
exceptional wine list.
Service: Excellent personal service. The staff is not snobby
like you might find in other, similarly priced restaurants.
Price range: Expensive. Dinner for two averages about $150.
Who eats there: A place to see and be seen. Age group spans
from early 30s to late 70s, though you're sure to see familiar
faces. Mid week, you'll find some mall shoppers, but they've
SATURDAY NIGHT on page 96
on page 95
White Bread!
ewish baby boomers, raised by
their first-generation American
parents and immigrant grandpar-
ents, delighted in hard and crusty ryes,
challahs and kaiser rolls.
But their children, born in the 1980s and
1990s, have less tolerance for Jewish ethnic foods.
They often prefer fast food over home cooking, toma-
to rather than chicken soup, pizza
over kugel and, rather than challah, they ask
for WHITE BREAD!
As the school year began, the making of chil-
dren's brown bag lunches has again been added to a
parent's night-time ritual. And the lively arguments as
WHITE BREAD on page 98
10/4
2002
93