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October 04, 2002 - Image 127

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-10-04

Disclaimer: Computer generated plain text may have errors. Read more about this.

4111111111111111111111111111111111*

RECIPES

from page 93

'same potato varieties and often vary
the herbs, I use the same cooking
method.
The same is true for the other
recipes included here. Sometimes,
whitefish or sea bass replace the
salmon. Often diced zucchini substi-
tutes for tomatoes and there are
times when I throw a handful of
pine nuts on at the last minute.
So, keep making your old
favorites. There's a good reason
they're standards. But if you like,
you can alter them slightly by alter-
ing ingredients.
Some of my favorite recipes fol-
low. Go ahead. Take a side street.
You might like the view.

THREE-POTATO GARLIC
ROAST
3/4 pound small Yukon Gold pota-
toes
3/4 pound sweet potatoes, peeled
3/4 pound small redskin potatoes
3 T. olive oil
Kosher salt and fresh ground pep-
per
1 T. fresh minced garlic
1 t. dried tarragon
1 t. dried rosemary
3 T. dried parsley
Pre-heat oven to 400F. Spray a
baking sheet with nonstick cooking
spray.
Cut all the potatoes into 1 1/2-
inch chunks and toss in a large bowl.
Add the olive oil, garlic, tarragon,
parsley. Arrange the potatoes on the
baking sheet. Bake for 45 minutes to
an hour, turning the potatoes once
or twice, until they are tender and
golden.
Makes 8 servings.

GRAPEFRUIT, WALNUT, PEA
AND BLUE CHEESE SALAD

Dressing:
1/4 cup reserved grapefruit juice
2 T. balsamic vinegar
3 T. olive oil
1 T. Dijon or grainy mustard
1 T. dried parsley flakes
1/2 t. kosher salt
Fresh ground pepper, to taste
Salad:
8 outer leaves radicchio
remaining radicchio, chopped
8 cups mixed field or baby greens
1/4 cup very thin sliced red or
Bermuda onion
1/2 cup frozen peas, thawed
24 pink grapefruit sections in
juice (jarred), drained juice

reserved
1/2 cup chopped walnuts, lightly
toasted
1/2 cup crumbled blue cheese
Place large radicchio leaves on
eight individual dinner-sized plates.
Set aside.
Make the dressing: Combine all
dressing ingredients, except pepper,'
in a jar or container with a tight fit-
ting lid. Shake well.
Make the salad: Toss remaining
chopped radicchio in a large bowl
and toss with the mixed greens,
onion and peas. Pour a small
amount of dressing over the salad
and toss again. Divide the salad
among the plates, using the radic-
chio leaves as an overturned cup,
spilling the extra salad on the plate.
Arrange the grapefruit around the
plate. Sprinkle the blue cheese and
walnuts over the salad and drizzle a
little more dressing over the salad.
Sprinkle the pepper over the salad
and serve.
Makes 8 large servings.

ROAST SALMON WITH
ASPARAGUS, SPINACH AND
CAPERS
8 cups fresh baby spinach
4 pounds boneless and skinless
salmon fillets, cut into 8 pieces
3 T. olive oil, plus 2 T. more
1-2 t. fresh minced garlic
1 pound asparagus, sliced diago-
nally into thin slices
1 cup diced fresh Roma or plum
tomatoes
2 T. capers
1 1/2 cups dry white wine
1 lemon, cut into 8 wedges
Sea salt or kosher salt, to taste
Fresh ground pepper, to taste
1/2 cup fresh finely chopped pars-
ley
Pre-heat oven to 450F. Spray a
baking sheet with nonstick cooking
spray.
Divide spinach into 8 small piles
on the baking sheet. Arrange the
salmon pieces over the spinach. Set
aside.
Combine the 3 tablespoons olive
oil, garlic, asparagus, tomatoes and
capers. Arrange this mixture around
the salmon pieces. Brush remaining
oil over salmon pieces. Pour wine
around the salmon pieces (over the
asparagus mixture). Sprinkle the salt
and pepper over the fish and vegeta-
bles.
Roast, uncovered, for 10-12 min-
utes, until the salmon is just cooked
through (do NOT overcook).
Carefully transfer the salmon



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