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What's Cookin'

pieces and spinach to individual
dinner plates and arrange the vegeta-
bles over the salmon. Squeeze one
lemon wedge over the salmon and
sprinkle the parsley over. Serve
immediately.
Makes 8 servings.

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Devilles ,
Escalades ,
Eldorados
& More!

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AUDETTE

www.audettecadillaccom

BREAK ---- THROUGH

7100 Orchard Lake Road, W. Bloomfield

Mon. & Thurs. till 9; Tues., Wed., Fri. till 6

248.851.7200

t.

'S

, i
i

BUY 1 DELI SANDWICH
it%
get a
OFF second deli sandwich

i

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Beanie's Deli

248.626 7393

-

33214 W. 14 Mile• West Bloomfield lunch delivery available

(corner of 14 & Farmington

faX

(248)626.0216

THE

10/4

2002

96

BEAN Doom

CHICKEN IN PORT
1 cup sun-dried tomatoes
2 cups boiling water
8 boneless and skinless chicken
breasts (about 2 1/2-3 pounds)
2 T. olive oil, plus 1 T. more
1 cup chopped onions
1 t. minced garlic
1/2 t. dried oregano
1 cup Port wine
1 cup nondairy creamer
2 T. dried parsley flakes
Kosher salt and pepper, to taste
Soak the tomatoes in the boiling
water for 30 minutes in a medium
bowl, until softened. Drain well and
chop.
Place one chicken breast between
2 sheets of plastic wrap. Pound the
breast to an even thickness, using a
meat mallet.
Heat 2 tablespoons olive oil in a
large nonstick skillet over high heat.
Sear the chicken breasts on both
sides until well browned. Remove to
a plate and set aside.
Heat remaining 1 tablespoon
olive oil in the same skillet over
medium-high heat. Add the onions;
garlic and oregano. Saute until the
onions begin to brown.
Add the Port wine and nondairy
creamer to the onions and add the
sun-dried tomatoes, parsley flakes
and chicken to the pan. Sprinkle the
salt and pepper over the chicken.
Continue to cook the chicken in the
sauce, turning occasionally, for
another 8-10 minutes or until the
chicken is cooked through and the
sauce is thickened.
Makes 8 servings.

FREE-FORM PEAR, GINGER
AND ALMOND TARTE
1 pre-made, uncooked piecrust,
thawed, unfolded
6 ripe pears, any variety, peeled or
unpeeled
1 T. fresh minced ginger root
3 T. sugar
2 T. butter or margarine, melted
1/4 cup apricot preserves, melted
3 T. sliced almonds, lightly toasted
Fresh whipped cream or ice cream
for serving, optional
Pre-heat oven to 375F. Spray a
baking sheet with nonstick cooking
spray or line with parchment paper.

Quarter, core and slice the pears
into thin slices. Toss with the ginger
root and sugar. Arrange the pears
over the pastry, leaving a 2-inch bor-
der around the pears. Drizzle the
melted butter over the pears. Fold
the pastry up over the perimeter of
the pears.
Bake the tarte for 30 minutes.
Brush the apricot preserves over the
pears and continue baking another
15 minutes, until the crust is very
golden and the pears are tender.
Allow the tarte to cool. Serve
warm with almonds sprinkled over
and fresh whipped cream or ice
cream, if desired. ❑

SATURDAY NIGHT from page 93

-clearly changed from their walking
shoes to their Manolo Blahniks to
enter this elegant restaurant.
Reservations: Call four or more
weeks ahead, particularly as we get
closer to the winter holiday season.
Atmosphere: A county club atmos-
phere where the public is invited.
Located on the north side of
Somerset mall, the Capital Grille is
a fun, upscale restaurant for a spe-
cial Saturday night out. Watching
the crowd (and seeing the bills),
you'd never know that the economy
Was suffering or that red meat was
fattening (maybe they're all on
Atkins!). But if you're going to
choose a steak house, Capital Grille
is a good choice. The food is pre-
pared simply and classic. For deli-
cious steak, one-pound baked pota-
to, asparagus with hollandaise to
incredible deep-dish Key lime pie,
every dish is created to perfection.
And if you're not a carnivore, the
grilled salmon, swordfish, tuna or
roasted chicken are worthy alterna-
tives.
Bottom Line: The booths are a little
more private, the upper level tables
are often requested, and the bar
(with smoking allowed), makes
waiting for your table worth the
wait. So if you're planning a group
celebration, romantic dinner or
power lunch, the Capital Grille can't
be beat.
Illana Greenberg,
Food section contributor