Food

PASTRIES

from page 89

two with dessert and a glass of wine
runs about $75.
Reservations: A good idea. We did-
n't have one and waited 15 minutes
for a table on a Wednesday night!
Liquor: Full bar, drinkable selection
of mostly Italian and Californian
moderately priced wines.
When we pulled up to Tirami Su,
one of the newer restaurants in the
Orchard Lake Road series of strip
malls, we found the facade still rem-
iniscent of its previous cowboy
steakhouse motif.
But once inside, we were
impressed by the details of the com-
plete renovation. Soft gold color,
warm lighting, leather banquettes
and the music of Frank Sinatra
enveloped us, creating a comfortable
and inviting atmosphere.
The restaurant was busy with din-
ers who had made reservations, so
with an unexpected wait of at least

g our
We
food section to better reflect the way
we ea, cook, entertain and diet.
Please e-mail comments, questions
and suggestions to food@thejewish-
news.com or mail to Detroit Jewish
News, Food, 30301 Northwestern
Highway, Suite 200, Farmington
Hills, MI 48334.

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Recipe Exchange

Do you have a great recipe you'd
like to share? Are you looking for
that tried-and-true holiday favorite?
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Shabbat food preparation easier?
How about school lunches? Please
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write to Detroit Jewish News, Food,
30301 Northwestern Highway,
Suite 200, Farmington Hills, MI
48334.

10/1<8

2002

104

What's Cookin'

15 minutes, we chose to sit in the
bar area.
Once seated, we saw a main din-
ing room filled with parties of
friends, families and couples having
a good time. A few booths are avail-
able and offer a more romantic,
quiet setting. There is a nice ban-
quet room available for parties. I
particularly liked the fact that it
wasn't off in the back somewhere as
an afterthought.
We enjoyed the light garlic bread
served with a fresh and complemen-
tary plate of compenata and fava
beans. The minestrone was more like
a hearty vegetable tomato soup and
less like the thicker varieties often
served. We would have liked fresh
parmesan on the Caesar salad, but
the dressing was tasty.
The veal piccante was delicate,
with perfectly cooked fresh mush-
rooms. The marinara sauce was fresh
tasting and not acidic in the least.
The whitefish siciliana was presented

with flavorful roasted potatoes and
fresh broccoli and asparagus. The
breading was a bit heavy but the fish
was cooked flaky and moist.
My coworker Kevin, out with his
wife Tillie and friends, was
impressed with the food.
"Even my Sicilian grandfather
would have enjoyed this meal," he
said.
Bottom Line: A great addition to
the restaurants on Orchard Lake
Road, Tirami Su offers good Italian
fare and a warm ambiance. A perfect
choice for a night out with friends,
Tirami Su is authentically Italian
without the fussy overtures or East
Side location. Everything was fresh,
high quality and well prepared. Save
room for the house-made tiramisu
and gelatos desserts. The servings are
generous and large enough to share.

PASTRIES from page 89

made with imported skinless and
boneless North Atlantic herring fil-
lets, and are hand-packed in glass
jars, not machine filled.
Ma Cohen's matjes herring is
unique, having a distinctive flavor.
It is cured over a period of several
months using a blend of spices —
cinnamon, allspice, cumin and pep-
per — in sandalwood brine.
"Tasting the salty matjes-style
herring reminded me of my Bubbe
Ida," said one observer. "And
frankly, if I hadn't seen and tasted it
throughout my childhood, I'm not
sure I would have even considered
trying it as an adult."
The product line also includes
King Solomon-brand sliced, smoked
premium Atlantic salmon, and two
kinds of horseradish condiment —
prepared and beet. Both are freshly
ground before .packaging.
Sea Fare sells a cucumber and
onion salad, bottled sweet red pep-
pers and a four-bean salad. All of
these products are kosher and have
no salt or low salt. While Ma
Cohen's, and not the Sack family
name, is the brand .of the product
line, the Sacks take great pride in
their products and in the heritage of
their family-owned business.

ships products to more than 25
states. Its best markets outside of its
Michigan home base are on the East
and West coasts. While fillet of her-
ring is a traditional Jewish dish, it
also sells well in urban centers with
a variety of European ethnic corn-
munities.
All Sea Fare products are certified
kosher by the Orthodox Union. The
company history of seeking kosher
supervision dates from its begin-
nings in the late 1950s, when its
first significant distributors were
those serving the Jewish communi-
ties of Detroit, Cleveland and
Cincinnati.
Ma Cohen's herring varieties
include the above wine, cream, dill
and horseradish, and also luncheon,
marinated, pickling, old-fashioned
pickled, matjes, schmaltz (in oil or
pickled) and chopped (used prima-
rily as a spread).
• The herring is pre-cured before
packing — to prevent shrinkage and
give products a longer shelf life of up
to one year — without the use of any
artificial or chemical additives, and
with reduced sodium content.
All of its several varieties are

— Illana Greenberg,
Food section contributor

NIPPY from page 103

don't eat a lot of them, or all the
time.
The following recipes are both
light and stalwart. They call for a
little fat (let's be civilized, after all).
They'll make us feel sturdy for the
long cold months ahead. What they
won't be is so heavy that you'll feel
guilty. You have to be sneaky when
it comes to autumn. It's only fair
play.

WHITEFISH WITH BALSAMIC-
ROASTED VEGETABLES
2 red bell peppers, seeded and cut
into 1/4-inch strips
2 cups sliced zucchini rounds
(with peel)
•
1 cup 1-inch onion chunks
1 cup 1/4-inch sliced carrot
rounds
1 cup 1-inch sweet potato chunks
1 t. fresh minced garlic
Kosher salt and pepper to taste
1 T. dried parsley flakes
1 t. dried oregano
1/4 cup balsamic vinegar
2 T. extra-virgin olive oil
1/4 cup bread crumbs or panko
(Japanese breadcrumbs)
2 t. grated lemon peel or zest
4 (6-ounce) white fish fillets
1/4 cup dry white wine
Preheat oven to 450F. Spray a
baking sheet with nonstick cooking
spray. Set aside.
Toss the peppers, zucchini,
onions, carrots, sweet potatoes, gar-
lic, salt and pepper, parsley flakes,
oregano, balsamic vinegar and olive
oil in a large bowl until the vegeta-
bles are coated. Place the vegetables
on the prepared baking sheet and
bake for 20 minutes, turning once
with a spatula, halfway through the
cooking process.
Meanwhile, spray a separate baking
sheet with nonstick cooking spray.
Combine the breadcrumbs and lemon
peel in a small bowl and stir to corn-
bine. Season the fish with salt and
pepper and place the fillets on the
baking sheet. Sprinkle the breadcrumb
mixture over the fish and arrange the
cooked vegetables around the fish.
Pour the wine over the fish.
Roast the fish, uncovered, for 10-
12 minutes until the fillets are flaky
and just cooked through. Divide the
vegetables among 4 plates and top
each serving with a fish fillet. Serve
immediately.
Makes 4 servings.
NIPPY on page 106