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Retirement Living • Assisted Living • Alzheimer's Care 28301 Franklin Road • Southfield, MI 48034 OP PO ' RTUNITY www.thefountains.com See why Silhouette® window shadings are like no other window covering in the world. See how Silhouette® window shadings can alter incoming light, making it softer, warmer and more inviting. And how the soft fabric vanes rotate, giving you infinite choices of light control and privacy. HunterDouglas They're like no other window covering in the world. window fashions Free In-Home Service • Free Professional Measure At No Obligation riVeriut Qua// % 12/27 2002 76 i3LIND SPOT Call today for a free in-home presentation OD Southfield • 248-352-8622 Canton • 734-692-5002 21728 W. Eleven Mile Rd. • Harvard Row Mall • Southfield, MI 48076 from page 73 O Ebraica: Flavors of the Italian Jewish Kitchen, chronicles Italy's Sephardic recipes and their origins. The second volume, Sephardic Flavors: Jewish Cooking of the Mediterranean, examines recipes from Turkey, Greece and the Balkans. - Like Sephardic Flavors, Goldstein's new book presented challenges in both research and translation. She relied on travels to many of the countries referenced in her books and on a vast library of cookbooks, along with the Internet. "I love doing culinary detective work," said Goldstein. Most of the recipes she found were in French, so she had to translate them into English. Then she tackled the task of converting their metric measurements into U.S. standards. Fortunately, the recipes themselves are straightforward, and Goldstein promises that nothing is lost in the translation. "The recipes were originally done by peasants in primitive kitchens, so they are already simple," she said. A native of Brooklyn, N.Y., Goldstein grew up eating Ashkenazic fare, which she describes as "heart attack food." This characterization is based on sad experience. Her father died of a heart attack when he was 47, which Goldstein attributes to the over-rich_ Eastern and Central European diet. She did not learn to cook until she was a graduate student at Yale. "My mother didn't want me to dirty up the kitchen," she said, adding, "In my fami- ly, we're not good cooks." Goldstein would prove the exception. Her ambition was to become a painter, so she studied painting and art history at Smith College and at Yale. Then, marriage and family intervened. "I painted until I had three children," she said. A year-and-a-half spent studying in Italy introduced Goldstein to Mediterranean-Sephardic cuisine. "I began collecting recipes and started cooking like crazy," she said. Sephardic dishes piqued her culinary passion because of their difference from the Ashkenazic experience: more vegeta- bles and less meat, lighter and less heavy. The passion led to more recipes, cookbook collecting and hours in the kitchen. Her education in art history served her well as she delved deeper into the recipes' roots and underlying culture. Then came teaching, from classes for home cooks to kitchen design at the University of California's Department of Architecture. Goldstein began working at Berkeley's Chez Panisse — owned by famed organic cook Alice Waters — in 1981 and opened her own restaurant, Square One, three years later. In 1996, she closed Square One: `After 12 years, my feet were tired." Today, at 67, Goldstein's plate stays full — she writes cookbooks and maga- zine articles, teaches and does fund-rais- ers for Meals on Wheels, which delivers food to shut-ins. Her next book, due in fall 2003, is a collection of recipes for single people, because no one can live on take-out alone, she said. Goldstein also is doing research for a book on slow-cooked Italian dishes. Here are some of her recipes. LE POISSON SAUCE SOLEIL Fish with Sun Sauce The turmeric and saffron in the sauce create the illusion of fish bathed in gold- en sunlight. This dish is often served in Morocco during Rosh Hashanah. A variation on this recipe adds 1/2 pound of green olives at the end of cooking. 2 small lemons, peel and pith removed, cut into thin rounds 1 T. turmeric Salt Olive or peanut oil 1 bunch fresh coriander, chopped, divided 4 fish steaks or fillets, each about 6 ounces (halibut, sea bass, cod, etc.) 4 cloves garlic, green sprouts removed, chopped 1/2 t. saffron steeped in 1/4 cup warm water Freshly ground black pepper 1/4 pound pitted green olives, option- al 114 t. cumin 2 pounds boiled little new potatoes Chopped flat leaf parsley Place the lemon slices in a shallow bowl or platter and sprinkle with turmeric and salt. Press down on them with a fork to extract some juice. Drizzle with a bit of olive oil. In a large wide saute pan, saute the garlic in a tablespoon of oil over medi- um heat for a few minutes; do not let it color. Deglaze with the saffron infusion and then arrange the lemon slices on the bottom of the pan, reserving all of the accumulated juices in a bowl. Sprinkle with half the chopped coriander. Then arrange the fish fillets on top of the lemons.