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February 07, 2003 - Image 114

Resource type:
The Detroit Jewish News, 2003-02-07

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


Mar wt Basket

of Franklin

FROM THE HEART from page 85


- •

32654 Franklin Road
in the Village of Franklin

Fax 248.626.9275

Market Basket's
Village Pizzeria

RO41teiliat S?eciaitt ?Cu


P tzza

f .

- excl uding
gourmet pizza


i n

offer expires 2/28/03.

One pizza per coupon. Must have
coupon at time of purchase.

Traditional Pizza
Barbeque Chicken Pizza
Blue Cheese Pizza
Shrimp Pizza
Pesto Pizza
Artichoke/Sun Dried
Tomato Pizza'
3 Cheese Pizza
Greek Pizza
Goat Cheese/Eggplant Pizza
Many More!


s si4a ee

Make hearts: Preheat oven to 375F and spray a baking
sheet with nonstick cooking spray or line with parchment
paper. Set aside.

30 Minute Pick-up



3 T. olive oil
1 cup chopped onions
1 t. minced garlic
1 can (28 oz.) diced tomatoes with juice
1/2 cup red wine (any type)
2 t. dried oregano
1/2 t. red pepper flakes
salt and pepper to taste
1 can (14 oz.) artichoke hearts, drained (do not use
marinated hearts)
16 fresh basil leaves, cut into thin strips
1 pound dry capellini (angle hair pasta)
1 1/2 cups grated Parmesan cheese (about 5 oz.)
Heat oil in large saucepan over medium heat. Add
onions and garlic and saute until tender, about 5 min-
utes. Add tomatoes with juice, wine, oregano, red pepper
flakes, salt and pepper, and simmer until sauce thickens
slightly, stirring occasionally, 12-15 minutes.
Add artichoke hearts, reduce heat and keep the sauce
warm until ready to serve.
Just before serving, bring a large pot of water to a
rapid boil over high heat. Add the capellini and cook
according to the package instructions until al dente (ten-
der but firm to the bite). Drain the pasta well, but do
not rinse.
Transfer the hot pasta to a large bowl and add the
tomato sauce. Add the basil and toss well. Adjust salt and
pepper to taste.
Divide the pasta among eight individual shallow bowls
and serve immediately sprinkled with grated cheese.
Makes eight first-course servings.

1 sheet frozen puff pastry, (half-pound package)
thawed but cold
1 beaten egg
8 (5 oz. each) skinless salmon fillet portions
kosher salt and pepper to taste
1/4 cup extra-virgin olive oil
juice of 1 lemon
2 T. honey
1/2 t. ground cumin
1 T. paprika
1 cup dry white wine
4 scallions (green onions) thinly sliced

Caeigaar Oroterlm,!

2/ 7

Cut cabbage into small chunks and place in the bowl
of a food processor fitted with a metal blade. Pulse the
cabbage until it is chopped fine. Set aside.
Arrange uncut lettuce leaves on eight dinner-sized
plates. Sprinkle hearts of palm circles over the lettuce.
Sprinkle the garbanzo beans, pecan halves and parsley
over the salad.
Whisk the dressing again and drizzle it over the salads.
Sprinkle with the chopped cabbage (sprinkle the cabbage
over the rim of the plates as well), and top with Asiago
cheese, if using. Makes 8 servings.

"Throu g h Our Doors
Come Only the Finest"


Unfold the puff pastry sheet (if folded) and place on a
lightly floured surface. Roll the pastry into a slightly larg-
er rectangle and cut as many hearts as possible from the
dough using a small cookie cutter (the smaller the bet-
Place the hearts on the baking sheet and brush the
tops of the hearts with the beaten egg. Bake until the
hearts are puffy and golden, about 12-15 minutes.
Remove from oven and cool completely.
Prepare salmon: Preheat oven to 400F and spray a
baking dish with nonstick cooking spray and transfer the
salmon portions to the baking sheet. Season the fish with
salt and pepper. Set aside.
Combine oil, lemon juice, honey, cumin and paprika
in a small bowl and stir well. Use a pastry brush or small
spoon to spread this mixture over the fillets. Pour wine in
dish around salmon, but not over salmon.
Roast salmon, uncovered, until opaque in center,
about 10-15 minutes.
Transfer to individual plates and sprinkle with scal-
lions. If the hearts are tiny, arrange them over the salmon
fillets and around the plate. If they're large (cookie sized)
divide them among the salmon fillets, arranging them
over the fish portions. Serve immediately. Makes 8

1/4 cup water
1 t. unflavored gelatin
1 1/4 cups heavy whipping cream (not whipped)
4 oz. good-quality white chocolate, finely chopped
1 cut) (1/2 pint) raspberries
white chocolate shavings, garnish
Ganache Sauce:
1 cup semisweet real chocolate chips or chopped
4 T. unsalted butter, cut into pieces
3 T. heavy whipping cream (not whipped)
Make the mousse: Heat 1/4 cup water in a saucepan
over high heat until very hot (do not boil). Reduce heat
to low and sprinkle gelatin over the water and let stand
for 10 minutes to soften. Stir until gelatin dissolves.
Remove from heat and set aside.
Bring 1/4 cup cream to simmer in medium saucepan
over medium heat. (keep remaining cream chilled).
Remove from heat and add chopped white chocolate. Stir
until smooth.
Whisk in the softened gelatin mixture and chill,
uncovered, until cool and beginning to thicken.
Beat remaining cream in medium bowl until stiff
peaks form. (A good test: If the whipped cream does not
move when the bowl is tipped o _ r turned over, it is stiff
Gently fold the whipped cream into the cool white
chocolate mixture and divide the mousse among eight
small dessert cups or wine glasses. Cover with plastic
wrap and chill until ready to serve.
Make ganache sauce: Whisk chocolate, cream and but-
ter in small saucepan over medium-low heat until melted
and smooth. Keep warm or chill, heating in microwave
for 30 seconds and stirring to melt again before serving.
To serve, drizzle a little of the warm ganache over the
mousse, top with raspberries and sprinkle white choco-
late shavings, if using, over all. Makes 8 servings. O

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