Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

March 21, 2003 - Image 87

Resource type:
The Detroit Jewish News, 2003-03-21

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

Passover chicken with garlic and amaretto



Special to the Jewish News

esach seders are the stuff legends are made
We religiously follow family recipes to a
"T" lest we hear complaints about how we
remember how the same foods tasted last year, or are
compared to long-gone great aunt's secret recipe.
Unfortunately, by the time you get around to the
main course, most people are nearly stuffed with
matzah, haroset, maror, bitter herbs, hard-boiled eggs,
gefilte fish, salad, soup and who knows what else (not
to mention wine!). That's why it's especially important
that the main meal be perfectly delicious.
Often, more than one entree is served. Not everyone
likes brisket. That's where a second main course, like
Eliyahu, enters the room.
Many will choose to serve chicken or turkey at the

Opens At MC

Eli Weingarden cooks up an omelet at the
Subsation's grand opening celebration March 9-
10. Serving sandwiches, breakfast, eggs and side
dishes, Subsation is under the supervision of the
Council of Orthodox Rabbis of Greater Detroit.
Located in the Oak Park JCC, it is open Sunday,
noon-8 p.m.; Monday-Thursday, 11 a.m.-8
p. m.; and Friday, 11 a.m.-3 p.m.

With Passover
less than a
month away,
it's not too early
to think about

seder table. If that seems like a lot of food, it is. Keep in
mind, however, that most meals are served a second
time (or third and fourth) in the form of leftovers.
After all, the holiday lasts a whole week, and leftovers
are another Pesach tradition.
If you're an accomplished brisket-making, chicken-
or lamb-roasting chef de cuisine, skip the recipes below.
If you're new at the game or are looking for something
special or novel to present at your festive meal, these
recipes may be just what you're looking for.
Two brisket recipes offer options for the novice and
experienced cook alike. Chicken with mushrooms and
almonds is a fresh, make-ahead alternative to tradition-
al roast chicken. Chicken with ameretto uses everyone's
favorite boneless and skinless chicken breasts.
Finally, a rolled, stuffed lamb recipe serves up a tra-
ditional spring favorite with Mediterranean flavor.
Need more Pesach meal ideas? Stay tuned. We're
be talking side dishes next week.
ONLY THE BEST on page 89


Food Contributor

Gourmet Market
And Carry-Out

Papa Joe's
34244 Woodward Avenue
(248) 723-9400
2025 Rochester Road
Rochester Hills
(248) 853-6263
Hours: Monday-Saturday, 8 a.m.- 9 p.m.;
Sunday, 9a.m.-7p.m.
Cuisine type: Gourmet market, carry-out and
full catering
Highlights: Fresh produce, specialty products,
bread selection, olive bar and homemade pre-
pared ravioli
Vegetarian: Huge selection of prepared vege-
tarian salads, pastas, vegetables and starches
Atmosphere: Great store design includes wide
aisles and high ceiling for easy shopping.
Liquor: Complete wine shop
Service: Lots of helpful, knowledgeable staff
Price range: Too costly for the basics but spe-
cialty products and produce are worth the
Who shops there: In Birmingham, mostly
Birmingham, Bloomfield residents


he cool plaster relief sign on the
front of Papa Joe's Gourmet
Market in Birmingham is a good
indication that it's a totally differ-

WHERE WE EAT on page 88




Back to Top

© 2021 Regents of the University of Michigan