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April 04, 2003 - Image 119

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-04-04

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

"

Nu`?

"

Tanta Sylvia:

CHEF NATHAN from page 93

1/4 cup sun-dried tomatoes,
chopped
3 cloves garlic, minced
1 bunch arugula, rough chopped
2 T. fresh basil, chopped
2 T. fresh Italian parsley, chopped
2 eggs, beaten
salt
pepper
Place farfel in bowl. Cover with
chicken stock and let stand until soft-
ened and all liquid has been absorbed.

Bubbe:

"This Fortant Cabernet
got an 88 rating from
the Wine Spectator!
They said it's
`like a mini St. Emilion."

Place olive oil in a large pan. Add
onions, mushrooms, sun-dried. toma-
toes and garlic. Saute until onions are
a light golden color.
Remove from fire and combine
with farfel. Allow to cool slightly. Add
arugula, basil, parsley and eggs. Season
with salt and pepper. Stir well and
pour into a large, well-greased casse-
role and bake at 350F for 30 minutes
with greased parchment paper on top.
Bake 30 minutes more, uncovered. ❑

"It's lovely with
the brisket."

Miriam:

Of course, Uncle Harry.
Try the Merlot.
The Chicago Tribune
said it's 'soft with
lovely fruit flavors. —

Uncle Harry:

"It's kosher,
this Fortant?"

Bubbe:

Tanta Sylvia:

"And it's kosher
for Passover!"

"Pass the
kugel."

C 1

WONDERFUL FLAVORS from page 93

were raised with little tradition or Jewish
education.
Participants were able to choose class-
es such as "Cooking for the High Holi-
daze," "Don't Pass-over ... Passover
Cooking," "Fabulous Finishes,"
"Sharing Shabbat" and "Mazel Toy! It's a
Simcha!"
"We were pleasantly surprised at the
turn-out on such a spectacular spring
day," said Jill Davidson Sklar, chairperson
of the event. "Those who turned in eval-
uations overwhelmingly asked to have the
event again next year ... It looks like
Flavors could become an annual cooking
tradition in Detroit."

—lana Greenberg

MARLENE SOROSICY'S
CHOCOLATE CARAMEL
MATZAH SQUARES
Baking matzah under a blanket of choco-
late-caramel produces a marvelously crisp,
sweet matzah with a candy-like coating.
3 lightly salted matzot
12 T butter or margarine

3/4 cup packed golden brown sugar
2 t. water
2 oz. (2 squares) semi-sweet chocolate,
chopped
1 cup finely chopped walnuts
Place rack in center of oven and pre-
heat to 350F.
Arrange matzot on the bottom of an
ungreased 10 1/2 x 15 1 /2-inch rimmed
baking sheet (jelly roll pan), breaking
them to cover the bottom of the pan.
In a medium saucepan over medium
heat, melt butter and brown sugar. Bring
to a boil and stir for 4 to 5 minutes until
thickened. Remove from heat and care-
fully stir in water (the mixture will bub-
ble). Stir in chocolate until melted.
Iriu-nediately pour mixture over mat-
zot, spreading to cover. Sprinkle with
nuts. Bake for 10 minutes. Remove from
oven.
Using a large knife or cleaver, cut into
approximately 2 to 2 1/2-inch squares.
Using a spatula, remove to a sheet of
waxed paper to cool completely. Store in
an airtight container at room tempera-
ture. Makes about 30 squares. ❑

Uncle Harry:

"Who knew?"

7 -----

Miriam:
" My hand to G-d,

made by rabbinical
winemakers at
a strictly kosher
facility in the South
of France."

FORTA\T DE FRANCE

Typically South of France. Refreshingly modern. Fortant de France. 100% varietal wines.
Chardonnay, Cabernet Sauvignon, Merlot. Yayin Mevushal.

Imported by Kobrand Corp., New York, NY wvvvv-vinskalli_corn

702650

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-

Marlene Soroky shows the audience her Crowned Apple Cake
before it goes in the oven.

-

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