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April 04, 2003 - Image 119

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

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




Tanta Sylvia:

CHEF NATHAN from page 93

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


"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."


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?"


Tanta Sylvia:

"And it's kosher
for Passover!"

"Pass the

C 1


were raised with little tradition or Jewish
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
"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

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,
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
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 -----

" My hand to G-d,

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



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