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

April 18, 2003 - Image 84

Resource type:
The Detroit Jewish News, 2003-04-18

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



from page 83




Bonnie Fishman puts finishing touches on the appetizers.

leeks, white part
2 cups button
sliced thin
2 cups shiitake
Arlene Selik, Andi Sklar and Leslie Pilling prepare the tomatoes.
mushrooms, stems
removed and dis-
chicken Wellington and primavera
carded, caps sliced thin
stuffed tomatoes with pesto. For
1 t. minced garlic
dessert, the women created individual
1/2 cup dry white wine
mixed fruit flans.
1/2 t. crushed red pepper flakes
"I learned a lot of cooking tips
1 T. fresh thyme leaves
from Bonnie that night [like how to
1 t. salt
cut and clean leeks] that I'll use in the
4 8 oz. skinless, boneless chicken
future," said Dorie Shwidel, a public
breasts, cut in half and pounded
relations consultant.
1package phyllo dough
Bonnie's shop is located in a cozy
melted margarine
little house off Northwestern
Make the filling: In a large skillet
Highway, north of 12 Mile. It's always
over moderate heat, saute the leeks,
filled with incredible pastries and car-
mushrooms, and garlic until the leeks
ryout gourmet foods and offers exten-
are tender, about 6 minutes.
sive catering. Private cooking class par-
Add the wine and red pepper.
ties, like the WEB event, have also
Simmer until the liquid evaporates,
become very popular there.
about 4 minutes. Cool to room tem-
In the past year, Bonnie has led
perature. Add thyme leaves and salt.
hands-on cooking and demonstration
Assembly: Lay chicken on work
events in her commercial kitchen for
surface, skin-side down, and season
everything from bridal showers to a
with salt and black pepper. Divide the
surprise birthday party to a men's
mushroom mixture among the chick-
gourmet cooking and wine club. On
en breasts. Roll up chicken, leaving
Monday evenings throughout the year,
seam-side down.
Bonnie also teaches themed cooking
On a clean work surface, lay down
classes that are open to the public.
2 sheets of phyllo vertically. Brush
with margarine. Place 1 piece of chick-
en 5 inches from the short end. Bring
2 T. olive oil
up the short end of dough to cover the
2 cups thin match stick-size strips of
chicken. Fold in the sides and contin-



ue folding to create a bundle. Repeat
with remaining chicken.
Place packets on a cookie sheet
lined with parchment paper. Brush
with margarine. Bake in a preheated
400F oven for about 25 minutes or
until the dough is golden brown and
the chicken is cooked through. Yield:
8 servings.

1 red pepper
1 medium head Romaine, torn into
2-inch pieces
5-6 oz. baby spinach
1/2 small red onion, sliced very thin
1 can artichoke hearts, drained and
shaved Parmesan (optional)
2 garlic cloves, minced
2 t. drained capers, minced
1/2 t. salt
3 T. balsamic or sherry wine vinegar
1/2 cup extra virgin olive oil
Roast the red pepper over an open
flame or grill until charred black on all
sides. Put in a paper bag for 10 min-
utes. Peel off blackened skin. Core and
seed. Slice the pepper into thin strips.
Make dressing: In a small bowl,
whisk together the garlic, capers, salt,
and vinegar. While whisking constant-
ly, drizzle in the olive oil. Season well
with fresh ground black pepper.
Assembly: In a large bowl, combine

the romaine and spinach. Moisten
with dressing. Toss in red peppers,
onions, and artichokes. Garnish with
shaved Parmesan, if desired. Yield: 8

8 medium size ripe tomatoes
pesto sauce, room temperature
asparagus tips
3-inch carrot sticks
3-inch rutabaga sticks
Blanch the three vegetables sepa-
rately in boiling salt water until just
tender. Rinse under cold water. Drain
Slice off the top 25 percent of the
tomatoes. Using a grapefruit knife,
hollow out the center leaving the bot-
tom and side walls in tact. Spread
insides with pesto. Season with kosher
salt and fresh ground black pepper.
Stuff the vegetables into the toma-
toes with the tips upward. Reheat in a
400F oven for 12 minutes before serv-
ing. Yield: 8 servings.

For information about Bonnie's
cooking classes and demonstra-
tions, call Bonnie Fishman, (248)
357-4540. Group demonstration
classes cost $30 per person.
Private classes start at $40 per
person and go up depending on
the menu and number of people.

Back to Top

© 2020 Regents of the University of Michigan