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April 18, 2003 - Image 84

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

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

U

FOOD FOR Fu

from page 83

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0

r.

Bonnie Fishman puts finishing touches on the appetizers.

leeks, white part
only
2 cups button
mushrooms,
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-
CHICKEN WELLINGTON
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-

4/18
2003

84

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.

ROMAINE-SPINACH SALAD
WITH CAPER VINAIGRETTE
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
quartered
shaved Parmesan (optional)
Dressing:
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.
Reserve.
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
servings.

PRIMAVERA STUFFED
TOMATOES WITH PESTO
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
well.
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.

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