U FOOD FOR Fu from page 83 § 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.