100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

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

May 16, 2003 - Image 132

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-05-16

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

Food

Market Basket

HAPPY RECIPES from page 110

of Franklin

32654

Franklin Road
in the Village of Franklin

248.626.2583

Fax 248.626.9275

Congratulations
to the
Class of 2003!

'new Oar Flea.

Keia6 To, Gel
Great amid& GO

• Chef Carl's Original
Beef Tenderloin Platter
• Market Basket's
Famous Salmon Platter
• Greek Chicken Strip
Platter
• Wing Ding Platter
• Homemade Meatballs
• Jumbo Stuffed
Mushrooms
• Mozzarella Fresca Tray
• Mexican Fiesta Platter
• Franklin Dairy Platter
• BBQ Rib Platter

CALL AHEAD for
Made-to,order Service

Cail goo Order

30 Minute Pick-up

248.626.2583

Wei Catilartieh,

Nowt

-

2144.411

5/16

2003

112

"Through Our Doors
Come Only the Finest"

6, 1700

Place the foil packet on the hot
grill and cover. Cook the potatoes
until tender, about 30 minutes. Keep
warm until ready to serve.
To serve, place the entire foil
packet on a platter and carefully cut
a slit into the top (the steam may be
very hot). Carefully peel back the
foil and sprinkle the potatoes with
the lemon juice. Serve immediately.
Makes 8 servings.

THREE-COLOR
BABY POTATO ROAST
1/4 cup olive oil
4 pounds baby potatoes — a com-
bination of white fingerlings, fin-
gerling red skin potatoes and baby
purple potatoes
2 T. minced garlic
1 t. dried rosemary, or 1 T. fresh
rosemary leaves
kosher salt and pepper to taste
Heat grill to medium-high heat.
Tear two large sheets of foil (20 x 18
inches each) and lay one on top of
the other, shiny side up. Or use one
sheet of heavy-duty foil. Set aside.
Toss together all ingredients in a
large bowl. Arrange the mixture on
the foil and cover with another 2
sheets of foil. Create a package by
rolling and pinching the sides of the
foil to seal it well.
Place- the foil packet on the hot
grill and cover. Cook the potatoes
until tender, about 30 minutes. Keep
warm until ready to serve.
To serve, place the entire foil
packet on a platter and carefully cut
a slit into the top (the steam may be
very hot). Carefully peel back the
foil and serve immediately. Makes 8
servings.

GRILLED TUNA IN WHOLE
WHEAT PITA POCKETS
8 (1/2-inch-thick) tuna steaks
(about 2-2 1/2 pounds)
kosher salt and pepper to taste
2 T. soy sauce
2 T. rice vinegar
2 T. sugar
2 T. vegetable oil
8 whole wheat pitas, top 1/3rd cut
of
1 cup thin sliced red or Bermuda
onion
1 cup very thin sliced, unpeeled
seedless cucumber
2 plum tomatoes, sliced very thin
2 roasted red peppers, sliced thin
(jarred is fine)
2 tablespoons drained capers
1 lemon, cut into 8 wedges.
Place the tuna steaks in a single
layer in a baking dish. Sprinkle with

salt and pepper. Combine the soy
sauce, vinegar, sugar and oil in a
small bowl and whisk well. Drizzle
this mixture over the tuna and turn
the steaks to coat well. Cover with
plastic wrap and chill for one hour
or more.
Heat grill to medium high. Place
the tuna steaks on the grill and cook
for 3-4 minutes on each side for
medium.
Remove the tuna from the grill
and place one in each of the pita
pockets. Garnish the sandwiches
with the onion, cucumber, tomatoes,
roasted peppers and capers. Serve the
pockets immediately for hot sand-
wiches or at room temperature, with
a squeeze of fresh lemon juice from
the wedges. Makes 8 servings.

BARLEY AND
RED PEPPER POLENTA
1/4 cup breadcrumbs
1/4 cup butter
2 cups chopped onions
1 t. minced - garlic
1 cup pearl barley
2 cups vegetable broth
1 roasted red pepper, chopped
(may use jarred)
2 large eggs, lightly beaten
1 cup freshly grated Parmesan or
Romano cheese
salt and pepper-to taste (start with
1/2 t. salt)
fresh basil leaves, garnish.
Spray a 6- or 7-inch springform
pan with non-stick cooking spray.
Sprinkle the breadcrumbs over the
bottom of the pan. Hold the pan in
one hand and knock it against the
palm of the other hand to distribute
the crumbs evenly. Set aside.
Heat butter in a medium
saucepan over medium-high heat.
Add the onions and garlic and cook
until the onions begin to color,
about 5-6 minutes, stirring frequent-
ly. Stir in the barley and a cup of the
broth. Bring to a boil, reduce heat
slightly and cook, stirring frequently
until the liquid is absorbed, about 8
minutes.
Add remaining broth and cook
again, stirring frequently, until the
barley is tender. Remove from heat,
transfer the barley to a large bowl
and cool for 30 minutes, stirring
every 5 minutes or so to break up
the barley and speed the cooling.
Preheat oven to 350F. Stir in the
roasted pepper and eggs until incor-
porated. Stir in the cheese, salt and
pepper. Transfer the mixture into the
prepared pan and use the back of a
spoon of spatula to smooth the top.

Cover the pan tightly with foil
and bake for 1 hour. Remove from
the oven and cool slightly before
running a knife around the edge of
the pan and removing the ring.
Serve garnished with the basil leaves
and cut into wedges. Makes 8 serv-
ings.

WHOLE WHEAT PENNE WITH
GOAT CHEESE, WALNUTS,
SPINACH AND SUNDRIED
TOMATOES
1/4 cup olive oil
2 cups finely chopped onion
2 t. minced garlic
1 cup sundried tomatoes packed
in oil, chopped
1 cup chopped walnuts, toasted
1 pound whole wheat penne pasta,
or other shape
4 cups washed baby spinach, large
stems removed
1 cup fresh chopped parsley
kosher salt and pepper to taste
1 package (about 10 oz.) soft goat
cheese, such as Chevre, crumbled
Heat oil in a large non-stick skil-
let over medium-high heat. Add the
onions and garlic and saute until
golden, about 8 minutes. Add the
tomatoes and walnuts and stir to
combine. Keep warm.
Meanwhile, bring a large pot of
water to a boil and cook the pasta al
dente, according to package instruc-
tions. Drain the pasta well but do
not rinse. Transfer the hot pasta to a
large bowl. Immediately stir the
spinach into the pasta, tossing it to
wilt the leaves. Add the warm
onion/tomato/walnut mixture, pars-
ley and salt and pepper to taste. You
must work quickly so that the pasta
stays hot.
Serve immediately with crumbled
goat cheese over the top. Or, you
may transfer this mixture to a baking
dish to keep warm for up to one
hour in a 250F oven. Makes 8 serv-
ings. El

The Life Of Rashi

Puzzle on page 116

Back to Top

© 2020 Regents of the University of Michigan