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June 13, 2003 - Image 78

Resource type:
The Detroit Jewish News, 2003-06-13

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


Mar et Basket

PANIC from page 77

of Franklin


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Chef Carl's Original

Beef Tenderloin

Market Basket's Famous

Salmon Platter

Chicken Strip

Wing Ding




Stuffed Mushrooms

Mozzarella Fresca


Mexican Fiesta


If you can dream it...
we can make it!

platters, salads, breads
and much more




Made-to-order Service

30 Minute Pick-up
We Cater Parties,
Big and Small

32654 Franklin Road

in the Village of Franklin

d A


bine (you can do this up to two days in advance).
Up to three hours before serving, top the toasts with the
mixture (you do not have to be careful). Sprinkle the
cheese over all (again, you do not have to be careful).
Preheat the oven to 400F and bake for 10-12 minutes and
serve. Makes 36-40 bruschetta.

picking up the foil and carefully transfer to a serving piece.
Carefully slide the foil from the fish (you may have to tear
foil in places to remove it all).
Sprinkle the capers over the fish and dust the fish and
the serving platter with the paprika. Squeeze lemon juice
over all and serve. Makes 8-10 servings.




Quick Chocolate Torte: fudgy dense and easy to make.


Fax 248.626.9275



Make this is a disposable pan and you won't even have to
do the dishes.
2 flyers (3 pounds each) each cut into 8 pieces, or 12
large chicken breasts with skin and bones
kosher salt and pepper to taste
2 T. minced garlic
1/4 cup fresh rosemary leaves or 1 T. dried rosemary
3 T. olive oil
paprika, garnish
1 lemon or orange, cut into quarters
Preheat the oven to 400F. Arrange chicken in a large dis-
posable baking pan (aluminum is best), or 2 smaller pans.
Sprinkle the chicken with salt and pepper, and rub the gar-
lic and rosemary into and under the skin. Drizzle the
pieces with olive oil and dust well with paprika.
Roast for 20 minutes. Turn the pieces over with tongs
and roast another 20 minutes. Turn over again and finish
roasting for 20 minutes more (lower the heat to 350F if
the chicken is browning too quickly at the end). Keep
warm in a 250F oven until ready to serve, up to three
Arrange the chicken on a platter and drizzle the pan
juices over and squeeze the lemon wedges over the chicken.
Makes 8 servings or more if serving other entrees.


Mayonnaise already has seasoning in it — oil, vinegar, salt,
etc. It's a great cheat for cooking fish.
.1 side (about 2 1/2 to 3 pounds) boneless, skinless
salmon fillet
1/2 to1 cup of mayonnaise (lowfat is fine)
2 T. dried dill
kosher salt and pepper to taste
1/4 cup capers
paprika, garnish
1 lemon cut into quarters
Preheat oven to 450F. Place a length of foil over a large
baking sheet. Spray well with non-stick cooking spray.
Arrange the salmon on the foil and spread the mayonnaise
thinly over the fillet. Top with the dill and sprinkle with
salt and pepper.
Roast the salmon, uncovered, for 10-15 minutes, until
cooked through (do not overcook). Lift the salmon by

This low torte (don't expect a tall cake) is fudgy, dense and
as easy to make as brownies. It's mousse-like in texture and
will sink during cooling — this is normal. Serve it sprin-
kled with chopped pistachios or toasted walnuts or top
with fresh raspberries. You may also make this recipe in a
small diameter pan, but you will need to bake it longer
than the recipe states.
8 T. (1 stick) butter cut into pieces
8 oz. semisweet chocolate chips
1 T. raspberry or orange liqueur
4 large eggs, separated
2/3 cup sugar
1/4 cup flour
Preheat oven to 325F. Line bottom of an eight-inch-
diameter cake pan or springform pan with waxed paper.
Spray the paper and sides of pan very well with non-stick
cooking spray. Dust pan with flour. Set aside.
Combine butter and chocolate in a microwave-safe dish
and cook, uncovered, on high for two minutes. Remove
from the oven and stir until smooth (if the chocolate is not
completely melted, cook for another 30 seconds). Stir in
the liqueur. Stir in the egg yolks, one at a time, until com-
bine. Stir in the flour until smooth. Set aside.
Beat egg whites in another bowl until stiff but not dry.
Gently fold the whites into chocolate mixture until no
white streaks remain. Transfer the batter to the prepared
pan and bake for 25-30 minutes, until set.
Remove from oven and cool completely. Run thin knife
around sides of the pan. Remove the collar (if using a
springform pan) and serve the cake, cut into wedges.
Or place a piece of wax paper on a dinner-sized plate
and carefully turn the cake over onto to the plate. Top the
cake with a pretty cake plate and turn the cake over again
onto the plate (cake can be prepared up to a day ahead and
chilled until two hours before serving).
Just before serving, dust the cake well with unsweetened
cocoa powder. Makes 8-10 servings, depending on what
other desserts you are serving.



Pasta cooks in about eight minutes and goat cheese, olives
and sundried tomatoes come in packages or jars. Easy!

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