Voted
Best
Deli!
R ecipes
from (!A. Taste of the Past," by Andras Koerner
Noodles with Toasted Farina
(Grises Metelt)
"To my taste, there are few dishes as
satisfying as this very simple one."
Yield: 4 servings
Time: about 30 minutes
Ingredients:
1/2 pound dry fettuccine
3 tablespoons canola oil or unsalted but-
ter
1/2 cup farina (two-minute quick cook-
ing kind is fine) or coarse semolina
314 cup hot water
1/4 teaspoon kosher salt
1. In a large, wide pot, bring about 3
quarts of water to a boil, add about 3/4
tablespoon salt and the dry pasta, and
cook it for about 12 minutes. If you
decide to use fresh instead of dry pasta,
make fairly stiff noodle dough from 1
1/2 cups unbleached all-purpose flour, 2
large eggs and 1-3 tablespoons water.
Allow the rolled-out sheets of dough to
dry slightly for about 10 minutes on a
kitchen towel, then cut them into 1/3-
inch wide noodles. The customary
width of noodles used in Hungary for
this dish is a little wider than fettuccine,
therefore the 1/3-inch noodles would be
even more authentic than the usual fet-
tuccine. Homemade fresh noodles need
much less cooking time than store-
bought dry pasta. Drain the cooked
noodles and transfer them into a large
bowl.
2. While the noodles are cooking, heat
oil or butter over medium heat in a
heavy-bottomed 10-inch skillet (it is
more difficult to brown the farina evenly
in a smaller skillet) and add the farina.
Brown the farina to an even golden
brown color while stirring constantly,
about 3 minutes; don't over-brown. Add
hot water and salt. Stir, cover, remove
skillet from heat and let it rest under
cover for a few minutes until the farina
absorbs the water. Mix it with the
drained noodles and serve it hot.
Almond-Chocolate Kisses
(Chocolad Pusserin)
"These irresistible cookies are divine!"
Yield: about 28 cookies
Time: about 35 minutes, plus cooling
time
A Little Bit of New York Right Here in Bloomfield Hills
Ph: 248-932-0800
Fax: 248-932-1465
Ingredients:
1 cup raw almonds
1 ounce (1 square) bittersweet choco-
late, cut into 1 /2-inch pieces
1/4 cup sugar
2 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar
14 blanched almonds, split in half
parchment paper
From Whole Turkeys to
Complete Dinners, Side Dishes
and Scrumptious Desserts
1. Adjust racks to divide the oven into
thirds and preheat the oven to 300
degrees. Line baking sheets with parch-
ment paper.
2. Place almonds, chocolate and 1/4 cup
sugar in the bowl of the food processor.
Process for about 35 seconds; carefully
reach into the bowl, avoiding the sharp
blades, to see if the almonds are finely
and evenly ground and process a few
seconds longer, if necessary.
3. In a large bowl, whip egg whites and
cream of tartar with a balloon whisk by
hand or with an electric mixer until the
whites form soft peaks; sprinkle 3 table-
spoons sugar over them and continue
whipping until they become shiny and
form firm peaks. Use a rubber spatula to
fold about 1/2 of the ground almond
mixture into the egg whites, then fold in
the rest of the mixture.
4. Take heaped teaspoonfuls of batter
and with the help of a second teaspoon
make 14 compact little heaps, each
about 1 1/4 inches in diameter and at
least 1 inch high, on the first baking
sheet. Leave at least 1 1/2 inches of
space between the cookies to allow
room for the cookies to spread during
baking. Place a split almond on top of
each heap. Repeat this on the second
baking sheet; you should have about 28
cookies in total.
5. Bake them in the preheated oven for
20-22 minutes, until somewhat firm to
the touch. Switch the baking sheets
halfway through baking. Transfer the
sheets of parchment paper with the
cookies on them to the cooling rack.
After about 10 minutes, peel off the
paper from the cookies. Place the cook-
ies back on the cooling rack to finish
cooling and firming up for 10 more
minutes. Serve them immediately or
store them in a cookie tin with parch-
ment or wax paper between the layers.
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11/19
2004
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