Arts & Entertainment

DISHING WITH DAVE

can you

spot the

changes?

The JN

is undergoing

a series of

upgrades

that will improve

the flow and feel

of your weekly

connection to news

and information

about and

of interest to the

Detroit Jewish

community. Your

favorite feature

or column may

migrate to a new

home in the J\.

be sure to check
the Index on

5/26

2005

38

page 3

from page 35

number of recipes featuring variations
of lox, expressed as smoked salmon.
"I'm always experimenting," says the
Philadelphia native, whose pages reveal
how he makes chive pancakes with
smoked salmon and lemon cream,
smoked salmon with avocado and
wasabi cream cheese and crostini with
smoked salmon, dill, goat cheese and
radishes. "I'm always trying to come
up with new stuff, so once I get a dish
that I'm happy with, I usually move
on to creating another one."

Everyday Gourmet

Young Hungry, which has colorful
pictures to make the recipes more
tempting, can be thought of as a help-
mate to the TV show, which has some
of the same palate pleasers. One goal
of the series, gourmet cooking
within an everyday budget, is
demonstrated through the
enthusiasm of family and friends
trying out his favorites, includ-
ing a buffet of chocolate treats.
Lieberman's shows have fea-
tured luncheon salads served for
his mother and grandmother
and beef stew whipped up for a
potluck dinner with friends.
"I got started cooking with
my dad," says Lieberman, son of
Dale, a stay-at-home
Philadelphia lawyer, and Jane, a
working obstetrician-gynecolo-
gist. "He was my role model,
and I wanted to be like him and
cook with him. I just got this
passion for preparing food, and
it kept going."
Lieberman took off a year
from school before going on to
college and lived in Italy, adapt-
ing the rich array of that coun-
try's culinary traditions. After starting
at Yale, he prepared tempting table
combinations for friends and started
Campus Cuisine, a public access cook-
ing show that could be considered a
broadcast appetizer for the full-menu
transmittal featured on Good Deal

With Dave Lieberman.
With his degree earned, the new
graduate moved to New York and
became a personal chef by finding
clients with the help of placement
agencies. His popularity seemed to
grow through word-of-mouth recom-
mendations made by customers.
"It's the creative process of cooking
that I like best," says Lieberman,
whose favorite cooks include Mario
Batali, another TV chef, and Thomas
Keller, a restaurant legend. "There's an
energy I feel in the kitchen that helps

me accomplish things quickly.
"I try to use just about every ingre-
dient, thinking variety is the spice of
cooking as well as life. I use a lot of
ginger and citrus because they have
powerful flavors and are inexpensive.
They add so much to everything."
Along with demonstrating his cre-
ativity as he puts these flavors to work
in his book and on TV, Lieberman
gets back to basics. With beginning
cooks in mind, he explains utensils,
pantry staples, herbs and cooking
terms. He segments his recipes accord-
ing to young lifestyles that include
happy hours, lazy mornings, dinners
for two and indoor tailgate parties.
"I try to think of situations and put
food into them," says Lieberman, who
takes readers and viewers into markers
to demonstrate how to shop for high-

Not Your
Ordinary
Hummus

"Traditional hummus calls for a
sesame paste called tahini — but I
don't," writes Dave Lieberman in
Young and Hungry. "It's expensive,
pretty hard to find and has a very
strong flavor that some people don't
like. It does add creaminess, however,
so I make up for that with a little
extra olive oil. I get a little nutty
sesame flavor from dark sesame oil,
and cumin gives my hummus an
extra flavor kick. Parsley gives ir fresh-
ness and adds some much needed
color." (Makes about 2 cups.)

Two 15-ounce cans chickpeas,
drained and rinsed
1/2 cup extra-virgin olive oil, or
more as needed, and a good
drizzle for garnish
Juice of 1/2 lemon
2 Tbsp. roughly chopped fresh
parsley, plus more for garnish
2 garlic cloves, peeled
1 tsp. salt
1/2 tsp. dark Asian sesame oil
1/4 tsp. ground cumin
12 15 grinds of black pepper
Paprika for garnish

-

LIEBERMAN

value/low-priced foods. "When I'm at
home alone for a strictly comfort
meal, I try different pasta combina-
tions followed by berries with whipped
cream, but I don't like to recommend
eating alone if it can be avoided.
"My usual advice is to invite friends
over. That gives people a reason to
cook and makes the whole process a
lot more fun." Li

Good Deal With Dave Lieberman
airs 1:30 p.m. Saturdays and 5
p.m. Thursdays on the Food
Network.

In a blender combine all the
ingredients except the parsley and
paprika to be used for garnish.
Blend on low speed until smooth.
You'll have to stop the blender
often to push down the ingredi-
ents. If the mixture is too dry and
you're having trouble blending it,
add a few more tablespoons of
olive oil to help things along.
Scrape the hummus onto a
plate. Sprinkle the paprika over the
top, drizzle lightly with olive oil,
scatter some parsley on top and
serve. You can make the hummus
up to a couple of hours before you
serve it. Cover the top with plastic
wrap and leave it at room tempera-
ture.

— From "Young and Hungry: More
Than 100 Recipes for Cooking Fresh
and Affordable Food for Everyone,"
by Dave Lieberman