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October 13, 2005 - Image 26

Resource type:
The Detroit Jewish News, 2005-10-13

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

To Life!


est Bloomfield


October 18, 2005 • 6pm - lOpm

Taste the best of

West Bloomfield restaurants

between 14 Mile & Pontiac Trail.

Join the community for some fun, great food

and help. Gleaners Community Food Bank

of Southeastern Michigan.

Tickets are limited and going fast!
For ticket information, call the Greater West Bloomfield Chamber
at 248-626-3636 or www.westbloomfieldchamber.com
Gleaners can be reached at 248-332-1473 or www.gcfb.org

Thank You to Our Sponsors

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WW RIQ0111fted, MI

Harvest Feasts from page 23

skillet over medium-high heat
and sauté the onions, garlic,
turmeric and ginger for about 8
minutes, until the onions are
beginning to color.
Transfer the mixture to a
slow cooker. Add the chicken,
broth, tomatoes, saffron and
cilantro and cook on high for 5
Stir in the remaining ingredi-
ents cook for 2 hours more.
Adjust the salt and pepper to
taste and serve the chicken hot,
over rice or mashed potatoes, if
desired. Makes 6 servings.


What a great and satisfying
way to serve autumn squash.
Vary the types of squash you
use, as well as the nuts and
herbs for different and unique
ways to serve the pasta.
1 pound dry fettuccine or
other pasta shape
2 small butternut, acorn or
other winter squash (about 2
pounds) baked at 350F until
tender, about 40 minutes
1/4 cup olive oil
2 cups chopped onions
2 Tbsp.'chopped garlic
1 cup vegetable broth
1/2 cup half-and-half
1 cup walnut halves or pieces,
toasted in a 3500F oven for 5-
8 minutes
Tbsp. fresh chopped sage,
plus sage leaves as garnish
1/2 cup chopped parsley or
1/4 cup dried parsley flakes
kosher salt and pepper to
juice of 1 lemon
fresh parmesan cheese, grat-
ed or shaved, garnish
Cook the pasta until al dente
or according to recipe direc-
tions. While the pasta is cook-
ing, make the sauce. Cut the
cooked squash in half and
remove seeds with a spoon.
Spoon the cooked flesh of the
squash from the skin and cut
into 1/2-inch dice.
Heat oil in a large skillet. Add
onions and garlic and sauté for
3 minutes. Add the cut squash,
broth, cream, toasted nuts,
chopped sage and parsley and
cook 2 minutes more. Add sage

and parsley and cook a few
minutes more until very hot.
Drain the pasta, but do not
rinse. Put the cooked pasta in a
large bowl. Pour the sauce into
the bowl of hot pasta and toss
with lemon juice. Season the
pasta with salt and pepper and
serve garnished with parmesan
cheese and sage leaves. Makes
6-8 servings.


This is more fruit than cake.
It's addictive to those who love
dried fruit. It best made a day
or two in advance of serving.
3/4 cup flour
1/2 tsp. salt
1/4 tsp. baking power
1/4 tsp. baking soda
3 cups walnuts halves or
2 cups dried apricots
1 1/2 cups pitted dates
3/4 cup packed brown sugar
3 large eggs
1 tsp. vanilla
Preheat oven to 300F. Spray
one 8x4 1/2-inch loaf pan or
two small loaf pans with non-
stick cooking spray. Cut wax
paper or parchment to size, just
to fit the bottom of the pan(s)
and place at the bottom. Set
In a medium bowl, combine
the flour, salt, baking powder
and baking soda. Whisk well.
Add the nuts, apricots and
dates and toss well. Add the
brown sugar and toss well. Set
In another bowl, whisk
together the eggs and vanilla.
Add this to the flour and fruit
mixture and stir well. Transfer
the mixture to the prepared
Bake for 90 minutes. If the
cake still appears not cooked
through, cook 10-20 minutes
more. Cool the cake slightly in
the pan.
Run a knife around the
perimeter of the pan and care-
fully remove the cake from pan.
Peel off the parchment or wax
paper before wrapping well in
plastic for up to several days.
Slice carefully in half length-
wise, then into 1-inch slices.
Makes about 16 servings. 111

October 13 - 2005 ang

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