Come experience
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ENTERTAINING
Continued from page 37
Fish with Parsley-
Lemon Egg Sauce
This is a new recipe incorporating Sephardic
flavors. Serve it hot, warm or chilled, as an entree
or in smaller portions as a first course, instead of
gefilte fish. For variety, substitute the habilut with
any other mild white fish, such as cod, tilapia, sea
bass, whiting or flounder.
8 portions (about 2-1/2 pounds) boneless halibut
fillets
2 cups white wine
2 cups water
Salt and pepper to taste
4) our "new curbside to go"
Parsley-Lemon Egg Sauce
1 cup chopped Italian parsley
1/2 cup olive oil
Juice of 1 lemon
3 hardboiled eggs, chopped
1 Tbsp. capers, drained and chopped, optional
1 tsp. minced garlic
1/8 tsp. ground cumin, optional
Salt or sea salt and freshly ground pepper to taste
drinks & bar menu
M-Fr 4-7 pm
$20.00 minimun purchase
Make sauce: Combine all the sauce ingredients in
a bowl and whisk to mix well. Set aside.
Preheat oven to 350°F. Arrange the fish in a glass
or ceramic baking dish. Pour the wine and water
around it and season with salt and pepper. Cover
the dish with foil and cook for about 25 minutes,
until.the fish is just cooked through.
Remove from oven and serve hot or warm with
the sauce spooned over. Alternately, remove foil,
cover with plastic wrap and chill completely.
BOBARTS I
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•
6066.W Maple Rd. West Bomfietd
Ph. 248,851.0805 • Fax 248 ,:ft16964..
Keftes de Prasa
"Bill Kruse is not the kind of restaurateur that
tells his guests 'no', which may explain why he is
so successful. The kitchen does an admirable job
and the service is cheerful." - Moll y Abraham, Food critic
_olt:TF- __r-
- IX.Vi7.111:::44„
The first Kruse And Muer restaurant was
opened in Rochester back in 1988 by
Bill Kruse and his longtime friend and
mentor, the late Chuck Muer. Bill and
Chuck's friendship was founded on a
mutual fondness for anything that had
to do with great food and good fun.
Out of that friendship and working
relationship came a collection of six
friendly neighborhood restaurants that
continue to win rave reviews from
their loyal guests and the food critics..
We invite you to join us at the
newest Kruse And Muer restaurant in Troy
to experience the area's finest fresh fish and
seafood, premium aged cuts of beef, deep-
dish pizzas, fresh salads, homemade soups,
pastas and more. All of which comes with a
hearty helping of genuine hospitality!
WILSHIR
E
(Formerly T.G.I. Friday's) • 911 Wilshire Drive • Troy • 248-362-2700
Lunch: Mon - Fri 11:00 4:00, Sat 12:00 4:00
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Dinner: Mon - Thurs 4:00 - 10:00, Fri & Sat: 4:00 - 11:00, Sun: 3:00 - 8:30
f- Tr•
38 •
Vir"f•--
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APRIL 2006 • JNPLATINUM
44
7:7,
,
(Pureed Potato and Leek Cakes)
Potato latices, the kind we make for Chanukah,
also are a traditional Passover dish. Sephardim also
make potato pancakes, but usually with already
cooked potatoes. There are scores of recipes for
potato pancakes, containing everything from feta
cheese to pinenuts. Ours are a perfect side dish,
appetizer or even brunch dish — mild in flavor
despite all the leeks.
2 pounds whole leeks
2 cups plain mashed potatoes (1 large or 2 smaller
potatoes, peeled)
1/2 cup, or more, matzah meal
10 ounces frozen chopped spinach, thawed and
squeezed dry, optional
3 large eggs
1 tsp. minced garlic
1/4 tsp. ground nutmeg
Salt and pepper to taste
Vegetable oil for frying
Lemon wedges, as garnish, optional
Fill a large bowl with water. Cut tough green parts
and roots from the leeks (leave pale green parts).
Cut leeks in half lengthwise, break apart the leaves
as much as possible and soak them in the water
for about 10 minutes. Remove the leeks from the
water and rinse them well.
Bring a large pot of water to a boil over high
heat. Add the leeks and bring to a boil again.
Reduce heat slightly and cook the leeks until ten-
der, about 20 minutes. Remove from heat, drain
very well and let cool to the touch. Chop the leeks.
Combine the chopped leeks with potatoes,
matzah meal, spinach (if desired), eggs, garlic, nut-
meg (if desired) and salt and pepper.
Line a baking sheet with several layers of paper
towel.
Heat about 1/4-inch of oil in a large nonstick
skillet over medium-high heat. Form about 1/4
cup of the mixture into a patty and place in the
hot skillet. Repeat with a few more patties (do
not crowd the skillet). Cook until golden on both
sides.
Transfer the cooked patties to the prepared
baking sheet. Repeat the cooking process until
all of the patties are cooked. May be made the
day before and reheated at 250°F for 30 minutes.
Makes 16-20 patties, depending on their size
Tishpishti
The sweet honeyed syrup on these flourless bars
suggests the taste of baklava.
1 cup sugar
1/3 cup oil
6 large eggs
1/4 cup fresh orange juice
1-2 Tbsp. grated orange peel
1/8 tsp. ground cloves or to taste
1 tsp. ground cinnamon
2 cups ground almonds
2 cups finely chopped walnuts
Whole cloves for garnish, optional
Syrup:
3/4 cup honey
1/2 cup lemon juice
1/2 to 3/4 cup water
Preheat the oven to 350°F. Line a 9x13-inch bak-
ing dish with parchment paper. Set aside.
In a large bowl, beat together the sugar, oil and
eggs for 5 minutes or until the mixture is thick
and pale yellow. Add the orange juice, orange peel,
cloves, cinnamon and nuts. Pour the mixture into
the prepared pan. Bake for 35-45 minutes or until
golden and firm to the touch. Remove from the
oven and cool 10 minutes. Cut into bars or dia-
mond shapes.
To make the syrup: Combine all of the syrup
ingredients in a medium saucepan. Bring to a
boil over medium-high heat, stirring occasionally.
Reduce the heat and cook 15-20 minutes until the
syrup thickens slightly. Allow the syrup to cool
slightly before pouring it slowly over the bars. Let
the bars stand for several hours up to overnight to
soak up the syrup. Before serving, dot each bar or
diamond with a clove in the center, if desired.
Serve chilled or at room temperature. Servings
vary, depending on how this is cut. Makes approx-
imately 36 bars. 1=1