Pr il N E NM
MI III 11110
MI NM ME
NM NI MIN
111 II LI
Mu MI gi
GRILLED EGGPLANT WITH
OLIVE OIL AND PINE NUTS
This sidedish can be served as an appetizer or
2 medium eggplants (about 2 1/2-3 lbs.)
3 Tbsp. pine nuts, lightly toasted
2 Tbsp. white- or red-balsamic vinegar
Kosher salt and pepper to taste
Heat grill to medium high. Slice each eggplant
into 1/4-inch thick rounds. Brush one side of
each round with a very thin layer of olive oil.
Grill the eggplant on the oiled side until marked
with grill lines. Turn the eggplant over (no need
to brush oil on the other side of the eggplant)
and grill about 3 minutes more. Arrange the
eggplant on a serving dish, overlapping the
slices. Sprinkle the pine nuts on top and drizzle
with the balsamic vinegar; season with salt and
pepper. Makes 8-12 servings.
Although my friend Jodee Fishman Raines says
a friend gave her this recipe, it will forever
be Jodee's recipe to me. Piquant Peppadew
peppers come seeded with the tops removed
and are available jarred (packed in liquid) or in
the pickle section of gourmet markets. For this
recipe, choose smaller peppers.
1 1/4 lbs. Peppadew peppers
8-10 oz. soft goat cheese, such as Chevre
3 Tbsp. snipped chives
Remove cheese from package and place in a
small bowl. Heat the cheese for 30 seconds
on high in the microwave to soften. Spoon
the cheese into the peppers, or transfer it to a
pastry bag fitted with a star tip and pipe into
the peppers. Arrange peppers on a serving
dish. Sprinkle the chives over the peppers and
garnish with chive flowers, if available. Makes
12 or more servings.
GRILLED CORN ON THE COB
1 peeled ear of corn per guest
Rub corn with a small amount of olive oil. Heat
grill to medium high. Place the corn on the
grill and cook on all sides, until lightly charred.
Serve hot or at room temperature with salt and
pepper on the side.
1 quart strawberries, halved
1/2 cup sugar
1 cup whipping cream or your favorite
1 3/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. (1/2 stick) butter or margarine
cut into pieces
3/4 cup orange juice
Preheat oven to 425 degrees. Line a baking
sheet with parchment. Set aside.
Place strawberries and 1/2 cup sugar in a
medium bowl. Toss well and chill from 1 hour
up to 2 days.
In a medium bowl, whip cream until soft peaks
Place flour, baking powder and salt in the bowl
of a food processor. Process for 5 seconds. Add
butter and process for another 10 seconds.
Add the juice and process 5-10 seconds more.
Dough should be very sticky.
Transfer the dough to a floured surface and
form into a 1-inch-high square. Using shaped
cookie cutters (any size), cut the dough into
shapes and place on the prepared baking sheet.
If you use small cutters, as we did, serve 2-3
shortcakes per person. Bake 12-15 minutes
until golden. Serve with strawberries spooned
around the cakes and with a side of whipped
cream. Makes 8 servings. 11
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JNPLATINUM • I IA 2006 •