Health & Fitness
S etio Deli al
FOOD
3426 L West Maple Rd. at Heinerty Rd. (248) 9264555
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• 1 lb. Corned Beef&
• 1 lb. Coleslaw 4VP
• 1 lb. Potato Salad
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until the skins of the peppers are
charred. Use tongs to turn the peppers
over to char other sides. Continue
turning until the peppers are mostly
charred all the way around. Alternately,
char peppers over open gas (right on
the stove or on the grill).
Transfer peppers to large bowl and
cover tightly with plastic wrap. Allow
the peppers to cool to the touch,
about 15 minutes. Use your fingers
to peel off most of the pepper peel
(don't worry if it doesn't all come off).
Remove seeds from the peppers and
cut the peppers into 1-inch squares or
thin strips.
Transfer the peppers to a large bowl
and add tomatoes, onion, garlic, olive
oil, lemon juice and salt and pepper to
taste. Cover and chill several hours or
up to a day ahead. Arrange the lettuce
leaves on individual salad plates or
on a serving platter. Arrange the salad
over the lettuce leaves and sprinkle
with fresh parsley. Makes 8-12 serv-
ings.
Turkish Eggplant Stew
Wishes the community a Happy Passover.
Yossirs will be closed starting Saturday April 19 - April 28.
We will re-open Tuesday April 29 at 11:00 AM.
: CARRY OUT :
20% OFF
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Drive Up • Pick-Up
Expires 5/15/08
Not valid with any
Mon-Thurs 11-9
Friday 11-4 Lunch only
Saturday 5-10 Dinner only
Sunday - open for private
Expires 5/15/08
7 Days Catering for all events
DINE-IN
10% OFF
other special offers. •
parties and catering only
248-626-0160 • fax: 248-626-6398
R$-)*
VI, 7325 Orchard Lake Rd. • West Bloomfield, MI 48322 tp,
(Located North of 14 Mile Rd. in Robin's Nest Plaza)
4
8 14.1-
We are now a smoke free restaurant.
Restaurant
Cuisiue
248.476.0044
Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 11 2 miles south of the Palace of Auburn Hills
B14 April 10 • 2008
411MP
1/4 cup extra-virgin olive oil
1 1/2 cups chopped onion
1 t. minced garlic
1 1/2 pounds (1 large) eggplant,
peeled, and cut into 1-inch cubes
2 cups diced Roma or plum toma-
toes
1 cup white or red wine
2 cups 1-inch zucchini cubes
1/4 t. ground cumin
1/8 t. red pepper flakes
salt and pepper to taste
1 cup parsley, chopped
Heat oil in a large pot or Dutch
oven over medium-high heat. Add
the onions and garlic and sauce for 5
minutes. Add the eggplant and sauté
for 3 minutes. Add the tomatoes, wine,
zucchini, cumin, pepper flakes, 1 t. salt
and 1/4 t. pepper and bring to a boil.
Reduce heat to simmer and cook for
1 hour. Adjust salt and pepper to taste
and stir in the parsley. Keep warm
until ready to serve or chill and reheat.
Makes 8 servings.
Hungarian Dobostorte
This recipe is based on the famous
seven-layer Hungarian torte of the
same name. It was given to me by a
Hungarian friend of the family. Sheets
of matzah brushed with strong coffee
replace the thin cake layers. Normally,
this torte would have a caramelized
sugar glaze; the chocolate glaze is
easier to cut into and serve.
3/4 pound semisweet chocolate
chips or grated bars or chocolate
1 1/2 cups butter
1 t. vanilla extract
1/4 cup confectioners' sugar,
sifted
14 matzah, plain or egg
1 cup strong coffee
Glaze:
2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1/4 cup butter or margarine
Place the chocolate chips or grated
chocolate in a microwave-safe bowl
and cook on high for 2 minutes. Stir
until smooth. If the chocolate is not
completely melted, cook in 30-second
intervals and stir until the chocolate
is melted. Let cool slightly. The choco-
late also may be melted in the top of
a double boiler over hot water over
medium heat.
In a separate bowl, cream the but-
ter. Add the vanilla and confectioners'
sugar and beat well. Add the cooled,
melted chocolate. Continue beating the
mixture until smooth. Set aside.
Place two sheets of matzah on a cut-
ting board or cake plate. Brush the top
sheet with some of the coffee, until the
matzah is moistened but not mushy.
Spread a thin, even layer of the choco-
late mixture over the matzah. Top with
2 more matzot and repeat the pro-
cedure, ending with matzah. Spread
the remaining chocolate mixture over
the top and sides of the torte. Chill or
freeze until quite firm.
To make the glaze: Place the
chocolate chips, cream and butter in
a microwave-safe bowl and cook on
high for 2 minutes. Stir until smooth.
If the chocolate is not completely
melted, cook in 30-second intervals
and stir, until the chocolate is melted.
Let cool slightly.
The mixture also may be melted
in the top of a double boiler over hot
water over medium heat. Let cool
before spreading over the cake. Chill
until the icing is set (best if made a
day or two in advance). Makes 20 or
more servings.