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FINE CHINESE DINING

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'A wonderful adventure in fine dining" — Danny Raskin

Perfect Meal

Summer days can create a special palette.

Annabel Cohen

Make the pesto sauce: Combine pesto
and mayonnaise in a small bowl and
stir well. Set aside or chill until ready
to serve.
Preheat oven to 350F. Peel whole
eggplant and cut into 1/2-inch-thick
round slices. Brush 2 baking sheets
with olive oil. Arrange eggplant in
single layer on the baking sheets. Cook
the eggplant for one hour, until tender.
Allow to cool before transferring the
eggplant to the bowl of a food proces-
sor. Pulse the eggplant until chopped.
Add the egg, cheese, breadcrumbs and
parsley flakes.
Place 1 cup breadcrumbs on plate
or shallow bowl. Place extra 1 egg in
another bowl.
Line a baking sheet with several
layers of paper towels. Heat 1/4-inch
of oil in a large nonstick skillet over
medium-high heat until hot.
Shape 1 heaping tablespoon of the
mixture into a small patty (the mix-
ture is quite soft).
Dip patty in egg and dredge in
breadcrumbs on all sides. Repeat with
all the eggplant.
Fry on both sides until golden and
transfer to the paper-lined baking
sheet. Serve warm or at room tem-
perature with pesto sauce. Makes 8 or
more servings.

Special to the Jewish News

M

y perfect summer meal is
fresh. It's light. It's full of
vegetables. And, best of all,
it's delicious.
My perfect meal is a combination
plate of my favorite flavors and lots of
olive oilit's a multihued visual feast that
is stunning to look at. And for dessert,
berries and ice cream or whipped cream.
What's also interesting about the
menu below is that nothing is grilled,
which is unusual when talking about
summer. Because my meal is most
likely to be cooked by me, I want to
be able, once the food is cooked, to
do very little work, especially over a
hot grill at the last minute when I'm
dressed for dinner.
So, while I can serve this meal hot
from the pan or oven, I can also eat
almost everything at room tempera-
ture or kept warm.

Eggplant Fritters
These can be made many hours in
advance.
Pesto sauce:
1/2 cup prepared pesto
1 /2 cup mayonnaise
Eggplant fritters:
2 pounds eggplant
1 large egg, plus another egg for
dipping
1 cup finely grated Parmesan
cheese
1 cup Italian breadcrumbs, plus
1 extra cup breadcrumbs for
dredging
2 Tbsp. dried parsley flakes
Salt and fresh ground pepper to
taste

Oven Breaded Mustard Sole
You may also make this with super-
thin chicken breast fillets.
2 large eggs
1 /4 cup prepared Dijon mustard
2 cups (or more if needed)
panko or plain breadcrumbs
1/2 cup olive oil
8 (6 oz.) portions sole (or other
flat fish, such as flounder)
FOOD on page C12

Thursdays
All you can eat
Pasta Station

5:30P.M-8:OOP.M.

NO ay TREE

Jerusalem
Havdalah Set

available at

Tradition! Tradition!

Alicia R. Nelson I 248.557.0109 I www.allthingsjewish.com

SUNDAY BRUNCH
10A.M.- 2P.M.

5 made to order styles of pasta,
salad and garlic bread Great for
the whole family!!

$9.95 per adult
$5.95 children 5-10 years old
Free for children under 5

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.com

1,

Made to order Omelettes,
breakfast items, salads, chicken
and fish entrée's

Adults $9.95
$5.95 children 5-10 years old
Free for children under 5

33080 Northwestern Highway
West Bloomfield, MI
Phone: 248-539-8300 • Fax: 248-539-8303
Hours: Mon-Fri 10-9 • Sat & Sun 9-9
www.georgeshoneytree.com

Restaurant

248.476.0044

Buy any dinner entree and receive
00
$6 off the second dinner entree

Salads, pizza, sandwiches and ribs for 2 excluded.
One coupon per table
Expires: 8/15/09

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills

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July 2 • 2009 C11

