/2 cup thin sliced mild onion
4 garlic cloves, minced
1 red bell pepper, halved, seeded
and cut vertically into very thin
slices
8 plum tomatoes, sliced into 1/8
-inch-thick rounds
Kosher salt and pepper to taste
16 fresh sage leaves
3 Tbsp. extra virgin olive oil
10 oz. Chevre (or other soft goat
cheese), crumbled
1 cup freshly grated Parmesan
cheese
Preheat oven to 425F. Place the sheets
of puff pasty on a baking sheet with
sides and press together and up the
sides of the pan to create one large
sheet of pasty. Arrange the onion,
garlic, bell pepper and tomato slices
over the pastry. Season the tomatoes
with salt and pepper and arrange
the sage leaves over all. Drizzle with
olive oil and sprinkle the Chevre and
Parmesan cheeses over.
Bake, uncovered, for 25 minutes,
or until the pastry is golden. Remove
from oven and cut into large squares
and serve. Makes varied appetizer
servings or 6-9 lunch sized servings.
1
Graviax
Graylax is salmon that's cured in
sugar and salt, which causes a chemi-
cal reaction that "cooks" the fish.
Easy to make, but needs to cure for a
couple of days. It's a fresh alternative
to lox.
2-3 lb. fresh, boneless salmon fil-
let (without skin)
1 /2 cup kosher or coarse sea salt
1 cup brown sugar
1 Tbsp. coarse ground black pep-
per (not powder)
2 cups fresh chopped dill or 3
Tbsp. dried dill
Place salmon fillet in a large glass
or ceramic baking dish, skin side
down (you may need to cut the
salmon into large pieces, the larger
the better). Sprinkle the salt over the
salmon. Sprinkle the sugar over the
salt. Sprinkle the pepper over the
sugar. Place a plastic sandwich bag or
disposable glove over your hand and
press and rub the salt, sugar and pep-
per into the fish. Sprinkle the salmon
with the chopped dill.
Turn the seasoned fish over so
that the salt/sugar/pepper/dill side is
now upside down. Cover the salmon
with plastic wrap — lay the wrap
directly on the flesh of the fish. Place
another dish (another baking dish or
a piece of wood that's smaller than
the original dish), over the fish. Place
several large filled cans or a brick
wrapped in foil in the pan or over
the wood (the object is to "weight"
the dish so that it presses down on
the fish — this is important). Chill
for 24 hours.
Turn the fish pieces over (spoon
the mixture over the unseasoned
side) and repeat with the plastic
wrap and weighting the fish. Chill for
another 24 hours. The gravlax will be
ready, but you can continue to "cure"
the salmon for another day or so (I
make it over 4 days and have made it
up to a week in advance of serving).
Place the salmon on a clean cutting
board and slice it against the grain,
into thin diagonal slices. Arrange the
gravlax on a platter and garnish with
capers, thin lemon slices and fresh
dill sprigs. Makes 14-16 servings, or
more if served as an appetizer.
ON PREMISES:
• Storage
• Cleaning & Glazing
• Shearling Hand Cleaning
• Repairs
• Restyles/Alterations
with pre-payment when you
store and clean your fur
We welcome Robert Mann Furs
customers and also store furs
purchased from other retailers.
181 S. Old Woodward
Birmingham, MI 48009
PHONE (248) 642-1690
CeresnieandOffenfurs.com
Hours: M-F 10-6, Sat 10-5
Free parking at store front, additional free parking behind the store.
DESIGNS IN DECORATOR WOOD & LAMINATES, LTD.
Barb's Chocolate Chip
Kahlua Cake
My friend Barb's signature cake. I
don't know where she got the recipe,
but it's wonderful.
3 cups flour
3 /4 cup cocoa powder
V2 tsp. salt
1 V2 tsp. baking soda
2 tsp. baking powder
1 1/2 cups brown sugar
1 1 cups sugar
3 /4 cup vegetable oil
2 large eggs
1 /4 cup Kahlua or other chocolate
or coffee liqueur
1 1/2 cups warm, strong coffee
1 1/2 cups semi-sweet chocolate
chips
Preheat oven to 350F. Spray a 10-cup
Bundt or other tube pan with non-
stick cooking spray. Set aside.
Combine flour, cocoa powder, salt,
baking soda and baking powder in
a medium bowl. Stir with a fork to
combine. Set aside.
Beat together brown sugar, sugar,
vegetable oil, eggs and Kahlua in
large bowl until smooth. Beat in at
a low speed the flour/cocoa mixture
until just incorporated. Beat in the
coffee and the chips.
Transfer the batter to the prepared
pan and bake for 60-80 minutes,
until a toothpick inserted into the
cake comes out clean or until the
cake "springs" back when pressed
with your finger. Cool at least 15
minutes before turning the cake out
onto a serving plate. Makes 16-20
servings. ❑
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May 6 • 2010
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