/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. ❑ Lois Haron Allied Member ASID 248.851.6989 TIME TO DIET FIT! nder new nersiup Customized personal training Massage therapy Deep discounts on training sessions! FREE TRAINING I SESSION 50 OFF with the purchase of 30 sessions or more With this ad Expires 5/31/10 New clients only New clients ony WEST BLOOMFIELD PERSONAL TRAINING CLUB equipment! TRAINING With this ad Expires 5/31/10 pete,e)A44,„L Completely renovated with new 4119 Orchard Lake Road West Bloomfield 248-855-0345 JN John Simmons Owner/General Manager May 6 • 2010 35