continued fi-om page P14
A savory quick bread Nathan often makes for brunch or lunch
4 ounces fresh goat cheese
1 cup chopped dried apricots
2 tablespoons roughly minced
mint leaves or 2 tea-
spoons dried mint
Preheat the oven to 350 degrees,
and grease a 9- by 5-inch loaf pan
with some of the oil.
Crack the eggs into a large bowl,
and beat well. Add the milk and
oil, whisking until smooth. Mix the
flour, baking powder, salt and pep-
per in another bowl, and add to the
wet mixture, stirring until everything
is incorporated and the dough is
smooth.
Spread the batter in the prepared
baking pan, sprinkle on the grated
Gruyere, Cheddar or Comte, crumble
the goat cheese on top, and then
scatter on the apricots and the mint
leaves. Pull a knife gently through the
batter to blend the ingredients slight-
ly. Bake for 40 minutes. Cool briefly,
remove from the pan, peel off the foil
or parchment paper, slice and serve
warm. Yields 6-8 servings.
Refined styling and elegant details lend an air of
understand luxury to the Kensington collection of faucets.
Kensington handles are cut from glistening Swarovski*
crystal that complements the graceful arch of the spout.
BRISKET WITH GINGER,
ORANGE PEEL. AND
TOMATO
VADVANCE
Plumbing Supply Company
COME VISIT OUR OUTSTANDING SHOWROOM
1977 E. West Maple Road • Walled Lake, MI 48390
248.669.7474
6 0, El3ki
9
www.advanceplumbing.com
GROHE
YEARS
1920 - 2010
ENJOY WATER•
1593140
P 1 6 •
OCTOBER 2010
• JN platinum
"To the horror of Chef Daniel Rose
of Spring Restaurant in Paris, it is
impossible to find an American bris-
ket in France. It just doesn't exist.
American butchers tend to cut larger
pieces of meat. Five- or six-pound
briskets (poitrines) or huge rib-eye
steaks (entrecotes) are the result of
sawing through the muscle or the
shoulder section of the animal. French
butchers, by contrast, cut around
the contours of the muscles to yield
more tender but much smaller pieces.
French Jews tend to use a breast of
veal that usually has a pocket inside
it for stuffing for their brisket. In this
version, Daniel applies French tech-
niques to make a perfectly delicious
brisket with a subtle hint of orange in
the sauce. I always make this dish a
day in advance."
One 3- to- 5-pound veal or
beef brisket
Salt and freshly ground pepper
to taste
2 tablespoons vegetable oil
12 small spring onions,
trimmed and halved, or 2
medium onions, thickly
sliced
6 carrots, peeled
8 cloves garlic, peeled
1 tablespoon cider vinegar
1 cup dry white wine
3 cups veal, beef or chicken
stock
3 small tomatoes, halved
2 sprigs fresh thyme, or 1/2
teaspoon dried thyme
1 bay leaf
5 sprigs fresh parsley, plus 1/4
cup chopped fresh parsley
Orie 1/2-inch slice of fresh
ginger
Green top of 1 leek
2 lemons
2 oranges
Preheat the oven to 325 degrees.
Season the brisket with salt and fresh-
ly ground pepper to taste.
Pour the oil into a Dutch oven
over medium heat. Brown the meat
for about 4 minutes on each side.
Remove, and set aside. Add the