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