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Fast and Faulous from page C42

2 Tbsp. extra-virgin olive oil

WEDDING AND EVENT PLANNER
(248) 626-3421
WWW.ANDREASOLOMON.COM

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Bloomfield's
Favorite
Sandwiches
Since 1992

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1 cup scallions, white parts only (reserve green parts, minced, as garnish)
1 medium chayote squash, peeled, halved lengthwise, pitted and cut into 1/2-inch
dice
1/4 tsp. dried red chili flakes
Kosher salt and pepper to taste
1 tsp. kosher salt
Fresh ground pepper to taste
1 baguette cut into thin slices
1/2 cup ricotta cheese
Balsamic glaze, garnish
Heat oil in a large, nonstick skillet over medium-high heat. Add the scallions, squash
and chili flakes and sauté until tender, about 8 minutes. Season to taste with salt and
pepper.
Just before serving, preheat oven to 375E Spread 1-2 tsp. of ricotta cheese over
about 16 of the bread rounds. Spoon 1-2 tsp. of the chayote mixture over the ricotta.
Arrange the bruschetta on a baking tray.
Bake for about 10 to 12 minutes, until the bruschetta are hot and the edges of the
breads are beginning to brown. Squeeze (drizzle) the bruschetta very lightly with the
balsamic glaze and serve. Sprinkle very lightly with the minced scallion greens. Makes
about 16 appetizers.

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Dine in • Carry out • Catering • Trays

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JEWISH STYLE DELI

Sandwiches • Soups • Salads • Party Trays

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at Regular Price, Get 2nd
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233 N., Old Wcooduvarci • Downtown Birmingham
Acre s frcuri Chen Chow • Open Mon-Salt 11-8

C44

celebrate! I

March 2011

Tiny New Potatoes With Salmon Roe
1 pound tiny round new potatoes
3 Tbsp. extra-virgin olive oil
1/2 cup salmon roe or trout roe
1/2 cup crème fraiche or sour cream
Heat the oven to 350F. Rinse the potatoes and dry with paper towel. Transfer to a
medium bowl and toss with olive oil. Spread on a baking sheet and roast for 20-30
minutes, until just tender. Remove from oven and cool to the touch.
Cut a tiny slice from two sides of the potatoes. Turn the potatoes so that they can
sit square on a plate without turning over. Spoon a small amount of crème fraiche on
each potato and top with a small amount of salmon roe. Serve at room temperature.
Makes 8-12 servings.

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Lentil and Walnut Pate
2 Tbsp. olive oil (not extra virgin)
2 cups chopped onions
1 tsp. chopped garlic
1 tsp. sugar
2 cans (about 14 oz. each) lentils (any color), drained well
1 cup chopped walnuts
Kosher salt and pepper to taste
Red and yellow bell peppers, cut into dipping "strips"
Heat oil in large nonstick skillet over medium heat. Add the onions and garlic and

Fast and Faulous on page C46