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eaanussami
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of to Mile Rd.)
risgrille.com #
248-137-9600
THE GALLERY RESTAURANT
Belgian Waffles "Best in the area"
BREAKFAST • LUNCH • DINNER
• PEN 7 DAYS:
MON.- SAT. 7 a.m.- 9:30 p.m. SUN. 8 a.m.- 9 p.m.
Bloomfield Plaza • 6638 Telegraph Road and Maple • 248-851-0313
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50
Jury 28 • 2011
Chef re-imagines kosher cooking with
a focus on healthy, whole foods.
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8/74/11
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Cookbook Corner
Gail Zimmerman
anhattan Chef Levana
Kirschenbaum, a pioneer in
upscale kosher dining, has
25 years of experience as a chef, cater-
er and teacher. The author of several
cookbooks, including Levana Cooks
Dairy-Free! and Levana's Table: Kosher
Cooking for Everyone, she has made a
career out of teaching people how to
make easy, fast meals with maximum
nutritional value.
She wrote her new cookbook, The
Whole Foods Kosher Kitchen: Glorious
Meals Pure and Simple (Skyhorse
Publishing; paperback), for people
who want to lose weight, need to feed
a big family or want to save on their
grocery bill — using simple whole
ingredients.
With help from Lisa R. Young, an
adjunct professor of nutrition at New
York University, she includes recipes
for homemade dressings, soups and
salads, fish and meat, vegetarian
dishes, breakfast and brunch, pasta,
bread and desserts — all focused on
well-balanced nutrition. She also high-
lights gluten-free and gluten-adaptable
recipes.
Here, a taste of The Whole Foods
Kosher Kitchen.
MOCK CRAB SALAD
I can't tell you how often I make this
treat, and at the drop of a hat. I always
notice with pleasure it's a huge hit with
the young crowd. If I don't have time
to thaw the fish, I simply dip the sealed
container in warm water for a few
minutes. I trust you will welcome the
serving suggestions I have included,
but most often I serve it by itself: It's
that good!
1 lb. frozen mock crab chunks,
thawed and thinly crumbled
3 ribs celery, peeled and sliced very
thin
1 long seedless cucumber, halved
and sliced very thin
1 bunch scallions, sliced very thin
1 /4 cup toasted sesame oil
2 Tbsp. soy sauce
2 Tbsp. bottled hot sauce
Mix all ingredients together in a
bowl. Serve at room temperature in
any of the following ways:
•Alone
• Tossed with 8 oz. cellophane
noodles, soaked in hot water, drained
and cut up (adjust the seasonings to
accommodate the bulkier salad)
• On top of salad greens
•As hors d'oeuvres on endive leaves
or cucumber rounds
ARBORIO RISOTTO WITH
SPINACH AND ASPARAGUS
Risotto is our high-maintenance
kitchen friend, demanding constant
attention, as the liquids must be added
in stages. The good news, though, is it
is very versatile and can easily make
a complete meal; besides, the cooking
doesn't take too long. I am including
here several interesting combinations
so feel free to mix and match!
If you are a whole-grain nut, like me,
you will have no trouble finding brown
arborio rice: It will take a little longer
and won't look as pristine as its white
cousin, but will be every bit as delicious.
1 Tbsp. olive oil
6 cups baby spinach
1 dozen thin asparagus, tough ends
discarded, cut into inch sections
1 cup frozen or fresh green peas
1 /4 cup olive oil
1 large onion, chopped
4 medium shallots, chopped
2 cups arborio rice
Good pinch saffron
2 cups (inexpensive) champagne,
dry white wine or sake
4 cups hot water
salt and freshly ground pepper to
taste
1 /4 cup chopped parsley
Arts Editor
M