Michael Schwa
Would like to announce the opening of his new deli
Heat oil in a large pot over medium-
high heat. Add the onions and garlic,
and cook, stirring frequently, for 5
minutes. Raise heat to high. Add the
water, chicken pieces, carrots, pars-
nips, celery, thyme and bay leaf to
the pot, and bring to a boil. Reduce
heat, cover and simmer for 1 1/2 hours.
Remove the soup from heat and trans-
fer the chicken to a bowl to cool.
When cool enough to handle, dis-
card skin and bones from chicken. Cut
or break the chicken meat into small
pieces, and set aside.
Strain the broth into another pot
and discard the vegetables (or you
may keep some vegetables and return
them to the soup).
Heat the soup over medium heat,
add as much of the chicken as desired,
salt to taste and add parsley and noo-
dles. Simmer until noodles are tender,
about 10 minutes.
Serve hot. Makes 8 to 12 servings.
Note: If you're making your soup
ahead of time and like your noodles
less mushy, leave them out and add
them when you reheat the soup just
before serving.
MUSHROOM BARLEY
SOUP
More brothy than thick when freshly
made, the barley softens and thickens
the soup if made ahead.
Ph pounds button or white
mushrooms
3 Tbsp. olive oil or butter
11/2 cups chopped yellow or white
onions
1 tsp. chopped garlic, optional
1 cup 1/4-inch diced celery
1 1 cups 1/4-inch diced carrots
1 Tbsp. dried parsley flakes
8 cups vegetable or beef broth
1 bay leaf
1 cup pearled barley
1 tsp. salt
V2 tsp. freshly ground pepper
1 /4 cup sherry wine (optional)
more salt and pepper to taste
1 cup frozen peas, thawed
water
Trim the ends of the mushroom
stems and place the mushrooms in a
colander. Rinse them, turning them
with your hands, to remove any soil.
Slice the mushrooms.
Melt oil or butter in a large soup
pot over medium-high heat. Add the
onions and garlic, and saute for 3
minutes. Add the celery, and saute for
3 minutes more. Add the carrots and
parsley, and stir well. Add the broth,
bay leaf and mushrooms, and stir well.
Bring the soup to a boil, stir in the
barley and bring to a boil again. Add
1 tsp. of salt and 1/2 tsp. of pepper,
reduce heat to simmer, cover and cook
for about 20 minutes, until the barley
is tender. Stir in the sherry (if using)
and cook for 10 minutes more.
Turn off heat and allow the soup
to cool on the stove, until just warm.
Adjust salt and pepper to taste.
To serve, reheat the soup, adding
the peas during the reheating and as
much water as needed for your favor-
ite consistency.
Serve hot. Makes 6, or more, large
servings.
•
=
C7. CM
GRA
a.
WM M. U.
OPENING SPECIAL:
Sandwich, Chips
and Drink
• Expires September 14, 2011 • with coupon only
3 Tbsp. olive oil or butter
2 cups chopped onions
3 lbs. peeled and cubed butternut
squash, seeds removed
4 cups chicken or vegetable broth
or water
1 /2 tsp. nutmeg
kosher salt and freshly ground
black pepper to taste
1 /2 cup pepitas
Place oil or butter in a large saucepan
or small soup pot over medium-high
heat. Add onions, and cook, stirring
for about 3 minutes until the onions
are softened. Add the squash, broth or
water, nutmeg, and salt and pepper,
and bring the soup to a boil. Reduce
the heat, cover and cook the soup for
about an hour or until the squash is
very tender (this is very important; if
the squash is not very soft, the soup
will not puree smoothly).
Let the soup cool slightly and ladle
some of it into the bowl of a food
processor or the pitcher of a blender.
Puree the soup until very smooth.
Place the pureed soup in a clean pot
and repeat the process until all the
soup is pureed. Taste the soup, adjust
the seasonings and reheat until hot.
To serve, ladle the soup into bowls
or hollowed-out butternut squash (cut
off the tops, scoop out the seeds and
use the tops as lids), and garnish with
the pepitas.
Makes 6, or more, large servings.
Located at 40270 W. 14 Mile Road
in Commerce Township. One mile W. of Haggerty
and just East of the M-5 Connector
248-960-4396
OPEN 7 DAYS MON.-SUN. 6 AM — 4 PM
a
CATERING FRESH BAGELS DELI TRAYS
• Latkes
• Gefilte Fish
• Cheese Blintzes
• Stuffed Cabbage
• Turkey Stuffed Cabbage
•And More
JEWISH STYLE DELI
Dine In • Carry Out • Catering
Open for Breakfast, Lunch & Dinner
Shiva, Party & Deli Trays • Same Day Service
I DELI FOR 4
Exp. 10/01/11
BUTTERNUT SQUASH
AND PEPITAS SOUP
M9 MM M. M. M. MM WM
With coupon only.
Not valid with any other offers.
on
PURCHASE
V OF $25
OFF OR MORE
INCLUDES:
• 1 Lb meat
• 1 Loaf of
Rye Bread
• 1 Qt Soup
of the Day
• 1 Pint Cole Slaw
• Pickles
• Russian Dressing I
With coupon only.
Not valid with any other offers.
I
I
PER TABLE
Exp. 10/01/11
Mr,
3258 Orchard Lake Road,
Orchard Lake, MI (N. of Commerce Rd.)
go, 8-6 Ogic,004441
Family owned & operated since 1998
Mon.-Fri. 10am-8pm, Sat. 8am-8pm, Sun. Sam-3pm
Banquets
Weddings
Bar/Bat Mitzvahs
Best Corned Beef
In Town
Showers
n
R eunions
Birthdays
Anniversaries
Etc.
WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OF YOUR
C ICE
1.6 'II gear-
ale- prAri"4/
JEWEL
CLASSIC CUISINE
Approved by Council
of Orthodox Rabbis
KOSHER
CATERERS
PIIILIP TR[1., food Er Beverage Director
Z48-6614050
Farmington Nills
INN =NM MI MI NMI MB MN
A Family Diner
Serving Breakfast, Lunch & Dinner
(248)
682-3400
41TO Orchard Lake Rd.
(near Pontiac Trail)
amo
1
1
1
1
1
1
1
1
1
1
1
1
off
any bill $18 or more
(w/coupon only) Exp. 9/14/11
INN
• NMI NW
rte
4
Orchard Lake, MI 48323
Monday - Sunday
Tam - 10pm
All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .
September 1 • 2011
49