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September 08, 2011 - Image 73

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-09-08

Disclaimer: Computer generated plain text may have errors. Read more about this.

PAN SEARED CHICKEN
BREASTS WITH
BALSAMIC PEARS
If desired, you may replace the pears
in this recipe with apples, peaches or
plums

Sauce:
2 Tbsp. olive oil
Ph cups chopped onion
3 /4 cup thin sliced celery
2 tsp. minced garlic
11/2 cups sparkling pear juice (or
sparkling cider)
1 1 cups chicken broth
1 cup white wine
1 Tbsp. fresh rosemary leaves or
V2 tsp. dried
1 tsp. fresh thyme or 1/2 tsp. dried
kosher salt and pepper to taste
Chicken:
3 Tbsp. olive oil
6 skinless, boneless chicken
breast halves (about 21/2 lbs.),
pounded slightly to flatten
kosher salt and pepper to taste
3 pears, any variety, each cored
and cut into 16 thin wedges
1 /4 cup white balsamic vinegar

SALMON WITH
TOMATO CURRY SAUCE
I sometimes stir about a cup of
thick plain yogurt into the sauce
before serving.

Sauce:
1 can (about 15 oz.) diced
tomatoes with juice
1 /2 cup chopped onions
2 tsp. Thai red curry paste
(available at Asian markets)
1 /4 cup fresh chopped cilantro
1 /4 cup fresh lime juice
1 cup thick plain yogurt,
optional
salt and pepper to taste
Salmon:
6 salmon fillet portions, about
5-6 oz. each and 34-inch thick
2 Tbsp. olive oil
kosher salt and pepper to taste
paprika for sprinkling on fish

Country

6 sprigs (about 3 inches each)
fresh rosemary or thyme for gar-
nish

Make sauce: Heat oil in a large
saucepan over medium-high heat.
Add the onions, celery and garlic,
and cook for 5 minutes. Add remain-
ing ingredients, and bring to a boil.
Reduce heat slightly, and cook until
reduced by half. Keep the sauce
warm until ready to use.
Meanwhile, preheat oven to 275
degrees.
Make chicken: Heat oil in large
skillet over high heat until very hot.
Season chicken with salt and pepper,
and cook through until golden on
both sides. Remove the chicken to a
baking dish, and keep in warm oven.
Add the pears to the pan. Cook for
about 3 minutes, turning gently. Add
the balsamic vinegar, and cook until
the vinegar is evaporated. Transfer to
a serving dish (or individual dinner
plates). Top with the pears and serve
with sauce spooned over. Garnish
with the fresh herbs.
Makes 6 servings.

2650 Orchard Lake Rd.,
Sylvan Lake, MI

BREAKFAST SPECIAL

Senior
Menu
$625

2 Eggs
Choice of Meat
4 Hashbrowns
Toast & Jelly
FREE COFFEE

Monday-Friday lam-11 am • Expires 9-24-11
Sylvan Lake location only!

Choice of 22 Dinner Entrees
Including Soup or Slaw
and Potato

ON MU MO MS INISE SUS

BUY di MEAL
GET 2ND MEAL FOR

Please also visit our
other locations:

15990 Van Dyke
Shelby Twp., MI 4831 6 • 586-739-8815!

Breakfast
Lunch
or Dinner forir

A

Expires 9-24-11
Sylvan Lake location only!

511 W. 14 Mile Road
Clawson, MI 48017 • 248-850-7289

eemi me am me une

Combine tomatoes, onions and
curry paste in a medium saucepan
over medium-high heat. Bring to
a boil, reduce heat and cook for 10
minutes. Allow sauce to cool for
about 5 minutes before stirring in
cilantro, lime juice, yogurt (if using)
and salt and pepper to taste. Keep
warm, or chill until ready to use, up
to a day ahead.
Preheat oven to 450 degrees.
Spray a baking sheet with nonstick
cooking spray. Arrange the fish fil-
lets on the baking sheet. Drizzle the
oil over the fish, and season lightly
with salt, pepper and paprika. Cook
the fish for about 12-15 minutes,
until just cooked through (do not
overcook). Serve the fish with sauce
(reheated if necessary) spooned
over.
Makes 6 servings.

Honey Tree is happy to introduce...
the new dining sensation
of "steak on a stone"
Steak and Seafood served hot on your table,
healthy flavorful and delicious!!

— Danny Raskin

All entree's are served with soup or salad, potato,

vegetable and your choice of 2 dipping sauces 6 different
dinner entree's to choose from

10 oz Choice Angus Filet of NY Strip
10 oz Baseball Cut Choice Angus
10 oz Choice Sirloin Strip
12 oz Boneless Pork Loin Chop
6 Jumbo Gulf Shrimp
7 Se Scallops

GEORGE'S

TREE

CCI:=1)
33080 Northwestern Highway
West Bloomfield, Ml

Phone: 248-539-8300

of any Stone
Entrée Dinner
thiu 09 1 6 11

Hours: Mon-Fri 10-9
Sat & Sun 9-9
www.georgeshoneytree.com

Out & About from page 58

fec-idels Best

of demonstrations, talks, panel
discussions, signings and more, 11
a.m.- 5 p.m. Sunday, Sept. 11. National
Book Award winner Jaimy Gordon
will be interviewed at noon in the
Main Tent. For event locations, go to
kerrytownbookfest.org. I

AUTHOR! AUTHOR!

Please email items you wish to

Book lovers will want to head to
Ann Arbor for the 2011 Kerrytown
BookFest, which celebrates books
and bookmaking with a large variety

MR MUM

a lot of raves"

All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .

Dally in the Alley, Sept. 10 (rain
date: Sept. 11), midtown Detroit. dal-
lyinthealley.com .
Grosse Pointe's Greatest Block
Party, Sept. 10-11, Kercheval, between
St. Clair and Cadieux. thevillagegp.com .

Wait

have considered for Out & About to

Gail Zimmerman at gzimmerman®

thejewishnews.com . Notice is requested

three weeks before the scheduled event.

Breal

Now Open for Breakfast

7 days a week-from Bain-2pin
starting Sept. 12th!

www.omaras.com

Quality Breads & Bagels Four kinds ofEggs Benedict 41‘, Egg White Omelets
Crepes Five kinds of Potatoes Fresh Fruit Yogurt Irish Oatmeal
Fresh Squeezed Orange and Grapefruit juice and much more!

*--21

' V

BvIrlde*

f0 4):52

• • j .

vN:e)

September 8 • 2011

65

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