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September 15, 2011 - Image 60

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-09-15

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

arts & entertainment >> food

For All Special Occasions!

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* Handcut Lox
* Our Regular
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* Vegetarian
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* Homemade
Potato Salad
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Sun 7-8

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24555 W. 12 MILE ROAD

just west of Telegraph Road • Southfield

248•352•7377

1701460

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On The Menu from page 58

CARAMELIZED BUNDT
SWEET NOODLE KUGEL

1 lb. wide noodles
5 large eggs
2 tsp. cinnamon
1 /2 cup sugar
1 tsp. salt
1 /2 cup (1 stick) margarine
1 /2 cup brown sugar
1 /2 cup maple-flavored syrup
1 cup chopped walnuts or
pecans
1 cup golden raisins, dried
cherries or cranberries

Preheat oven to 350 degrees. Cook
the noodles according to package
directions, drain, rinse in cold water
and drain well again.
Place the noodles in a large bowl,
and stir in the eggs, cinnamon, sugar
and salt. Set aside.

LEMON JASMINE RICE
WITH ALMONDS

3 cups water

FINE CHINESE DINING

1 1/2 cups jasmine rice, rinsed
and drained
1 /2 tsp. salt
3 Tbsp. olive oil
1 /2 cup slivered almonds
1 cup finely chopped scal-
lions, white and green parts
Juice of 1/2 lemon
1 /4 cup chopped fresh parsley
1 Tbsp. grated lemon zest or
peel
salt and pepper to taste

"A wonderful adventure in fine dining" — Danny Raskin

Spray a large nonstick bundt or
tube pan with nonstick cooking
spray.
Combine margarine, brown sugar
and maple-flavored syrup in a small
saucepan over medium-high heat.
Stir as you cook until the mixture
makes thick syrup. Pour this mixture
into the prepared pan, and tilt the
pan so that the mixture covers the
bottom. Sprinkle the nuts and raisins
over the syrup. Pour the noodle mix-
ture over the nuts and raisins, and
smooth the top.
Bake for 1 hour and 20 minutes,
until the top is golden and the liquid
is set. Let cool for 15 minutes before
unmolding. Let sit at least another
15 minutes up to overnight before
cutting. Serve warm or at room tem-
perature.
Makes 12 or more servings.

Bring water, jasmine rice and salt
to a boil over high heat in a large
saucepan with a tight-fitting lid.
Reduce heat to simmer, and cook
until water is absorbed, about 20
minutes. Remove from heat, and set
aside.
While the rice is cooking, heat
olive oil in a large nonstick skillet
over medium-high heat. Add the
almonds, and cook, stirring con-
stantly until the almonds are golden.
Transfer the rice to a large bowl,
and fluff with a fork. Add the scal-
lions, lemon juice, parsley, lemon
zest, salt and pepper. Toss to com-
bine. Just before serving, stir in the
almonds. Serve warm or at room
temperature. Makes 6 servings.

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

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.corn

Laboratory from page 53

1.- .277.50

Italian Dishes
Pastas
Fresh Seafood
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Open 7 days a week for lunch and dinner, Sat. and Sun. dinner only.

$20 OFF

4 Dinner Entrees

2 Dinner Entrees

Minimum purchase $60.00

Minimum purchase $30.00

1 coupon per table
Excludes holidays
With coupon exp 1/15/12

1 coupon per table
Excludes holidays
With coupon exp 1/15/12

5600 Crooks Rd. (North of Long Lake Rd.) Troy, Ml • 248-813-0700

www,loccino.com

60

September 15 g 2011

Outdoor Patio Dining

Brody has exhibited her work in
diverse places, including Atelier-galerie
d'Art Contemporain in France, Museo de
Arte y Diseno Contemporaneo in Costa
Rica and the Temple Judea Museum in
Pennsylvania.
Originally aiming to be an architect,
Brody veered to craft centers and ulti-
mately earned a bachelor's degree from
Sarah Lawrence College and a master's
degree from the School of the Art
Institute of Chicago, where she devel-
oped her interest in installations.
• As she built her career, Brody received
grants from several sources, including
the Mid-Atlantic Arts Foundation and
the New York Foundation for the Arts.
Besides public art installations in the
Bronx, she has installed a unique man-
hole cover in the sidewalk of Wall Street to
commemorate a landmark office. She also

has transformed the lobby space of the
Jewish Community Center in Manhattan.
"I've worked with East Jordan Iron
Works in Michigan to create molds and
castings for projects',' says Brody, who
teaches as a visiting artist in New York
and New Jersey schools. "I've also cre-
ated quilts from tea bags."
As she completes projects, Brody has
learned about the significance of being
an entrepreneur as well as an artist.
"ArtPrize is outside of what I've
known in the traditional art world:' she
says. "By seeing what the public deter-
mines through their votes, we see what
the public finds valuable." I I

ArtPrize 2011 runs Sept. 21-Oct.
9 throughout Grand Rapids.
For event, travel and voting
information, go to www.artprize.org .

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