"Mt4ch -lieraided Star Deli slow-cooks
its ow', to
teiiipt ► tiotis”
Davoly keskive, 2012
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10 Person Minimum. With this coupon.
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Ladies who lunch.
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i
llhis is the season for showers
and weddings and a return to
- Michigan for those wintering
in sunnier climes. People are ready to
get out and get together.
It's easy to plan a lunch
with friends — or a din-
ner. If you're looking to
impress without breaking a
sweat then the menu below
is for you.
While there certainly
are steps to follow, most of
these recipes can be made
ahead and simply tossed,
heated and served when
you're ready.
Sorrel's unique flavor
and bright green color has
always made it a popular
ingredient in European cooking. It
looks sort of like spinach, but its tart
flavor hints at lemon. When cooked in
a soup, it's delicate and silky.
Watercress adds more green to the
menu. Its unusual look — thin, long
stems and soft, delicate leaves— is a
perfect prelude to the main course:
pasta with vodka sauce, which is sur-
prisingly easy to make.
While the sauce is
creamy, I've lightened it
quite a bit by using half-
and-half instead of the
traditional heavy cream.
This recipe indicates din-
ner portions, but you might
want to serve smaller
quantities for lunch (and
have some leftovers for
another time).
If pasta seems too heavy
for lunch, just prepare the
salmon and serve it along-
side the salad (with some
lovely rolls).
While I haven't specified a des-
sert, fresh berries are perfect for this
spring meal — and tiny meringue
cookies or biscotti complete this
elegant, yet simple, lunch with a
flourish. ❑
Exp 5/30/12
L
Catering Available
Open 7 days a week for breakfast lunch and dinner
www.leosconeyisland.com
V
248.356.6000
www.JoeCornell.com
60 April 26 • 2012
MCs, DJs, Dancers
Cool
Music
Lighting Staging
The
Original
6th
Grade
DANCE EXPERIENCE
SORREL SOUP
3 Tbsp. olive oil
1 cup finely chopped onions
1 /4 cup flour
6 cups packed fresh sorrel leaves
(without thick stems), chopped
8 cups chicken or vegetable
broth
salt and pepper to taste
2 eggs, lightly beaten
Heat olive oil over medium-high
heat. Add the onions, reduce heat to
medium and cook until softened.
Add the flour, and cook, stirring, for 2
minutes more.
Add sorrel, and cook, stirring fre-
quently, for 10 minutes. Add broth,
bring to a boil and simmer for about
30 minutes.
Allow soup to cool until it is warm,
and process in the bowl of a food
processor until it's of a uniform con-
sistency (or use a hand-held stick
blender to puree the soup).
Transfer the soup back to the pot,
and season to taste with salt and pep-
per. Note: If the soup is too thick, add
more broth.
Bring the soup to a boil, and whisk
in the beaten eggs. Immediately
reduce heat to simmer, and cook until
the soup is hot. Serve garnished with
a dollop of sour cream or whipped
cream (unsweetened) if desired.
Makes 6 servings.