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BUSCH'S - PHARMACY

On The

SAT

Menu

SAVE TIME. WIN PRIZES.

East meets west.

I

n summer-like weather, grilled
meats are at the top of my wish list,
along with something
fruity for dessert.
On this week's menu is
London broil (marinated
and grilled flank steak),
insanely quick to prepare.
Because flank steak is not a
pricey cut of beef, it's easy
on the wallet as well. Then
comes a side dish that takes
the place of a salad: Cold
soba noodles are a cool foil
for the spicy meat. What I
admire most about all Asian
cuisine is the characteristic

HERB MARINATED
LONDON BROIL
Marinade:
1 /4 cup olive oil
1 /2 cup red wine, any kind
1 /4 cup fresh lemon juice
2 Tbsp. fresh thyme
2 Tbsp. fresh rosemary
2 tsp. minced garlic
2 bay leaves
1 tsp. kosher salt
1 /2 tsp. ground cumin
Meat:
1 1/2-2-lbs. flank steak (about PA
inches thick)
Mix all marinade ingredients tog-
ether in a medium-size bowl. Set aside.
Place the beef in a large zipper-style
plastic bag. Pour the marinade over.
Seal the bag, and chill 6-12 hours (or
more) in the refrigerator.
Heat grill to high. Remove the meat
from the refrigerator, and allow the
meat to warm for about 30 minutes.
Drain marinade into a saucepan. Bring
to a boil over medium-high heat, and
cook for 2 minutes to make a sauce.
Remove from heat, and set aside.
Grill the flank steak for about 12-20
minutes (depending on how done you
want it; I like mine medium rare), turn-
ing 3 or 4 times. Remove from heat, and
let stand for several minutes before cut-
ting into thick strips against the grain.
Serve immediately, with sauce poured
over the beef.
Makes 6 servings.

COLD SOBA NOODLES
WITH DIPPING SAUCE
This recipe is my simplified version
of a Japanese favorite. It's not exactly
authentic, but the results are unmistak-
ably delicious.

22

$ 3 0 0

of contrasts: hot and cold, spicy and
mild, tart and sweet.
If I feel like more veggies,
I'll toss some asparagus with a
bit of olive oil and roast at 450
degrees for 8-10 minutes (not a
moment more!) and serve with
grated lemon zest and a touch
of cayenne pepper (along with
some salt and pepper).
For dessert — berries, so
simple to prepare, with fresh
lime and honey and the sur-
prise of basil leaves. Serve
them with your favorite cook-
ie, or try them over ice cream
or your favorite shortcake.

Dipping Sauce:
1 /2 cup soy sauce
2 Tbsp. Japanese mirin
2 Tbsp. sugar
1 cup chicken broth (or chicken-
flavored broth, for vegetarians)
Noodles:
12 oz. soba noodles, prepared
according to package directions
2 cups chopped scallions, white
and green parts
2 Tbsp. toasted sesame seeds
1 Tbsp. fresh minced ginger
Make dipping sauce: Combine all ingre-
dients in small saucepan, and bring to a
boil. Cook, stirring once or twice, until
the sugar is dissolved. Remove from heat,
and cool to room temperature.
Noodles: Toss the prepared soba noo-
dles with scallions, sesame seeds and
ginger, and transfer to a serving bowl.
To serve: Fill 6 small bowls halfway
with dipping sauce, and serve along-
side the noodles. Alternately, you may
drizzle the sauce over the noodles.
Makes 6 servings.

HONEY/LIME/BASIL
BERRIES
4 pints fresh berries (if using
strawberries, halve or quarter them)
Marinade:
1 /2 tsp. vanilla extract
3 Tbsp. honey
V4 cup fresh lime juice
grated peel, or zest, from 1 lime
1 /4 cup shredded basil leaves
2 Tbsp. orange or berry liqueur
(optional)
Rinse berries, and transfer to a large
bowl. Set aside. Whisk all marinade
ingredients together in a large bowl.
Add the berries, and toss to combine.
Cover, and chill for several hours.
Makes 6 servings.

All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .

OR $ 3 0 0

IN FREE GROCERIES

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ENTER TO WIN our quarterly
drawing with every prescription

filled. 1 entry for refills of existing
prescriptions. 2 entries for each new

or transferred prescription. See
Pharmacy or cashiers for details.

www.buschs.com/pharmacy/win

US ITS

BUSCH'S

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tip it

JET

vife Butterfly At JET

Play will take ypur breath away.

Ronelle Grier, the Jewish News

E -
The last and most ambitious production of
the 2011-12 Jewish Ensemble Theatre season,
M. Butterfly, is nothing short of breathtaking.
Directed by Arthur Beer. the Tony Award-
winning play by David Henry Hwang combines
a fascinating story with astounding
performances by a supremely talented cast.
The play is based on the true 20th-century
story of a French diplomat who was convicted
of treason after a 20-year affair with a male
Chinese spy masquerading as a female opera
diva. What makes the story even more
astonishing is the diplomat's claim that he did
not know the object of his affection was a man.
It is the ultimate expression of denial, one
of many themes explored in this mesmerizing
play.
The stellar cast of nine is led by Glen Allen
Pruett as French diplomat Rene Gallimard and
Tae Hoon Yoo as Song Liling. the spy/diva who
pulled the silk over his/her lover's-eyes for more
than two decades. The play works only if the
Song Liling character is believeable in both its
incarnations — and Tae Hoon Yoo passes this test
with the highest of scores. His simpering.

self-deprecating courtesan is as convincing as
the swaggeringly arrogant man beneath the
makeup and the long silk robe. Pruett gives an
authentic portrayal of a man who struggles to
harness his desire and maintainfiis machismo
until the yearning becomes too powerful to
contain.
4
Linda Rabin Hammell is excellent as
4
Gallimard's long-suffering wife. Helga, who
endures her husband's indiscretions in exchange
for the privileged life her position affords.
The other six actors —Andrew Huff, Cara
AnnMarie, Phil Powers, Karen Millard. AeJay
Mitchell and Chin Yang — play multiple roles in
a story consisting of a series of flashbacks that
begin and end in Gallimard's prison cell. All of
the performances are strong, especially those of
Powers, who is outstanding as Gallimard's
superior, Toulon, and Huff, who plays the
protagonist's womanizing school chum, Marc.
The production is further enhanced by Sarah
Tanner's versatile set. props by Chelsea Burke,
authentic costumes by Mary Copenhagen and
effective sound (Matt Lira) and lighting (Jon
Weaver) design.

ri

.

NOW-May 27th, Get Your Tickets Today!

248.788.2900 • www.JetTheatre.org

J14

May 17 • 2012

45