>> sponsored by
C
Ppes4 ri9.6v/Aakiet
ORANGE, WALNUT, PEA
AND BLUE CHEESE
SALAD
Dressing:
1 /4 cup balsamic vinegar
3 Tbsp. olive oil
1 Tbsp. Dijon or grainy mustard
1 Tbsp. dried parsley flakes
1 /2 tsp. kosher salt
freshly ground pepper to taste
Salad:
t 8 outer leaves radicchio,
remaining radicchio, chopped
8 cups mixed field or baby
tc greens
1 /4 cup very thinly sliced red or
oBermuda onion
1 /2 cup frozen peas, thawed
2 oranges, peeled and cut into
1-inch chunks
1 /2 cup crumbled blue cheese
1 /2 cup chopped walnuts, lightly
Roasted
Place large radicchio leaves on
eight individual dinner-sized plates.
t aside.
Make dressing: Combine all dress-
Led by Annabel Cohen - gourmet chef,
ing ingredients, except pepper, in a
jar or container with a tight-fitting
lid. Shake well.
cooking instructor and Detroit Jewish
News food columnist
Make salad: Place remaining
chopped radicchio in a large bowl,
and toss with the mixed greens,
onion, peas and oranges. Pour a
small amount of dressing over the
salad, and toss again. Divide the
salad among the plates, using the
radicchio leaves as an overturned
cup, spilling the extra salad on the
plate. Sprinkle the blue cheese and
walnuts over the salad, and drizzle a
little more dressing over the salad.
Sprinkle pepper over the salad and
serve.
Makes 8 large servings.
Get great tips for
vegetarian cooking
in a relaxed and fun atmosphere!
Thursday July 26th
from 6:00 p.m. - 7:30 p.m.
at Busch's in West Bloomfield
(address info below)
Your $10 ticket includes:
Live Cooking Demonstration
Recipes and Cooking Tips
Delicious Samples
$10 Off Coupon for Busch's
Give-aways...and more!
FRESH FISH STEW
(A LA CIOPPINO)
Tickets are available at:
Busch's Guest Services Counter
or by calling 248-539-4.581.
Cioppino is a seafood stew — tradi-
tionally made with ingredients such
as shrimp and clams, etc. This ver-
sion is made only with fish, added
at the last moment to a simmering,
rich and savory broth that's both
hearty and light.
/4 cup ( 1/2 stick) butter
2 Tbsp. extra-virgin olive oil
2 cups chopped onions
1/2 cup chopped celery
2 tsp. minced garlic
1 cup fresh chopped parsley
4 cups canned diced tomatoes
with juice
2 cups dry white wine
1 bay leaf
1 /2 tsp. red pepper flakes
1 /2 tsp. dried thyme
1 /2 tsp. dried oregano
sea salt and pepper to taste
2 to 21/2 lbs. fish such as cod,
salmon, halibut, tuna, mahi mahi,
etc. (alone or in any combination)
1 /2 cup thin-sliced basil leaves
for garnish
Tickets and are available until class begins, based on availability.
Seating is limited - purchase your ticket today!
1
Melt butter and oil in a large pot
or Dutch oven over medium-high
heat. Add the onions, celery and
Presented by Busch's and
Detroit Jewish News
garlic, and saute until the onions
are softened, about 5 minutes.
Add the parsley, tomatoes and
wine, and bring to a boil. Add
bay leaf, red pepper flakes, thyme
and oregano, and bring to a boil.
Reduce heat to simmer, and add
salt and pepper to taste. Continue
to simmer for another 30 minutes.
May be made to this point up to a
day ahead.
Just before serving, bring the liq-
uid to a boil (add more water if the
mixture is thick and dry). Reduce
heat to simmer, and bury the fish
in the liquid (it won't cover the fish
completely). Cook for about 10-15
minutes, and serve with the basil
leaves sprinkled over the top.
Makes 6 servings.
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
3
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Busch's makes I
shopping easy! i t
L
.
ripes
DETROIT
JEWISH NEWS
USCH'S
5e4 roar/Ala/4er
Easily find thousands of Kosher products, year round,
with our color-coded Food Features. Our item attribute
shelf tags help you quickly identify products that fit
your diet and lifestyle without reading every label!
SCWS
Save even more time
with online shopping!
BUSCH'S
(
9V0 ,-(1
buschs.com/MyWay
k ro-of/Aa/r/i er
WEST BLOOMFIELD
W. 14 Mile at Farmington
248-539-4581 • ® 248-855-1745
FARMINGTON HILLS
Grand River Avenue at Drake
248-427-7400
Visit www.buschs.com to find all 15 convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1745130
July 12 • 2012
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