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and cook, stirring frequently, until
the onions are very golden, about 8
minutes. Add the kasha, and cook,
stirring frequently, until lightly toast-
ed, about 2 minutes. Add the broth,
and bring to a boil.
Reduce heat, cover the pot and
cook the kasha until all the broth is
absorbed, about 15 minutes. Season
the kasha to taste with salt and pep-
per. Add the pasta, and toss well.
Adjust seasonings to taste. Serve hot,
garnished with fresh chopped parsley
(and fried onions if desired).
Makes 12 or more servings.

FARRO RISSOTO WITH
SHALLOTS AND THYME

2 cups farro and enough water to
cover
10 cups water
3 Tbsp. butter or olive oil
1/2 cup chopped shallots
2 tsp. chopped fresh thyme
2 cups white wine
2 cups vegetable broth
1/2 cup fresh grated Parmesan
cheese (optional)
kosher or sea salt and freshly
ground pepper to taste

Place farro in a medium bowl, and
add enough cold water to cover. Soak
the farro for 30 minutes. Drain well.
Bring farro and 10 cups of water to a
boil in a large pan or pot. Simmer 20
minutes. Drain well. Set aside.
Heat butter or oil in the same pot
(do not clean). Add shallots and
thyme, and saute for 3 minutes. Add
the farro and wine, and bring to a
boil. Reduce heat to simmer, and
cook, stirring occasionally, until most
of the wine is absorbed. Add 1 cup
of the broth and simmer, stirring
occasionally, until most of the broth
is absorbed. Repeat with remaining
broth.
Stir in cheese if using. Season to
taste with salt and pepper.
Makes 8 servings.

NEW POTATOES WITH
DIJON AND CELERY

3 lbs. small red-skinned potatoes,
unpeeled, halved (or quartered if
large)
2 cups fresh chopped parsley
1 cup finely chopped red or
Bermuda onion
1 cup finely chopped celery
2 Tbsp. Dijon mustard

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1 h cup olive oil
2 Tbsp. drained capers (optional)
kosher salt and pepper to taste

We invite our plaza guests, friends,
familyand neighbors to Simsbury Plaza
for a fun-filled afternoon!

Bring a large pot of water to a boil
over high heat. Add the potatoes, and
cook until just tender, about 12-15
minutes, until very al dente and not
completely cooked through. Drain
well, but do not rinse the potatoes.
Transfer the hot potatoes to a large
bowl, add the remaining ingredients
and toss well.
Transfer the potatoes to a roast-
ing pan that's been sprayed well with
nonstick cooking spray (or lined
with parchment). Keep warm in a
200-degree oven for up to two hours.
Makes 8 or more servings.

APPLES AND HONEY
NOODLE KUGEL

1 lb. medium egg noodles
6 eggs, lightly beaten
2 /3 cup honey
I/2 cup apple juice or cider
1 cup golden raisins
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups peeled, finely chopped
apples (your favorite variety)

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buschs.com/MyWay

esA, roc -c/ A4a4ier

WEST BLOOMFIELD

FARMINGTON HILLS

W. 14 Mile at Farmington
248-539-4581 • 1248-855-1745

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.

1754610

Topping:

1 cup crushed cornflakes
3 Tbsp. brown sugar
3 Tbsp. butter, melted or canola oil

Preheat oven to 350 degrees. Spray
a 9- x 13-inch baking dish well with
nonstick cooking spray. Set aside.
Bring a pot of water to a boil. Add
the noodles, and cook according to
package directions.
While the noodles are cooking,
whisk the eggs in a large bowl. Whisk
in the honey, apple juice or cider,
raisins, cinnamon and salt. Stir in the
apples.
Drain the noodles (do not rinse),
and allow to cool for 5 minutes,
tossing every minute or so. Add the
still-warm noodles to the bowl with
the apples and egg mixture. Toss well.
Transfer the mixture to the prepared
baking dish.
Combine the cornflakes, brown
sugar and butter or oil in another
bowl, and toss well. Sprinkle the
mixture over the kugel, and bake
for 1 hour or until set and golden
on top. Allow to cool before cutting
into squares. Reheat, covered, in a
200-degree oven for 1 hour before
serving.
Makes 12 or more servings.

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

Buy
unch or dinner entree
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Of equal or lesser value

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15 % off

total food bill

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Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills

1773410

Beef Ribs
Every Monday, Tuesday
and Wednesday only!!

10% OFF

TOTAL BILL

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rass Pointe

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24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner

August 30 9 2012

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