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September 20, 2012 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-09-20

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

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Recipes to break the fast.

SeptembeilW0Elobeil 7 112

Directed by: Christopher Bremer
Featuring: Mary Bremer, Joel Mitchell, Wayne David Parker & Glen Allen Pruett

David 0. Selznick, famed Hollywood producer, has a problem. He's three weeks into shooting
his latest historical epic, Gone with the Wind, but the script just isn't working. His solution?
Fire the director, pull Victor Fleming off The Wizard of Oz, and lock himself, Fleming, and script
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at the behind-the-scenes birth of one of the most beloved films of all time.

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JET performs in the West Bloomfield Jewish Community Center's
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F

or the 10 days from Rosh
Hashanah to Yom
Kippur, we are lit-
erally in awe — not with a
sense of fear but in wonder
and introspection. And
though Yom Kippur is the
actual "Day of Atonement:'
penitence, charity and ask-
ing for forgiveness should
occur during the entire peri-
od of these "Days of Awe."
On Yom Kippur, so
that we are not distracted
from atonement, we fast
— denying food — for
25 hours. As a rule, most
American Jews break this fast with a
milchig, or non-meat, meal.

Smoked fish, lox, bagels, blintzes,
kugel, fresh fruit or com-
pote, and sweets often are
included in what is mostly
a buffet. Though delicious,
there's plenty of room for
food diversity.
The following recipes
are ideal for breaking the
fast because they all can
be prepared ahead of time.
And they go well with other
foods often served for the
meal.
Thank goodness. Because
after the last blast of the
shofar, when you get home
you can eat ... immediately.



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64

September 20 2012

Cosponsored by Rebecca Horvath

I make this in a large, nonstick skil-
let. Since the skillet goes in the oven,
the handle needs to be ovenproof.
Many skillets with plastic handles can
take heat up to about 400 degrees.
If you're not sure about yours, buy a
new nonstick skillet (not an expen-
sive one) with a tag that lets you
know if it can be used in the oven.

3 Tbsp. olive oil
1 cup chopped onions
1 cup chopped broccoli
1 cup 1/2-inch-diced asparagus
4 cups fresh chopped spinach (if
using frozen, use a 10-oz. package,
thawed and drained well)
3 slices of white or whole wheat
bread
Y2 cup water
8 large eggs
1 cup fresh grated Parmesan,
Swiss, Cheddar or other cheese
1 tsp. kosher salt
1 /2 tsp. freshly ground black pep-
per
2 Tbsp. olive oil

Preheat oven to 350 degrees.
Heat 3 Tbsp. olive oil in a large
nonstick, ovenproof skillet (it's very
important the skillet be nonstick)
over medium-high heat. Add onions,

broccoli and asparagus, and saute
until the vegetables are tender. Turn
the heat off, add the spinach, cover
and allow the vegetables to cool for
about 10 minutes. Stir to incorporate
the spinach into the mixture.
Place bread in a bowl, and pour
water over it. Let the bread soak for a
minute; stir well to mash.
Place eggs, cooked vegetables,
drained bread, cheese, salt and pep-
per in a large bowl, and whisk until
well combined.
Without cleaning the skillet before-
hand, add 2 Tbsp. of olive oil to the
skillet, and stir well. Pour the egg
mixture into the skillet, and cook on
the stove at medium-high heat for 5
minutes (the eggs will not be cooked
through).
Place the skillet in the oven, and
bake until the eggs are set (about
15-20 minutes). Remove from oven,
and cool for about 15 minutes.
To serve, tip the frittata out of the
pan onto a serving plate (do not serve
the frittata upside down). Cut into 8
wedges, and serve warm or at room
temperature. The frittata may be made
up to a day in advance and chilled;
bring to room temperature before
serving, or reheat at 250 degrees for
30 minutes before serving.
Makes 8-10 servings.

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