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HOLIDAY DINNERS

CELERY ROOT AND
PORCINI SOUP
This wholesome soup is a blend of
two distinct (and delicious) tastes —
mushrooms and celery root. A touch
of spice makes it even nicer.

1 oz. dried porcini mushrooms
1 34 cups boiling water
11/2 lbs. celery root
3 stalks celery
4 Tbsp. extra-virgin olive oil
2 onions, sliced
2 garlic cloves, sliced
1 carrot, sliced
V8 tsp. crushed red pepper
6Y2 cups vegetable broth
kosher salt
freshly ground pepper

Place dried mushrooms in a small
bowl, and pour the boiling water over
them. Cover, and let stand for 20
minutes.
Remove the reconstituted mush-
rooms with a slotted spoon. Squeeze

all liquid back into the bowl, and
set the mushrooms aside. Strain the
mushroom liquid through a paper-
lined sieve into another small bowl.
Set aside.
Peel the celery root and celery with
a vegetable peeler, and cut them into
thick slices.
In a large saucepan, heat the oil.
Add the onions, garlic, carrot, celery,
celery root and crushed pepper. Saute
for 5 minutes, stirring occasionally.
Add the mushrooms, mushroom
liquid and 6 cups of the broth. Bring
to a boil over high heat, and cook,
covered, for about 30 minutes, until
the vegetables are tender.
Cool a little. Puree in a blender,
in batches, until smooth. Return the
soup to the saucepan, and reheat,
adding the remaining broth as need-
ed, until the soup reaches the desired
consistency. Season to taste with salt
and pepper.

Makes 10 generous servings.

WITH FRESH, NEVER FROZEN,
MADE FROM SCRATCH

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.01)

buschs.com/MyWay

Aes4 73, 6,4444er

WEST BLOOMFIELD

FARMINGTON HILLS

W. 14 Mile at Farmington
248-539-4581

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.

177E35M

ACORN SQUASH, SWEET-
AND-SOUR
This is a pretty winter dish that goes
very well with any kind of poultry or
fish.

1 small acorn squash (about 1 1/2
lbs.)
Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
1 1/2 Tbsp. dark brown sugar

Preheat the oven to 400 degrees.
Line a baking pan with foil, and
brush the foil with 1 Tbsp. of the oil.

Rinse and pat dry the squash. Trim
the ends, and discard. Cut the squash
in half lengthwise. Scoop out all the
seeds and fibrous strings. Cut into
1 /2-inch wedges.
Arrange the wedges in the pan.
Brush the squash with the remaining
oil, then the vinegar; sprinkle with
the sugar.
Bake for 15 minutes, or until the
wedges are tender and the sugar has
lightly caramelized.
Serve warm.

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DAI% fIg

November, 2012

Tues.,Wed.,Thurs., and Sunday Dinner Only

First Course
House Salad of Mixed Greens

marinated chickpea, tomato, cucumber, white balsamic vinaigrette
or

Lunch

House Tomato Basil

Makes 6 servings.

polenta crouton, crème fraiche, basil

Tuesday-Friday

Second Course
Small Pasta Course (ask your server)

MINI FRUIT TRUFFLES
These nutritious fruit morsels require
no baking and are wonderfully easy
to make. They are ideal for Passover.

/4 lb. dried California apricots
1 /4 lb. walnuts
1 /4 lb. pitted dates
1 /4 lb. dried currants
2 Tbsp. apple juice
1 Tbsp. superfine sugar, for dust-
ing

1

Place the apricots in a food proces-
sor, and pulse until coarsely chopped.
Add the walnuts, and pulse to chop.
Add the dates, and pulse, then add
the currants. Add the apple juice, and
pulse until the mixture sticks to the
blade.

Place a tsp. of the mixture in the
palm of your hand, and roll into a
smooth ball. Continue until all the
mixture has been used.
Before serving, dust the truffles
lightly with sugar.

Note: I always use California apricots
when I make this recipe because they
are less sweet than other varieties.
These truffles can be refrigerated
or frozen. Put them side by side in
an airtight container, with wax paper
between the layers.
If you are not serving for Passover,
you can roll the truffles in confec-
tioners' sugar instead of granulated
sugar.

Makes 4 dozen truffles.

11:00am -2:00pm

Third Course Choice of:
Organic Maple-Mustard Salmon

Dinner

french green lentils, butternut squash, maple mustard redution, shaved
fennel and citrus

Tuesday-Thursday

or
Sautéed Chicken Francese

5:00-10:00pm

parmesan crust, orecchiette, eggplant, mushroom, tomato, lemon beurre
blanc

Friday & Saturday

or
Twice Cooked Moroccan Duck

5:00-1 1:00pm

Sunday 4:00-9:00

couscous with pistacchios, apricots and dates, sauteed spinach,
pomegranite barbecue sauce

Closed Monday

Fourth Course
Housemade Profiterole

with vanilla bean ice cream, sanders chocolate

or
Alinosi spumoni ice cream
$25.00 per person plus tax and gratuity
Assaggi can accommodate all parties large or small

330 West Nine Mile Road. Ferndale = P 248 584 3499

Reservations welcomed. Requested for Friday and Saturday

www.assaggibistro.com Like us on

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1791370

November 1 2012 75