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December 13, 2012 - Image 53

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-12-13

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

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Fmk

FRESH

WHOLE
WHITEFISH

EMPIRE

From our
Seafood
Counter

Wild Caught—Canada

CORNISH HENS

(SOLD FROZEN)

4.991b.

FRESH WHITEFISH FILLET
Wild Caught—Canada $6.99 LB.
••••••••• ••••• •

An unfussy chicken dinner.

I

t's the middle of December, and fussy and caloric party
fare is all around. A simple chicken dinner is in order.
Prepared with lots of garlic and fresh thyme, roasted
chicken on the bone with distinct Mediterranean flavor is
extra-easy to prepare. Complement the entree with couscous
flavored with sweet dried fruits and the surprise of aromatic
cilantro, cardamom and cinnamon. If cilantro isn't your favor-
ite herb, fresh dill or parsley is a wonderful alternative. Fresh
and crisp green bean-and-radish salad is an unusual, yet per-
fect, first course.
Best of all, most of these recipes can be prepared well
ahead of serving time.

From the sun-kissed slopes of Spain.
Deliciously sweet, seedless & easy to peel!

SPANISH

CLEMENTINES

5 LB. BOX

5.99

LARGE
5 lb
Rev



SY, oa410401

'kWd

lak t om/

Sale prices are good through Sunday, December 23, 2012. Not all items available at all stores.





GREEN BEAN SALAD
11/2 lbs. haricots verts (thin green
beans), stem ends trimmed and cut
diagonally into 2-inch pieces
2 cups thinly sliced radishes
Y2 cup very thinly sliced red or
Bermuda onions
Dressing:
% cup olive oil
% cup red wine vinegar
1 Tbsp. grained Dijon mustard
2 tsp. sugar
Y2 tsp. salt
freshly ground pepper to taste

Bring a large pot of water to a boil
over high heat. Add the beans, and cook
until bright green and nearly tender,
about 3 minutes. Drain in a colander,
and rinse under cold water to stop the
cooking process. Transfer the beans to a
large bowl. Add the radishes and onions.
Cover with plastic wrap, and chill until
ready to serve.
Make the dressing: Combine all ingre-
dients (except the pepper) in a jar with a
tight-fitting lid, and shake well.
To serve: Pour about half the dressing
over the green beans, and toss well. Add
more dressing to taste. Serve with fresh-
ly ground pepper. Makes 6 servings.

Combine the remaining ingredients
in another bowl, and whisk well. Pour
the mixture over the chicken, and rub
it over all the chicken pieces with your
hands. Cover, and chill for at least 1
hour (up to 8 hours).
Preheat oven to 425 degrees. Arrange
the chicken pieces, skin-side up, on a
rimmed baking sheet or in a roasting
pan. Roast uncovered for 20 minutes.
Reduce heat to 350 degrees, and cook
for 10 minutes more. Turn the chicken
pieces over with tongs (do not use a
fork), and roast for 15 minutes more.
Turn the chicken over again, and cook
for 10 minutes more. Remove chicken
from roasting pan to a serving plate.
Tent with foil, and let rest for 5-10 min-
utes before serving with any pan juices
drizzled over. Makes 6 servings.

APRICOT, DATE AND
ALMOND COUSCOUS
2 cups couscous
2 cups boiling water
1 /4 cup extra-virgin olive oil
1 Tbsp. grated orange zest or peel
1 tsp. ground cardamom
1 tsp. ground cinnamon
1 cup finely chopped scallions,
white and green parts
'/2 cup chopped dates
ROAST CHICKEN WITH
'/2 cup chopped apricots
GARLIC AND LEMON
'/2 cup pine nuts, lightly toasted
12 assorted pieces chicken with skin
'/2 cup minced fresh cilantro
(chicken on the bone, about 3-4 lbs., or
salt and pepper to taste
6 chicken breasts with skin and bones)
Bring 2 cups water to a boil over high
% cup extra-virgin olive oil
heat in a medium saucepan. Stir in the
kosher salt and pepper to taste
couscous. Remove from heat, and cover.
2 Tbsp. minced garlic
Let stand for 5-10 minutes, until all the
2 Tbsp. fresh thyme leaves
liquid is absorbed.
% cup fresh lemon juice
Transfer the couscous to a large bowl,
1 tsp. red pepper flakes
add the olive oil and use a fork to break
up the couscous. Allow to cool completely.
Place the chicken pieces in a dish or
Add remaining ingredients, and toss well.
bowl large enough to accommodate
Serve at room temperature, or reheat
them. Season the pieces with salt and
for 5 minutes in a microwave-safe bowl.
pepper, and set aside.
Makes 6-8 servings.
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .

CHALLAH BREAD
FROM THE
DAKOTA BREAD
COMPANY

FRESH PARTY TRAYS

Let Busch's help you ring in the New Year in style.
We have everything you need to dazzle and delight your
guests. Choose from our delectable dessert trays, party
trays piled high, hot gourmet meals and much more!
Stop by our Deli or visit www.buschs.com/catering

wert) Weet4ti ee444440 ,

BEST
WISHES
FOR



BUSCH'S

Save even more time
with online shopping!

buschs.com/MyWay

Ftes4 779-0-c/Avtiet

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FARMINGTON HILLS

W. 14 Mile at Farmington

Grand River Avenue at Drake
248-427-7400

248-539-4581

Visit www.buschs.com to find all 15 convenient locations.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

1792460

December 13 • 2012

53

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