>> sponsored by
BUSCH'S
rikesk Fwd./144er
APPLE-VANILLA CRISP
WITH CARAMEL-SAUCE FILLING
Filling:
3 lbs. Granny Smith apples,
peeled and cut into'/2-inch chunks
1 Tbsp. apple brandy (optional)
1 tsp. vanilla extract
'/3 cup sugar
3 Tbsp. flour
1 tsp. ground cinnamon
Y4 tsp. ground nutmeg
Topping:
3 /4 cup all-purpose flour
'/2 cup oats, instant or other
1 cup sugar
1 tsp. ground cinnamon
'/2 cup (1 stick) butter, melted
1 cup caramel sauce (homemade
or ice cream topping)
Preheat oven to 350 degrees. Toss
all the filling ingredients together in
a large bowl, and spread in an 8-cup
or slightly larger attractive baking
dish (this is the dish you will use to
serve the crisp; I like to use a souffle
dish). Bake uncovered for 30 min-
utes.
While the apples are baking, make
the topping. Combine the flour, oats,
sugar and cinnamon in a medium
bowl, and stir well. Drizzle in the
butter, and stir in until incorporated.
Sprinkle the topping over the hot
apples, and bake uncovered for 25
minutes more. Heat the caramel sauce
slightly, and drizzle it over the crisp.
Serve the crisp warm or at room
temperature. If you'd like to serve the
crisp in individual dishes, spoon it
carefully into dessert bowls or large
wine glasses, and drizzle the caramel
sauce over.
Makes 8-10 servings.
Fmk gavity Xis VreOargackl/
FRESH
- EMPIRE
CORNISH
HENS
WHOLE
WHITEFISH
Wild Caught—Canada
(SOLD FROZEN)
2.99Ib.
FRESH WHITEFISH
FILLET $6.99 LB.
"IA
Born in Switzerland, this apple a a
real thirst quencher! Its fresh taste and
crunchy bite make it a favorite with kids.
Try Junami while supplies last!
JUNAMI
APPLES
• BROCCOLI •
• BUNCH
3/$5
I .99th.
.m ■ It
G o 6W4041,6 ricOle
4a4plicel
Sale prices are good through Sunday, January 20, 2013. Not all items available at all stores.
Save even more time
with online shopping!
BUSCH'S
buschs.com/MyWay
ries4 779-e-d Aakier
FISH AND ROASTED-RED PEPPER PASTA
Though some chefs will tell you
the peppers by rubbing the charred
that fish pasta with added grated
skin off with your fingers (you may
Parmesan cheese is a no-no, I say go
do this under running water if you
for it. It's delicious.
like — don't worry if the peppers
tear while you peel them). Remove
Sauce:
the stem and seeds from the peppers.
4 large red bell peppers
Chop the peppers, and set aside.
2 Tbsp. olive oil
1 cup chopped onions
Prepare the sauce:
1 Tbsp. flour
Meanwhile heat the oil in a pot over
1 can (28 oz.) diced tomatoes
medium-high heat. Add the chopped
1 cup white wine
onions, and cook, stirring, until the
1 Tbsp. red hot-pepper sauce
onions are softened. Add the flour,
(such as Tabasco) or to taste
and cook the onions, stirring fre-
salt and pepper to taste
quently, for another 3 minutes. Add
'/2 cup half-and-half (to finish the the red peppers, diced tomatoes, wine
sauce)
and hot pepper sauce, and bring to a
boil. Add about 1 tsp. of salt and 1/2
Fish and pasta:
tsp. of freshly ground pepper.
1 lb. pasta, such as large shells,
Reduce heat to simmer, and cook
rigatoni or penne
the sauce for 30 minutes more, stirring
Ph lbs. raw fish fillets, cut into
occasionally. Keep warm until ready to
chunks (salmon, whitefish, mahi-
serve, or reheat before serving.
mahi, sea bass and cod are good
choices)
Prepare the pasta and fish and finish
extra-virgin olive oil for garnish
the sauce:
1 cup fresh grated Parmesan
Just before serving, bring another pot
cheese, optional garnish
of water to a boil over high heat. Add
the pasta, and cook until just al dente
Prepare the peppers:
(do not overcook). Drain well (do not
Char the whole red bell peppers (do
rinse).
not cut) directly over gas flame, on
Add the half-and-half and the
a grill over high heat or in broiler
fish chunks to the pasta sauce (the
(directly on the rack with a baking
chunks will flake apart during cook-
pan on the rack below to catch any
ing). Bring to a boil, and cook for 10
juices) until the skin is completely
minutes more. Serve the pasta with
blackened on all sides. (This may
the sauce ladled over and garnished
seem extreme, but it's important or
with a drizzle of olive oil and fresh
the skin will not peel off easily.)
grated cheese if desired.
Enclose the peppers in a paper
Makes 6-8 servings.
bag, or wrap completely in foil until
they are cool enough to handle with
All recipes © Annabel Cohen 2013;
your hands. Using your fingers, peel
annabelonthemenu@gmail.com.
WEST BLOOMFIELD
FARMINGTON HILLS
W. 14 Mile at Farmington
Grand River Avenue at Drake
248-539-4581
248-427-7400
Visit www.buschs.com to find all 15 convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1798650
.T1
0
We wish to Thank
You for a great
2012!
1 Please know that we
appreciate you
and we hope
2013 brings y ou
peace , love and j oy!
411
5■
4
Lunch
* Walt
.
Tuesday-Friday 11:00am -2:00pm
Assaggi can accommodate all
parties large or small
Dinner
Tuesday-Thursday 5:00-10:00pm
Friday & Saturday 5:00 11:00pm • Sunday 4:00-9:00
Closed Monday
330 West Nine Mile Road. Ferndale P 248 584 3499
Reservations welcomed. Requested for Friday and Saturday
www.assaggibistro.com Like us on ry-4
January 10 • 2013
55