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February 07, 2013 - Image 49

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-02-07

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

>> sponsored by

BUSCWS

tiesk rotrd Amier

Heat oven to 500 degrees, and
place a large cast-iron skillet in the
oven; allow it to heat for 30 minutes.
Carefully transfer the skillet to the
stovetop over high heat.
Rub the steaks with oil, and season
lightly with salt and pepper.
Arrange the steaks in the skillet,
and let them sit, cooking for 1 minute
without moving the meat. Use tongs
(not a fork) to turn the meat, and
cook for 1 minute more.
Put the skillet back in the oven,
and cook steaks for 3 minutes more.
Turn the steaks, and cook for 3 addi-
tional minutes.
Remove the steaks from the skil-
let to a dish, and cover loosely with
foil to "rest" while you prepare the
mushrooms (the steak will continue
to cook as it cools).
Place the same steak skillet (do not
clean) on the stovetop over medium-
high heat. Add the olive oil and the
mushrooms to the skillet, and saute
for 1 minute. Add the garlic, and
cook, stirring, for 5 minutes more.
Season the mushrooms with salt and
pepper.

Work quickly to slice the beef
against the grain, and fan the slices
on a serving platter. Arrange the hot
mushrooms over, and drizzle any col-
lected juices from the meat over all.
Serve immediately.
Makes 6 servings.

RICH CHOCOLATE
PUDDING
3 cups whole milk
2 tsp. vanilla extract
3 /4 cup chopped semisweet
chocolate or chocolate chips
3 /4 cup sugar
'/3 cup cocoa powder
'4 tsp. salt
'4 cup cornstarch
fresh whipped cream

Combine milk, vanilla, chocolate,
sugar, cocoa powder, salt and corn-
starch in a saucepan over medium
heat. Whisk the mixture constantly
until the mixture has the pudding
consistency you desire. Serve warm
or at room temperature, garnished
with fresh whipped cream.
Makes 6 servings.

i3 U SC H' S

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248-539-4581

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All recipes © Annabel Cohen 2013; annabelonthemenu@gmaiLcom.

Going
Yonanas!

W

ant to make a healthy
— and parve —
dessert for your
sweetheart this Valentine's Day?
Yonanas is a relatively new
kitchen appliance that makes
it possible to add nondairy,
soft-serve healthy ice cream
dishes to your meat meals.
Using a high-torque
blade, the small machine
turns frozen bananas into
a thick and creamy frozen
treat, which you can
change up with addi-
tional frozen fruits like
berries, peaches and
pears (skip the bananas
altogether if you're not a
fan). Add fresh fruits as a
topping if you like.
For chocolate lovers, try adding
chocolate sandwich cookies, dark
chocolate chunks or chocolate chips.

Let's toast to love

with a complimentary

Yonanas is available at big-box
retailers or go online at www.
yonanas.com (the machine
comes with an instruction
book and a recipe book, with
additional recipes available
online).
Try this easy, red-hued,
"Mixed Berry" frozen
treat for Valentine's Day:
Ingredients: 2 frozen
overripe bananas and 3A
cup frozen mixed berries
(blackberries, rasp-
berries, blueberries,
strawberries). Insert
one frozen (slightly
defrosted works best)
banana into the machine.
Add the mixed berries.
Insert second frozen banana.
Stir in bowl to combine.

— Gail Zimmerman

glass of bubbly!

Followed by a Dot

4 course menu for

$65.00 per couple.

Tuesday 2/12
thru Thursday 2/14
with reservations.

i

Assaggi can accommodate
all parties large or small

Lunch

Tuesday-Friday 11:00am -2:00pm

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

Fl

February 7 • 2013

49

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