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February 14, 2013 - Image 51

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-02-14

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

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Prepare meatballs: Preheat oven to
375 degrees. Combine all meatball
ingredients in a medium bowl, and
use your hands to mash together.
Form the mixture into small meat-
balls (less than 1 inch in diameter).
Arrange the meatballs on a rimmed
baking sheet. Place in the preheated
oven, and cook for 15 minutes.
Prepare soup: Meanwhile, combine
all the soup ingredients in a large pot
over high heat, and bring to a boil.
Reduce heat to simmer, and cook
for 30-40 minutes more, until the
vegetables are tender. Add the meat-
balls, and simmer for 30 minutes
more, adding more broth or water
as needed to keep all the ingredients
covered. Adjust salt and pepper to
taste (this soup tastes better made the
day before). Makes 6-8 servings.

POTATO, GARLIC AND
ROASTED CORN SOUP
3 cups frozen corn kernels,
thawed and drained
3 Tbsp. olive oil
4 Tbsp. butter
3 cups chopped red or Bermuda
onion
1 Tbsp. minced garlic
1 /2 cup flour
8 cups vegetable broth or water
4 large russet or Idaho potatoes,

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e , ",
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42

peeled, cut into'/2-inch dice
4 cups whole milk
salt and pepper to taste
freshly chopped dill, garnish
freshly minced scallions, garnish

Preheat oven to 400 degrees.
Spread corn on a baking sheet with
sides, and drizzle oil over. Use your
hands to toss the corn and coat with
the oil. Roast the corn, turning once
or twice with a spatula during cook-
ing, until browned, about 30 minutes
or more. Remove from oven, and
cool.
While the corn is roasting, melt
butter in a soup pot over medium
heat. Add onions and garlic, and
slowly cook until the vegetables are
softened and beginning to brown,
about 12-15 minutes. Sprinkle flour
over, and stir for 2 minutes.
Add the remaining ingredients and
the corn to the pot, cover and bring
to a boil. Reduce heat, and cook until
potatoes and onions are tender, about
1 hour, adding more broth or water if
the soup becomes too thick (do not
boil vigorously, or the soup might
stick to the bottom of the pot).
Stir the soup. Add salt and pepper
to taste, and serve with fresh chopped
dill and scallions sprinkled over the
top. Makes 8 servings.

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'Lion' Dance from page 46

told him that I had reserved a box seat
for him. After the show, he came back-
stage raving about the performance. 'If
you had told me about the intellectual
and cultural substance involved, I
would not have fought you so hard;'
his dad exclaimed.
This coming around to seeing things
his way was particularly poignant for
Fagan, for not long after that perfor-
mance, his father succumbed to a stroke
while still in his 50s.
As for the future, Fagan is confident
that the troupe he fathered and nurtured
into existence will remain vibrant and
strong. He points, as "proud and knowl-
edgeable papa:' to Norwood Pennewell's
debut choreography, as well as to other
capable troupe members, as proof that
his legacy will live on—"they will keep
standards up:' he says.
That Fagan's creativity is fueled by
a multiplicity of influences is well
known. A lesser known fact, perhaps,
is that he includes Jewish traditions
among those influences.
Fagan's paternal grandmother was
Jewish. While his grandmother was
alive, the family added Chanukah to
their family celebrations. Mostly, Fagan
fondly recalls eating "all the good food"

in Grandma Matilda's house, most
notably, gefilte fish.
These recollections inspire a frac-
tured version of a well-known proverb:
"Give a man a fish, and he has food for
a day. Give a man gefilte fish, and he
has nourishment for a lifetime
We who have been nourished these
past 40 years by Fagan's creative vision,
salute his quintessential American
achievement: E pluribus unum—out
of multiple spheres of influence he has
forged a singular vision to enrich us
all.
A version of this article first appeared in
the Jewish Ledger of Rochester, N.Y.



at adat shalom sy14:tue

SATURDAY, FEBRUARY 23

G:45 P.M.

TRADiTiONAL MEGiLLAH
WiTH COSTUME CONTEST & PRIZES

FOLLOWED BY
HAMANTASHEN & COFFEE

12 0' GLOOK

11 0' GLOGIC

FREE CARNIVAL

5XPSIZIENCS THE MEGILLAH
THROUGH STORY & SONG

- FOR KIDS OF ALL AGES -

The Lion King runs 7:30 p.m.

Tuesdays-Fridays, 2 and 7:30 p.m.
Saturdays and 1 and 6:30 p.m.
Sundays through March 10 at the
Detroit Opera House. Wednesday,
Feb. 20, is Kids Night, with pre-
show activities beginning at
6 p.m. There will be a signed
performance at 6:30 p.m. Sunday,
Feb. 24; an additional matinee
will be performed at 1 p.m.
Thursday, March. 7. Tickets start
at $25. (313) 872-1000; www.
broadwayindetroit.com .

SUNDAY. FEBRUARY 24

Presented by
students,
staff & clergy

A Games

A Dance Party with Joe Cornell

A Airbrush face painting

A Photo Booth

A Miniature Motorways

A Clowns, balloon animals &

hamantashen treats for all!

o170.) Trry

Questions?
Call the Education & Youth Office,
(248) 626-2153

_w_LuA .7.1-Ir

all items - $1.00

(hot dog or veggie dog, chips, juice, fruit & drinks)

1808050

JIM

February 14 • 2013

51

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