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April 04, 2013 - Image 46

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-04-04

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

s po I TA

Consistently delicious food is the driving force behind Sposita's success" Danny Raskin, Jan 5, 2012

arts & entertainment >> food

, s

iFninae Casual Atmosphere

RISTORANTE

BACK BY POPULAR DEMAND
OUR PETIT FILET DINNER

April 8th thru April 12th &
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includes Petite Filet, antipasto plate, side of
pasta, salad and soup, potato & vegetable

Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm

(248) 538-8954

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield

Buddy's Pizza and The Capuchin Soup Kitchen host our

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RESTAURANT
PIZZERIA

Monday, April 15, 2013

1 946

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$2 OffAny Party Tray

N ow Offering

Post-Passover biscuits and more.

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Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 4/30/13
JN

GLUTEN-F=REE SQUARE PIZZA

$3 OffAny 8-Square Pizza

Multi-Grain Crust

Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 4/30/13
JN

A "thinner" crust featuring 9 grains

Join Buddy's Email Club © www.buddyspizza.com !

31646 Northwestern Hwy. Farmington Hills ph: 248.855.4600 fax: 248.855.3849

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46

April 4 • 2013

many carb-free recipes so why not
eat it as a soup? Add an entree salad
(no greens here, though you could
serve this dish on a bed of your
favorite lettuce or arugula) of wild
rice, Israeli couscous,
asparagus and tiny green
beans (haricots verts).
If you'd like to keep this
recipe vegetarian, just
substitute beans (garban-
zo, black, white kidney —
any kind you like) for the
chicken.
Then there are those
biscuits, served with a
compound butter filled
with orange and pecans.
Spring has officially
been here for a couple of
weeks, but — whatever the tempera-
ture — it finally is beginning to feel
like it's for real.



ART WORKS.



Ai



I

t feels good to be in April.
With Passover finally over, we
soon will commemorate three
modern-day Jewish holidays: Yom
Hashoah (Holocaust Remembrance
Day), Yom Hazikaron
(Israel's Memorial Day)
and Yom Haatzmaut
(Israel's Independence
Day), not to mention Lag
b'Omer at the end of the
month.
Next week I will focus
on some Israeli foods, but
this week, it's all about
... nothing. No theme, no
symbolism — just some
good seasonal spring
eating, including floury
biscuits, buttery and deli-
cious.
On the menu is a non-cream
creamy soup. Cauliflower already
is being substituted for potatoes in

CAULIFLOWER SOUP
Thick, white and creamy — but no
cream!
2 Tbsp. olive oil
2 cups chopped onion
1 medium cauliflower, stems
chopped and the florets separated
and chopped
8 cups chicken broth or water
1 tsp. ground cumin
1 /4 tsp. ground cayenne pepper
salt and white pepper to taste

Heat oil in a large saucepan.
Add the onion, and cook, stirring
frequently, until softened, about 5
minutes. Add the cauliflower stems
and about half of the chopped

"florets." Add the remaining ingre-
dients, and bring to a boil. Reduce
heat slightly, and cook the cauli-
flower until it is very tender, about
30 minutes. Remove from heat, and
cool slightly before pureeing the
soup in a blender or food proces-
sor.
Transfer the soup back to the
pot, and add the remaining cauli-
flower. Bring to a boil over medi-
um-high heat, reduce heat to sim-
mer, cover and cook the soup until
the cauliflower is tender, about 2
minutes. Adjust salt and pepper,
and serve the soup hot. Makes 6-8
servings.

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