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BLACK BEAN
FASSOULIA PIAZ
This is my version of the delicious
Armenian salad, made with black
beans instead of white cannellini
beans.
2 cans (about 15 oz. each) cooked
black beans
Ph cups fresh chopped parsley
1 cup finely chopped green
pepper
1 /4 cup fresh chopped dill,
optional

Ph cup chopped scallions, white
parts
1 /4 cup olive oil
fresh juice of 1 lemon (about V3
cup)
salt and pepper to taste

Drain beans well, and transfer
to a large bowl. Add remaining
ingredients, and toss well, being
careful not to smash the beans. Cover
and chill until ready to eat.
Makes 8-10 servings.

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i3USCEPS

CHICKEN, GARLIC,
WALNUT, BASIL
SKEWERS
Marinade:
1 cup (packed) fresh basil leaves
1 cup (packed) fresh parsley
leaves
1 cup walnut pieces
1/2 cup olive oil
1 /4 cup red wine vinegar
2 Tbsp. brown sugar
4 medium cloves of garlic
1 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. pepper to taste
Skewers:
3 lbs. boneless and skinless
chicken breasts, excess fat trimmed
and cut into 1 1 /2-inch cubes
2 yellow or red bell peppers, cut
into 1 1 /2-inch squares
1 large Spanish or other sweet
onion, cut into 11/2-inch pieces
fresh chopped parsley, garnish
12 long wood, metal or bamboo
skewers (if using wood or bamboo,
soak in water for several hours up
to overnight — this keeps the skew-
ers from burning on the grill)

Marinade: Combine all marinade
ingredients in the bowl of a food
processor, and process until smooth.
Transfer the mixture to a medium
bowl, add the chicken chunks, and
toss well to coat. Cover the bowl with
plastic wrap, and chill for several
hours up to overnight.
Make and cook the kebabs: Preheat
grill to high. Thread 3-4 cubes chick-
en on each skewer, adding a piece of
bell pepper and onion between each
piece of poultry. Grill the kebabs
about 8-10 minutes on all sides. The
chicken should just be just cooked

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through (the kebabs will continue
to cook on their own even when
removed from the grill).
Let stand for 3 minutes, and serve,
sprinkled with parsley.
Serves 6-8.

WEST BLOOMFIELD

FARMINGTON HILLS

W. 14 Mile at Farmington
248-539-4581

Grand River Avenue at Drake
248-427-7400

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A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

CREAMY PUREED
POTATOES
2 lbs. Idaho or russet potatoes
V4 cup extra-virgin olive oil
1 cup chicken broth or stock,
very hot
3 large egg yolks
salt and pepper to taste
ground paprika, garnish

Spray an attractive 2-quart oven-
proof serving dish with nonstick
cooking spray, and set aside.
Fill a large pot with cold water and
1 tsp. salt. Peel and cut the potatoes
into large chunks, and place in the
cold water. Bring water to a boil over
high heat, add potatoes and simmer
potatoes until very tender, about
15-20 minutes.
Drain potatoes very well and,
while still hot, mash or beat with the
olive oil and 1 /2 cup of the broth until
smooth. Add the egg yolks, salt and
pepper, and beat again until very
smooth. Add more broth if the mix-
ture is not very smooth, being careful
not to make the potatoes too runny
(they should be very soft, however).
Taste for seasonings, adding more
salt to taste.
Spoon potatoes into the prepared
baking dish. About 30 minutes before
serving, preheat oven to 350 degrees.
Cook the potatoes, uncovered, for 30
minutes, and sprinkle with paprika
just before serving.
Makes 6-8 servings.

1808820

IP' Greektown's

Newest Restaurant

Santorini Estiatorio is founded on the celebration of the Greek experience,
through Greek culinary tradition and culture. In Greece, a meal is an
opportunity to celebrate life with those around us We will serve with
the same passion for life that is embodied in the Greek Culinary history
and culture.

SAE

40

Ailsr-4

313-962-9366

501 Monroe Street, Greektown

SANTO RI N I

Duero

www SantoriniDetroit com

-ESTIATORIO -

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1837840

All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

JN

May 16 •

2013

45

