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July 04, 2013 - Image 27

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-07-04

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

>> sponsored by

BUSCHS

rkesk reoralakier

cut the sandwiches before serving.
Alternately, make the sandwiches
on ciabatta bread or in pita pockets.
Makes 6 servings.

VIETNAMESE GLASS-
NOODLE SALAD WITH
GRILLED VEGETABLES
This vegetarian salad is made from
cellophane noodles (aka glass
noodles, Chinese vermicelli or bean
threads), which are thin, transparent
noodles made from starch (such as
mung bean starch, yam, potato starch
or cassava starch).
Grilled Vegetables:
2 medium carrots, peeled and
halved lengthwise
1 red bell pepper
1 yellow bell pepper
canola or peanut oil for brushing
on vegetables
Dressing:
'/3 cup water
'/3 cup fresh lime juice
'/2 cup canola or peanut oil
3 fresh long red chiles, seeded
and minced
2 Tbsp. peeled, minced fresh
ginger
2 Tbsp. soy sauce
2 Tbsp. sugar
1 Tbsp. sesame seeds
1 Tbsp. sesame oil
1-2 tsp. minced garlic to taste
Salad:
8 oz. glass noodles
2 cups bean sprouts
11/2 cups thin-sliced pea pods or
snow peas (sliced horizontally)
11/2 cup chopped scallions (white
and green parts)
1 cup (not packed) chopped fresh
cilantro leaves

Grill the vegetables: Preheat grill to
medium-high. Brush the carrots with
oil, and set aside. Cut the peppers in
half lengthwise, and remove the stem
and seeds. Brush the peppers with
oil. Arrange the peppers and carrots
on the grill, and cook on both sides
until lightly charred. Remove from
heat, and allow to cool. Cut the car-
rots and peppers into 1/2-inch dice
(cubes). Set aside.
Make the dressing: Combine all the
dressing ingredients in a medium
bowl, and whisk well.
To assemble: Place the noodles in
a large bowl. Pour boiling water over
the noodles, and allow them to soak
for 5-10 minutes. Rinse in cold water,
and drain well. Combine all the salad
ingredients and grilled vegetables in
a large bowl. Makes 6 servings.

CARAMELIZED FOIL-
GRILLED BANANAS
6 large ripe bananas
'/2 cup brown sugar
3 Tbsp. butter
good quality vanilla ice cream

Heat grill to medium.
Peel, and slice bananas into 1/2-inch
rounds.
Wrap the bananas, brown sugar
and butter in a large sheet of heavy-
duty aluminum foil to make a packet,
and seal the packet well. Place the
packet on the grill, and cook for
about 15 minutes. Remove from heat
with tongs, and allow bananas to cool
unopened for 5 minutes.
To serve, place scoops of ice cream
into 6 dessert dishes. Open the
packet, and spoon bananas and some
of the accumulated juices/syrup over
the ice cream. Makes 6 servings.

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

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The War from page 23

The brutality and heavy casualties of
the war also are evident. On display are
revolvers, rifles and swords owned by
Jewish soldiers. One ceremonial sword,
made by Tiffany & Co. of brass and pol-
ished steel and engraved with an eagle
and other U.S. symbols, was presented
to Alex Newburger, quartermaster of the
4th New York Cavalry, in 1864. In con-
trast, the less elegant field swords look
as though they were used.
The exhibition also addresses two
well-known episodes: General Grant's
General Orders No. 11 expelling the
Jews from the Tennessee territories
and the prohibition of Jews serving as
chaplains, both reversed by Lincoln.
By the end of the Civil War, many

Northern Jews felt great affinity for
Abraham Lincoln. After his death, he
was cast as Father Abraham, a benevo-
lent patriarch. In many synagogues,
Kaddish was recited for him.
A wall text explains, "Over the next
century, the Great Emancipator became
a versatile symbol for synagogues,
socialists, Zionists and civil rights activ-
ists in search of an American patriarch
they could claim as their own:' ❑

"Passages through the Fire: Jews
and the Civil War" runs through Aug.
11 at the Center for Jewish History,
15 W.16th St., in New York City. (212)
294-8330; www.cjh.org .

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July 4 • 2013 27

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