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July 18, 2013 - Image 50

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-07-18

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

$ 1 to our famous
Chicken Chops and
soup, salad and dessert
And
Kids under 8 eat
FREE on Sundays

It's all about appetizers.

0

_sw- or,

Ask your'server for details...

4301 ORCHARD LAKE ROAD • WEST BLOOMFIELD • CROSSWINDS PLAZA

248-538-6000

N G H u4

PEAR BRUSCHETTA
WITH PESTO
Pesto:
1 large garlic clove
2 cups packed fresh basil leaves
1 cup walnut halves
'/2 cup extra-virgin olive oil
1 tsp. salt
Bruschetta:
2 pears (Bartlett or Anjou),
unpeeled, cut into thin wedges
1 baguette, cut into'/4-inch
rounds
freshly ground pepper to taste

FINE CHINESE DINING

"A wonderful adventure in fine dining" — Danny Raskin

4i

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.com

Art Dubin, formerly of D'Pauli's, is our chef ir

I,UNC II 1
FAMILY DINING
$ 5 OFF
Restaurant

Open daily from 7a.m-10p.m. I

248-351-0777

29221 Northwestern Hwy.
(at 12 Mile)
Southfield, MI 48034

www.rfamilydining.com

Add Soup to any Sandwich

for

99°

10% DISCOUNT FOR SENIORS EVERY DAY
EXCEPT HOLIDAY AND SPECIALS

Carry Out, Catering and Delivery Available

50

July 18 • 2013

JN

(over '20.00)

Expires 8/1/13.
Not good on daily specials.
Before taxes.

I.

r

ur long days and sultry tem-
peratures call for bright fla-
vors and foods
that can be served hot
or, for ease, at room tem-
perature. With the garden
looking lush, sometimes
just having folks over for
drinks and appetizers is
the best meal around.
Appetizers boast
palate-teasing combi-
nations of tastes and
textures that appeal to
all the senses. The fol-
lowing recipes beat the

DINNER I
$ 5 OFF

1

(over $25.00)

Expires 8/1/13.
Not good on daily specials.
Before taxes.

1850060

Place all pesto ingredients in the
bowl of a food processor, and pulse
until combined.
Preheat oven to 350 degrees. Brush
or spread a small amount of pesto
over one side of each bread round.
Place the rounds, pesto side up, on a
baking sheet.
Slightly overlap each bruschetta
with 2 or 3 pear slices. Season with
freshly ground pepper to taste. Bake
the bruschetta for about 15 minutes
until the edges of the bread are gold-
en. Serve warm or at room tempera-
ture. Makes about 24 bruschetta.

CORN AND VIDALIA
QUESADILLAS
1 Tbsp. olive oil, plus more for
brushing on the quesadillas
2 cups chopped Vidalia or other
sweet onion
8 large tortillas or lavash (white
or whole wheat)
2 cups crumbled Spanish cheese
or Monterrey Jack
11/2 cup fresh corn, cut from the
cob

heat in many ways: an Asian chicken
lettuce wrap, a south-of-the-border
quesadilla, a Michigan-
themed salsa. And, since
the Italians are arguably
among the best cooks in the
world, I couldn't help but
include a couple of Italian
favorites: bruschetta, Italy's
favorite toast, topped with
fresh pears and basil walnut
pesto; and bagna cauda,
which translates to "warm
bath:' a luxurious olive oil
and anchovy dipping sauce.
Enjoy!



11/2 cup fresh diced seeded
tomato
2 avocados, sliced thin at the last
minute
salsa for garnish

Heat vegetable oil in a large non-
stick skillet over medium-high heat.
Add the chopped onion, and saute for
8-12 minutes until soft and golden.
Transfer the onions to a bowl, and set
aside to cool. Clean the skillet, and
set aside.
Divide the cheese, onions, corn,
tomato and avocado among the tor-
tillas, and fold the tortillas over into
half-circles. Brush one side of each
quesadilla with olive oil.
Heat the skillet over medium heat.
Place the tortillas, oiled side down, in
the skillet, and fry until golden (you
will have to make in batches). Brush
the top of the quesadillas with oil, and
turn them over to fry the other side.
Remove the cooked quesadillas
to a cutting board, and cut into 4-5
wedges. Serve immediately, or chill
and reheat uncut quesadillas on a
baking sheet at 300 degrees until hot
and crispy again. Serve with salsa,
any kind, if desired. 10-12 servings.

BAGNA CAUDA
There are many recipes for this clas-
sic Italian hot dipping sauce. My ver-
sion, with a little kick of hot pepper
sauce, is optimal for fresh vegetable
crudites, gourmet crackers, bread
sticks or sliced baguettes. Or, serve
it warm at the table instead of butter
for bread.
1 cup olive oil
2 Tbsp. minced garlic

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