100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

October 17, 2013 - Image 47

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-10-17

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

>> sponsored by

BUSCH'S

ries4 rewala/kker

Heat the oven to 450 degrees. Line
a large rimmed baking sheet with
parchment. Set aside.
Combine all the ingredients except
the eggs and parsley in a large bowl.
Toss well to coat, and arrange on the
baking sheet. Bake uncovered until
the potatoes are golden, about 20-25
minutes. Remove from oven, and stir
in the parsley. Adjust salt and pepper
to taste.
Transfer the mixture to an attrac-
tive large baking dish (about 9- x
12-inches).
Use a spoon to create 6 wells in the
hash, and crack an egg into each well.
Season the eggs with salt and pep-
per. Return to the oven, and cook the
eggs to the desired doneness. Serve
immediately.
Makes 6 servings.

SMOKED WHITEFISH
SALAD
3 lbs. smoked whitefish, skin and
bones carefully removed (1+ lbs.
finished whitefish)
11 /4 cup sour cream (or more to
taste)
1 Tbsp. fresh lemon juice
freshly ground pepper to taste
11 /4 cup finely chopped scallions,
white and green parts
3 Tbsp. fresh chopped dill
(optional)

OCTOBER 21-27

Save on all your Autumn Favorites!

Combine all ingredients in a
medium bowl, and use a large spoon
or your hands to mix well. Inspect the
mixture with your fingers for any hid-
den bones. Transfer the mixture to an
attractive serving dish, and serve.
Makes 6 servings.

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

Save even more time
with online shopping!

BUSCH'S

buschs.com/MyWay

tied 7o-of/Ina/pier

Visit www.buschs.com to find all 15 convenient locations.

Food Network from page 41

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

183891,,

JN: Why do cooks use so much

JN: Do you have a favorite show

butter and very rich ingredients?

or chef?
AS: I like Chopped. Once I start
watching an episode, I get drawn in

AS: Emeril said that if he was add-
ing extra butter to something, people
would cheer. It makes good TV. It's
like visiting Grandma's house. You
want to be indulged. It's fantasy. They
use the phrase "food porn:'
When the TV lights are turned off,
the chefs are not devouring the pies
they just made. That's that. It's food
pornography; it's not all real.

JN: Has the politics of the Food
Network been any different from
the politics of other networks?

AS: Television is a brutal business.
Imagine if everybody got work rat-
ings every single night about what
was done that day. What's interest-
ing and unique about this network is
that [there has been] a kitchen at the
center of it. That created a family-like,
cult-like atmosphere.
People who worked there had a
deep connection. When somebody is
canceled, it's like being tossed out of a
family. The stakes just feel higher.

immediately and can't turn it off until
it's over and I know who won.

JN: What's involved in your per-
sonal cooking?

AS: My mother did not like cook-
ing. She was not a very good cook. I
like a dry brisket because hers was
sopping wet with some kind of recipe
she got from her grandmother.
When I was a kid, my brother and
I had to do the dishes, and we hated
it. We could each cook one night of
the week, and my mother would clean
up. For some reason, I immediately
reached for an old James Beard cook-
book on the shelf and started making
recipes with heavy cream and shallots.
Nobody in my family even knew what
shallots were.
Cooking is something I find to be
wonderfully soothing and meditative.
Anything that gets more people cook-
ing is good for our souls.



Allen Salkin will speak during the JCC Jewish Book Fair at 8 p.m.
Wednesday, Nov. 13, at the Jewish Community Center in West Bloomfield
(jccdet.org ). He follows Sheri Fink's 6:30 p.m. appearance for Five Days
at Memorial. Tickets are required and cost $10 for JCC members/$12
nonmembers (the $10/$12 price covers both talks; separate tickets are
not available). Check out our special Book Fair package in the Oct. 31
issue of the Detroit Jewish News.

s po s TA , s iFineCasu o al

i
m o s p
ear; Atmosphere
here

RISTORANTE

OUR PETIT FILET DINNER
IS HAPPENING AGAIN!

Monday, Oct 21st thru Friday Oct25th

$21.95

includes Petite Filet, antipasto plate, side of
pasta, salad and soup, potato & vegetable

(248) 538-8954

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

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

[ember's deli

lam - 8p

NEWLY RENO VATE D;

$5 OFF 110 OFF

Purchase of
$20 or more

Expires November 15, 2013.
Not valid with any other offer.



Party or
Shiva 'Trays

Not valid with any other offer. I
Same Day Service Available.
I

3598 W. Maple at Lahser

(next to Kroger)

We Deliver! Deli-Fresh Deli-Delicious

OPEN DAILY! Mon.-Fri.: 7am - 8p

cd

&Rn tlEd affiDog TtED =

6

pu 1870,70

I—

October 17 • 2013

47

Back to Top

© 2021 Regents of the University of Michigan