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October 17, 2013 - Image 47

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

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

>> sponsored by


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
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
Makes 6 servings.

3 lbs. smoked whitefish, skin and
bones carefully removed (1+ lbs.
finished whitefish)
11 /4 cup sour cream (or more to
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


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 .

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Food Network from page 41



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.

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October 17 • 2013


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