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February 13, 2014 - Image 44

Resource type:
Text
Publication:
The Detroit Jewish News, 2014-02-13

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

arts & entertainment >> food

Serve up some love.

I

n my book, food equals love. Each
time I feed someone, I feel like I'm
offering up a culinary kiss
and a warm hug. In fact, when
it comes to demonstrating love
in any fashion, I say, "Yes, yes,
yes!"
While the religious signifi-
cance of Valentine's Day is, for
the vast majority, a mystery,
the celebration continues more
than ever. For many, the holiday
means dinner: a sweet, roman-
tic repast with a loved "one" or
"ones:' And, more than ever, it's
becoming a family affair.
So rather than offer recipes for two,
I've doubled the pleasure with this week's

SEA BASS WITH CAPERS
AND TOMATOES
2 Tbsp. olive oil
1 cup chopped onions
1 tsp. minced garlic
4 cups sliced red-skin potatoes,
unpeeled
kosher salt and pepper to taste
2 cups fresh diced tomatoes
1 cup chopped red bell pepper
1 Tbsp. capers, drained
'/2 cup dry white wine
four 5-oz. portions of sea bass
ground paprika (garnish)
1 cup chopped fresh parsley (garnish)

menu. The following recipes serve four,
and the dessert serves way more than
that so you can spread the
love.
There's a delicious, savory
sea bass (feel free to sub-
stitute salmon if you wish).
And the green beans are
slightly sweet, with added
pine nuts for interest. And
finally, no Valentine's Day is
complete without chocolate.
This torte, flourless and
gluten-free, with a hint of
coffee and the tartness of
raspberry preserves, packs a
cocoa wallop so even the most chocoholic
of us will feel the chocolate love. ❑

lemon or lime, cut into wedges
(garnish)

'

Heat the oil in a large nonstick
pan over medium-high heat. Add the
onions and garlic, and saute for about 5
minutes until the onions are softened.
Remove from heat, and set aside to
cool.
Preheat oven to 400 degrees. Spray a
large baking dish with nonstick cook-
ing spray. Spread the onion and garlic
mixture over the bottom of the dish.
Arrange the potato slices over the
onions, overlapping them if necessary.

Sprinkle salt and pepper over the pota-
toes. Sprinkle the tomatoes, red pepper
and capers over the potatoes. Pour the
wine around the vegetables. Cover the
pan with foil, and bake for 30 minutes.
Remove from the oven, and arrange
the fish pieces over the vegetables.
Sprinkle a little salt and pepper over the
fish. Cover the pan well with foil, and
bake for another 20 minutes or until the
fish is cooked through.
To serve, arrange a portion of fish in
the center of a dinner plate. Arrange
the vegetables around the fish. Sprinkle
paprika and parsley over the fish and
around the edge of the plate, and
serve with a wedge of lemon. Repeat
with remaining fish and vegetables.
Alternately, serve the dish from the
oven, sprinkled with the paprika and
parsley.
Makes 4 servings.

BALSAMIC ROASTED
GREEN BEANS WITH PINE
NUTS
Easy and elegant.
1 lb. green beans, trimmed of stem
ends only
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. grainy Dijon mustard
% cup pine nuts
kosher salt and pepper to taste

Preheat oven to 450 degrees.
Toss all the ingredients together in
a large bowl until the beans are coated.
Arrange them in a single layer (if possi-
ble) on a baking sheet. Roast uncovered
for 10 minutes. Remove from oven to
cool. Serve at room temperature.
Makes 4 servings.

FLOURLESS CHOCOLATE
RASPBERRY LOVE TORTE
This cake has a lot of chocolate. And a
lot of butter. But it also serves a lot of
people, so don't be afraid.

1 package (12 oz.) semisweet choco-
late chips
4 squares (1 oz. each) unsweetened
chocolate
Ph cups (3 sticks) butter, melted
V2 cup strong coffee
1% cups sugar
7 large eggs
Ph cups (12 oz.) seedless raspberry
preserves or jam, melted
2 cups fresh whipped cream, sweet-
ened or unsweetened

Preheat oven to 350 degrees. Line a
10-inch springform pan with parchment
paper. Wrap a large layer of foil on the
outside of the pan (this will keep water
from seeping inside the pan). Set aside.
Place a pan large enough to hold the
springform pan in the oven, and add 1
inch of hot water.
Combine chocolate chips, chopped
chocolate squares and butter in a large
microwave-safe bowl. Microwave on
high for 2 minutes. Stir with a spoon or
spatula until smooth. Stir in the coffee
until smooth. Set aside.
Beat the sugar and eggs in the bowl
of an electric mixer for about 3-5 min-
utes until mixture triples in volume and
forms a thick ribbon when the beaters
are lifted. Add the chocolate mixture,
and beat just until it is incorporated
into the egg mixture.
Pour batter into the prepared pan.
Place the springform pan in the large
pan of hot water.
Bake for 50 to 60 minutes until the
top of the cake is dry and doesn't jiggle
when shaken lightly. Remove from
water bath. Cool completely, cover and
chill for 2 or more hours, up to 2 days.
To serve, run a knife around the
perimeter of the pan and release the
springform collar. Place the torte on a
serving dish. Cut into thin wedges, and
serve with whipped cream and melted
preserves.
Makes 20 or more servings.

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .

30-Minute Solution from page 43

RUSH-HOUR CHILI
Chili was stuck in my mind as a long-sim-
mering, multi-ingredient, Sunday kind of
dish until I realized you can make a darn
good chili with just 10 ingredients, in
under 30 minutes, with barely any chop-
ping. While pared down in ingredients,
and time, this bowl of goodness has all
the belly-warming, boldly-flavored appeal
you expect. Served with a simple green
salad, it's an ideal meal to help ease the
transition from a busy weekday to a relax-
ing evening.

44

February 13 • 2014

J111

Chili:
1 medium onion
1 Tbsp. canola oil
3 cloves garlic
1 lb. lean ground beef (90 percent
lean or higher)
2 Tbsp. chili powder
% tsp. cayenne pepper
1 28-oz. can crushed tomatoes
11/2 cups water
2 15-oz. cans no salt-added red, kid-
ney, black or pinto beans

For serving:
'/3 cup reduced fat sour cream (or
parve sour cream)
2 Tbsp. fresh cilantro leaves

To make the chili, dice the onion then
heat the oil in a large heavy pot over
medium-high heat. While the oil is heat-
ing, mince the garlic. Add the beef, onion
and garlic to the pot, and cook, breaking
up with a spoon, until the meat is no lon-
ger pink, about 4 minutes. Stir in the chili
powder and cayenne. Add the tomatoes

and the water, raise the heat to high and
bring to a boil, and then lower the heat to
medium and simmer for 10 minutes.
Drain and rinse the beans. Add the beans
to the pot, and simmer for 5 minutes more.
If desired, serve with a heaping Tbsp.
of regular or parve sour cream and a
sprinkle of cilantro.
Makes 4 servings.

From Weekend Wonders: Delicious,
Healthy Dinners in 30 Minutes or Less by
Ellie Krieger (Houghton Mifflin Harcourt)

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