"A family."'
tradition
since 1964"

VEAL CHOP
DINNER

Every Wednesday

Try Our New Boneyard
Beef Ribs!

Recipes for Sukkot.

Orchard Lake Rd. South of 14 Mile • Farmington Hills

851-7000

I

n keeping with the spirit of the Jewish fall
holidays, on this week's menu are harvest foods.
Again, this translates into mostly fresh fruits and
vegetables. Add some hearty or "rich" dishes, which
also remind us of the richness of the season.

❑

Excluding tax, tip and beverages • With this ad • Dine in only • Expires 10/22/14. JN
Not valid on Holidays

Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs"

LOCCINO

I l'ALIAN GRILL & BAR

15%
OFF

TOTAL FOOD BILL

UP TO $30.00

Expires 10/31/14

5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700

Open 7 days a week for lunch and dinner, Sat. and Sun. dinner only • Private room available for up to 85 people

10% OFF

TOTAL BILL

Excludes tax, tip and beverages. With this ad. Banquet Services not included.

Dine in or Carry out. Expires 11/06/14

cwie Brass Pointe

c9/9/€Qq

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377

Open 7 Days a week for lunch & dinner

44

October 9 • 2014

CURRIED SWEET POTATO
AND YOGURT SOUP
The slight curry flavor is delicate,
and the tart tang of yogurt makes
this soup interesting and complex.
1 Tbsp. butter
1 cup chopped onion
1 tsp. curry powder
1 /4 tsp. smoked paprika
1 lb. sweet potatoes, peeled and
cut into 2-inch chunks
4 cups vegetable broth or water
salt and pepper to taste
1 cup Greek yogurt
fresh chopped cilantro or scal-
lions (garnish)

Melt butter in a large saucepan
over medium-high heat. Add the
onion, curry powder and paprika,
and saute for 5 minutes. Add the
sweet potatoes and broth, and bring
to a boil over high heat. Reduce heat
to simmer, and cook for 30 minutes,
or until the potatoes are very soft.
Remove from heat, and use an
immersion blender or a food proces-
sor to process until smooth. Add
salt and pepper to taste. Just before
serving, stir in the yogurt, and heat
until hot. Serve hot, warm or cold,
garnished with cilantro or scallions.
Makes 6 servings.

BROWN-SUGAR SESAME
COD WITH EGGPLANT
AND CHILE PEPPER
This recipe is for cod, but you can use
your favorite fish as long as its meaty.
On the other hand, the sauce is good
on anything!

Sauce:
1 Tbsp. olive oil or vegetable oil
1 tsp. minced garlic (or more if
you like garlic)
1 Tbsp. minced Serrano chile
pepper (halved, seeded or with
seeds)
'/2 cup soy sauce
1/2 cup brown sugar
'/3 cup unseasoned rice vinegar
'/3 cup water

Eggplant and Fish:
10 medium (about 3 lbs.)
Japanese eggplants, halved length-
wise (stem intact)
2 Tbsp. olive or vegetable oil
6 (about 6 oz. each) boneless and
skinless cod fillets (each about 1
inch thick)
2 Tbsp. Asian sesame oil
salt and pepper to taste
Garnish:
1 Tbsp. black (or any other)
sesame seeds
1/2 cup fresh chopped scallions