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Prepare sauce: Heat oil in medium
saucepan over medium-high heat.
Add garlic and chile pepper, and
cook until softened. Add remain-
ing ingredients, and bring to boil,
stirring until sugar dissolves. Cook
a few more minutes, stirring fre-
quently, until the sauce is thickened.
Remove from heat, and set aside.
Preheat grill to 425 degrees.
Arrange eggplant on a rimmed bak-
ing sheet. Drizzle oil over, and toss
to coat. Season lightly with salt and
pepper.
On another rimmed baking sheet
that's been brushed with olive oil,
arrange fish, and drizzle sesame oil
over. Season lightly with salt and
pepper. Roast for 8-10 minutes, until
just cooked through.

To serve: On a plate, spoon the sauce
over the fish and eggplant. Sprinkle
everything with sesame seeds and
scallions.

Makes 6 servings.

VEGAN WHOLE WHEAT
PASTA WITH BLISTERED
TOMATOES

Blistered tomatoes:

6 cups (3 pints) grape tomatoes,
halved
2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt

Sauce:

'4 cup olive oil
2 cups sliced leeks (white parts)
1 Tbsp. chopped garlic
2 cups '4-inch diced carrots
'4 cup flour
4 cups vegetable stock (or milk
if you'd like)
salt and pepper to taste

Pasta:

1 lb. whole wheat pasta shape
(such as penne)
2 cups (loosely packed) fresh
basil leaves, cut into thin strips
fresh grated or shaved Parmesan
cheese (optional) for garnish

Preheat oven to broil, and posi-
tion the rack to highest position.
Toss tomatoes in olive oil and
kosher salt. Place cut side up on a
rimmed baking sheet, and broil for
5 minutes. Remove from oven, and
set aside.
Cut off root ends of the leeks. Cut
them lengthwise, and place, flat side
down, on a cutting board. Cut the

white ends into thin half rounds
(you can cut into the light green
parts). Transfer the cut leeks to a
colander, and rinse well.
Heat the oil in a large skillet over
medium heat. Add the leeks, gar-
lic and a pinch of salt. Cook over
medium heat for 5 minutes. Add the
carrots, and cook until the leeks are
softened. Stir in the flour, and cook
for 2 minutes more. Whisk in the
broth (or milk) a little at a time, and
continue cooking, whisking all the
while, for 4-5 minutes, until thick-
ened. Add salt and pepper to taste.
Prepare pasta: Bring a large pot
of water to a boil, and cook pasta
to al dente according to package
instructions (do not overcook).
Drain well, and transfer to a large
bowl. Add the sauce, and toss well.
Add the tomatoes and basil, and toss
well. Adjust salt and pepper to taste.
Serve immediately (with Parmesan
if desired).

Preheat oven to 325 degrees.
Spray a 2-quart baking dish with
nonstick cooking spray.
Combine sugar, milk, pumpkin
puree, eggs, ginger and cinna-
mon in a large bowl, and whisk
until smooth. Add the challah and
pecans, and mix well.
Transfer this mixture to the pre-
pared dish, and let sit for at least 30
minutes (or overnight in the fridge)
before baking.
Bake for 1 hour, or until the cus-
tard is set and the bread pudding is
puffy.
Serve warm, with maple syrup
drizzled over if desired.

Makes 8 or more servings.

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

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Silver, Platinum, 14 KT, 18 -KT WG, YG, RG,

Unique Jewelry, Affordably Priced

MB JEWELRY DESIGN

Bloomfield Plaza - 6600 Telegraph Rd.
Bloomfield Twp., MI 48301
248-671-0087
www.mbjewelrydesign.com

Makes 8 servings.

PUMPKIN PECAN BREAD
PUDDING
A true comfort food: creamy and
satisfying. Eat as a dessert or as part
of a brunch buffet.
3 /4 cup sugar
2 cups milk
1 cup pumpkin puree
4 large eggs
1 tsp. ground ginger
1 tsp. ground cinnamon
1 pound challah loaf, crust on,
cut into 1-inch chunks
1 cup chopped and toasted
pecans
maple syrup (garnish)

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SMOKE
HOUSE

IGRILL

INTRODUCING THE AREA'S MOST POPULAR
SMOKEHOUSE BISTRO OFFERING A CASUAL
AND FUN DINING EXPERIENCE!

Happy Hour • Carry Out • Catering

Open Tuesday - Sunday for Dinner
starting at 4:30 p.m.

Weekend Brunch - Saturdays and Sundays
starting at 10 a.m.

Voted Metro Times 2014 "Best New Restaurant," "Best Restaurant
to Spend Less than $50" and "Best Homestyle Desserts!"

248.438.6741 • www.cayagrill.com
1403 S. Commerce Rd., Wolverine Lake

October 9 • 2014

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