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Northwestern Hwyo 1 2y4i8
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f there is a beginning of the cozy season, it's now It's
a time when we all crave hot, bubbly foods. Eats you
can cuddle with. The following recipes will take you
through the chilly months ahead.
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Try the same wonderful treats... Special Occasion
Cakes ready to go or made to order.. ...Pastries_
Cronuts... and Traditional Jewish sweets like
7-Layer Cake and Cookies and so much more...
created by our pastry chef Vadim Orman!
Always baked on premises!
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NOVEMBER 1
GREEK NIGHT
LIVE MUSIC AND
BELLY DANCER
OCTOBER LUNCH AND
DINNER SPECIALS!!
October 16-22 Mediterranean Meatballs
(in lemon sauce) with rice and vegetables
Saute Lake Perch
Lemonato with rice and vegetables
October 23-29
Sunday 12pm-9pm
$8.99
I
ROASTED-RED PEPPER
PESTO PASTA
This makes red pepper pesto, but you
can make pesto with any color bell
pepper.
Pesto (makes 3-4 cups):
4 whole large red bell peppers
1 /2 cup olive oil
1 Tbsp. chopped garlic
V4 cup pine nuts, walnuts, pecans,
slivered almonds or any nut
1 cup fresh basil leaves
2 tsp. crushed red pepper
kosher salt to taste
freshly ground pepper to taste
Pasta:
1 lb. of your favorite pasta
Parmesan cheese (garnish)
Preheat oven to broil. Place the red
peppers directly on a rack (about 8
inches from the top of the oven) with a
baking sheet on the rack below to catch
drips.
Broil the peppers until black and
blistered. Use tongs to turn the pep-
pers, until completely charred on all
sides. Remove from the oven, and
allow peppers to cool to room tempera-
ture, about 15 minutes. When the pep-
pers are cool, remove the seeds, white
membrane inside and stem. Set aside.
Combine nuts and garlic in the bowl
of a food processor, and pulse several
times to chop finely. Add the cooked
peppers and remaining ingredients,
and pulse or process until smooth.
Adjust salt and pepper to taste. (You
may cover and chill the pesto until
ready to use, up to a week ahead.)
Prepare 1 lb. of your favorite pasta
according to package directions. Add
the pesto (start with half) to taste, and
toss well. Serve immediately with fresh
grated or shaved Parmesan cheese as
desired.
❑
HERBED LAMB CHOPS
1 /4 cup fresh lemon juice
1 /2 tsp. fresh minced garlic (or
more to taste)
1 /2 tsp. dried oregano
1 Tbsp. fresh minced sage
1 /2 tsp. dried rosemary
1 /4 cup olive oil
6 ( 1 /2-inch thick) shoulder lamb
chops (about 2 lbs.)
kosher salt and pepper to taste
lemon wedges (garnish)
sage leaves (garnish)
Stir together lemon juice, garlic,
oregano, minced sage, rosemary and
2 Tbsp. olive oil in a shallow baking
dish. Add lamb chops, turning to coat.
Cover with plastic wrap, and marinate
3 hours to overnight.
Remove lamb from marinade, and
season with salt and pepper.
Heat the remaining 2 Tbsp. of oil in
a large nonstick skillet over high heat,
until very hot. Add the chops, and
saute for 3 minutes on each side for
medium-rare, or longer to your taste.
Alternately, you may grill the chops
over medium-high heat or roast in a
450-degree oven for about 3-4 min-
utes, to medium-rare.
Serve garnished with lemon wedges
and whole sage leaves.
LAYERED EGGPLANT
SALAD
Salad:
1 large or two small eggplants, cut
into 1 /4-inch thick rounds
2 Tbsp. olive oil
kosher salt to taste
1 roasted red pepper, sliced thin
2 ripe tomatoes, sliced thin
1 cup marinated artichoke hearts,
drained
1 /2 cup chopped Kalamata olives
www.uptownparthenon.co
56
October 16 • 2014
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .