arts & entertainment :10 food
More comfort food.
I
s it even possible that Thanksgiving is just over a
month away? It's not even Halloween yet, but some-
how we are racing to the end of the year.
We are well into comfort foods, and this week's menu
fits the bill perfectly: a slaw that's sassy and crunchy with
yogurt instead of mayonnaise — so easy, you'll make
it again and again. Bubbly potato-cheese soup with the
added complexity of beer. Macaroni and cheese that's
laced with pumpkin (perfect for Halloween) and dotted
with pepitas. And fish — a lighter addition to this rich
menu — served on a bed of spinach so your veggies are
already included.
I know it's not long before thoughts of turkey and
stuffing take over your menu. Don't worry — we'll start the recipes coming very
soon.
❑
CABBAGE CARROT SLAW
WITH WATER CHESTNUTS
6 cups finely shredded Napa or
Chinese cabbage
2 cups shredded or matchstick
carrots
2 cups chopped water chestnuts
(canned is fine)
1 cup chopped fresh cilantro
'A cup olive oil
2 Tbsp. Greek yogurt
juice of 1 lime
'/2 tsp. ground cayenne pepper
salt and pepper to taste
Place cabbage, carrots, water chestnuts
and cilantro in a large bowl, and toss
well. Place remaining ingredients in
a small bowl, and whisk well to com-
bine. Transfer the dressing to the salad
(use it all), and toss the salad well to
coat. Adjust salt, pepper and lime juice
to taste. May be made 1 day ahead.
Makes 6 servings.
POTATO CHEESE AND
BEER SOUP
2 Tbsp. butter
1 cup chopped onions, any kind
1 cup chopped celery
1 cup chopped carrots
1 tsp. minced garlic
6 cups vegetable broth or water
3 cups diced Idaho or russet pota-
toes, peeled or unpeeled
2 cups low-fat milk
1 tsp. dry mustard
1 tsp. Worcestershire sauce
24 oz. of your favorite beer
1 cup shredded Gruyere or other
Swiss cheese
salt and pepper to taste
42
October 23 • 2014
Melt butter over medium heat in a
large pot. Add the onions, celery, car-
rots and garlic, and saute until soft-
ened, about 5 minutes. Add the broth
and potatoes. Raise heat to high, and
bring to a boil. Cook for 15-20 min-
utes, until the potatoes are very soft.
Use an immersion blender to puree
until smooth; or transfer to the bowl
of a food processor or pitcher of a
blender, and process or blend until
smooth.
Transfer back to the pot. Add the
milk, mustard, Worcestershire sauce
and beer, and heat over medium-high
heat to a light boil. Cook, stirring
occasionally, for 15 minutes.
Just before serving, stir in the
cheese, and add salt and pepper to
taste. Serve garnished with more
cheese if desired. Makes 6 servings.
SIMPLE BAKED FISH
WITH SPINACH
Spinach:
20 oz. fresh baby spinach
3 Tbsp. olive oil
salt and pepper to taste
Fish:
2 lbs. firm white fish: cod, halibut,
haddock or other white fish fillets
2 Tbsp. fresh lemon juice
2 Tbsp. mayonnaise
1 tsp. paprika
1 cup fresh breadcrumbs
1 tsp. dried parsley
1 tsp. chili powder
'/2 tsp. kosher salt
% tsp. freshly ground pepper
2 Tbsp. chopped fresh parsley
(garnish)
Preheat oven to 425 degrees.
Line a rimmed baking sheet with
foil, and spray with nonstick cooking
spray. Line the pan with spinach, and
drizzle with olive oil. Cover with foil,
and bake for 10 minutes. Remove
from oven, and allow spinach to sit
for 5 minutes. Remove the spinach
to another rimmed baking sheet,
and season the spinach with salt and
pepper.
Arrange the fish on the baking
sheet over the spinach.
Combine lemon juice, mayonnaise
and paprika in a small bowl, and
spread over fish.
Combine breadcrumbs with dried
parsley, chili powder, kosher salt and
freshly ground pepper. Sprinkle over
the fish.
Bake at 425 degrees for 15-20 min-
utes, or until fish flakes easily when
tested with a fork. Serve sprinkled
with fresh parsley. Makes 6 servings.
PUMPKIN MACARONI
AND CHEESE
12 oz. uncooked elbow macaroni
4 Tbsp. butter
'4 cup flour
3 cups milk
2 cups sharp Cheddar cheese
1 15-oz. can pumpkin puree
2 tsp. Dijon mustard
kosher salt and pepper to taste
'/2 cup pepitas (garnish)
Spray a 3-quart baking dish with
nonstick cooking spray, and set
aside.
Cook pasta in a large pot follow-
ing package directions to al dente.
Drain, and transfer to a large bowl.
In a medium saucepan, melt but-
ter over medium heat. Stir in flour,
and cook for 1 minute, stirring con-
stantly. Whisk in the milk, a little
at a time. Cook, stirring constantly,
until slightly thickened and bubbly.
Stir in cheese, pumpkin and
mustard, and cook, stirring until
cheese is melted. Add the sauce to
the pasta, and add salt and pepper to
taste. Transfer macaroni and cheese
to the prepared baking dish.
If making ahead, cover and chill
until ready to cook, up to a day
ahead.
To cook, preheat oven to 350
degrees. Bake, uncovered, for 40-50
minutes or until bubbly and the
top is golden. Let stand 10 minutes
before serving.
If desired, sprinkle with pepitas.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
Football from page 37
London believes his characters real-
ly came alive after Fridson drew them.
"I'm proud of the collaboration, and
I'm proud of the message London
says. "I love the humorous tone of the
book, and I love writing parodies:'
In the past 10 years, his parodies
have been heard through songs he
writes and presents with the Pairadocs
Trio Plus One. They have performed
for the Baseline Folk Society and at
house concerts.
London, who has been in practice
for 35 years in the Detroit area, is now
affiliated with the Birmingham Maple
Clinic. His medical studies were at the
University of Michigan, and his psy-
chiatric training was in Cincinnati.
Besides looking to his wife, Leslie,
for reactions to his poems and songs,
London also asks the opinions of fam-
ily members, children and adults, and
friends.
"I hope this book encourages par-
ents and children to read together,
which is a great pursuit:' London says.
"I feel that if adults like the book, they
can get it and read it to their kids.
"Some of my greatest memories
involve reading to my kids when they
were little. It's important that kids
spend time with their parents as they
learn to read.
"I think there's something magical
about the whole process of reading
to kids. Reading electronically works
as long as it's interactive and done
together:'
London, a member of Temple Israel
and a consultant to Kadima, is think-
ing about collaborating on another
book based on a poem.
"Mostly what I write is funny:' he
says. "You can teach a lot with humor.
I find the subjects that are most per-
sonal are the ones people relate to the
most:'
❑
As part of this year's Jewish
Book Fair, Jeff London and
Howard Fridson introduce The
Animals' Great Football Game at
10 am. Sunday, Nov. 16, in Shalom
Street at the Jewish Community
Center in West Bloomfield; and at
1 p.m. the same day at the JCC in
Oak Park. jccdet.org .