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 .