THE VILLAGE VOICE

" A single rose can be my garden...a single friend, my world" - Leo Buscaglia ~ Beauty of a single rose _________ INDONESIAN LAMB with COLD PEANUT SAUCE ~ Romantic memories loom from a quite booth at the Bijou , one of Detroit's 'top 10 restaurants' back in the 80s ... this recipe is 'trial & error attempt after a 'first taste' of Renee's (the chef) peanut sauce. ______ 2 lb. Frenched rack of lamb 3/4 cup extra-virgin olive oil 1/3 cup diced celery 1/3 cup diced onion 1 clove minced garlic 1/2 cup Dijon mustard 1/4 cup cider vinegar 3 Tbsp. curry powder 3 Tbsp. honey 2 bay leaves 2 tsp. A-1 steak sauce 1 tsp oregano 2 dashes Tabasco sauce juice and zest of 1 large lemon COLD PEANUT SAUCE: 1/2 cup peanut butter 1/2 cup coconut cream 2 Tbsp. soy sauce 1 1/2 tsp. Worcestershire sauce 1/4 tsp. coarse salt dash of Tabasco juice of 1 lemon In a medium skillet, heat oil and add celery, onion and garlic and saute until soft and transparent. Reduce hea...

~ Super Bowl XL (Detroit, Michigan) ___________ Super Bowl Recipes

~ LILY-OF-THE-VALLEY __________ COLD DUCK ~ classic retro 1937 sparkling drink invented by Harold Borgman , owner of Detroit's classic Pontchartrain Wine Cellars in Detroit ( http://en.wikipedia.org/wiki/Cold_Duck ) ____________________ Combine one part of Californian red wine with two parts of New York sparkling wine. ___________________ CAMEMBERT GOUGERE ~ classic rich appetizer to sample sipping Cold Duck * 6 Tbsp. unsalted butter 1 tsp. crushed dried fine herbs 1/2 tsp. coarse salt 1/2 tsp. freshly ground pepper 1 cup flour 4 eggs 8 oz. Camembert cheese (rind removed and cubed) 1/2 cup tasted slivered onions 2 Tbsp. fresh parsley Preheat oven to 400-degrees. Combine 1 cup water, butter, salt & pepper, and fine herbs. Bring to boil and add flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating 1 minute after each . Stir in cheese, almonds, and parsley. Spread mixture in greased 9-inch pie pl...

~ Peek-a-boo dandelion _______________________ PAN-ROASTED SALMON with DANDELIONS & SHERRY VINAIGRETTE ~ Jimmy Schmidt's (Rattlesnake Club in Detroit) springtime favorite featured in the Detroit Free Press (4/22/98) * 1/4 cup virgin olive oil (a little extra to saute in), divided 1/4 cup diced thick-sliced slab bacon 2 boneless, skinless salmon fillets (about 6-7 oz. each) coarsely ground black peppercorns salt to taste 4 paper-thin slivered cloves of garlic 1/2 lb. cleaned dandelion leaves 1/2 cup cream sherry 2 Tbsp. aged sherry vinegar 1 Tbsp. grained mustard 2 Tbsp. fresh-snipped chives 1 Tbsp. toasted mustard seeds ( optional ) Preheat oven to 400-degrees. Heat medium nonstick skillet over medium -high heat with a few drops of olive oil. Add diced bacon, cooking until very crisp, about 5 minutes. Remove, drain, and reserve. Clean skillet and return to heat. Add a few drop of olive oil. Heavily season salmon fillets with pepper and a pinch of salt. ...

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WHITE CHILI 6 plump boneless chicken breast halves (poached gently about 15 minutes in chicken stock) 2 pounds navy bean (or Great Northern) ~ sorted, rinsed and soaked overnight 3 Tbsp. extra-virgin olive oil 2 large chopped onions 6 cloves chopped garlic 4 chopped celery ribs (including leaves) 1 chopped green bell pepper 3 (4.5 ounce) cans green chiles 4 quarts organic chicken broth 4 Tbsp. cumin 3 Tbsp. oregano 3 Tbsp. chopped cilantro 1/2 tsp. cayenne pepper fresh ground black pepper & salt to taste juice of 3 fresh limes Topping: shredded Colby-Jack, sour cream, salsa and chopped cilantro Saute onions, celery, bell pepper and garlic in olive oil about 10 minutes. Stir in chilies, cumin, oregano, cayenne, and cracked pepper and saute 2 minutes. Add chicken stock and bring to boil. Drain and rinse beans. Add to stock and simmer until beans are tender, stirring occasionally, about 2 hours. Add cilantro and lime juice and adjust seasonings. Add chopped or shredded...

~ from Windsor, Ontario ( NIBBLES for SUNDAY'S GAME) MEDITERRANEAN TORTA 2 (8-0z) packages cream cheese 1 (8-oz) log goat cheese 4 cloves minced garlic 2 tsp. parsley 1 tsp. basil 1/2 tsp. tarragon 1/2 tsp. chives 1/2 tsp. thyme 1/2 tsp. sage cracked pepper extra-virgin olive oil 4 fresh basil leaves 4 sun-dried tomato halves 1/4 cup prepared sun-dried tomato pesto 1/4 cup prepared basil pesto Blend cream cheese, goat cheese, garlic, herbs and pepper in food processor. Brush a small bowl with olive oil. Line with plastic wrap and brush with more oil. Arrange basil leaves and sun-dried tomato halves in bottom of bowl like an open flower. Layer 1/3 cheese mixture and press firmly to edges. Top with tomato pesto. Press in another 1/3 of cheese mixture. Top with basil pesto. Finish with remaining 1/3 cheese mixture. Cover with plastic wrap and press gently to pack. Refrigerate until ready to serve. Uncover and invert onto serving platter. Carefully remove wrap. Serve with crisp stone-...

HELLO DETROIT! we remember ... the beauty we wear your scarred face and feel the bruises heal ... once again hold your head high and reclaim your dignity.

GO TIGERS! ~ Opening night ... first game ...