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May 07, 2004 - Image 58

Resource type:
Text
Publication:
The Detroit Jewish News, 2004-05-07

Disclaimer: Computer generated plain text may have errors. Read more about this.

Ties
w

44,e4

For a BUFFET BRUNCH

12 noon to 4 pm — offering our

Fabulous Appetizers &
Delicious Main courses

'15.95 A Adult u

$

VEGGIE TIME

Make your
Reservation Early

Children

9■ 95 4-12

Children under 4 eat FREE!

— Available
Regular Menu

The

4189 ORCHARD LAKE AT
PONTIAC TRAIL IN
WEST BLOOMFIELD

(248) 865-0000

Open 7 Days a Week for
Lunch & Dinner

Restaurant

•628880

"Sophisticated, elegant and airy. Diners are in for a treat!"
Style Maga , z,ine, January 2004

-a:40$13



DELI & GOURMET
RESTAURANT

r

WEEKENDS ONLY

Lox Platter per person $5.95
Fried Matzoh $3.95
Cold Cuts 15% Off

L Carry out only • Coupon must be present

Pidc-up & Delivery
call to have a menu
faxed to your home.

Hours:
Mon-Sat 7-8
Sundays 8-3

21754 W. 11 MILE RD. • HARVARD ROW
248-352-4940 FAX: 352-9393 839030

"Best Indian food" - The Detroit News

KOU_SE
OF 17■101A
For Authentic Indian

Avail. Mon. - Fri. 11:30 - 2:30 • Sat. & Sun. 12 - 3:30

: Weekdays: 5695

Weekends: 795

% One couporyerEerson • Expires 5/31/04

I

Fri 11:30-11

; Sat 12 11 • Sun 12 10

(248) 553-7391

-

-

Full Bar

28841 Orchard Lake Road (between 12 & 13 Mile Rd.) • Farmington Hills

6374ar,

:M. 4 • 1%



s.:• ••. • , " .•• ••""r.",

CALLTODAY FOR A SUBSCRIPTION

5/ 7

2004

58

248.351.5174

1 cup sliced zucchini

1 cup fresh or frozen peas, thawed
1 red bell pepper, cut into thin strips
1/4 cup lightly toasted pinenuts
1 pound fettuccine, cooked al dente,
according to package instructions
(do not rinse)
red pepper flakes to taste
kosher salt and pepper to taste
1/2 cup fresh basil leaves
1 pint grape tomatoes, halved
lengthwise
Heat oil and garlic in large skillet or
wok over high heat. When the oil is
hot, add all vegetables except tomatoes;
stir-fry until tender-crisp and bright in
color. Add pine nuts, hot, drained
pasta, basil, tomatoes, pepper flakes,
salt, pepper; toss well. Serve immedi-
ately with freshly grated Parmesan
cheese if desired. Makes 8 servings.

ROASTED GREEN BEAN,
TOMATO AND ONION SALAD
8 medium Roma or plum tomatoes,
cut into 1/2-inch rounds
1 pound thin green beans, trimmed
at stem end only
2 large mild flavored onions, such as
Vidalia, cut into 1/4-inch slices
kosher salt and pepper to taste
3 T. extra virgin olive oil
3 T. red wine vinegar
1/2 t. Dijon mustard
fresh chopped parsley, garnish
Preheat oven to 450 F. Spray 3 bak-
ing sheets well with non-stick cooking
spray. Arrange the tomatoes in one
layer on baking sheet, season with salt
and pepper and roast for 15-20 min-
utes. Repeat with green beans and
onions (onions may require more cook-
ing). Allow vegetables to cool.
Break up the onion rings on a serv-
ing platter. Arrange green beans over
the onions and tomatoes around the
beans. Combine oil, vinegar and mus-
tard in small bowl; whisk well. Pour
over the salad and sprinkle with pars-
ley. Makes 8 servings.

CHICKEN-ASPARAGUS STIR-FRY

Cuisine

sr° OFF LUNCH BUFFET

from page 57

The cornstarch on the chicken makes
the sauce thicker. If you'd like to add
cashews or peanuts, be sure to use
unsalted nuts. (Asian restaurants often
deep fry the nuts, but fresh, unsalted
nuts work well.)
3/4 pound boneless and skinless
chicken breasts, partially frozen, cut
into thin slices
1 T. cornstarch
3 T. olive oil

1 T. peeled, sliced gingerroot
1 t. minced garlic
1 pound asparagus, trimmed, cut
into 1-inch pieces
6 scallions, green and white parts,
cut into 1-inch lengths
1/2 cup water
1 T. soy sauce
1 T. Asian fish sauce, optional
1 t. brown sugar
1 red chili, sliced into diagonal rings
4 sprigs cilantro
Toss chicken and cornstarch in large
bowl; coat well. Heat oil, ginger and
garlic in a large non-stick skillet or
wok over high heat. Add chicken; stir
fry until just white (not be cooked
through). Remove"chicken to a plate.
Add asparagus and green onions and
stir fry for 2 minutes. Stir in water, soy
sauce, fish sauce if using, sugar and half
the chili rings. Add chicken and cook for
1 minute, until the sauce is thickened.
Serve garnished with fresh cilantro and
remaining chili rings. Makes 4 servings.

-

GRILLED ARTICHOKES WITH
TOMATO AND MANGO SALSA
water
juice of 1/2 lemon
6 large artichokes
Salsa:
1 can (about 15 oz.) diced tomatoes
in juice
1 medium ripe mango chopped
1 cup minced red or Bermuda onion
1/2 cup chopped cilantro
3 T. fresh lemon or lime juice
1 T. olive oil
1 t. hot red pepper sauce (such as
Tabasco)
salt and pepper to taste
Artichokes: Fill large bowl with cold
water and lemon juice. Cut off the
stems, dark lower leaves and top inch of
artichokes (the top leaves). Cut the arti-
chokes lengthwise into quarters. Place
artichoke wedges in the lemon water.
Steam artichokes in a large pot over
boiling water until tender, about 30
minutes. Cool to warm or room tem-
perature over paper towels.
While the artichokes are cooking
make the salsa dipping sauce
Heat grill to medium-high heat.
Brush olive oil over artichokes. Grill,
turning occasionally, about 8-12 min-
utes. Season with salt and pepper.
Transfer artichokes to platter; serve
with dipping sauce on the side. To eat,
remove heart of the artichoke and eat
with a fork. Pull off the leaves and dip
or spoon salsa over. Makes 8 servings. ❑

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