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INCLUDES BREAD BASKET AND
SOUP

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Dine-in only.
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Not valid with any other otters.
With coupon. Expires 05/15/11
Excludes Lamb Cho. ,

4301 ORCHARD LAKE ROAD
WEST BLOOMFIELD J CROSSWINDS PLAZA

248-5 3 8-6000

SPIJSI 'M' S

RISTORANTE

Fine Italian Dining in a
Casual Atmosphere

Sunday-Thursday

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11

OPEN 7 DAYS A WEEK!

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1

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U

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OM

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(2481 538-8954

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield

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Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm

&500

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Any Sandwich Tray or
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Thru June 20, 2011

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Building Bloomfield's Favorite
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248-540-7220

877 West Long Lake at Telegraph • Mon-Fri 9-9 Sat 9:30 - 7

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54

April 21 . 2011

JN

On The Menu

An elegant lamb dinner
to celebrate spring.

L

amb means spring. Lamb chops
mean luxury, which translates
into expense. Sweet and tender
baby racks of lamb (especially kosher)
are pricey and therefore considered
a special meal. The good thing about
rack of lamb, however, is that it's so
easy to cook well and quickly. My mus-
tard and crumb-coated recipe is a clas-
sic preparation (I skip the browning in
the skillet and have always had great
success).
Because lamb is the star of any meal,
simple sides are in order. A quick pasta
with hazelnuts is the perfect accom-
paniment (just boil the pasta while
the lamb is cooking and toss it with
its simple ingredients while the lamb
is "resting," before cutting it into indi-
vidual chops).
Round out the menu with a sweet
and tangy spinach salad with lots of
crunchy vegetables, served before or
after the entree, and a dessert of fresh
berries, tossed with a bit of sugar and
berry liqueur (such as Chambord) and
perhaps a slice of crunchy biscotti or a
scoop of your favorite sorbet (served in
a wine or martini glass).

Mustard And Crumb
Coated Rack Of Lamb
The trick to this recipe is to
first cook the lamb a bit and
then finish the cooking just
before serving.
3 eight-rib racks of lamb
(about 3 to 4 lbs. total),
bones "frenched" and meat
trimmed of some (not all)
of the fat
3 /4 cup Dijon mustard
1 cup plain breadcrumbs
1 /3 cup fresh chopped
parsley
2 Tbsp. fresh chopped rosemary
Preheat oven to 450 degrees. Arrange
the racks, bone side up, on a baking
sheet and roast for 10 minutes. Remove
from heat and cool until ready to serve
(this may be done up to a day ahead).
Before cooking to serve, spread the
meaty portions of the rack of lamb
with mustard. Combine the bread-
crumbs with parsley and rosemary and
press the mixture over the mustard.
Arrange the lamb as before and roast
for 15-20 minutes, or until a meat
thermometer registers 125 degrees
(for medium-rare) — do not over-
cook! Let the rack stand for a few of
minutes before slicing into individual
chops and serving. Makes 6 servings.

Fettuccine With Hazelnuts,
Sage and Garlic
2 Tbsp. extra virgin olive oil
1 1/2 cups chopped sweet onion
2 tsp. minced garlic
3 Tbsp. finely chopped fresh sage
1 1/2 cups chopped hazelnuts
12 oz. dry fettuccine (or 1 lb. fresh)
3 Tbsp. extra virgin olive oil
Kosher salt and pepper to taste
1 /2 cup finely chopped
fresh flat-leaf parsley
Heat oil in a large non-
stick skillet over medium-
high heat. Add the onions
and garlic and saute until
soft and golden, about 10
minutes. Add the sage and
hazelnuts and saute for 3
minutes more. Set aside.
(May be made several hours
in advance.)
Bring a large pot of water
to a boil and cook the pasta
according to package direc-
tions. Drain well (do not
rinse). Transfer the pasta to a large
bowl and stir in olive oil. Add the hazel-
nut mixture and season to taste with
salt and pepper. Stir in the parsley and
serve immediately. Makes 6 first-course
servings.

Mrs. Tamaroff's
Spinach Salad
Once, when preparing a menu for a
catering event, my client asked if I would
make her mother-in-law's favorite spin-
ach salad recipe for the party. Here is a
variation of that very salad.
NOTE: I've made this with varying
ingredients with great success: sliced
mushrooms, avocado, cucumber, grape
tomatoes, etc.

On The Menu on page 55

