arts & entertainment >> food RESTAURANT - gXcl15),W 0) WiN DINNER SPECIALS 12.9 5 STARTING AT $ INCLUDES BREAD BASKET AND SOUP PARTY TRAYS AVAILABLE PRIVATE DINING ROOM FULL BAR FULL SERVICE CATERING Receive 10% Off 10% Off Total CHILDRENS MENU $ 4 . 95 Total Food Bill Food Bill DIne-in only. Not valid with Specials. Not valid with any other offers. With coupon. Expires 05/15/11 Excludes Lamb Cho. Dine-in only. Not valid with Specials. 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 - Sunday-Thursday 15% OFF 15% OFF TOTAL FOOD BILL TOTAL FOOD BILL 11 OPEN 7 DAYS A WEEK! ii l 1 10% off on Fri and Sat Not good with any other offer U 10% off on Fri and Sat Not good with any other offer a Good with coupon. Expires 5/15/1 1" Good with coupon. Expires 5/15/1 _ 1 - OM & = (2481 538-8954 33210 W. 14 Mile Rd In Simsbury Plaza, just east of Farmington Rd. West Bloomfield = Mon-Thurs: 4pm-10pm • Fri: 11am-11pm Sat: 4pm-11pm • Sun: 4pm-9pm &500 1.IM WIN 1 I IV OFF Any Sandwich Tray or Large Deli Tray I 8 person minimum Thru June 20, 2011 141 is• .... Building Bloomfield's Favorite Sandwiches Since 1992 Dine in • Carry out • Catering • Trays 248-540-7220 877 West Long Lake at Telegraph • Mon-Fri 9-9 Sat 9:30 - 7 SUPPORT OUR COMMUNITY, SHOP WITH OUR ADVERTISERS! Mention that you saw them in the JN! Visit Aontine.us 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