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DINNER SPECIALS
119 5
STARTING AT $
INCLUDES BREAD BASKET
AND SOUP
PARTY TRAYS AVA I LAB L E
FULL BAR
PRIVATE
DINING
ROOM
10%Off I 10 %Off
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FULL SERVICE
Dine-in only.
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With coupon. Expires 2/29/12
Excludes Lamb Chops
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CHILDRENS MENU $4.95
Simple, yet sophisticated.
Dine in only.
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Not valid with any other offers.
With coupon. Expires 2/29/12
Excludes Lamb Chops
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4301 ORCHARD LAKE ROAD
WEST BLOOMFIELD I CROSSWINDS PLAZA
248-538-6000
For All Special Occasions!
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* Potato Latices
* Handcut Lox
* Our Regular
Tuna &
Fat-Free Tuna
Can't Be Beat!
* Vegetarian
Chopped Liver
* Homemade
Potato Salad
& Coleslaw
STAR
DELI
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Hours:
Mon-Sat 7-9:30
Sun 7-8
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COMPARE OUR
LOW PRICES
WITH ANY
DELICATESSEN
IN TOWN!
MEAT TRAY
s7 ■ 99 Per
Person
SALADTRAY
59.99 Per
Pe lson
SALAD TRAY W/
LOX & CREAM CHEESE
$13.49 per
DAIRY TRAY
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$19.99P" „
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very once in while, we like to
create a memorable — espe-
cially special — meal. This is
it — light, yet hearty and
warm, and perfect for the
January chill. What's more,
all the recipes are on the
healthy side and can be pre-
pared ahead with just a bit
of last-minute prep.
On this week's menu is
a simple, yet sophisticated
evening of dining. A silky
pureed soup, a simple fish
preparation (I'd serve fresh
cooked brown rice and
steamed asparagus or sau-
teed spinach with olive oil
and garlic as sides) and an
unusual dessert.
Black cod is familiar to many in
the form of smoked sable (the kind
you get at a deli). Most often, it's from
Alaskan waters and extremely delicate
in flavor and texture (which
is why it's often called
"sablefish"). It's pricey, and
you may have to arrange
to purchase it through
your fishmonger. If it's not
available, try another firm-
fleshed fish (the marinade
works well with most any
mild, meaty fish — think
halibut and salmon).
Roasting pears is a novel
way to get the feeling or
taste of pie without the
crust or the fuss. This des-
sert is dressy and rustic at
the same time. While I specify pears,
apples work just as well. ❑
TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR
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STAR'S TRAYS CANT BE BEAT FOR QUALITY& PRICE!
TA
OFF
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ON STAR'S BEAUTIFUL
ALREADY LOW-PRICED
MEAT OR DAIRY TRAYS
• Expires 2/15/12 •
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4* ***
One Per Order • Not Good Holidays • 10 Person Minimum
WITH THIS COUPON
Lid DEE ,IVERY AVAILABLE
. ** *
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TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR
24555 W. 12 MILE ROAD
just west ofTelegraph Road • Southfield
248.352-7377
1 lb. leeks
1 cup chopped celery
1 /2 tsp. minced garlic
1 lb. peeled small white pota-
toes, cut into 1/2-inch pieces
6 cups water
2 cups milk
salt to taste
white pepper to taste
1 /4 cup fresh minced chives or
scallions
Slice the whites and very pale
green parts of the leeks into thin
rounds, or chop into small pieces.
Place the leeks in a colander, and
rinse the leeks very well, separating
the rings (do not use the dark green
10% OFF
TOTAL BILL
Excludes tax, tip and beverages. With this ad.
Dine in or Carry out. Expires 2/29/12
gy-he Brass Pointe p%,./
24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner
1724070
42
January 12 2012
POTATO LEEK SOUP
Most potato soups contain butter
and heavy whipping cream or half-
and-half. This one uses milk — a
big savings in fat and calories. To
turn this into a more luxurious
soup, try stirring in some shredded
cheese just before serving.
parts). Place the leeks, celery and
garlic in a large pot, and cover with
water. Bring to a boil over high heat,
reduce heat to medium-high and
simmer for 30 minutes until tender.
Add the potatoes and about 6 cups
water (enough to cover the potatoes).
Bring to a boil over high heat, reduce
heat to medium-high and simmer for
30 minutes more, until the potatoes
are tender. Remove from heat. and
cool for 20 minutes or more.
Transfer the mixture to a food
processor or blender, and process or
puree until smooth (you will need
to do this in batches). Alternately,
you can puree this soup using an
immersion blender.
Pour the soup back into the pot,
and stir in the milk and seasonings.
Heat the soup to boiling, reduce heat
to simmer and cook for 10 minutes
more. Adjust salt and pepper, and
serve hot, with minced chives or
scallions sprinkled on top.
Makes 6 servings.