BEST LAMB CHOPS IN TOWN RESTAURANT arts & entertainment >> food „i0Pir 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 Food sill I I FoT ga lii ill I L CATERING r-ReTeive rReceke ~ FULL SERVICE Dine-in only. Not valid with Specials. Not valid with any other offers. With coupon. Expires 2/29/12 Excludes Lamb Chops I I J L CHILDRENS MENU $4.95 Simple, yet sophisticated. Dine in only. Not valid with Specials. Not valid with any other offers. With coupon. Expires 2/29/12 Excludes Lamb Chops J E 4301 ORCHARD LAKE ROAD WEST BLOOMFIELD I CROSSWINDS PLAZA 248-538-6000 For All Special Occasions! • 1111massar:t Ti TI TI (1111.11, 1111IM.1 , 111111111Lar•11 f;;11111111.11, 111:1 r iar.11.:111La.W.2 * Potato Latices * Handcut Lox * Our Regular Tuna & Fat-Free Tuna Can't Be Beat! * Vegetarian Chopped Liver * Homemade Potato Salad & Coleslaw STAR DELI Ti Ti Ti Ti Hours: Mon-Sat 7-9:30 Sun 7-8 TI Ti Ti TI Ti IZII lltall, 11„*.tilaanl 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 o $19.99P" „ kR IR IR IR IR IR IR IR IR IR IR IR 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 Ti Ti STAR'S TRAYS CANT BE BEAT FOR QUALITY& PRICE! TA OFF Ti Ti ON STAR'S BEAUTIFUL ALREADY LOW-PRICED MEAT OR DAIRY TRAYS • Expires 2/15/12 • T i Ti Ti 4* *** One Per Order • Not Good Holidays • 10 Person Minimum WITH THIS COUPON Lid DEE ,IVERY AVAILABLE . ** * R R R R R R -4( 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.