For All Special Occasions!
tt
1 11111a r, 2 I.:1 i 11111∎V+1 :1
Ti
Ti
Ti
'L 1 1 i ■ Z+111:1 Mar..' 1;11 It ar.1 I
* 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
Las I;111161, 1r;iiltak•li'
COMPARE OUR tR
LOW PRICES IR
WITH ANY
tR
DELICATESSEN tR
IN TOWN!,
tit
MEAT TRAY
$7.99 per
per-son
SALAD TRAY
ER
$ I 9 .99 Per
person
ER
SALAD TRAY W/
LOX & CREAM CHEESE ER
s13.49 per
Ti
DAIRY TRAyPerson ER
Ti
► R
s19.99Per
Ti
ER
TIER *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR
T A
TI
T i
STAR'S TRAYS CANT BE BEAT FOR QUALITY& PRICE!
$5 OFF
Osso bucco (bone with a hole) references the marrow hole at the center of
the crosscut veal shank.
ON STAR'S BEAUTIFUL
ALREADY LOW-PRICED
MEAT OR DAIRY TRAYS
• Expires 2/15/12 •
One Per Order • Not Good Holidays • 10 Person Minimum
WITTUTHIS COUPON
Ti
R
R
R
DELI VERY ANAL LAME
TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR
24555 W. 12 MILE ROAD
Just west of Teiegrapi) Road • Southfield
248.35207377
Enter to Win two tickets to the show
Love, Loss, azd_ - What I WOre
Daryl Roth presents
Love, Loss,
What, Wore
an intimate collection of stories by
Nora Ephron.
and
Based on the book by Ilene Beckerman
directed by Karen Carpenter
Gem Theatre • Feb. 8-March 4
Tickets: Gem Theatre and Fisher Theatre box offices, ticketmaster.com .
313-963-9800 or 800-982-2787 • Info: BroadwaylnDetroit.com • GemTheatre.com
C H n Y
Broadway In Detroit 50th Anniversary Season sponsored by
A ail
I
OFF
1Z70
Total Bill
I
I
(excludes tax & tip)
I
I With coupon - not valid with any other offers I
1. ..
w.
BREAKFAST • BRUNCH
moo
N.
IMP
Oltel ',TOR
•
OPEN 7 DAYS 6:30 AM TO 3:00 PM
"Our breakfast and lunch is so good,
we can leave dinner to someone else!"
FREE
COFFEE
27909 Orchard Lake Rd.
Corner of 12 Mile in the Orchard 12 Plaza • Farmington Hills
With purchase of meal
Carry out available - call about delivery
248-994-7388
i
With coupon - not valid with any other offers
v* OW OW AN Nroe
Ask about our Scrambler Packs - Breakfast to go for 10
38
January 19 . 2012
W
hen the mercury dips,
I move my life indoors.
With all that inside time,
my house becomes more
organized and tidy. The
perfect combination of time
and tidiness equals dinner
invitations for small groups.
As an entertainer, I like
to invite guests into my
warm home and serve
them an equally warm (in
every sense of the word)
meal. Usually, winter fare
in these parts includes a
one-dish meal spooned
steaming-hot into large
shallow bowls.
Some years ago, I spent
a month in Milan, Italy, working and
living. It was there that I refined my
recipe for this veal shank stew. Osso
bucco, my favorite veal dish, is a
MARINATED ARTICHOKE
BRUSCHETTA
1 cup drained, marinated arti-
choke hearts, chopped
1/2 cup chopped shallots
1 /4 cup mayonnaise
freshly grated Parmesan cheese
(or parve cheese)
baguette
Delia Ephron
Group sales (10+) call 313-463-4216
A Milanese favorite: osso bucco.
Preheat oven to 375 degrees.
Combine artichoke hearts, shallots,
mayonnaise and cheese in a medium
bowl. Slice the baguette into 1/4-inch
slices. Top about 24 baguette slices
with artichoke mixture. Arrange
slices in a single layer on a large bak-
ing sheet. Bake for 10-15 minutes,
until the topping is bubbly and the
edges of the bread are golden. Serve
hot or warm.
Makes 6 or more servings.
OSSO BUCCO
4 lbs. veal shanks, crosscut into
2- to 3-inch pieces
kosher salt and freshly ground
specialty of Milan. I like mine with
lots of vegetables and tomatoes and
served with pappardelle (those wide,
flat noodles) or pureed
potatoes, risotto or polenta
(I've even served it with
creamy grits!).
Along with my usual
bowls-full of nibbles, such
as grape tomatoes, olives
and spiced nuts, I'll start
with a simple appetizer:
Something warm and
creamy sounds good. A
play on artichoke dip in
the form of bruschetta is
so easy and delicious. Then
a salad — mixed greens
with fresh lemon juice and
olive oil, followed by the osso bucco.
And for dessert, pear or apple cro-
stata, a free form pie to keep with the
Italian theme.
pepper
1 /2
cup flour
/4 cup olive oil
1 cup chopped onion
2 tsp. minced garlic
1 /2 cup chopped celery
1 cup chopped carrots
1 can (about 28 oz.) diced toma-
toes in juice
1 can (about 14 oz.) chicken
broth (or homemade)
2 cups dry white wine
2 Tbsp. fresh thyme leaves (or 2
tsp. dried)
2 Tbsp. dried parsley flakes
1 bay leaf
1 tsp. salt
1/2 tsp. fresh ground pepper
1
Preheat oven to 325 degrees.
Use paper towel to dry shanks, and
season them lightly with salt and
pepper. Set aside.
Place the flour in a large zipper-
style bag, and add the shanks (you
will only be able to fit about 2-3
shanks comfortably). Shake the
bag to coat the shanks. Repeat with