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