>> sponsored by
rikes4
Aalpiet
SY GINSBERG
CORNED BEEF
BRISKET FLAT
and set aside.
Reduce heat to medium-high. Add
the onions, garlic, carrots and celery
to the skillet or pot, and saute the veg-
etables until softened. Add the wine,
and cook, stirring occasionally, until
the liquid is evaporated.
Arrange the vegetables around the
veal in the baking dish. Season the
meat and vegetables with salt and
pepper, and sprinkle the orange peel
over. Pour the beef broth around the
meat, and tuck the bay leaves into the
vegetables. Cover the baking dish with
foil, and cook the veal for 2 hours in
the preheated oven. Remove the veal
from the oven, and chill for several
hours before cutting.
To cut, remove the chilled meat to
a cutting board. Using a thin, sharp
knife, or an electric knife, slice the veal
across the grain. Return the slices to
the baking dish, cover and reheat at
250 degrees for 1 hour or more.
Serve the veal with the vegetables
and remaining liquids on a serving
platter, sprinkled with the chopped
parsley. Makes 6-8 servings.
GRILLED TURKEY BREAST
WITH LEMON, GARLIC AND
HERBS
1 bone-in or boneless turkey
breast, at least 4 lbs.
Herb rub:
3 Tbsp. olive oil
1 tsp. minced garlic
3 Tbsp. chopped fresh thyme
leaves
3 Tbsp. chopped fresh dill
3 Tbsp. chopped fresh mint leaves
1 /4 cup fresh chopped parsley
grated peel or zest of 1 lemon
kosher salt and pepper to taste
juice of 1 lemon
Make herb rub:
Combine all rub ingredients in a
small bowl, and stir well. Set aside.
Make turkey:
Place turkey in a large baking or mari-
nating dish. Use your hands to spread
the herb rub mixture over the turkey
breast on all sides. Cover with plastic
wrap, and chill for 2 hours or up to
one day. Remove from refrigerator one
hour before grilling (may be grilled
several hours before serving).
Preheat grill to medium. Place
turkey breast on the grill, and grill
for about 15 minutes per lb., turning
every half hour or so. The turkey is
done when an instant-read thermom-
eter inserted into the thickest part of
the breast reads about 140 degrees (or
130 degrees if cooking several hours
before serving; in this case, warm the
turkey breast in a 300-degree oven for
1 hour before serving).
Alternatively, you may roast the
turkey breast (12 minutes per lb.) in a
roasting pan in a 375-degree oven.
Let stand 10 minutes before carving.
Makes 8 or more servings (depending
upon the weight of the turkey).
ONION, TOMATO AND
WINE FOIL-ROASTED
BRISKET
SPARTAN
:
RED SKIN
.
SAUERKRAUT • POTATOES • CARROTS •
32 OZ.
3 LB. BAG
GREEN
CABBAGE
3 LB. BAG
21$3 2/$4
1 4-to 41/2-pound flat-cut (also
called first-cut) beef brisket,
trimmed of most fat
1 Tbsp. kosher salt
1 tsp. ground pepper
2 Tbsp. olive oil
4 cups thinly sliced onions
1 can (28 oz.) diced tomatoes with
juices
2 cups dry red wine
2 Tbsp. dried parsley flakes
1 Tbsp. minced garlic
1 Tbsp. brown sugar
1 Tbsp. finely chopped fresh
thyme
8 cups peeled carrots, diagonally
cut into 1-inch chunks
Preheat oven to 325 degrees. Line a
roasting pan (or disposable aluminum
pan) with 2 layers of heavy-duty alu-
minum foil, overlapping the sides. Set
aside.
Sprinkle the brisket all over with
1 Tbsp. kosher salt and 1 tsp. ground
pepper. Spread the onions over the
bottom of the pan, and place brisket,
fat side up, over the onions. Add all
remaining ingredients, except carrots,
to the pan (around the brisket, not
over it). Cover the pan with foil, pinch-
ing the edges well over the other foil to
create a tight seal.
Cook brisket until tender, about 31/2
hours. Uncover; cool 1 hour at room
temperature, or chill up to 24 hours.
Remove brisket to a cutting board,
and cut across grain into 1/4-inch-thick
slices. Discard fat from top of pan
juices if desired.
Place remaining pan ingredients
(and any gelled pan juices) into the
bowl of a food processor or pitcher of
a blender, and process or blend until
smooth. Place the sliced brisket in a
baking dish (or disposable aluminum
pan), overlapping the slices slightly,
and pour the pureed sauce over and
around the brisket.
Arrange the carrots around the bris-
ket, and cover the pan with foil. Cook
uncovered for 1 hour at 325 degrees.
Reduce heat to 250 degrees, cover and
keep warm until ready to serve.
To serve, transfer sliced brisket to a
serving dish, and arrange the carrots
around the sliced beef.
Makes 8 or more servings, depend-
ing upon the weight of the brisket.
•
21 $ 3
C Our take on the traditional recipe is
a slightly sweetened bread made with
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and Michigan sugar. Made from scratch in
our own Central Kitchen, serve it warm
with fresh butter.
3901b.
BUSCH'S
IRISH SODA BREAD
16 OZ.
5.99
molepotlakpliced
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U S CWS
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rikes4 rood Alakier
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Visit www.buschs.com to find all 15 convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1737290
wRq 90.9 HA
presents the Detroit Symphony Orchestra
Neighborhood
SILVERSTEIN PLAYS
BEETHOVEN
MOZART AND
Joseph Silverstein, conductor and violin
Thu., Mar. 8 at 7:3o p.m. v
DETROIT
V° SYMPHONY ORCHESTRA
LEONARD
SLArras Mu, Dir,aor
A COMMUNITY-SUPPORTED ORCHESTRA
as
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Tickets just $25!
at Berman Center for the Performing Arts
on the Eugene and Marcia Applebaum
Jewish Community Campus
6600 W. Maple, West Bloomfield Twp.
Beethoven Coriolan Overture
Mozart Violin Concerto No. 5
Beethoven Symphony No. 2
For tickets, visit www.dso.org/neighborhood
or call 313.576.5111
7:2 44..zcze:._
Carryout &
All Occation
Catering
4
RESTAURANT
New Year, New Dining Experience!
I
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Buy One Meal,
Get Second
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50% off
I I
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1 1
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▪ or greater vcdue. With purchase of 2 beverages. With
▪ coupon only. Cannot be combined with any other g
special offer. One coupon per party please.
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Breakfast & Lunch I
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PIM _
..1.11,_MIL
AINII WV MO.
Open 7 Days A Week • Sunday-Thursday 8-9 • Friday and Saturday 8-10
6215 Orchard Lake Road
(in. Sugar Tree Plaza)
248437-3636
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
March 8 - 2 012
41