>> 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 the best butter, heavy cream, flour, raisins 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 Sale prices are good through Sunday, March 18, 2012. Not all items available at all stores. Save even more time with online shopping! U S CWS buschs.com/MyWay rikes4 rood Alakier WEST BLOOMFIELD FARMINGTON HILLS W. 14 Mile at Farmington 248-539-4581 • ® 248-855-1745 Grand River Avenue at Drake 248-427-7400 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 f- 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 i Buy One Meal, Get Second I 50% off I I iI . . 1 1 I Expires 3131112. When you purchase a 2nd of equal I I ▪ 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. li I I ar..sop ma ow as Not am as IMF 11•11 ISO Breakfast & Lunch I lOam - 4 p m 0 ff Total Bill' Expires 3131112. With coupon only. Cannot be combined with any other special offer i One coupon per party please. ... 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