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24555 W. 12 MILE ROAD
Just west ofTelegraph Road • Southfield
248•352•7377
OVER 40 LOCATIONS TO SERVE YOU!
Haricots verts
Passover side dishes.
M gybe I'm different, but I like
the challenge of creating
delicious, creative
side dishes to accompany
my favorite Passover brisket
and chicken. Along with the
same-old accompaniments,
many of us yearn for com-
plex flavors; and through
our travels, we know more
than ever what's possible.
There's no reason most
any food cannot be adapted,
if needed, to comply with
Passover customs and rules
so we're pretty lucky we
have so many choices. If
you're Sephardic, as I am,
your options are even greater — we
eat rice and beans with our Passover
meal unlike the Ashkenazim.
In the old days, while some matzah-
based dishes were created
especially for the holiday,
most people prepared the
same foods eaten every
Shabbat — with just a few
modifications for Passover.
Here, we offer some old
and some new ideas —
and hopefully inspiration
to get you thinking about
the possibilities of how you
can adapt your favorite cui-
sine for Passover.
After all, there are eight
days of eating, and gefilte
fish and potato kugel on
a daily basis can get boring very
quickly. ❑
Preparing for Passover, a cooking demonstration hosted by Busch's Fresh
Food Market featuring gourmet chef, cooking instructor and Detroit Jewish
News food columnist Annabel Cohen, takes place 6-7:30 p.m. Thursday,
March 22, at Busch's Fresh Food Market, 33300 W. 14 Mile Road, West
Bloomfield. $10 ticket includes recipes, cooking tips, samples of all the
featured dishes, a $10 Busch's coupon and more! Seating is limited. Tickets
available at the Guest Service Desk or by calling (248) 539-4581.
• Open daily for breakfast, lunch and dinner
• Catering available at all locations
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Purchase of $10.00 or more
Purchase of $20.00 or more
Not valid with any other offer. Not valid
on breakfast specials. With coupon.
Expires 4/30/12
Not valid with any other offer. Not valid
on breakfast specials. With coupon.
Expires 4/30/12
I.
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www.leosconeyisland.com
1.
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te •
THE GALLERY RESTAURANT
Belgian Waffles "Best in the area"
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BREAKFAST • LUNCH • DINNER
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• PEN 7 DAYS: MON.- SAT. 7 a.m.- 9:30 p.m. SUN. 8 a.m.- 9 p.m.
Bloomfield Plaza • 6638 Telegraph Road and Maple • 248-851-0313
www.thegalleryrestaurant2.com
1141 /
54
March 15 • 2012
SALMON CAKES WITH
HORSERADISH GARLIC
SAUCE
Serve as a change from gefilte fish
(or as an entree). The horseradish
garlic sauce is a lighter tasting and
looking (pink or white depending
on whether you use prepared red
or white horseradish) alternative to
plain hot horseradish usually served
with gefilte fish and is delicious with
gefilte fish and any type of poached
fish as well.
Salmon Cakes:
2 lbs. raw salmon fillets (with-
out skin or bones)
1 /2 cup matzah meal (plus more
for dredging the cakes)
1 /2 cup mayonnaise
1 /3 cup finely chopped fresh
basil
2 large eggs
1 cup finely chopped red onion
3 scallions, trimmed and
minced (white and green parts)
1 tsp. chopped fresh dill
2 tsp. hot sauce (such as
Tabasco)
1 tsp. salt
1/2 tsp. black pepper
1 /4 cup vegetable oil, for frying
Horseradish Garlic Sauce:
1 cup regular or light mayon-
naise or Greek yogurt
1 Tbsp. drained capers, chopped
1 tsp. minced garlic
1 /3 cup white or red prepared
horseradish
1 /3 cup grained Dijon mustard,
optional
1 /4 cup lemon juice
Make salmon cakes:
Combine all salmon cake ingredients,
and stir until mixed. Form the mixture
into 8-12 patties, about 11/2 inches
thick. Pour about 1 cup of matzah meal
in a small bowl. Dredge the cakes in
matzah meal, and set aside.
Heat about 1/8-inch oil in a large
skillet over medium-high heat until
hot. Add as many patties as you can
to the skillet without crowding them.
Cook until golden on the underside.
Turn and cook on the other side for
about 2 minutes more. Serve hot,
warm or at room temperature with
the horseradish sauce.
Make sauce:
Combine all the ingredients in a
medium bowl, and mix well. Cover,
and chill up to 4 days before serving.
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