arts & entertainment >> food For All Special Occasions! Main/ /:.1111.11, 21;1 STAR DELI TI T T Ti T T * Potato Latkes * Handart Lox * Our Regular Tuna & Fat-Free Tuna Hours: Mon-Sat 7-9:30 Sun 7-8 TI T T COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN! MEAT TRAY s8.49 per Can't Be Beat! * Vegetarian Chopped Liver * Homemade If' person SALAD TRAY 59.99 Per person kR kR kR kR kR kR kR kR SALAD TRAY W / LOX & CREAM CHEESE kR Potato Salad & Coleslaw T $13.49 per kR DAIRY TRAY kR $19.99 Per TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR T1 STAR'S TRAYS CANT BE BEAT FOR QUALITY& PRICE! 5 0 R R TI ON STAR'S BEAUTIFUL R TA ALREADY LOW-PRICED R TI R MEAT OR DAIRY TRAYS • Expires 4/15/12 • One Per Order • Not Good Holidays • 10 Person Minimum TA R WITH THIS COUPON T1 R D ELIVERY MATTA BLE T/ TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR $ * 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 $1.00 Off r I r $2.00 Off 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. I. www.leosconeyisland.com 1. .a 1737750 te • THE GALLERY RESTAURANT Belgian Waffles "Best in the area" ar/ BREAKFAST • LUNCH • DINNER ti • 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. -