arts & entertainment >> food

Siegetio *Deli ai

On The

3426 1 West Maple Rd. at Haggerty Rd. (248) 926-9555

LAMB RIBS
DINNER
I 6 pieces

r

r

99 I. Den Tray $7.99 per

Daily 'bay s 113.99

etres 7/26/121 1 2 °6 include fmsh

r

99

fruit

expires 7/26/12 1

a

OR SABLE $6991
['APPETIZER
expires 7/26/12 1
excites 7/26/121 IlmauDEs REE COFnE
...

SPECIAL

FOR TWO

AsqSaleil with two

bwAs ef soup

II LOX

r
ir nimt ,
li /1"1
1.11 el Colesknr,
of potato salad,
i. browns, choic e,
-4109s.
I of ans ► eHt & Itoots... 7 tollety; at woe& I I
ex—es 7/26/12 .1 Loaf a RV* BrOaa

.

99

-

r

ROWE FOR TWO 1699 11 ANY LB.

I

F1RESH

muff
Corm
I.

AHD

t I

expires 7/26/12

OF MEAT

JL

✓

expires 7/26/12

a

$799

expires 7/26/12

i

A

a r

a

A

a

LAMB CHOPS SI 199 11 ANY DINNER SPECIAL $099 I
t
li
I DEMMER
I
: MUDS DEM AIR DESSEETe xp lir
i 0 PIECES
fres 7/26/12
expires 7/26/121 1

I

a

a r

✓

I
1 LB. OF
1 LOX

$1 199:: SOUP, SANDWO $1099:
1
expires 7/26/12 ti AND DIM
7/26/12

L

Menu

per person

expires

.11L

,ONG H U4

FINE CHINESE DINING

;4 wonderful adventure in fine dining" — Danny Raskin

4

Summer entertaining.

S

favorite Pissaladiere — a French onion
ummer has settled in. The
tart, made simpler by using prepared,
nights are still long, there are
frozen puff pastry.
no school-year compromises
Salads are a must. Whether they're
to be made and graduation parties are
green and airy and tossed with just a
finally over.
For many, summer means entertain- simple vinaigrette, or composed of a
garden of fresh vegetables, a cool and
ing. The heat and stillness call out for
refreshing salad is always
cool, not-so-fussy foods.
welcome at any meal. The
For some reason, I'm
one I offer this week — with
reminded of Italy in this
radicchio, oranges, walnuts,
season. Perhaps it's the way
peas and blue cheese— is
the Italians entertain that
like eating sunshine.
seems so summery — with
For dinner — another
words like "easy,""fresh" and
one-dish extravaganza:
"colorful" as descriptors
Cioppino is a fish stew that
for almost any recipe. No
seems to be loved by many.
surprise then that on this
0
Traditionally, it's prepared
week's menu is easy, fresh
Ann abel
with
fish and shellfish, but
and colorful fare.
Co hen
my
kosher-style
version
For appetizers, I often
Fo od
includes
only
fish.
It's hot
take the no-work approach
Colu mnist
and brothy, yet light and
but usually add a showstop-
summery. Go figure.
per as well. While I may
While Detroit isn't exactly the
simply fill bowls and baskets with
Amalfi coast, we should be thankful
really good olives, sliced roasted red
it's still summer and gorgeous — and
peppers, a log of Chevre (or any other
everything tastes better when pre-
cheese), grape tomatoes and sugar
pared just for this season. 'II
snap peas, I'll also make my fallback

PISSALADIERE

This was one of the first recipes I
made when I started catering. If
you're not an anchovy fan, simply
leave them off or serve them on the
side.

Open 7 days a, week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghualinedining.com

Make Reservation at Moes for this weekend!!

11

Buy one Dinner
get one FREE

I

111

Check out Moe's
Otddoor Patio!!

I

$ 5.00 off

any purchase of $20.00 or more

Sunday thru Thursday after 3pm

With purchase of two beverages with coupon.
With coupon. Expires 9/6/12. Dine-in only.

(not to include alcoholic beverages)

i I

With coupon. Expires 9/8/12. Dine-in only.

-,
Moe's on Ten

Leon's. Family Dining

39455 West 10 Mile, Novi

29710 Wixom Road • Wixom

ilaw Aso no ow as al it

▪

Cid 1.11. NIS

—

ill MI M• NM =I

248.926.5880

248.478.9742

www.leonsofwixom.com

www.moesonl 0.com

open for breakfast - lunch - dinner

38

July 12 • 2012

iN

'A cup extra-virgin olive oil
3 lbs. (about 5 large) onions,
peeled, halved and cut into thin
slices
1/2 tsp. crumbled dried rosemary
1 /2 tsp. dried thyme, crumbled
1 tsp. brown sugar
1 package (about 17 oz.) frozen
puff pastry, thawed
1 cup breadcrumbs
20 anchovies, packed in oil,
drained
1 /2 cup Nicoise olives (not pitted)

Heat oil in a large pot over
medium-high heat. Add the onions,
rosemary and thyme, and cook, stir-
ring frequently, until the onions are
softened, about 10 minutes. Reduce
heat to medium, and cover the pot.
Cook for about 20 minutes more,
stirring once or twice. Add the sugar,
and cook the onions, uncovered, for

about 10 minutes more, stirring fre-
quently, until the onions are golden
and the liquid is evaporated. Transfer
the onions to a colander, and drain
for about 20 minutes. Set aside.
Preheat oven to 400 degrees. Spray
a baking sheet with sides with non-
stick cooking spray.
Unfold puff pastry sheets, and
press into the baking sheet, pressing
the seams in the center to seal the
dough. Sprinkle the dough with the
breadcrumbs. Transfer the onions
to the dough, and spread to cover.
Arrange the anchovies and olives
decoratively on top.
Bake, uncovered, for about 20
minutes or until the pastry is golden.
Allow to cool to room temperature
before cutting into squares.
Makes 12 large first-course servings.