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"Mt4cli -6(rAlcied Star Deli slow-cooks
its °wt., +older totiptAtiotis"

Datitly

2012

Spec a ccasions!

For

STAR
DELI

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY
$8•49 =son

$9.99

DAIRY TRAY

$19.99 =on

HOURS: MON-SAT 7-9:30 • SUN 7-8

* Potato Latkes
* Handcut Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
* Vegetarian Chopped Liver
Homemade Potato Salad
&'Coleslaw

SALAD TRAY

=SOO

SALAD TRAY W/
LOX & CREAM CHEESE

A perfect, yet simple, summer meal.

$13.49 =on

A

On Star's beautiful
already low-priced
meat or dairy trays

Expires 8/15/12. One Per Order. Not Good Holidays.
10 Person Minimum, With this cou s sn.

1

a

DELIVERY AVAILABLE

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

1767860

, iv:/c4),E( , 1 :; GREAT LAKES PIZZA COLLECTION

Inspired by our great state of Michigan ! Try
The Lake Erie, The Lake Huron, The Lake Michigan,
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of the safes will be

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A "thinner" crust featuring 9 grains

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36

haps a simple salad or roasted green
beans (toss the beans with a little olive
oil, arrange on a rimmed
baking sheet and cook at
450 degrees for a mere 10
minutes).
For a perfect ending,
serve a luxurious, toasted-
coconut ice-cream dessert
that wows with its accou-
terments: a sweet and tart
dried cherry compote and
homemade ganache sauce,
the stuff that's used as the
center of chocolate truffles.
This meal satisfies the
gourmands among us, yet
is simple enough to pre-
pare ahead of time and serve any day
of the week.

TOMATO, AVOCADO AND
BLACK BEAN GAZPACHO
3 large tomatoes
1 /2 cucumber, peeled
1 yellow bell pepper
1 /2 small red or Bermuda onion
1 /3 cup fresh chopped cilantro
leaves
2 Tbsp. fresh lemon juice
1h cup drained black beans
1 avocado, peeled, pitted and
chopped
salt and pepper to taste
1-2 cups spicy tomato juice or
Bloody Mary mix (to taste)
hot pepper sauce, such as
Tabasco, to taste

1 /2 cup or more Panko or plain
breadcrumbs
I/2 cup grated Parmesan cheese
'/3 cup slivered almonds, lightly
toasted

Igo"—

GLUTEN-FREE SQUARE PIZZA

I

$3 OffAiy8-Square Pima

Offering

DETROIT'S ORIGINAL

Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 8/31/12
JN

Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 8/31/12
JN

ro 1110: Mimic, for the Great Lake.,

cool summer soup. A roasted
fish that's cooked in 10
minutes. A des-
sert that's so luxurious it'll
become a staple of your
summer-cooking repertoire.
That's my recipe for a perfect
— and simple — summer
meal.
Gazpacho is not only apro-
pos for the season, it practi-
cally defines it. Tomatoes
this time of year practically
leap off their vines. And
my tilapia recipe, one I cre-
ated as a simple recipe for a
cooking class, is a flavorful
(not to mention dressy) way
to serve this inexpensive fish. All that's
needed to complete the plate is per-

Cut tomatoes into chunks, and place
in the bowl of a food processor. Pulse
until smooth, but not liquid (leave a
few chunks), and transfer to a large
bowl. Chop the cucumber fine in the
food processor, and add to the toma-
toes. Repeat with the bell pepper and
onion. Add the remaining ingredients,
and stir well. Chill until ready to serve.
Makes 6 servings.

TILAPIA WITH MUSTARD,
HORSERADISH, PANKO
AND PARMESAN
6 tilapia fillets, skin and bones
removed
kosher salt and pepper to taste
1/2 cup mayonnaise
3 Tbsp. grainy Dijon mustard
3 Tbsp. prepared white horserad-
ish

Line a baking sheet with parch-
ment. Preheat the oven to 450 degrees.
Arrange fillets in a single layer on the
prepared pan. Lightly season the fish
with salt and pepper. Set aside.
Combine the mayonnaise, mustard
and horseradish in a small bowl.
Spread this mixture over the fish.
Sprinkle the fish with the bread-
crumbs, and top with Parmesan.
Cook for 10 minutes and remove
immediately from the oven. Serve hot,
sprinkled with the slivered almonds.
Makes 6 servings.

TOASTED-COCONUT
ICE-CREAM BALLS
WITH STEWED DRIED
CHERRIES AND GANACHE
3 cups shredded sweetened coconut
1 quart coconut or vanilla ice
cream
Cherries:
2 cups dried sweetened cherries
2 cups dry red wine
1 /2 cup sugar
Heat a large skillet over medium-
high heat. Add the coconut, and saute
until golden, about 3-5 minutes. Cool
completely. Spread the coconut on a
dinner-sized plate. Set aside.
Make ice cream balls: Using an ice-
cream scoop, scoop out 6 scoops of

