gay& eft auatatok Cite,e40Paxls 2UP SHIRAZ 750 ML WISCONSIN • 999 CASTLE ROCK 8 CHARDONNAY An intimate autumn dinner. S mall dinners are replacing my holiday extravaganzas and summer big-group gatherings. Break out the autumn offerings! LI MACHE SALAD WITH VINAIGRETTE Dressing: 3 Tbsp. white balsamic vinegar 1 /4 cup extra-virgin olive oil 1 tsp. sugar 1 tsp. kosher salt 1 /2 tsp. fresh ground pepper 1 /2 tsp. Dijon mustard 1 /2 tsp. dried tarragon Salad: 10 cups mache (lamb's lettuce) 1 /3 cup dried currants VEAL CHOPS WITH WINE AND ROSEMARY 1 /4 cup extra-virgin olive oil 2 tsp. minced garlic salt and pepper to taste 6 veal chops (about 4 1/2 lbs.) 1 Tbsp. fresh rosemary leaves 1 cup white wine Arrange chops on a rimmed bak- ing sheet. Rub oil and garlic over the chops, and season with salt and pep- per. Chill until ready to cook, up to a day ahead. Preheat oven to 450 degrees. Place a pan large enough to hold the veal chops in the hot oven (I use a large disposable aluminum pan). Heat a large skillet (cast iron if you have it available) over high heat. Add the chops (as many as fit in the skillet without crowding), and sear 2-3 minutes per side. As the chops are seared, transfer them to a dish. When all the chops are seared, use tongs to arrange them in the pan in the oven (do not pour the meat drip- pings into the pan), and set the timer for 10 minutes. In the skillet used to sear the chops, reduce heat to medium-high, and add the wine to the reserved meat drippings, plus the rosemary. Cook, stirring frequently, for about 2 minutes, until the liquid is reduced by half, scraping up browned bits. Keep the sauce warm. Serve the chops with the wine sauce spooned over. Makes 6 servings. /4 cup chopped wal- nuts, lightly toasted salt and freshly ground pepper to taste SPAGHETTI SQUASH WITH MUSHROOMS 1 2- to 21/2-lb. spaghetti squash, halved lengthwise (scrape out seeds and fibers) 2 Tbsp. butter or olive oil 1 cup chopped onions 1 tsp. minced garlic 3 cups thinly sliced mushrooms '/8 tsp. ground cayenne pepper 1 /2 cup fresh chopped parsley 1 cup white wine salt to taste freshly ground pepper 1 cup freshly grated Parmesan (optional) Wrap the squash halves in plastic wrap, and cook in the microwave on high (cut side up) for 12-15 minutes, or until very soft. Do not unwrap. Cool to the touch. While the squash is cooling, melt the butter or olive oil in a large non- stick skillet over medium-high heat. Add the onions and garlic, and saute for 5 minutes. Add the mushrooms, and cook for 10 minutes more. Add the cayenne pepper, parsley and wine, and cook for 5 minutes more. Season to taste with salt. Using a fork, scrape the flesh from the cooled squash into spaghetti-like strands into a large microwave-safe bowl, and cover with plastic wrap. Cook on high for 5 minutes. Remove from microwave, and toss the squash with the mushroom mixture. Serve the squash sprinkled with freshly ground pepper and Parmesan cheese, if desired. Makes 6 servings. JARLSBERG SWISS CHEESE %110 ou44N6 1 To make the vinaigrette, whisk together Annabel all the dressing Cohen ingredients in a Food medium bowl. Columnist Combine all salad ingredients in a large bowl. Add dressing to taste, and toss well. Adjust salt and pepper to taste. 6 servings. •99 5•991b. 750 ML MILD CHEDDAR CHEESE 3•99lb. mme ' ' witteda ckkiow c6 gi Sale prices are good through Sunday, October 21, 2012. Not all items available at all stores. Questions about Beer, Wine or Liquor? ASK FRED, YOUR FRIENDLY IN-STORE BEVERAGE CONSULTANT Whether you're entertaining, looking for a gift or just browsing for yourself, Fred can help you choose the perfect drink for any occasion. Fred West Bloomfield Save even more time with online shopping! rem buschs.com/MyWay k A/la/pier WEST BLOOMFIELD FARMINGTON HILLS W. 14 Mile at Farmington 248-539-4581 • I® 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. 1776490 Meadow Brook Theatre "iie,.die94,'d ,40,Jatez 7o Eto4de ; THE 11AUNTINQ ; WHITE'S LIES °r DILL 119. USE c,lic the Nos,1 B,hirks laLkson Michigan Premiere 11- October,3 ,..; - 0ctoberpi,f20 7 2 O pen Now!Y111 Today! Bu One Tickets for Any Evening Performance. Call or Visit Our Box Office One With Code Word "HAUNTED" F ree No Valid on Previously Purchased Tickets. FEATURING HENRIETTA HERMELIN WEINBERG! THE HILARIOUS NEW COMEDY BY BEN ANDRON JAN 9 - FEB 3 207 Wilson Hall. Rochester MI 48309 • On the campus of Oakland University Box Office 248.377.3300 • Group Sales 248.370,3316 www.mbtheatre.com or www.ticketmaster.com Beef Ribs Every Monday, Tuesday and Wednesday only!! 10% OFF TOTAL BILL Excludes tax, tip and beverages. With this ad. Dine in or Carry out. Expires 11/15/12 --y7„ Brass Pointe 0%orh 24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377 Open 7 Days a week for lunch & dinner All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com . iN October 11 • 2012 57