BAG GOvillE From Party Trays to pretzelsil , we have everything you need o cheer on your team! • Simply special. t's not difficult to turn an ordinary meal extraordinary by spending a few extra minutes and adding a few extra ingredients to foods we eat often. Think this week's chicken and potatoes — a comforting, winter-friendly meal that's familiar yet the furthest thing from mundane. Simple roast chicken gets a mini-makeover with a sweet and spicy rub and a built-in side dish of red bell peppers and sweet onions. Another side, potatoes — with the surprise of curry, cumin, lemon and fresh cilantro — is a perfect accompaniment to most any entree. And before (or after) the entree, try a creamy baked brie that's an appe- tizer or a dessert! ❑ Save even more time with online shopping! B USCH'S buschs.com/MyWay Pieshr&odjnaitiet BROWN SUGAR, FIG AND WALNUT BAKED BRIE So easy and delicious, this will become an entertaining staple. 13- to 16-oz. uncut Brie cheese round 1 cup fig (or raspberry or apri- cot) preserves or jam '/2 cup light brown sugar 11/2 cups chopped walnuts or pecans Preheat oven to 325 degrees. Place the Brie round in an attrac- tive baking dish. Spread the fig pre- serves over the Brie, and sprinkle the sugar and nuts over the preserves. Bake uncovered for 20-30 minutes until the preserves are bubbly and the nuts browned. Serve immediately in the baking dish with crackers or French bread rounds. Makes 6 or more servings. ROAST CHICKEN WITH ONIONS AND BELL PEPPERS This recipe is perfect with turkey breast as well. Chicken: 8-10 assorted chicken pieces (thighs, drumsticks and breasts) salt and pepper to taste 3 Tbsp. olive oil 1 Tbsp. dried thyme 1 Tbsp. minced garlic '/3 cup honey 2 Tbsp. turmeric 1 tsp. red pepper flakes 1 cup dry white wine Vegetables: 2 large onions, cut into 1-inch pieces 3 red bell peppers, cut into 1-inch pieces 2 Tbsp. olive oil Preheat oven to 350 degrees. Place chicken in a large roasting pan, and season with salt and pepper. Set aside. Combine olive oil, thyme, garlic, honey, turmeric and red pepper flakes in another bowl, and whisk well. Use your hands to rub the mix- ture over the chicken pieces. Prepare the vegetables: Combine the onions, peppers and olive oil, and toss well. Arrange the vegetables around the chicken pieces, and pour the wine over the vegetables. Cover with foil, and cook for 30 minutes. Raise heat to 400 degrees, remove foil and cook another 20 minutes, until the chicken is cooked through. Toss the vegetables, and season to taste with salt and pep- per before serving. Makes 6 servings. WEST BLOOMFIELD FARMINGTON HILLS W. 14 Mile at Farmington 248-539-4581 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. 1798680 4,4Tiasc@©i Let's toast to love with a complimentar y glass of bubbly! Followed by a Olot CURRIED CILANTRO POTATOES 4 course menu for 3 lbs. new potatoes, cut into 1/2-inch wedges 3 Tbsp. extra-virgin olive oil kosher salt and pepper to taste 2 tsp. cumin seed 1 Tbsp. curry powder 1/2 juicy lemon, cut into 4 wedges 1/2 cup fresh chopped cilantro Preheat oven to 450 degrees. Spray a large roasting pan with nonstick cooking spray. Add the potatoes, oil, salt and pepper, cumin seed and curry powder, and toss well. Bake for 20-30 minutes, turning once, until tender and browned. Just before serving, squeeze lemon juice over, and toss with cilantro. Makes 6 servings. $65.00 per couple. Tuesday 2/12 thru Thursday 2/14 41 . with reservations. Assaggi can accommodate all parties large or small Lunch Tuesday-Friday 11:00am -2:00pm Dinner Tuesday-Thursday 5:00-10:00pm Friday & Saturday 5:00 11:00pm • Sunday 4:00-9:00 Closed Monday 330 West Nine Mile Road. Ferndale • P 248 584 3499 Reservations welcomed. Requested for Friday and Saturday www.assaggibistro.com Like us on p 1791410 All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com . January 31 • 2013 69