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February 07, 2013 - Image 48

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-02-07

Disclaimer: Computer generated plain text may have errors. Read more about this.

arts & entertainment

"Much-heralded Star Deli slow-cooks it's own
tender temptations"

— Danny Raskin ,2012

Specialities

STAR
DELI

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

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

SALAD TRAY

$8.99 person

$9.99 =son

DAIRY TRAY

$19.99 =son

0

SALAD TRAY W/
LOX & CREAM CHEESE

$13.49 =son

Recipes that say, "I love you!"

I

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

Expires 3/15/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE



WIMP

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

1;14



Ii 11‘fitTHI<KIK>K 1

GREEK <LIMN<

HE

1811700

Make Your
V alentine's
Re servations
Now.

"

a

BRUSSELS SPROUTS
SALAD WITH ALMONDS,
CRANBERRIES AND
MANCHEGO CHEESE
Recently, I had a similar salad at
a restaurant in Phoenix. Here is my
version.

.011)

Grilled Octopus.
Chicken Lemonato.
Lavraki-Branzini (whole fish)
qh,
1

• ,Monday & Tuesday Special:

3 split lamb chops full dinner $15.98
hicken lemonato full dinner $9.99

Saturday & Sunday Brunch
- 10-2:30

Salad:
11/2 lbs. Brussels sprouts
'4 cup dried cranberries
'4 cup sliced almonds, lightly
toasted
'4 cup (or more to taste) shaved
Manchego cheese (or shaved
Parmesan cheese)
salt and freshly ground black
pepper to taste

ALL DAY
Sunday thru Thursday
10% off your food bill only.

No other offers accepted with this special please. Holidays

mate Banquet Room
up to 200 people

and weekend not included. Not good with Sunday Brunch.

-41 ■ 1.

Open 7 days a week - Breakfast. Lunch. Dinner

40380 Grand River Between Haggerty & Meadowbrook on the north side • Novi 248-615-2102



-

• •

ak

• •

—I

f

(4)

0

C

Hours:
Tue - Thu 11am-10pm
Fri - 11am-11pm
Sat - 4pm-11pm
• • Sun - 2pm-9pm
• . 1 Closed Monday

0

A

NOW SERVING .): 7
BEER & WINEM

www.mikelarcos.coin c •

2440 Orchard Lake Road • Sylvan Lake, Michigan 48320 • 248-682-9500

48

February 7 • 2013

t's February, and love is in the air.
While Valentine's Day certainly is
not a Jewish holiday,
many of us love to get
those flowers from our
loved ones and remind
those important to us
that they are special to
us.
Some will tell you it's
a Hallmark holiday, and,
well, it is. But so what?
There is certainly no
harm in acknowledg-
ing the people we love
— including children,
friends, even parents —
with a little symbol (a card, a phone
call, a treat) of your esteem.

Dressing:
% cup olive oil
2 Tbsp. cider vinegar
2 Tbsp. honey
2 Tbsp. fresh lemon juice
2 tsp. grained Dijon mustard
1'/2 tsp. minced garlic

Prepare the salad: Quarter the
Brussels sprouts. Set aside. Place a
colander in the sink. Set aside. Bring
a pot of water to a boil over high
heat. Add the Brussels sprouts, and
stir well. Watch the sprouts while
they cook. When the leaves turn
bright green (it only takes a minute
or two of cooking), drain them in the
colander, running cold water over to

Me? I say it with food that is just a
bit more exceptional than everyday
fare. So I will spend a little
extra time, buy some ingre-
dients that are a bit more
expensive and, of course,
serve chocolate, the dessert
of love.
Letting those you know
that you love and appreciate
them — and feeling their
love — will make even the
chilliest February day warmer
and happier. So on this week's
menu are special foods: a
bright and tangy salad; steak,
simple and sublime with sau-
teed mushrooms; and, for dessert, that
requisite chocolate.



stop the cooking process. Drain well.
Set aside.

Prepare the dressing: Combine all
dressing ingredients in a medium
bowl, and whisk well.

Toss the salad: Place the Brussels
sprouts in a large bowl. Add the
cranberries, almonds and about half
of the dressing. Toss well. Add salt
and freshly ground pepper to taste,
and add more dressing, if desired, to
taste. Serve the salad with the shaved
cheese over the top.
Makes 6 servings.

PAN SEARED RIB-EYE
STEAK WITH GARLIC
MUSHROOMS

Steak:
2 boneless rib-eye steaks (21/2-3
lbs. total), each about 11/2-inches
thick (1 hour before cooking, bring
steaks to room temperature)
canola or other vegetable oil (to
coat beef)
kosher salt and freshly ground
black pepper to taste

Mushrooms:
1 Tbsp. olive oil
1 tsp. minced garlic
1 lb. baby bella or white mush-
rooms, sliced

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