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February 28, 2013 - Image 60

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-02-28

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

NOW OPEN IN FARMINGTON HILLS

"Best
corned beef in
Farmington Hills!"
— Sy Ginsberg

5 oFF

1

.1,

I I ,

$20

1
1
1
I

1 coupon per table.
Cannot be combined with
other offers. Dine in only
after 2pm. No cash value.
Expires 3/13/13.

I
I

arts & entertainment >> food

1

Home of the Big Mouth Sandwich!'

10A1r,it
Aft;

Deli Sandwiches, Soups, Salads,
,,,NY Style Pizza & Catering

1
1

411

I

I

37580 W. 12 Mile Rd.

I

(12 Mile & Halsted, next to Kroger)

248-893-7587

Traditional New York Style
Deli & Catering

HOURS: M-T: 10am-8pm W-F: 10am-9pm
' Sat: 11am-9pm Sun: 11am-5pm

www.bronxdeli.com

Sides for seders.

Meadow Brook Theatre

ic by
Kitt

it

"necite:940.'d /4044,e): '76 Elageteoail

next to normal

Book and Lyrics
by Brian Yorke

...unlike any musical you've seen to date

- ex amine

LP(•

ebruary 1 - March 10

1.1-

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

:19 Arie Lipsky, Conductor

2 Tbsp. flour
2 cups chicken broth (or vegetar-
ian/parve chicken-flavored broth)
2 Tbsp. white balsamic vinegar
salt and pepper to taste

Friday
March 15, 8:00 p.m.
Michigan Theater

featuring:

Potatoes:

2 Tbsp. olive oil
2 lbs. small redskin potatoes cut
into wedges
1 Tbsp. minced garlic or more to
taste
1 tsp. dried rosemary or 1 Tbsp.
fresh
kosher salt and pepper to taste

Rimsky-Korsakov, Scheherazade
Chambers, Crazed for the Flame
Elgar, Cello Concerto in E minor, Op. 85

Your seat is waiting...

(734) 994-4801
www.a2so.com

■1

4\ 7

A -

ARTWORKS.

with special
Amit Peled

MATZAH PUFFS
These remind me of the mandlen
many people add to soup. They're
basically little cream puffs, so if you
want to use these as a side dish — to
soak up that delicious brisket gravy,
or for dessert, go ahead — just make
them larger or into eclair shapes.

'

Restaurant

Italian Cuisine

248.476.0044

Buy one lunch or dinner entree I
and get the second 1/2 off
I

Of equal or lesser value

Not good with any other coupons.
Not good on holidays. One coupon per couple. Up to $30 I
Expires 3/31/13

February

28 • 2013

1 cup water
/2 cup (1 stick) margarine cut
into pieces
1 Tbsp. sugar
1 tsp. kosher salt
1 cup matzah cake meal
4 large eggs

1

Not good with any other coupon.
Not good on holidays. One coupon per couple. Up to $30
Expires 3/31/13

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 miles south of the Palace of Auburn Hills

60

beyond.
Entrees are the anchor
of any meal, but side
dishes give us a chance
to spread our culinary
wings. As with most
meals, side dishes are
the most creative part of
Passover dinners. While
most holiday dishes focus
on tradition and custom-
ary foods — think brisket
and matzah balls — what
you serve alongside these

WHITE BALSAMIC NEW
POTATOES
Sauce:
1 /2 cup minced shallots

Scheherazade

g:

p

assover is just a few short
weeks away. It's time to start
thinking about seders and

1813010

dishes makes the meal interesting
and delectable.
The recipes on this week's menu
are all about Passover side dishes
that are interesting and
contemporary, with com-
plex flavors and contrast-
ing textures.
With a whole week of
flourless eating, try one
of these each day, or like
me, wow everyone at the
seders.
There's something for
everyone here, and veg-
etarians will delight. I can
hardly wait. ❑

Combine all sauce ingredients in
a large saucepan, and bring to a boil
over high heat. Reduce heat, and
cook the sauce until reduced by half,
stirring occasionally. (This may take
up to 15 minutes.)
Preheat oven to 375 degrees. Toss
potatoes, oil, garlic and rosemary in
large bowl. Arrange potato wedges,
rounded side down, on large baking
sheet. Sprinkle with salt and pepper.
Set aside.
Roast potatoes until cooked
through, about 30-40 minutes. Serve
hot with sauce drizzled over. Make
8-10 servings.

Preheat oven to 400 degrees. Line
a baking sheet with parchment, and
set aside. Combine water, margarine,
sugar and salt in a medium saucepan
over medium-high heat, and bring to
a boil. Add the cake meal all at once,
and stir with a wooden spoon until
the mixture is thick and forms a ball
when stirred.
Remove from heat, and add eggs,
one at a time, stirring with the
wooden spoon until each is incorpo-
rated before adding the next (this is
essential).
Use a teaspoon to scoop out
small amounts of the batter onto

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