arts & entertainment >> food

SYMPHONY ORCHESTR

WRCJ 90.9 FM PRESENTS

111LQ
Iry

•

I PIM

5, 1.

conc_ete 6ehe •

MADE POSSIBLE BY THE WILLIAM DAVIDSON FOUNDATION

MOZART'S "JUPITER"

Andrew Grams, conductor
Karen Gomyo, violin

Bach/Webern Ricercare

Britten Violin Concerto

Mozart Symphony No. 41, "Jupiter"

Southfield

D(SO

THU., APR. 4, 2013 AT 7:30 P.M.

AT CONGREGATION SHAAREY ZEDEK
27375 BELL ROAD

DETROIT

LEONARD SLATKIN

B everly Hills

A delicious spring brunch.

SYMPHONY ORCHESTRA

Music Director

A COMMUNITY-SUPPORTED ORCHESTRA

SUN., APR. 7, 2013 AT 3 P.M.

SELIGMAN PERFORMING ARTS CENTER
22305 W.13 MILE ROAD

Generously sponsored by The William
Davidson Foundation with additional support
from the National Endowment for the Arts.

($io for children under

18

and students)

n this week's
menu is an
after-Passover
brunch, or lunch — if
you'd like, with a spring
theme. And nothing says
spring like fresh vegeta-
bles. I like a frittata, easy
to make ahead and serve
leisurely, almost always at
room temperature. I like
to use vegetables that are
in season in Michigan,
including spinach and
morels (or other mushrooms). A

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

— Danny Raskin ,2012

Hol day Tray's

ec

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

$8.99

DAIRY TRAY

HOURS: MON-S 1 T - •

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

$19.99

$9.99 gr..

$13.49 per

I

Expires 4/15/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE

24555 W. 12 MILE ROAD

248-352-7377

SUPPORT OUR COMMUNITY,

SHOP WITH OUR ADVERTISERS!

March 28 • 2013

❑

SALAD TRAY W/
LOX & CREAM CHEESE

Just west of Telegraph Road • Southfield

66

salad, layered and gorgeous, bolsters
the menu and is truly a "do-before"
showstopper.
Start with fresh squeezed
orange or grapefruit juice
(perhaps with a splash
of Prosecco). Or create a
fruity punch — served in
a punch bowl or in pitch-
ers. Float a fruit-filled ice
ring in the bowl, or simply
make lemonade ice cubes
with a few berries in each
cube.
For dessert, perhaps your
favorite vanilla ice cream
with a chocolate drizzle
and biscotti on the side.

SALAD TRAY

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

Mention that you saw them in the JNI

Annabel Cohen
Food Columnist

0

CALL 313.576.5111
OR VISIT DSO.ORG

TICKETS JUST $25

MI1

I

A
=
•RT Y49."•

1820150

SPRING VEGETABLE
FRITTATA

I make this in a large nonstick,
ovenproof skillet. Double or triple
the recipe if desired.
3 Tbsp. olive oil
1 cup chopped onions
1 cup chopped red bell pepper
1 cup 1 /4-inch diced zucchini,
skin on or off
1 cup sliced mushrooms (or 1/2
cup sliced morel mushrooms)
4 cups fresh chopped spinach
(or 10-oz. frozen package, thawed
and drained well)
3 slices of white or whole wheat
bread
2 cups water
8 large eggs
1 cup freshly grated Parmesan,
Swiss, Cheddar or other cheese
1 tsp. kosher salt
1 /2 tsp. freshly ground black pep-
per

Preheat oven to 350 degrees. Heat
the oil over medium-high heat in
a large nonstick, ovenproof skillet.
Add onions, bell pepper, zucchini
and mushrooms, and saute until the

vegetables are tender. Set pan aside
for the vegetables to cool.
Place bread in a bowl, and pour
water over it. Let the bread soak for
a minute, and drain.
Place eggs and cooked vegetables
and the remaining ingredients
(including the now soggy-bread) in
a large bowl, and whisk until well
combined.
Spray the same skillet (do not
clean the skillet beforehand) well
with nonstick cooking spray. Pour the
egg mixture into the skillet, and cook
on the stove on medium heat for 5
minutes (the eggs will not be cooked
through). Place the skillet in the
oven, and bake until the eggs are set
(about 15-20 minutes). Remove from
oven, and cool for about 15 minutes.
To serve, tip the frittata out of the
pan, and slide onto a serving plate
(do not serve the frittata upside
down). Cut into 8 wedges, and serve
warm or at room temperature (the
frittata may be made up to a day
in advance and chilled. Bring to
room temperature before serving,
or reheat at 250 degrees for 30 min-
utes). Makes 8 servings.