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40270 14 Mile Road • Commerce Twp.
Between M-5 & Haggerty next to Jimmy Johns
arts & entertainment
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MAPLE RD
248-960-5577
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14 NIILE
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From my table to yours.
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I
made this entire menu just
recently, and — I must say — it
was absolutely delectable. Everyone
really enjoyed it, and it was easy to
prepare. Yes, easy. So, on
this week's menu, it's my
dinner.
I pan-seared salmon,
seasoned only with salt
and pepper, and served
it with baby spinach,
wilted and seasoned with
balsamic vinegar — a
warm salad. Of course,
I could have broiled the
fish (cook for 10 min-
utes, about 6 inches from
the heating element).
The salad could be served cold as well,
with raw spinach, for even more ease.
The potato side dish is a tried-and-
true recipe that looks complicated
but isn't. My mother has been mak-
Now taking reservations for Mother's day Sunday, May 12th!
, s
Fni nae CI a t ns! ni nal; AD ti on ag p
i
here
RISTORANTE
OUR PETIT FILET DINNER
IS HAPPENING AGAIN!
Monday, May 6th - Friday, May 10th
& Monday, May 13th - Friday, May 17th
'21.95
includes Petite Filet, antipasto plate, side of
pasta, salad and soup, potato & vegetable
Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm
33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield
Hi,ka
cojE:' , QCD°3
Hours:
Tue - Thu 11am-10pm
Fri - 11am-11pm
Sat - 4pm-11pm
Sun - 2pm-9pm
Closed Monday
(248) 538-8954
Mother's Day %1>--
-
Open Noon-8 pm
Call Now For -
Reservations!!
SPECIAL OFFER:
etite Filet with Larco's
Famous Zip Sauce
Your choice of soup or salad, $
side of house pasta, potato
and mixed vegetable.
Q
✓
•
•
5 •
Excludes Friday & Saturday
Check out our website
www.mikelarcos.com
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2440 Orchard Lake
Road
–
„ • Sylvan Lake, Michigan 48320 • 248-682-9500
i litS' -Pow
bYealc-Potsi- othytmoYe
RaJits
Nom
Every Thursday Night from 6-8
bring the kids and enjoy
Johnny the Magician!
• Kid's menu • Amazing Sliders
Open
24
hours
10% Senior Citizens discount
Carryout
Fresh ground coffee
FAMILY RESTAURANT
6200 W 12 Mile Rd. • Southfield 248
52
May 2 • 2013
JN
SEARED SALMON WITH
WILTED SPINACH SALAD
6 portions boneless and skinless
salmon fillets (about 5 oz. each)
kosher salt and pepper to taste
olive oil
fresh lemon wedges, garnish
Salad:
1 red bell pepper
'4 cup shaved red onion
1 lb. fresh baby spinach
1 cup garbanzo beans
2 cups (1 pint) halved grape
tomatoes
balsamic vinegar to taste
salt and pepper to taste
Season the salmon fillets with
kosher salt and pepper. Heat a large
skillet over high heat. Add about 11/2
Tbsps. olive oil to the pan, and heat
for 10 seconds. Add the salmon fil-
lets, skin side up, to the pan, and
cook until the salmon releases from
the bottom of the pan (you may have
to do this in batches). Turn the fillets
over, and cook on the other side for
about 1 to 2 minutes more. Transfer
the salmon to a dish, and set aside.
Without cleaning the pan, add
another Tbsp. of oil to the skillet, add
the bell pepper and onions, and saute
for 1 minute. Add the spinach, gar-
banzos and tomatoes, and cook for 1
ing these steak-house-style accordion
potatoes — fanned and golden — for
years, and they have never disap-
pointed. And because they can be
made ahead and kept warm
in a 225-degree oven, there's
no last-minute fussing.
Then there's dessert. If
you've ever been to Gjelina's
restaurant in Venice, Calif.,
you no doubt have tried their
decadent butterscotch pots
de creme, essentially a cross
between pudding and the
best mousse that ever passed
through your lips. It's creamy.
It's rich. It's luxurious.
The recipe I've included is
for eight servings or so, but if you cook
the pots de creme in demitasse cups,
like I did, you'll feed 12 (or more)
hungry guests.
Let me know how you like it.
❑
minute more.
Serve the salad with the salmon
placed over the spinach mixture and
balsamic vinegar drizzled over the
top.
Makes 6 servings.
ACCORDION POTATOES
6 (8 oz. each) Idaho or russet
potatoes
5 Tbsp. melted butter or extra-
virgin olive oil
kosher salt and pepper to taste
1/2 cup freshly grated Parmesan
cheese, divided
1/2 cup crushed potato chips, any
flavor
paprika for garnish
Preheat oven to 400 degrees. Spray
a baking dish with nonstick cooking
spray.
Peel the potatoes. Cut a thin slice
off one side of each potato (this will
keep the potatoes from rolling). Cut
the potatoes crosswise into thin slices
(do nut cut all the way through).
Arrange the potatoes in the baking
dish. Gently pry open the potato
slices and drizzle the butter over each
potato in between the slices. Lightly
season in between the slices with salt
and pepper to taste.
Cover the potatoes with foil, and