"Much-heralded Star Deli slow-cooks its own
— Danny Raskin, 2012
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
COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!
SALAD TRAY W/
LOX & CREAM CHEESE
On Star's beautiful I
meat or dairy trays
Expires 9/15/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
24555 W. 12 MILE ROAD
Just west of Telegraph Road • Southfield
Now thru August
Add $1.00 to our Lamb
Chops and get soup, salad
Kids 8 and under eat fordi
FREE all day on Sundays!
Ask your,server for details
e're still in the thick of
summer and already
ing about the High
this year, they are
earlier than ever —
and I mean ever, at
least in our collective
to Wikipedia (and
I know this to be
true), "the earliest
date on which Rosh
Hashanah can fall
is Sept. 5, as hap-
pened in 1899 and will happen again
This year, erev Rosh Hashanah
begins the evening of Wednesday,
Sept. 4, just two days after Labor Day.
It means I won't get a chance to
write about Labor Day picnic
food or August tomatoes this
month. Instead, we're going
straight into holiday foods,
including those apples and
honey recipes apropos for the
This week's menu is all about
the proteins: entrees to anchor
the festive meals we often serve
for two days. While these are
more formal than the grilled
foods we've been eating all sum-
mer long, the remaining month's
recipes will be light and summery as
befits the weather.
You can also make this with boneless
and skinless chicken breasts — just
cook it about 20 minutes less.
extra-virgin olive oil
1 chicken (about 3 lbs.), cut into
6 pieces, or your favorite chicken
parts, with skin and bones
2 tsp. kosher salt
'/2 tsp. freshly ground pepper
2 cups sliced onions
1 Tbsp. chopped garlic
1'/2 pounds (24 oz.) sliced mush-
4 to 6 cups chicken stock
2 cups dry white wine
1 can (14-15 oz.) diced tomatoes
4 bay leaves
2 fresh thyme sprigs or 1 tsp.
'4 tsp. crushed red pepper flakes
2 Tbsp. dried parsley flakes
smoked paprika, garnish
Place the chicken pieces in the pan,
skin side down. Brown the chicken.
When the skin is browned, turn the
chicken pieces, and brown on the
other side (do not turn the chicken
until the skin is golden; the skin will
stick to the bottom of the pan and
will release when the skin is cooked
sufficiently). Remove the chicken to a
dish, and set aside.
Lower the heat to medium-high.
Add the onions and garlic, and cook
for another 1-2 minutes. Add the
mushrooms, stock, wine, tomatoes,
bay leaves, thyme, red pepper flakes
and parsley flakes, and cook stir-
ring occasionally until the liquid is
reduced by one-third.
Return the chicken to the pan.
Bring to a boil, and reduce to a sim-
mer for 30-40 minutes until the sauce
is thickened. Adjust salt and pepper
Keep warm until ready to serve;
this recipe may be made in advance
and reheated. Serve sprinkled with
4301 ORCHARD LAKE ROAD • WEST BLOOMFIELD • CROSSWINDS PLAZA
EN Beef Ribs are Back
Baby Back Ribs
$18.99 per slab
10% OFF TOTAL BILL
Excludes tax, tip and beverages. With this ad. Dine in or Carry out. Expires 9/15/13
24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner
August 1 • 2013
Coat a large deep-and-wide pan, or
a Dutch oven, with olive oil, and heat
over high heat.
Pat the chicken skin dry with
paper towel, and season with salt and
Makes 6 servings (or 8-10 servings
if using boneless and skinless chicken