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August 01, 2013 - Image 34

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-08-01

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

"Much-heralded Star Deli slow-cooks its own
tender temptations"

— Danny Raskin, 2012

Tray's a

STAR
LI

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

ec

ivies

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

SALAD TRAY

$9.49 per

$9.99 =son

SALAD TRAY W/
LOX & CREAM CHEESE

DAIRY TRAY

$19.99 =son

$13.49 person

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

Expires 9/15/13. One Per Order. Not Good Holidays.

10 Person Minimum. With this coupon.

W

DELIVERY AVAILABLE

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

Holy Holidays!

1853990

RESTAURANT

Now thru August
Add $1.00 to our Lamb
Chops and get soup, salad
-
and dessert
And
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
think-
ing about the High
Holidays because
this year, they are
earlier than ever —
and I mean ever, at
least in our collective
lifetime. According
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
in 2013:'
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
festivities.
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.

BRAISED CHICKEN
WITH MUSHROOMS
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-
rooms
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.
dried thyme
'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
as needed.
Keep warm until ready to serve;
this recipe may be made in advance
and reheated. Serve sprinkled with
smoked paprika.



wp

71/1-11ilt

AA

4301 ORCHARD LAKE ROAD • WEST BLOOMFIELD • CROSSWINDS PLAZA

248-538-6000

f

1854560

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

Brass Pointe

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner

34

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
pepper.

Makes 6 servings (or 8-10 servings
if using boneless and skinless chicken
breasts).

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