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October 10, 2013 - Image 46

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-10-10

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

Hol

Tray's

STAR
DELI

HOURS: MON-SAT 7-9:30 • SUN 7-8

ec

ities

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

SALAD TRAY

$19.99

person

SALAD TRAY W/
LOX & CREAM CHEESE

DAIRY TRAY

$13.49 Peron

person

0

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

$9.99

$9.49 `gr .

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

Expires 11/15/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

1867900

Your choice:
A personal Calzoni, Pizza
or Panini. Includes choice
of Soup or Salad.

Dining Room Only.

Monday-Friday 11 am-3p.m.

$6.50 plus ta

Cucina Italiana.

can't help but remember my many
trips to Italy and, specifically, the
I month I spent in Rome a few years
ago working in the kitchen of a res-
taurant near Piazza
Navona.
While the menu there
was decidedly Roman,
I wandered the city in
those weeks feasting on
food specialties from all
regions. I couldn't get
enough of the wonder-
ful northern Italian
risottos. The coastal
and river fish, available
at almost any restaurant
I walked into, were
simple and savory. I eagerly snatched
up bags of chestnuts, sold in the cooler
months at street corners around the city.
In my book, cucina Italiana — Italian
cuisine — is simply the best.
This week's menu is all about Italian

cuisine, with recipes from the different
regions of Italy.
While it isn't always easy to get the
branzini (Italian sea bass) so ubiquitous
in Rome, I've created a recipe
using the more available salmon.
But if you find branzini (or bran-
zino), grab it; you can substitute it
for the salmon in today's recipe.
Then pop the cork of your
favorite Barolo (yes, red with fish
— why not?), and start dinner.
Choose risotto or pasta as a first
course (or serve both!). Finish
your meal with a selection of
Italian cheeses and fresh fruits.
Then indulge in something
sweet, such as northern Italy's
most famous, rich hot chocolate drink,
a thickened, very decadent concoction
served in almost any bar or cafe.
Mangiare (eat up!) as the tempera-
tures drop, and we begin the countdown
to the late fall holidays.



37646 W. 12 Mile Road

In Halsted Village Shopping Ctr.
Farmington Hills

(248) 994-4000

Locations in Dearborn
Dearborn Heights • Canton
antoniosrestaurant.com

uci

ra

RESTAURANT
PIZZERIA

f •

DETROIT'S ORIGINAL SQUARE

Si„„ 1946

Sie-aw& 67 +4

$2 OffAny Party Tray

Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 10/31/13
JN

$3 OffAny 8-Square Ptaa

Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 10/31/13
JN

THIN CRUST PIZZA

Try /4
MEDITERRANEAN
POMODORO
THE NEW YORKER
ULTIMATE ITALIAN
Imlay

ANTIOXIDANT,
liCrlw-TUSCAN VEGAN &
GLUTEN FREE PIZZAS

Join Buddy's Email Club at www.buddyspizza.com !
31646 Northwestern Hwy. Farmington Hills ph: 248.855.4600 fax: 248.855.3849

Detroit • Warren • Livonia • Dearborn • Pointe Plaza • Auburn Hills • Royal Oak • Bloomfield Hills

Send your college student news from home!

College kids love news from home - the JN will help keep them in

touch with everything that is happening while they are away!

Call us today and we'll take care of the rest

800.875.6621

SPECIAL COLLEGE PRICING $20

L.
per year

10 months • In-state only • Call for out of state special rates

46 October 10 • 2013

RISOTTO
4 Tbsp. butter
1 cup finely chopped onion
4 cups vegetable or chicken broth
11/2 cups Arborio rice
pinch of saffron
1 cup white wine
1 cup freshly grated Parmesan
cheese, plus extra cheese for garnish
1 cup frozen peas, thawed,
optional
salt to taste

Melt butter in a medium saucepan
over medium-high heat. Add the
onions, and saute until very tender
and golden, about 10 minutes.
Add half the broth, and bring
to a boil. Add the rice and saffron,
and bring to a boil. Reduce heat to
medium, and cook the risotto stirring
frequently until most of the broth is
absorbed.
Add remaining broth, and cook
stirring frequently until the broth is
almost absorbed. Add the wine, and
cook stirring until the liquid is nearly
absorbed (the risotto should be ten-
der and creamy — if not add more
wine or broth).
Gently fold in the cheese, and peas
if using, and season to taste with salt.
Garnish with remaining cheese.
Makes 6 appetizer servings.

ROAST SALMON WITH
SALSA VERDE
6 (5 6 oz. portions) boneless

-

skinless salmon fillets
salt and pepper to taste
Salsa Verde:
1/2 cup water
1 Tbsp. red wine vinegar
1 slice Italian bread
2 cups chopped parsley
1/2 tsp. minced garlic
1 large hard-boiled egg yolk,
chopped
1 Tbsp. drained capers
% cup olive oil
sea salt and pepper to taste

Place all salsa verde ingredients in
a food processor, and process until
almost smooth. Chill until ready to
use, up to 2 days. Allow to come to
room temperature at least 1 hour
before serving.
Preheat oven to 450 degrees. Spray
a baking sheet with nonstick cook-
ing spray. Arrange the salmon on
the baking sheet, and season with
salt and pepper. Roast the salmon
for 10-12 minutes, until just cooked
through (do not overcook). Serve the
salmon with the salsa verde spooned
over.
Makes 6 servings.

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