"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.