arts & entertainment

DETROIT SYMPHONY ORCHESTRA

a .aroc

•

. .

MADE POSSIBLE BY THE WILLIAM DAVIDSON FOUNDATION

ENJOY 4 DSO CONCERTS IN YOUR
NEIGHBORHOOD FOR JUST $100!

11 -. i; INW

1

BERMAN CENTER FOR
THE PERFORMING ARTS
IN WEST BLOOMFIELD

CONGREGATION
SHAAREY ZEDEK
IN SOUTHFIELD

THURSDAYS AT 7:30 P.M.

THURSDAYS AT 7:30 P.M.

6600W. MAPLE RD.

27375 BELL RD.

January 16, 2014 • March 13, 2014
May 8, 2014. July 17, 2014

Thanksgiving leftovers.

0

January 9, 2014 • February 20, 20
April 24, 2014 • June 26, 2014

Call 313.576.5111 or visit dso.org/neighborhood to subscribe today.

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

rhrsu °Pell
0 ay& Frit,
If 281/I& 2 :

— Danny Raskin, 2012

Order your

I

Trays Specialties today!

TAR
ELI

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

SALAD TRAY

DAIRY TRAY

SALAD TRAY W/
LOX & CREAM CHEESE

$10.99=0,,

$9.99 person

$20.99 person

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
eColeslaw

MEAT TRAY

$14.49

=.„

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

Expires 12/12/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE

I

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

sposiTA

, s

1879790

Italian Dining
in a Casual Atmosphere
m

RISTORANTE

OUR PETIT FILET DINNER
IS HAPPENING AGAIN!

Monday December 2nd thru Friday December 6th

Monday December 9th thru Friday December 13th

includes Petite Filet, antipasto plate, side of
pasta, salad and soup, potato & vegetable

Mon-Thurs: 9pm-lOpm • Fri: 11am-11pm
Sat: 9pm-11pm • Sun: 9pm-9pm

74

Jvember 28 • 2013

(248) 538-8954

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield

K, let's talk turkey. After
the Thanksgiving meal,
there are usually plenty of
turkey leftovers. It's time
to recycle and repurpose
this delicious poultry into
something else. Something
delicious. Something
everyone will want to eat.
Dark meat or light meat
— use them alone, or mix
and match. Of course, if
your family prefers one
over the other, simply use
your favorite and toss the
rest (including bones) into
a large pot. Fill the pot
with cold water, bring to a
boil and cook for about 2 hours (add-
ing more water if needed) to make
turkey stock, which can be the basis
for most any soup.
Use cooked turkey just as you
would chicken that's cooked. For

HEARTY TURKEY
MUSHROOM QUINOA
SOUP
11/2 lbs. button or white mush-
rooms
3 Tbsp. butter or olive oil
11/2 cup chopped yellow or white
onion
1 tsp. chopped garlic, optional
1 cup 1/4-inch diced celery
11/2 cups 1/4-inch diced carrots
1 Tbsp. dried parsley flakes
8 cups chicken broth
2 cups shredded cooked turkey
1 bay leaf
salt and freshly ground pepper
to taste
'4 cup Sherry wine (optional)
11/2 cup cooked quinoa (prepare
in water)

Trim the ends of the mushroom
stems, and place the mushrooms in a
colander. Rinse them, turning them
with your hands, to remove any soil.
Slice the mushrooms.
Heat the oil in a large soup pot
over medium-high heat. Add the
onions and garlic, and saute for 3

example, your favorite chicken salad
recipe is easily adapted using turkey.
In fact, my favorite way to enjoy
cooked turkey is to chop
it up and add mayonnaise,
a bit of Dijon mustard,
toasted walnuts, halved
grapes, some fresh dill,
and salt and pepper
to taste for a basic, yet
delightful, turkey salad.
If you're frantically
looking for more creative
ways to make the most
of what's left of your
Thanksgiving meal's main
attraction, read on.
Rather than the usual

fare you've prepared forever, these are
contemporary and savory ideas that
you'll want to use all year long. With
recipes this easy and mouth-watering,
you may just go out and roast more
turkey — just for the leftovers.

❑

minutes. Add the celery, and saute
for 3 minutes more. Add the carrots
and parsley, and stir well. Add the
broth, turkey, mushrooms and bay
leaf, and stir well.
Bring soup to a boil again. Add
1 tsp. of salt and 1/2 tsp. of pepper,
reduce heat to simmer, cover and
cook for 30 minutes. Stir in the
Sherry (if using), and cook for 10
minutes more. Adjust salt and pepper
to taste.
Serve hot with the cooked quinoa
stirred into the soup just before serv-
ing.

Makes 8 servings.

TURKEY VEGETABLE
SALAD WITH ROASTED
RED PEPPER DRESSING

Salad:
8 cups chopped romaine lettuce
2 cups chopped radicchio
3 cups chopped cooked turkey
meat
1 cup finely chopped red or
Bermuda onion