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"Much-heralded Star Deli
slow-cooks its own
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Menu
— Danny Raskin, 2012
Order your
Holiday Trays &
Specialties today!
Indian-style supper.
0
ELI
n the menu this week is an Indian stew made with
eggplant. You can westernize it by serving it over
mashed potatoes or polenta, or even creamy grits.
Or, serve it with clove-scented Jasmine rice as I do. End the
meal with mango clafouti, a not-too-sweet, coffee-type cake
with a custard-type consistency, served warm, with fresh
whipped cream on the side.
COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!
MEAT TRAY
$9.99 person
Cut the eggplant into 1-inch slices,
and brush with olive oil. Grill over
high heat, turning once or twice, until
the eggplant is charred on both sides;
or place the eggplant slices on a bak-
ing sheet, and cook in a preheated
450-degree oven for about 20 minutes.
Cool and chop. Set aside.
Heat the oil in a large skillet over
medium-high heat. Add the onions
and cumin seeds, and saute until the
onion is tender. Add the eggplant,
tomatoes, ginger, curry, jalapeno and
garlic, and saute for 1 minute. Cover,
and cook 10 minutes. Remove lid,
reduce heat to simmer and cook for 10
minutes more. Adjust salt to taste.
Serve hot, garnished with cilantro
and lime wedges and with yogurt on
the side. Makes 6 servings.
CLOVE-SCENTED
JASMINE RICE
2 Tbsp. ghee or butter
1 cup chopped onions
1 tsp. minced garlic
2 cups jasmine rice
31/2 cups water
1 tsp. fine sea salt
1 tsp. Indian mustard seeds
SALAD TRAY
$20.99 person
$10.99 =0,„
SALAD TRAY W/ LOX & CREAM CHEESE
$14.49 person
OFF
Potato Latkes * Handcut Lox
Our Regular Tuna & Fat-Free Tuna Can't Be Beat!
Vegetarian Chopped Liver
Homemade Potato Salad & Coleslaw
❑
BAINGAN
BHARTA
I know olive oil
isn't "Indian" per
se, but it's what I use for this Indian
eggplant dish. If you'd like, add a
pound of cooked ground lamb to this
dish to make a non-vegetarian version.
2 medium eggplants (about 2 lbs.)
2 Tbsp. olive oil (not extra-virgin),
plus more for brushing on eggplant
1 cup chopped onions
1 tsp. cumin seeds
2 cups'/2-inch diced tomatoes
1 Tbsp. minced ginger
1 Tbsp. curry powder
'/2-1 fresh jalapeno pepper, minced
2 tsp. minced garlic
fine sea salt to taste (start with 1
tsp.)
1 /4 bunch cilantro, finely chopped
(garnish)
fresh lime wedges (garnish)
2 cups plain yogurt (Indian-style
yogurt if you can find it) (garnish)
DAIRY TRAY
'/4 tsp. cayenne pepper
5 whole cloves
1 cup chopped scallions, garnish
HOURS: MON-SAT 7-9:30 • SUN 7-8
24555 W. 12 MILE ROAD
Melt ghee or butter in a medium
saucepan over medium-high heat. Add
the onions and garlic, and saute for 2
minutes. Add the rice, and saute for 2
minutes more.
Add water, salt, mustard seeds,
cayenne pepper and cloves, and stir to
combine.
Bring to a boil over high heat. Reduce
heat to simmer, and cover the saucepan.
Cook for 20 minutes. Remove from
heat, and let stand for another 10 min-
utes or more (the rice will keep hot for
more than 30 minutes like this). Stir
again before serving. Makes 6 servings.
On Star's beautiful already
low-priced meat or dairy trays
Just west of Telegraph Road • Southfield
248-352-7377
Expires 3/5/14. One Per Order. Not Good Holidays. I
10 Person Minimum. With this coupon.
I
DELIVERY AVAILABLE
www.stardeli.net
1893140
MANGO CLAFOUTI
Clafouti, or clafoutis, is a cross between
coffee cake and bread pudding. If fresh
mangos aren't available, use canned,
drained well.
5 Tbsp. butter, melted
1 cup flour
1 /2 cup sugar
1 /2 tsp. salt
4 large eggs
P/4 cups milk
2 tsp. vanilla
21/2 cups fresh 1-inch mango cubes
confectioner's sugar (garnish)
fresh whipped cream (garnish)
1 /2 cup chopped pistachios (garnish)
Preheat oven to 350 degrees.
Line a 9- x 9-inch baking dish (or
any shallow 2-quart baking dish) with
parchment (it's OK if the edges stick
up over the sides of the baking dish).
Spray the parchment with nonstick
cooking spray.
Combine butter, flour, sugar and
salt in the bowl of a food processor,
and pulse to mix. Add eggs, milk and
vanilla, and process for 20 seconds.
Arrange the mangos in the prepared
baking dish. Pour the batter over the
mangos. Bake for 45-50 minutes or
until the top is golden and puffy.
Serve warm, spooned (or cut) into
dessert cups (or plates), dusted liberally
with confectioner's sugar and sprinkled
with pistachios. Makes 6-8 servings.
• 0
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oif
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Purchase of :
1
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or more
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$ .00 Off
Purchase of $20.00 or more I
I Not valid with any other offer. Not valid on breakfast specials.'
Not valid with any other offer. Not valid on
breakfast specials. With coupon.
Exp 3/06/14
With coupon. Exp 3/06/14
Party Catering
Open 7 days a week for breakfast lunch and dinner
www.leosconeyisland.com
O
3258 Orchard Lake Rd.
131
Just N. of Commerce Rd.
(248) 683-3344
agranimi
s° PARTY 8 DELI TRAYS
S ame 4,0.) ay
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Dine-in • Carry-Out • Catering
Open 7 Days - Breakfast, Lunch & Dinner
D ELI
PE OPLE *Tl ❑ gg
plus tax
TOTAL BILL OF $30 OR MORE
'1/2 lb. Corned Beef & Y2 lb. Turkey,
1 Loaf Rye, 11b. Cole Slaw, 1 qt. of Soup,
Pickles & Russian Dressing.
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All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
February 6 • 2014
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