arts & entertainment >> food

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

N

— Danny Raskin, 2012

Order your
Holiday Trays &
Specialties today!
IIELI
COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

$9.99 person

DAIRY TRAY

SALAD TRAY

$20.99 pe son

$10.99 person

24555 W. 12 MILE ROAD

$14.49

person

Cooking with friends.

OFF

C

ooking with friends is really
quite fun. The best thing
about cooking together is
the bonding and camaraderie gained
by chopping, stirring,
serving and ingestion of
food prepared by all in
attendance.
Hopefully the worst of
the winter of 2013-14 is
over (we can hope). Still,
there's plenty of chilly
weather ahead. And an
evening with a glass (or
two) of wine and some
delicious dishes is the
perfect recipe for cooking
together. When all is pre-
pared and the table is set,
dinner is served.
Assign two people to each recipe.

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

Just west of Telegraph Road • Southfield

Expires 4/3/14. One Per Order. Not Good Holidays.
1 0 Person Minimum. With this coupon.

www.stardeli.net

DELIVERY AVAILABLE

248-352-7377

‘1111

SALAD TRAY W/ LOX & CREAM CHEE

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

HOURS: MON-SAT 7-9:30 • SUN 7-8

Iii"Mcmirkb,wff

I

1901730

Now inside B'nai Moshe

PASSOVER 2014 TAKE OUT MENU
AT WWW.CHEFCARI.COM

Have us cater your event here or your choice of venue

Wedding packages, Kiddush, Shiva Platters, Bar/Bat Mitzvahs,

Shabbat Takeout & Pre Order Carry Out

1 1 10v„R)

ZOC F•;
o o Ov.

MICIP

•

SAVE THE DATE

Miftoshen

WWW.CHEFCARI.com

April 17th
Rustic Italian

Buffet

cobenirtg

CHEF CART KOSHER CATERING LLC 248-770-6521

ember's deli

*-NEW41.RENOVATED; *

Like us on
Facebook

Ii

NOW OPEN
FOR DINNER

onday - Frid
7am - 8pm

Buy One Entree and get

$3 OFF

Second Entree

I
I

Expires March 20, 2014
Not valid with any other offer

I

$10 OFF:

Party or
Shiva Trays

Not valid with any other offer.
Same Day Service Available.

I
I

I.

3598 W. Maple at Lahser

t to Kroger)

one: 2 • -
- 03
Mon.-Fri.:
7am
-8pm
-
Sat.
and
Sun.:
7am
- 4 pm
OPEN DAILY!

We Deliver! Deli-Fresh Deli-Delicious!

TOMATO AND RED
PEPPER SOUP
4 red bell peppers (or 6 jarred or
canned roasted red peppers)
'A cup olive oil
11/2 cup chopped onions
1 Tbsp. minced garlic
3 Tbsp. flour
1 can (28 oz.) diced tomatoes
(with juice)
6 cups water
'A cup tomato paste
1 can (28 oz.) petite diced
tomatoes
1 cup dry white wine
1 tsp. hot red pepper sauce (such
as Tabasco) or to taste
salt and pepper to taste
juice of 1 lemon or lime

1900980

Char the whole red bell peppers
(do not cut) directly over a gas flame,
on the grill or in the broiler (directly
on the rack with a baking pan on the
rack below) until the skin is com-
pletely blackened on all sides. (This
may seem extreme, but it's important
for the skin to peel off easily.)
Enclose the peppers in a paper bag
or wrap completely in foil until they

SUPPORT OUR COMMUNITY,

SHOP WITH OUR ADVERTISERS!

Mention that you saw them in the JN!

Visit JNonline.us

46

.arch 6 • 2014

Simply choose some recipes from
your favorite cookbook (or use mine
below), invite some friends and get
cooking.
Theme your "cook-
ing class" — appetizers,
brunch or winter favor-
ites — and purchase the
ingredients. Before you
start, be sure to read reci-
pe directions to the end to
make sure you have all the
utensils and other appara-
tus to complete each dish.
Also, be sure all your reci-
pes share the appropriate
oven- or stove-time to get
done at the same time.
As a late, great TV chef
would say at end of each of her cook-
ing shows: "Bon appetit!" ❑

JN

are cool enough to handle with your
hands. Using your fingers, peel the
peppers by rubbing off the charred
skin (you may do this under running
water if you like — don't worry if the
peppers tear while you peel them).
Remove the stem and seeds from the
peppers. Set aside.
Meanwhile, heat the oil in a soup
pot over medium-high heat. Add the
chopped onion and garlic, and cook
stirring until the onions are softened,
about 8 minutes. Add the flour, and
cook stirring frequently for another 3
minutes. Remove from the heat, and
let cool a few minutes.
Transfer the mixture to a food pro-
cessor or blender. Add the peppers
and 28 oz. of the diced tomatoes with
juices to the processor or blender,
and process or blend the mixture
until smooth. Transfer back to the
pot, and bring to a boil.
Add remaining ingredients,
(including the petite diced tomatoes
for texture) to the pot. Reduce heat
to simmer, and cook for 30 minutes.
Keep warm until ready to serve.
Adjust salt and pepper to taste before
serving. Makes 8 servings.