The Finest Kosher Pizza and Food
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Appetizers, Homemade Soups, Salads, Fresh Fish Entrees, Pastas, and More!
ERUSALEM
Men u
1:13 010M
Bloomfield rE03
Jerusalem Bistro
Full Services Restaurant
and Pizzeria
6600 Maple Road
248-592-1200
Gluten-free Passover sides.
Catering and Banquet Facilities
Keep us in mind for your next affair!
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FREE
APPETIZER
WITH SHOW TICKETS
(with the purchase of $15 or more)
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For Theater Patrons to the Berman or Jet Theater
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Must Present Same Day Show Tickets Only.
Expires 5/01/14.
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DINE-IN ONLY
$5°° OFF
$25 or more
One Coupon per Table.
Not Valid with any other offer. Expires 5/01/14.
IL
1905520
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
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nyo,
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Mhoslun
April 17th
Rustic Italian
Buffet
catering
WWW.CHEFCARI.com
CHEF CART KOSHER CATERING LLC
248 - 770 - 6521
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Mon thru Fri - 11 am to 9:30 pm I Sat - 12 pm to 9:30 pm I Sun - 12 pm to 8:30 pm
15% OFF Entire Bill
Dinner Special
Dine in Sun-Thur
10% OFF Entire Bill
Finest Cuisine
Dinner Special
Dine in Fri & Sat
10% OFF Entire Bill
luten is a protein found
in wheat, barley and rye.
During Passover, we avoid
eating any food products containing
wheat, barley and rye if they have
leavening.
For Passover, that basi-
cally leaves us with mat-
zah — made from flour
and water without any
leavening agents.
Even though I often
joke that I am "a glu-
ten for punishment:' it
appears the gluten-free
trend is here to stay. It's
a difficult adjustment
for Passover because, it
seems, people add mat-
zah, in one form or another, to almost
everything: matzah balls, gefilte fish,
farfel kugels, desserts.
LAYERED POTATOES
oil for greasing pan
3 lbs. Yukon Gold potatoes
1 /3 cup olive oil
1 cup chicken or vegetable broth
1 Tbsp. fresh rosemary leaves
1 tsp. fresh oregano leaves
20 fresh sage leaves, uncut, plus
extra for garnish
2 tsp. kosher salt
1 /2 tsp. freshly ground pepper
additional salt and pepper to
taste
Carry Out Special
Any Day Of The Week
MUST PRESENT COUPON Expires: 4.30.14
One coupon per visit please
248.649.6761
2846 W. Maple Rd. (Maple & Coolidge, next to Whole Foods) Troy, MI 48084
MONDAY
APPETIZER
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OUT OUR
DAILY SPECIALS!
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TUESDAY
FEED THE WHOLE FAMILY'""
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URCHASE OF 2 DRINKS
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EDNESDAY
YOUR CHOICE
HAPPY WINOS
02ECEDIEDZI6E0
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EXCLUDES ALCOHOL • EXPIRES 5-1-2014
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OFF
7170 Orchard Lake Rd. West Bloomfield
248.406.5555
www.happyspizzapub.com
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April 3 • 2014
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DINE IN ONLY
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ANY LARGE
SPECIALTY PIZZA
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LIMIT 1 PER ADULT MEAL PURCHASE
12 YEARS OLD AND UNDER ONLY
KID'S MENU ONLY
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Preheat oven to 350 degrees. Brush
oil on the bottom and sides of a large
glass or ceramic baking dish.
Without peeling, slice the pota-
toes into 1/2-inch-thick rounds, and
transfer to a large bowl (if you have a
CARAMELIZED
CAULIFLOWER
2 small heads or 1 large head
cauliflower (about 21/2 lbs.)
'4 cup olive oil
2 Tbsp. sugar or honey
kosher or flaked sea salt to taste
Preheat oven to 400 degrees. Line
a rimmed baking sheet with parch-
ment. Set aside.
Use a paring knife to cut away the
core of the cauliflower. Break the cau-
liflower into large florets, and slice
So, on this week's menu is a little bit
of everything for gluten-free Passover
side dishes.
In reality, all vegetables are natu-
rally gluten-free. Enjoy carmelized
cauliflower — or boil and
mash your cauliflower to
look and feel like mashed
potatoes. In fact, potatoes
and their flour (potato
starch) are perfect for the
holiday. Potato starch has
become the de-facto "flour"
substitute of Passover.
While corn, grasses (such
as rice) and legumes (beans
mostly) are typically not
eaten during the holiday by
Ashkenazim, Sephardim
(like me) include them in our meals.
Quinoa, the seed of a spinach-like
plant, also is permitted.
❑
slicer or mandoline, use it to cut the
potatoes).
To the potatoes, add oil, broth,
herbs, 2 tsp. of salt and 1/2 tsp. of pep-
per, and toss well to coat. Taste for
seasoning. Transfer the potatoes to
the prepared baking dish, and press
down on the potatoes. Pour any liq-
uid remaining in the bowl over the
potatoes. Cover with foil, and bake
for 1 hour.
Remove foil, and continue to bake
until the potatoes are golden and ten-
der, about 30-40 minutes more. Let
rest for 30 minutes. Cover with foil,
and keep warm until ready to serve.
Season the top of the potatoes lightly
with more salt and pepper to taste,
garnish with sage leaves and serve.
Makes 8 servings.
the florets into'/2-inch slices (some of
the cauliflower will crumble — don't
worry).
Transfer the florets to a large bowl,
add oil and sugar (or honey), and
toss well to coat.
Arrange the cauliflower in as much
of a single layer as possible on the
prepared baking sheet. Season the
cauliflower lightly with salt.
Bake the cauliflower for 20-30
minutes, until the edges are golden.
Makes 8 servings.