-5( * * * * * JOIN US FOR DINNER IN OUR OUTSIDE PATIO * * * * *
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PARTY TRAYS
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Present this printed coupon when
I placing order. Excludes all other
specials & offers. Exp. 8/10/14. JN
40
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Or Carryout or Catering I
,Orders Of $59.95 or more
A I,
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Present this printed coupon when
placing order. Excludes all other I
JN specials & offers. Exp. 8/10/14.
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6646 Telegraph at Maple *
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With any $29.95 or More
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arts & entertainment >> food
Dine-In / Carry Out / Catering
Bloomfield Plaza
www.stevesdeli.com
Call
248-932-0800 J N
*********
Come in and experience great service and a relaxing environment!
o
JESSICA QUINN WELCOMES YOU!
sAL0N
d
(COLOR/DESIGN)
FREE HALF OFF
Haircut and Blow Dry Haircut and Blow Dry
WITH FIRST COLOR SERVICE !
INCLUDES HIGH AND LOWLITES '
($40 and up) Value $40 I
JESSICA ONLY
. New clients or returning clients after
I 6 months. With coupon, not valid
with other offers. Expires 8/06/14.
Pravana
Smoothing
Treatment
Call for
consultation.
I
6171 Haggerty Rd
West Bloomfield
248.669.1910
OPEN
7 DAYS A WEEK
ALL AMERICAN
FAVORITES & GREEK
SPECIALTIES
May be extra charge for
longer hair. New clients or
returning clients after 6 months.
With coupon, not valid with
other offers. Expires 8/06/14.
Men's Haircuts
5 ' $10
JESSICA ONLY
FOR BREAKFAST,
LUNCH, DINNER.
JESSICA ONLY
New clients or returning clients
after 6 months. With coupon,
not valid with other offers.
Expires 8/06/14.
FISH FRY
$10.95
SPECIALS,
r
Join us at our beautiful Farmington Hills Restaurant and
Patio overlooking Farmington Hills Golf Course or Carry
Out! Birthdays, Weddings, Bar/Bat Mitzvahs, Showers,
Graduations, we can help make your event special!!
37777 11 Mile Ct. Farmington Hills, MI
248-957-6734
www.greekislandsconey.com
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Midsummer's night feast.
S
adly, this gorgeous summer with our not-
so-sweltering temps and sunny weekends is
galloping toward fall. We need to remember
that summer in these parts is short so we have to get
our good times in when we can enjoy the patio. These
are my picks for this week's summer menu; perhaps
add a sliced tomato salad and, for dessert, cool sorbet
or fresh-cut fruit.
❑
HONEY BLUE-CHEESE
BALSAMIC SALMON
1 boneless and skinless fillet of
salmon (about 21/2 lbs.), whole or cut
into portions
kosher salt and pepper to taste
0 /4 tsp. cayenne pepper
1/2 cup honey, melted
1 cup crumbled blue cheese (such as
Gorgonzola), or goat cheese if desired
0 /4 cup balsamic vinegar
1 cup lightly toasted almond sliv-
ers or slices
FRIDAY NIGHT
All you can eat
includes dessert
(Homemade Rice Pudding)!
DAILY
LUNCH
VienU
Value $20
JESSICA ONLY
Blow Dry
New clients or returning clients
after 6 months. With coupon,
not valid with other offers.
Expires 8/06/14.
In Bloomfield Avenue Shoppes
ISLANDS
$ 1
N
Preheat oven to broil. Arrange the
salmon portions on a baking sheet
with sides or on a roasting pan, and
season lightly with kosher salt, pepper
and cayenne pepper.
Drizzle the honey over the salmon.
Roast, uncovered, for 8-10 minutes
(do not overcook). Immediately top
with crumbled blue cheese. Drizzle
with balsamic vinegar, and sprinkle
almonds over. Makes 6-8 servings.
SAGE POPOVERS
Popovers are taller than they are wide;
a popover pan looks like a muffin
tin but with deeper, straight sides.
Regular muffin pans won't rise as high
or have the traditional "crown" pop-
overs are famous for. Switch up the
herbs or leave them out as desired.
melted butter to brush popover pan
2 large eggs
1 cup flour
1 cup whole milk
3 Tbsp. finely chopped fresh sage
leaves
1/2 tsp. salt
butter (garnish)
Preheat oven to 450 degrees. Brush
8 popover cups with melted butter.
In a medium bowl, beat eggs slightly
with an electric mixer. Beat in flour,
milk, herbs and salt until just smooth
(do not overheat). Fill cups half-full.
Bake for 20 minutes. Decrease tem-
perature to 350 degrees, and bake for
20 minutes more. Immediately pull the
popovers from cups, and serve immedi-
ately with butter on the side.
JALAPENO AND ROASTED-
RED PEPPER CORN
FRITTERS
0 /2 cup (or more) flour
1 cup cornmeal
1 tsp. kosher salt
0 /2 tsp. ground black pepper
2 large eggs, beaten lightly
2 cups fresh or frozen corn kernels
(thawed)
1 roasted red pepper (jarred is fine),
chopped
% cup chopped scallions (white and
green parts)
0 /2 cup (or more) water
0 /4 cup vegetable oil
2-3 Tbsp. minced jalapeno pepper
(to taste)
additional vegetable oil for frying
salsa or sour cream for garnish
(optional)
Combine all batter ingredients in a
large bowl, and stir well to combine. Let
stand for 10 minutes before frying.
Heat the oil in a large skillet over
medium-high heat until very hot.
Test-fry a fritter by pouring 1 heaping
Tbsp. of the batter from the tip of the
spoon (not from the sides or the pan-
cake may not be round) and frying until
golden on each side.
If the batter is too thin and spreads
beyond the round borders of the fritter,
add more flour to the batter. If the batter
is too thick (doesn't spread slightly when
dropped into the hot pan), add more
water. Taste your test fritter for season-
ing, and adjust salt, pepper and jalapeno
pepper to taste.
Cook the remaining batter, add-
ing more oil to the skillet as needed.
Transfer the finished fritters to a dish or
pan topped with several layers of paper
towel. Eat warm or at room temperature,
plain or with salsa or sour cream. These
may be made up to a day in advance and
reheated at 300 degrees for 15-30 min-
utes. Makes about 3 dozen fritters.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
72
July 24 • 2014