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"Much-heralded Star Deli slow-cooks
its own tender temptations"
— Danny Raskin
Order
Your
Holiday Trays
Now!
TAR Order your
ELI Holiday Trays &
Specialties today!
ern
On
T
o break the Yom Kippur fast, our mostly
Ashkenazi upbringing has us munching
on dairy or traditional breakfast or brunch
foods. For some extra special, not-so-expected dairy
dishes, try those here. They can be made ahead and
served hot, warm or at room temperature.
COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!
MEAT TRAY
DAIRY TRAY
SALAD TRAY
$10.99;.„
$21.49 =0„
$11.49=-„
Potato Latkes * Handcut Lox
Our Regular Tuna & Fat-Free Tuna Can't Be Beat!
Vegetarian Chopped Liver
Homemade Potato Salad & Coleslaw
SALAD TRAY W/ LOX & CREAM CHEESE
I.
HOURS: MON-SAT 7AM-9PM • SUN 7AM-8PM
24555 W. 12 MILE ROAD'
$14.99 s‘,„
❑
5 OFF
1 Tbsp. Dijon mustard
On Star's beautiful already:
low-priced trays
Just west of Telegraph Road • Southfield I
Expires 10/2/14. One Per Order. Not Good Holidays.I
I
10 Person Minimum. With this coupon.
I
I
DELIVERY AVAILABLE
248-352-7377
www.stardeli.net
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MEDITERRANEAN
114
1943530
•k
GRILLE
•PARTY
Roo ll
A VAILABLE
LIP to
i
90 people
CUSTOMER
APPRECIATIOP
10% OFF
ENTIRE BILL
Excludes alcohol, Lamb Chops, tax and
gratuity. Dine-in or carry out. Must have
coupon. Cannot be combined with
another offer. Expires 11/14/14.
DAILY
LUNCH SPECIAL
Starting at
$6 99
4189 Orchard Lake Road, Orchard Lake Twp., Ml
CHOOSE TWO
SOUP, SALAD
OR SANDWICH
248.865.0000
www.mezzagrille.com
Fine Italian Dining in a Casual Atmosphere
SPOSITA'S
RISTORANTE
OUR PETIT FILET DINNER
IS HAPPENING AGAIN!
Monday, September 22 through Friday, September 26
$21.95
Includes Petite Filet, antipasto plate, side of pasta,
salad, soup, potato and vegetable.
Dine-in only, not valid with any other offer.
er r l ood
ydluay-
end
s
i
1 5% m
only not valid with
Off
food bill
n z Offer Good Friday-
: 1 070 Saturday, dine-in
only not valid with
:
Off any other offer with
any other offer with ,
Coupon
1
coupon
Not valid on holidays. , 1.. food bill Not valid on holidays
hipdc!ty
(248) 538-8954
33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield
Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm
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90
September 25 • 2014
Breaking
the fast.
Annabel Cohen
Food Columnist
VEGETARIAN EGG AND
POTATO BAKE
3 Tbsp. butter or olive oil
1 cup chopped onions
2 cups sliced mushrooms
1 red bell pepper, chopped
1 cup flour
1 tsp. baking powder
2 tsp. kosher salt
2 cups milk
1/2 tsp. pepper
6 large eggs
2 packages (10 oz. each) frozen
spinach, thawed and well drained
4 cups shredded Idaho or russet
potatoes (unpeeled) or 4 cups fro-
zen hash brown potatoes, thawed
2 cups shredded Swiss cheese
Heat oven to 350 degrees. Spray a
9- x 13-inch baking dish with non-
stick cooking spray. Set aside.
Melt butter or oil in a large skil-
let over medium-high heat. Add the
onions, mushrooms and bell pepper,
and saute until the vegetables are
softened. Remove from heat and cool.
Combine the flour, baking powder
and salt in medium bowl, and whisk
well. Set aside.
Combine milk, pepper and eggs in
a large bowl, and whisk well. Add the
flour mixture, and whisk well. Add
the spinach, potatoes, cheese and sau-
teed vegetables, and stir well.
Pour the mixture into the baking
dish, and bake for 1 hour and 10 min-
utes. Remove from the oven, and serve
hot, warm or at room temperature.
SALMON WITH YOGURT-
CUCUMBER SAUCE
1 salmon filet (about 21/2 lbs.), no
skin or bones
melted butter
kosher salt and pepper to taste
Sauce:
1 cup plain Greek yogurt
1/2 cup finely chopped fresh chives
1 cup peeled, chopped cucumber
1 /3 cup finely chopped fresh dill
'A cup fresh lemon juice
2 tsp. kosher salt
1 tsp. freshly ground black pepper
Garnish:
fresh sliced lemon rounds
fresh dill sprigs
Combine sauce ingredients in a
medium bowl, and stir well. Adjust
salt and pepper to taste. Cover, and
chill until ready to serve.
Heat the broiler to high broil, and
arrange the rack 6 inches from the top.
Line a large rimmed baking sheet
with foil, and spray the foil with non-
stick cooking spray.
Place the salmon on the bak-
ing sheet, and fold the thinner tail
portion (about 3 inches) under the
thicker part of the salmon. Broil for
about 8-10 minutes, until just cooked
through (do not overcook).
Serve immediately with the sauce
on the side; or allow salmon to come
to room temperature, and transfer to a
serving dish (use the foil to remove the
fish from the baking sheet, and slide the
salmon onto the serving dish).
Garnish with lemon rounds and
fresh dill. Makes 8-10 servings.
CAPRESE CHEESE
TORTELLINI SALAD
1 lb. frozen cheese tortellini
2 Tbsp. white red vinegar
2 Tbsp. fresh lemon juice
V4 cup extra-virgin olive oil
2 pints grape tomatoes, halved
lengthwise
2 cups 1/2-inch cubed fresh moz-
zarella cheese (or pearls)
1 cup (or more) fresh thinly-
sliced basil
kosher salt and pepper to taste
fresh basil leaves for garnish
Bring a large saucepan of salted
water to a boil. Add the tortellini, and
cook according to package directions.
Drain, rinse under cold water and
drain again. Transfer to a large bowl.
Add remaining ingredients, and toss
well. Adjust salt and pepper to taste.
Cover, and chill up to a day ahead.
Transfer to an attractive serving dish,
and garnish with fresh basil. Makes 8
or more servings.