arts & entertainment >> food "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 Me ) qL 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 Feature your business with HipCityDeals to acquire quality and eager new customers via our highly-targeted marketing. By running an offer with HipCityDeals, your promotion will be e-mailed to thousands of loyal subscribers who will read about your offer, visit your website, share your business with their friends and follow you on social networks like Twitter and Facebook. 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.