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FINE CHINESE DINING

Modern-Day
Makeover

"A wonderful adventure in fine dining" — Danny Raskin

Kosher dishes for the 21st century.

Gail Zimmerman

Arts Editor

R

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.corn

"Much-heralded Star Deli slow-cooks
its own tender temptations"
— Danny Raskin
Open
New Years
Make your
Chanukah EASY
Day!

Order your trays and
LATKES from STAR!!
Great desserts tool

TAR Order your
ELI Holiday Trays &
Specialties today!

COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

DAIRY TRAY

SALAD TRAY

$10.99=.„

$21.49 person

$11.49=0„

SALAD TRAY W/ LOX & CREAM CHEES

OFF

SEARED TUNA STEAK
STICKS WITH WASABI-
SESAME DIP (APPETIZER)
Tuna Sticks:

On Star's beautiful already
low - priced trays

24555 W. 12 MILE ROAD

'

Just west of Telegraph Road • Southfield

I Expires 1/3/15. One Per Order. Not Good Holidays. I

248-352-7377

www.stardeli.net

I
I

10 Person Minimum. With this coupon.

I

DELIVERY AVAILABLE

a

1968900

Fine Italian Dining in a Casual Atmosphere

RISTORANTE

HAPPY HOLIDAYS

OPEN NEW YEAR'S EVE

call for reservations

15% Thfu e r sl o y o , d d Snuen:Ina y - 1 0%

only not valid with
Off any other offer with
coupon
Not valid on holida s

food bill _

28

,

Off

_ _ _ food bill

January 1 • 2015

Offer Good Friday-
Saturday, dine-in
only not valid with
any other offer with
coupon

Not valid on holidays...

'/3 cup soy sauce
1 % cup orange juice

1 Tbsp. vegetable oil
2 tsp. sesame seed oil
3 scallions, chopped
1 Tbsp. chopped fresh ginger
1 lb. tuna
vegetable oil for the pan

Wasabi-Sesame Dip:
1 Tbsp. wasabi powder
1 Tbsp. water
1/2 cup mayonnaise
1 clove garlic, finely chopped
2-3 tsp. rice vinegar
few drops sesame oil

SPOSITA'S

to all our Customers!

The Modern Kosher Kitchen: More
Than 125 Inspired Recipes for a
New Generation of Kosher Cooks
(Fair Winds Press; original trade
paperback; $24.95).
"I wrote this book to try to inspire
all home cooks who keep kosher and
would like to prepare the kinds of
foods that informed, sophisticated
folks want to cook today," writes Fein.
"Hip Kosher focused on recipes
that could be cooked within 30 min-

❑

$14.99 peso„

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

HOURS: MON-SAT 7AM-9PM • SUN 7AM-8PM

onnie Fein left a Wall Street
law practice many years ago
to become a freelance food
writer. She currently writes features
for the food sections of
several daily newspapers
on the East Coast.
She regularly blogs
on wwwronniefein.
com, as well as for other
well-known Jewish and
kosher websites, includ-
ing Joyofkosher.com,
Koshereye.com and
Kveller.com.
The author of 2008's Hip Kosher,
Fein is out with a new cookbook,

utes, concentrating on family meals
while including a smattering of com-
pany dishes.
"The recipes in this book are still
fairly easy and quick to cook, but also
include some slow-cooked dishes.
I've also added highly demanded
categories not covered in
Hip Kosher and requested
by my readers: appetiz-
ers, breakfast and brunch
foods, vegetarian and
budget-minded recipes:"
Pantry and freezer lists,
helpful tips and variations,
and new takes on holiday
favorites for Passover and
Chanukah are part of the
mix. Fein offers suggestions on what
to serve with her recipes and how to
change the dishes from dairy to parve
to meat (and vice versa).
Recipes include Smoked Salmon
Tartar Rounds with Horseradish
Cream Cheese; Naan Vegetable
Pizzas; Blueberry Soup; Kale,
Avocado and Farro Salad with
Marcona Almonds; Grilled Halibut
with Hot and Spicy Marinated
Pineapple; Lamburgers in Pita with
Lemon-Tahini Sauce; and Baby Fudge
Cakes.

(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

Make the tuna steaks: Combine
the soy sauce, orange juice, vegetable
oil, sesame seed oil, scallions and
ginger in a medium bowl. Cut the
tuna into 1-inch chunks. Place the
tuna chunks in the soy sauce mix-
ture, toss to coat all the pieces, and

let marinate for 2-3 hours.
Heat a film of vegetable oil in a
saute pan over medium-high heat.
Add the tuna chunks a few pieces at
a time, and sear all sides until all the
surfaces are crispy brown. Skewer
each cube with a fancy toothpick,
and serve with the wasabi-sesame
dip.
Make the dip: Make the wasabi
paste by mixing the wasabi powder
with the water. Add the mayonnaise,
garlic, rice vinegar and sesame oil.
Mix, and let rest for about 15 min-
utes before serving. Makes 1/2 cup.
Yield: Makes about 21/2 dozen tuna
sticks.

Serving suggestions and varia-
tions: You can make this into dinner:
Use a slightly larger amount of tuna
(6 oz. per person), and pan-sear
or grill the pieces of fish without
cutting them into small chunks.
Alternatively, slice the cooked tuna
steaks, add some tomato slices and
make into sandwiches, using the dip
to slather the bread.