(WJBK) - Taste of Southfield is back!
The annual event will be held this year on October 18 from 5-8 p.m. at the Town Center Atrium. You'll find food from more than 20 local restaurants, music and dancing, shopping and live demonstrations.
Tickets for the 13th Annual Taste of Southfield are available now online here. A portion of the event proceeds will benefit the American Cancer Society's Making Strides Against Breast Cancer Campaign.
VIDEO: Southfield Chamber President, Tanya Markos-Vanno, and Chef Frankie Brooks of Culinary Associates joined us in the FOX 2 Cooking School to tell us more about the event, and to share his recipe for sweet potato gnocchi. You can find the recipe below.
SWEET POTATO GNOCCHI
You will need:
For the gnocchi
300g sweet potato mash
200g plain flour, or gluten free Flour (plus extra for rolling and dusting)
30g grated parmesan cheese
Salt and pepper
1 egg yolk or 2/3 cups Ricotta Cheese
Nutmeg to taste
For the sauce
2 garlic cloves, finely chopped
10 leaves of Sage
1 Cup English Peas
1 Cup Asparagus Tips and Stems
Pinch of fresh Thyme
1) First you need to mash the sweet potatoes. The easiest way to do this is to place the sweet potatoes in an oven at 150°C/gas mark 3 and cook until soft.
2) Then remove from the oven and cut in half scooping the flesh out and creating the mash.
3) Leave on the side to cool down.
4) When the mash is cold, add the flour, cheese, seasoning and egg and knead until all the ingredients hold together.
5) You now need to create your gnocchi shapes. We suggest cutting the dough on a flour dusted surface into smaller pieces to roll out into a long thin sausage approximately 1.5cm thick.
6) Roll each strip in flour.
7) Cut into 1.5cm long pieces and toss in more flour so that they don't stick together.
8) Place a clean cloth over a tray, dust with flour before placing the gnocchi on it (the cloth will stop the gnocchi from sticking to the tray). Let dry out for about 1hr or place in freezer for about 30min.
9) Cook the gnocchi in a large pan of gently boiling salted water for approximately 3 minutes, or until they float to the top.
10) Lift the gnocchi from the water with a perforated spoon, or colander, and toss in the sauce before serving.
How to cook the sauce:
1) In a Boiling Salted Pot of water Drop in Asapargus and Peas , blanch for 2min then cool in Ice bath
2) Place ¼ of the butter in a sauté pan with the garlic
3) Cook until lightly golden, add the Sage and cook for a few more minutes.
4) Turn the heat down , carry on shaking the pan over the heat until the butter is totally melted and it has been amalgamated into the sauce.
5) Add the cooked gnocchi, peas, asparagus, and then the dandelion leaves roughly chopped.
6) Toss ,Garnish with fresh Sage , Parmesean Flakes , and serve.
ROASTED BEET SALAD WITH FETA
16 ounces (about 4) medium golden and/or red beets
1/4 cup grapeseed oil
1/4 cup sherry vinegar or Champagne Vinegar
1 tablespoon honey
1 teaspoon Dijon Mustard
1 teaspoon dark sesame oil
2 cups arugula or water crest
1 fennel bulb, trimmed and thinly shaved
2 ounces feta cheese, crumbled
Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with feta cheese.
STUFFED CHICKEN WITH CORNBREAD STUFFING
1 1/4 cups crumbled cornbread
1 large egg, lightly beaten
1 scallion, finely chopped
freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts
HOW TO MAKE THIS RECIPE
In a bowl, stir together the cornbread, egg, scallion and a pinch each of salt and pepper. Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Reserve 1/4 cup of the cornbread mixture, then divide the remaining cornbread mixture between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the reserved 1/4 cup cornbread mixture over the chicken. Preheat the oven to 425°F. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.