Village Market hosts evening of fine wine and dining with award winning chef

Lobster & Sea Scallop Mock Ravioli Swimming in a Turmeric Froth, Pasta Caviar Pearls Makes 4 servings 1 Lobster about 1-1/4 pounds 1/2 cup whole shallots, peeled, cut into fine dice 2 cups white wine 1 teaspoon turmeric ground 1 tablespoon Dijon Mustard Sea Salt 2 tablespoons Acini del Pepe Pasta Pearls 2 teaspoons Smoke paprika 1 Meyer Lemon Oil 4 large Maine diver sea scallops, (U8 or 8 scallops per pound), connective ‘foot’ removed if necessary. Cut in ½ at the equator to make two pieces. 1 tablespoon chives 1/2 cup Magenta Spinach micro herbs To prepare the lobster: Bring a large pot of water to a boil over high heat. Add the lobster cooking for 8 minutes. Remove the lobster to a bowl to cool to room temperature. Remove the meat from the tail and shell. Cut into large pieces. Reserve under refrigeration. Meanwhile, in medium size acid resistant saucepan, combine the shallots, the wine, and the turmeric over high heat. Cook until the wine is reduced by half, about 10 minutes. With a slotted spoon transfer 2 tablespoons of the cooked shallots to the reserved lobster. Transfer the remaining shallots and reduced wine to a blender. To make the Turmeric Froth: In a high-speed blender with the shallot-wine reduction add the mustard. Puree until smooth adding a little wine as necessary. While running slowly pour in 1/2 cup Meyer Lemon oil. Adjust the seasoning with Sea Salt. Reserve. To prepare the pasta pearls: In a medium saucepan, bring water to a boil. Add the Acini del Pepe cooking as directed until al dente. Transfer to a strainer to drain. In a small sauté́ pan over medium heat, add 1 tablespoon of lemon oil and the paprika cooking for 2 minutes. Add the pasta cooking to firm and infuse with the paprika color. Season with sea salt and reserve, To make the mock "ravioli": Rub a little lemon oil on the surface of eight - 4" X 4" pieces of parchment paper. Position the scallop half in the center of one piece of oiled parchment. Place the second parchment oiled side down over the scallop. Using a smooth meat "batt", pound the scallop outward from the center to make a cohesive thin circular scallop. Repeat to form 7 additional thin scallops. In a small bowl, combine the lobster and shallot reduction. Season well with Sea Salt and a few chives. Divide and spoon the lobster to the center of 4 pounded scallops. Take the remaining pounded scallops and invert over the lobster, while releasing from the parchment to form a "ravioli". Gently press the top scallop to follow the lobster filling and adhere to the edges of the lower scallop. Repeat to form the remaining ravioli. (Trim the edges if you prefer a particular round or square ravioli shape over this free form style.) Drizzle with Meyer Lemon oil. Reserve under refrigeration, transferring to a sheet pan to cook. To Serve: In a preheated 400F oven, position the ravioli on the sheet pan in the center of the oven. Cook until the scallop is firm, and the center is warm, about 10 to 12

Davita Kidney Care raises awareness about chronic kidney disease with healthy eating tips

Overnight Oats with Pears and Spice Ingredients 1/2 fresh medium pear 1/3 cup old fashioned oats 2/3 cup unsweetened vanilla almond milk 1/2 teaspoon pumpkin pie spice 1/2 scoop whey protein powder (optional) Preparation Dice the pear half. Combine all ingredients in a mason jar and stir well. Refrigerate overnight. Ready to eat the next day. You can take your breakfast on-the-go. Heating is not necessary. Add sweetener if desired. Helpful hints Prepare a few jars at a time for quick breakfasts all week. If you desire a crunchy texture use fresh pears and add them in the morning. Instead of fresh pears you can substitute a fruit cup of diced pears (drained) or other low potassium fruits such as apple, berries, cherries or peach. The soaking of the oats overnight acts as “cooking”. If warm oatmeal is preferred microwave the jar for 1-2 minutes before eating. If you have CKD and are not on dialysis do not use the optional protein powder. Nutrients per serving Calories233 Protein11 g Carbohydrates35 g Fat5 g Cholesterol20 mg Sodium129 mg Potassium377 mg Phosphorus150 mg Calcium252 mg Fiber6.2 g Added Sugar0 g Kidney and kidney diabetic food choices 1 protein (meat) 1 starch 1 fruit, medium potassium 1 fat Carbohydrate choices 1-1/2

Celebrate Valentine's Day with wholesome, healthy meals courtesy of Blue Cross Blue Shield of Michigan

Valentine’s Day Dinner Recipes for Dummies Gary Chapman's book, “The 5 Love Languages: The Secret to Love That Lasts,” suggests five different styles of expressing love. These styles include words of affirmation, quality time, receiving gifts, acts of service and physical touch. Everyone communicates and receives love differently, and according to YouGovAmerica, quality time is the love language preferred by most people. If quality time resonates with you, you probably enjoy creating special moments together and value uninterrupted and focused conversations with your loved one. Many people express love for their family and friends by making food for them, and cooking is also a great way to spend quality time together. It can be an intimate activity that involves teamwork and communication. Plus, the result is a delicious meal to enjoy together at the same time. Putting together a three-course meal for a special someone can feel overwhelming. The good news is it doesn’t have to be complicated. Check out this easy three-course line-up with health-forward dishes that have make-ahead component: First Course: Bruschetta with Garlic Baguette Slices Prep time: 10 minutes Cook time: 12 minutes Difficulty: Easy Serves: 2 While bruschetta involves simple ingredients and a few simple steps, this appetizer is full of flavor. The bruschetta topping is prepared a traditional Italian way, leaning on the simplicity of the herbs and tomatoes to deliver mouthwatering bites. This first course features tomatoes as the star ingredient, which are loaded with fiber, great for gut and heart health, and contain lycopene, a heart-protective antioxidant. Ingredients · 1 French baguette, sliced · Spray olive oil, or olive oil drizzle · 1 tsp. garlic powder · 1 cup cherry tomatoes, quartered · 2 tsp. dried oregano · Coarse salt and pepper to taste · 1 Tbsp. olive oil · 3 Tbsp. fresh basil leaves, torn or cut in a chiffonade Instructions 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. 2. Place baguette slices on baking sheet and spray with oil. Top with spray oil, then garlic powder. Bake for 12 minutes or until golden brown. 3. While the bread is baking, prepare the tomato mixture. In a bowl, add cherry tomatoes and mix with salt. To allow some moisture be released from the tomatoes, let sit about 5 minutes. 4. Rub oregano between your hands and add to the bowl, then drizzle with olive oil. Add salt and pepper to taste, mix together and top with torn fresh basil leaves. 5. Top each toasted baguette slice with the tomato mixture and serve immediately. Second Course Air Fried Breaded Chicken Parmesan Prep time: 15 minutes Cook time: 10 minutes Difficulty: Easy Serves: 2 Chicken parmesan is an Italian-American staple and an ultimate comfort food. If you’re looking for a lighter option to the deep-fried dish, this air fried version skips the heavy fat and crisps up similar to the real deal. Simply bread the chicken, add to

Good Cakes and Bakes whips up red velvet marble pound cake

Red Velvet Marble Pound cake Equipment 1 12 cup bundt pan 1 Stand mixer Ingredients For the Cake: • 341 g unsalted Butter room temp, • 227 g cream cheese room temp, • 600 g granulated sugar • 1 tablespoon vegetable or canola oil • 6 large eggs room temperature • 375 g cake flour • 1 teaspoon salt • 2 teaspoons vanilla extract For the Swirl: • 2 tablespoons unsweetened cocoa powder • 1 tablespoon red food coloring/beet powder • 1 tablespoon hot water For the Icing: • 113 g cream cheese room temperature • 240 g powdered sugar • 4 tablespoons milk • 1 teaspoon pure vanilla extract Instructions For the Cake: • Start by preheating your oven to 325°F then liberally spray a 12-cup Bundt® pan with non-stick baking spray. • In your mixer bowl, add butter and cream cheese and beat for two minutes on high speed. Next, slowly add in sugar and oil then continue beating on high speed for an additional five minutes until it’s a very pale yellow and fluffy. • Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed. • Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat. • Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer. • Pour 1/2 of cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring and hot water until completely well mixed. • Alternate dollops of vanilla and red velvet cake batter into Bundt® pan using a skewer to swirl batter. • Bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean. • Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch. For the Cream Cheese Icing: • Mix cream cheese, powdered sugar, milk and vanilla extract until smooth then pour over top of cooled cake and serve. Notes • Alternating the Batters. Use two different utensils to keep the colors from bleeding into each other. This will ensure a more distinct and striking marbled pattern. • Create Swirls. Use a skewer or toothpick to carefully create swirls. Begin with big swirls and then go back in to make smaller adjustments after looking at the big picture. Remember that whatever pattern you create with your batter before it goes in the oven is basically what it will look like when it comes out of the oven. • A Perfectly Tender Cake. To make sure your cake cooks with a light and tender texture it's important to measure your ingredients properly and to avoid over-mixing the batter. Scoop your flour into the measuring cup with a spoon and level it off and make sure to mix the flour into the batter using low speed. • Room Temperature Ingredients. Your ingredients will mix together more easily with creamier results when you start with room temperature butter, cream cheese, eggs, and milk. • Cool the Cake In the Pan. Just for a short time to prevent the cake from breaking when you flip it. As the cake cools down it will continue to cook a bit and will be less delicate when you give it a slight cool in the pan before inverting it onto the serving plate.

For the Love of Sugar stops by for a cake decorating lesson, shares classic butter cream frosting recipe

Vanilla Buttercream Frosting 7 oz Pasteurized Egg Whites 2 # 6oz Powdered Sugar 3 # (1.36kg) Softened Butter 1/4 tsp Salt 1/4 C Vanilla Extract Measure egg whites in your mixing bowl. Measure powdered sugar in bowl. Using the paddle attachment, beat on medium/high for 5 minutes. You are essentially creating a soft peak, glossy royal icing at this point. If it does not "peak", do not worry, our main concern is to dissolve the powdered sugar. You can incorporate more air into it down the line. Scrape bowl. Make sure your butter is SOFT. Room temperature often isn't soft enough, so put the butter in the microwave for 10 more seconds to make sure it's soft to the touch. This will allow air to beat into the mixture easier. Set mixer to medium, gradually add butter. Scrape bowl. Don't forget to add your vanilla! Now, beat for 5-10 minutes on medium/high until light and fluffy. To help remove air bubbles that may have formed, reduce to low and let it mix for approximately 2 minutes.