High 5 & Wine fundraising dinner March 25

A five-course dinner fundraiser is taking place next week in Northville. 

The High Five And Wine dinner is on March 25 at Browndog Barlor and a portion of the proceeds will benefit Last Day Dog Rescue. 

Chef Laura Romito from High Five Salts and Paul Gabriel from Browndog joined us on The Nine to tell us more about the dinner. You can hear from them in the video player above, and get their recipe below. 

Tickets are $75 a person. You can learn more at www.browndogbarlor.com.

2 cups roasted red pepper flesh, skin and seeds removed, small dice
1 cup roasted tomatoes, seeds removed, small dice
¾ cup roasted onion, small dice
½ cup roasted carrots, small dice
¼ cup roasted celery, small dice
1 ½ cups low or no sodium vegetable stock
½ cup heavy cream

1.    Pre-heat a large sauce pot over medium-high heat
2.    Add a splash of pure olive oil, peppers, tomatoes, onions, carrots, and celery in large sauce pot 
3.    Season with your favorite High 5 Salt Blend (our choice is a bit of Original Unboring Salt Blend, a pinch of Power Lifter Coarse Salt Blend, and a pinch of Fixer Upper No Salt Blend) to taste
4.    Saute for approx. 5 minutes, then add stock and simmer until vegetables are tender
5.    Puree with immersion blender and add cream; bring to a simmer 
6.    Taste and adjust seasoning; you may wish to add a splash of balsamic vinegar or a pinch of Sweet Sass Sugar Blend to finish the sauce
7.    Serve as is with Vegetable Cous Cous Strudel, or strain for a smoother sauce

With Fresh Herbs, Boursin and Goat Cheese

1 box plain Near East cous-cous (the small grain variety)
2 Tbs. whole butter or pure olive oil
1 large red onion, small dice
1 quart water or vegetable stock, or follow amount recommended on package 

1 package Boursin cheese
4 ounces goat cheese
1 bag baby spinach leaves
1 red bell pepper, small dice
1 bunch scallions, sliced thinly, white and light green parts
1 large carrot, small dice
4 large mushrooms, brushed clean and sliced thickly
2 tablespoons chopped fresh dill
¼ cup chopped fresh basil leaves
¼ - ½ cup pure olive oil

2 boxes phyllo dough, thawed overnight in the cooler or refrigerator; covered with one dry towel and one moist towel (clean towels of course!)
½ pound butter, melted, foam removed from top or ½ butter & ½ pure olive oil
Poppy and sesame seeds for garnish
1.    sauté onion in butter until slightly caramelized, about 10 minutes; add water or stock and bring to a boil; add cous-cous and stir to combine, then cover pot and turn off heat; after 5 minutes, fluff with metal spoon and pour into large bowl; season with High 5 Original Unboring OR Tickled Pink Himalayan Salt Blend to taste
2.    pre-heat large sauté pan until very hot and sauté mushrooms, scallions, and carrots in a bit of oil and butter until golden brown; season with High 5 Power Lifter Coarse Bold Salt Blend; add to cous-cous
3.    In the same pan, wilt the spinach and season with Power Lifter; drain off excess water and add to cous-cous
4.    add the peppers (raw), cheese, herbs, and olive oil to the cous-cous and check/adjust seasoning to taste, adding a pinch of High 5 Fixer Upper No Salt Blend
5.    layer three - five sheets of phyllo with melted butter brushed between each layer; place about a cup of filling across the lower 3rd of the phyllo sheet and roll up into a log, turning the log seam down and tucking the ends under;  brush outside of strudel with butter and top with white sesame seeds and poppy seeds
6.    bake for about 15 - 20 minutes at 400, or until golden brown; cool before slicing with a serrated knife

Serve warm with High 5 Roasted Pepper and Tomato Coulis