Chef Bobby's Bolognese sauce 101
This time Chef Bobby channels his Italian heritage, and is joined by a special guest, the legendary Ryan Ermanni. · Ingredients · 2 tbsp unsalted butter · 2 tbsp Olive oil · 1 cup Grated carrots optional · 1 cup Celery, minced optional · 1 cup Onions, finely minced · 1 tsp garlic diced · 1 tbsp fresh chopped basil · 1 tsp fresh rosemary · 1 lb Ground beef (80/20) · 1 lb Ground pork · 125 oz jar store-bought marinara · 1/2 cup Heavy cream · 1 tsp Salt · 1/2 tsp Black pepper · 1 lb Wide pasta noodles, such as pappardelle or tagliatelle · Parmesan cheese In a large saucepan heat olive oil over medium heat. Add in carrots along with celery and onions and sauté until they're just tender, about 3 minutes. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir. Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens. When the Bolognese sauce has reached your desired consistency, stir in the heavy cream. Remove from heat, and serve over your favorite pasta—we like to use pappardelle or tagliatelle—and top with freshly grated parmesan cheese. Enjoy!
This time Chef Bobby channels his Italian heritage, and is joined by a special guest, the legendary Ryan Ermanni. · Ingredients · 2 tbsp unsalted butter · 2 tbsp Olive oil · 1 cup Grated carrots optional · 1 cup Celery, minced optional · 1 cup Onions, finely minced · 1 tsp garlic diced · 1 tbsp fresh chopped basil · 1 tsp fresh rosemary · 1 lb Ground beef (80/20) · 1 lb Ground pork · 125 oz jar store-bought marinara · 1/2 cup Heavy cream · 1 tsp Salt · 1/2 tsp Black pepper · 1 lb Wide pasta noodles, such as pappardelle or tagliatelle · Parmesan cheese In a large saucepan heat olive oil over medium heat. Add in carrots along with celery and onions and sauté until they're just tender, about 3 minutes. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir. Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens. When the Bolognese sauce has reached your desired consistency, stir in the heavy cream. Remove from heat, and serve over your favorite pasta—we like to use pappardelle or tagliatelle—and top with freshly grated parmesan cheese. Enjoy!
Spooky Animals from The Howell Nature Center
Lee Thomas does not like birds. See how he handles the owl that was brought to the studio by The Howell Nature. https://www.howellnaturecenter.org/
Lee Thomas does not like birds. See how he handles the owl that was brought to the studio by The Howell Nature. https://www.howellnaturecenter.org/
Baffling Bill the Magician
You have to see Gus the rabbit do a magic trick with Baffling Bill the Magician Baffling Bill & Company will be performing The Spectacular Illusion Show Oct 30th (11:45am-3:45pm)& 31th (11:45-2:45) at Upland Hills Farm 481 Lake George Rd. Oxford MI. Baffling Bill performs ?Close Up Table Magic? every Tuesday at Leo?s Coney Island in White Lake, MI 5:30-7:30 as well as Leo?s Coney Island every Wednesday in Waterford, MI 5:30 - 7:30. https://www.bafflingbillmagic.com/
You have to see Gus the rabbit do a magic trick with Baffling Bill the Magician Baffling Bill & Company will be performing The Spectacular Illusion Show Oct 30th (11:45am-3:45pm)& 31th (11:45-2:45) at Upland Hills Farm 481 Lake George Rd. Oxford MI. Baffling Bill performs ?Close Up Table Magic? every Tuesday at Leo?s Coney Island in White Lake, MI 5:30-7:30 as well as Leo?s Coney Island every Wednesday in Waterford, MI 5:30 - 7:30. https://www.bafflingbillmagic.com/
Buying your Halloween Costume at Salvation Army
You can get a really good deal and it's unique!
You can get a really good deal and it's unique!
Halloween trivia on the Nine
Even as Halloween continues to evolve into one of scary costumes and a wealth of candy, there's lots of historical lore that led to the creation of such a well-known holiday. Here's some trivia about its history.
Even as Halloween continues to evolve into one of scary costumes and a wealth of candy, there's lots of historical lore that led to the creation of such a well-known holiday. Here's some trivia about its history.
Introducing some spooky animals on the Nine
Members of the Howell Nature Center were in the studio to showoff some animals with, including ones with behaviors you might find in Halloween lore.
Members of the Howell Nature Center were in the studio to showoff some animals with, including ones with behaviors you might find in Halloween lore.
Magician Baffling Bill and his rabbit Gus wows The Nine with card tricks
So often its the rabbit that's doing the disappearing at the behest of the magician, what happens when he's the one performing the trick? Well Gus, a friend of Baffling Bill has the act just for you. Learn more here: https://www.bafflingbillmagic.com/
So often its the rabbit that's doing the disappearing at the behest of the magician, what happens when he's the one performing the trick? Well Gus, a friend of Baffling Bill has the act just for you. Learn more here: https://www.bafflingbillmagic.com/
Classical Music meets Hip Hop: Kev Marcus of Black Violin talks to Lee Thomas about his upcoming show in Dearborn
Black Violin performs live on October 30th at the Ford Community & Performing Arts Center. For ticket information: www.dearborntheater.com
Black Violin performs live on October 30th at the Ford Community & Performing Arts Center. For ticket information: www.dearborntheater.com
This game day chili from Holiday Market's Mirepoix Cooking School has Ryan smiling with happiness
Game Day Chili Presented by Mirepoix Cooking School in Holiday Market Serves 6-8 Ingredients: 2-3 tbsp. extra virgin olive oil 1 lb. ground beef 4 links of Holiday Market hot Italian sausage 1 large onion, cubed 4 garlic cloves, sliced 1+ tsp chili powder 1+ tsp cayenne 2 + tbsp. smoked paprika 2 + tbsp. cumin 1 + tsp coriander 4 sweet banana, cubanelle, or Anaheim peppers, cubed 1 jalapeño, cubed 2 – 28oz cans whole tomatoes, crushed 6 cups water 28 oz. dark red kidney beans, rinsed Kosher salt & pepper to taste Directions: In a large pot add olive oil, ground beef, and sausage. Add salt & pepper to meat and cook on medium heat, breaking up with a spoon, and cooking until meat is browned and all released water is cooked off. Make a hole in the center of the pot by pushing the meat off to the sides. Add the onion, garlic cloves, and a little more salt & pepper. Let sauté in the middle of the pot for about a minute before mixing the onions into the meat and cooking until they start to turn a deeper color (about 2 minutes). Add the chili powder, cayenne, smoked paprika, cumin, and coriander. Stir the spices into the meat. Add all the chopped peppers along with the crushed tomatoes and water. Stir well and let come to a simmer. Once chili is simmering for 5+ minutes, taste for salt, pepper, and spices. Let chili simmer on low, uncovered, for 1 – 1 ½ hours. Chili should be thick and most of the liquid should be reduced. Do not strain off any fat! That’s where the flavor is! Give the chili a final taste for salt, pepper, and spices. Turn off the heat and stir in the kidney beans. Serve hot and top with sour cream/yogurt, cheese, scallions, and jalapeños! To book your cooking class and for more information, head to: www.mirepoixcookingschool.com
Game Day Chili Presented by Mirepoix Cooking School in Holiday Market Serves 6-8 Ingredients: 2-3 tbsp. extra virgin olive oil 1 lb. ground beef 4 links of Holiday Market hot Italian sausage 1 large onion, cubed 4 garlic cloves, sliced 1+ tsp chili powder 1+ tsp cayenne 2 + tbsp. smoked paprika 2 + tbsp. cumin 1 + tsp coriander 4 sweet banana, cubanelle, or Anaheim peppers, cubed 1 jalapeño, cubed 2 – 28oz cans whole tomatoes, crushed 6 cups water 28 oz. dark red kidney beans, rinsed Kosher salt & pepper to taste Directions: In a large pot add olive oil, ground beef, and sausage. Add salt & pepper to meat and cook on medium heat, breaking up with a spoon, and cooking until meat is browned and all released water is cooked off. Make a hole in the center of the pot by pushing the meat off to the sides. Add the onion, garlic cloves, and a little more salt & pepper. Let sauté in the middle of the pot for about a minute before mixing the onions into the meat and cooking until they start to turn a deeper color (about 2 minutes). Add the chili powder, cayenne, smoked paprika, cumin, and coriander. Stir the spices into the meat. Add all the chopped peppers along with the crushed tomatoes and water. Stir well and let come to a simmer. Once chili is simmering for 5+ minutes, taste for salt, pepper, and spices. Let chili simmer on low, uncovered, for 1 – 1 ½ hours. Chili should be thick and most of the liquid should be reduced. Do not strain off any fat! That’s where the flavor is! Give the chili a final taste for salt, pepper, and spices. Turn off the heat and stir in the kidney beans. Serve hot and top with sour cream/yogurt, cheese, scallions, and jalapeños! To book your cooking class and for more information, head to: www.mirepoixcookingschool.com
Game Day Gear from Fanatic U
A look at the latest UofM & MSU gear ahead of Saturday's game.
A look at the latest UofM & MSU gear ahead of Saturday's game.
Free bullying workshops at True Martial Arts inside the Orchard Mall
bloomfieldmartialarts.com
bloomfieldmartialarts.com
"Dopesick" Creator, Danny Strong, talks to Deena Centofanti about the opiate crisis and new drama series
www.hulu.com/series/dopesick
www.hulu.com/series/dopesick
Taste Test Tuesday: Turkey & Gravy Soda
Jones Soda is reviving its legendary Turkey & Gravy Soda for the first time in over a decade in a limited-edition 35,000-bottle run that coincides with Thanksgiving celebrations as well as the company’s 25th anniversary. The unusual flavor helped solidify the brand’s innovative, boundary-pushing reputation when it debuted in 2003. For more information, visit www.jonessoda.com or www.myjones.com or www.drinklemoncocco.com.
Jones Soda is reviving its legendary Turkey & Gravy Soda for the first time in over a decade in a limited-edition 35,000-bottle run that coincides with Thanksgiving celebrations as well as the company’s 25th anniversary. The unusual flavor helped solidify the brand’s innovative, boundary-pushing reputation when it debuted in 2003. For more information, visit www.jonessoda.com or www.myjones.com or www.drinklemoncocco.com.
Fall Flavors from Park 600
PARK 600 Restaurant (Inside Royal Park Hotel) 600 E. University Drive Rochester, MI 48307 248.652.2600 www.royalparkhotel.net Chilean Sea Bass Season the filet of sea bass generously with salt and white pepper In a sauce pan over medium to high heat add 1oz of blended or vegetable oil to the pan, then gently add the filet to the pan and sear each side for 2-3 minutes until the fish is firm and opaque. Butternut Risotto Ingredients 8 oz. Carnaroli Rice 2 TBS Finely Diced Shallots 1 Bay leave 3 ¼ Cups Chicken stock 2 oz Unsalted Butter 1 TBS Thyme 1 TSP White Pepper ¾ Cup Dry White Wine (Chardonnary Preferred) 1 Cup Butternut Puree Directions 1. Sweat the diced shallots in a bit of olive oil, add the carnaroli rice, and stir constantly until rice is opaque. 2. Add your white wine and cook till most of the wine is gone. 3. Add butter, bay leave, thyme, and chicken stock, and cook on medium high heat until rice is al dente 4. Add in your butternut puree and stir till incorporated. 5. Ready to serve! Champagne Beurre Blanc 1 shallot finely diced 2 cups champagne or dry white wine 1 bay leaf 1 tea spoon whole black pepper corns 1 tea spoon lemon juice 1 sprig fresh thyme 1 stick unsalted butter ½ quart heavy whipping cream Procedure Combine first 6 ingredients in a heavy bottom sauce pan and cook for 5-8 minutes or until liquid is almost evaporated. Add heavy cream and reduce until the sauce is thick and bubbly. Take off the heat and gradually add butter one piece at a time whisking each piece in after each addition. Strain mixture through a fine wire-mesh strainer, discarding the solids. Season to taste with salt.
PARK 600 Restaurant (Inside Royal Park Hotel) 600 E. University Drive Rochester, MI 48307 248.652.2600 www.royalparkhotel.net Chilean Sea Bass Season the filet of sea bass generously with salt and white pepper In a sauce pan over medium to high heat add 1oz of blended or vegetable oil to the pan, then gently add the filet to the pan and sear each side for 2-3 minutes until the fish is firm and opaque. Butternut Risotto Ingredients 8 oz. Carnaroli Rice 2 TBS Finely Diced Shallots 1 Bay leave 3 ¼ Cups Chicken stock 2 oz Unsalted Butter 1 TBS Thyme 1 TSP White Pepper ¾ Cup Dry White Wine (Chardonnary Preferred) 1 Cup Butternut Puree Directions 1. Sweat the diced shallots in a bit of olive oil, add the carnaroli rice, and stir constantly until rice is opaque. 2. Add your white wine and cook till most of the wine is gone. 3. Add butter, bay leave, thyme, and chicken stock, and cook on medium high heat until rice is al dente 4. Add in your butternut puree and stir till incorporated. 5. Ready to serve! Champagne Beurre Blanc 1 shallot finely diced 2 cups champagne or dry white wine 1 bay leaf 1 tea spoon whole black pepper corns 1 tea spoon lemon juice 1 sprig fresh thyme 1 stick unsalted butter ½ quart heavy whipping cream Procedure Combine first 6 ingredients in a heavy bottom sauce pan and cook for 5-8 minutes or until liquid is almost evaporated. Add heavy cream and reduce until the sauce is thick and bubbly. Take off the heat and gradually add butter one piece at a time whisking each piece in after each addition. Strain mixture through a fine wire-mesh strainer, discarding the solids. Season to taste with salt.
Halloween Event at the Robot Garage
Halloween Robot Garage Event Sunday October 24th at 11:00 AM - 1:00 PM The Robot Garage Rochester Hills FREE, Masks required and Children must be accompanied by adult. Space is limited & pre-register Fall Classes www.TheRobotGarage.com or 248-213-9960
Halloween Robot Garage Event Sunday October 24th at 11:00 AM - 1:00 PM The Robot Garage Rochester Hills FREE, Masks required and Children must be accompanied by adult. Space is limited & pre-register Fall Classes www.TheRobotGarage.com or 248-213-9960
Comedians Colin Mochrie & Brad Sherwood Come to the Ford Community PAC
Comedians Colin Mochrie & Brad Sherwood of Whose Line is it Anyway? fame are bringing their Scared Scriptless Tour to the Ford Community PAC on October 22, 2021. Armed with nothing but their sharp wit, the comedians take to the live stage to create hilarious and original scenes in their latest two-man show. http://www.colinandbradshow.com
Comedians Colin Mochrie & Brad Sherwood of Whose Line is it Anyway? fame are bringing their Scared Scriptless Tour to the Ford Community PAC on October 22, 2021. Armed with nothing but their sharp wit, the comedians take to the live stage to create hilarious and original scenes in their latest two-man show. http://www.colinandbradshow.com
Selling a Certified Wildlife Habitat and raising $100,000 for the Rainbow Connection
Unique open house to showcase this marvelous property. Saturday, October 23, 2021, 1:00 p.m. to 5:00 p.m. You must register for tour reservations with Dean Bach at Dean@KiddLeavy.com or (989)889-1566 to participate. Registration is free.
Unique open house to showcase this marvelous property. Saturday, October 23, 2021, 1:00 p.m. to 5:00 p.m. You must register for tour reservations with Dean Bach at Dean@KiddLeavy.com or (989)889-1566 to participate. Registration is free.
Taste Test Thursday: Taco Bell's Cravetarian Menu
Taco Bell is testing its new Cravetarian plant-based protein exclusively in the Detroit market for the next month. Featuring Taco Bell?s proprietary, boldly-seasoned plant-based protein. The meat alternative itself is American Vegetarian Association-certified vegan. Guests can also add or swap the plant-based protein in any of their menu favorites, at no extra cost. The Cravetarian plant-based protein is currently testing until November 10, while supplies last.
Taco Bell is testing its new Cravetarian plant-based protein exclusively in the Detroit market for the next month. Featuring Taco Bell?s proprietary, boldly-seasoned plant-based protein. The meat alternative itself is American Vegetarian Association-certified vegan. Guests can also add or swap the plant-based protein in any of their menu favorites, at no extra cost. The Cravetarian plant-based protein is currently testing until November 10, while supplies last.
It's Stone Crab Season At O?Brien?s Crab House
For nearly 30 years, O'Brien's Crabhouse has been a gathering place for the local community and a kitchen known for serving traditional East Coast seafood. www.obrienscrabhouse.com
For nearly 30 years, O'Brien's Crabhouse has been a gathering place for the local community and a kitchen known for serving traditional East Coast seafood. www.obrienscrabhouse.com
Brightly Twisted hosts special tie-dye workshop to create 300 beanies for Detroit Children's Hospital Oncology Patients
www.brightlytwistedtiedye.com/pages/detroit-dye-house-experiences
www.brightlytwistedtiedye.com/pages/detroit-dye-house-experiences