NeedAnything App allows you to help your neighbors if you're headed out
The app was created here in Michigan by a man who says his wife was always asking him, "Why didn't you text me you were headed to the store... I needed something"
The app was created here in Michigan by a man who says his wife was always asking him, "Why didn't you text me you were headed to the store... I needed something"
Chef Bobby’s Guinness Beef and Lamb Pot Pie
Chef Bobby’s Guinness Beef and Lamb Pot Pie • Serves 4 to 6 INGREDIENTS • 2 heaping teaspoons all-purpose flour • 1 pounds stewing beef, such as chuck, cut into bite-size chunks • 1lb Leg of lamb meat bite size chunks • 2 tablespoons olive oil, plus more as needed • 1 medium onion, diced (about 1 1/2 cups) • 4 cloves garlic, crushed • 1 medium carrot, diced • 2 stalks celery, diced • 1 1/2 cups beef broth • 3 cups Guinness • One cup tomatoes diced • 3 tablespoons Worcestershire sauce • 3 tablespoons A.1. Steak Sauce • Small handful each rosemary, thyme, and flat-leaf parsley leaves, finely chopped • Sea salt and freshly ground black pepper, to taste • 1 sheet puff pastry (preferably Dufour brand) • 1 large egg yolk mixed with a little milk DIRECTIONS Dump the flour in a shallow bowl and lightly toss the meat in it to completely coat it. Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed. Drain on paper towels. Add the remaining tablespoon oil to the drippings in the pan along with the onion and garlic and cook, stirring occasionally, over medium heat until softened, 3 to 4 minutes. Add the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes. Return the meat to the pan, then add the stock or broth, Guinness, canned tomatoes, Worcestershire sauce, steak sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours. Spoon the stew into an ovenproof pot or dish about 7 inches in diameter. Let cool. Alternatively, if you’d like a nice dome to your pot pie—and, hey, who doesn’t?!—heap the filling in a slightly smaller baking dish. Preheat the oven to 400°F (200°C). Brush the outside edge of the pot or dish with water, then gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or dish to seal. (lf you like, you can crimp the pastry to form a decorative edge.) Brush the pastry generously with the egg wash and bake for 30 to 40 minutes, until the pastry is puffed and golden brown. Serve hot from the oven.
Chef Bobby’s Guinness Beef and Lamb Pot Pie • Serves 4 to 6 INGREDIENTS • 2 heaping teaspoons all-purpose flour • 1 pounds stewing beef, such as chuck, cut into bite-size chunks • 1lb Leg of lamb meat bite size chunks • 2 tablespoons olive oil, plus more as needed • 1 medium onion, diced (about 1 1/2 cups) • 4 cloves garlic, crushed • 1 medium carrot, diced • 2 stalks celery, diced • 1 1/2 cups beef broth • 3 cups Guinness • One cup tomatoes diced • 3 tablespoons Worcestershire sauce • 3 tablespoons A.1. Steak Sauce • Small handful each rosemary, thyme, and flat-leaf parsley leaves, finely chopped • Sea salt and freshly ground black pepper, to taste • 1 sheet puff pastry (preferably Dufour brand) • 1 large egg yolk mixed with a little milk DIRECTIONS Dump the flour in a shallow bowl and lightly toss the meat in it to completely coat it. Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed. Drain on paper towels. Add the remaining tablespoon oil to the drippings in the pan along with the onion and garlic and cook, stirring occasionally, over medium heat until softened, 3 to 4 minutes. Add the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes. Return the meat to the pan, then add the stock or broth, Guinness, canned tomatoes, Worcestershire sauce, steak sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours. Spoon the stew into an ovenproof pot or dish about 7 inches in diameter. Let cool. Alternatively, if you’d like a nice dome to your pot pie—and, hey, who doesn’t?!—heap the filling in a slightly smaller baking dish. Preheat the oven to 400°F (200°C). Brush the outside edge of the pot or dish with water, then gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or dish to seal. (lf you like, you can crimp the pastry to form a decorative edge.) Brush the pastry generously with the egg wash and bake for 30 to 40 minutes, until the pastry is puffed and golden brown. Serve hot from the oven.
Chef Bobby makes his Shepard's Pie
Chef Bobby’s Classic Shepherds Pie: Ingredients For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk For the meat filling: 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 lb lamb diced small 1 lb beef tenderloin diced small 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves 1/2 cup fresh or frozen English peas Directions • Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. • Preheat the oven to 400 degrees F. • While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. • Add peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Chef Bobby’s Classic Shepherds Pie: Ingredients For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk For the meat filling: 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 lb lamb diced small 1 lb beef tenderloin diced small 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves 1/2 cup fresh or frozen English peas Directions • Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. • Preheat the oven to 400 degrees F. • While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. • Add peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
How gyms are changing amid covid-19 and social distancing
fitbodybootcamp.com
fitbodybootcamp.com
Coping with depression from being socially distanced
Dr. Sabrina Jackson joins us on the phone to talk about how we can stay mentally healthy during these unprecedented times, being socially distanced.
Dr. Sabrina Jackson joins us on the phone to talk about how we can stay mentally healthy during these unprecedented times, being socially distanced.
Nosh with Josh visits Bert's Warehouse in Detroit
We take a visit to Bert's Warehouse in Detroit where they show us their new stuffed French toasts.
We take a visit to Bert's Warehouse in Detroit where they show us their new stuffed French toasts.
Taxes and the Coronavirus
Lawrence Levy the President and CEO of Levy & Associates, Inc joins to talk about taxes and how they are impacted by COVID-19.
Lawrence Levy the President and CEO of Levy & Associates, Inc joins to talk about taxes and how they are impacted by COVID-19.
Kooty Key may be the key to germ free living
Creator of the Kooty Key Ken Kolb joins Fox 2 to talk about his invention and why we need it more than ever during this time.
Creator of the Kooty Key Ken Kolb joins Fox 2 to talk about his invention and why we need it more than ever during this time.
Tips to prepare you for a 5K run or walk
3 Tips on how to get prepared for a 5K Walk/Run 1. Eat Right leading up to the event a. Before the race, eat a meal about 3-4 hours prior to race time. And, no need to "carb load" for 3.1 mile Walk/Run, the idea of "carb loading" is for more for distance runners. b. After the race, aim to have a recovery snack within 30 minutes of the finish line. This will allow for: i. Carbohydrates to replace muscle glycogen (carbohydrate stored in muscles) that was lost ii. Protein to stimulate muscle protein repair c. A good recovery snack should be a 3:1 ratio (3 grams of carbohydrate to every gram of protein), such as a slice of whole grain bread with peanut butter, yogurt topped with fruit/granola, or even a glass of low-fat chocolate milk! 2. Follow a training schedule or "Couch to 5K" routine a. About 6-8 weeks before your race, start training by walking or jogging short distances, then increase your distance and speed each week until the race. b. There are phone apps available, such as 5K Runner! and Run more 5K Trainer c. Consult your doctor if you have any health-related questions about running a 5K 3. Stay Hydrated a. Avoid leg cramps or side cramps by staying well-hydrated up to race and during the race. b. Electrolyte beverages can be used, but water is just as effective for most people. c. Make your own electrolyte beverage by mixing 2 cups water, 1 cup (your favorite) juice, 1 Tbsp honey, and 1 pinch of table salt. i. The juice and honey will help replace carbohydrates, and the salt replaces lost electrolytes. Our Get Your Vitamin 5K! will be on March 26th, from 3-6pm with race starting at 4pm. Registration is free and viewers can sign-up at www.emich.edu/chhs/hs/ens - we'll have fun door prizes and free t-shirts while supplies last. To learn more about National Nutrition Month, viewers can visit www.eatright.org.
3 Tips on how to get prepared for a 5K Walk/Run 1. Eat Right leading up to the event a. Before the race, eat a meal about 3-4 hours prior to race time. And, no need to "carb load" for 3.1 mile Walk/Run, the idea of "carb loading" is for more for distance runners. b. After the race, aim to have a recovery snack within 30 minutes of the finish line. This will allow for: i. Carbohydrates to replace muscle glycogen (carbohydrate stored in muscles) that was lost ii. Protein to stimulate muscle protein repair c. A good recovery snack should be a 3:1 ratio (3 grams of carbohydrate to every gram of protein), such as a slice of whole grain bread with peanut butter, yogurt topped with fruit/granola, or even a glass of low-fat chocolate milk! 2. Follow a training schedule or "Couch to 5K" routine a. About 6-8 weeks before your race, start training by walking or jogging short distances, then increase your distance and speed each week until the race. b. There are phone apps available, such as 5K Runner! and Run more 5K Trainer c. Consult your doctor if you have any health-related questions about running a 5K 3. Stay Hydrated a. Avoid leg cramps or side cramps by staying well-hydrated up to race and during the race. b. Electrolyte beverages can be used, but water is just as effective for most people. c. Make your own electrolyte beverage by mixing 2 cups water, 1 cup (your favorite) juice, 1 Tbsp honey, and 1 pinch of table salt. i. The juice and honey will help replace carbohydrates, and the salt replaces lost electrolytes. Our Get Your Vitamin 5K! will be on March 26th, from 3-6pm with race starting at 4pm. Registration is free and viewers can sign-up at www.emich.edu/chhs/hs/ens - we'll have fun door prizes and free t-shirts while supplies last. To learn more about National Nutrition Month, viewers can visit www.eatright.org.
Jill of All Trades puts finishing coat on mirror frame
In this episode of Jill of All Trades, we learn how to put a finishing coat on a mirror frame.
In this episode of Jill of All Trades, we learn how to put a finishing coat on a mirror frame.
A Detroit Love Story: Sweet Potato Sensations
sweetpotatosensations.com
sweetpotatosensations.com
Tech Talk: Make sure your home is ready if you need to work from home
Many companies are encouraging employees to work from home, but do you have enough internet speed to handle the extra duties?
Many companies are encouraging employees to work from home, but do you have enough internet speed to handle the extra duties?
Drone Zone: The Belle Isle Fountain
The Fox 2 Drone Team took a look at the Belle Isle Fountain on this weeks Drone Zone.
The Fox 2 Drone Team took a look at the Belle Isle Fountain on this weeks Drone Zone.
Fahrenheit 313 to host Grand Opening Party
Fahrenheit 313, Detroit's hottest sneaker exchange, plans to open its doors to the public with a 313 Day grand opening and rebrand celebration at their storefront (20114 Livernois Avenue) on Friday, March 13th starting at 12 pm.
Fahrenheit 313, Detroit's hottest sneaker exchange, plans to open its doors to the public with a 313 Day grand opening and rebrand celebration at their storefront (20114 Livernois Avenue) on Friday, March 13th starting at 12 pm.
Wine Wednesday: Adobe Road Winery
: Adobe Road is a Petaluma based boutique winery producing artisan wines from premium vineyards in both Sonoma and Napa counties. The Nine crew gets a taste of their 'Adobe Racing Series' - all inspired by moments on the race track.
: Adobe Road is a Petaluma based boutique winery producing artisan wines from premium vineyards in both Sonoma and Napa counties. The Nine crew gets a taste of their 'Adobe Racing Series' - all inspired by moments on the race track.
Handling the Stresses of Politics
With this being a Presidential Election Season, emotions and anxieties are at an all time high. There are several stressors: Handling when your candidate does not win, or your political party does not win. You may even have major differences within relationships. Here are some tips from Dr. Sabrina Jackson: 1. When your candidate loses, determine who you can get behind in your party 2. If your party loses, set your sights on areas that you can impact 3. If you are very anxious or frustrated Step Away and focus on something totally different 4. With relationships, agree to disagree and do not take things personally 5. Remember, people are looking at things from their perspective
With this being a Presidential Election Season, emotions and anxieties are at an all time high. There are several stressors: Handling when your candidate does not win, or your political party does not win. You may even have major differences within relationships. Here are some tips from Dr. Sabrina Jackson: 1. When your candidate loses, determine who you can get behind in your party 2. If your party loses, set your sights on areas that you can impact 3. If you are very anxious or frustrated Step Away and focus on something totally different 4. With relationships, agree to disagree and do not take things personally 5. Remember, people are looking at things from their perspective
Wine Wednesday: Cooper's Hawk Winery & Restaurant
Cooper's Hawk Winery & Restaurant will be opening their 43rd location on Monday, March 16 on 151 E. Big Beaver in Troy. This sprawling Napa-style restaurant and tasting room features 50+ proprietary wines, a pairing menu for lunch and dinner and an interactive wine bar
Cooper's Hawk Winery & Restaurant will be opening their 43rd location on Monday, March 16 on 151 E. Big Beaver in Troy. This sprawling Napa-style restaurant and tasting room features 50+ proprietary wines, a pairing menu for lunch and dinner and an interactive wine bar
"Fiddler on the Roof' back in Detroit
www.broadwayindetroit.com
www.broadwayindetroit.com
Michigan Primary Recap
Dave Dulio, Professor & Chair of the Political Science Department at Oakland University joined The Nine to discuss MI primary results.
Dave Dulio, Professor & Chair of the Political Science Department at Oakland University joined The Nine to discuss MI primary results.
Streetside Seafood celebrating 25th anniversary
Executive Chef Jonathan Rickloff from Streetside Seafood joins us ahead of their 25th anniversary.
Executive Chef Jonathan Rickloff from Streetside Seafood joins us ahead of their 25th anniversary.